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5-Ingredient Crock Pot Kielbasa and Sauerkraut
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CONEY SAUCE for HOT DOGS
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Corned Beef Sandwich with Coleslaw and Russian Dressing
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Dave's Pigskin Special
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Italian Calzone
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Loaded Lobster Roll
loose burger from coney island
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MARG'S TOMATO SANDWICH – SUMMER’S BEST SANDWICH
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Reuben Wraps
Reuben Wraps
Reuben Wraps
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Senate Coney Island Bone-In Pork Chop Sandwich
Shredded BBQ Root Beer Sandwiches
Simple Stromboli
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Slow Cooker Italian Beef Sandwiches
Smoky Pastrami
Submarine Sandwich
Summer Chicken Salad with Grapes and Almonds Recipe
Zingerman's Reuben Sandwich
Pulled Chicken Sandwiches
This recipe is from Rachel Ray. The rotissery chicken comes from another chef. Makes for faster sandwiches

Ingredients

1 rotissery chicken separated
Salt and pepper
1 onion finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or French rolls, split
6 ounces shredded Monterey Jack cheese (about 1 1/2 cups

Instructions

Season the chicken with salt and pepper and place in a heavy pot or crock pot with the onion, garlic. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with the cheese.


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SANDWICHES