Bierocks (German Beef and Cabbage Stuffed Rolls)

Bierocks (pronounced Bee-rocks) are fluffy yeasted buns filled with ground meat, onions, and cabbage, along with other savory ingredients. 

Bierocks are a popular dish in the midwest, reportedly originating in Eastern Europe, and brought to the U.S. by Volga Germans (Germans who settled in along the Volga in Russia but were allowed to keep their German language and culture). 

French Dip Sandwich au Jus made in the Slow Cooker

This French dip sandwich has got to be one of the best dishes I've ever tried in the slow cooker. It's really tasty and incredibly easy to make. 

Take a chuck roast, which is a great cut for braising, toss it into your Crock Pot with an umami rich broth, and let all of the flavors meld until everything is perfectly melt-in-your-mouth tender. 

Nebraskan Runzas

Runzas are a pocket sandwich where a filling of ground beef, cabbage, and onions are baked in a yeasted dough. They are also known as bierocks and krautburgers. 

 

The theory of their origination is that they are from Russia or Germany, and came to the U.S. via the Volga Germans who settled in Nebraska, Kansas, and North and South Dakota in the 1900s. 

Kimmelweck Rolls

Kimmelweck Rolls are a staple in western New York state, particularly in the Buffalo and Rochester areas. they are used to make a regional sandwich that is filled with thinly sliced juicy roast beef, topped with horseradish sauce, and dipped in a delicious au jus.

I'm not sure what the magic is, but these rolls have an amazing flavor. They also fill your house with a wonderful aroma when they are baking.

Beef on Weck

Beef on Weck is a delicious sandwich originating from Buffalo, New York. It's made with thin cut rare roast beef, horseradish, and a kaiser-like roll topped with salt and caraway seeds and dipped in a beef au jus gravy.

Outside of Western New York, I'm not sure that beef on weck is a "thing," but it really should be. The sandwich is delicious.

The Cuban Sandwich (The Cubano)

This Cuban Sandwich Recipe reflects the delicious sandwich from Florida, the birthplace of the authentic Cubano.

Making a Cuban sandwich requires a few extra steps, including roasting your own pork, but it is totally worth it.

I even made my own Cuban bread, or Pan Cubano de Manteca!

Sourdough Apple Bread | and the Best Grilled Cheese Sandwich

This sourdough apple bread, loaded with Granny Smith apples and golden raisins, is so soft and flavorful. 

This sourdough apple bread is tangy and fruity. The dough is leavened with both sourdough starter and instant yeast. It's a method I like using when I want to add flavor to my loaves, but still want to be able to follow a shorter baking schedule. 

Grilled Salmon Sandwiches with Basil Dill Sauce

These grilled salmon sandwiches, made with wild caught salmon, slathered with an amazing sauce flavored with basil, dill, scallions, and capers, will be the star of your next football watching party or backyard get together.

I fell in love with these grilled salmon sandwiches with basil dill sauce at first bite.

First, there's the sauce. It's so Oh Em Gee good. Jump up and down good. It's herby, tangy, and loaded with umami from the capers.

Sicilian Tuna Salad Sandwich on Homemade Italian-Style Bread

This Sicilian Tuna Salad Sandwich will have you dreaming of picnics in the islands of southern Italy. Pack this sandwich, a bottle of wine, a blanket, and a corkscrew, and find a spot on the beach or a park to enjoy the remains of summer.

This Sicilian Tuna Salad Sandwich is a fun and unique way to prepare tuna salad.

Thai-Style Shrimp Salad Sandwiches

I'm so happy with the flavors in these Thai-style shrimp salad sandwiches. The shrimp salad only takes a few minutes to make and is so easy to toss together.

The shrimp in these Thai-style shrimp salad sandwiches are lightly dressed in a mixture of mayonnaise, shredded carrots, scallions, mint, soy sauce, lime, and sriracha.

Caramel Shrimp Banh Mi (Caramel Shrimp Vietnamese Sandwiches)

This Caramel Shrimp Banh Mi recipe takes Shrimp cooked in caramel sauce, which is usually served with rice, and then stuffs the shrimp into a roll, along with the tangy and fresh flavors of this Vietnamese street food sandwich. 

This Caramel Shrimp Banh Mi Sandwich is filled with succulent shrimp in caramel sauce, sweet pickled red onions, cucumber slices, chiles, and cilantro. The bread is hollowed a bit, and then adorned with a schmear of mayonnaise, and sprinkled with Maggi Seasoning Sauce. This sandwich is OMG good.

BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade

This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade will make even the BLT purist happy. 

This BLT Sandwich with Roasted Pimento Cheese and Tomato Marmalade is one of my new favorite sandwiches.

Tortas de Chile Colorado de Res (Chile Colorado Beef Sandwiches)

Tortas de Chile Colorado de Res are Mexican sandwiches made with beef simmered in a wonderful red chile sauce. 

The beef is succulent, tender, and loaded with flavor. The chile colorado is amazingly easy to make, and is also perfect for making ahead. It can be served with beans, rice, and tortillas, or stuffed into bolillo rolls or French rolls for pretty amazing Mexican sandwiches.

Soft Sandwich Bread

This soft sandwich bread is perfect for back to school lunch box sandwiches. 

It's "back to school" time, which means it's also time to plan for packing lunches for your kids. How cool would it be to make those sandwiches with homemade bread!

Pain de Mie - Pullman Bread

Baking a Pain de Mie loaf has been on my list of breads to make for quite a while. In fact, I bought the Pullman pan a few months ago, and it has been taunting me from the cupboard.

Cemita Poblana with Pork Milanesa

This Cemita Poblana is based on a regional Mexican sandwich from the historic city and state of Puebla located southeast of Mexico City. It is distinguished by its sesame seed roll.

I loved this sandwich! It's soooo good! The flavors of the layered fillings give it an amazing depth of flavor. There are no extraneous ingredients, such as lettuce, to fill out the sandwich. It stands on its own.

Banh Mi Rolls

These Banh Mi Rolls are Part One of my quest to create the Viet street food that is a fusion of French baguettes with the amazing sandwich fillings from Vietnam.

Barbecue Beef Sliders

These barbecue beef sliders are so easy to make and the beef makes excellent leftovers.

The beef is braised for about three hours in barbecue sauce, shredded, and then piled onto slider sized buns (I used these rolls and they were excellent with this beef).  This recipe makes about 24 mini sandwiches.

The beef can be made a day in advance and reheated for serving.

Barbecue Beef Sliders

Ingredients

1 T olive oil

2 medium onions, roughly chopped

1 28 ounce whole tomatoes

1 18 ounce bottle of barbecue sauce (I used Bulls Eye)

3 pound chuck roast, trimmed of excess fat

Pepper

24 slider buns

Instructions

1. In a large dutch oven, heat the olive oil. Add the onions and saute about five minutes on medium.
2. Add the tomatoes and break them up in the pot. Pour in the barbecue sauce and simmer on medium for 10 minutes. 
3. Add the beef, cover, and simmer on low, stirring every once in awhile, for about 3 hours. 
4. Remove the meat from the dutch oven and shred it into small pieces with two forks, discarding any extra fat. Cover with foil and set it aside.
5. Bring the sauce to a boil and reduce it until thick, stirring regularly. 
6. Once the sauce has thickened, add the beef back into the sauce and heat on low until the beef is thoroughly warmed. Add pepper to taste. 
7. Serve on slider buns. 

One of my all-time favorite food blogs is Simply Recipes by Elise Bauer. Each post is simply that... a short narrative, a recipe, and usually one gorgeous photo of the finished dish. I am amazed at how regularly she posts new recipes and I've never been disappointed with any of the ones that I have tried. This recipe has been slightly adapted from Simply Recipes.

The French Baguette and the Un-Massachusetts Roast Beef Sandwich

French baguettes have always been my nemesis, so when I was given an opportunity to choose a recipe to bake from a new cookbook, Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer, sight unseen, I chose to make the French baguette... the one bread I have not been able to do with much success... No pressure at all.....