French Dip Sandwiches au Jus

Like many couples, Stan and I have different ideas about what makes a good meal.  I take more of the foodie approach.  I like variety; I want different flavors and colors and textures.  I like to try new things – even when they take a long time to make and turn our kitchen into a disaster.  I like the process almost as much as the eating.  I also think vegetables are a necessary component of every (non-breakfast) meal. 

Stan, on the other hand, is more of a stereotypical man.  He sees food as fuel.  To him, trying new recipes and experimenting in the kitchen merely delays getting food on the table – and leaves more dishes to wash.  He most certainly does not consider vegetables a necessary part of any meal.  Stan likes meat.  With a side of meat.  And some potatoes.  And ideally, some bread for dipping. 

Considering our different approaches to eating, I feel pretty lucky that Stan will eat pretty much anything I put in front of him, including vegetables.  Since he eats kale, broccoli, asparagus, zucchini, and other assorted green food on a regular basis, I like to “reward” him from time to time with a “man meal”.  Like French Dip Sandwiches au Jus. 

When I told Stan I was going to be making French Dip Sandwiches for dinner, he actually got excited about food.  (This is rare unless we’re talking about Doritos.)  When he came home the next night and I was shredding the beef, I actually had to kick him out of the kitchen so he wouldn’t eat all of it before I had a chance to turn it into sandwiches.  (I felt a little guilty about that since I couldn’t stop snacking on the meat myself.)  And then the sandwiches were ready - crusty bread filled with tender, salty, savory beef and sliced provolone cheese with a cup of jus (the beef’s cooking liquid) for dipping.  I even made roasted potatoes to go with the sandwiches. Stan was a happy man.  So happy he didn’t even mind the kale salad.

Barbecue Pulled Chicken Sliders

I don’t want to jinx it, but I’m cautiously optimistic that spring is on its way to Nashville.  The trees across the street are finally starting to bud – and not a moment too soon.  I don’t think I could take much more of this “record-breaking snow” nonsense.  I mean, really, I moved to the South for a reason.  And let me tell you, as soon as spring hits, I’m outta here. By here I mean my house. I need fresh air.  I need sunshine.  I need to see something besides the inside of my living room. So yeah, I’m counting the days ‘til Mother Nature loosens her grasp on winter and lets us roll into spring.

And when those spring days and nights finally arrive, I don’t want to be spending a lot of time in my kitchen. I’m going to want quick-cooking recipes that will get me out of the kitchen and into the sun.  Recipes likes today’s Barbecue Pulled Chicken Sliders.  These cute little mini-sandwiches are a fast, healthy, inexpensive option for nights when you’re not in the mood to slave over a hot stove.  Pick up a rotisserie chicken on the way home from work (or use leftover chicken), and you can have dinner on the table in under 10 minutes. I’m fairly certain I’ve never made you that promise before!

Considering how little work goes into them, these sliders have a good amount of flavor.  They may not completely knock your socks off compared to barbecue chicken that’s been smoked or slow cooked all day, but these sliders are tasty and far more convenient for weeknight dinners.  A little sweet, a little smoky, and nicely spiced, these sliders are a perfect warm weather dinner. Serve them up with a little slaw and some kind of potato and you’ll be out the door and enjoying the spring weather in no time.

Grilled Portobello Paninis

I don’t know about you, but I get start to get bored if I eat the same thing more than two days in a row. (Ok, that’s not true for breakfast, but definitely for lunch and dinner.) Stan is the total opposite – he’s been eating the same sandwiches almost every weekday for the past three years. Turkey, cheese, mayo, and mustard. Every day. I don’t know how he does it. Creature of habit I guess.

Regardless, sandwiches are the perfect lunch – quick, easy, portable, and if made right, delicious. Today’s sandwich combines some of my favorite ingredients: big, meaty portobello mushrooms grilled to juicy perfection; smoky roasted red peppers; creamy goat cheese; and slightly bitter baby arugula. Layered between slices of crusty Italian bread, these fillings make for one deliciously savory sandwich. Even Stan, a hardcore meat-eater, really enjoyed this one. As for me, I’ll definitely be making this sandwich again soon – and often. Certainly not everyday for three years straight, but often.