Crockpot Cuban

You got to try these.  So simple and tasty!

3-4 pound Beef Roast

Garlic Salt

Salt

Pepper

1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese (we used swiss)

Mayonnaise

Sliced Dill Pickles (we used Spicy Famous Dave Pickles.  Don't leave out the pickles.)

Honey Dijon mustard (optional)

Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Deluxe Grilled Cheese Sandwich

This is a jazzed up version of grilled cheese with tomatoes and basil. It is fun for a change. I usually serve it with soup. Also, great in the summertime when tomatoes are delicious for a lite lunch or dinner.

8 slices Italian bread (3/4 inch thich)
8 slices mozzarella cheese (or just use grated)
2 large plum tomoates, or whatever are your favorite
2 T. minced fresh basil
2 tsp. balsamic vinegar
salt and pepper to taste
1/4 cup olive oil
2 T. grated Parmesan cheese
1/4 tsp. garlic powder

On four slices of the bread layer cheese and tomatoes. Sprinkle with basil, vinegar, salt and pepper. Top with remaining bread.

In a small bowl combine the oil, Parmesan cheese and garlic powder. Brush over the outsides of each sandwich. Cook on a griddle until golden brown on each side.

Yield: 4 servings