Crockpot Mini Italian Beef Sandwich

1 3lb Chuck Roast
2 Green Peppers, Cut Into Wide Strips
2 Red Peppers, Cut Into Wide Strips
2 Large Onions, Sliced
5 Smashed Garlic Cloves (Mine came from The Gan Project)
Oregano, Mustard Seed, Red Pepper Flake, Celery Seed, Black Peppercorns (To Taste)
The Green Part of a Whole Fennel Bulb
Enough Flavorful Liquid to Cover All the Ingredients (Wine, Stock, or it you must, Water)

Trim the roast of fat and connective tissue.  Drop everything into a slow cooker on low, and let it cook until the meat shreds easily.

Serve on a mini French roll with the peppers and onions from the pot.  Serve with jalapenos if you like a little more heat, a fennel and carrot slaw on the side, and some the liquid from the pot for dipping.

Grilled 3 cheese sandwich

Grilled 3 cheese sandwich



Ingrediesnts:
2 slices of a high quality soft white bread.  Italian loaf works well
1 Slice Munster Cheese
1 Slice Yellow Cheddar Cheese(The Sharper the Better)
1 Slice Pepper jack Cheese
1 Tablespoon of butter at room temperature

Put the three slices of cheese between the bread.  Spread 1/2 the butter on the outside of both the top and bottom slices of bread.  Place the sandwich in a COLD frying pan.  IMPORTANT THE PAN MUST START COLD.  Turn the heat on to medium, no more no less.  Too hot and the bread will burn before the cheese melts.  Too cold and the cheese will never melt and you your bread won't get crispy.   Cook on each side until golden brown and delicious, roughly five minutes per side but keep an eye on it.

Serve with some creamy tomato soup and enjoy.