Hot Ham and Cheese Croissant Sandwiches

On busy nights I tend to plan crockpot or sandwich meals. And if we have kids going all different directions and I know they're going to eat at different times I definitely do sandwiches. They are easy to fix for 1 or 2 kids at a time and everyone is still happy because it's not cereal. (Sometimes it is cereal night and they just deal.) These hot ham and cheese croissants are perfect! You can make them ahead of time, wrap them in foil, and pop as many in the oven at a time as you need (or have your kids pop them in the oven when they want to eat). Did I mention they are absolutely delicious too?!

Hot Ham and Cheese Croissants

1 1/2 lbs deli ham
sliced deli cheese (we like Colby Jack, Cheddar, and Swiss)
honey mustard, sweet hot mustard, or pineapple mustard (whatever fancy mustard you like)
split croissants

Spread mustard on each size of split croissants. Place a slice of cheese, then some ham, then another slice of cheese on each bottom croissant. Top with tops of croissants and wrap each sandwich in foil. Place in fridge for later bake right away. Bake at 350 degrees for 15 minutes or until heated through.

Chicken Salad for a Crowd

I recently helped out with the food at my good friend's daughter's wedding. They had this chicken salad on croissants and I made two big batches of it. It was so yummy! It's a very simple chicken salad, but that's what makes it so good. You could add in some halved grapes or Craisins for a little sweetness, but just like this it is delicious. Thanks Kimberly for a great recipe!!

Chicken Salad for a Crowd

5 lbs chicken breasts, cooked* and chopped
4 cups diced celery
2 cups chopped green onions
1 cup slivered almonds
2 cups mayonnaise (or more)
salt & pepper, to taste

Combine chopped chicken with celery, green onions, and almonds. Add enough mayonnaise to moistened but not make too mushy. Season with salt and pepper to taste (I used probably 1/2 - 3/4 teaspoon of salt). Serve in croissants or prepared puff pastries.

*To Cook Chicken Breasts:
Place chicken breasts in a 5 quart crockpot and add about 1 cup chicken broth. Cover and cook on high for 4 hours. Remove chicken, cool, and then chop/dice the chicken.

My Favorite Crock Pot French Dip Sandwiches

I love French Dip sandwiches! I have a number of recipes for French Dips on this blog, but this is my favorite. I love the au jus - it has the perfect flavor to me. I got the recipe from Your Home Based Mom and it's great! I served it on French Rolls with provolone cheese. A side of carrot sticks and mixed berries and it was a great week night meal. I love meals were my slow cooker does most of the work.

My Favorite Crock Pot French Dip Sandwiches 

1, 3-4 lb chuck roast
Montreal Steak Seasoning
2 teaspoons oil (I like using avocado oil)
1/4 cup soy sauce
1/4 cup water
4 whole black peppercorns
2 cups beef broth
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon dried minced onion
2 teaspoons minced garlic
8 French Rolls
8 slices provolone cheese

Sprinkle roast with Montreal Steak Seasoning on both sides. Heat oil in a skillet until hot. Brown roast in the hot oil on both sides. Place browned roast in Crock Pot. In a bowl mix together soy sauce, water, peppercorns, broth, rosemary, thyme, minced onion, and garlic. Pour mixture over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours, until tender and easy to shred.

Remove roast and shred with 2 forks, discarding fat. Strain remaining juices from the crock pot into saucepan and heat to a simmer (this is the au jus for dipping). Place a slice of provolone on each roll and top with shredded meat. Ladel heated au jus into ramakins or small bowls to dip sandwiches in.

Ham and Cheese Braid

I posted this recipe quite a while ago and since then I've modified it slightly and taken new pictures. I love the combination of flavors. I originally got the recipe from my friend Laurel when we were in a freezer meal group together. With my modifications it now makes 2 large sandwich braids which feeds my family of 6 with plenty of left overs.

Ham and Cheese Braid

2 loaves frozen Rhodes bread dough
1/2 cup or 1 stick butter, softened
1 envelope Hidden Valley Ranch dressing mix
1 lb. thinly sliced deli ham
2 cups shredded cheddar cheese
2 teaspoon poppy seeds

Thaw bread dough by placing on a greased platter and covering with non-stick sprayed plastic wrap. Set out at room temperature for 4-5 hours or until thawed.

Take one loaf of bread dough and roll it out into a large rectangle about 1/2" thick. Using a pizza cutter, cut strips about 2 1/2 inches long into each side of the dough rectangle - make sure to cut the same number of strips on each side. In a bowl combine softened butter and dry ranch dressing mix. 1/4 of the butter mixture down the middle of the dough. Place half of the ham down the center of the dough over the butter. Sprinkle about 1 cup of shredded cheese over the ham. Starting on one side of the rectangle criss-cross the strips of dough to create a sandwich braid. Tuck and pinch the ends of the loaf together well so it doesn't unravel when baked. Brush 1/4 of the butter over the top. Sprinkle with about 1 teaspoon of poppy seeds. Place on a greased or silpat lined baking sheet.

Repeat this process with remaining loaf of bread dough and place on the same baking sheet. Cover sandwich braids with non-stick sprayed plastic wrap and allow to rise for 30-40 minutes. Bake at 350 for 25-30 minutes or until top and bottom of sandwich braid is golden brown. Cut into pieces and serve.

Fluffy Whole Wheat Sandwich Bread

This is a great recipe for whole wheat bread that rises well, slices well, and has a very light texture - perfect for sandwich bread. In fact I make this bread when I want homemade bread for our sandwiches for dinner nights (one of my kids' favorite meals). The secret to a good rise is the vital wheat gluten. It will rise without the gluten, but I find adding a little gluten really helps, especially at the high altitude I cook at (over 6000 ft.). Also using white whole wheat flour helps this bread to have a fluffy texture, but you can use regular whole wheat flour instead.

As a note: I made this bread in a Bosch mixer, which allows me to make this bread really fast. The 10 minutes kneading time in the Bosch makes it so you don't have to have 2 rises. Of course you can make this bread in a different stand mixer or by hand. If making this bread by hand I would allow the dough 2 rises; once after initial mixing in an oiled bowl and then after the loaves are shaped and put in bread pans. 

Fluffy Whole Wheat Sandwich Bread

2 3/4 cups warm water

1/4 cup sugar (or honey)

1/4 cup oil (or melted butter)

1 tablespoon instant yeast

1 heaping tablespoon vital wheat gluten (I use Bob's Red Mill)

1 tablespoon nonfat dry milk powder

1/2 cup white bread flour

1 tablespoon salt

4-6 cups white whole wheat flour (or regular whole wheat flour)

In the bowl of a mixer fitted with dough hook, mix together warm water, sugar, oil, yeast, vital gluten, dry milk, and white bread flour. Mix until combined. Add 2 cups of the wheat flour and 1 tablespoon of salt. Mix. Continue adding wheat flour until the dough forms a ball and the sides of the bowl are mostly cleaned, for me I added 3 1/2 cups more for a total of 5 1/2 cups of wheat flour. The dough should be soft, but not overly sticky. Knead with dough hook on high for 10 minutes.

Grease 2 loaf pans generously with cooking spray. Turn dough out onto a non-stick sprayed surface. Divide dough in half and shape each half into a loaf. Place loaves into the bread pans and cover with non-stick sprayed plastic wrap. Let rise in a warm place for 50-90 minutes (time will depend on how warm your kitchen is) or until dough rises about an inch to an inch and a half over the pan. 

Meanwhile, preheat oven to 350 degrees. Bake risen loaves at 350 for 30-35 minutes or until golden brown on top and loaves sound hallow when you tap them. Remove from oven and brush with melted butter if desired. Allow to cool in pans for 5 minutes. Remove to a wire rack to cool.

Crock Pot Zesty BBQ Chicken Sandwiches

I found my new favorite BBQ chicken sandwich recipe! This BBQ chicken is so good! It is a lot more tender, juicy, and saucier than other recipes I've tried and it's super easy to make. I love the sweet zesty taste of the sauce as well. I got the recipe from Six Sisters Stuff - I've gotten so many great recipes lately from that site. I served the BBQ chicken on my homemade hamburger buns (I love that recipe too!).

Crock Pot Zesty BBQ Chicken Sandwiches

6 frozen boneless, skinless chicken breasts
12 oz bottle BBQ sauce (I used Famous Dave's Rich and Sassy)
1/2 cup Italian salad dressing
1/4 cup brown sugar

Place chicken in crockpot. In a separate bowl mix together: BBQ sauce, Italian dressing, and brown sugar. Pour over chicken. Cover and cook on low for about 6 hours, 3-4 hours on high. Remove chicken and shred and place back in crockpot with juices. Serve on buns or rolls.

Pioneer Woman Brisket

Recently my family ate some of the best brisket we've ever had at Rudy's (a Texas BBQ restaurant). Wow, it was incredible. So ever since eating that fabulous brisket I've been wanting to make brisket at home. Then I was watching Pioneer Woman on the Food Network and voila, she made a brisket recipe that looked easy and yummy. Is this brisket as wonderful as Rudy's? No. Just keeping it real. But this brisket is still lovely and delicious and can be served on a bun for a brisket sandwich or all by itself. Seriously good!

Pioneer Woman Brisket

1 large brisket
48 oz ketchup
2 packets dry onion soup mix
few dashes Tabasco
2 cups water

Place brisket in a baking dish large enough to fit it or in a foil roasting pan. Combine ketchup, onion soup mixes, Tabasco, and water; pour over brisket. Cover tightly with foil. Cook at 275 degrees for 6 hours or until tender and falling apart. Cut into slices against the grain. Serve as is or in a bun with bbq sauce (I served it with Rudy's "Sissy Sauce", which is the best bbq sauce! Yum!)

Grilled Peanut Butter and Jelly Sandwich (aka The Sandwich That Will Change Your Life)

Have you ever had a grilled peanut butter and jelly sandwich?? Oh wow. It is an amazingly wonderful thing. The first time I had one was at Potbelly's (fab sandwich shop) and it was so good that even though I don't live by a Potbelly anymore, I still crave them every now and then (actually I crave them all the time, but I resist until resistance is futile, like last night). The peanut butter gets all melty and combines with the jelly and then with the crispy buttery bread... Again, oh wow. It's the perfect mix of salty, sweet, crispy and gooey.

Grilled Peanut Butter and Jelly Sandwich: Take a nice sliced white bread and slather the inside with peanut butter and jelly (raspberry is my favorite). Then slather the outside with butter and grill like you would a grilled cheese sandwich. Serve with a cold glass of milk. Heavenly.

Pepperoni Roll Ups

My kids loved these. I made them for their lunch on a no-school day and they gobbled them down. I seemed to go over even better than pizza. I think that's because of the dipping aspect. You can use string cheese, shredded or sliced mozzarella - any which way these little pockets are tasty.

Pepperoni Roll Ups

1, 8 oz tube Pillsbury crescent rolls
pepperoni
sliced, shredded or string cheese mozzarella (string cheeses cut in half)
grated Parmesan, optional
marinara sauce for dipping

Preheat oven to 375. Unroll crescent roll dough and separate into 8 triangles. Place pepperoni (3 or 4 pepperoni) and mozzarella on the large end of the triangle and roll up. Place rolls at least 2 inches apart. Sprinkle with Parmesan if desired and bake for 10-12 minutes or until golden. Serve with heated marinara for dipping.

Fast French Dip Sandwiches

This sandwich was pinned by a few of my friends on Pinterest and it looked so good so I had to try it. We had this for dinner last night and it was a delicious sandwich. I definitely suggest garlic or horseradish mayo - it really bumps up the flavor. My kids thought the sandwich tasted like the NY Steamer at Firehouse Subs, which is their favorite so it was a huge compliment. It makes 4-5 sandwiches depending on how high you pile the roast beef. The recipe is originally from Chaos in the Kitchen.

Fast French Dip Sandwiches

4 cups beef broth
1/2 onion, cut into rings
1-2 teaspoons minced garlic
1 lb thin sliced deli rare roast beef
1/2 lb thin sliced provolone cheese
4-5 hoagie buns 
roasted garlic or horseradish mayo
butter

In a saucepan combine broth, onion rings, and garlic. Bring to a boil and let boil for about 7 minutes or until broth reduces down.

Meanwhile, cut hoagie buns in half and butter. Place under broiler and bake until just slightly browned on edges. Spread mayo on the bottom buns. Divide roast beef evenly among the sandwiches piling it on top of the mayo. Place cheese slices over the beef. Place under the broiler again and broil until cheese is melted and top bun is browned. Close sandwiches, cut on the diagonal and serve with au jus/reduced beef broth on the side.

Root Beer Pulled Pork Sandwiches

Pulled pork sandwiches are a favorite dinner around here and I have quite a few recipes on this blog for pulled pork, but I hadn't tried this one yet. This recipe has been going around the food blogs like crazy. It is a super easy way to cook pulled pork and the result is awesome. We had these sandwiches and chips for dinner on Super Bowl night (not that we are actually football fans, but we did watch some of it - mostly for the commercials :)) and my whole family gobbled dinner down without complaint. Thanks for the recipe blogland!

Root Beer Pulled Pork Sandwiches

2, 2 lb pork picnic roasts (or a 4 lb pork butt/shoulder roast)
2 cans root beer
1 bottle of your favorite barbecue sauce, plus more for serving
hamburger buns or homemade rolls

Place pork roasts in slow cooker (I use picnic roasts, which are small pork shoulder roasts because they are easier to shred at the end). Pour root beer over the roasts. Cover and cook on low for 7-8 hours. Remove pork and discard liquid in slow cooker. Shred pork, removing fatty pieces, and return to slow cooker. Add barbecue sauce, using about 3/4 of the bottle. Toss pork with sauce to coat. Fill hamburger buns with pork and top with more barbecue sauce.

Croque Monsieur Pockets

This great pocket sandwich recipe is from the latest Food Network magazine. Ham and cheese go perfectly together and ham and gruyere go especially perfect together. I used Pillsbury Simply French Bread Dough (to make this dinner super simple), but you could also use a batch of homemade French bread dough or pizza dough. I really loved these little sandwiches and so did my family. Gruyere can be pricey, so for a more economical version use Swiss in the place of gruyere.

Croque Monsieur Pockets

2 cups shredded gruyere cheese (8 oz)
9 oz deli ham (I used Oscar Meyer Black Forest Ham), chopped into small pieces
1 1/2 tablespoons dijon mustard
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 tubes refrigerated French bread dough (Pillsbury Simply French Bread or Pillsbury Crusty French Bread)
1 large egg
1 tablespoon water

Preheat oven to 425. In a mixing bowl combine shredded cheese, chopped ham, mustard, nutmeg, and cayenne. Set aside.

Remove French bread dough from 1 tube and cut into 4 equal portions. Roll out the dough portions into a thin rectangle. Place a heaping spoonful of the filling onto the middle of the rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold the 2 long sides of the dough to form a packet. Pinch the edges to seal. Repeat with remaining French bread dough.

Place pockets seam side down on non-stick sprayed, parchment lined or silpat lined baking sheets. Beat egg with water and brush egg wash onto the pockets. Bake until browned, about 15 minutes.

Braided Reuben Sandwich Loaf

My husband absolutely loves Reuben sandwiches so I thought I'd try this yummy looking braided sandwich loaf from the new Real Mom Kitchen Cookbook. It was really good. Sandwich dinners are one of my kids' favorites and they all loved it. I used a batch of my own bread/pizza/scone dough and it worked great, though I did have to use the other half of the dough for rolls (which went great soup the next day), since you only need the dough for one loaf to make this sandwich. You could also use a thawed loaf of Rhodes frozen bread dough, or your own homemade dough for 1 loaf of bread.


Braided Reuben Sandwich Loaf

Dough:
5 1/4 cups white bread flour
1/4 cup sugar
1/2 tablespoon salt
1 1/2 rounded tablespoon SAF yeast
1 1/2 tablespoons liquid lecithin
2 1/4 cups hot tap water

Sandwich Filling:
1/2 lb thin sliced pastrami or corned beef
8 slices Swiss cheese
1/4 cup thousand island dressing, plus more for dipping
caraway seeds, optional, for top of loaf to give it a rye bread like taste


First make the dough. Mix dry ingredients in the bowl of a mixer: flour, sugar, salt, and yeast. Add lecithin and water. Mix for 1 minutes with dough hook. Check consistency of dough, it should be like a stiff cookie dough, adding a little more water if it's too dry or a little more flour if it's too moist. Mix for 5 minutes. Do not add any water or flour after it has finished.

Spray counter with cooking spray and also spray your hands so you can work with dough. Knead dough into a smooth ball. Cut in half. Set aside 1 half for the sandwich loaf and the other half you can form into equal balls for rolls (place in a greased 9x13, cover with plastic wrap, let rise for 25 minutes, then bake at 350 for 15-20 minutes or until golden on top and bottom) or make a regular loaf of bread (form into a loaf, place in a greased loaf pan, cover with plastic wrap, let rise for 25 minutes, then bake at 350 for 25 minutes or until golden on top and sounds hallow when tapped).

Take the half of bread dough for the braided sandwich loaf and roll out into a large rectangle, about the size of a baking sheet. Put this rolled out dough onto your non-stick sprayed baking sheet and press the dough out the the edges. Cut 3 inch long cuts 1 inch apart along the sides of the dough (refer to picture below). Down the center of the dough place pastrami, 1/4 cup thousand island dressing, and Swiss cheese slices. Braid the strips over the center section to create a loaf. Roll the ends of the dough, seal and pinch to make sure the end don't open when baking. If desired, sprinkle with caraway seeds and press into the dough. Bake at 350 for  25-30 minutes or until golden on top and bottom. When it comes out of the oven brush with melted butter. Allow loaf to cool for a few minutes before slicing. Cut into slices and serve with extra thousand island dressing for dipping.

Food Nanny Sloppy Joes

This sloppy joes recipe is great! The sloppy joe meat ends up tasting a little like bbq beef, which I think is fantastic. We had the meat on homemade wheat rolls with Spaghetti Pasta Salad and corn on the cob. It was a hit with everyone and a great summer meal. You can serve this open face with a slice of cheddar cheese over each half of sandwich, then place under the broiler until cheese is melted. Yum.

Food Nanny Sloppy Joes

1 tablespoon butter
1/4 cup chopped onion
1 lb ground beef
1 cup ketchup
1/2 cup water (add more if needed)
1/4 cup brown sugar
2 tablespoons worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in a skillet. Add onion and stir until soft. Add meat and cook until thoroughly cooked. Drain off fat. Add ketchup, water, brown sugar, worchestershire, vinegar, chili powder, salt, and pepper. Simmer for 20 minutes, adding more water as needed for the desired consistency. Serve on rolls or hamburger buns.

Cheese Steak Sandwiches

Everyone loves a good sandwich, right?! Well this one is good! I can't remember who I got the recipe from (sorry wonderful cheese steak sandwich creator), but it is great. Even my 4 year old ate this sandwich without complaint. How can you go wrong with something smothered in melted cheese? You can't. It is delicious.

Cheese Steak Sandwiches

1 onion, halved and thinly sliced
3 tablespoons butter (plus more for buttering rolls)
1 clove garlic, minced
1/4 teaspoon oregano
1 tablespoon A1 Steak Sauce
1 lb deli roast beef (Boar's Head Natural is good)
salt and pepper
8 slices provolone cheese
8 sandwich rolls (I used large whole wheat hamburger buns)

Preheat oven to broil setting. Butter both halves of the sandwich rolls and toast either in the oven or on a griddle.

In a large skillet melt the butter, add the onion and cook until onion softens and starts to turn golden. Stir in garlic and oregano and cook 30 seconds. Add steak sauce and stir to combine. Add slices of roast beef to the skillet and cook until heated through, making sure the slices are separated.

Place the 8 bottom parts of the rolls on a cookie sheet. Place the meat mixture on top of the roll bottoms. Top with cheese and broil until cheese is melted. Top with top halves of rolls and serve immediately.

Pioneer Woman Grilled Cheese Sandwich

This sandwich is so GREAT! Pioneer Woman never disappoints. The combination of flavors really is awesome. One note, this sandwich is so rich and cheesy that half a sandwich was enough for me, especially since I had this sandwich with creamy tomato soup. YUM.

Pioneer Woman Grilled Cheese Sandwich

1 tablespoon Dijon mustard
1 tablespoon mayonnaisse
1 tomato, sliced
1 small red onion, sliced thin
sliced mild cheddar
sliced provolone
1 can whole green chilies
sliced rye bread
butter

Mix mustard and mayo together and spread on 2 slices of rye bread. Place 2 slices of tomato on one of the pieces of bread. Put 2 slices of cheddar on the other piece of bread. On top of the tomatoes place several slices of red onion followed by 2 slices of provolone. Lay 1-2 slices of whole green chilies on top of provolone. Carefully put the 2 halves of the sandwich together. Spread butter on top of bread, flip sandwich over and butter other side.

Meanwhile, heat a skillet. Place sandwich in skillet and cook for about 5 minutes (on medium low heat). Flip and continue cooking for another couple of minutes until golden brown. Cut sandwich in half and serve. YUM.

French Dip Sandwiches

I love French dip sandwiches at restaurants. I just think they are the perfect sandwich and the au jus is so fun. But I had never tried to make them at home. Until today. This recipe is awesome - it's from Real Mom Kitchen. The meat is so tender and flavorful and it's so easy to make. Even my 4 year old loved this sandwich and had fun dipping it in the au jus. Ooh ooh, and the melted provolone on the toasted hoagies rolls makes it SO good. This recipe is a keeper.

French Dip Sandwiches

1 cup soy sauce
6 cups water
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon dried rosemary
3 bay leaves
3-4 lb beef chuck or sirloin roast
hoagie rolls
butter
sliced provolone

In a crockpot combine soy sauce, water, garlic, rosemary, and bay leaves. Place roast in the crockpot. Cook on low for 8-10 hours.

Remove roast from crockpot and shred the meat. Strain liquids/au jus from slow cooker into a large saucepan. Add shredded meat back into the crockpot with enough au jus to moisten the meat.

Place sliced hoagie rolls on a baking sheet. Spread halves with butter and place into middle rack of oven set to broil.  Broil until rolls start to toast. Place provolone on the rolls and broil until cheese is melted and bread is golden. Serve meat on the rolls with au jus for dipping.

Baked Ham and Cheese Rolls

These little ham sandwiches are the best! Big hit with my family. I think they would be great game day fare. This might be my first Super Bowl food suggestion ever. I'm not a football fan, but I think I could sit through part of a game if I was munching on one of these.:)

Baked Ham and Cheese Rolls

1/4 cup butter, melted
1/4 teaspoon onion powder
1 teaspoon poppy seeds
1 teaspoon dijon mustard
1 package Sara Lee Classic Dinner Rolls (1 dozen)
1/2 lb deli ham
12 slices colby jack, Swiss or cheddar

Preheat oven to 350. In a small mixing bowl or measuring cup mix together butter, onion powder, poppy seeds, and dijon mustard. Remove rolls intact from bag (I cut the bag off the rolls so I wouldn't pull them apart). Slice the rolls through the middle so that you have one solid top and bottom. Place the bottom half of the rolls in a 9x13 baking pan that has been sprayed with non-stick cooking spray. Layer ham and cheese on top of rolls (overlaping cheese slices). Top with top half of rolls. Drizzle melted butter mixture evenly over the rolls. Cover with foil and bake for 20-25 minutes. Use a sharp knife to separate the little roll sandwiches and serve immediately.

Turkey Sloppy Joes

I adapted this recipe from Tyler Florence's "Ultimate Sloppy Joes". My whole family loved it and the sloppy joe meat was sweet and tangy and you wouldn't even guess it's ground turkey. We had it on the potato rolls that I made yesterday and it was a perfect pairing (IMHO :)).

Turkey Sloppy Joes

extra virgin olive oil
1 large onion, chopped (about 1 1/3 cups)
1 lb ground turkey (I used 93/7 fat turkey)
kosher salt and pepper
1 1/3 cups ketchup (I used Sprouts "all natural" ketchup)
3 tablespoons yellow mustard
1/8 - 1/4 teaspoon cayenne pepper (depending on heat desired)
1 1/2 tablespoons brown sugar
2 tablespoons tomato paste
1 tablespoon red wine vinegar

Pour about 2 tablespoons (count to 3 while streaming oil into pan) into a heavy bottomed pot or dutch oven and heat. Add chopped onion and cook for about 3 minutes until onions are tender. Add ground turkey and season well with salt and pepper. Brown turkey, breaking up with a wooden spoon or spatula, takes 7-10 minutes. Add ketchup, mustard, cayenne, brown sugar, and tomato paste. Reduce heat and simmer uncovered for 12 minutes, stirring occasionally. Add red wine vinegar and heat through. Serve in split rolls or hamburger buns.

Crockpot Sloppy Chicken Sandwiches (Freezer Meal)

This was a great freezer meal crockpot kit from my friend Stacey. We had them on homemade wheat rolls with my sisters famous strawberry jello salad and chips and guac. It was a delicious dinner that the whole family loved.

Crockpot Sloppy Chicken Sandwiches (Freezer Meal)

6 boneless, skinless, chicken breasts
1/4 teaspoon minced garlic
2 teaspoons crushed red pepper flakes (less if you don't want it spicy)
3 cups ketchup
6 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar

Put all ingredients in a crockpot and cook on low for 6-8 hours. Shred chicken with a spatula in the crockpot and stir well in the sauce. Serve on split rolls or hamburger buns.
Freezer Meal Assembly:
Combine garlic, red pepper flakes, ketchup, brown sugar, Worcestershire sauce, soy sauce, and cider vinegar. Put chicken into a ziplock bag, pour sauce over and freeze.

Cooking instructions:
Thaw (does not have to thaw all the way) and dump in crockpot. Heat on low all day and shred chicken in crockpot, stir into sauce. Serve on split rolls or hamburger buns.