This meal couldn't be any easier or more impressive. I used to make it almost every time we had company until my husband said I needed to switch it up a bit. It does take a little bit of advanced planning but not work.

I got this recipe from my Grandma several years ago after we had it at her house. She makes her own BBQ sauce which I have done but I rarely have time to do it now. I usually use a bottle from my stockpile in the garage.

It makes a perfect warm weather meal that is oh so good!

Pulled Pork Sandwiches
Pork Roast of any kind (I usually use whatever is the cheapest, sometimes even country style ribs)
Hamburger Buns
BBQ Sauce

Seriously those are the only ingredients!

1 Day Before Serving
Put pork in crock pot and set to low. Cook for 6-8 hours depending on how big your meat is. I put it in when I go to work and turn it off when I come home for the day.

Once meat it cooled shred and put in the refrigerator.

Serving Day
There is tons of flexibility here. If I am doing a huge amount to serve guests I will put the shredded pork back in the crock pot with BBQ sauce and turn to low for 4 hours.

If it is just my husband and I, usually I will put the pork and BBQ sauce in a saucepan on the stove top set on low just until it warms. This doesn't take much time at all.

I imagine you could even do it in the microwave but I have never tired it.

Once the pork is warm serve it on toasted hamburger buns. I always serve it with coleslaw because the creaminess of the coleslaw compliments the pork so well.

Now if you have a roast sitting in your freezer begging to be used take this idea and go!

Recently I was selected by House Party to host a sandwich party featuring Sandwich Thins. I had never tried these before and I wanted to use them in more ways than just having sandwiches. I thought about what to do for a long time and decided on three things. The first was roasted garlic with toasted Sandwich Thins, then I made Pesto Chicken Paninis, and Mini Cheese Pizzas. Everything was yummy. My favorite was the toasted thins with roasted garlic and I had quite a few people who loved the paninis.



Roasted Garlic with Toasted Sandwich Thins

2 Bulbs of Garlic
Sandwich Thins (I used four but you can make however many "chips" you want)
Olive Oil
Salt

Cut top off garlic bulbs and place in foil. Drizzle cut side with olive oil and sprinkle with salt. Enclose in foil and bake at 350 degrees for 1 hour. Just before garlic is done split the Sandwich Thins, brush with olive oil, and sprinkle with salt. Using a pizza cutter cut the thins into fours. Put in 350 degree oven and bake until they reach your desired crispness (I did mine for 10-15 minutes).

When done serve the toasted thins with the roasted garlic. Delish!


Pesto Chicken Panini (Not a great picture above but I was trying to show how good the insides looked)

Desired Number of Sandwich Thins
Prepared Pesto
Mayo
Chicken
Swiss Cheese

Spread pesto on one side of the bread and then spread mayo on the other side. Fill with chicken and cheese (Spinach would also be good to add but we didn't have any). Put inside of a panini press or George Foreman Grill. Cook until the cheese is melted and bread is toasty.

Mini Cheese Pizza (Didn't realize I forgot to picture these..bummer)

Desired Number of Sandwich Thins
Pizza Sauce or Pasta Sauce
Mozzarella Cheese

Split Sandwich Thins and spread pizza sauce on the bread. Top with cheese and cook in 400 degree oven until cheese is melted and bread is toasty.

There are so many other ways these Sandwich Thins can be used. Right now I am going to take the few we have left and fill them with peanut butter and jelly then freeze to make my own "Uncrustables." The only thing that would probably make me like them better is if the whole wheat white ones were available at my store. I know it isn't the healthiest but I do love white bread.

If you are interested in trying Sandwich Thins I have three $1.00 off 1 coupons left. Leave a comment with your email address and I will pick a winner on Wednesday, March 10th. They are good until 6/30/2010 so you have plenty of time to use them. Enjoy!




**These coupons were given to me by Oroweat to use at my house party. Oroweat did not pay me to have the party or this giveaway (I wish they had though-how cool would that have been?!?!) but did give me coupons to use for myself and guests of my party. I am sharing with you some of the leftovers.**

This sandwich is my favorite way to use up leftover roast. I usually do a big roast in the crock pot but with just two of us there are always lots of leftovers. I like to shred the leftovers, put them in Ziploc bags, and freeze until ready to use.

This recipe for French Dip Sandwiches come from one of my favorite cookbooks- Robin Miller Quick Fix Meals. This cookbook was the first book I ever read which taught me how to really utilize my leftovers. I love it! This recipe couldn't be easier. As you can see other than the frozen beef it is just three ingredients (I am not counting the rolls you put it on as an ingredient). So grab that meat out of the freezer and get dinner on the table in 10 minutes or less.


French Dip Sandwiches ( I often double this so we have extra juice)

1 Cup Beef Broth
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
2 to 3 Cups Leftover Sliced Beef
4 Kaiser Rolls

In a medium saucepan combine the broth, Worcestershire, garlic powder, set the pan over medium heat, and bring to a simmer. Add the beef and simmer 5 minutes to heat through.

Using a large fork or tongs, place the beef on the rolls. Serve the remaining broth mixture on the side on small individual bowls for dunking.