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Delicious hot sandwiches for your Super Bowl 2014 buffet

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When planning a buffet for your Super Bowl 2014 party, consider having both hot and cold foods to appeal to all tastes. Hot sandwiches can fit the bill perfectly. Here are some recipes to get you started on planning the best Super Bowl party, ever!

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Hot melted ham and Swiss

1 12 count package Kings Hawaiian Rolls

12 slices Swiss cheese

12-16oz thin sliced ham

1/2 cup butter melted

1 tsp mustard

1 tsp onion powder

2 tbsp Worchestershire sauce

  • Slice all of the rolls in half and place the bottom halves in a baking dish.
  • Place ham and cheese on the bottom of the sliced rolls. Cover with the top half of roll.
  • Mix together the remaining five ingredients in a small bowl and spoon over the tops of the sandwiches.
  • Let sit overnight or a couple of hours.
  • Bake in a pre-heated oven at 350 for 15 minutes or until warmed through and the cheese is melted.

Sloppy Joe's

2 pounds very lean ground beef

1 onion, chopped

1 green bell pepper, chopped

1 (15 oz) can condensed tomato soup

3/4 c. ketchup

1 Tbsp. mustard

1 Tbsp. brown sugar

1/4 tsp. salt

1/8 tsp. black pepper

  • Fry ground beef, onion, and green pepper in a large skillet until onions become clear and beef is browned.
  • Add tomato soup, ketchup, mustard, sugar, salt, black pepper.
  • Simmer for at least 30 minutes.
  • The longer you simmer, the better it will taste.

Croque Monsieur

2 Tbsp butter

2 Tbsp flour

1 1/2 cups milk

A pinch of salt

A pinch freshly ground pepper

A pinch of ground nutmeg

1 1/2 cups grated Gruyere cheese

1/4 cup grated Parmesan cheese

8 slices of French or Italian loaf bread

12 ounces ham, sliced

Dijon mustard

  • Preheat oven to 400°F.
  • Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.
  • Place the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted.
  • Lightly brush half of the toasted slices with mustard.
  • Add the ham slices and about 1 cup of the remaining Gruyère cheese.
  • Top with the other toasted bread slices.
  • Spoon on the béchamel sauce to the tops of the sandwiches.
  • Sprinkle with the remaining Gruyère cheese.
  • Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

Reuben cooked in a slow cooker

1 1/2 pounds mild cured corned beef

2 cups sauerkraut, drained

1/2 cup beef broth

1 onion, sliced

1 garlic clove, minced

1/4 teaspoon caraway seeds

6 peppercorns

8 slices pumpernickel or rye bread

4 slices Swiss cheese


  • Trim excess fat from corned beef.
  • Place meat in slow cooker. Add sauerkraut, broth, onion, garlic, caraway seeds and peppercorns.
  • Cover; cook on LOW 7 to 9 hours.
  • Remove beef from slow cooker. Cut into 1/4-inch-thick slices.
  • Divide evenly on 4 slices bread.
  • Top each slice with 1/2 cup drained sauerkraut mixture and one slice cheese.
  • Spread mustard on remaining 4 bread slices.

Hot beef sandwiches

1 beef rump roast, 4 - 5 pounds

1 pkg. dry onion soup mix

2 teaspoons sugar

1 teaspoon dried oregano

2 cans condensed beef broth, each 10.5 ounces

2 garlic cloves, minced

  • Place beef roast in 3 1/2 to 4-quart slow cooker.
  • In medium bowl, combine all remaining ingredients, mix well.
  • Pour over roast.
  • Cover; cook on low setting for 8 to 10 hours.
  • Remove beef from slow cooker; place on cutting board or large plate.
  • Slice beef with knife or shred with 2 forks; place in buns.
  • Serve sandwiches with individual bowls of juices for dipping.

For food safety hints when serving a buffet style meal, please see



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