Mississippi Dip Sandwiches
Leftover meat from Mississippi Pork Roast, we had about 1.5 lbs left after making an 8 lb roast ( *recipe link below)
1 jar of pepperoncini, juice and all (you can use the sliced ones but I put them in whole)
2.5 cups beef broth divided
1 tsp italian seasoning
black pepper to taste
salt to taste
6 hoagie rolls sliced in half and partially hollowed out
cheese of your choice (I used smoked provolone and my hubby used pepper jack)
3 tbs butter
1 tbs olive oil
2 onions sliced in half then into wedges (like below pic)
In crock pot place the meat in the bottom and top with italian seasoning and black pepper.
Pour in the jar of pepperoncini, juice and all and 2 1/4 cups of the beef broth.
Cook on low for 3-4 hours (remember your meat is cooked you just wanna really marry those extra flavors!)
Once the meat is done its time to make the dip by removing the juice and place it into a pot on the stove and reduce it by about 1/4.
While that is simmering remove the pepperoncinis from the meat.
Remove the stems and slice (you can leave them whole)
In a skillet place butter and olive oil on med high.
Once bubbly, place in the onions (make sure they dont burn you want them to be soft with just a little crunch)
Once the butter and oil starts to soak into the onion and they start to look a bit translucent, pour in the remaining 1/4 cup of beef broth and the pepperoncinis and turn down to med low let them soak up all that yummy goodness.
Take your hoagie rolls and place the meat then the onions and pepperoncini mixture.
Top with cheese.
Broil in the oven for about 3 minutes or until your cheese is melted and the bread is a bit toasted.
If you like put some mayo on it.
Slice at an angle using the reduced broth as a dip for your sandwich (warning this is extremely messy but so worth it!!)
* recipe link:
http://yumm-yumm-foodie.blogspot.com/2015/01/mississippi-pork-roast-crock-pot.html
Enjoy!!!
Thanks!!! <3
