French Bread Chicken Sandwiches

3-4 Chicken Breast

1 can chicken broth

2 Tb Montreal Steak Seasoning

Put those above in crock pot for 4 hours till cooked and shreds easy.

1 Loaf French Bread

Ranch Dressing

4 slices bacon

1 Avocado- sliced

1 Tomato- sliced

1 c. shredded cheese

Shred all chicken and drain all juice. Cut French bread loaf long ways and spread ranch dressing liberally all over cut loaf. Layer chicken, bacon, cheese, avocado, tomato. Bake at 375 for 10 minutes then broil for 2 more minutes to get nice and crisp outside. Slice and serve.

Philly Cheesesteaks

2 c. beef broth

1 pack onion soup mix

1 lb. black angus roast beef (thin sliced from deli works great)

1 green pepper, sliced

1 large onion, sliced

4-8 oz. cream cheese

Sliced Provolone Cheese (2 slices per sandwich)

6 hoagies

Bring beef broth and onion soup mix to a boil. Add the roast beef, reduce heat and simmer for 5-10 minutes. In meantime, sauté onion and pepper in skillet. When beef is done simmering, drain the juices (you can keep the juice for an 'au jus'dip).  Then add roast beef to the skillet of onion and about 4 oz. cream cheese. 

Spread remaining cream cheese onto hoagie buns. When the cream cheese in the skillet is all melted, generously put a portion of the beef onto the hoagie. Top with provolone and place the sandwiches open faced on a large baking sheet. Broil on high for a minute till cheese becomes bubbly and bread is toasty. Serve immediately.

Meatball Subs

1 can spaghetti sauce- any flavor you like

½ c. water

1 C. shredded Parmesan cheese

32 oz. (2 lb. bag) frozen meatballs

1-2 C. Mozzarella Cheese

Sandwich hoagies

Combine first four ingredients in large skillet or pot. Bring to a boil and stir till meatballs are hot and cooked through (this takes maybe 8ish minutes). Then mix mozzarella into sauce. Spoon meatballs into rolls and put more mozzarella on top. We get individual bowls filled with the spaghetti sauce and dip our meatballs subs into the sauce.