Open-Faced Broiled Roast Beef Sandwich

Servings - 04

INGREDIENTS

• 2 hoagie buns, split
• 2 tablespoons mayonnaise
• 2 teaspoons prepared coarse-ground mustard
• 1 pound deli sliced roast beef
• 2 tomatoes, thinly sliced
• 1/2 red onion, thinly sliced
• 4 slices provolone cheese
• salt and pepper to taste

DIRECTIONS

1. Preheat oven on broiler setting.
2. Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
3. Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

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Cucumber Sandwiches III

SERVINGS

- 35

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1 (.7 ounce) package dry Italian salad dressing mix
• 2 loaves French bread, cut into 1 inch slices
• 2 medium cucumbers, sliced
• 1 pinch dried dill weed

DIRECTIONS

1. In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
2. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

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Fluffy Peanut Butter Frosting

SERVINGS-16

INGREDIENTS

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

DIRECTIONS

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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