Why Buy Subs When You Can Make Your Own?

Whats better to come home to on a hot summer day than a slow cooker of your favorite sub meat ready for the fixins. Let me list some favorites.......


Italian Beef Sandwiches

What You Need!
1 jar (16 oz.) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 lb.)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1 loaf French bread (24 inch), cut into 8 pieces, partially split

Make It!

DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.

SERVE in bread.


Meatball Sub Simmer

what you need:

1 jar (26 oz.) spaghetti sauce
1 cup water
36 frozen cooked meatballs (1 lb.)
6 sandwich buns, partially split
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It:

MIX spaghetti sauce and water in slow cooker; stir well. Add meatballs; stir gently until evenly coated. Cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 2 to 4 hours).

FILL buns with meatballs and sauce; sprinkle with cheese.



Slow Cooker Shredded Beef Buns


what you need:

1 beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced mushrooms
1 medium tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split

Make It:

PLACE steak in slow cooker; top with onions, mushrooms and tomatoes. Combine barbecue sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return steak to slow cooker; stir gently to evenly coat with sauce.

PLACE 1 bun half on each of 4 serving plates; top evenly with the steak mixture.



Slow-Cooker Hickory BBQ Pork Sandwiches


What You Need:

1 boneless pork shoulder (2 lb.)
1 env. (1 oz.) onion soup mix
2 small onions, sliced
1 cup KRAFT Hickory Smoke Barbecue Sauce
8 sandwich buns, split
8 KRAFT Singles

Make It:

PLACE meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).

REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.

FILL rolls with meat mixture and Singles just before serving.



Slow Cooker BBQ Meatball Sandwiches

what you need:

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) onion soup mix
1 egg
1 small onion, sliced, separated into rings
1 cup chopped red pepper
1/2 cup KRAFT Original Barbecue Sauce
2 sandwich buns, split

Make It:

COMBINE meat, dry soup mix and egg. Shape into 1-inch balls; place in slow cooker. Top with onions, peppers and barbecue sauce; cover with lid.

COOK on LOW for 5 to 7 hours (or on HIGH for 2 to 3 hours). Gently stir to evenly coat meatballs with the sauce.

PLACE 1 bun half on each serving plate; top with 1/4 of the meatballs.




This is not a sub but is definitely worth mentioning....

Slow-Cooker Chili Dogs

What You Need:

6 OSCAR MAYER Selects Angus Bun-Length Beef Franks
1 can (15 oz.) chili with beans
6 hot dog buns
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup chopped onions

Make It:

PLACE franks in slow cooker; top with chili. Cover with lid.

COOK on HIGH 1 hour or until heated through, then simmer on LOW until ready to serve.

PLACE franks in buns; top with chili, cheese and onions.


Drop me a line and let me know if you like the recipes.....