Rustic Barbecue Steak Hoagie with Aged Cheddar & Arugula

One of our favourite recipes is a slow cooker steak sandwich on crusty sub buns. I've been making it since the first month we were married. My husband Jaa brought the leftovers to work, heated it in the microwave, piled it on hoagie rolls and apparently the guys he worked with just freaked.

Since then I have made improvements on this already yummy sandwich: I used a good quality barbecue sauce, (Montana's Texas Bold, available at any Montana's restaurant) as well as a five year old white cheddar, and piled it high with beef, cheese, tomatoes, and arugula on garlic bread.

Rustic Barbecue Steak Hoagie With Aged Cheddar & Arugula

1 (3 lb) boneless chuck roast

2 tablespoons garlic powder, divided

2 tablespoons onion powder, divided

1 tablespoon salt

1 tablespoon pepper

1 tsp cayenne (optional)

1 medium-sized bottle of your favourite barbecue sauce

Crusty hoagie rolls

Lactantia garlic butter (or make your own)

Aged Cheddar

Tomato slices

Arugula or mixed greens

1. Place roast in slow cooker, season with first amount of garlic powder, first amount of onion powder, salt, pepper, and cayenne if using. Cook on low for 4-6 hours.

2. Generously spread garlic butter on sliced hoagies, broil until butter is melted and hoagies begin to toast on cut side.

3. Remove meat from slow cooker, and slice thinly or shred. Remove liquid from slow cooker, set aside. Add shredded meat, barbecue sauce, second amount of onion and garlic powders, and 1/2 cup meat juices back to the slow cooker, mix well. Cook for 1 more hour. Serve hot, spooned on sub rolls, with cheese, tomatoes, and arugula.

YUM.

Blackberry-Strawberry Mesclun Salad with a Balsamic Honey Reduction Vinaigrette

I usually make a simple salad with mesclun greens, strawberries, aged balsamic vinegar, olive oil and black pepper. Tonight I had blackberries on hand, so I tossed them in. The last barrel-aged authentic balsamic vinegar I bought was $20 for less than half a cup. I thought, this is ludicrous. Now I buy cheap balsamic vinegar and reduce it. It tastes the same to me. I got the tip from "Chef at Home", Michael Smith. He's cooked for royalty and presidents; I figure he should know what he's talking about. Anyway, the salad was really yummy. :) 

Blackberry-Strawberry Mesclun Salad with Balsamic Honey Reduction Vinaigrette  

4 cups Mesclun mix

1/2 cup sliced, hulled strawberries

3/4 cup blackberries

Vinaigrette:

1 cup balsamic vinegar, reduced by half

1 tablespoon honey

2 tablespoons grapeseed or olive oil

freshly cracked black pepper to taste

Add honey to reduced vinegar. Drizzle on berries to taste, or until well coated. Refrigerate leftover reduction for another use. Add oil and pepper to berries, toss. Toss in mesclun mix. Serves 2 generously. 

Eat It!