Content ID

334803

4 slow-cooker sandwiches for busy days

Serve these hot-and-ready sandwiches at the end of a busy day or send them to the field.

Slow cookers are the heroes of busy days. Pop the ingredients for these hot sandwiches in, and go about your day. 

If your family is eating at home, the sandwiches will be ready to assemble when you are. Take them to the field by putting the hot meat mixtures in an insulated container and pack the bread and cheese separately.

Don't forget to use a slow-cooker liner to make clean-up super easy and fast.

Slow-cooker French dip

  • 4 pounds boneless beef round rump roast or boneless beef chuck pot roast
  • 1 12 ounce can or bottle beer
  • 1 10.5 ounce can condensed French onion soup
  • 1 14.5 ounce can low-sodium beef broth
  • 8 French rolls
  • 2 tablespoons butter
  1. Trim excess fat from rump roast and place in a slow cooker.
  2. Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 10 to 12 hours or high setting for 5 to 6 hours.
  3. Preheat the oven to 400°F.
  4. Split French rolls and arrange them on a baking sheet; spread with butter. Toast in the preheated oven for 5 minutes, or until golden.
  5. Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal or shred with two forks.
  6. Pile sliced beef onto heated rolls. Strain juice, if desired. Serve with jus for dipping.

Number of Servings: 8; Nutrition Facts (per serving): 623 cal., 25 g Fat, total (10 g sat. fat), 173 mg chol., 39 g carb., 737 mg sodium,  1 g fiber, 2 g sugar, 54 g pro.

Slow-cooker pulled pork

slow-cooker pulled pork sandwiches

  • 2 pounds pork tenderloin
  • 1 12 ounce can or bottle root beer
  • 1 18 ounce bottle barbecue sauce, your choice, warmed
  • 8 hamburger buns, split and lightly toasted
  1. Place the pork tenderloin in a 3½ to 4 quart slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and shreds easily, 6 to 7 hours or on high 3 to 3½ hours. 
  2. Drain well. Cut pork in 4 or 5 pieces. Shred with two forks. Stir in barbecue sauce. Serve over hamburger buns.

Number of Servings: 8; Nutrition Facts (per serving): 364 cal., 4 g Fat, total (1 g sat. fat), 70 mg chol., 52 g carb., 930 mg sodium, 1 g fiber, 29 g sugar.

Slow-cooker Reuben sandwiches

slow-cooker reuben sandwiches

  • 1 2 to 3 pound corned beef brisket with spice packet
  • 1 14 to 16 ounce can or jar sauerkraut, drained
  • ½ cup Thousand Island salad dressing
  • 16 slices rye bread, toasted
  • 8 slices Swiss cheese (about 6 ounces)
  • Thousand Island salad dressing (optional)
  1. Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3½ or 4-quart slow cooker. Place brisket in cooker. Sprinkle spices from packet evenly over brisket; rub in with your fingers. Add sauerkraut and drizzle the ½ cup salad dressing over all.
  2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  3. Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing and top with remaining bread.

Number of Servings: 8; Nutrition Facts (per serving): 45 cal., 20 g Fat, total (7 g sat. fat), 74 mg chol., 36 g carb., 1832 mg sodium, 5 g fiber, 5 g sugar, 28 g pro.

Slow-cooker meatball sandwiches

slow-cooker meatball sandwiches

For a busy-day version of this sandwich, use frozen meatballs and canned sauce. Of course you can make your own ahead of time and pull them from the freezer and pantry when the meatball sub craving strikes.

  • 1 egg, lightly beaten
  • ⅓ cup fine dry bread crumbs
  • ⅔ cup finely chopped onion (2 small)
  • ½ teaspoon salt
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon ground black pepper
  • 1½ pounds lean ground beef
  • 1 15-ounce can tomato sauce
  • ½ cup chopped green sweet pepper (1 small)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon yellow mustard
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon bottled hot pepper sauce
  • 8 hoagie buns, split and toasted
  • 2 cups shredded mozzarella cheese (8 ounces)
  1. In a large bowl, stir together egg, bread crumbs, ⅓ cup onion, the salt, oregano, and ¼ teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.
  2. For the sauce, in a 3½ or 4-quart slow cooker, stir together tomato sauce, the remaining ⅓ cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, ¼ teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.
  3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1½ to 2 hours.
  4. Place four meatballs in each bun. Top with some of the sauce and some of the cheese. Makes 8 servings.

Number of Servings: 8; Nutrition Facts (per serving): 724 cal., 28 g Fat, total (11 g sat. fat), 99 mg chol., 84 g carb., 1504 mg sodium, 5 g fiber, 15 g sugar, 36 g pro.

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