1 to 1 technology

I recently started working in the library at a high school as the person in charge of MacBook Air daily check outs for students.  This is the first time our school district has implemented a 1 to 1 program with MacBooks, so we are sort of making things up as we go along...see the picture above!  This is what I came back to after being out of town for a funeral.  Fortunately we came up with a better idea!

 

Baked Corn Beef and Cabbage Sliders

Ingredients for the sauce for the Baked Corn Beef and Cabbage Sliders (brown sugar not pictured).

So I have made Funeral Sandwiches before...but I thought I would try something a little different this time seeing as I have a bunch of leftover Corn Beef and Cabbage and we have a pot luck tonight at home group!  I even had the Kings Hawaiian Bread already! ( I picked up 2 huge packs from Sam's Club for our family dinner the other day and no one even opened them because they were eating Corn Beef and Cabbage).

The sauce ingredients are :
1 1/2 sticks of butter, melted
3 tablespoons Brown Sugar
3 tablespoons Worsetsire Sauce
2 tablespoons Horseradish sauce
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
3 tablespoons Chopped Onions
1 tablespoon Steak Dust*
1 to 2 squirts Dijon mustard
1 to 2 tablespoons poppy seeds

Ingredients for the rest of the recipe:
1 pack (from Sam's Club) of Kings Hawaaina Rolls
1 whole red onion diced finely
about 2 cups diced cooked Corn Beef
about 2 cups diced cooked cabbage
10 slices Provolone cheese
1 1/2 cups shredded Cheddar Cheese

Mix all sauce ingredients in a large bowl with a wisk and set aside.  Cut Hawaiian Rolls in Half, layer Corn Beef and Cabbage, onions, and cheeses and then top with the Hawaiin Rolls.  Now pour the sauce all over the top and spread with a basting brush.  Cover tightly and let marinate in the fridge for 4-12 hours or overnight.  Sprinkle with poppy seeds if desired.  Bake in a 350 degree oven for about 15 minutes to 30 minutes.  I put poppy seeds on one half of the sandwiches. 

 * Steak Dust is the most amazing seasoning...I use it on so much!  I first discovered this a few years ago when it was on clearance at the end of the summer at Sam's Club.  Now I can only find it online.  One large container costs about $35 on Amazon!  When you buy a 6 pack at Sam's club it is much cheaper!  It worked out to be just over $10 per container when I bought the 6 pack from Sam's. 

This was the leftover Corn Beef and Cabbage I had from our family dinner. 

I made 6 Corn Beefs for our family dinner.  I looked all over town...and everyone that had Corn Beef at a cheaper price ($3.99 or less) was completely sold out.  I finally found it at a local Super Target...and it was only $2.99 a pound!  So I bought all 6 that they had left. 

I cut the whole thing like a big sandwich...ignore the fact that I cannot cut straight!

I cut the whole thing at the same time to sort of make one big sandwich.  As you can see from the second picture I am not that great at cutting a straight line, lol

Using my mandolin I finely diced a red onion and spread it all over the bottom layer of the bread.

I love my mandolin and use it whenever I can (or I remember, lol) to save myself time in the kitchen.  The diced onions literally took like 10 seconds to do and were perfect!  There were no tears either!  I used the small dice setting.  I think that diced red onions will add a nice kick as well as a crunch.  I am a big fan of onions any way you slice...or dice 'em!

Next came the diced up Corn Beef and Cabbage (I put a lot more cut up cabbage than what is pictured)

I diced up some of the leftover Corn Beef and cabbage and spread it liberally on top of the onions.  I tried to cover as much of the bread as I could and also make the layer even so that each sandwich would have both Corn Beef and Cabbage.

Next I layered Provolone Cheese slices and shredded cheese (again, I put more than what is pictured.)

10 slices of Provolone Cheese covered the Corn Beef and Cabbage...then I covered that with a layer of Shredded Cheddar Cheese and then topped it all with the top "bun" (the top layer of the Kings Hawaiian bread that I cut earlier).

Pour the sauce all over the assembled sandwiches.  I used a basting brush to spread well over the whole top layer.

Press down on the lid to get everything all well mixed and marinated.

I only left the sandwiches marinate for about 4 hours before I cooked them,  It is good if you marinate them over night, but I did not have everything for the marinade the night before so I had to wait until after I made a run to the store.

Fresh from the oven.  WHOA, these turned out AMAZING! 

I cooked these for 15 minutes uncovered and then 15 minutes covered.  I also cut them before I served them to make them easier to eat.  These are sure to become a St. Patrick's Day favorite around here!