Meatball Sandwiches

Recipe Courtesy of Real Simple 2005

Ingredients

• 4 rolls of any kind
• 1 teaspoon olive oil
• 12 to 20 precooked meatballs (depending on size; 
• found in the freezer or refrigerator case in most grocery stores)
• 1 1/2 cups pasta sauce
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• pickle spears (optional)

Directions

1. Warm the rolls on a rack in a 250° F oven. Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes. 
2. Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan. Serve with the pickles, if desired.

Egg, Bacon and Arugula Open-Faced Sandwiches

Recipe courtesy of Home Cooking the Costco Way

I always have a hard time deciding what to make guests for breakfast. 

 This recipe is easy and oh so good.

12 oz bacon

4 slices La Brea Bakery Whole grain loaf

7 large eggs

1/4 heavy cream

salt and pepper

2 Tbsp unsalted butter

1 large tomato, sliced

12 arugula leaves, stems discarded

Cook bacon in a nonstick skillet over medium heat until crisp.  Transfer to paper towels to drain.  Keep warm, covered.  Pour off fat from the skillet and wipe clean with paper towels.

Lightly toast the bread.

Whisk together eggs and cream, season to taste with salt and pepper.  Heat butter in the skillet over med-low heat.  Add the eggs and cook, stirring slowly, until just cooked through.

Place tomato slices on the toasted bread, followed by arugula and bacon.  Top with the scrambled and a few grindings of pepper.

Makes 4 servings