Crock pot Sunday once again!
Enjoy these wonderful beef & cheddar melts.
1 lb Thinly Sliced Chuck Roast
1 Medium Onion, Thinly Sliced (Optional)
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
Spicy Pickles (Optional)
Marinate the beef & onions in the spice rub for at least four hours or overnight. Place in a slow cooker & cook on low for eight hours. It will fall apart when you are done.
Once the beef is cooked, use some tongs & place the beef in a bowl. Discard the juices. Pull apart with a couple of forks, taste, & season with any additional salt & pepper.
Add one slice of the buttered bread on a preheated skillet on medium heat. Add two slices of the cheddar cheese to the top of the bread, covering the bread, then add as much shredded beef as you want. Top that with the remaining two slices of cheese, then top with the remaining slice of bread, butter side up.
Cook the sandwich for a few minutes, gently lifting to make sure you are getting that golden crust you want in a great grilled cheese sandwich. Once golden, carefully flip over, and cook on the other side. Lower the heat a bit, and if you have a sandwich press, at it to the top of the sandwich. If you do not have a sandwich press, add a heavy pot to the top, or add a bit of pressure with a spatula.
Cook another few minutes, and once that side is golden, remove it and get ready to plate.
Slice the sandwich in half, on a diagonal. Poke a few spicy pickles with a toothpick & stack on top of the sandwich.