The kids are going back to school, but summer isn’t over yet, so enjoy some delicious sandwiches for supper.

Here it is August, and for those with children, it’s back-to-school time.

It’s hard to believe summer is nearing its end, but the days are getting shorter. The thing is, this is Texas so it’s still hot, but life has to go on, kids need feeding after school, and there’s no better in-between meal than a good sandwich. A sandwich can fill an empty stomach and provide fuel for little growing brains, and for tired grown up brains as well.

So, in this time between the fun of summer and crisp air of fall, let a sandwich fill the gap. We have a few we’re offering up this month, including a bacon-wrapped bratwurst served on a bun with sautéed onions and sauerkraut topping it. There’s also a steak and guacamole sandwich; a Southwest Meatball sandwich that’s a little bit Italian and a little bit Tex-Mex. We also present a Southwest Calzone that’s easy when using a ready-made pizza crust.

For dessert, try our tropical island cake, that tastes delicious.

Brats & Kraut

1 package bratwurst

Bacon

1 can sauerkraut

1 small onion, sliced

Spicy mustard

Whole wheat buns

Take a piece of bacon and wrap around each bratwurst link. Cook on grill over medium heat until bacon and sausage is done. While the meat is cooking saute the onion, when the onion is tender drain sauerkraut and add to the onion, heat until warmed through.

Place on bun, top with desired mustard and then top with onion and kraut mixture.

Roast & Mac’n Cheese Sandwich

2 pound beef roast (any kind will do)

1 medium onion, sliced

3 cloves garlic, minced

2 teaspoon Kosher salt

1 teaspoon black pepper

2 tablespoons olive oil

1/2 cup apple cider vinegar

1/2 cup water

2 bay leaves

Brown gravy mix

1 cup water

Sprinkle roast liberally with Kosher salt and black pepper. Heat olive oil in Dutch oven or a large pot with lid, brown the roast on all sides in the oil, then reduce heat to low adding apple cider vinegar and water, sliced onion, garlic and bay leaves. Simmer roast for about 3 hours, or until it’s fork tender. Remove roast and onions from pot. Shred the roast with a pair of forks. Discard the bay leaves. Add the gravy mix to the drippings in the pot along with the cup of water. Bring to a boil and stir until thickened.

Easy Mac’n Cheese

1 pound elbow macaroni

1 cup heavy whipping cream

2 cups shredded Cheddar cheese

4 tablespoons butter, melted

1 cup shredded Parmesan cheese

Salt and pepper

Prepare macaroni according to package directions, drain after cooking. While noodles are cooking, mix the melted butter, Cheddar cheese and whipping cream in medium saucepot over low heat. Stir constantly until all the cheese is melted and resembles a heavy soup. Return noodles to pot and mix with melted cheese mixture, add in Parmesan cheese and stir until completely melted. Add salt and pepper to taste.

To make the sandwich, place some roast on a bun or slice of bread, top with onions, spoon some on some gravy, plop on some warm macaroni and cheese, top with other slice of bread and then watch the smiles on their faces as they bite into this delicious sandwich.

Steak and Guacamole Sandwich

1 pound sirloin steak, cut into thin strips

1 Anaheim pepper, cut into thin strips

1 medium onion, thinly sliced

2 tablespoons olive oil

Kosher salt to taste

Ground black pepper to taste

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Bacon

Guacamole

Adobo-mayo

Cook pepper and onions in olive oil over medium heat, when they start to become tender add in steak slices and spices and cook until steak slices are cooked through and remove from heat. For the adobo-mayonnaise mix together a 1/2 cup mayonnaise, two tablespoons of adobo pepper sauce, and juice of one lime. Mix thoroughly and use as a sandwich spread.

To make the sandwich, top coat two pieces of bread with adobo-mayo, place meat, onions and pepper on a slice of bread, top with a slice or two of bacon and some Cheddar cheese and a good scoop of your favorite guacamole. If desired, place a couple teaspoons of butter in a hot skillet and toast the sandwich on both sides.

Southwest Meatball 

Sandwich

1 pound sweet Italian sausage

1 pound ground beef

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno, seeds removed and finely chopped

1/2 cup bread crumbs

Salt and pepper to taste

2 cups marinara sauce

1/2 cup salsa

Cheddar cheese, shredded

Mix all ingredients together except for the marinara and salsa. Shape meat mixture into balls about 1 to 1 1/2 inches in diameter. Place on greased baking sheet and bake in 350-degree oven for about 30 minutes or until browned throughout.

After meatballs have cooked, combine the marinara sauce and salsa and heat in a small saucepan. Place meatballs on whole-wheat bun and spoon sauce mixture over the meat balls. Top with shredded cheddar cheese.

 Southwest Calzone

1 pound ground beef

1 can Rotel Tomato

1 15-ounce can whole kernel corn, drained

1 15-ounce can black beans, rinsed and drained

1 medium sized onion, chopped

3 cloves garlic, minced

Slices provolone cheese

1 cup shredded cheddar cheese

Roll pizza dough

Sauté onion with garlic in a tablespoon of olive oil, remove from heat and set aside. Brown ground meat in a large skillet, when meat is fully browned, add in the onion and garlic, the Rotel, the corn and black beans.  Stir over medium heat until heated through.

Spread a little cornmeal on a large baking sheet. Roll out the pizza dough to a 12-inch by 15-inch rectangle. Cover half of rectangle with provolone cheese slices, leaving about a 1-inch border around the edge. Spoon meat over the cheese, the sprinkle the cheddar cheese over the top of the meat mixture. Fold dough over and pinch edges together. Sprinkle top of crust with a little corn meal.

Bake in 400 degree oven about 12 to 15 minutes or until crust is a golden brown. Cut into slices and serve hot. Tastes great dipped in ranch dressing or warm marinara sauce.

Tropical Island Cake

1 white cake mix

1 can sweetened condensed milk

1 cup Pina Colada mix (non alcoholic)

1 cup heavy whipping cream

1/4 cup sugar

1 cup shredded coconut

1 15-ounce can crushed pineapple

Mix cake mix according to package directions. Grease bottom and sides of baking dish. Drain pineapple and place in bottom of baking dish. Pour cake mixture over top of pineapple and bake according to package directions. After cake has been removed from oven and allowed to cool, using the end of a wooden spoon poke a lot of holes in the top of the cake. Mix the Pina Colada mix and the sweetened condensed milk and pour over the cake.

Using a mixer at high speed beat whipping cream, when soft peaks begin to form add in sugar and continue beating until stiff peaks form. Spread over the top of the cake, then sprinkle with the coconut. Keep cake refrigerated. This cake is a cool and delicious way to end the summer.