MALIBU CHICKEN SANDWICH

FOR 1:
1 breaded chicken breast, 3 oz.
boneless
2 oz. shaved ham (very thin)
1 oz. 1 slice processed sliced Swiss
cheese
1 hamburger bun

FOR 40:
40 breaded chicken breasts, 3 oz.
boneless
5 lbs. shaved ham (very thin)
2 1/2 lbs. process sliced Swiss cheese
40 hamburger buns

Shave ham. Place in pan. Keep warm on grill (not hot). Deep dry boneless chicken breast. Place hot cooked chicken breast on bottom half of hamburger bun. Top chicken with ham then cheese slice. Place in broiler 3 to 5 minutes until cheese starts to melt. Top with bun. Serve immediately or wrap in foil and place in warmer.

TERIYAKI SLOW COOK SANDWICHES

2 - 2 1/2 lbs. boneless beef chuck
steak
1/4 c. soy sauce
1 tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
4 tsp. cornstarch
8 individual French loaves, split
4 tbsp. margarine or butter, melted

TOPPINGS: Such as shredded Chinese cabbage, pineapple rings, sliced green onion, plum sauce or sweet and sour sauce (optional). Trim excess fat from steak; cut into thin, bite size slices. In a 3 1/2 to 4 quart crockery cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on low heat setting for 7 to 9 hours or high heat setting for 3 to 4 hours. Remove meat from juices with a slotted spoon. Pour juices into a measuring cup; skim fat from cooking juices. Measure 1 1/2 cups juices (add water if necessary) and place in a saucepan. Combine cornstarch and 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in cooked meat. Heat through. Meanwhile, brush rolls lightly with margarine or butter. Place on unheated rack of broiler pan. Broil, cut side up, 4" to 5" from heat for 2 or 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. Makes 8 servings.