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Adding these Lower Foods signature sandwichs to your menu will set you apart from everyone else in town!

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Lower Foods Recipes

Tangy Barbecue Sandwiches

  • 3 cups chopped celery
  • 1 cup chopped onion
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 cup water
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 3 lbs Double L Ranch Shredded Beef or Double L Ranch Shaved Roast Beef 14 to 18 large hamburger buns, split

1. In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender.

2. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.

Yield: 14-18 servings
 

Spicy Roast Beef Sandwiches & Crispy Onions

  • 1 cup thinly sliced onions
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3/4 cup thinly sliced mushrooms
  • 1 garlic clove, minced
  • 3/4 cup beef broth
  • 1 1/2 tablespoons heavy cream
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons Worcestershire sauce, or to taste
  • 1 teaspoon Dijon-style mustard
  • 1 pound Double L Ranch Homestyle roast beef - shave thin
  • 1 long loaf of Italian-style bread, halved horizontally and each half buttered lightly, cut into 4 pieces, and toasted

1. On top of stove in a skillet, sauté the onions in the butter and the oil over moderate heat, stirring occasionally, until they are crisp and golden and transfer them with a slotted spoon to paper towels to drain.

2. In the fat remaining in the skillet cook the mushrooms and the garlic over moderately low heat, stirring occasionally, until the mushrooms begin to turn brown and transfer the mixture to a plate. Add the broth to the skillet and deglaze the skillet, scraping up the brown bits.

3. Add the cream, the ketchup, the Worcestershire sauce, and the mustard and stir in the mushroom mixture and the thin sliced roast beef. Divide the mixture among the bottom bread pieces, sprinkle it with some of the onions, and top the onions with the remaining bread pieces.

Serves 4
 

Pot Roast Sandwich

  • 1 cup mayonnaise
  • 2 tablespoons prepared Horseradish
  • 8 count potato bread buns, split
  • 8 slices chedder cheese
  • 16 slices of tomato
  • 2 pounds of Lowe's Fully Cooked Pot Roast, sliced 1/4" thick and warmed
  • 18 oz grilled red onions
  • 8 count lettuce leaves

1. To make Horseradish Mayonnaise: In bowl, mix ingredients until blended.

3. Grill cut sides of potato buns. Spread 1 tablespoon Horseradish Mayonnaise on each cut side of bun. Top bottom half with 1 slice cheese, 2 slices tomato, 4 ounces Lower's Pot Roast, onions and one leaf of lettuce. Cover with bun top. Cut in half and plate.

Serves 8
 

Grilled Roast Beef

  • 2 pounts of you choice of Lower's Specialty Roast Beef
  • 8 count hoggie rolls, split
  • 1 pound frozen onion rings
  • 8 ounces pasturized processed cheese sauce

1. When purchasing Lower's Fully Cooked Roast Beef from your grocer's deli, have them slice your roast beef into 1/8" slices. Divide your roast beef slices into 5-ounce portions. Refrigerate until ready to use.

2. Toast or grill cut sides of your sandwich rolls. Warm roast beef slices on a hot griddle, using a minimum amount of cooking oil if needed. Turn as needed until roast beef is warmed through.

3. Place sandwich rolls on plate. Place roast beef on roll bottom. Spread 1 ounce of cheese sauce over roast beef. Top with onion rings. Close sandwich and serve immediately.

Serves 8
 

Reuben Quesadilla

  • 14 ounces drained sauerkraut
  • 1/8 cup caraway seeds
  • 2 pounds Lower's Corned Beef, thinly sliced
  • 16 count 10-inch flour tortillas
  • 1 pound 8 ounces shredded Swiss cheese
  • 1 1/2 cups Thousand Island Dressing

1. Mix sauerkraut and caraway seeds. Cover and set aside.

2. On a griddle, heat 4 ounces of Lower's Corned Beef. On the same griddle, place 1 tortilla. Cover with 1 1/2-ounces of cheese.

3. Layer with Lower's Corned beef, 2 ounces sauerkraut mixture and 1 1/2 ounces additional cheese. Top with second tortilla.

4. Grill about 2 minutes on each side until tortillas are lightly browned and cheese is melted. Cut into 4 wedges, and serve. Accompany with 2 to 3 tablespoons dressing in ramekin.

Serves 8