Jamaica Sliders

1 lb ground chuck
1 package Hawaiian sweet rolls
1/2 sweet onion, diced
6 slices cheese
pickle slices
salt and pepper

Flatten ground chuck into 3-4 large patties, as thin as possible. Cook in a large frying pan with onion until well done. Slice package of rolls in half to make one large sandwich. On bottom section of rolls, cover with pickle slices, then cheese slices. Add cooked beef patties and onions. Put the top back on the rolls. Serve as one large sandwich, cutting off smaller sliders when serving.

Jamaica's Chicken French Dip Sandwiches

A quick, easy, and healthier alternative to traditional French dip sandwiches, these are on the menu at our house at least once a month. We typically pair with a chopped salad. Roast beef can easily be substituted for chicken and beef broth for chicken broth.

1 loaf French bread
8 slices of chicken deli meat (sliced medium)
4 thin slices of extra sharp cheddar cheese
1 t olive oil
1 can low sodium chicken broth
1/2 onion, diced
salt & pepper

Preheat oven to 350 degrees. Slice baguette length-wise, then into four equal sandwich pieces. Lay all pieces open face on a ungreased baking sheet. On each piece, layer a slice of chicken and half a slice of cheese. Put in oven and bake until cheese starts to turn brown on the edges.

In a small saucepan over low heat, mix the olive oil, onion, and a little salt and pepper. After a couple minutes, once the onion has started to turn clear and aromatic, pour in the chicken broth. Simmer over low heat until hot. Pour into small containers for dipping.

Jamaica's Chicken & Gravy

4 boneless skinless chicken breasts
2 packages dry ranch dressing mix
3 cans cream of chicken soup

Mix all ingredients in the crock pot. Cook on low 6-8 hours. Shred chicken with a fork. Serve with the gravy over mashed potatoes.