Slow cookers are good for more than just soup and roasts. You can use your cookers to make some great sandwiches, too. From Meatless Sloppy Joes to Meatball Subs, check out these recipes.  For those who prefer a meatless sandwich, me included, try these Meatless Sloppy Joes for a good sandwich.  Served on whole-grain rolls, this is a tasty, healthy recipe.  This BBQ recipe uses a chuck roast to make delicious BBQ.  The Meatball Subs are made with chicken.

MEATLESS SLOPPY JOES 
2 cups thinly sliced onions
2 cups chopped green bell peppers
1 can kidney beans, drained and mashed
1 can (8-oz) tomato sauce
2 garlic cloves, minced
2 tbsp ketchup 
1 tablespoon prepared mustard
1 tsp chili powder
cider vinegar, optional
4 whole-grain sandwich rolls, split

Combine the onions, bell peppers, beans, tomato sauce, garlic, ketchup, mustard, and chili powder in a crockpot or slow cooker.  Stir in the cider vinegar, if using.  Place lid on cooker and cook approximately 5 hours on low setting. 

Serve on the sandwich rolls with your favorite condiments such as lettuce leaves, sliced tomatoes, thin avocado slices, etc.

EASY BARBECUED BEEF 
3 lbs boneless chuck roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
1 tsp liquid smoke flavoring
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
Seeded sandwich buns

Place the roast in a crockpot or slow cooker.  In a large mixing bowl combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic.  Pour the sauce mixture over the roast.  Place the lid on the cooker and cook on low for 8 to 10 hours or 1/2 that time on high.


Remove the roast from the cooker and using a fork, shred the meat for sandwiches.  Return the meat to the cooker and stir to coat the meat evenly with the sauce.  Spoon onto the sandwich buns and top meat with additional sauce, if desired.

Yield: 12 sandwiches

CHICKEN MEATBALL SUBS 
1/4 cup chopped yellow onion
1 can (15-oz) diced tomatoes, drained; juice saved
1 can (8-oz) tomato sauce
2 tbsp tomato paste
1 tsp dried Italian seasoning
1 lb ground chicken (read label; no ground skin)
1/2 cup whole-grain bread crumbs (approx 1 slice, crumbled)
1 egg white lightly beaten
3 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1/4 tsp salt
couple dashes of black pepper
4 small hard sub rolls
2 tbsp grated Parmesan cheese

Combine the onion, tomatoes, 1/2 cup of the tomato juice, tomato sauce, tomato paste, and Italian seasoning in the slow cooker or crockpot.  Cover and cook on low setting for approximately 4 hours until the onion is soft.

During the last 30 minutes of the above cooking time, prepare the meatballs by combining the chicken, bread crumbs, egg white, parsley, garlic, salt and pepper together in a medium bowl.  Wet hands and form the mixture into 12 to 16 equal-sized meatballs.  Spray a medium skillet with nonstick cooking spray and heat over medium heat.  When skillet is hot, add the meatballs and cook approximately 10 minutes until browned all over and cooked thoroughly.

To make sandwiches: Place 3 to 4 meatballs on the bottom of each sub roll.  Evenly divide the sauce over each of the 4 sandwiches.  Sprinkle the cheese over the sauce, top with other part of the roll and serve.