Category: SANDWICHES & SLIDERS

UPDATED KENTUCKY HOT BROWNS

I usually make my version of  HOT BROWNS from THE BROWN HOTEL recipe from the OFF THE EATEN PATH cook book by Morgan Murphy. BUT, tonight we’re trying DAMARIS PHILLIPS’ version and fell in love with the different assembly method making it a casserole instead of a knife and fork dish. Next time we will be using a new combination of our norm and DAMARIS PHILLIPS’ assembly version. 😀 I also use the sweet & spicy bacon – YUMMY!

KENTUCKY HOT BROWNS – UPDATED ala DAMARIS PHILLIPS
1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons avocado oil
FRESH ground sea salt pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated Parmesan cheese

  • Preheat the oven to 350°.
  • Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper.
  • Place turkey on baking sheet and roast until the thickest part registers 160°, about 45-55 minutes.
  • Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165°.
  • Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Reduce the oven temperature to 250°.
  • Coat the tomatoes with the remaining 2 teaspoons avocado oil and season with salt and pepper.
  • Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
  • While the tomatoes are cooking, start the Mornay sauce.
  • Melt the butter in a medium saucepan over medium heat.
  • Heat the milk in a separate small saucepan over medium heat.
  • When the butter is melted, add the flour and stir continuously so the roux doesn’t scorch, but becomes golden, about 2 minutes.
  • When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don’t form.
  • Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.
  • Add the cheddar and roasted peppers and stir until smooth.
  • Remove from the heat and season with salt and pepper.

 

  • Preheat the broiler.
  • Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans).
  • Cut the turkey into 1/2-inch pieces; discard the skin and bones.
  • Divide the turkey evenly among the pans.
  • Spoon the Mornay sauce over the turkey, then top with the tomatoes.
  • Sprinkle with the Parmesan and bacon and broil until golden and bubbling, about 5 minutes.
  • Serve immediately.

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

BUTTERMILK SLAW
3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced

  • In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne.
  • Whisk together until fully incorporated.
  • Cover and refrigerate.

GARLIC BUTTER
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley

  • Melt the butter in a medium saucepan over medium heat.
  • Add the garlic and cook until fragrant, 5 to 6 minutes.
  • Stir in the parsley, then transfer the mixture to a small bowl and set aside.

CHICKEN SLIDERS
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

  • Heat the canola oil in a deep cast-iron skillet until it reaches 350°.
  • Combine the buttermilk and Sriracha in a medium mixing bowl and mix well.
  • In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper.
  • Place the cornflakes in a third bowl.
  • Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape.
  • Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk.
  • Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded.
  • Set the breaded tenders on baking sheet as you go.
  • In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
  • Brush the slider buns on both sides with garlic butter.
  • Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.

ASSEMBLY

  • Layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender.
  • Top with buttermilk slaw and cover with the bun top.
  • Arrange the finished sliders on a serving platter and serve immediately.

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH
1 bag frozen tater tots, thawed (give or take depending on your waffle maker size)
4 – 6 slices bacon, cooked crisp
4 – 6 slices of cheddar or ½ cup shredded cheddar cheese
2 green onions, thinly sliced or thin red onion slices

  • Preheat waffle iron on high.
  • Place thawed tater tots closely together in an even layer on the waffle iron.
  • Close the lid and press it down tightly.
  • Cook until the tater tot waffle is crisp, about 5 – 10 minutes.
  • Remove the waffle from the waffle iron and allow it to cool on a wire rack.
  • Repeat the process to make a second tater tot waffle.
  • When the second waffle is crisp, top it with half of the cheese, the cooked bacon, and the sliced green onions.
  • Using the bottom plate of the waffle iron, heat the sandwich until the cheese has melted on the bottom waffle.
  • When the cheese has melted, carefully flip the sandwich over and allow the cheese to melt on the other side before removing the sandwich from the iron.
  • Cut it into quarters and serve.

SHARING with FOODIE FRIDAY and FULL PLATE THURSDAY.

BEAN & BACON ROLLS

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of those boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

I love this recipe!  It can be made one of 2 ways, slow cooker or quick and easy. It just depends on whether I’ve just gotten home from Costco with a batch of their rotisserie chicken parts or in the slow cooker when thighs are on sale. Yep, they now sell just leg quarters from yesterday’s rotisserie chickens at a much reduced price.

You can also choose to use bottle dressing or make your own.  I tend to use bottle when I’m using the Costco chicken to make it quick and easy. Using the Costco chicken also gives you the added option of making the recipe cold OR hot.

CHICKEN CAESAR SAMMIES ala Rotisserie OR Slow Cooker

6 chicken thighs, bone in, skin on
Salt and Pepper, to taste
1 cup Caesar dressing
1 cup Parmesan cheese
Kaiser Rolls

  • Season chicken with salt and pepper.
  • Place chicken in slow cooker skin side up.
  • Cook on low 5-6 hours.
  • Remove from slow cooker.
  • Remove skin and bones, shredding the chicken into a bowl.
  • Add dressing and cheese, mixing until well incorporated.
  • Serve on rolls.

CAESAR DRESSING  makes 1 1/2 cups
2 garlic cloves, minced
1 teaspoon anchovy
Juice from one lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
  • Add the mayonnaise, Parmesan cheese, salt and pepper, whisking until well combined.
  • Taste and adjust to taste. Use immediately.

NOTE: Since I’m deathly allergic to mustard I make this recipe without the mustard, split the batch and then add ALL the mustard to my husband’s half. He loves it.

KENTUCKY HOT BROWN

Previously I had made the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I had made a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

THE HOT BROWN serves 4
1/4 cup butter
1/3 cup flour
4 cups heavy cream
10 tablespoons Pecorino Romano cheese, divided**
salt and pepper, to taste
1 pound thinly sliced turkey (I used Costco sliced and it was perfect)
4 Texas toast slices (I used thick Sourdough)
4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley

*Preheat broiler with rack 4 inches from heat.
*Melt butter in a heavy 2 quart saucepan over medium low heat.
*Whisk in the flour until smooth and golden.
*Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
*Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
*Place toast slice in the bottom of a lightly greased casserole dish or make them all at once in a foil lined cookie sheet.
*Top with turkey slices.
*Top with tomatoes.
*Spoon cheese sauce over tomatoes.
*Sprinkle with the remaining cheese.
*Broil 5 minutes or until cheese begins to brown.
*Sprinkle with paprika.
*Top with bacon pieces (Next time I will crumble the bacon over top to make them easier to eat.
*Sprinkle with parsley.
*Enjoy.

**I didn’t realize I was out, but I was, so I substituted extra sharp cheddar and it was lick the plate clean good.

Save

HOMEMADE SLOPPY JOES

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

BREAKFAST BURGERS

I saw this Rachel Ray recipe in a magazine and then adjusted to our likes.  Hubby likes his with mayo, mustard and a dill flavored Havarti cheese I just butter my muffin with a plainer straight Havarti.

BREAKFAST BURGERS
1/3 pound ground beef per person
2 teaspoons  drained chopped green chiles per person
1 teaspoon Worcestershire sauce per person
1 green onion, minced per person
1 clove garlic, minced per person
fresh ground sea salt and black pepper to taste + paprika to taste
1 over medium fried egg, per person
1 slice cheese of choice, per person
1 English muffin, toasted per person
1 tablespoon butter

  • Combine the beef, green chiles, onion, garlic, Worcestershire, salt and pepper until well blended.
  • Form patties.
  • Melt butter in skillet.  Cook patties until browned and evenly cooked through to taste. Top with cheese during last few minutes (fold the cheese to the necessary size) and top each burger.
  • While the burgers are cooking in a separate pan cook the eggs to over medium (whites are cooked through and yolks are runny).
  • While burgers and eggs are cooking toast the English muffins and dress with desired condiments.

BEEF and BEAN BURGERS

I  really wanted to make veggie burgers, but hubby nixed that idea before it left the gate. So, I came up with this recipe and he was half way thru before he even noticed the beans AND he cleaned his plate, so I’ll call it a success.

VEGGIE BURGERS – NOT
BEEF and BEAN BURGERS – makes 6 burgers

1 can seasoned black beans, drained
1 cup Panko
2 pounds ground chuck 
1/4 cup grated onion or minced green onions
1 teaspoon paprika
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
Fresh ground salt and black pepper
4 slices baby Swiss or aged white cheddar cheese
1/2 cup mayonnaise
hot sauce
toasted buns (I served them bunless)
lettuce, pickles and sliced tomato
1 tablespoon avocado oil

  • Whisk together the mayonnaise and hot sauce to taste. Set aside.
  • In a large mixing bowl combine the bread crumbs, paprika, garlic, green onions, Worcestershire, salt and pepper until well blended.
  • Using your hands mix in beans until well incorporated.
  • Set aside for 5 minutes.
  • Preheat 1 avocado oil in skillet over medium high heat.
  • Using your hands divide bean mixture into 6 balls and form 6 patties.
  • Cook the burgers until browned, about 5 minutes on each side.
  • Add a slice of cheese, cooking only until cheese is melted.
  • Serve on toasted buns with mayo hot sauce, lettuce, tomatoes and pickles.

    BEEF & POTATO HAND PIES

    This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

     BEEF & POTATO HAND PIES
    1 tablespoon Avocado oil
    1 small wall walla sweet onion, diced
    2 cloves garlic, minced
    1/2 pound ground beef
    1 tablespoon smoked paprika
    1 medium Yukon gold potato, diced small
    1/2 cup golden raisins
    1 package (2 sheets) Pepperidge Farm puff pastry
    Fresh ground salt and black pepper
    2 tablespoons butter, melted

    • Preheat oven to 400°.
    • Heat oil in a large skillet over medium high heat.  
    • Add onion, cooking until soft.
    • Add garlic, cooking until fragrant.
    • Add beef and cook until browned, breaking up meat into very small pieces.
    • Add potato, paprika and raisins, stirring to blend well. 
    • Season with salt and pepper to taste.
    • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
    • Cut each sheet into 4 squares.
    • Place 1/3 cup of meat mixture into center of each squae.
    • Lightly brush edges with water.
    • Fold over into triangles and seal edges.
    • Sprinkle with more paprika.
    • Transfer to parchment lined baking sheet.
    • Bake 20-25 minutes until puff pastry is golden and puffed.
    • Brush with melted butter during last 5 minutes.
    • Let cool 10 minutes before serving.

    SANDWICH STACKERS

    This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

    SANDWICH STACKERS
    Pillsbury Crescent Rolls or Pizza Dough
    cooked bacon strips
    baby swiss slices
    aged white cheddar slices
    hard salami slices
    pastrami slices
    oven roasted turkey slices
    Apple slices
    Egg Butter wash

    • Using two of the crescent triangles create a rectangle for each sandwich.
    • Layer desired ingredients within the rectangle.
    • Top with two more crescent triangles and seal edges.
    • Bake 12-15 minutes until pastry is golden and cheese is melted.
    • Brush with egg butter wash.
    • Bake another 3-5 minutes
    • Cool 2 minutes before cutting into squares and stacking.