Category: SANDWICHES & SLIDERS

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

SHREDDED BBQ CHICKEN SANDWICHES with COLESLAW & BBQ CHICKEN COBB SALAD

BBQ Chicken COBB SaladCHICKEN RUB

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon white pepper

4 boneless, skinless chicken breasts

In a small bowl combine the paprika, salt, garlic and pepper.

Brush both sides of chicken lightly with oil.

Sprinkle with rub.

Grill chicken over direct heat 10-12 minutes, turning as necessary. Let chicken rests 5 minutes before shredding. Add barbeque sauce and mix well. Toast rolls. Pile chicken onto rolls and top with slaw.

SLAW

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

1/8 teaspoon white pepper

3 cups shredded coleslaw mix

In a large bowl whisk together the mayonnaise, vinegar, sugar salt and pepper.

Toss with cabbage mix.

1/2 cup BBQ sauce

HOMEMADE BBQ SAUCE

1 cup packed brown sugar

1/2 cup apple cider vinegar

1/4 cup molasses

1/4 cup honey

1/4 cup Worcestershire sauce

2 tablespoons dark rum

1 tablespoon liquid smoke

1 teaspoon white pepper

2 teaspoons garlic powder

2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup.
  • Cook uncovered until sugar is dissolved and all ingredient are well blended.
  • Add ketchup and bring to a slow boil, stirring constantly.
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

The next day makes for a wonderful salad.

KENTUCKY HOT BROWNS & CASSEROLE

Kentucky Hot Browns

KENTUCKY HOT BROWNS

4 thick slices french bread (1 per person)

1/2 pound sliced turkey

4 thick slices bacon, cooked crisp and halved

1 cup shredded white cheddar cheese

2 large vine ripe tomatoes, sliced

MORNAY SAUCE

1/2 cup unsalted butter, melted

1/3 cup AP flour

3 1/2 cups whole milk

1/2 cup Parmesan cheese

  • Whisk together the butter and flour until smooth.
  • Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
  • Whisk in Parmesan cheese.
  • Salt and pepper to taste.
  • Toast bread and place on a cookie sheet or in individual baking dishes.
  • Top with turkey slices.
  • Pour Mornay sauce over top.
  • Place tomatoes evenly on top.
  • Sprinkle with cheddar cheese.
  • Broil 3-4 minutes until lightly browned and bubbly.
  • Top with bacon pieces and serve immediately.

This recipe can also be turned into a casserole easily!

KENTUCKY HOT BROWN TART

1 package Pillsbury pie crusts

1 1/2 cups chopped turkey (rotisserie chicken works well too)

2 cups shredded white cheddar cheese

6 slices bacon, cooked crisp and crumbled

1 1/2 cups half and half

4 large eggs

salt and pepper to taste

2 large vine ripe tomatoes, sliced thin

1/2 cup shredded Parmesan cheese

  • Preheat oven to 425 degrees.
  • Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
  • Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
  • Line pie crust with tin foil and weigh down with beans.
  • Bake 12 minutes.
  • Remove weights and tin foil.
  • Bake 8 more minutes.
  • Cool completely, about 15 minutes.
  • Reduce oven temperature to 350 degrees.
  • Layer shell with turkey, cheddar cheese and crumbled bacon.
  • Whisk together the half and half, eggs, salt and pepper.
  • Pour over turkey, cheese and bacon.
  • Bake 30-40 minutes or until center is set.
  • Arrange tomato slices on top of tart.
  • Sprinkle with Parmesan cheese.
  • Bake 10-15 minutes until cheese is melted.
  • Cool 15 minutes on a wire rack before serving.

FRENCH ONION GRILLED CHEESE

FRENCH ONION GRILLED CHEESE
1 tablespoon each safflower oil and butter, for frying

2 slices of french baguette or french bread
1 tablespoon softened butter
enough shredded
gruyere cheese to generously cover both slices of bread

½ cup wine-braised onions (see recipe below)
salt and pepper to taste

  • Heat oil in frying pan over medium low heat. Add butter and allow to melt.
  • Spread each slice of French bread with softened butter. 
  • Add half the shredded cheese to one slice of bread
  • Pile braised onions on top
  • Sprinkle with the salt and pepper, then add the rest of the cheese. 
  • Top with the other slice of bread, and gently press together.
  • Place the sandwich in the hot pan and cook until bread is toasted brown and cheese has started to melt. 
  • Carefully flip the sandwich over in the pan and cook until the other side is toasted brown and cheese has completely melted.
  • Remove the grilled sandwich from the pan and serve.

WINE BRAISED ONIONS
1 clove garlic per
2 onions
 (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
butter
beef stock

  • Cut the onions in half lengthwise, then slice thinly again lengthwise.
  • For every 1 large onion, heat about 1 teaspoon safflower oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add minced garlic. 
  • Allow the garlic to soften (but not color), then add the onions. 
  • Stir to coat the garlic and onions in oil+butter.
  • Turn down the heat to medium low (so onions don’t burn). Continue to cook the onions until they are soft and deep golden brown, 30-40 minutes (depending on how many onions you cook).
  • Add about 1/8 cup wine of choice and 1/8 cup beef stock, and allow to cook down with the onions, another 5-7 minutes. 
  • Remove from heat and set aside enough onions for grilled cheese sandwich.

BEAN & BACON ROLLS – perfect for camping or BRUNCH

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of these 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. 
SUBMITTED TO TEMPT MY TUMMY TUESDAY.

    CROQUE PASTRAMI

    In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.
    I’ve made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

    CROQUE PASTRAMI
    per person
    2 slices bread
    2 large slices pastrami
    1 slice Havarti
    2 thin slices red onion
    1 1/2 tablespoons of French Island
    1 fried egg, basted

    • Make a basted egg.
    • Saute the onions until slightly caramelized.
    • Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
    • Spread the French Island evenly on top.
    • Layer onions in the dressing and top with the fried egg.
    • Gently break the yolk.
    • Top with remaining piece of bread and grill until toasted.

    **1/2 1000 Island 1/2 French Remoulade

    BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

    I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
    This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
    Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
    BLT Chicken Sandwiches with Rosemary Mayo
    Adapted from Bon Appetit

    Printable Recipe 
    Ingredients:
    2 boneless, skinless chicken breasts
    olive oil
    garlic salt and pepper
    6 slices bacon, cooked crisp
    1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
    lettuce
    melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
    2 hoagie buns or sandwiches rolls of your choice
    For the mayo:
    1/4 cup mayonnaise
    1-2 teaspoons freshly minced rosemary leaves
    1 Tablespoon lemon juice

    Directions:
    Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

    Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

    Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!

    SLOW COOKED BUFFALO CHICKEN WRAPS

    You want quick and easy?  You got it!
    You want something super, duper tasty!  This is it!
    This may be my new favorite meal.  It took very little effort and it was SO good!  I’ve actually made this several times and it seems to get better and better. 
    My favorite is Frank’s buffalo wing sauce.  It’s a good flavor and it works perfect in this. 
    I spooned a bit of light ranch over mine because I am a condiment junkie.  Hubs thought his was fine as it was.  Blue cheese would be good too.
    Buffalo Chicken Wraps Recipe

    2 pounds boneless skinless chicken breasts
    1/2 teaspoon salt
    3/4 cup Franks Buffalo Wing Sauce
    3/4 cup ranch dressing, light
    10 – 100 calorie whole wheat tortillas
    Lettuce

    • Place chicken and salt in the crock pot.  
    • Cover and cook for 6 – 7 hours on low.  
    • Remove chicken and empty crock pot of water. 
    • Shred the chicken and add back to the slow cooker.  
    • Mix ranch and buffalo wing sauce in a small bowl.  
    • Add the sauce to the chicken and stir.  
    • Serve on tortillas with lettuce.

    Total calories = 2755 calories
    10 servings = 276 calories per wrap

    **I didn’t measure how much meat went on the tortillas but I THINK that we got 10 wraps out of this.

    BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

    BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
    1-1 1/2 pounds ground chicken
    3/4-1 cup Frank’s original Buffalo Wing Sauce
    3/4-1 cup homemade ranch dressing
    1 carrot, FINELY diced
    2 celery stalks, FINELY diced
    1 SMALL Vidalia onion FINELY diced
    1/4 cup of brown sugar
    Hawaiian or Egg Buns
    Bleu cheese crumbles, optional

    • In a large skillet melt 1 tablespoon avocado oil.
    • Add carrots, celery and onion, sauteing 3-5 minutes.
    • Add chicken, cooking until browned and veggies are softened.
    • Add in wing sauce and ranch dressing stirring to blend flavors.
    • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
    • Serve on a bun with crumbles if desired.
    • Add extra ranch as needed.

    NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

    ORIGINALLY POSTED JULY 31, 2011, updated for content and photo

     

    Fire Day Friday; Grilled Shrimp Po’ Boy

    Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

    Grilled Shrimp Po’ Boy
    Created by Jenn’s Food Journey
    Printable Recipe 
    Ingredients:
    36-48 large frozen shrimp, thawed and tails removed
    1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
    salt and pepper
    shredded lettuce or cabbage (I used coleslaw mix)
    cherry tomatoes, quartered (I used about 1/2 cup)
    hoagie buns or French sandwich rolls or even hot dog buns
    fiery remoulade – recipe to follow
    metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

    Directions:
    In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

    Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

    To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

    Fiery Remoulade
    Created by Jenn’s Food Journey
    Ingredients:
    1/4 cup mayonnaise
    1 Tablespoon chili paste
    1 teaspoon Sriracha
    1 teaspoon lemon juice 

    Directions:
    Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!

     

    PASTRAMI BURGERS

    These couldn’t have been much simpler and were super tasty!

    PASTRAMI BURGERS
    1/2 pound ground beef per person
    1 slice BOAR’S HEAD pastrami per person
    1 green onion, minced per person
    1 clove garlic, minced per person
    1 slice provolone cheese per person
    1/3 cup bread crumbs per 4 burgers
    1 JUMBO egg per 4 burgers
    salt and pepper to taste

    • Mix all ingredients together except cheese.
    • Form burgers by hand.
    • Chill 2 hours.
    • Pan fry or grill.
    • Top with provolone cheese and serve.

    Pizza Roll Up Burritos

    So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

    These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
    I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
    They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

    I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
    We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
    Pizza Roll Up Burritos

    Adapted from Penny-Pinching Provisions


    2 pounds ground turkey, 93%
    1/2 large onion, chopped
    1 red pepper, chopped
    2 ounces pepperoni (about 50 slices), cut in half
    1 (15 ounce) can pizza sauce
    1 teaspoon dried oregano
    10 slices mozzerella string cheese
    10 – 100 calorie whole wheat tortillas


    Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 


    Total calories = 3743 calories
    10 servings = 374 calories per burrito


    1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner