Tag Archives: sandwich

Slow Cooker Chicken Bahn Mi

Basically, I’m in love with any sort of meal that involves meat between two slices of crusty bread, aka the glorious “sandwich”!  This version is known as a Bahn Mi and is of Vietnamese roots…Now, I do not claim this to be truly authentic, like from those great Viet markets along the gulf coast of Texas.  I do, however, claim that this juicy pull-apart sweet heat sandwich WILL knock your socks off and be a keeper when at a loss for a dinner idea!

*Feel free to tweak the ‘spicy mayo’ to your liking.  I like mine pretty spicy, so I typically add more Sriracha to kick it up!

**I use my mandolin to cut the veggies for the pickled slaw; be careful as these are SHARP!  You can also cut with a knife or in round slices.

***Feel free to use pork or even shrimp (Just don’t put the shrimp in the slow-cooker please ;).  Also, you can make this into a rice bowl, a salad, tacos or even lettuce wraps!

The Starting Lineup

  • 1 pckg chicken breasts (about 2 pounds)
  • 1/3 cup chicken broth (or water)
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup Brown sugar
  • 1/4 tsp each garlic powder, cayenne, smoked paprika, red pepper flake

Pickled Slaw

  • 2 carrots, peeled and cut into matchsticks
  • 1 cucumber, peeled and cut into matchsticks
  • 1 jalapeno thinly sliced
  • 2 Tbsp rice vinegar
  • 1/2 cup water
  • Pinch of both salt and sugar

Spicy Mayo

  • 3 Tbsp mayonnaise
  • 1 Tbsp sweet chili sauce
  • 1 Tbsp sriracha
  • pinch of salt and pepper
  • squeeze of lime juice

Garnish

  • Lime wedges
  • Fresh cilantro
  • Crusty French rolls

BahnMi1

Slow Cooker:  Spray the slow cooker with non-stick spray and place in the chicken.  Next whisk together all of the remaining ingredients and pour over the chicken.  Cover and cook on low for 7-8 hours or high for 4 hours.  *When finished, shred with two forks and keep in the pans juices.

In a small pan, bring the 2 Tbsp rice vinegar, 1/2 cup water and a pinch each of salt and sugar to a boil.  Place the thinly sliced carrots, cucumber and jalapenos into a bowl and pour the hot vinegar/water over top.  Cover and allow to “pickle” for at least 30 minutes.  *This can be made ahead of time and kept in the refrigerator overnight as well.

BahnMi2

Spicy Mayo:  Combine all the ingredients in a small bowl and whisk together.  Feel free to tweak the ingredient amount to your liking.

To assemble:  Slice each crusty roll in half lengthwise (I like to give it a light toasting), then slather on a good amount of your spicy mayo on each side.

Lay down some of the sweet-heat, shredded chicken and top with the pickled vegetables.  Finally, garnish with the chopped, fresh cilantro, a squeeze of lime and the top of the toasted roll!  Enjoy!

BahnMi3

Albuquerque Turkey Melt

Now I must admit that I purposely buy the best in-house roasted turkey from our local deli just so I can eat these all year long.  However, this sandwich is best when it’s used as a fun way to use up that glorious left-over turkey!

Growing up we had the usual turkey day leftovers:  your basic plate, your basic turkey sandwich, turkey ala king, turkey soup…now they’re all quite delicious, I’ve just been there too many times for too many years and was ready for a flavorful change!  ..and here it is!

The Starting Lineup

  • Fresh carved turkey, homemade or deli
  • Texas toast bread
  • Swiss cheese, slices
  • Roma tomatoes, sliced
  • Avocados, sliced
  • Red onion, thinly sliced
  • 1 can Hatch green chiles, hot
  • Mayonnaise
  • Parmesan cheese, fresh grated
  • 4 eggs, beaten
  • 4 Tbsp butter

Begin by preheating your oven to 350 degrees.  Grate the parmesan cheese and lay the cheese out on a baking sheet.  Beat the 4 eggs in a shallow dish. albqturk4.JPG

To assemble the sandwich, smear a good amount of mayonnaise on the 1 side of each piece of bread.  Next place on a slice of Swiss cheese, followed by the turkey, tomatoes, avocado slices, red onion and green chilies.  *You can also add another slice of cheese on the opposite side of the bread if you like it real ooey-gooey cheesy!

Next, heat the butter in a pan over medium heat.  Carefully dip the prepared sandwich into the egg mixture and place onto the grated parmesan cheese. Coat both sides of the dipped sandwich with the cheese.  Again, carefully, transfer the dipped and coated sandwich onto the heated pan and cook both sides till slightly browned.  Place each browned sandwich BACK onto the baking sheet and transfer these to the preheated oven.  *The oven will cook the dipped sandwich completely through and melt that cheese perfectly!

Bake the sandwiches for about 10 minutes.  Allow to rest for 2-3 minutes, cut on the bias and serve.  Enjoy!!!

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Sweet Tea Brined Fried Chicken Sliders w/ a Tabasco Honey Glaze

Since the weather has cooled, it was only natural that I wanted some stick-to-your-ribs kinda meal AND I don’t mind having the warm stove or oven on.  Yay!  

So when the thought of cooking an amped-up fried chicken sandwich crossed my mind, I was sooo in my happy place.  Regarding the sauce, I like things spicy (duh) and my hubby likes things sweet (duh once again), so the simple pairing of the vinegary Tabasco with the subtly sweet honey was just the right concoction!  The hot sauce thins out the honey for a perfect drizzle!  Just to die for on fried chicken…or should I say like todays teen, “it’s everything!”

That was now settled, so I grabbed my apron, cranked up 95.9 The Ranch on the kitchen radio and started frying up some goodness!

The Starting Lineup

  • 6 chicken thighs, boneless, skinless
  • 1 cup sweet tea, I love Red Diamond brand
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tsp black pepper
  • 1 Tbsp kosher salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Bread & butter pickles (dill just isn’t right here)
  • Mayonnaise, I love Dukes brand
  • Slider potato rolls
  • 1/2 cup honey
  • Tabasco Pepper Sauce, few to several dashes 
  • Canola or peanut oil, for frying 

Earlier in the day, add the chicken thighs to a ziplock bag and pour in the buttermilk and sweet tea.  Zip up and give a shake to evenly distribute the brine.  Store in a shallow dish (to avoid spillage) and place in the refrigerator for 2-6 hours (overnight is fine too). 

Once you’re ready to fry these up, bring about 2″ of oil up to med-high heat. (350-375 degrees) in a heavy bottomed skillet or dutch oven.

Next, in a shallow dish, whisk together the flour with the spices and remove the chicken from the refridgerator. *Here, as I often do, is place the chicken thighs between two sheets of plastic wrap and pound out a bit thinner.  Helps to tenderize it even more AND it looks kind of cool hanging over the bun.  Bigger is always better ;). 

Now we’re ready to fry!  Using tongs, grab one of the chicken thighs and shake off excess brine, then dredge completely with the seasoned flour.  Transfer to the hot oil and allow to cook for 6-8 minutes, then turn over and fry for another 6-8 minutes (till golden brown and cooked through).  Remove to wire racked baking sheet (or paper towels) to rest while you finish the remaining thighs.  *Only fry 2-3 at a time so that the oil temperature doesn’t drop…THAT makes for greasy chicken! 

Now that the chicken is cooked, whisk together the honey and Tabasco sauce to taste.  You also can slightly toast the cut side of the sliders on a hot skillet if desired (not toaster oven).  

Assembly time!!  Spread a thin (or thick) layer of mayonnaise on each side of your soft slider rolls.  Then add the fried chicken, followed by a few bread & butter pickles and finally drizzle the honey-Tabasco right over top!  Dig in and enjoy!! 

Shredded Buffalo Chicken (Crockpot)

Just about everyone I know enjoys eating a plate of buffalo wings every now & again.  For me, the hotter the better really…but unfortunately, I’m usually still a bit hungry after.  Here you get that exact same great flavor, but in a fat and tasty sandwich form!  It’s filling for your entire family, kiddos included!!

Now if you’re eating on the lighter side these days or are perhaps gluten-free, you can simply stuff the buffalo chicken into some crunchy celery sticks alongside your favorite dipping sauce!  

Seriously, there is A LOT that can be done with this fantastic chicken filling!  Quesadillas, tacos, made into a dip with cream cheese, on grilled cheese, stuffed into an avocado…the options are almost endless!

The Starting Lineup

  • 4 boneless, skinless Chicken breasts
  • 12oz bottle Franks Red Hot (original)
  • 2 Tbsp butter
  • Cayenne pepper, to taste*
  • Ground black pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Pinch of salt

*to taste: I used about 1/2 tsp of each

To Make Sandwiches (optional)

  • Large kaiser rolls or slider buns
  • Blue cheese crumbles 
  • Ranch dressing
  • Thick cut dill pickles
  • Red onion slices

Keeping light (optional)

  • Celery sticks
  • Ranch/blue cheese dressing for dipping  

Simple.  Simple.  Simple.  Spray your crockpot with a bit of nonstick spray and place the chicken breast in the bottom.  Sprinkle the 5 seasonings over the chicken (cayenne & black pepper, garlic & onion powder, pinch of salt). 

 Next pour in 3/4th of the bottle of Franks Red Hot Original sauce, cover, and set to low for 8 hours or high for about 5 hours.

Times up!!!  Add the butter to the now cooked chicken and using two forks, shred away!  Next, add in the remaining 1/4 cup of wing sauce and toss to coat.  Done!  Easy right?? 

     Now if you’re making these into sandwiches, here’s how we like them!  I toast the buns first and place a heaping portion of the shredded buffalo chicken on top (depending, I’ll lather on a bit of ranch dressing onto the inside of each toasted bun before adding the chicken).  Then I top with a bit of the blue cheese crumbles and a few slices of thick cut dill pickles and red onion!  Delish!! 

 Lighter fare??  Clean and cut up some celery and simply stuff full of the shredded buffalo chicken.  Serve alongside either ranch or blue cheese dressing for dipping!  *The blue cheese fanatic that I am, I also like to add the crumbles to the top of these

 

Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
*This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

The Starting Lineup

Bourbon Bacon Jam

  • 1 pckg (12-16oz) bacon, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, diced, plus 1 tbsp sauce
  • 1/4 dark brown sugar
  • 1/4 apple cider vinegar
  • 4oz Bourbon (2 shots, optional)
  • 2 tsp smoked paprika
  • 1/2 tsp Cumin
  • Pinch of kosher salt & ground pepper

Meatloaf

  • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
  • 1 green bell pepper, chopped
  • 1 small white onion, diced
  • 1 chipotle in adobo, diced
  • 1/2-1 whole jalapeño, seeded & finely diced
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup milk….*soak the above Panko^^ in the milk
  • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
  • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

Garnish

  • Hearty/crusty white bread slices
  • Mayonaisse
  • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
  • Havarti cheese slices (or another great melty cheese)  

As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

   

In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


 
 So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

*Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

   Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

 Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

   
Cut on the bias and serve warm, enjoy!  

Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

Chicken & Bacon Cheddar Waffle’wiches

This is a masterpiece. I am not kidding. By now I imagine that most of the country has heard of the delicious meal called “Chicken & Waffles”…Well let me introduce you to its hand-held counterpart, the Chicken Waffle’wich! You get the same flavors, but no fork and knife needed! Plus who could argue that a savory bacon & cheddar buttermilk waffle doesn’t enhance this delight!  

Disclaimer: this recipe made 6 large sandwiches and 3 of us ate every morsel of them in one quick sitting.

The Starting Lineup

Waffle Batter 

 

  • 2 cups flour
  • 1/4 cup light brown sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • Pinch of black pepper & salt
  • 3 eggs, beaten, room temperature
  • 5 Tbsp unsalted butter, melted and cooled
  • 2 cups buttermilk
  • 1 cup cheddar cheese, shredded
  • 6-8 strips bacon, cooked & crumbled, *leave bacon grease in pan

Fried Chicken Cutlets 
 

  • 6 thin sliced chicken breasts
  • 2 cups flour
  • 2 cups buttermilk (chicken should be marinated in this for at least 1 hour)
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt 
  • 1 tsp pepper
  • Oil (canola, peanut) for frying

Garnish

  • Maple Mayo (equal parts real maple syrup and mayonnaise)
  • Red Hot Mayo (equal parts Franks Red Hot Sauce & mayonnaise plus 1/2 tsp garlic powder)
  • Lettuce
  • Tomato

Preheat you waffle iron. *I like to heat it to medium (the 3 out of 5 on my iron). Also preheat your oven to 225 degrees. If you haven’t done so already, place your chicken into a shallow dish and cover with 2 cups buttermilk. Let sit in fridge for at least 1 hour.
Now in a large bowl combine the first 5 dry waffle ingredients, making a bit of a ‘well’ in the center. 
  

Can you kind of see that “well”?

 Add your beaten eggs into that ‘well’ along with the buttermilk and the cooled, melted butter. Stir to combine all of the ingredients, it’s ok if the batter is slightly lumpy. Then gently fold in the cooked & crumbled bacon and the shredded cheddar cheese. 
   The waffle iron should now be hot and ready to go! Pour about 1/4 cup of batter onto each waffle segment. Close and let it do its thing. Once you hear that beep and they’re done, transfer to a wire rack lined baking sheet and keep warm in the oven. *You want them to be on a rack ideally so they do not get soggy. 

Waffles!! I do not know why the lighting is all weird here, but…

 Chicken time!! Take the chicken & buttermilk dish out of the fridge. In another shallow dish, combine the two cups flour along with the spices. Finally, have another wire rack lined baking sheet ready to hold the floured chicken cutlets.
One by one, take a chicken cutlet out of the buttermilk and place into the flour. Lightly coat each side and then put BACK into the buttermilk and then BACK into the flour. Once coated twice, lay the dredged chicken onto the wire rack. Repeat with all cutlets. *Now my hands here were pretty messy, so I unfortunately could not take a picture of this process..I hope you get the idea. 

Coated and ready to fry!

 Now let’s get that pan you cooked the bacon in up to med-high temp, see why you needed to keep that grease! If needed, add a bit of oil to the pan as well, so it comes about an inch up the pan side.  
Place (careful..hot oil!!) the chicken, about two at a time into the pan. I cooked mine about 4-5 minutes on the first side and then 3-4 minutes on the other side. Transfer the cooked chicken to another wire racked baking sheet and into your preheated oven (along with those waffles) to keep warm. 
   Once all is cooked, hot and ready to go it’s assembly time!! By all means, create your own masterpiece here but around my house this is how we do it..
On one waffle slather on the maple mayo, on another waffle slather on the Red Hot mayo. Top the maple mayo-d waffle off with a crunchy chicken cutlet, lettuce & tomato and then the Red Hot mayo-d waffle. Cut in half at an angle and enjoy!!! *You may just need to hold these bad boys together with a wooden skewer, they’re huge! 👌 
 

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