Tag Archives: sandwich

Garlic Butter Italian Sausage Sandwiches (slow-cooker)

Cooking Italian sausages right in your slow cooker equals the most tender, flavorful and simple supper!  Plus, since there is basically no prep work involved (besides slicing the bell peppers and onions), you simply add the minimal ingredients to your pot, cover and be about your day!  You can welcome yourself home to the delightful smell of a gourmet dinner and it’s also great for a crowd!

*serves about 10 people.  If wanting something other than sandwiches, or for leftovers, you can serve over al dente noodles or polenta.

The Starting Lineup

  • 2 packages Italian sausage links (appx 10 links, sweet, mild or spicy)
  • 24oz jarred Italian diced tomatoes (I love Racconto organic San Marzano’s)
  • 3 Bell peppers, cut into strips (I used red, orange and green)
  • 1 large onion, sliced
  • 1/2 cup pepperoncini’s 
  • 1 tsp each salt, pepper and garlic
  • 10 slices provolone or mozzarella cheese
  • 10 hoagie rolls
  • 1 container garlic butter (often found in deli or bakery section)

To your slow cooker: add in the sausage links and top with the sliced bell peppers, onions, pepperoncini’s and the seasonings.  Pour the jarred Italian diced tomatoes over top and set to low for 6-7 hours or high for 4-5.

On a baking sheet, split the hoagie rolls and generously slather on the garlic butter to each side.  Place under broiler for 1-2 minutes until just golden brown.  Fill each roll with a sausage and your desired amount of sauce and veggies.  Top with the cheese and place under your broiler for another 1-2 minutes.  Serve immediately.  Enjoy!

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Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

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Grilled Brie, Bacon, Arugula and Fig Sandwich (The Figgy Piggy)

This “gourmet” bistro style sandwich will wow your guests, yet is simple and quick for you to whip up!
The unique flavors of the peppery arugula, salty bacon and sweet figs go soooooo wonderfully together.  They stay held together by the mild, creamy melted brie and your last taste bud gets love from the crunchy, slightly sour note of the grilled bread.  So basically, this awakens all your senses, have I sold you yet? 😉
…and if sandwiches aren’t your thing, you can absolutely pile these same toppings onto pizza dough or flatbread!
The Starting Lineup
Loaf of quality sourdough or ciabatta bread (8, 1/2″ slices)
1 pckg bacon, cooked till crisp
1 round brie cheese (1/4″ slices)
2 cups arugula
1 jar Fig Jam/Preserves (i.e. Bonne Maman brand)
2 Tbsp butter
4 Tbsp mayonnaise 
Heat a cast-iron pan or griddle to medium-high heat.
On one side of your bread slices, spread a thin layer of mayonnaise (this will create a perfect golden brown crust).  Turn slices over and spread a layer of the fig preserves on each slice.  Next layer on the brie cheese slices, crisp bacon and the arugula.  Top with the remaining bread, fig side down.
Add the butter to your hot pan or griddle and grill each side for about 3-4 minutes, until golden brown and the brie has melted.
Cut each sandwich on the diagonal and serve with a small salad or soup.  Enjoy!

FiggyPiggy

 

 

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.

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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!

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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

 

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