Tag Archives: sandwich

Broccoli Cheddar Soup and Sandwiches

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Quick Post:  This was amazing! Panera Bread has nothing on homemade! This is so much cheaper than eating there, too 🙂 I will make this again and again. The baked ham and cheese sandwiches are a must for dipping. I used multi grain ciabatta bread, honey ham and baby swiss. Wrap each sandwich in foil and bake at 350 degrees for about 15 minutes. My picky daughter loved the simple sandwiches, but turned down the soup – more for me 😉 Thanks for reading, enjoy!
Broccoli Cheddar Soup – adapted from Simply Scratch
  • 1/4 cup plus 2 tablespoons melted Butter, divided
  • 1 small Yellow Onion, diced
  • 1 medium Carrot, julienned
  • 1/4 cup flour
  • 2 cups Half-and-Half
  • 2 cups Vegetable Stock, plus more if needed
  • 1 bunch {12 ounces} Fresh Broccoli, cut into florets
  • 1/8 teaspoon Fresh Nutmeg, or more to taste
  • 8 ounces Good Sharp Cheddar Cheese, freshly grated
  • Kosher Salt and Fresh Black Pepper, to taste 

Directions:

Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli and place it into a large bowl of ice water. Once cooled, drain the broccoli and set aside.

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the 1/4 cup of melted butter to the same pan. Add in the flour, stir constantly for 2-3 minutes. 

Slowly pour half-and-half and then the vegetable stock while still whisking. Add in nutmeg and stir. Cover and simmer {over medium-low} for 20 minutes.

Next, reduce heat to low and add in the onions, carrots and broccoli. Add more vegetable stock if you feel the soup is too thick. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. Add in half of the cheddar cheese. Season generously {to taste} with kosher salt and black pepper. 

Serve immediately with additional cheddar cheese.

Grilled Chicken Sandwiches with Sun Dried Tomato Pesto

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Yup – I’m using this again 😉 As we were eating this dinner, I started thinking of ways to use the rest of the pesto. It’s not a stretch as far as recipes go, but I already know the flavors will work together.

Verdict: Yum! This sandwich was so good! It’s so full of flavor and it’s a new favorite in this house. The sun dried tomato pesto is so worth making. I still have an 8 ounce jar of this left, so I’m sure I will be posting a new recipe with it soon. I don’t want it to go to waste after all. Thanks for reading, enjoy!

Grilled Chicken Sandwiches with Sun Dried Tomato Pesto –

For Marinating the Chicken:

  • 1 pound chicken breast cutlets
  • zest of one lemon
  • juice of half a lemon
  • Italian seasoning
  • Kosher salt and pepper
For Assembling the Sandwiches:
  • Ciabatta rolls, split and brushed with olive oil
  • sun dried tomato pesto
  • goat cheese
  • garlic and herb cream cheese spread
  • organic spring mix
  • sliced tomatoes
Directions:
1. Place the chicken cutlets in a sealable container or a zip top bag. Mix all the ingredients and pour over top of chicken. Marinade for at least 30 minutes, but no more than a few hours (*depending on how thick your pieces are – or the acid will start to “cook” the meat).
2. Preheat your grill to medium-high and grill the chicken for about 4 minutes a side or until done. Place the bun halves oil side down to toast.
3. To assemble:  On one half of the roll, slather on a good amount of the garlic and herb cheese spread and pile salad greens on top and then the grilled chicken on top of that and then tomato slices. Spread the sun dried tomato pesto on the top bun and place it on top of the sandwich – enjoy!

Buttermilk Sandwich Bread

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This loaf smells like honey! I can’t wait for it to cool so I can try a slice 🙂 Here’s another sandwich loaf to add to the very short list of recipes I have tried. I have wanted to make bread that required the use of buttermilk for some time, and thankfully I had enough to make this. The bread is relatively healthy too, because there are only 2 tablespoons of butter in it. The other sandwich breads I have made require 4 or 6 and those recipes are for smaller loaves.

Verdict: This bread has a slight tang reminiscent of a sour dough – not too sour at all though. It’s perfect for sandwiches and toast and I like that this makes a large 9 inch loaf, which gives me about 16 slices worth – that’s lots of sandwiches! Thanks for reading, enjoy!

Buttermilk Sandwich Bread – Tracey’s Culinary Adventures

  • 3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
  • 2 teaspoons salt
  • 1 cup cold buttermilk
  • 1/3 cup water – hot
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 1 envelope (2 1/4 teaspoons) instant yeast

Directions –

1. In a 2-cup measuring cup, pour hot water, buttermilk, butter and honey. Place in the microwave and heat for 30 – 45 seconds, take out and stir to combine the honey with the other ingredients. Make sure the mixture isn’t too hot, but it should be warm – 110 degrees.

2. In your standing mixer bowl, add 3 1/2 cups of the  flour, yeast and salt and mix to combine. Pour your wet into your dry ingredients and stir until a rough dough forms – it will be sticky! Using your dough hook, knead for 5 minutes but take a couple breaks in the kneading to scrape the bowl and dough hook down. *My dough was super sticky, I had to use all the reserved flour to make mine slightly less sticky* If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time (up to 1/4 cup total) until the dough is no longer sticky. Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.

3. Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and place in warmed oven until dough doubles in size, 60 to 80 minutes.

4. Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With long side facing you, roll dough firmly into a cylinder, pressing firmly with fingers to make sure the dough sticks to itself. Place dough seam-side down in a greased 9×5-inch loaf pan and press it gently so it touches all 4 sides of the pan. Cover with plastic wrap and set aside in a warm spot until the dough crests over the top of the pan by 1 inch, about 30 minutes. During the last 15 minutes of the rise, preheat your oven to 350.

5. Bake for 40 to 50 minutes or until your loaf internal temperature reaches 195 degrees. Turn out and cool on a wire rack – cool completely before slicing.

Crispy Chicken Sandwich

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Yum! Frying is something I don’t do very often so it’s definitely a treat for us. Everyone enjoyed it – even my pickiest eater. I love panko breadcrumbs because the texture creates the perfect, crunchy crust on whatever you stick it too. I have used it to top macaroni (twice), chicken parm, and mahi-mahi. I don’t even buy regular breadcrumbs anymore. Another great thing about this recipe is that it is easily modified if your family prefers more or less spice. Next time I might try more cayenne pepper or maybe I’ll add my homemade blackening seasoning to the panko. Oh, and if you don’t want to bother with pounding the chicken, you could use cutlets or chicken tenders and adjust the cooking time. Thanks for reading, enjoy!

Crispy Chicken Sandwiches – Mom Makes…

  • 1 1/2 pounds boneless, skinless chicken breast (I had 3 large)
  • 1 cup AP flour
  • 2 eggs
  • 1 1/2 cups panko
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • kosher salt and ground pepper
To finish the Sandwich:
  • sandwich rolls
  • pepper jack or your favorite cheese
  • Plum tomatoes, sliced
  • Romaine leaf lettuce
  • barbecue sauce, honey, ketchup or your preferred condiment
  • pickles
Directions –
1. Preheat oven to 275 degrees and place a wire rack on top of a half sheet pan. Place chicken breasts in a resealable plastic bag. Pound with the flat side of meat mallet until flattened to 1/2  inch thick. Once your chicken is pounded, cut each breast in half ( I ended up with 6 pieces). I did this so the chicken would fit better on the bun and also for easier cooking.
2. In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with oregano, garlic, paprika, cayenne, salt, and pepper.
3. Dredge pieces in the flour to coat, shaking off any excess flour. Dip the floured chicken into the egg and then coat with the panko mixture. Place on a plate to rest. Repeat with remaining pieces.
4.  Heat 1/ 2 inch of oil in a skillet over medium heat. Once the oil starts to shimmer, sprinkle a little flour over it. If it sizzles its ready. Fry chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel lined plate and set aside.
5. Once the chicken is done, place on the rack lined baking sheet and lightly salt while still hot then place the sheet in the oven to keep warm. Repeat with remaining chicken pieces. Assemble your sandwich and enjoy!

Hot Buffalo Chicken Sandwiches

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These are always really tasty! I have used this recipe more times than I can count. If you love the taste of Franks Red Hot and blue cheese you’ll love these. I bought boneless, skinless chicken breast halves and pounded them to make them cook quicker and for ease of eating. Doing this at home saved me over a dollar per pound – Publix wanted over 5 dollars for cutlets.

I took many liberties with this recipe starting with marinating the chicken – that’s a must in our house when we grill chicken. It adds so much to this meal and it couldn’t be easier. I also combine mayo with the sour cream to mellow out the sauce – it makes a lot so if you want to use the suggested celery and carrots you have plenty left over to dip. I’m sure I can talk M into getting us some buffalo wings later on this week to use the rest!;) We love all things “buffalo” and if you’re a regular visitor to this blog – that’s easy to see. Here are just some of the other buffalo style meals I have made. My two favorites by far are the buffalo chicken calzone and the buffalo chicken macaroni and cheese…so good!! Thanks for reading, enjoy!

Buffalo Chicken Sandwiches – (heavily) adapted from Rachel Ray

  • 1.5 – 2 pounds boneless, skinless chicken breast – pounded to an even thickness
  • 3 TBSP extra virgin olive oil
  • juice of one large lime
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1/4 tsp cayenne pepper, optional

Sauce for Chicken –

  • 2 tablespoons butter
  • 1/2 cup Frank’s Red Hot
  • Romaine lettuce leaves
  • 4 crusty rolls, split
  • 1 cups sour cream
  • 1 cup mayonnaise
  • fresh cracked pepper to taste
  • 1/2 pound blue cheese, crumbled

Prepare your marinade by combining the lime juice, olive oil, minced garlic, salt, pepper, chili powder, paprika, and cayenne in a small bowl. Place your chicken in a zip-top bag and pour the marinade over all. Mush the bag and place in the refrigerator for at least two hours – the longer the better.

Preheat your grill to medium high heat, then cook your chicken for 5-7 minutes each side.

Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture.

Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, mayo, pepper and blue cheese and slather bun tops with blue cheese mixture. Affix bun tops on sandwiches and enjoy!


Grilled Teriyaki Sandwiches with Pineapple, Bacon and Swiss

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One of the biggest stress relieving things I can do for myself is to come up with a weekly meal plan. There are only a few things that are more frustrating and stressful than not knowing what I’m going to make. This was a good week because I easily came up with five meals without really trying and that isn’t something that happens often. This was one of them:

Teriyaki Marinade – heavily adapted from Allrecipes

  • 1/3 cup white sugar
  • 2 TBSP honey
  • 1/2 cup low sodium soy
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced
  • 1/3 tsp. grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds of boneless, skinless chicken breast – pounded thin
  • these buns
  • 1 pineapple sliced 1/2″
  • 3 strips bacon
  • 3 slices baby swiss
  • romaine lettuce

Directions –

1. Combine first 7 ingredients in a microwave safe container. Heat the marinade for about 1 minute or until the sugar is dissolved. Set aside to cool.

2. Place pounded chicken in a Ziploc bag and pour marinade over top. Marinade for at least 12 hours.

3. Preheat grill to 350 -400 degrees. Grill the chicken for 15 – 20 minutes total. Once you’ve flipped the chicken to cook the other side, put the pineapple slices on the grill. After about 5 minutes, flip the pineapple slices over and place the bacon and cheese on the chicken to warm through.