Bacon Bleu Cheese Chicken Sandwich

 Now if you want this sandwich to be spicy add, some hot sauce to your bleu cheese dressing.

BACON BLEU CHEESE CHICKEN SANDWICH

(makes 2 sandwiches)

Ingredients:

*1 chicken boneless, skinless chicken breast (about 1 pound)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon butter garlic seasoning (or garlic powder)

*4 slices bacon

*2 slices pepper jack cheese (or provolone)

*2 pretzel buns (or hamburger buns)

*1/4 cup bleu cheese dressing 

*lettuce (optional)

*tomato, slice thin (optional)

*hamburger dill pickles (optional)

*onion, slice thin (optional)

Directions:

~Fry 4 slices bacon in a skillet over medium heat until it is at desired crispiness. 

~Remove from skillet and set on a paper towel lined plate and set aside.

~Remove all but about 1 tablespoon of bacon grease.

~Slice chicken breast in half lengthwise, and pound to even thickness (about 1/2 inch thick).

~Season both sides of chicken evenly with 1 teaspoons salt, 1 teaspoon ground black pepper and 1 teaspoon butter garlic seasoning.

~Place seasoned chicken in skillet and cook over medium heat until chicken is fully cooked (165 degrees in thickest part).

~Remove chicken from skillet and set aside.

~Lightly toast insides of 2 pretzel subs.

~Spread bleu cheese dressing on the insides of toasted buns (top & bottom bun).

~Place a slice of pepper jack cheese on bottom bun.

~Place chicken over cheese.

~Add 2 slices of bacon on each sandwich.

~Add lettuce, tomato, pickles, and sliced onion.

~Place top bun on, press down slightly and enjoy.

Chimichurri Steak Sandwich

 I like to make this with homemade French bread, but if you buy the bread a sturdy bread is a must.

CHIMICHURRI STEAK SANDWICH

(serves 1- 2)

Chimichurri Ingredients:

*3 tablespoons olive oil

*2 green onion tops, chopped small (the green part)

*1 tablespoon dried parsley

*1 teaspoon dried oregano 

*1 teaspoon apple cider vinegar 

*1 teaspoon minced garlic

*1/2 teaspoon garlic powder

*dash red pepper flakes

*1/8 teaspoon salt

Sauce Ingredients:

*2 tablespoons mayonnaise 

*2 teaspoons dijon mustard

*1 teaspoon Worcestershire sauce

*salt and pepper to taste (no more than 1/8 teaspoon)

*1 teaspoon minced garlic

*1/2 teaspoon lemon juice

Caramelized Onion Ingredients:

*1 medium white onion, slice thin

*1 tablespoon butter

*1/2 teaspoons salt

*1/8 cup water

The Rest Of The Ingredients:

*1 (6-8 ounce) Ribeye, Sirloin, or T-bone steak

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper 

*1/2 tablespoon garlic powder (or cowboy garlic powder if you like heat)

*1 tablespoon olive oil

*1 tablespoon butter

*1 garlic clove

*1 sprig fresh rosemary (optional)

* small loaf of French or Italian bread (about 8 inches long)

*2 thin slices provolone or mozzarella cheese

Chimichurri Directions:

~In a small bowl, stir 3 tablespoons olive oil, 2 chopped green onion tops, 1 tablespoon dried parsley, 1 teaspoon dried oreganos, 1 teaspoon apple cider vinegar, 1 teaspoon minced garlic, 1/2 teaspoon garlic powder, dash red pepper flakes, and 1/8 teaspoon salt until well combined.

~Cover and refrigerate for at least 2 hours.

Sauce Directions:

~In a small bowl, whisk 2 tablespoons mayonnaise,  2 teaspoons dijon mustard, 1 teaspoon Worcestershire  sauce, salt and pepper to taste, 1 teaspoon minced garlic, and 1/2 teaspoon lemon juice until well combined.

~Cover and refrigerate for at least 2 hours.

Caramelized Onion Directions:

~Heat a large skillet over high heat.

~Once hot, add 1 sliced white onion and 1/2 teaspoon salt, and 1 tabslespoon water and stir.

~Cover and cook for 1 minute.

~Add 1 tablespoon butter and the rest of the water and stir.

~Reduce heat to medium, cover and cook for another 2 minutes.

~Stir and continue cocking until onions are a golden brown.

~Remove from pan and set aside.

Cook The Steak:

~Heat up a large skillet over medium heat.

~Add olive oil once pan is hot.

~Season both sides of  steak with  1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/2 tablespoon garlic powder.

~Place steak into hot pan and cook for about 2 minutes.

~Flip steak, add 1 tablespoon butter and allow it to melt (but not burn).

~Add in 1 garlic clove and 1 spring of fresh rosemary to butter.

~Spoon mixture over top of steak as it continues cooking for about 2 minutes or until desired doneness.

~Remove from skillet and set aside on a wire rack.

~Remove garlic and rosemary from skillet.

~Cut bread down the middle lengthwise.

~Place cut side down into hot skillet until bread is a golden brown.

~Remove from heat.

Let' Make The Sandwich:

~Slice the steak into strips.

~Spread the sauce over the bottom of the toasted bun.

~Place the steak over the sauce.

~Add 2 thin slices of provolone cheese or mozzarella cheese over steak

~Add the caramelized onions.

~Add Chimichurri Sauce,

~Place the top bun on.

~If you are sharing it, now is the time to slice it in half.

Air Fryer Spicy Chicken Sandwich

 Make this as spicy as you want.  I love the crispiness of this sandwich.  Make sure you don't skip the marinade step.  It will keep your chicken moist.  

AIR FRYER SPICY CHICKEN SANDWICH

(makes 4)

Marinade Ingredients:

*4 boneless, skinless chicken breasts

*1/3 cup hot sauce

*2/3 cup hot sauce

Ingredients:

*1/2 cup all-purpose flour

*1 cup panko bread crumbs

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon paprika

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon corn starch

*1/2 teaspoon cayenne pepper (optional)

*4 hamburger buns

*4 slices pepper-jack cheese

*mayo or bleu cheese dressing

*4 slices tomatoes

*12-16 hamburger dill pickles

*lettuce

Marinade Directions:

~In a large zip-loc bag, add 1/3 cup hot sauce and 2/3 cup buttermilk, seal bag and mix until well incorporated.

~Add in 4 chicken breasts and reseal bag.

~Refrigerate for 30-60 minutes.

Directions:

~Preheat air-fryer to 375 degrees.

~In a large bowl, add 1/2 cup all-purpose flour, 1 cup panko bread crumbs,1/2 teaspoon onion powder,  1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper,  1/2 teaspoon cayenne pepper (optional), and 1 teaspoon corn starch.

~Stir until well combined.

~Remove chicken breasts from marinade, dripping off any excess marinade.

~Dip into flour mixture making sure all sides are coated well (I like to pat the coating lightly to make sure it's sticking well).

~Place chicken breast onto a large plate or flat surface.

~Spray chicken breasts liberally with cooking spray.

~Place chicken sprayed side down into air-fryer basket.

~Spray the other side of the chicken breasts liberally with cooking spray.

~Cook for 15 minutes, flip and cook for another 10-15 minutes (internal temperature 165 degrees).

~Toast each hamburger bun (optional).

~Add lettuce, tomato, pickles, and chicken to the bottom bun.

~Add a slice of pepper-jack cheese over the chicken.

~Spread top bun with mayo and place over sandwich.

Meatball Sliders

 Yummy!   Great for appetizers or even a dinner.  Great for a Super Bowl party.  Really easy to double this recipe.

MEATBALL SLIDERS

(makes 12)

Meatball Ingredients:

*1 pound ground beef

*1 tablespoons dried parsley

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 small yellow onion, grated (or chopped fine)

*1 tablespoon sour cream

*1 large egg, whisked

*1 1/4 cup Italian bread crumbs

Garlic Sauce Ingredients:

*1/4 cup butter

*1-2 garlic cloves, minced 

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

*1 teaspoon dried parley

*1/2 teaspoon dried oregano

*1/4 teaspoon onion powder

Toppings 

*1 cup marinara sauce 

*1 (12 pack) Hawaiian sweet rolls (or make your own slider rolls)

*4 -6 ounces, mozzarella cheese, shredded

Meatball Directions:

~Preheat oven to 400 degrees.

~In a large bowl, mix 1 pound ground beef, 1 tablespoons dried parsley flakes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 minced yellow onion, 1 tablespoon sour cream, 1 large whisked egg, and 1 1/4 cup Italian bread crumbs until well mixed.

~Form into meatballs (I use a cookie scoop).

~Bake for 10-15 minutes or until done.

~Remove from oven and set aside

Garlic Sauce Directions:

~In a small saucepan, heat up 1/4 cup butter, 1-2 minced garlic cloves, 1 teaspoon dried parsley flakes, 1/8 teaspoon ground black pepper, 1/8 teaspoon salt, 1/2 teaspoon ground oregano, and 1/4 teaspoon onion powder, just until hot and butter is melted.

~Remove from stove and set aside.

Let's Put It Together:

~Cut out a circle of bread from the tops of each Hawaiian Roll, large enough to put a meatball in it (careful not to poke a hole in the bottom)

~Brush garlic butter mixture over top of the rolls and inside of the holes.

~Bake for 5-10 minutes or until rolls are a light golden brown.

~Remove from oven.

~Put one spoonful of marinara sauce inside of each roll (about 1 teaspoon).

~Put a little bit of shredded mozzarella cheese over sauce (about 1 tablespoon).

~Place a cooked meatball into each hole.

~Spoon another spoonful of marinara sauce over the meatballs.

~Sprinkle remaining cheese over top of rolls.

~Bake for 5-10 minutes or until cheese has melted.

Cheesy Chicken Po Boy

 So filling and delicious.  I like to use a good sturdy bun for any hot sub.  I often make either a cheesy French bread, Italian Bread, or French Bread.

CHEESY CHICKEN PO BOY

(serves 4)    

Ingredients:

*1 loaf French bread or Italian 

*1-2 tablespoons vegetable oil or olive oil 

*3 boneless, skinless chicken breasts, thinly sliced

*2 tablespoons poultry seasoning 

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 teaspoon salt

*1 teaspoon ground black pepper 

*2 teaspoons Italian seasoning 

*1 medium yellow onion, sliced thin

*1 red bell pepper, sliced thin

*1 green bell pepper, slice thin

*2 garlic cloves, minced

*8-12  slices muenster cheese

*Mayo, desired amount

Directions:

~In  large bowl, mix 2 tablespoons poultry seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon ground black pepper, and  2 teaspoons Italian seasoning until well mixed.

~Add in 3 chicken thinly sliced boneless, skinless, chicken breasts and coat all sides with the seasoning mix.

~Preheat oven to 300 degrees.

~Heat up 1-2 tablespoons vegetable oil in a large skillet.

~Once hot, add chicken and sauté for about 5 minutes, stirring often.

~Add in 1 thinly sliced green pepper, 1 thinly sliced red pepper, and one medium sliced yellow onion.

~Cook until veggies are tender, stirring often.

~Remove from heat.

~Slice open French bread almost all the way through.

~Spread mayo on both sides.

~Place half of the muenster cheese (4-6 slices) on the bottom of the French bread.

~Spread the chicken and veggie mixture evenly over top of the cheese.

~Add remaining muenster cheese (4-6 slices).

~Close the top of the sub and place on a cookie sheet.

~Bake for 8-12 minutes, or until cheese is completely melted.

Chopped Cheese Hoagie

 I guess these are popular in New York.   I must admit it was pretty tasty.  

CHOPPED CHEESE HOAGIE

(makes 3)

Ingredients:

*1 teaspoon butter

*3 hoagie rolls

*1 pound ground beef

*1 teaspoon olive oil 

*1 small yellow onion, chopped small

*1 medium tomato, sliced thin

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 sazon goya seasoning packet (or make your own 1/4 teaspoon salt, 1/4 teaspoon garlic powder, pinch of coriander, and a  pinch of cumin)

*6 slices American cheese

*Shredded lettuce

*ketchup

*mayo

Directions:

~Chop 1 medium yellow onion and set aside.

~Slice 1 medium tomato thin and set aside.

~Shredded lettuce and set aside.

~In a large skillet over medium heat-high heat.

~Once skillet is hot add 1 teaspoon olive oil

~Add 1 pound ground beef and smash it down (like a smash burger) and allow it to cook until ground beef until it forms a crust.

~Season non cooked side of ground beef evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 packet sazon goya seasoning.

~Once the ground beef has become crust, flip it and start to break it up as it cooks and add 1 chopped onion.

~Once ground beef is cooked through and onions are tender, turn off heat.

~Add 6 slices American cheese evenly over cooked ground beef.

~Cover with lid until cheese melts.

~While the cheese is melting, heat up another large skillet over medium heat.

~Once hot add, 1 teaspoon butter.

~Toast both sides and inside of hoagie roll and set aside.

~Stir cheese in ground beef.

~Spread mayonnaise on both sides (inside) of toasted bun.

~Squeezed some ketchup over mayonnaise.

~Add some shredded lettuce on one side of bun.

~Add seasoned thinly sliced tomato over lettuce.

~Add meat mixture over the other side of the hoagie roll.

~Drizzle a small amount of ketchup over meat.

~Close hoagie roll.

~Wrap hoagie roll tightly in parchment paper or waxed paper.

~Allow to rest for 2 minutes. 

Mock Chick-fil-a Grilled Chicken Club

 I add pickles to my grilled club even though the original sandwich doesn't have them.   I also use provolone cheese for my husband, because he doesn't like things that are spicy.

MOCK CHICK-FIL-A GRILLED CHICKEN CLUB 

(serves 4)

Marinade Ingredients:

*1/2 cup dill pickle juice

*1/4 cup milk (I prefer buttermilk)

*1 tablespoon powdered sugar 

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon ground black pepper 

*2 teaspoon salt

Sauce Ingredients:

*1/2 cup mayo

*1/8 cup BBQ sauce

*2 teaspoons freshly squeezed lemon juice 

*1/4 teaspoon smoked paprika

*1/8 teaspoon honey (I like to use hot honey)

*1 heaping tablespoon dijon mustard 

Chicken Sandwich Ingredients:

*4 skinless, boneless  chicken breasts

*8 slices pepper jack cheese 

*8 slices bacon

*4 hamburger buns

*lettuce

*tomato, sliced

*dill pickles (optional)

Marinade Directions:

~In a gallon sized zip-loc bag, add 1/2 cup dill pickle juice, 1/4 cup milk, 1 tablespoon powdered sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, and 2 teaspoon salt.  Seal bag and mix ingredients.

~Pound chicken breast out to about 1- 1 1/2 inches  thick.

~Add chicken to marinade and seal bag.

~Refrigerate for a least 1 hour or up to 5.

Sauce Directions:

In a small bowl, whisk 1/2 cup mayonnaise, 1/8 cup bbq sauce, 2 teaspoons freshly squeezed lemon juice, 1/4 teaspoon smoke paprika, 1/8 teaspoon honey, and 1 heaping tablespoon dijon mustard until well combined.

~Cover and refrigerate for at least 1 hour.

Chicken Sandwich Directions:

~In a large skillet, cook 8 slices of bacon until crisp (or cook in oven).

~Remove from heat and place bacon on a paper towel lined plate.

~Remove chicken from marinade and grill over medium heat until done (internal temp 165 degrees).

~Grill bun until toasty.

~Spread some sauce on the bottom and top bun.

~Place a piece of lettuce over sauce on bottom bun.

~Place a slice of tomato over the tomato.

~Place chicken breast over tomato.

~Place 2 slices of pepper jack cheese over top of chicken.

~Place pickles over top of cheese (optional). 

~Place top bun over top and enjoy.

Orange Chicken Sandwich

 This orange chicken is great as a sandwich or served over some rice.  I like to add dill pickles to may sandwich. 

ORANGE CHICKEN SANDWICH

(makes 4)

Orange Sauce Ingredients:

*1/2 cup honey

*zest from one large orange

*juice from one large orange (about 1/4 cup)

*1-2 tablespoons sriracha 

*1/2 cup rice wine vinegar

*3 tablespoons soy sauce

*1/2 cup freshly squeezed lemon juice

*1 tablespoon freshly grated ginger

*2 tablespoons sesame oil

*2 tablespoons cold water

*1 tablespoon corn starch

Chicken Ingredients:

*2 large eggs

*1/2 cup milk

*1 tablespoon sriracha 

*1 cup all-purpose flour

*sesame seeds

*4 boneless, skinless chicken breast, pounded to about 1/2 inch thick.

*Vegetable oil (enough for frying in)

*4 hamburger buns, toasted 

Veggie Topping Ingredients:

*1/2 cup cabbage, shredded

*4-6 hashishes, sliced thin

*4 scallions, sliced thin

*1 jalapeno pepper, sliced thin

*1/2 cup freshly squeezed lemon juice

*1 tablespoon rice wine vinegar 

*1 tablespoon sesame oil

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

Sauce Ingredients:

*1/2 cup mayonnaise 

*2-3 tablespoons sambal chili sauce

*1 chopped scallion (or green onion tops)

*1 tablespoon freshly squeezed lemon juice 

*1/4 teaspoons ground black pepper 

Sauce Directions:

~In a small bowl, mix 1/2 cup mayonnaise, 2-3 tablespoons sambal chili sauce, 1 chopped green onion top or scallion, 1 tablespoon freshly squeezed lemon juice, and 1/4 teaspoon ground back pepper until well combined.

~Cover and refrigerate for at least 1/2 hour (I like to let mine refrigerate for 3-4 hours).

Veggie Topping Directions:

~In a medium bowl, mix 1/2 cup shredded cabbage, 4-6 thinly sliced radishes, 1 thinly slice jalapeño pepper (optional), 1/2 cup freshly squeezed lemon juice, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper until veggies are well coated.

~Cover and refrigerate for a least 1/2 hour.

Chicken directions:

~In a medium bowl, whisk 2 large eggs, 1/2 cup whole milk, and 1 tablespoon sriracha until well combined.

~In another medium bowl, add 1 cup flour.

~Dip chicken breasts into flour and shake off excess flour.

~Dip into egg mixture and shake off excess.

~Repeat the flour & egg mixture dredging process once more.

~Place on a plate and set aside.

Orange Sauce Directions:

~In a large skillet,  whisk 1/2 cup honey, zest from one large orange, juice squeezed form one large orange, 2 tablespoons sriracha, 1/2 cup rice wine vinegar, 3 tablespoons soy sauce, 1/2 cup freshly squeezed lemon juice, 1 tablespoon freshly grated ginger, and 2 tablespoons sesame oil.

~Place over medium high heat and bring to a boil, stirring often.

~Allow to come to a full rolling boil for 1 minute.

~In a small bowl whisk 1 tablespoon corn starch and 2 tablespoons cold water together until mixture is smooth.

~Whisk slurry into orange juice mixture, until well incorporated.

~Turn heat down to a simmer and stir often as you cook the chicken

~Season both sides of chicken beast with salt and pepper.

~In another large skillet, add enough vegetable oil to fill the bottom abut 2 inches deep.

~Once oil is hot, carefully add prepared chicken breast.

~Cook for about 3-5 minutes on one side and then flip a cook for another 3-5 minutes or until chicken is done.

~Remove chicken from oil and place into the orange sauce, flipping so that both sides are coated.

~Remove from skillet and place on a plate and then sprinkle with desired amount of sesame seeds.

Let's Put It Together:

~Toast the insides of the hamburger until a golden brown.

~Spread a little bit of the mayo sauce over the toasted side of the bottom bun.

~Add desired amount of  veggie topping.

~Add a chicken breast and some of the orange glaze.

~Spread a little more mayo sauce over chicken and add the top bun .

Bird Dog Sandwich

I'm going to give you the recipe for the North Carolina Bird Dog sandwich, but you have so many options with this sandwich.  

Other Chicken Options:

Buy the chicken tenders, Grilled chicken tenders, BBQ chicken tenders, Buffalo chicken tenders

Other Bacon Options:

Pre-cooked bacon, Real bacon bits

Other Cheese Options:

American, Cheese wiz, Pepper jack,  smoked gouda 

Extra Toppings Options:

Chopped onions, jalapeño peppers, bbq sauce, or whatever you like

BIRD DOG SANDWICH

(makes 4)

Honey Mustard Ingredients (or buy some):

*1/2 cup mayonnaise 

*1/4 cup yellow mustard

*1/8-1/4 cup honey

Chicken Ingredients (or buy some):

*4 chicken tenders

*1/2 cup buttermilk (or whole milk)

*1 1/2  cups all-purpose flour

*2 teaspoons paprika

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*vegetable oil for frying

Remaining Ingredients:

*4 top open hot dog buns (or regular hot dog buns)

*1 cup sharp cheddar cheese, shredded

*4 teaspoons mayonnaise 

*4-6 slice thick cut bacon

Honey Mustard Directions:

~In a small bowl, whisk all the ingredients together.

~Cover and refrigerate for at least 2 hours (I make mine the day before).

Bacon Directions:

~Fry up bacon until desired crispness.

~Remove from pan and set aside (I don't crumble mine, but you can if you choose).

Chicken Directions:

~Soak chicken tenders in buttermilk for at least 1 hour.

~Heat up oil in a heavy bottom skillet to 375 degrees.

~In a medium bowl, whisk flour, paprika, salt, pepper, garlic powder and onion powder together until well mixed.

~Remove chicken from buttermilk shaking excess liquid.

~Dredge chicken into flour mixture coated all sides.

~Shake of any excess flour.

~Fry chicken in hot oil until the piece are a golden brown and done, flipping half way through (about 6-8 minutes).

~Remove from oil and drain of paper towels or a wire rack

Let's Make the Sandwich:

~Preheat oven to broil (skip this step if you don't care if the cheese melts).

~Place 1 to 1 1/2 slices of bacon in the bottom of the hot dog but.

~Drizzle 1 teaspoon of mayo over the bacon.

~Add 1 chicken tender to each bun.

~Add 1/4 cup of cheese.

~Drizzle desired amount of honey mustard over top of it all.

~Place pan in oven and broil for 1-3 minutes or until cheese melts (be very careful not to burn it).

Mock Arby's Beef & Cheddar Sandwich

 If you use deli roast beef these taste more like Arby's, only better.  It will taste the best if you use thinly sliced left over roast beef.

MOCK ARBY'S BEEF & CHEDDAR SANDWICH

(serves 4)

Ingredients:

*4 good quality onion rolls 

*2-4 pounds thinly sliced roast beef (homemade or store bought)

*Arby's sauce or Catalina dressing

*Horsey sauce

*1 cup Cheese Wiz or Fritos mild cheddar cheese

*1/4 teaspoon garlic powder

*1-2 tablespoon milk (only if you need to thin the cheese out)

Directions:

~Toast insides of onion rolls and set aside

~In a small saucepan, over low heat, warm up  cheese, garlic powder, and milk until smooth.

~Warm up roast beef.

~Layer 1/2-1 pound of warm roast beef over bottom bun.

~Drizzle Arby sauce/Catalina dressing over top of roast beef.

~Drizzle horsey serve over roast beef.

~Drizzle desired amount of melted cheese over top next.

~Place on top bun and enjoy.

*

Greek Cheeseburger

 I normally don't put cheese on top of mine, because of the feta cheese in it.  It's good either way.  As always leave out what you don't like.  

GREEK CHEESEBURGER

(serves 4)

Tzatziki Sauce Ingredients:

*3/4 cup plain greek yogurt (or use mayo or sour cream)

*1 garlic clove, minced

*1 1/2 tablespoon fresh dill weed, chopped (or 1 teaspoon dried dill)

*1/2 English cucumber, shredded (or regular cucumber, with seeds removed)

*1 teaspoon white vinegar

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Ingredients:

*1 pound ground beef (I use 80/20) (can use ground lamb)

*1/4 cup small red onion, grated (or chopped very small)

*1 garlic clove, minced

*1 tablespoon olive oil

*1 teaspoon dried oregano 

*2 teaspoons dried parsley

*1/4 teaspoon dried mint

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/4 cup feta cheese

*1/8 cup sun dried tomatoes, chopped small

Topping ingredients:

*4 hamburger buns

*fresh spinach leaves (or pita pockets)

*sliced red onions

*kalamata, sliced

*fresh tomato, sliced

*cucumber, sliced thin

Tzatziki Sauce Directions:

~Grate cucumber and place into a mesh strainer and allow liquid to drain.

~Put all the ingredients into a medium bowl including the drained cucumbers.

~Mix until well combined.

~Cover and refrigerate for at least 2 hours

Burger Directions:

~In a large bowl, add the burger ingredients.

~Mix until well incorporated.

~Form into 4 patties.

~Cook on grill (medium heat), frying pan (medium heat), or oven (350 15-20 minutes) until done, flipping half way through. 

Putting the burger together:

~Grill top & bottom bum until golden brown (optional).

~Place cooked burger on bottom bun.

~Layer, veggies on top in any order.

~Spread tzatziki sauce over top bun.

~Place top bun on and enjoy.

Chicken Caesar Wrap

 Good as is or with a cup of soup.   You could add avocado to this wrap if you would like.  

CHICKEN CAESAR WRAP

(makes 4)

Dressing Ingredients:

*1 cup sour cream or plain Greek yogurt 

*1 tablespoon dijon mustard 

*juice from 1/2 lemon (I add some zest too)

*3 tablespoons fresh grated parmesan cheese

*2 teaspoons Worcestershire sauce

*1 tablespoon anchovy paste (or one anchovy, mashed)

*1/4-1/3 cup milk (as needed to thin out dressing to desired thickness)

Marinade Ingredients:

*1/4 cup olive oil

*zest and juice from 2 lemons

*3 garlic cloves, minced

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

Wrap Ingredients:

*4 boneless skinless chicken breasts tenders 

*8 slices bacon, cooked and chopped

*1 tomato, sliced

*romaine lettuce, chopped into bite-size pieces

*parmesan cheese, freshly grated

*4 12-inch flour tortillas

*croutons (I make my own)

Dressing Directions:

~Whisk all the ingredients together until will mixed.

~Cover and refrigerate for at least one hour.

Marinade Directions:

~Mix all ingredients together in a zip-loc bag.

~Add chicken tenders and seal bag.

~Turn bag over and over until chicken is completely coated.

~Refrigerate for at least 2 hours.

Making the wrap:

~Cook bacon it oven or on stove top until crispy.

~Remove from pan and place on paper towel to soak up grease.

~Break up bacon into small pieces.

~Preheat griddle (or cast iron pan) over medium-high heat.

~Once pan is hot, add the chicken tenders

~Fry chicken about 10-12 minutes preside or until chicken is done.

~Remove from heat and allow to sit for 5 minutes.

~Slice up chicken into thin pieces or shred the chicken.

~Heat up tortilla over medium-low heat for 30 seconds on each side or until tortilla is warm and pliable. 

~Spread some dressing over warm tortilla.

~Add chicken, cheese, bacon, lettuce, tomato, crutons, and parmesan cheese.

~Drizzle some more dressing over top.

~Roll tortilla lengthwise, tucking in the ends as you roll it up.

Hot Hamburger Sandwich

 Easy to make and a great way to use up left over mashed potatoes.

HOT HAMBURGER SANDWICH

(serves 2)

Ingredients:

*8 ounces ground beef, divided into two patties

*1/2 small onion, sliced thin

*2 tablespoons butter

*4 slices of bacon, cooked and cut in half 

*2 slices toast, cut diagonally 

*8-10 roasted mushrooms or sauté and can slice if preferred (optional)

*2 cups mashed potatoes, warmed up or freshly made

*1 cup beef gravy

Directions:

~In a medium skillet sauté onions & 2 tablespoons butter, until onions are a golden brown, stirring often.

~Remove from heat and set aside.

~Fry up hamburger patties too desired doneness.

~Place cut toast on plate, leaving a couple inches space between them.

~Cut burger in half and place over toast.

~Place a large scoop of hot mashed potatoes between the two pieces of toast.

~Drizzle desired amount of gravy over hamburger and mashed potatoes.

~Add bacon, onions, and bacon over potatoes.

~Serve hot.

Mock Chick Fil-a Grilled Chicken Sandwich Delux

If you are not a pickle lover, don't let the pickle juice scare you.   It won't come out tasting like dill pickles.   If you don't believe me, then substitute with apple cider vinegar.  I like to pair this with either grilled steak fries, sweet potato fries, or waffle fries.

GRILLED CHICKEN SANDWICH DELUX

(makes 4)

Ingredients:

*2 chicken breasts

*1/2 cup dill pickle juice or 1/4 cup dill pickle juice

*1/2 cup water

*1 1/2 teaspoons garlic powder

*1 1/2 teaspoons onion powder

*1 teaspoon smoked paprika (can use paprika)

*1/4 cup orange juice

*1/4 cup chicken stock

*1 tablespoon molasses

*1 tablespoon kosher salt

*1 tablespoon grape juice 

*2 hamburger buns

*4 slices colby jack cheese

*lettuce

*tomato, sliced

*8 slices bacon, cooked crisp

*Dill pickle slices (optional)

*Bleu cheese crumbles (optional)

Directions:

~Cut chicken breast in half lengthwise and then butterfly.

~In a large zip-loc bag mix dill pickle juice, water, garlic powder, onion powder, paprika, orange juice, chicken stock, molasses, kosher salt, and grape juice.

~Add the  chicken breasts to marinade, seal bag and refrigerate for at least 4 hours.

~Heat grill to medium-high (or griddle).

~Brush grates with olive oil.

~Cook chicken breast for 2-4 minutes (depending on how thick the chicken is).

~Flip chicken and cook for another 2-3 minutes, or until internal temperature reaches 175 degrees.

~Toast bun until golden brown.

~Remove from heat.

~Add lettuce, tomato, and dill pickle.

~Add chicken and bacon.

~Spread desired condiment on top bun (I like to use honey roasted bbq sauce)

Cuban Sandwhich

Whenever I make pulled pork, I make some Cuban Sandwiches with the leftover pulled pork.   

CUBAN BREAD

(serves 4)

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/2 cup mustard

*A dash or two of hot sauce 

Sandwich Ingredients:

*2 loafs of Cuban Bread or 4 good hoagie buns.

*16 slices Swiss Cheese (I have my Swiss cheese cut on the thin size)

*1 pound shaved or  thinly cut slices of ham, heated up

*3 1/2 - 4 cups pulled pork

*2 large dill pickles, sliced thinly lengthwise 

*4 tablespoons butter

Sauce Directions:

~In a small bowl, mix all the ingredients together.

~Cover and refrigerate for at least 2 hours.

Sandwich Directions:

~Trim the ends of the cuban bread and then cut the bread in half to make enough for 4 sandwiches.

~Now cut each bread/hoagie roll in half lengthwise to separate the tops and bottoms.

~Spread each half with sauce.

~On each sandwich bottom, place 2 slices of Swiss cheese.

~Divide the hot ham between the 4 sandwiches.

~Put another 2 slices of Swiss cheese on each sandwich. 

~Put 2 slices of pickles on top the Swiss cheese.

~Place the tops on the sandwiches and butter both sides.

~Place sandwiches on skillet (I use a cast iron pan).

~Turn heat to medium heat.

~Cook until bread is a golden brown.

~Flip sandwich and press down sandwich with a heavy skillet or wrapped brick.

~Cook until bread is a golden brown.

~Remove from heat and enjoy.  

Beef Pasty

 This is definitely a Yooper thing here in Michigan.  Although many trolls love this delectable meal.  You can heat it hot or room temperature.  Some put a brown gravy over them.  Some put ketchup over them and some leave them plain.  They freeze really good.  You can freeze them cooked, but my family prefers me to freeze them uncooked.   I baked them frozen and add another 10-15 minutes to the cooking time.

BEEF PASTY 

(makes 6)

Crust Ingredients: 

*3 1/2 cups all-purpose flour 

*1/2 cup + 1/8 cup cold butter, cut into slices

*1/2 cup + 1/8 cup cold lard

*1 teaspoon salt

*2/3 cups very cold water

Filling Ingredients:

*1 pound coarse ground beef (poor mans version) or skirt steak, cut into small pieces (i've also used sirloin steak, cut into small pieces)

*4 cups yellow potatoes, peeled and cut into 1/4-1/2  inch cubes 

*1 medium to large yellow onion (about 1 cup)

*1/2 rutabaga, cut into 1/4 inch cubes (about 1/2 cup)

*1 large carrot, peeled and chopped 1/4 inch pieces (about 1/2 cup)

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1/8 cup flour (you may use less)

*1/4 cup butter, sliced into small slices (you may use less)

*1 large egg

*1/2 teaspoon water 

Crust Directions:

~In a large bowl, mix 3 1/2 cups 1 teaspoon flour and salt together.

~Cut in 1 cup + 1/8 cup lard and 1 cup + 1/8 cup butter until mixture looks like meal (coarse crumbs).

~Pour in 2/3 cup water and mix until it comes together (for fluffy crust, do not over mix).

~Form dough into a ball, cover with plastic wrap or place in a zip-loc bag for at least 3 hours. 

Filling Directions:

~In a large bowl, mix 1 pound ground beef or chopped skirt steak (yes you put it in raw), 4 cups yellow chopped potatoes, 1 medium chopped onion (1 cup),  1/2 chopped rutabaga  (1/2 cup), 1 large chopped carrot (about 1/4 cup), 1 1/2 teaspoons salt and 1 teaspoon pepper together.

Assemble the Pasties:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~In a small bowl, place 1/4 cup sliced butter.

~In another small bowl, place 1/8 cup flour

~In another small bowl, whisk 1 large egg and 1/2 teaspoon water together.

~Roll out dough in to log and cut 6 equal pieces.

~Keep one piece out and refrigerate the rest until ready to work with them.

~Roll dough out onto a lightly floured surface.

~Roll dough out into an 8-inch circle about 1/8 inch thick (if it makes it easier, use a 8-inch plate to cut the circle out).

~Place meat mixture down the center of the crust, leaving about 3/4 inch around edges.

~Lay a couple thin slices of butter on top.

~Sprinkle a pinch of flour over meat mixture.

~Wet the tips of your fingers tips in water and seal edges of the crust.

~Gently fold the pastry in half over the meat mixture, sealing the edges.

~Crimp the edges.

~Place on cookie sheet.

~Repeat until you have all 6 pasties made.

~Lightly brush egg wash over tops of the pasties, using a pastry brush.

~Bake 45-50 minutes, or until crust is a golden brown.

~Allow to cool for 10 minutes before eating.

Hint:

`Freeze uncooked pasties: 

Wrap each pasty in a freezer safe bag.  When ready to cook, preheat oven to 350 degrees.  Bake frozen for 60-70 minutes.  Allow to cool for 10 minutes before eating.

`Freeze cooked pasties:

Wrap each pasty once cooled in a freezer safe bag.  When ready to eat,  heat up in microwave or air fryer  until hot.

Spicy Chicken Cordon Bleu Sandwich

I love chicken cordon bleu and I love spicy chicken sandwiches, so I thought I'd combine the two.  It turned out pretty awesome.   I put it on a bun, but it would be good in a pita or a sub bun too.  This recipe makes them a little spicy.  Add more hot sauce and red pepper flakes if you want it spicer.

SPICY CHICKEN CORDON BLEU SANDWICH

(makes 4 sandwiches)

Ingredients:

*1 large boneless, skinless chicken breast cut into quarters (I normally cut in half lengthwise to make it thinner and then cut those in half crosswise.  They should be no bigger than 1/2 thick)

*1 cup buttermilk 

*2 teaspoons hot sauce 

*1/4 cup all-purpose flour

*1/2 cup Italian bread crumbs

*1/4 teaspoon red pepper flakes 

*pinch of cayenne pepper 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon butter 

*4 slices Canadian bacon or deli ham

*4 slices Swiss cheese

*1/4 cup chicken stock

*1 1/2 teaspoon cornstarch 

*1/2 cup heavy whipping cream 

*1 teaspoon dijon mustard (optional)

* hamburger buns (I like to toast the insides of the buns)

Directions:

~In a medium bowl, mix 1 cup buttermilk and 2 teaspoons hot sauce.

~Place chicken in mixture and coat well.

~In a shallow pan, mix 1/4 cup flour, 1/2 cup breadcrumbs, 1/4 teaspoon red pepper flakes, pinch of cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper.

~Remove chicken from milk mixture and allow excess milk to drip off.

~Place in breadcrumb mixture and coat well.

~Return to milk mixture and then back to breadcrumb mixture again.

~Place on a large plate, cover with plastic wrap and allow to sit in the refrigerator for at least 1/2 hour or up to two hours.

~Melt 1 tablespoon butter in a skillet over medium/high heat.

~Place chicken into skillet and cook for about 5-6 minutes or until golden brown.  Flip and cook another 5-6 minutes or until chicken is cook through.  

~Remove chicken from pan.

~Pour 1/4 cup chicken stock in same pan.

~Stir 1 1/2 teaspoon cornstarch into1/2 cup  heavy cream.

~Whisk into pan along with 1 tablespoon Dijon mustard.

~Cook until it starts to boil.

~Place chicken back into pan and place a piece of Canadian bacon and then a slice of Swiss cheese over each chicken breast, cover and cook until cheese is melted.

~Place on toasted bun.  

~Top with shredded lettuce, tomato, and pickles if desired.

Italian Sub Sandwich

This is one of my favorite sandwiches.  I make my own sub rolls and dressing to make it even better.

ITALIAN SUB SANDWICH
(makes 2 large or 4 small)

Ingredients:
*2 large or 4 small sub buns (I prefer to make my own)
*Your favorite vinaigrette dressing (I make my own)
*8-12 slices Genoa Salami, thinly sliced
*8-12 slices capicola, thinly sliced
*8-12 slices boiled ham, thinly sliced
*4-6 slices provolone cheese, thinly sliced
*4-6 slices mozzarella cheese, thinly sliced
*yellow or red onion, thinly sliced
*tomato, thinly sliced (when beefsteak are in season i like to use them)
*1 cup shredded lettuce
*peperoncini, sliced
*salt & pepper

Directions:
~Cut sub rolls in half lengthwise.
~Remove some bread from the middle, unless you like lots of bread.
~Drizzle desired amount of vinaigrette dressing on top and bottom half of sub bread.
~Layer meats on bottom half of sub bun.
~Layer mozzarella and provolone cheese over meat.
~Add veggies (omitting those that you don't like)
~Sprinkle a little salt and pepper
~Place top half of sub bun and enjoy.
~If you prefer a hot Italian Sub, preheat oven to 400 degrees.  Put the sandwich together without the veggies.  Place sandwich on a cookie sheet and bake for 5-10 minutes or until cheese is melted.  Remove from oven and place veggies and top bun on sandwich.

Pizza Pitas

Fill these with whatever pizza toppings you like.  I like to add a little shredded lettuce to the top once it's cooked, but you don't have to.  You can leave it flat and bake if you prefer.

PIZZA PITAS
(makes 4)

Ingredients:
*4 pita's (I preferred to make own pita)
*1 cup pizza sauce
*1-2 cups mozzarella cheese, sliced
*1 cup shredded lettuce (optional)

Pizza Topping Ideas:
*1 pound pepperoni, sliced
*1/4 -1/2 pound sausage, cooked and drained
*1/2 cup pineapple tidbits, drained
*1/2 cup black olives, sliced
*1/2 cup feta cheese
*1 green bell pepper, chopped and cooked
*1 small yellow or red onion, chopped and cooked
*1/2 pound bacon, cooked and crumbled
*1 cup mushrooms, sliced and cooked
*1 cup bbq chicken, cooked and shredded
*1 cup deli ham, chopped
*4 teaspoons ranch dressing to drizzle over top of pizza when done vf

Directions:
~Preheat oven to 400 degrees.
~Spray a cookie sheet with a cooking spray.
~Place pitas on cookie sheet.
~Spread 1/4 cup pizza sauce on each pita.
~Place desired pizza toppings on pita.
~Sprinkle 1/4 - 1/2 cup cheese over toppings.
~Bake for 5-10 minutes or until cheese is completely melted and bubbly.
~Remove from oven and plate.
~Add shredded lettuce (optional).
~Fold in half to eat or eat open faced.  

Pepper Steak Pita

This is so yummy! I love how easy and quick it is to make.  You could make some homemade french fries or soup to go with it, but I think it's pretty filling just as it is. Homemade pita bread makes it even better.

PEPPER STEAK PITA
(serves 4)

Ingredients:
*2 tablespoons olive oil
*1 medium sweet onion, sliced
*1 red bell pepper, sliced into thin strips
*1 green bell pepper, sliced into thin strips
*3 garlic cloves, minced
*1/3 cup soy sauce
*1/3 cup red wine vinegar
*1/3 cup honey
*1 1/2 pounds strip or flank steak, cut into thin strips
*4 pita breads
*1/2 cup feta cheese (optional)

Directions:
~Heat olive oil in a large skillet over medium heat.
~Cook onions, red & green bell peppers, for about 3-4 minutes, stirring often.
~Add garlic and cook until veggies are almost tender, stirring often.
~Remove from pan and set aside.
~In a small bowl mix soy sauce, honey, and red wine vinegar.
~Pour in pan and add steak.
~Cook for 5 minutes minutes, stirring often.
~Add veggies and cook for another 5-10 minutes.
~Divide pepper steak into warm pitas.
~Sprinkle crumbled feta cheese over top (optional).