Tag Archives: sandwich

Grilled Chicken Sandwich with Caesar-ish Dressing


Makes 4
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Ingredients

1 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 garlic cloves, finely grated
2 Tbsp. plus 2 tsp. fresh lemon juice
2 tsp. freshly ground black pepper, plus more
1/3 cup plus 2 tsp. extra-virgin olive oil, plus more for grill
6 Tbsp. mayonnaise
1/4 cup chopped cornichons (about 9)
Kosher salt
4 large or 6 small skinless, boneless chicken thighs (about 1 1/2 lb. total)
4 brioche buns, split
1 medium fennel bulb, thinly sliced crosswise, fronds reserved
1 cup basil leaves
1/4 tsp. crushed red pepper flakes (optional)
1 small head Little Gem lettuce
1 medium tomato, sliced 1/4″ thick

Instructions

Whisk mustard, Worcestershire, garlic, 2 Tbsp. lemon juice, and 2 tsp. black pepper in a medium bowl. Whisking constantly, stream in 1/3 cup oil until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons (this will be the special sauce). Season mayo dressing with salt; set aside.

Season chicken thighs with salt and add to medium bowl with remaining marinade. Toss to coat. Let sit at room temperature, tossing occasionally, at least 30 minutes, or chill up to 4 hours.

Prepare a grill for medium-high heat. Lightly oil grate. Grill chicken, turning once halfway through, until well charred and cooked through, 8–10 minutes. Transfer to a platter and let rest 5 minutes. If you have 6 chicken thighs, cut 2 of them in half and use 1 1/2 thighs per sandwich.

Grill buns cut side down until lightly charred, about 30 seconds. Transfer to platter with chicken.

While chicken rests, coarsely chop fennel fronds. Toss fronds, sliced fennel, basil, red pepper flakes (if using), and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl; season with salt and black pepper.

Spread reserved mayonnaise dressing on cut sides of each bun. Arrange 1–2 lettuce leaves and sliced tomato on bottom halves. Top each with chicken, then arrange fennel salad over. Close sandwiches with top buns.

Recipe by Molly Baz
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Mozzacado Sandwich

Ingredients

4 thick slices sourdough bread
1 medium avocado
1 small ripe tomato
4 thick slices whole-milk mozzarella
6 to 8 fresh basil leaves
Flaky sea salt and freshly ground black pepper

Instructions

Lightly toast the bread. Meanwhile, smash the pitted avocado with a little salt and pepper. Spread a thick layer of smashed avocado on the warm bread. Layer the cheese with the basil and tomato over the avocado.

Make two sandwiches, slice, share with someone you love, and enjoy.
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Pulled Pork Sandwiches

Yield: 12 sandwiches

Ingredients

For the Pork:

6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:

2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys’ go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don’t oversoak, or the wood will snuff out the fire.

Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork: Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever.
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Egg Salad

Ingredients

6 hard boiled eggs peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

To Serve

butter lettuce
pickled onions
grainy bread toasted
smoked sea salt for sprinkling

Instructions

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too.

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first. Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt.

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches.
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Cheesy Garlic and Meatball Rolls


Servings 6

Ingredients

12 soft Hawaiian rolls
1/2 cup butter
3 cloves garlic, minced
1/2 teaspoon salt
12 frozen cooked meatballs, thawed
1 cup marinara sauce
1 cup mozzarella cheese

Directions

Preheat the oven to 350 degrees F and grease a 9-by-13 casserole dish.

Using a sharp knife, cut out the top of each roll and remove enough bread to fit a meatball inside. Place rolls in a casserole dish as they are done and set aside.

Place the meatballs and marinara sauce in a medium-sized saucepan set over medium heat. Cover and cook just until sauce and meatballs are both hot throughout.

In a large frying pan set over medium heat, melt butter. Add garlic and salt and saute for 1 to 2 minutes, just until garlic is soft.

Using a pastry or silicone brush, brush the garlic butter generously along the inside of each roll.

Place a meatball inside each roll.

Top each meatball with a tablespoon or two more of marinara sauce and sprinkle with mozzarella cheese.

Place the casserole dish into the preheated oven and bake for about 10 minutes, just until cheese has melted.
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Double Crunch Chile Relleno Monte Cristo Sandwiches


Serves: 2

Ingredients

4 1/2-inch thick slices bread (I used a round of Italian)
2 tablespoons butter
4 thin slices cheddar cheese
4 thin slices pepper jack cheese
2 green chiles, such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*
1/2 cup flour
2 eggs, lightly beaten
Dash of salt
Vegetable oil, enough to coat the bottom of a large skillet or frying pan

Instructions

Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.

On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.

In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don’t turn it off.

Working at a brisk pace (you don’t want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.

Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.

Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.

Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches.

Notes:

To roast chiles, place on a hot grill in under the broiler until the skin blisters, then place hot, soft chiles into a an airtight bag, close tightly and allow to steam. The skin should easily peel off.

If you don’t wish to use fresh chiles, you can purchase an 8-ounce can whole or diced green chiles, drained and patted dry and skip this step.
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Baked Turkey & Cheese Sandwiches


Servings 12

Ingredients

12 small sandwich buns
1 pound deli turkey
12 thin slices provolone cheese
1 stick butter
2 Tbsp. brown sugar
1 Tbsp. worcestershire sauce
1 Tbsp. dried mustard
1 Tbsp. poppy seeds

Instructions

Prepare sandwiches by dividing turkey and cheese evenly among buns.

Place sandwiches on a rimmed baking sheet lined with aluminum foil.

In a small saucepan, combine remaining ingredients. Bring to a boil over medium-high heat.

Remove from heat and pour over sandwiches.

Cover with foil and refrigerate sandwiches overnight. (*Note: this step can be eliminated if necessary)

Uncover sandwiches and bake at 350 degrees for 20 minutes.
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