Tag Archives: sandwich

Summer Chicken Club

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This Summer Club has a long list of ingredients but I assure you it’s EASY.

First, I used lemon pepper rotisserie chicken and all you have to do is slice it off the breast. I also purchased precooked bacon which worked great in this recipe.

An important ingredient is the tomato so I highly recommend buying local tomatoes because they are more flavorful. Also, you need wonderful bread – a bun, focaccia, even flatbread will work.

The pesto aioli is important as well. To make it, I simply stir together store-bought pesto sauce (or homemade if you have it) with mayonnaise. It’s delicious.  The one caveat is the strength of the basil aioli depends on the pesto you use so taste and adjust as needed. I used Rana, which is found in the refrigerated section of the grocery store. I love the flavor of that brand.

So between some wonderful fresh bread I sandwich lemon pepper rotisserie chicken, fresh basil, thick sliced tomato, bacon, tender Butter lettuce, thinly sliced red onion, Swiss cheese and cucumber slices (which is optional). It’s a light sandwich packed with fresh summer flavor. I think you will enjoy it.

Summer Club

Serves 2

2 rolls (focaccia or other large crusty roll)

4 tablespoons mayonnaise

2 tablespoon prepared pesto sauce

2 deli style slices of Swiss cheese

1 lemon pepper rotisserie chicken breast

4 slices of precooked cooked bacon

2-4 thick slices of fresh tomato, salted lightly

4 fresh basil leaves

2 very thin slices of red onion

4 thin slices of English cucumber (optional)

4 slices of Bibb or Butter lettuce

Preheat oven to 400 degrees.

First, stir together mayonnaise and pesto and set aside.

Slice the breast off the chicken and then slice it into several thinner pieces to fit on your bread.

Cut thick slices of tomato and lightly salt it. Thinly slice onion and cucumber if you are using it.

Either cook your bacon or if you bought precooked bacon, heat it according to the package instructions.

Next, cut the bread open and spread the aioli over the bread. Then top it with Swiss cheese. Put the bread in the oven for 2-3 minutes, just to warm it.

When it comes out of the oven, immediately add fresh basil, lettuce, tomato, bacon, red onion, rotisserie chicken and English cucumber. Serve immediately.

Note: If you ever want to try a different variation to this sandwich, it’s good with thinly sliced and well drained artichoke hearts or roasted red bell peppers (omit the cucumber in this case).

Chicken Sandwich with Curried Mayo, Mango and Banana

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I have not posted in forever, but I’ve been so busy. I just got back from Jamaica and for the next few days, want to share some culinary inspiration from the country. I love Jamaican curry so I decided to craft a rotisserie chicken sandwich that captures flavors from the island: curry, mango and banana.

I am crazy about this sandwich and it takes 10 minutes to prepare so it’s perfect for a busy night (like my nights have been).

I hope you enjoy it! I will be back to posting this week.

Chicken Sandwich with Curried Mayo, Mango and Banana

Serves 2

1/3 cup mayonnaise

1 teaspoon curry powder

2 tablespoons minced red onion

2 rolls or ciabatta rolls

1 large rotisserie chicken breast, sliced

1 large mango, peeled and sliced into thick slices

1 small ripe banana, peeled and sliced

Slices of red or green bell pepper (desired amount)

Handful of cilantro

Salt to taste

Stir together the mayonnaise, curry powder, onion and set aside.

Pull the chicken breast off the rotisserie chicken and cut it into slices that will fit on your bread.

Peel and slice your mango and banana. Slice a desired amount of red or green bell pepper.

Slice the bread in half and generously spread curried mayonnaise mixture on both sides. Place the chicken on the bottom and top it with mango. Place the sliced bananas on the top layer pressing into the mayonnaise using the mayonnaise as a glue to keep them in place.

Add a dash of salt to the banana. Top with sliced bell pepper and some fresh cilantro. Close and consume.

Light Greek Chicken Salad

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If you love chicken salad, but are watching your fat intake, then try my Greek version. It has less calories, less than half the fat of traditional chicken salad, and calcium and probiotics. You can shave more calories by using low fat yogurt and it still tastes good.

It’s a light and healthy version.

Dill and Kalamata olives really pump up the flavor in this dish. I use garlic salt to flavor it, too. I enjoy this salad in a wrap, but you can also serve it as a salad or with pita chips as a dip.

The key is to refrigerate it at least 2 hours before serving (more is always better).

Light Greek Chicken Salad

1 rotisserie chicken

4 green onions

1 stalk celery

1 cup chopped cucumber

1/3 cup chopped Kalamata olives

1 cup plain Greek yogurt (whole or low fat)

1 teaspoon dried dill weed

1 teaspoon lemon juice

Garlic salt to taste

Pepper to taste

Remove all the skin from the rotisserie chicken and discard. Then pull the meat off the bones and chop the entire chicken into pieces. Place it in a large container with a lid.

Chop onions, celery, cucumber and Kalamata olives and add to chicken.

In another bowl, stir together Greek yogurt, dill week, lemon juice and a dose of garlic salt. Pour over chicken and stir to combine all ingredients.

Cover and refrigerate at least two hours before serving. Add garlic salt and pepper to taste before serving.

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Chicken Bahn Mi

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Bahn Mi is a Vietnamese sandwich but it is really a fusion of French and Vietnamese cuisines. It’s usually made with pork and fairly complicated, but this is a simplified version. The mushrooms add excellent meaty flavor; the vegetables soak in a quick brine to make them sweet and sour. The chili sauce is optional, as it may be too spicy for children. I usually make this sandwich with just mayonnaise because when something is too spicy, it can ruin the entire dish. If you add chili sauce, start small and taste as you go. The nice thing about this sandwich is you assemble the whole loaf and then cut it into servings.

I LOVE the mushrooms in this recipe

Ingredients:

1 loaf of French baguette (can substitute four ciabattas)

½ cup rice vinegar

2 tablespoona sugar

1 teaspoon salt

1 cucumber, sliced

1/4 cup shredded carrots (I buy pre-shredded to save time)

1/3 pound Shiitake mushrooms

2 tablespoons canola oil

2 teaspoons soy sauce

1/2 cup mayonnaise

1-2 tablespoons Asian chili sauce (optional)

¼ cup cilantro

2 cups sliced rotisserie chicken, skin removed

Stir together vinegar, sugar and salt until dissolved. Add sliced cucumbers and shredded carrots to the mixture and set aside. Sliced radishes are a nice addition, too.

Next, cut the stems off your mushrooms and heat the canola oil in a large skillet over medium-high heat. When hot, add mushrooms and cook until tender. At the last minute, add soy sauce to mushrooms.

If you plan to use the chili sauce, stir it into mayonnaise. If not, slice your baguette in half horizontally and spread mayonnaise over the entire bread.

Evenly distribute mushrooms across the bread. Then layer on the sliced chicken.

Drain the cucumbers and carrots and sprinkle that over chicken. Top with fresh cilantro. Close the bread and cut into four large sandwiches. Serve immediately.

Serves 4.

Curried Chicken Salad

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Curried Chicken Salad

I make amazing curried chicken salad!

It’s wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip with tortilla chips. It’s so versatile.

And it has everything from dried cranberries to shredded coconut, it’s wonderful.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad

1 rotisserie chicken

2/3 cup sliced green grapes

2 tablespoons chopped cilantro

1/3 cup chopped red onion

2 stalks celery

1/3 cup shredded sweetened coconut

1/2 cup dried cranberries

1 1/4 cups mayonnaise

1 cup Light Miracle Whip

1 1/2 teaspoons curry powder (or to taste)

salt and pepper to taste

De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don’t plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don’t ruin it.

Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.

This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.

Chicken Cordon Bleu Sandwich

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I’ve been on a sandwich kick lately. I love revamping traditional recipes and transforming them into portable sandwiches. Chicken Cordon Bleu is one of my favorite dishes but it’s so fattening and time consuming to make. For this sandwich version, I simply add white wine to mayonnaise to create a sauce and dress it with paprika and white pepper, which are traditional.

It’s a good sandwich, not my best, but good.

Chicken Cordon Bleu Sandwich

Serves 1

1 tablespoon mayonnaise

1 teaspoon dry white wine

Dash of each paprika and pepper (white pepper is preferred, but black will do)

1 crusty bread roll or large dinner roll from a bakery

4 slices of good quality deli ham or proscuitto

1 thick slice of Gruyere cheese (you can substitute Swiss)

Half a rotisserie chicken breast

Preheat oven to 400 degrees.
First, stir together mayonnaise, wine and paprika and pepper. Set aside.

When the oven is preheated, slice your roll in half. Smear mayonnaise mixture, which will be thin, on both insides of the bread. Layer the ham, cheese and chicken and close the sandwich. Bake for 5 minutes and then enjoy.

Awesome, Chicken and Artichoke Sandwich

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Awesome Chicken, Artichoke Sandwich

This chicken sandwich is crusty on the outside, gooey on the inside and packed with flavor. If you love artichoke dip at parties, you will LOVE this.

This recipe can easily be doubled and you will want to once you taste it. It’s one of my favorites.

2 cups chopped rotisserie chicken breast

4 ounces cream cheese, softened

3 tablespoons mayonnaise

2 tablespoon your favorite olive tapenade (I like green olive for this)

1 cup chopped artichoke hearts

1 cup shredded, fresh parmesan cheese

1/8 teaspoon Italian seasoning

Half a loaf of French or Italian bread (not baguette)

Preheat oven to 375.

Stir together chicken, cream cheese, mayonnaise, olive tapenade, artichoke hearts, Parmesan and Italian seasoning. Set aside.

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Cut the bread in half and then cut it horizontally. Fill the bread with chicken mixture. If desired, add a tiny sprinkle of more Italian seasoning.

Wrap the loaf in aluminum foil and pop in the oven for 18-20 minutes. When it’s done, cut into four servings.

Yes, it’s THAT EASY!!

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Serve with a salad.

Asian Chicken Salad (three ways)

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I love, love, love chicken salad and am constantly creating different versions.

My top three recipes are this one, my rosemary chicken salad and my curried chicken salad.

My Asian version always wows people and I think it’s because it’s so unique. I love it because it’s easy, delicious and I can serve it three ways.

. I have served this on Ritz crackers at parties and it’s a huge hit;

I have piled it in the middle of a salad and devoured it for lunch (pictured here).\;

And I have served it on French bread as a sandwich and that’s pretty fantastic, too. I recommend topping the sandwich with thinly sliced cucumbers.

Every version is fantastic. In my recipe, I recommend using celery OR water chestnuts. I prefer celery but have made it both ways.

They key to this salad is you must have Soy Vay Veri Veri Teriyaki sauce. If you’ve never used that sauce, you should. It’s one of my favorite kitchen condiments.

It’s AMAZING on stir fried vegetables, soba noodles, on chicken. The great thing is, it’s a complete sauce so you don’t need to add other sauces.  I have used it for dipping sauce, as a marinade, etc, etc. It’s so versatile. Once you try it, you will ask that bottle: “Where have you been all my life?”

If you can’t find it on your local store, you can order it online: https://www.soyvay.com

You can search stores in your area on the website to see if they carry it.

This salad is perfect for entertaining or enjoying at home. Take it on a picnic or out on the boat. It’s lovely. Enjoy.

Asian Chicken Salad

3 1/2 cups chopped rotisserie chicken, skin removed

3/4 cup mayonnaise

1/3 cup Soy Vay Veri Veri Teriyaki

2 stalks of celery OR 5 ounces water chestnuts, minced

3 green onions, sliced

1/4 cup chopped cilantro

Pepper to taste (you don’t need salt)

2 tablespoons shredded carrot (optional) I add carrots when serving as a salad

Ritz crackers to serve, or bread, or a bed of lettuce

Dark meat is great in this dish, so if you’re not crazy about legs and thighs, try adding the meat to this. It makes a wonderful appetizer. A buttery Ritz is a wonderful complement, or serve it on a slice of cucumber when it’s hot outside for a refreshing appetizer.

While I am not an iceberg lettuce fan, if you are serving this on lettuce, iceberg is the way to go. It’s so crisp and light and is a beautiful compliment to the salad.

Directions:

In a large bow, mix mayonnaise and Soy Vay sauce together. Then add chicken, celery or water chestnuts, onion and cilantro. Stir until thoroughly combined. Add pepper to taste.

If serving as a salad, serve it over lettuce with cucumbers and topped with carrots.

In serving for a party, you an sit it out surrounded by crackers or plate each individual cracker. Cucumber slices are a nice addition if it’s self serve. You an also use cucumber slices to serve the salad if you are avoiding extra carbs. You can garnish with extra cilantro, if desired. I did it more for aesthetics for the photo.

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Or serve on bread.

California Chicken Sandwich with Basil Mayo

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Easy. Easy. Easy. That sums up this sandwich. If you want something quick, but with a flavor kick, try this. I add basil paste to the mayonnaise and then simply add chicken, avocado, tomato and a touch of garlic salt.

Built that on some good bread, and you’re done. This keeps well so it’s a good choice to take on a picnic or to the office for lunch.

California Chicken Sandwich

This easy sandwich gets a big punch of flavor from basil mayonnaise. This sandwich is so easy, delicious and has lots of healthy fat.

Serves 2

Slice of soft Italian bread or French bread

¼ cup mayonnaise

1 1/4 teaspoons basil paste (these are the refrigerated tubes of herbs you see in the store, usually nears herbs or produce)

1 avocado

1 ripe, beefsteak tomato

Dash of garlic salt

1 large rotisserie chicken breast

Mix together mayonnaise and basil paste and set aside. Slice your bread open and if the bread is thick, slightly pick out some of the bread at the bottom or top so you can layer avocado slices in there.

Then spread mayonnaise mixture inside the bread.

Slice avocado, tomato and chicken. Sprinkle garlic salt on the tomatoes. Then layer all three ingredients in the sandwich. Close the bread, cut it in half and share.

Mock Muffaletta

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I have never been a huge fan of Muffaletta sandwiches because they are overly salty and taste really fatty. My version of the muffaletta is scrumptious. I omit the ham, add chicken, use the mayo to add a creamy flavor and temper the saltiness of olives.  Instead of chopping olives, I simply open a jar of olive tapenade. I prefer green olive tapenade in this recipe.

The chicken adds lean protein to this sandwich and I use less salami than a traditional Muffaletta, so it has less fat. I enjoy this toasted, which makes the bread crusty, cheese gooey and sweats some of the fat off the salami. But you can eat this cold and if you do, it becomes one my “10 minute” recipes. It’s a great, easy sandwich either way. Enjoy.

Ingredients:

3 hoagies or Italian bread sliced into sandwich portions

1/3 cup mayonnaise

¼ cup green olive tapenade

½ cup shredded Manchego cheese (You can substitute Swiss or a Monterey Jack for mild flavor)

1 ¼ cups chopped rotisserie chicken breast, skin removed

Generous dash of Italian seasoning

6 slices large cut salami

Preheat oven to 400 degrees.

Stir together mayonnaise and olive tapenade. Divide the mixture in thirds and spread on the bread. Sprinkle cheese and chicken over hoagies and add a dash of Italian seasoning to each. Top each with two slices of salami.

Bake for 5-7 minutes until cheese melts and bread is toasty. Serve immediately.

Serves 3.

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