41 Sandwiches We’d Make to Get an Engagement Ring – Bon Appétit
I love sandwiches. There are few things better than having a good sandwich for lunch or even dinner. Bon Appetit has put together 41 recipes for several different kinds of sandwiches that will appeal to everyone and give you some great ideas of new things to try for lunch or dinner. Check it out!
It is getting into that turkey time of year. For most of the year, turkey is kind of expensive and not something I buy very often, unless it is ground turkey. Even just getting a turkey breast can be kind of pricey. The other problem I have is unless we are having people over for dinner, it just doesn’t make sense to buy a huge turkey for just the three of us. That being said, last week I had a hankering for some turkey and bought a 15 pound one. Needless to say, after I made it we had lots of leftovers. I was able to use the carcass to make some turkey stock, which will be used in soups this week. I also made some turkey salad for lunches for Michelle and myself. That still left us with leftover turkey, mashed potatoes, stuffing and gravy. What better way to make use of them then to make some open face sandwiches for dinner the other night?
Open Face Turkey Sandwiches
1 1/2 pounds leftover turkey meat, sliced
1/2 cup leftover turkey gravy (add some water to it if necessary)
1/2 cup leftover turkey stuffing
4 slices bread
In a medium saucepan over medium heat, mix the turkey and the turkey gravy until the gravy is heated through and bubbling. Add more water or stock to thin out the gravy if necessary. Coat the turkey slices on all sides to make sure they are covered with gravy. Add in the stuffing and toss to coat and warm through, about 2 minutes. Toast the pieces of bread to your particular liking. Cover the toasted bread with the turkey, gravy and stuffing. Serve with a side of leftover mashed potatoes.
Okay, I know it’s not really much of a recipe, but it makes a great quick meal when you have lots of leftovers and just want something simple to use them with. You can also do the same thing here if you have any leftover chicken and gravy from a roasted chicken, or even with some meat dishes like a roast beef, pot roast or even a meatloaf with some gravy. If you would rather have a turkey panini, then I you can do that as well.it’s just a good way to make use of what you already have around the house without wasting anything and it is something to keep in mind as we get closer to the holidays and will undoubtedly have leftovers to deal with.
That’s all I have for today. Just a quick post this morning before you get on with the rest of your day. I have lots of recipes planned for the coming days, including several that make use of the slow cooker as we are getting into that time of year again and a few new soup recipes as with Fall comes the season of soup around our house. I also have some good ideas for some Oktoberfest meals if you are looking to do something fun with that (you can start by trying the pretzel recipe I posted yesterday). Keep a look out for all of those in the coming days and weeks. Until next time, enjoy the rest of your day and enjoy your meal!
This may be the easiest recipe of the week from Cook’s Country, which is why it was perfect for a busy night like last night. Wednesday’s are typically my busiest day of the week so I don’t always have a lot of time to do an intricate meal. That’s why something like chicken Parmesan subs makes such great sense. it’s quick, easy and the clean up is a snap. everything can be done in about 20 minutes and you can be on with the rest of your evening.
Chicken Parmesan Subs
1/2 cup all-purpose flour
3 eggs
1 cup panko bread crumbs
Salt and pepper
4 (4-ounce) chicken cutlets
1/4 cup vegetable oil
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes
4 (6-inch) sub rolls, split lengthwise
4 ounces shredded Italian blend cheese (1 cup)
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Combine the bread crumbs, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a third shallow baking dish.
Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dip each cutlet into the flour, then dunk in the eggs and dredge in the panko bread crumb mixture, pressing the cutlets down into the bread crumbs to make sure they adhere. Heat 3 tablespoons of vegetable oil in a large, non-stick skillet over medium-high heat until shimmering. Add the cutlets, lower the heat to medium and cook the cutlets until golden brown and crisp, about 2 minutes per side. Transfer the cutlets to a paper towel-lined plate and allow them to rest for 5 minutes. Slice each cutlet in half lengthwise.
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook just until the garlic is fragrant, about 30 seconds. Stir in the diced tomatoes and their juice and allow it to simmer until slightly thickened, about 7 minutes. Mash the mixture until only small chunks of tomato remain. Season the tomatoes with salt and pepper. Place the sub rolls on a rimmed baking sheet. Lay 2 pieces of chicken inside each roll. Cover the cutlets with tomato sauce, then sprinkle with the cheese. Bake the subs until the cheese is melted, about 3 to 5 minutes. Serve.
It’s a very simple and tasty meal that is great for a weeknight. you can serve this with a side salad and you have your meal all set. To save some time, I used some of the left over sauce from the meatballs and marinara I made the other day instead of the diced tomatoes and simply re-heated the sauce a bit before putting it on the chicken.
That’s all for today. Check back tomorrow for another Cook’s Country recipe. The next one up will be a great pan-roasted chicken and vegetables recipe that is one of the issues I received. You make everything on a simple rimmed baking sheet so it is all done in one dish – chicken, potatoes and vegetables. I haven’t forgotten about the peach-blueberry ice cream pie either. That one will be up this weekend. Until next time, enjoy the rest of your day and enjoy your meal!
Sandwiches are one of the great pastimes in my house. I personally love to eat them and could have it every day if I could get away with it. They are quick and easy meals that are perfect for hectic weeknights or just for a lazy weekend dinner. Of course, they are great for lunch any time at all. I had bought a package of chicken tenderloins when they were one sale this past week and was looking for something to do with them, and this turned out to be a fine idea.Michelle had suggested sandwiches, so that’s the way I decided to go with it.
Chicken Tender BLAT (Bacon, Lettuce, Avocado and Tomato)
1 pound chicken tenders
3/4 cup panko bread crumbs
1 egg, beaten
3/4 cup all-purpose flour
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 slices bacon, cooked
4 leaves Romaine lettuce
1 tomato, thinly sliced
1 avocado, peeled, pitted and sliced
4 rolls
Pat the chicken dry with paper towels. Place the bread crumbs in one shallow bowl, the beaten egg in a separate shallow bowl and the flour in a third bowl. Season the flour with salt and pepper. Dredge the chicken tenders in the flour, shaking off any excess. Dip the chicken in the egg, allowing the excess to drip off, then roll the chicken tenders in the panko bread crumbs until well coated, shaking off any excess. Place the chicken on a separate plate and repeat the process until all the chicken is coated in the bread crumbs.
In a large nonstick skillet over medium-high heat, heat the oil until it is shimmering. Add the chicken to the skillet in batches so as not to overcrowd the pan. Allow the chicken to brown on one side before flipping it over, about 4 to 5 minutes. Flip the chicken and brown the second side until the chicken is cooked through completely, about another 4 minutes. Remove the chicken from the pan and place on a paper towel-lined plate to drain and cover to keep warm while you repeat the process with any remaining chicken.
Once all the chicken is made, you can begin assembling the sandwiches. Place slices of tomato on each roll, followed by pieces of bacon. Then place one or two chicken tenders on the roll, followed by a piece of romaine lettuce and topped with avocado.
You could also put some mayonnaise or other sauce on the sandwiches if you wish. I actually added a little bit of sliced red onion to my sandwich as well and it was great. I served the sandwiches with some of the Alton Brown potato salad that I posted the recipe for yesterday and some homemade cole slaw that I had also made. You can serve these sandwiches hot or cold depending on whatever each person might like to have. it’s certainly easy enough to do for any night of the week and you could even use boneless chicken breasts sliced thinly into strips instead of buying the chicken tenders or use frozen chicken tenders if that is what you like best and eliminate the entire step of breading the chicken.
That’s all I have for today. Tomorrow is Father’s Day so I don’t know if I will get around to doing a post or not. We’ll have to see how the say goes, but I do have some recipes that I used this week that I intend to post, so keep checking back for those. Until next time, enjoy the rest of your day, a happy Father’s Day to all of the Dads out there, and enjoy your meal!
For the third part of the dinner I made on Mother’s Day, we decided to make something for those who may not be into pasta and tomato sauce as much. I had bought some Italian sausage and was intending just to make plain sausage and peppers and have some rice to serve with it on the side. There’s not much different you can really do with sausage and peppers, but I thought it would be much better, cleaner and maybe even healthier if possible if I did the whole thing in the oven. It’s quick, it’s easy and if you use a disposable foil pan, fast clean-up too.
Baked Italian Sausage and Peppers
1 1/2 pounds sweet or hot Italian sausage links (about 6 links)
2 large onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 tablespoons olive oil
Salt and pepper, to taste
Preheat the oven to 375 degrees. Slice the onions and peppers, seeding the peppers along the way.Place the onions and peppers in the bottom of a large 9 x 13 baking dish. Toss the peppers and onions with the two tablespoons of olive oil. Season with salt and pepper. Top the vegetables with the Italian sausage links. Prick each sausage several times with a sharp knife or the tines of a fork on the bottom and the top of each link. This will help to release some of their juices to flavor the peppers and onions.
Cover the pan with foil and bake in the oven for 20 minutes. After 20 minutes, remove the foil so that the sausages can brown and bake for another 20 minutes. Turn the sausages over to brown on the opposite side and bake for another 20 minutes. Remove from the oven and serve.
That’s all there is to it. I actually added some extra pepper and onions on top of the sausages when I first put them in the pan to get even more flavor. You could certainly serve these on hoagie rolls as a traditional sandwich if you wanted to go that route. You could even do the same recipe on your grill if you wanted, perhaps getting some grill marks on the sausage before you put them in the pan to cover them. Steaming them for that 20 minutes really helps to release some flavor and then browning them for 40 minutes makes them perfect and crisp, just the way I like it. Everyone loved them and there were no leftovers at all and they were taken so fast I never got a picture of them!
I still have a couple of recipes leftover from the Mother’s Day meal that I will post tomorrow. Work kind of slowed me down this week so I didn’t get to post as often as I would like, but tomorrow we will have the wilted spinach salad with warm bacon vinaigrette and the tomato and mozzarella. Very simple and easy recipes for both of them. I am also working on the meals for next week so I hope to get to them as well. Keep checking back and see what we come up with. Until next time, enjoy the rest of your day and enjoy your meal!
It was hard to resist trying the recipe of the picture on the front cover of the April issue of Bon Appétit magazine. The picture of the fried chicken sandwich that they had on the front looked too good to pass up, so I thought I would give it a try. The recipe itself for the sandwich, the spicy mayonnaise and the Slavic goes with the sandwich were all very easy to prepare.
Fried Chicken Sandwiches with Slaw and Spicy Mayo
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickles slices, plus 1/4 cup pickle juice
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt, plus more if needed
1 cup buttermilk
2 8-ounce skinless, boneless chicken breasts, halved crosswise
Vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons butter, room temperature
To make the spicy mayonnaise and slaw, mix the garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss the onion, jalapeno, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
For the chicken, whisk the flour, pepper, and half teaspoon of salt in a shallow bowl. Pour the buttermilk into another shallow bowl. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip the chicken in the buttermilk, allowing the access to drip back into the bowl. Dredge the chicken again in the flour mixture, shaking off any excess.
Pour the oil into a large, heavy skillet to a depth of half-inch. Using a deep-fry thermometer, heat the oil over medium heat until the thermometer registers 350°. Fry the chicken until Golden Brown and cooked through, about three minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.
Spread the cut sides of the roles with butter. Heat and another large skillet over medium heat. Working in batches, cook the roles buttered side down until browned and crisp, about one minute. Spread each role with spicy mayonnaise. Build the sandwiches with the roles, the chicken, and the cabbage slaw.
The sandwich itself was awesome. The crispy chicken with the spice from the mayonnaise and the tang of the slaw was a perfect combination. I think if you wanted to cut some fat out you could either use less oil for frying or even try oven-frying the chicken, though it may not come out quite as crispy. For the slaw, I used a bag mix of cole slaw cabbage instead of slicing the cabbage itself. I really liked the way the pickles and jalapeno added great flavor to the slaw and the sandwich. I think you could easily change the recipe around some and not use the mayo if that is what you wanted and go with some mustard or just have the slaw with it instead. I served the sandwiches with some potato salad as a simple side, although Sean opted to have tater tots instead.
That’s it for this recipe. I do have another post to put up about a restaurant we ate at this weekend so that one will follow shortly. I also have a few recipes to try this week, including crab cakes with oven fries, a sweet and sour pork stir fry, and another from Bon Appetit that was on the cover of the most recent issue for griddle cakes. Check back this week and see if you like any of them. Until next time, enjoy your day and enjoy your meal!
I had some shrimp to cook and Sean just wanted some simple fried shrimp. I, on the other hand, wanted to jazz things up a little bit and decided to make some po’boys. Well, they are about as close as I can get to it anyway, since I don’t have the bread from Louisiana, but the recipe was pretty darn good anyway. If you’re going to go through the effort to do the shrimp, you absolutely need to make your own remoulade. It tastes awesome, takes minutes to do and is completely worth it, trust me.
Shrimp Po’Boy Sandwiches
1 pound medium shrimp, shelled, deveined and with tails removed
3/4 cup fine cornmeal
3/4 cup flour
1 Tbsp Cajun seasoning
1 teaspoon salt
2 eggs, beaten
Vegetable oil for frying
1/2 head lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls
Remoulade
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayo
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce
1 large garlic clove, minced and smashed
1 Tbsp sweet paprika
1-2 teaspoons Cajun seasoning
For the remoulade, mix all the ingredients together in a medium bowl until they are well blended. Cover and refrigerate for at least 30 minutes before serving so the flavors meld.
Pour 1/4 inch of oil in a deep-frying pan or Dutch oven and heat the oil over medium high until a candy thermometer inserted reads 375 degrees.
Meanwhile, mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with several shrimp at a time, place the shrimp in the beaten egg and then in the cornmeal mixture. Shake off any excess and place the shrimp in the hot oil, frying until golden on both sides, about 2-3 minutes total. Remove the shrimp to a paper towel-lined plate to drain. Repeat the process with the remaining shrimp.
To assemble the sandwiches, slice the rolls and smear the remoulade on the insides of both halves. Lay a layer of lettuce over the remoulade on the bottom of the sandwich, then place a few shrimp over the lettuce. Cover the shrimp with two or three slices of tomato and press the top of the roll down on the bottom to compress the sandwich a little. Repeat with the remaining rolls, accompaniments and shrimp and serve.
It tasted great. Michelle didn’t eat a sandwich but still dipped the shrimp in the remoulade and loved it. It makes enough remoulade so you’ll have extra to use for something else later on. I served this with fries to keep it simple.
That’s what I made last night. Tonight I think is going to be a leftovers night since we have lots of them. Tomorrow is shopping day, where we will hit Adams Farms and the farmer’s market so I am not sure what we will come up with. Check back and see what we find. Until then, enjoy your day (it’s beautiful here today) and enjoy your meal!
How to Build the Perfect BLT: In The Kitchen: bonappetit.com.
Everyone knows how much I love sandwiches and one of my favorites, along with just about everyone else I think, is the classic BLT. There is nothing quite like crispy bacon, crunchy lettuce and fresh ripe tomatoes on some nice thick bread or even on a good roll. And there are so many variations you can do on this classic too to change it up for yourself. This article from Bon Apettit tells you just how build the perfect BLT for lunch or dinner. Don’t forget the fries and a nice half-sour pickle!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 