Archive for the ‘Sandwich’ Category

I saw a recipe in Real Simple a few months ago for buffalo chicken sandwiches and jotted it down on my list of things to try out.  I was feeling lazy and decided to take a crock pot route instead of following the RS recipe.  I found this one on allrecipes.com, which I followed for the most part: http://allrecipes.com//Recipe/slow-cooker-buffalo-chicken-sandwiches/Detail.aspx

Basically, all you need are the following: crockpot, chicken breast (I used chicken breast tenders), hot sauce or buffalo sauce (I used Frank’s Buffalo Sauce), a few tablespoons of butter, some ranch dressing mix (I used Hidden Valley Buttermilk Ranch), and some kind of bun/ roll to put it on.

Put the chicken in the crockpot, along with the sauce (I used a whole 12 ounce bottle), the butter, the ranch mix (I used about 1.5 packets, or tablespoons).  My chicken was frozen, but I knew it wouldn’t be dinner time in 7 hours, so I still kept it all the way down on the lowest setting… my old ass crockpot is older than me and has no fancy timers, etc.  So it was on low from about 10:30am – 5:30pm, then I turned it off, then turned it back on around 7 to eat at 7:30pm.  I didn’t end up shredding the chicken, because I didn’t want to lose it in the sauce.  I had tenders anyway, not huge breasts, so it worked out.

To top the sandwiches off, I shredded some green cabbage and mixed it with some homemade bleu cheese dressing (to follow).  It was totally delicious, especially with a side of fresh, sweet corn on the cob.  Beware though, we used regular hamburger buns, which proved to be no match for the dressing + hot sauce.  Assemble your sammy, then eat IMMEDIATELY.  It is superrrr messy!  I think next time I am going to try using a tortilla and making it more like a burrito/ wrap, simply to contain the sauces more effectively.  All in all, it was big (and easy!) hit for a quick spring dinner.  I think kids would love this, and it’s not too spicy (with the sauce I used) if you don’t shred the chicken or add more sauce after the fact, as the OG recipe calls for.  In fact, for me, it was tame.

Oh and P.S. the nutrition facts on the allrecipes recipe is WAY off, by my calculation at least.  I got about 420 cals per sandwich (including cabbage and 2 tbsp bleu cheese dressing) with a hamburger bun that was 150cals.

Bleu Cheese Dressing:

Over the Christmas holiday in 2009, my BF and I went to San Francisco, for a mini-vacay.  SO MUCH GOOD FOOD!  One bar we went to, the name of which I can’t remember for the life of me, had delicious beer and even more delicious pub fare.  The best things we had were the bleu cheese dressing and this crazy roasted broccoli, which had the most interesting and unexpected texture (which I have never been ever to replicate, sadly).  I was raving to the server about the bleu cheese and he came back with the recipe!  Their recipe was as follows:  equal parts sour cream and mayonnaise, gorgonzola cheese, and then sauteed scallions which have then been pureed.

I randomly had all the ingredients on hand (random because we are not fans of sour cream or mayo).  I didn’t measure anything out, just eyeballed it, mayo + sour cream + bleu cheese + some of the leftover HV buttermilk powder.  I sauteed the scallions in garlic olive oil (AMAZING) and tried pureeing it in my mini food processor.  This didn’t work out too well.  It was actually pretty gross, so I just chucked it.  I must say though, it was delicious!  I will definitely be making this more often!


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Yogurt marinades

Yogurt is an excellent tenderizer and it’s a common ingredient in Mediterranean and Indian marinades. I bought some yogurt and made 2 marinades & a dip/sauce out of it and I still have more yogurt leftover! I love that yogurt can be sweet or savory.

Cilantro and garlic dip recipe

  • Minced garlic
  • Chopped cilantro
  • Cayenne
  • Cumin
  • Salt
  • Yogurt

The dip is excellent with raw veggies and on sandwiches.

Curry yogurt marinade

  • Minced garlic
  • Curry powder
  • Yogurt

Cilantro and garlic marinade (the exact same as the dip)

  • I did, however, rubbed the chicken (you can use any meat!) with garlic salt, oregano and cumin

I’m letting the chicken marinate over night.. should be pretty delicious! I was impatient yesterday and cooked a piece of chicken from the cilantro & garlic marinade for a sandwich. WORTH IT.

Oh man, the sandwich was SO DELICIOUS. I grilled the meat with a bit of evoo on the pan alonside some onions. I cooked slivers of red bell pepper for about a minute because I wanted it to stay crunchy.

Sandwich formation: toasted wheat bread,Romaine lettuce, grilled onions and bell peppers, CHICKEN!, yogurt sauce, toasted wheat bread.

$ breakdown:

  • Yogurt: $2.50 (Wallaby organic 27 oz of plain yogurt)

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The main inspiration for this recipe is my friend’s mom’s recipe for chicken salad sandwiches. Apparently she roasts the chicken all day and man.. the way it’s seasoned (there’s a little bit of curry powder or SOMETHING) is SO good. The meat is so finely minced that it’s basically a spread. OH MAN it’s so good. Plus I don’t know why but I’ve never thought about making chicken salad sandwiches NOT from a can.

I wanted to do something similar but not exclusively for chicken salad sandwiches (although that is ultimately what I made). I had a bag of frozen chicken breasts from Trader Joe’s that I needed to get rid of, and since I’m impatient, I stuck them into the oven @ 350 degrees instead of thawing them out. After about 10 minutes, the chicken breasts were thawed and ready to season.

  • Garlic salt
  • Chili powder
  • Cumin
  • Curry powder (not too much because curry is very strong)
  • Oregano

I covered the sheet with foil & popped these into the oven for another 20 to 25 minutes until fully cooked. In retrospect, I think I should have lowered the temperature and cooked it longer so it’d be more tender. Oh well.

While the chicken finishes cooking, prepare the rest of the dish for the chicken salad.

  • Diced shallots
  • Minced garlic
  • Chopped fresh thyme

Pour evoo and let the flavors mingle.

After the chicken is done cooking, take 2 forks and shred them. This was a PAINSTAKING process for me (the entire time, I kept thinking about Dave Chappelle’s Samuel L. Jackson beer skit — “Made painstakingly by ME, Samuel L. Jackson!!!”). Mix the shredded chicken with the shallots-garlic-thyme mixture and let it cool down.

Like I mentioned earlier, I wanted to keep the chicken versatile so I didn’t add anything else to the whole batch. When I made myself a chicken salad sandwich, however, I took maybe 1/3 cup of the shredded chicken and mixed it with some mayo and put it on a bed of lettuce (on which I trickled some of my Gwyneth-vinaigrette) on some toasted bread.

I tried it with some mustard and mayo but I don’t think the mustard went too well with the curry powder. Because there’s so much flavor packed into the chicken, it might be best to keep the mayo as is.

I also had some of the chicken on a bed of leafy greens with sliced cucumbers, mushrooms, grape tomatoes, onions and the Gwyneth-vinaigrette. SO good.

$ breakdown:

  • $9 – entire bag of frozen chicken breasts (or maybe it was $12, I don’t really remember) and I used about 7 pieces out of 20 or something

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AKA omnomnomnom.

It’s so sim-po, yet so yummy!

What I used:

4 cheese sourdough bread from my BFF Trader Joe

half a zuchinni

Alouette brand brie cheese (it’s like $4 at Costco for a about a pound)

spray olive oil

garlic salt

I cut the zucchini length-wise so I ended up with 5 flat pieces.  Threw it in a skillet with olive oil spray and sprinkled with garlic salt.  Cook it for a few mins on each side, until its soft when you push your finger into it (twss).  Then spray the pan again lightly with the oil and put in the bread, then brie, then zucchinni, then another small bit of brie to make the bread stick to the sandwich.  Continue grilling like a good ol’ fashioned grilled cheese.  Then eat that melty, cheesy goodness.

the second half

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Chicken sandwich

Chicken marinade

  • Balsamic vinegar
  • Garlic salt
  • Red pepper flakes

Pan grilled the chicken with some mushrooms, toasted some really good wheat bread, mayo, lettuce, dijon mustard & a couple slices of cheddar cheese later..


For the record, I would’ve used a different cheese but cheddar was decent.

$ breakdown:

Cheap. You should have all these ingredients (or something similar) in your kitchen.

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