Chicken Salad Sandwich

Probably one of our favorite meals.  Super easy and SO delicioso!

Ingredients:

• Shredded Chicken (could be crockpotted, canned, or boiled)
• Mayonnaise (as much as you would like to add)
• Cut grapes (we like green)
• Celery if desired
• Cheese if desired

Directions:

• Mix all ingredients to desired consistency
• Put on crescent bread
• Add sliced cheese if you want any

Extreme BLT

Ingredients:
French Break
Turkey
Avocado
Red Pepper
Bacon
Lettuce
Mayo, Mustard, or other desired sauce

Directions:
Cook the bacon
Put all ingredients on the bread then put that on a cookie sheet and broil in the oven.
Once desired color tak out and add sauce and avocado.  Enjoy! :)

Turkey-Bagel Sandwich

When I was single I used to eat one of these everyday for lunch! Probably not the most appetizing thing, but SO good!  This was a friend inspired meal and I've loved it ever since!

Ingredients:
Bagel
Turkey
Cream Cheese
Mustard

Directions:
Toast your bagel, put cream cheese and mustard on both sides.  Layer wiht Turkey, maybe add a little more mustard, and voolaa!!  Tasty!

Inside-Out Panini Gobbler

Super delicious and messy!  Mine was drooling in mustard. haha.  We don't have a panini grill so we just slapped them on the frying pan.  Still worked, it was just hard to flip it over...

Ingredients:

1 loaf fresh french bread
4 oz. (1/2 package) cream cheese
1/2 lb. turkey
6 slices bacon (cooked)
4-5 slices provolone cheese
2 Tbsp. butter
avocado
lettuce
tomato
homemade ranch dressing (hidden valley original ranch dry mix, 1 c. buttermilk, 1 c. mayo)
mustard
mayo
Directions:
Cut the french bread in half, lengthwise. Turn the bread inside-out so you are putting all the fixins on the hard, outer part of the bread. Spread cream cheese on both halves. Add turkey, bacon, and cheese then put the two halves together (the soft sides of the bread should be facing out). Smash as flat as you can, then spread butter on both sides. Cut panini into thirds, place on a heated Foreman Grill (or any indoor grill) and press panini in firmly. Heat until the bread turns golden brown and cheese is melted. Remove panini, lift the top slice of bread and add remaining ingredients and any other ingredients you would like to add. Serve with fries, soup, or salad.

Teriyaki Chicken Salad Sandwiches

Ingredients
2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Lettuce leaves
DirectionsMarinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don't want it to be overwhelming. Refrigerate for several hours.

Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki--if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

Pulled Pork and Saueteed Onion Sandwich

My picture isn't as good looking, but it reminds me of what it was and how ours personnally turned out.

 

The Pork:(adapted from sistersstuff.blogspot.com)
2 1/2-3 1/2 lbs. pork loin roast
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp. salt
1 tsp. chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion

Add all ingredients to a crock pot and cook on high for 4-5 hours or on low all day. Shred meat once done and let sit in the leftover sauce for about 10-15 minutes. Adjust sauce amount to fit the size of your roast. This makes quite a bit of meat and is great used in burritos and salads for left-overs, not to mention left over sandwiches.

The Onions:
Thinly slice 2-3 med onions and sauteed with 2 TBSP olive oil on med/low heat. Move them around in the pan often so they don't burn. They are done once soft, semi-transparent and golden brown.

The Bun:
Use any type of bun or roll you would like. I like to heat and/or toast my buns under the broiler or in the same pan the onions were cooked in. Spread a dab of mayo on your bun.

The Cheese:
Use a slice of Swiss or provolone per bun. Melt it on the bun in the micro or oven.

The Sandwich:
Once you have all your ingredients prepared build your sandwich from the bottom up . . . bun, cheese, pork, onions, bun. Time to eat!