sandwiches

Buffalo Chicken Sandwiches with Apple-Celery Slaw

By in Main Dish, Pork 2 Comments Tags: , , , , , , , ,

Fathers Day is coming up, which means grills everywhere will be firing up on Sunday. I”ve invited my dad over and will most likely be doing exactly that. But the thing is, it”s been quite rainy here and I”m not so sure I want to stand out in the rain to barbecue, so I might need a back up plan just in case.

I think these sandwiches are a great recipe to have in your pocket for the dad in your life. You can put the mixture in the slow cooker earlier in the day and let it cook away while you do man things, like go to pick and pulls and stare at car parts. Thankfully, my dad is gracious enough to do those things on his own. To each his own, right? :)

These sandwiches are a tad spicy but definitely won”t knock your socks off. My son doesn”t like spicy foods and he was happily asking for seconds. I also love how the slaw adds a cooling factor to ward off the spiciness.

This makes a huge batch so it”s a perfect make for family get-togethers. And, you don”t have to limit the toppings to just the apple-celery slaw. Add some pickles, cheese, lettuce or really anything that suites your fancy.

I do believe this could also be made on the stove top, if you don”t have a slow-cooker. Throw everything into a large pot, bring it up to a simmer, cover and cook on low until the mixture is cooked through and the chicken shreds easily with a  fork.

Happy Fathers Day to all you awesome Dad”s out there!

Buffalo Chicken Sandwiches with Apple Celery Slaw

Buffalo Chicken Sandwiches

  • 2 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 medium red bell pepper, diced

  • 1/4 cup water

  • 1 can (14.5 oz.) crushed tomatoes

  • 1/4 cup hot-pepper sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons prepared mustard

  • 1 tablespoon molasses

  • To serve: burger buns, apple-celery slaw, pickles, cheese, lettuce

Add a bit of oil to a large non-stick skillet set over medium-high heat. Add half the chicken, season with salt and pepper, and cook just until browned on the outside. Remove chicken to the slow-cooker. Repeat with remaining chicken.

Add onion, garlic and bell pepper to the skillet, season with salt and pepper. Cook, over medium, until onions have softened. Add water and cook, scraping up any brown bits stuck to the bottom of the pan, until water is mostly evaporated. Transfer to the slow-cooker. Stir in remaining ingredients.

Cover and cook on high for 4 hours (or low for longer), or until chicken is tender and shreds easily with a fork. Shred the chicken in the slow-cooker, season with salt and pepper, to taste.

Serve on toasted buns with desired toppings.

Apple Celery Slaw

  • 1 apple, sliced thinly into matchsticks

  • 2 celery stalks, thinly sliced

  • 1/4 cup mayonnaise

  • 1 tablespoon white vinegar

  • salt and pepper, to taste

Mix together ingredients until evenly coated. Serve immediately or refrigerate until serving.

Sandwich filling adapted from Everyday Food Jan/Feb 2011. Slaw adapted from Donna Hay Magazine Summer 2012.

(Baked!) Crispy Chicken Sandwiches

By in Lunch, Main Dish, Poultry 6 Comments Tags: , , , , , ,

crispy chicken sandwiches 36

My love of crispy chicken burgers and sandwiches knows no bounds. If I spot it on the menu, no matter how hard I try to convince myself to try something else, I’ll always end up getting it. I know if I ordered something else I’d just wish it were more crispy, chicken-y and sandwich-ish. So, I stick to the usual and have yet to be disappointed in my decision. You can’t choose who what you love crave.

I recently made a recipe for a crispy chicken sandwich that was fried in a skillet. *shudder* All it did was remind me of all the reasons I hate deep-frying. Really, I despise it. The greasy smell that lingers in the house. The grease splattered walls and floor. Not my cup of tea! But what it really means, is that I have to find healthier alternatives that are just as yummy as their greasy counterparts. Darn. :)

This Crispy Chicken Sandwich is worlds better than the deep-fried version I tried and makes so much less mess. It’s flavour packed – starting with a sour cream marinade and crispy chicken coating, and ending with a quick aioli slathered onto crusty rolls. Who needs fast food when you can make something this easy and delicious at home?

Crispy Chicken Sandwiches

You can store any leftover aioli in the fridge. Serve it as a dip for fries, spread on burgers and sandwiches, or use it as a yummy alternative to tartar sauce.

Crispy Chicken
  • 2 chicken breasts, cut in half widthwise to make 4 thin ones
  • sour cream marinade (below)
  • 1 cup homemade shake ‘n bake
Sour Cream Marinade
  • 1/4 cup sour cream
  • 1/2 tablespoon minced chives
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon worcestershire sauce
  • 1 small garlic clove, minced
Quick Aioli
  • 1/2 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
To Serve
  • 4 ciabatta rolls (or other), split
  • lettuce, tomatoes, cheese

Mix together ingredients for the sour cream marinade. Place chicken in the marinade, making sure each piece is coated evenly. Let sit at room temperature for 20 minutes, stirring occasionally. Meanwhile preheat the oven to 400ºF while you prepare the rest of the meal.

Stir together aioli ingredients in a small bowl and set aside.

Coat marinated chicken pieces in homemade shake ‘n bake. Place on a baking sheet. Bake for 10-15 minutes or  until cooked through.

Serve on rolls spread with aioli and topped with lettuce, sliced tomatoes and cheese.

*Tip: for extra crispiness, bake the chicken on an oven proof cooling rack so the air can circulate under the chicken as well.

Serves: 4

Aioli adapted from Donna Hay.

Quick French Dip Sandwiches

By in Beef, Main Dish 3 Comments Tags: , , , , , , , ,

quick beef dip

I’ve made many a homemade beef dip. Mostly from scratch. I’ve thrown it in the slow cooker, cooked it on the stove top, but nothing ever turned out quite right. My hubs is a huge fan of beef dip so, even though I failed, I had to keep trying. Wouldn’t you know, the simplest and easiest of recipes turned out to be just right. And, I won’t complain about that. :)

I figured this time around I’d leave the cooking of the beef to the experts and make it more of an assembly process. First you top crisp and airy ciabatta rolls with garlic, butter and cheddar cheese, broil till bubbly and then pile on the beef. Serve them alongside a spiced up beef broth and dinner is served. Easy peasy and crave-worthy delicious.

Quick French Dip Sandwiches

These make very hearty sandwiches. For smaller appetites you could easily stretch the meat to 5 or 6 sandwiches. Use your discretion according to your family’s appetites and the size of the rolls.

  • 1/4 cup salted butter
  • 1 garlic clove, minced
  • 4 ciabatta rolls, split
  • 1 cup shredded cheddar cheese
  • 1 can (14.5 oz) beef broth
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1 pound thinly sliced deli roast beef

Melt butter in a small skillet, over medium heat. Add garlic and cook for 30-60 seconds, until softened. Place rolls on a baking sheet and brush or drizzle with garlic butter. Top with shredded cheese. Place under broiler and let bake until cheese is bubbly.

Place broth, salt, pepper and thyme in a medium-sized saucepan. Bring to a boil, lower heat and toss in roast beef. Once beef is warm remove from heat.

To serve: Remove beef from broth, place on prepared rolls. Pour broth into ramekins or bowls, to dip sandwiches.

Serves: 4

Adapted from Taste of Home.