Chicken Cutlet Sandwiches

This was a really easy, delicious recipe, and I am happy at how much my family liked this.  I used toasted brioche, which made for a super delicious sandwich, but any good quality sandwich bread would work, just maybe not quite as well.  I used my basil cream chicken recipe, without making the sauce, and spread the bread with pesto, and topped the sandwich with mozzarella cheese, tomatoes, arugula, and cucumbers.  This was a hit for us, and although each sandwich was around 600 calories, it was delicious, something we'll have again.  We all gave this a 9.

Bobby Flay's Kentucky Hot Brown

I love me some hot sandwiches, and especially open faced ones, because I have never been a huge fan of traditional sandwiches.  Cold cuts just don't do it for me :).  Anyway, this hot sandwich from Bobby Flay was so delicious, and I loved the cheese sauce with the chicken and bacon.  I changed the recipe to fit our needs a little bit, so it isn't a traditional Kentucky Hot Brown, but try it anyway, it's great.  Each sandwich was 519 for 8 servings, and Owen and Aaron gave this a 7, I gave it a 9, and Noah gave it a perfect 10.  Here's what I did:

around 2 lbs chicken breast tenders well seasoned and cooked
2 c whole milk
2 T butter
2 T flour
1/2 lb sharp cheddar cheese, grated
1/4 c Parmesan cheese, grated

4 eggs, beaten
1 1/2 c whole milk
salt and pepper
8 slices bread
2 tomatoes, sliced
1/2 c cheddar cheese, grated
1/2 c Parmesan cheese, grated
8 slices bacon, cooked
Parsley to garnish

Cook the chicken as desired, I used my crockpot :).  Melt the butter in a large pot, and add the flour.  Whisk the milk into the roux, and cook until thickened.  Add in the cheeses and stir until melted and combined well, then season to taste.  Set aside.
Heat a griddle over medium heat.  Beat together the milk, eggs, and salt and pepper.  Dip the bread slices into the mixture, and coat on both sides.  Cook until well browned on both sides.
Preheat the broiler, then spray a pan with cooking spray, place your tomato slices on the tray, and salt and pepper the tomatoes.  Broil them, and flip half way through your broil time, about 2 minutes through.  Serve the sandwich with one slice of bread, some chicken, some cheese sauce, more cheese, a slice of bacon, tomatoes, and parsley.  Eat and enjoy :).

Bobby Flay's Lobster Club

Summer vacation is here, and I am totally losing track of what day it is, so another late posting, sigh :).  Anyway, this was a fabulous sandwich, and it was on some chipotle brioche which was a fun change.  The chipotle brioche can be found in Bobby Flay's Bar Americain cookbook, but I am just going to give the lobster club recipe.  Each serving without the bread is 614, for 5 servings, and Owen, Aaron and I gave this a 9, while Noah gave it a 7, because he didn't really like the lobster/crab meat.  And this was the fake stuff again, since no way can I afford real lobster for my kids :).  Here's what to do:

10 slices bacon, cooked
3/4 c mayonnaise
salt and pepper
2 T lemon juice
1 heaping T Dijon mustard
1 heaping T whole grain mustard
1 stalk celery, diced
2 green onions, diced
1/4 c red onion, diced
1/4 c minced parsley
1 1/2 lb lobster (fake) and Krab meat
Green Onion Dressing (recipe follows)
1 oz arugula
10 slices bread of choice, toasted

Whisk together the mayo, salt and pepper, lemon juice, Dijon, whole grain mustard, celery, onions, and parsley.  Fold in the lobster meat.  Spread each slice of bread with the green onion dressing, then top the sandwich with some arugula, the bacon, and the salad.  Serve.

Green Onion Dressing

1/4 c mayonnaise
3 T white wine vinegar
2 t honey
1/4 c canola oil
salt and pepper
5 green onions, roughly chopped

Mix all the ingredients in a food processor, and process until the dressing is mixed, but not totally smooth.  Smear on bread and serve.

Bobby Flay's Grilled Cheese Sandwich

Aaron and I loved these, the boys, not so much :).  Noah didn't like the goat cheese, and Owen didn't like the tomato.  Aaron and I gave these a perfect 10 and Owen and Noah gave these a 7.  Bobby Flay called these grown up grilled cheese, and obviously he was right.  Aaron and I will eat these anytime, anywhere :).  They are easy to make, and filling with all the cheese and bacon.  Each sandwich was 557 calories, but that will differ based on the bread you use.  Here's what I did:

2 slices of bacon per sandwich, cooked
2 T margarine or butter per sandwich
2 slices bread per sandwich
2 slices sharp cheddar cheese per sandwich
1-2 oz goat cheese per sandwich, according to taste
2 slices green tomato per sandwich (if you want a juicier tomato, just go with a riper one :))

Spread the butter on one side of each slice of bread.  Toast it with the cheeses, tomato and bacon between.  Cook on both sides, then serve when the bread is toasty and the cheese is melted.

Michael Symon's 50/50 Burger

So this was a perfect 10 from all of us, this was so great, and of course easy :).  Michael Symon came up with this recipe in his 5 in 5 cookbook, and it is easy and delicious.  He also suggested using Italian sausage instead, and changing things up just a little, and we will be trying that as well.  Each burger was (gulp) 765 calories the way I made it, and it's worth every calorie :).  Here's what to do:

3/4 lb ground beef (the leaner the better)
3/4 lb chorizo
salt and pepper
sliced Monterey Jack cheese
buns
Cilantro leaves to taste
1 Avocado, sliced
1 Tomato, sliced

Mix the beef and chorizo, and salt well, then form into patties.  In a hot skillet, cook the burgers until well done, flipping after browning well on the first side.  After the burgers are well cooked, top with cheese, let the cheese melt, then place on the bun and serve with the cilantro, avocado and tomato.  (Everyone besides me had mayo as well)  Yummylicious!

Michael Symon's Fried Salami and Peppers

So this is a favorite around here, and so super simple.  Aaron, Noah and I gave it a perfect 10, while Owen gave it a 9 because it was a little spicy.  Michael Symon delivered a real winner for us.  This was from Michael Symon's 5 in 5 cookbook, and each sandwich is 408 calories, but the total is dependent on what kind of bun you use.  Here's what to do:

1 lb thinly sliced salami
1 jalapeno, sliced thinly
salt
Sliced provolone
1/2 c torn fresh basil leaves
Hamburger buns or rolls

Cook the salami slices until crisp, then when all salami is crisp, add the jalapenos to the pan and cook with some salt for a few minutes.  Separate the meat and peppers into piles, return to the pan, and melt the cheese over the sandwiches.  Place on a bun, and serve with condiments.

The Diner Cookbook's Crab Avocado Sandwich

So although we didn't all love this meal, Owen really liked it and wanted me to blog it.  I found this cookbook in the Diner Cookbook and I wanted to try it because it was a crab salad that didn't use mayonnaise, but everyone else wanted mayo, so oh well :).  Each sandwich was 304 calories, and Owen and I gave it an 8, Noah gave it a 7, and Aaron gave it a 6.  Here's what I did:

1/4 c sour cream
2 T lemon juice
1 t dill
1/4 t dry mustard
salt and pepper to taste
1 lb krab
sliced bread, toasted, with butter
1 ripe avocado, peeled and sliced

Mix together the sour cream, lemon juice, dill, dry mustard, salt, pepper and krab.  Toast your bread, spread it with butter if desired, and slice the avocado and assemble the sandwich.  Eat :)

Michael Symon's Sausage and Peppers

This is such an easy dinner, and super delicious. Aaron loves Olive Garden's Sausage and Peppers Rustica, and this sandwich reminds me of that. We all gave this a 9, and since it is in Michael Symon's 5 in 5 cookbook, this is quick and easy to throw together. Calories for 6 servings are 348 per sandwich, but I used olive oil to brown the sausage, and that made the sandwiches too greasy, which is why they only received a 9.  Here's what we did:

1 lb Italian sausage

1/2 red pepper, chopped

3 garlic cloves, minced

1 onion, sliced

Sliced provolone or mozzarella

Rolls

Brown the sausage, then add in the peppers, onion, garlic, and season to taste. Separate the meat into portions, top with cheese, and serve.

Latin American Street Food's Pork Tenderloin Sandwich

This was a delicious sandwich, although we were all a little concerned because the chili paste in the sauce was super strong smelling.  This isn't spicy at all, however, and an easy, delicious meal.  I made a few changes, but this sandwich from Latin American Street Food was a hit at our house.  We all gave it a 9, and my parents gave it an 8.  Each sandwich was 348 calories when it was cut in half, and here's what I did.

1 1/2 T olive oil
4 t aji amarillo paste
2 t cumin
2 t salt
1 t garlic powder
1 t pepper
2 lbs pork tenderloin (the recipe called for beef tenderloin, but it was too pricey for our budget :))
1 lb havarti cheese, thinly sliced
2 T mayonnaise
8 T margarine spread (use butter if you want, it will be more calories)
8 rolls (French bread rolls, or other similar)
Avocado, sliced

Mix the olive oil, aji, cumin, salt, garlic powder and pepper.  Spread it all over the pork and marinate for at least 1 hour in the fridge.
Cook the pork on the stovetop to brown it on every side, then transfer it to a very hot oven (mine was at 450) until pork reaches desired tenderness.
Cut the rolls in half, then spread the bread with butter and toast it.  Place mayo, if desired, on bread, top with meat, avocado and cheese, then return to the oven to melt.  Serve.