sandwich

Sloppy Joes

beef

onion, diced

garlic,

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

red wine vinegar

molasses

Worcestershire sauce

mustard powder

salt

black pepper

whole-wheat burger buns

These Keto Chipotle Chicken Avocado BLT’s are a delicious way to satisfy a sandwich craving!!!

Keto Chipotle Chicken Avocado BLT’s

bacon

5 oz chicken breasts

avocado (sliced (125 grams))

red onion (40 grams)

tomato (60 grams)

Butter lettuce

Jack cheese

keto buns (we use this recipe)

mayonnaise

chipotle in adobo sauce

Fry the bacon in a 10.5″ cast iron skillet until crispy, remove and reserve the fat in the skillet.

Season the chicken with salt and pepper, place in the skillet with the bacon fat over medium heat. Cook chicken about 5-7 minutes per side until cooked through.

In a small bowl mix together the chipotle mayo. Toast the buns if desired.

Assemble the sandwiches and dig in!

Crispy, crunchy broccoli replaces corned beef in this vegetarian twist on a classic reuben sandwich. 

Broccoli Reuben Sandwich

broccoli (about

olive oil

Sriracha hot sauce

rye or pumpernickel bread

sauerkraut

Swiss cheese (2 ounces)

unsalted butter,

Arrange a rack in the middle of the oven and heat to 450°F. Place the broccoli on a rimmed baking sheet. Drizzle with the oil, season with the salt, garlic, and several grinds pepper, and toss to combine. Spread into an even layer. Roast until tender and charred in spots, 15 to 18 minutes.

Stir the mayonnaise and Sriracha together in a small bowl. Divide evenly among the slices of bread and spread to the edges. Divide the saurkraut between 2 of the slices, followed by the roasted broccoli. Top each with 2 slices of cheese. Finish with remaining bread slices spread-side down to close the sandwiches. Spread half of the butter onto the top of each sandwich. 

Heat a large skillet over medium heat until hot, about 4 minutes. Place the sandwiches butter side down in the pan. Cover with a second large, heavy skillet, preferably cast iron. Press down on the skillet so that it smushes the sandwiches (alternatively, press down firmly with a flat spatula). Cook until the bottoms are browned and crispy, 3 to 4 minutes. 

Uncover and spread the tops with remaining butter. Flip the sandwiches, then place the skillet on top again and press down. Continue cooking until the cheese is melted and the bottoms of the sandwiches are golden brown, 3 to 4 minutes more. Transfer to a cutting board, cut each sandwich in half, and serve immediately. 

Salmon Burgers with Lime Mayonnaise

salmon

red pepper, finely chopped (about 1/2 cup)

fresh mint, chopped

cilantro, chopped

chopped scallions

lime juice

panko

canola mayonnaise

lime zest

muffins,

Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it&#x27;s firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

Serve the burgers on the English muffins, topped with the lime mayonnaise.

Spicy Egg Sandwich with Sausage and Pickled Peppers recipe | Epicurious.com

unsalted butter

eggs

kosher salt

red pepper flakes (optional)

Harissa paste (for muffins)

feta cheese, thinly sliced

Peppadew peppers (about 3 oz.)

cilantro leaves

Mayonnaise (for muffins)

Breakfast Sandwich on an English Muffin With Charred Red Onions, Herbs, and Cheddar recipe | Epicurious.com

soy sauce

garlic powder

Tbsp. extra-virgin olive oil, divided

Kosher salt

herbs,

Tbsp. green or red hot sauce

eggs,

whole-grain English muffins, toasted

cheddar cheese

Breakfast Grilled Cheese with Soft Scrambled Eggs recipe | Epicurious.com

cayenne pepper

Tbsp. cream cheese

American cheese

Martin's Potato Bread or other white bread

Unsalted butter (for pan)

Croque Madame Sandwich

flour

milk

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Think of this as pimento cheese that took a junior year abroad. It's classic comfort with a tiny bit of spicy-sour crunch; Asian flavors play up the slight lychee sweetness of the wine, while cheese throws the food-friendly acidity into focus.

Kimchi Grilled Cheese Sandwich

white bread

Cheddar

kimchi, drained and coarsely chopped

Heat a cast-iron skillet over medium heat. Top 1 piece of bread with 1/4 cup grated Cheddar, kimchi, the remaining 1/4 cup grated Cheddar, and then the other slice of bread. Spread 1 tablespoon mayonnaise over the top slice, then add to the skillet mayonnaise-side down and cook for 3 minutes, pressing slightly to flatten. Spread the remaining 1 tablespoon mayonnaise on the top slice of bread, flip, and cook until golden, another 3 minutes. Quarter the sandwich and serve.

Wow way better then I thought it would be. I just used kraft slices instead of grated cheddar... Awesome!

Enjoyed this as a change from regular grilled cheese. Planning to heat the kimchi prior to adding to sandwich next time. Also going to add homemade pastrami to it. (hubby just made a grilled cheese with pastrami on rye bread 

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

ketchup

yellow mustard

dark brown sugar

garlic cloves, finely chopped

cider vinegar

Cajun seasoning

yellow onion, thinly sliced

chicken stock chicken broth

twine

cabbage,

red cabbage, finely shredded

carrots,

red onion,

sugar

Salt and black pepper

hamburger buns

For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.

Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.

For the pulled pork: Preheat the oven to 275 degrees F.

Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.

Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.

If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.

For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Serve the pulled pork on buns topped with coleslaw.

I followed this recipe for the pulled pork pretty closely and it came out great--so tender and juicy and flavorful. I did add a little maple syrup to the BBQ sauce because I found it slightly tangy for my taste. I will make this again.

Delicious recepe, kids loved it. Coleslaw takes all the attention. Great flavor on meat . I did 18 pounds of meat and it turned out good. Thank You for your recepe.

Everything from the seasoning to the slaw was awesome! The use of cider vinegar compared to white vinegar really gives the slaw an extra kick! I will be making this again. 

I made this for my son's groom's party.  It was a total hit.  AND I get requests for the recipe, especially the slaw, all of the time.  

Best pulled pork I have ever had. So easy to make. The whole family loved it. 

Great slaw dressing. Pulled pork? No, tasteless until you put the BBQ sauce on it and a great sandwich should start with great meat. This pulled pork was tasteless.

I generally don't like coleslaw, but this recipe was darn good. I don't eat sugar so I left it out and I didn't have carrots so I subbed dried cranberries.  I made vegan pulled pork and used lettuce leaves to wrap the bbq and slaw.  So good!

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even devout carnivores will love (seriously, try them with bacon on top). The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet.

Really Awesome Black Bean Burgers Recipe

black beans,

vegetable oil, divided

medium onion, finely chopped (about 1 cup)

poblano pepper, finely chopped (about 1 cup)

garlic, minced

chipotle chili

cashews

feta

panko bread crumbs

salt and black pepper

Cheese as desired,

Condiments as desired,

Toppings as desired,

Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.

While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.

Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.

When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.

To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.

To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.

Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.

Look at that fried chicken sandwich. Check out the crisp, craggy crust with that come bite me sheen that promises juicy, tender meat underneath. Look at that potato bun, its buttery, golden dome beckoning to you, and the playful little pickles. All of that can be yours, top to bottom, with just five simple ingredients.

5-Ingredient Fried Chicken Sandwiches Recipe

pickles,

boneless, skinless chicken thighs

buttermilk

peanut, vegetable, or canola oil

Pour 3/4 cup pickle juice out of pickle jar into a cup. Reserve pickles.

Season chicken generously with salt and pepper. Place in a plastic zipper-lock bag. Pour in pickle juice. Seal bag, pressing out as much air as possible. Refrigerate and let chicken soak in pickle juice for at least 1 hour and up to 12 hours.

When ready to fry, remove chicken from bag and discard pickle juice. Pat chicken dry with paper towels. Pour buttermilk into a medium bowl. Add flour and 1 tablespoon pepper to a second bowl. Transfer 3 tablespoons of buttermilk to bowl with flour and work it into the flour with your fingertips.

Transfer chicken to bowl with buttermilk and turn to coat. Working with one piece at a time, remove chicken from buttermilk, allowing excess to drip off. Add chicken to bowl with flour and turn, lifting the flour on top of it and pressing it down firmly until a thick, shaggy layer of flour has stuck to the chicken. Transfer to a plate and repeat with remaining chicken pieces.

Heat oil in a wok, deep cast iron skillet, or Dutch oven to 425°F using a frying thermometer or an instant-read thermometer. Carefully lower chicken pieces into the hot oil; temperature will drop. Adjust flame to maintain a temperature of between 300 and 350°F. Cook without moving until well browned on first side, about 2 minutes. Flip chicken carefully using tongs and a slotted spatula and cook until second side is browned and chicken is fully cooked, 2 to 3 minutes longer. Transfer to a paper towel–lined plate.

Place bottom buns on a work surface and top with a few pickles each. Top with fried chicken, followed by top buns. Serve immediately.

These shrimp rolls combine the light mayo dressing and buttery bun of a lobster roll with easier prep (and lower cost) for the home cook.

Shrimp Rolls (New England&#8211;Style Seafood Sandwiches) Recipe

(565 grams) shrimp, shelled and deveined

baking soda (optional; see note)

(60 milliliters) mayonnaise

rib celery (2 ounces; 55 grams), finely diced

chives

lemon juice,

top-split hot dog buns (preferably Pepperidge Farm)

If marinating the shrimp first (see note), toss shrimp with 1 tablespoon (12g) salt and the baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes. If not marinating, proceed to step 2.

Prepare an ice bath. Add shrimp to a medium saucepan of cold water (no need to rinse if you marinated the shrimp with baking soda). Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Drain shrimp and add to ice bath to chill. Remove from ice bath, then cut shrimp into chunks. Transfer to a medium bowl and add mayonnaise, celery, and chives, stirring well to coat. Season with lemon juice, salt, and pepper to taste. Shrimp filling can be refrigerated until ready to serve.

Melt 1 tablespoon (15g) butter in a large, heavy-bottomed skillet over medium-low heat. Swirl to coat pan. Add buns with one cut side down. Cook, pressing on buns gently and moving them around the pan, until golden brown on first side. Remove from pan, add remaining 1 tablespoon butter, then repeat on second side of buns. Divide shrimp filling evenly among buns and serve immediately.

Cheesy chicken melts with jalapeños and a spicy cajun mayo sauce! For those who like it HOT!

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