sandwiches

Easy BBQ Chicken Sandwiches

tsp smoked paprika (0.10)

garlic powder (0.05)

salt (0.02)

tsp pepper (0.02)

lb. boneless, skinless chicken thighs (2.99)

Tbsp cooking oil (0.04)

BBQ sauce (0.11)

coleslaw mix* (0.65)

green onions, sliced (0.20)

ranch dressing (0.37)

buns (2.49)

Customers have written begging us to provide them with a recipe for Cuban bread, so that they can replicate sandwiches they had in Miami. As always, we're happy to oblige!

Cuban Sandwich

(482 grams) King Arthur Unbleached All-Purpose Flour

(14 grams) sugar

salt

instant yeast or active dry yeast

(57 grams) butter

(283 grams) lukewarm water

(567 grams) boneless pork: roast ribs chops or pork tenderloin

(43 grams) minced garlic

(14 grams) minced parsley

(7 grams) paprika (preferably hot)

cumin

black pepper

(28 grams) lime juice

(25 grams) vegetable or olive oil

roast pork (from above)

(114 grams) thinly sliced smoked ham

(340 grams) thinly sliced Swiss cheese

(312 grams) large "pickle barrel" pickles

(57 grams) butter melted olive oil

Make your own Denny's Fried Cheese Melt at home.&nbsp;

Denny's Fried Cheese Melt

sourdough bread

butter

American cheese

cheese

Heat a skillet low to medium heat. Butter one slice of bread, and place in skillet, cover bread with cheese, you may need to break the cheese slices apart, but be sure to cover the entire piece of bread. Lay down cooked cheese sticks in equal distances from each other, top with remaining cheese, and buttered slice of bread. Cook on both sides until golden brown. Serve with Marina sauce.

Sriracha Egg Salad is a simple yet satisfying quick dish that boasts a creamy, tangy, and spicy sauce.

Sriracha Egg Salad

eggs (2.16)

mayonnaise (0.56)

Tbsp sriracha (0.18)

lemon juice (0.03)

pepper

green onions (0.14)

Place the eggs in a large sauce pot and add enough water to cover them by one inch. Place a lid on the pot and bring to a boil over high heat. Once it reaches a full rolling boil, turn off the heat and let it sit with the lid in place for 15 minutes. After 15 minutes transfer the eggs to an ice water bath to stop the cooking process. Let the eggs sit in the ice water for 5-10 minutes before peeling.

While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl.

Finally, slice the green onions and peel the eggs. Coarsely chop the eggs, place them in a large bowl with the sliced green onions, and pour the dressing over top. Stir to combine, then serve or refrigerate until ready to serve.

You&#x27;ll be blown away that this meaty, cheesy stacked cubano sandwich is completely vegan!

vegan cubano sandwich

C vital wheat gluten

yeast

onion powder

tsp sea salt

tsp celery salt

tsp smoked paprika

garlic powder

thyme

oregano

basil

tsp mustard

tsp black pepper

C vegan beef-flavored bouillon stock (or vegetable stock)

vegetable oil

soy sauce

apple cider vinegar

tomato paste

tsp liquid smoke

tbsp apple cider vinegar

tbsp brown sugar

tsp chili flakes

vegan french rolls

garlic dill pickles, sliced thin

vegan swiss cheese

tbsp yellow mustard, divided

Preheat the oven at 350°F.

To make the seitan, in a large bowl add vital wheat gluten, nutritional yeast, onion powder, sea salt, celery salt, smoked paprika, garlic powder, dried thyme, dried oregano, dried basil, ground mustard and ground pepper.

In a separate bowl add your stock, vegetable oil, soy sauce or tamari, apple cider vinegar and tomato paste. Whisk to make sure it’s well combined. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough forms.

Knead the dough on a clean surface, folding the dough over itself several times so you can feel the gluten forming. Form the dough into a rectangular log about 3.5 x 5-inches. Transfer the dough onto a large piece of heavy duty foil on a baking sheet. Tightly wrap the log and twist the ends. You may need 2 sheets of foil to make sure it’s covered completely and there are no tears in the foil.

Bake for 90 minutes. Allow to cool to room temperature before refrigerating overnight. To use, slice thinly with a knife or on a mandolin.

To make the vegan roast palm ‘pork’, take the drained hearts of palm and using your hands, pull the hearts of palm into thin shredded pieces about ⅛ to ¼-inch thick. Then add liquid smoke, apple cider vinegar, soy sauce or tamari, brown sugar, granulated garlic powder, chili flakes, smoked paprika and sea salt. Toss to coat all the pieces evenly.

Heat up a cast iron pan or a non-stick pan over medium heat. You may need to pan fry the hearts of palm mixture in 2 batches. Add some vegetable oil and the hearts of palm mixture. Pan fry for 8 to 10 minutes until slightly charred in places and warmed through. Set aside.

To assemble your sandwiches, spread 1 tablespoon of vegan mayonnaise on the bottom of the french roll, then add about 80 g of sliced seitan, some vegan roast palm ‘pork’, pickle slices, 2 slices of vegan cheese and spread some yellow mustard on the top half of the french roll.

To grill your sandwiches, put 1 teaspoon of vegan butter in a cast iron grill pan set to medium-high heat. Place 2 sandwiches onto the grill pan and weigh down the top. Grill for 3 to 4 minutes on each side until the tops have golden grill marks and the cheese is melted. Add more butter when flipping the sandwiches and turn down the heat slightly if needed. Repeat with the last batch of sandwiches. Slice sandwiches in half and serve immediately!

These Chicken Parmesan Sliders turn chicken&nbsp;nuggets into cheesy, garlic-y chicken parmesan mini Hawaiian sandwiches that are perfect appetizers for a snack, potluck or game-day party.

Chicken Parmesan Sliders

Hawaiian Rolls ((or Soft Dinner Rolls))

Breaded Chicken Nuggets (fully cooked)

Mozzarella Cheese

spaghetti sauce ((or pasta sauce))

butter (melted)

tbsp minced garlic

Dijon mustard

Worcestershire

parmesan

Preheat oven to 350 degrees F. Spray a baking dish with cooking spray.

Heat the chicken&nbsp;nuggets per the package instructions. (DO&nbsp;NOT put frozen chicken&nbsp;nuggets on the sliders.) Remove the chicken&nbsp;nuggets from the oven and set aside until you are ready to assemble the sliders.

Slice the rolls in half horizontally.

Place the bottom half of the rolls in the baking dish, cut side up.

Lay the chicken nuggets over the bottom half of the rolls.

Pour the spaghetti or pasta sauce over the chicken nuggets.

Layer the slices of mozzarella cheese over the chicken nuggets

Place the top half of the rolls (cut side down) on top of the cheese slices.

Pour the Italian Garlic Dijon Butter Sauce (See recipe below) over the top of the rolls.

If desired, sprinkle with shredded parmesan cheese on top of the sliders.

Cover the baking dish with foil. Bake in a preheated oven for 20 minutes. Remove the foil and bake for another 5 minutes or until the sliders are golden brown on top and the cheese is melted.

In a small bowl, stir together the melted butter, minced garlic, Dijon Mustard, Worcestershire, and dried basil.

Italian Garlic Dijon Butter Sauce

Grilled Chicken and Coleslaw Sandwich Recipe

chicken breasts (pounded

Applewood smoked bacon (cooked until crispy)

BBQ sauce

cheddar cheese

hamburger buns

Dijon Slaw-

mayonaise

olive oil

lemon, juiced

Salt and black pepper

red wine vinegar

sugar

store-bought bag shredded slaw mix (containing red and green cabbage

In a large bowl combine mayonnaise, Dijon mustard, olive oil, lemon juice, salt, pepper, vinegar, and sugar. Mix well.

Toss in the shredded slaw mix and mix together. Refrigerate until needed.

Lightly grease the grates of an outdoor grill.

Heat to low heat. Split the hamburger buns and lightly toast on the bottom if desired and remove from the grill. Turn the heat to medium-high.

Place chicken breasts onto the grill and cook while turning and brushing with the BBQ sauce frequently on each side for 10-15 minutes per side (depending on the thickness), or until fully cooked (the internal temperature has reached 165 degrees).

During the last few minutes of cooking top each chicken breast with 2 slices of bacon and 1 slice of cheddar cheese.

Place the chicken breasts onto the toasted buns and top with Dijon slaw.

Note: Want to learn about the science behind big burgers? Check it out here....

Thick and Juicy Burgers Recipe

beef

salt and black pepper

burger buns, toasted

Set oven rack to lower middle position and preheat oven to 200°F. Divide meat into four even 1/2-pound portions. Form into four 4-inch-wide patties, leaving slight depression in center of each. Season liberally with kosher salt and black pepper and place patties on wire rack set in rimmed baking sheet. Place in oven and cook until center of each patty registers 120°F on an instant read thermometer for medium rare (110°F for rare, 135 °F and up for medium well to well), 15 to 30 minutes (time may vary depending on oven temperature cycling). Tent burgers loosely with foil.

Add vegetable oil to 12-inch heavy-bottomed stainless steel or cast iron skillet and heat over high heat until smoking. Add burger patties and cook until browned crust develops on first side, 45 seconds to 1 minute 15 seconds. Flip patties. Add cheese if desired. Cook until second side develops dark brown crust, additional 45 seconds to 1 minute 15 seconds. Transfer to buns, top as desired, and serve immediately.

Super-savory, flavor-absorbing mushrooms take the place of meat in this vegetarian riff on a pulled pork sandwich.

Pulled Mushroom BBQ Sandwiches

yellow onion, thinly sliced

apple cider vinegar, divided

smoked paprika, divided

barbecue sauce,

water vegetable broth

Kosher salt

brioche buns, split

Creamy slaw,

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and sauté until very tender and slightly golden. Transfer to a medium bowl and set aside.

Melt 2 tablespoons of the butter in the same pan over medium-high heat. Add a third of the mushrooms, stirring to coat in the butter. Cook, stirring occasionally, until the mushrooms are tender and golden, 5 to 7 minutes. (They may look dry at first—don’t worry!) Add 1/2 teaspoon each vinegar and smoked paprika, stirring well to combine, then transfer the mushrooms to the bowl with the onions. Repeat with the remaining butter, mushrooms, vinegar, and paprika in two more batches.

Return the mushroom and onion mixture to the pan over medium-low heat. Add the barbecue sauce and water or broth, stir to combine, and cook until slightly thickened. Taste and season with salt and pepper as needed.

To serve, toast or warm the brioche buns. Divide the filling between the buns and top with creamy slaw.

Bacon butty sandwiches are so quintessentially British, amazing and simple! The special HP sauce is what really sends them over the top.&nbsp;

Bacon Butty Sandwiches

bacon

butter (as needed for the buns)

HP sauce (to taste)

Pre-heat the oven to 400 and line a sheet tray with aluminum foil. Fit a cooling rack on top of the sheet tray and lay the bacon out in a single layer on the rack. This will allow heat to go all around the bacon and the grease to pool on the aluminum foil. Cook the bacon in the oven for around 20-22 minutes, until it is completely crisp. Take it out and let it cool enough to handle. Meanwhile, toast the two buns. Butter them generously, then pile 4 pieces of bacon onto each of the bottom buns. Squirt a generous amount of HP sauce on top of the bacon, then close up the sandwiches and enjoy the simple yumminess!

Use your leftover turkey and cranberry sauce to make some seriously delicious sweet-and-savory sliders.

Pulled Cran-Turkey Sandwiches

cranberry sauce

ketchup

Worcestershire sauce

smoked paprika

c. turkey meat

chicken broth

mayonnaise

c. carrots

Dill pickle slices

Load up on the delicious flavor of these Slow Cooker Italian Beef Sandwiches! A handful of ingredients are all you need to pull this amazing dinner off. Great for game day or an easy weeknight dinner!

Slow Cooker Italian Beef Sandwiches

beef chuck pot roast

tsp salt

tsp pepper

Italian seasoning

tomato sauce

green bell peppers, (sliced)

yellow onions, (sliced)

oz jar sliced pepperoncini ((plus more for serving))

crusty sandwich rolls, (split and toasted)

Provolone cheese

Spray the insert of a 6 or 7 qt slow cooker with cooking spray.

Drain the pepperoncinis reserving three tablespoons of the liquid.

Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.

Trim the fat from the roast and season each side with roughly one-third of the seasonings.

Place the roast in the slow cooker.

Pour the tomato sauce over the roast.

Top with the green bell peppers, onions, and pepperoncinis.

Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.

Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Preheat oven to 250F.

Use two forks to shred the meat. It should be so tender that it basically just falls apart.

Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don't get soggy.

Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.

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