sandwiches andamp burgers

It&#x27;s everything you love about a classic breakfast burrito layered into an egg casserole.

Recipe: Breakfast Burrito Egg Casserole

Cooking spray

(20-ounce) bag frozen shredded potatoes (do not thaw)

black beans, drained and rinsed

(4-ounce) can chopped green chiles, drained

eggs

sour cream

milk

cheddar cheese (about 6 ounces)

salt

black pepper

Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature while the oven is heating before baking.Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

The Kitchn

Kelli Foster

Step 1

Arrange a rack in the middle of the oven and heat to 375°F. 

Step 2

Lightly coat a 13x9-inch baking dish with cooking spray. Add the shredded potatoes (break up any large clumps with your hands), beans, and chiles. Stir to combine, then spread into an even layer.

Step 3

Whisk the eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Pour over the vegetable mixture.

Step 4

Bake until the top is light golden-brown and a knife inserted in the center comes out clean, about 45 minutes. Let cool for 5 minutes before slicing. Serve with sliced avocado, fresh cilantro, and salsa, if desired.

This flavor-packed chicken salad sandwiched is loaded with herbs and wrapped up in tangy Dijon vinaigrette. 

Recipe: Italian Chicken Salad Sandwiches

bone-in, skin-on chicken breasts (2 large or 3 medium)

Olive oil

Salt

celery (from 2 medium stalks)

red pepper

almonds,

red onion (from 1/4 medium onion)

parsley leaves

bread

bacon (optional)

red wine vinegar

Dijon mustard

sugar

pepper

olive oil

Using precooked chicken: If you don&#x27;t want to cook chicken breasts, substitute 3 1/2 to 4 cups shredded rotisserie chicken.Storage: The chicken salad can be stored in an airtight container in the refrigerator for up to 4 days.

Elizabeth Passarella

Make the chicken salad: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken on a rimmed baking sheet. Rub some olive oil over the chicken and season all over with salt and pepper. Roast until the chicken is cooked through, 25 to 30 minutes. The skin does not need to brown; you just want the meat to cook through. 

Set the chicken aside on the baking sheet until cool enough to handle. Shred the meat and discard the skin and bones. (You should have about 3 1/2 to 4 cups of shredded chicken.) Place in a large bowl, and drizzle the chicken with a bit of the juices from the pan just to keep it moist. Add the celery, red pepper, almonds, onion, and parsley. 

Make the vinaigrette: Place the vinegar, sugar, mustard, salt, and pepper in a small bowl and whisk to combine. While whisking continuously, pour in the olive oil until combined. Drizzle the vinaigrette over the chicken salad and toss to coat.

Make the sandwiches: Place 6 slices of bread on a work surface. Divide the chicken salad over the bread and spread into an even layer. Top each sandwich with 2 slices of bacon, then close the sandwiches with the remaining bread slices.

Transform everyday pulled pork with your slow cooker and the sweet and tangy flavors of maple syrup and mustard.

Recipe: Slow Cooker Maple-Mustard Pulled Pork

(4- pork

oregano

maple syrup

chicken broth

tamari or soy sauce

apple cider vinegar

garlic,

Hamburger or slider buns

Pickled red onion

Storage: Combine leftover pulled pork and the extra cooking liquid in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Patty Catalano

Make the pork: Trim off any large pieces of fat from the surface of the pork. Sprinkle the salt, pepper, and oregano evenly over all sides of the pork, then rub the seasonings into the meat. Place in the crock of a 6-quart or larger slow cooker.

Place the maple syrup and mustard in a small bowl and whisk to combine. Pour over the pork, then turn the pork so that all sides are coated in the mixture. Pour the broth or water, tamari or soy sauce, and vinegar around, but not on top of, the pork. Scatter the onion pieces and garlic cloves around the pork. Cover and refrigerate the pork in the crock overnight.

Place the crock in the slow cooker and cook on the LOW setting until the meat can be easily shredded, 8 to 10 hours. Transfer the pork to a cutting board. Pour the cooking liquid through a fine-mesh strainer into a measuring cup and discard the solids. Skim the fat from the surface of the cooking liquid.

When it is cool enough to handle, use 2 forks or your fingers to shred the meat into bite-sized pieces. Discard any large pieces of fat. Transfer the pork back to the slow cooker. Add some of the cooking liquid until moist but not wet and toss to combine. Reserve the rest of the cooking liquid for storing leftovers.

Step 5

Make the sauce: Place all of the sauce ingredients in a small bowl and whisk to combine. Pile the pulled pork onto buns, drizzle with some sauce, and top with pickled onions.

Upgrade your typical tuna salad sandwich with toasted bread and melty cheese.

Tuna Melt

shallot

celery

dill pickle spear

tuna fish

mayonnaise

lemon wedge

unsalted butter

tomato,

sandwich bread slices,

cheddar cheese

Make ahead: The tuna salad can be made up to 5 days ahead and refrigerated in an airtight container.

Nicole Rufus

If using butter, let 2 tablespoons unsalted butter sit at room temperature to soften. Meanwhile, make the tuna salad.

Step 1: Make the tuna salad:

Prepare the following, adding each to the same medium bowl as you complete it: Finely chop 1/2 small shallot (about 1 tablespoon). Finely chop 1 medium celery stalk or scallion. Finely chop 1 dill pickle spear (2 heaping tablespoons). Drain 1 (5-ounce) can oil- or water-packed tuna fish well.

Step 2: Make the tuna salad:

Add 1/4 mayonnaise and use a fork to break the tuna down into flakes and mix everything together. Add 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and the juice from 1 lemon wedge. Mix with the fork until combined.

Step 1: Make the sandwiches:

Heat a large skillet over medium-low heat. Meanwhile, assemble the sandwiches.

Step 2: Make the sandwiches:

Cut 1 large tomato crosswise into 1/4-inch thick slices. Spread the butter or 2 tablespoons mayonnaise evenly onto 1 side of 4 sandwich bread slices. Flip 2 of the slices over. Top each one with 2 sharp cheddar cheese slices. Top with the tomato slices. Divide the tuna salad over the tomatoes and spread into an even layer. Close the sandwiches with the remaining 2 bread slices buttered-side up.

Step 3: Make the sandwiches:

Place the sandwiches in the skillet and cook until golden brown and the cheese is melted, 3 to 4 minutes per side. Transfer to a plate or cutting board and cut the sandwiches in half before serving.

Seasoned chicken, beans, cilantro-lime rice, and shredded cheese wrapped in warm flour tortillas.

Perfect Chicken Burrito

chicken

onion

red bell pepper

garlic

lime

cilantro

(about 15-ounce) can pinto beans

white rice

vegetable oil

tomato

taco seasoning

Mexican-blend cheese (about 4 ounces)

(about 12-inch) burrito-size flour tortillas

Guacamole,

Make ahead: Wrap each burrito tightly in aluminum foil and refrigerate for up to 12 hours; don&#x27;t refrigerate burritos for more than 12 hours or they start to get soggy. Alternatively, they can be frozen for up to 3 months.To reheat burritos, unwrap, place on a microwave-safe plate, and cover with a damp paper towel. For refrigerated burritos: microwave on high power until heated through, about 3 minutes, flipping after 90 seconds, for refrigerated burritos. For frozen burritos: microwave on high power for 2 minutes; flip the burrito, cover again, and microwave for 3 minutes more.Storage: Wrap up leftover burritos in aluminum foil and refrigerate for up to 1 day.

Shred or dice 1 pound cooked chicken into bite-sized pieces (about 3 cups).

Trim and cut 1 medium yellow onion and 1 medium red bell pepper into 1/4-inch-thick strips (about 1 cup each). Mince 2 garlic cloves. Finely grate the zest of 1 medium lime; juice the lime (about 2 tablespoons). Coarsely chop the leaves and tender stems of 4 fresh cilantro sprigs (about 1 tablespoon). Drain and rinse 1 (about 15-ounce) can pinto beans.

Place the cilantro, lime zest, 1 tablespoon of the lime juice, 1 cup warm cooked white rice, and 1/2 teaspoon kosher salt in a small bowl, and stir to combine.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until simmering. Add the onion and bell pepper and sauté until tender and golden-brown, 4 to 5 minutes. Transfer to a plate.

Return the skillet to the stovetop, and reduce heat to medium-low. Add the chicken, beans, garlic, remaining 1 tablespoon lime juice, 3/4 cup jarred tomato salsa, and 2 teaspoons taco seasoning. Simmer until heated through and the liquid evaporates, 1 to 2 minutes. Remove the pan from the heat.

Step 6

Stack 4 large flour tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 seconds.

Step 7

Working with 1 tortilla at a time, layer 1/4 cup of the shredded Mexican-blend cheese, 1/4 cup of the rice, 3/4 cup of the chicken mixture, heaping 1/4 cup of the peppers and onions, and 1 tablespoon of the sour cream across the center of the tortilla. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly. Repeat with remaining tortillas and filling. Cut in half crosswise and serve with guacamole and more salsa if desired.

Appetizer Recipe: Flatbreads with Goat Cheese, Caramelized Onions, and Basil

olive oil,

yellow onions,

sugar (optional)

flatbreads

goat cheese

basil leaves, cut into chiffonade

crunchy sea salt,

Recipe originally published on April 21, 2009.

Heat the olive oil in a medium frying pan over medium-low heat. Add the onions, salt, and pepper, and cook for 15 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don&#x27;t brown too quickly. Add the sugar (if using) and continue to cook for another 10 to 15 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet.

Add a splash of water to the pan. It will bubble furiously, picking up the browned bits. Continue to simmer until the water has evaporated but the onions haven&#x27;t begun to brown up the bottom of the pan again, about 5 minutes. Turn off the heat.

Brush a bit of olive oil on each flatbread. Scatter the onions evenly over each flatbread and crumble a quarter of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp.

Remove from the oven, sprinkle a pinch of Maldon salt and the basil over the top of each bread, and cut into pieces. Serve warm.

This hearty breakfast burrito is stuffed with fluffy scrambled eggs, crispy hash browns, pork sausage, and a special spicy creamy sauce.

Breakfast Burrito

scallions

jarred fire-roasted pepper

low-moisture mozzarella cheese (about 1 cup shredded)

neutral oil,

pork

hash brown patties

American cheese

gochujang

rice vinegar

Make ahead: Wrap each assembled burrito tightly in aluminum foil. Freeze for up to 1 month. To reheat, unwrap and microwave from frozen on high until warmed through, 1 1/2 to 2 1/2 minutes. Alternatively, thaw overnight in the refrigerator and heat in a covered skillet over medium heat until warmed through, about 3 minutes per side.Storage: Leftover burritos can be refrigerated for up to 5 days, or frozen up to 1 month.

James Park

Thinly slice 4 medium scallions (about 1/3 cup). Dice 1/4 fire-roasted pepper (about 1/4 cup). Grate 4 ounces low-moisture mozzarella cheese on the large holes of a box grater, or measure out 1 cup store-bought shredded.

Heat 1 tablespoon of the neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add 4 pork breakfast sausage patties and cook until browned and cooked through, 5 to 7 minutes per side. Meanwhile, make the sauce if desired: Place 2 tablespoons gochujang or Sriracha, 2 tablespoons mayonnaise, and 1 teaspoon rice vinegar in a small bowl, and stir to combine.

When the sausage is ready, transfer to a cutting board. Add 1 tablespoon of the neutral oil and 4 frozen hash browns to the same skillet (no need to wipe out the skillet). Cook until golden-brown and cooked through, 5 to 7 minutes total.

Meanwhile, place half of the scallions (about 2 1/2 tablespoons), 4 large eggs, 1/4 cup sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk to combine. When cool enough to handle, cut each sausage in half horizontally (also known as butterflying, 8 pieces total).

Transfer the hash browns to the cutting board with the sausage or a plate. Reduce the heat to medium-low. Add the remaining 1 tablespoon neutral oil and swirl the pan to coat the bottom. Pour in the egg mixture and cook, gently pushing the eggs that are set at the edges toward the center with a flexible spatula as they cook, until the eggs are just cooked through, about 1 to 2 minutes. Remove the pan from the heat.

Assemble the burritos one at a time. Layer the following across the center of a tortilla in the following order: 1 hash brown patty, 2 sausage pieces, about 1/3 cup of the eggs, 1 tablespoon fire-roasted pepper, 1 tablespoon chopped scallions, 1 slice American cheese, and 1/4 cup of the mozzarella. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly.

Step 8

Wipe out the skillet with paper towels. Place 2 of the burritos in the skillet seam-side down and cook over medium-low heat until golden-brown, 1 to 2 minutes per side. Transfer to a cutting board and repeat browning the remaining 2 burritos. Cut in half crosswise and serve with the sauce if desired.

A quick, super flavorful warm steak and cheese sandwich meal made with ingredients from Costco.

This 3-Ingredient Costco Recipe Is My Family&#8217;s Most-Requested Dinner

Cuisine Solutions Sous Vide Sliced Grass-Fed Beef Sirloin

Kirkland Signature artisan rolls

havarti cheese

Optional toppings: arugula, caramelized onions, roasted red peppers, horseradish sauce

Storage: Refrigerate leftovers separately in an airtight container for up to 4 days.

Let 1 tablespoon unsalted butter sit at room temperature until softened.

Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Remove packaging from a 1-pound portion of Cuisine Solutions Sous Vide Sliced Grass-Fed Beef Sirloin. Separate into slices and arrange in the center of the baking sheet, it’s okay if the pieces touch or overlap slightly.

Separate 4 Kirkland Signature artisan rolls into halves and spread the cut sides evenly with the butter. Place cut-side up on a wire rack and fit the rack on the baking sheet over the sliced sirloin.

Bake for 4 minutes. Place 1 slice havarti cheese onto the top half of each roll and continue to bake until the cheese is melted and the rolls and sirloin are warmed through, 30 seconds to 1 minute.

Divide the steak evenly between the bottom halves of the rolls. Top with arugula, caramelized onions, roasted red peppers, and horseradish sauce if desired. Close with the top halves of the rolls.

Sautéed beef and onions, gooey cheese, and the perfect dipping sauce make these the most delicious appetizer.

Cheeseburger Sliders

cheddar cheese (about 1 1/2 cups shredded)

beef

mustard

Worcestershire sauce

garlic powder

(12-ounce) package Hawaiian sweet rolls,

dill pickles

butter

white sesame seeds

ketchup

sweet pickle relish

yellow mustard

Kosher salt

Make ahead: The onions and beef can be cooked up to 1 day ahead and refrigerated in separate airtight containers; reheat before assembling the sliders. The burger sauce can be made up to 4 days ahead and refrigerated in an airtight container.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Rachel Perlmutter

Step 1: Make the cheeseburger sliders:

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 2: Make the cheeseburger sliders:

Halve and thinly slice 1 medium yellow or red onion (about 2 cups). Grate 6 ounces medium cheddar cheese on the large holes of a box grater if needed (about 1 1/2 cups).

Step 3: Make the cheeseburger sliders:

Heat 2 teaspoons of the neutral oil in a large skillet over high heat until shimmering. Add the onion and cook until charred in spots, 4 to 6 minutes. Transfer to a plate.

Step 4: Make the cheeseburger sliders:

Reduce the heat to medium-high. Add the remaining 1 teaspoon neutral oil and 1 pound ground beef to the pan. Cook, breaking the beef up with a wooden spoon into small pieces, until cooked through, about 5 minutes. Add 2 tablespoons prepared yellow mustard, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring constantly, until deeply browned in spots, about 2 minutes. Remove the pan from the heat.

Step 5: Make the cheeseburger sliders:

Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls cut-side up in a small rimmed baking sheet, 11x7-inch, or 9x13-inch baking dish.

Step 6: Make the cheeseburger sliders:

Arrange 8 American cheese slices on the bottom half of the rolls in an even layer, overlapping the slices as needed to fit. Top with the onions in an even layer. Using a slotted spoon, transfer the beef mixture evenly over the onions. Sprinkle with the shredded cheese and top with 1/2 cup sliced dill pickles. Place the top half of the rolls cut-side down over the pickles.

Step 7: Make the cheeseburger sliders:

Brush 1 tablespoon melted butter or olive oil over the top of the rolls, then sprinkle with 2 teaspoons white sesame seeds. Cover the baking dish tightly with aluminum foil. Bake for 10 minutes. Uncover and bake until the cheese is melted and bun tops are toasted, 12 to 15 minutes. Meanwhile, make the burger sauce.

Step 1: Make the burger sauce:

Place 1/2 cup mayonnaise, 1/4 cup ketchup, 2 tablespoons sweet pickle relish, and 1 tablespoon prepared yellow mustard in a small bowl and stir to combine. Taste and stir in up to 1 more tablespoon mustard, kosher salt, and black pepper as needed. Serve with the sliders for dipping.

For the best-ever chicken sliders, mix shredded chicken with mayo, sour cream, and scallions. Melty cheese and buttery rolls take things to the next level. 

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Top 18 sandwiches andamp burgers recipes from across the web

The most viewed sandwiches andamp burgers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Recipe: Breakfast Burrito Egg Casse...

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Recipe: Slow Cooker Maple-Mustard P...

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Appetizer Recipe: Flatbreads with G...

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This 3-Ingredient Costco Recipe Is ...

Cheeseburger Sliders

Extra-Cheesy Chicken Sliders

Arayes (Lebanese Crispy Meat-Stuffe...

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Tomato Sandwich

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