This had an amazing flavor profile.
(That sounds so sophisticated and chef-like, and makes me feel like I’m on Food Network Star.) 😉
The sourdough was a perfect bread to complement the subtle BBQ flavor and the fresh veggies. I loved it.
To make this yummy creation, you will need:
- Sourdough bread, sliced
- BBQ sauce (I blended mine with half mayo, for creaminess, but you can just use BBQ sauce if you’re so inclined)
- Shredded or chopped chicken
- Cheddar slices
- A couple slices of juicy tomato (make ’em thick!)
- Some slivered onion of any kind
This might make a tasty panini, too!
Look at this scrumptiousness.
I was getting tired of the same old condiment blends, over and over again. This time I tried something new – a mix of mayo, yellow mustard, and Stonewall Kitchen’s Garlic and Onion Jam. Ohhhh, was it good!
If you don’t have the jam, you might create a similar sweet-mustardy flavor with maple syrup and yellow mustard, or some other kind of sweet mix-in.
To make this sandwich, I used…
- 1 sub roll
- A blend of mayo, yellow mustard, and garlic onion jam
- Some chopped chicken breast – I baked my chicken in the oven with a brushing of olive oil and a sprinkling of seasoning salt (covered in foil at 350 degrees for 30-40 minutes)
- 1 slice bacon (optional…I made this again for lunch the next day and it was still delicious even though I ran out of bacon!)
- Torn Romaine lettuce
- 3 slices of tomato
- Slivers of onion
And my mouth lived happily ever after (or at least for a while). The End.
I love chicken salad. After I heaped some of the salad I made onto this sandwich, I ate the rest right out of the bowl.
To make two of these (or one sandwich and some extra salad to eat with a spoon whenever the craving strikes…) you will need:
- Sandwich bread
- Some torn Romaine lettuce
- Half a cooked chicken breast, chopped (about 1 cup)
- 3-4 Tablespoons of mayo (add more if needed)
- 1 Tablespoon raspberry honey mustard – Dijon or regular would probably work just fine
- 1 Tablespoon sweet relish
- Drizzle of maple syrup
- Two sticks celery, chopped
- Small handful of sliced almonds
- Big handful of dried cranberries
Blend all these in a bowl together and spoon over the lettuce on the bread. Yum!
This sandwich is very fresh!
I thought as I was making it, “This needs a tomato!” But I was all out. So I stuck some thinly sliced cucumber in there instead, and completely forgot the lettuce because it was so tasty and fresh!
Here’s what you need:
- Ciabatta or focaccia bread, sliced lengthwise
- A mixture of equal parts mayo and pesto, slathered liberally on the bread
- Some chopped chicken (I used leftover rotisserie chicken, but grilled would have been even better!)
- Slices of mozzarella cheese, as thick or thin as you like
- Lettuce, if you’re smart (don’t be like me)
- Cucumber slices, thin
- Slivered red onion
- Tomato, if you have some, unlike me
Layer it all on in that order, and you have a tasty, fresh sandwich with a little crunch and a little zing. Enjoy!
This experiment went deliciously right.
I had leftover chicken, and strawberries, and I didn’t want to simply combine them in a wrap like I might normally do. I wanted something NEW. Chicken salad! But what to use for the sauce? Mustard with strawberries would not fly.
I had maple syrup and lime juice. Maple-lime? I wasn’t sure if people did that…but I was doing it now!
And now my mouth is very happy for it.
To make 1-2 servings of this delightful springish salad…
First, blend these together in a small bowl:
- 2 large spoonfuls of mayo
- A generous drizzle of real maple syrup
- A teaspoon or so of lime juice
Second, combine all these ingredients:
- Half a chicken breast, chopped
- 4 medium strawberries, chopped
- About a tablespoon of minced red onion (go easy on the onion and add more if needed…too much red onion flavor is an easy way to ruin a sandwich!)
- A small handful of sliced or slivered almonds
Add as much of the sauce to the dry ingredients as needed, stir it all together, and adjust any ingredients to taste. Serve atop a green bed of lettuce on any sandwich or wrap, or even just wrap in a big lettuce leaf for a lettuce wrap. I perched mine atop romaine on a beautifully deformed bagel – so tasty. Enjoy!
This might be tasty with some fresh basil or cilantro in it…if you try it, let me know!
Yesterday I had a happy husband at lunch! I have to admit, the concept for this sandwich was all his idea. I only executed it. But he enjoyed it immensely!
We made ours with chicken parm from the night before, with smoked mozzarella, but you can do this with regular chicken parmesan, or even just any piece of chicken doused in marinara with mozzarella melted over the top.
Take some Italian bread and butter it on one side, then lay it out (dry side down) on a baking sheet, and sprinkle with garlic powder and a little dried basil. Put in the oven on “broil” for just 2-3 minutes…keep a sharp eye on it! You want it to be slightly toasted on top but not burned.
Make sure the garlic side is on the inside of the sandwich, stick some hot chicken parm in it, and devour!
Some sammiches I’ve seen that make my mouth water to try them! None of these are mine and I haven’t made them (YET) but you can go to the blog where I found them by clicking the image or the blog title in the caption above.
Turkey Apple Brie Panini from Nutmeg Nanny.
This chicken pesto wonderment from a blog called Damn Delicious.
Healthy cashew chicken salad lettuce wraps from Tried and Tasty.
Now, I don’t like spicy food, but this looks so good anyway!! Turkey-Brie Sandwich with Peaches and Arugula from Lemon Tree Dwelling.
I REALLY want to try making waffle sandwiches…using waffles for the bread! I got the idea from using pumpkin waffles for Thanksgiving sandwiches, but then I found this Huffington Post list of waffle sandwiches….yuuuuum! This one looked especially tasty, from a blog called A Beautiful Mess. Eggs, bacon and avocado on cheddar waffles!
Happy sandwich inspirations!