Chicken Bacon Sub with Garlic Onion Mustard Mayo

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.

The Simplest, Tastiest Use for Leftover Roast Beef EVER

IMG_1300.JPG

Shhh, but…sometimes…I make a roast beef…just so I can use the leftovers like this.

If you’ve never had a roast beef sandwich with au jus dipping sauce before…try it!! All you need for the sandwich is a sub roll, a little butter, and some thinly sliced roast beef – heated is best but you can use the beef cold too. (You can add a little cheese or use mayo instead of butter, if you like.) And I just use one of the “McCormick” brand au jus gravy packets to make my sauce on the stovetop. The perfect use for leftover roast beef!

P.S. I apologize for the dearth of postings! Sandwich making has been in a lull lately. First trimester morning sickness means I have little taste for complex flavors, so delicious flavor combinations have fallen by the wayside for a time.