Grilled Honey-Mustard Chicken Sandwiches

A flavorful dinner made ready in 30 minutes. Thank you Betty Crocker

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8to 1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 whole-grain sandwich buns, split
4 slices tomato
4 leaves leaf lettuce

• Heat gas or charcoal grill. 
• In small bowl, mix mustard, honey, oregano and red pepper.
• Brush on both sides of chicken.
• Place chicken on grill over medium heat. 
• Cover grill
• Cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 
• Discard any remaining mustard mixture. 
• Serve chicken in buns with tomato and lettuce.

Big Kahuna Teriyaki Chicken Sandwiches

This teriyaki chicken sandwich recipe is the best thing to make when grilling out with friends. This version has a Hawaiin twist to it with sliced ham, grilled pineapple, and Pepper Jack cheese. Thank you Favourite Family Recipes

 

4 chicken breasts
1 bottle Teriyaki sauce 
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple or you can use fresh which would be even better
4 slices Pepper Jack cheese
4 hamburger buns large

• Pound chicken breasts until they are about 1/4″ thick all around. 
• Place in a large Ziploc bag. 
• Combine Teriyaki sauce and brown sugar until sugar dissolves. 
• Add ½ of the mixture to the bag with the chicken and seal tightly. 
• Place bag in refrigerator for at least 4-5 hours. 
• Separate remaining Teriyaki mixture into 2 separate bowls 
• Open pineapple can and save a little of the juice in a bowl. 
• Place chicken and pineapple on the grill (medium heat).
• Brush with Teriyaki sauce every few minutes until chicken and pineapple are done
• Try to only flip the chicken and pineapple once. 
• Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. 
• Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. 
• Top with cheese, ham, grilled pineapple, and bun top. 
• Serve immediately with remaining grilled pineapple.

Stuffed French Bread

French bread stuffed with a cheesy and flavourful hamburger mixture. Slice into pieces and serve like sandwiches! Thank you Life in the Lofthouse

1 loaf french bread

1 pound lean ground beef

2 Tablespoons finely chopped onion

1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

• Preheat oven to 350° F. 
• Slice the french bread in half, lengthwise, so you have two equal pieces. 
• Scoop out the bread in the center of each piece. 
• Place bread in a large bowl and tear into small chunks. 
• Set the two halves of french bread onto a large baking sheet. Set aside.
• Brown the ground beef and onion in a large skillet, over medium-high heat. 
• Drain any grease.
• Add the celery and garlic to skillet. 
• Cook a few minutes until celery is tender. 
• Add soup, milk and Worcestershire sauce. 
• Season with salt and pepper. 
• Stir and cook mixture until heated; another 5 minutes or so.
• Add the beef mixture to the bread in the large bowl. 
• Stir to combine. 
• Pour mixture into the center of one half of the french bread. 
• Spread out evenly. 
• Top the mixture with the shredded cheese. 
• Top with the other half of bread.
• Bake for 10 to 15 minutes, or until cheese is melted. 
• Remove from oven and let stand 5 minutes before slicing and serving.

Crispy Bacon & Brie Grilled Cheese Sandwich with Caramelized Onions

There's just something about a grilled cheese sandwich....add bacon and onions and its a triple winner. Thank you Simply Delicious Food

Caramelized Onions

3 large onions, sliced
2 tablespoons olive oil
½ teaspoon salt
4 tablespoons brown sugar
2 tablespoons red wine vinegar

For the sandwich
250g bacon, cooked until crisp
100g brie cheese, sliced
4-6 slices bread of your choice

• To make the caramelized onions, heat a large frying pan over medium heat 
• Sauté the onions in the olive oil with the salt until soft and golden. 
• Add the sugar and vinegar and allow to caramelize. 
• Set aside.
• To make the sandwich, butter the bread on both sides then top with the onions, brie cheese and bacon.
• Grill in a hot pan/sandwich press until golden brown and heated through.
• Serve immediately.

Crock Pot Pulled Barbecue Chicken

 Tender chicken in a sweet tangy barbecue sauce. Simple and delicious. Thank you Mommys Kitchen

1 - (4 to 5 - pound) whole chicken, giblets removed 
1 - teaspoon onion powder
1 - teaspoon garlic salt
1/2 - teaspoon black pepper
1/4 - cup barbecue dry rub eg Grill Mates Sweet & Smokey
1 - 16 oz bottle barbecue sauce, separated
1 - small onion, sliced
1/4 - cup honey
1/2 - teaspoon liquid smoke
8 - hoagie rolls, french bread rolls or sandwich buns 
garnish: additional onions, pickles and coleslaw

• Rinse the chicken under cold water and remove the giblets. 
• Pat chicken with a paper towel on the outside and inside the cavity. 
• In a small bowl mix together the onion powder, garlic salt, pepper and barbecue dry rub. 
• Coat the entire chicken with the dry seasoning mix including the inside cavity and a under the skin of the breasts.
• Place the chicken in a large zip lock bag and refrigerate for at least 6 hours or overnight. 
• Remove chicken from refrigerator and place in a 6 quart crock pot. 
• Scatter the sliced onions on top and around the chicken. 
• Add 1/2 cup barbecue sauce over the top of the chicken. 
• Cover and cook chicken on high for 4-5 hours (or until chicken is fully cooked).  
• Transfer the cooked chicken to a cutting board and pull the meat off the bone. 
• Shred the chicken using two forks. 
• Discard the bones and grease at the bottom of the crock pot and wipe clean. 
• Return the shredded chicken to the crock pot.
• In a small bowl mix together 1 1/2 cups barbecue sauce, honey, and liquid smoke.
• Pour the mixture over the shredded chicken. 
• Mix to combine.
• Continue cooking until the chicken mixture is warm throughout. 
• Serve immediately on hoagie or sandwich rolls with additional barbecue sauce, onions, pickles, and your favorite coleslaw if desired

Steak and Bleu Cheese Wraps

I just found this recipe. It looks so easy and delicious I cant wait to try it. Thank you Minivan Dreams



 

 

1 lb thinly sliced steak, cooked to desired doneness

1 can diced tomatoes, drained

4 ounce bleu cheese crumbles

4 - 10" tortillas

1 Tablespoon garlic powder

1 teaspoon salt

2 teaspoon black pepper

• Season hot steak slices with garlic powder, salt, and black pepper.
• Toss to coat.
• In each tortilla, place 4 ounces steak, 1 ounce bleu cheese crumbles, and tomatoes as desired.
• Roll wraps and enjoy.



Baked Buffalo Chicken Taquitos

Incredible and flavorful recipe that can be served as a dinner or as an appetizer by cutting up the taquitos into smaller pieces. Thank you Chef in Training

8 oz. cream cheese, softened

⅛ cup buffalo sauce

2 cups cooked and shredded chicken

1 cup blue cheese, divided

12 small flour tortillas

Blue Cheese Sauce:

1 cup mayonnaise

¼ cup butter, melted

1½ cups blue cheese

• Preheat oven to 425 degrees F.
• Mix cream cheese and buffalo sauce until well combined.
• Stir in chicken until well combined.
• Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
• Sprinkle 1 Tablespoon of blue cheese over the top.
• Roll up tight.
• Place on lightly greased cookie sheet and repeat for remaining taquitos.
• Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
• Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.
• To make Blue Cheese Sauce combine sauce ingredients until smooth.
• Dip taquitos and enjoy

Steak Sandwiches..with Cheese

Cheesesteaks are a big favourite in our house..and this one is especially indulgent. Thank you Perpetually Hungry

    

1 Tbsp oil
2 cups of sliced onions and mushrooms
1 lb of steak, sliced thinly against the grain
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup of milk
1/8 tsp of freshly cracked black pepper
1/4 tsp chile powder
1/2 pound of shredded cheddar cheese
4 sub rolls
Mayonnaise, for spreading

• Heat the oil in a skillet over medium high heat.
• Add the onions and the mushrooms and cook until softened and brown.
• Season with salt and pepper.
• Remove the onion and mushroom mixture, set aside.
• Season the steak with salt and pepper and add to the same skillet.
• Cook until browned and cooked through. Remove from heat.
• For the cheese sauce, melt the butter in a saucepan over medium heat.
• Once melted, add the flour and whisk constantly, letting the flour taste cook out.
• Once it starts bubbling, slowly whisk in the milk in a steady stream until thickened.
• Add the pepper and chile powder and add a little bit of the cheese at a time.
• Continue whisking until all cheese has been added and the sauce is smooth.
• For the baguettes, spread a thin layer of mayonnaise on each side
• Put under the broiler until crispy and lightly browned.
• To assemble, divide the steak and mushroom and onions among 4 halves of the toasted sub rolls.
• Top liberally with the cheese sauce and the remaining halves of the rolls.



Philly Cheesesteak Sandwiches

Thank you CenterCutCook

1 small onion, thinly sliced
1/2 of a green pepper, thinly sliced
4-6 ounces button mushrooms, sliced
salt, pepper for seasoning
1 and 1/4 pounds top sirloin steak
1-2 tablespoons canola oil or vegetable oil
4 soft hoagie rolls
8 White american cheese slices or 8 pepper-jack cheese slices
Mayo or chipotle mayo

Chipotle Mayo:
1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 tablespoon sauce from the adobo pepper can
1 tablespoon lime juice
Dash of salt
Dash of pepper

• 1 hour before cooking, place steak in the freezer.
• When you’re ready to start cooking, pre-heat your oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat. 
• Cook veggies until tender.
• While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
• When the veggies are done cooking, heat 1 tablespoon canola oil over medium high heat.
• Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
• Add half the meat to the pan and season with a bit of salt and pepper. 
• Cook for a few minutes until it is cooked through. Set aside.
• Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper.
• Return the first batch of meat to the pan, stir in veggies if you wish, and top with cheese. 
• Use 8 pepper jack cheese slices for a spicy version, or 8 white American cheese slices for a classic version. 
• Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
• Divide the meat among the 4 hoagie rolls.
• If using chipotle mayo, combine all ingredients in a blender (mayo, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. 
• Otherwise spread a thin layer of regular mayo on the roll.
• Cut in half and serve immediately.
• Serves 4

Five-Layer Veggie (and Ham) Sandwich

Good luck getting your mouth round this one. Thank you Real Simple

2 carrots, grated
2 tablespoons olive oil
2 tablespoons fresh lemon juice
black pepper
3/4 cup chopped drained giardiniera (mixed pickled vegetables)
1/4 cup olive tapenade
6 ounces sliced ham or roasted turkey (or a mix of both)
4 ounces sliced provolone
1 tomato, sliced
1 cucumber, thinly sliced
1 bunch arugula
4 soft whole-grain rolls, halved

• Combine the carrots, oil, lemon juice, and ¼ teaspoon pepper in a medium bowl. 
• Divide the carrots, giardiniera, tapenade, ham or turkey, provolone, tomato, cucumber, and arugula among the rolls.

BLT Wraps

Thank you CenterCutCook.com

10 slices bacon, cooked and crumbled

1 cup grape tomatoes, quartered

Dash of salt and pepper

2 cups shredded lettuce

4 burrito sized tortillas

3 ounces cream cheese, softened (room temp is best)

1 tablespoon mayo

1 tablespoon dijon mustard

• In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.
• In another small bowl, combine softened cream cheese with mayo and dijon mustard.
• Mix well.
• In a large bowl, combine bacon, lettuce, and tomato with the sauce.
• Divide the mixture evenly among the 4 large burrito sized tortillas.
• Place the mixture on the bottom 1/3 of the tortilla.
• Roll the wrap up tightly and cut in half on a diagonal.
• Best eaten fresh! Enjoy

Creamy Cheesy Chicken Wrap

Quick, easy and delicious. Thank you Caramel Living

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh coriander (cilantro)
3 spring onions (scallions), sliced very thin
1/3 cup chopped mushrooms
2 tablespoons sour cream, light or regular
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1.5lbs chicken breast
2 cups shredded cheddar or fiesta blend cheese
4 large flour tortillas
 

• Boil chicken until fully cooked, then shred shred. 

• In a bowl, mix chicken, mayo and sour cream. 

• Add coriander, spring onions and mushrooms. 

• Add spices and mix well

• Place one large tortilla on a plate. 

• Sprinkle cheese down the center, avoid getting too close to the edges. 

• Spread chicken mixture down the center over cheese. 

• Fold top and bottom of tortilla up and in toward mixture. 

• Fold sides up and over the mixture and the already folded sections (think… burrito).

• Hold the folded wrap in your hand and spray both sides with cooking spray.

• Heat a skillet over a medium heat, for 30 seconds to 1 minute.

• Place the wrap SEAM SIDE DOWN into the skillet (a very important tip… possible big mess if you do it the opposite way). 

• Cook for approx 3 minutes and flip. Cook for another 3 minutes, till both sides golden brown.

It’s creamy enough you shouldn’t need a dollop of sour cream but a side of shredded lettuce and pico de gallo would be a nice addition.