Sandwiches represent a certain failing for me. Whenever I can’t get a home cooked dinner on the table, I rely on this old staple to sustain my hungry people. It’s a default if my kids won’t eat what I’ve made (yep, I’m one of those parents who don’t MAKE the kids eat what I fix.) But I’ve learned that sometimes, when you make a sandwich, there is a certain comfort in being able to take your plate and eat in front of the TV while watching Seinfeld re-runs. Here are some of my favorites:
- 3 slices toasted bread
- 2 tablespoons mayonnaise
- 2 slices American cheese
- 4 slices shaved ham
- 4 tomatoes, sliced, divided
- 4 leaves lettuce, divided
- 4 slices crisp bacon, divided
- 2 slices Monterey jack cheese
- 4 slices shaved deli turkey
- Spread mayonnaise on one side of a piece of toast; add layer of American cheese, ham, two slices of tomato, two leaves of lettuce, and two pieces of bacon.
- Spread mayonnaise on second piece of toast and place on top, mayo side down.
- Spread mayonnaise on top of that second piece of toast.
- Layer Monterey Jack cheese, the rest of the tomatoes, lettuce, turkey and bacon on top.
- Spread mayonnaise on third piece of toast and place on the stack mayo side down.
- Slice the sandwich in quarters diagonally.
- Skewers or long toothpicks may be used to hold all the layers together.
Grilled Chick N Wrappers
A wrap is a kind of sandwich, right? I made this one for the family last night and it was a spot hitter. You know, it hit the spot? OK, so it comes together easily, and even though the word “grilled” is in the title, you just cook up the chicken in a skillet. I suppose actually grilling it could only improve its flavor.
- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- 1 sweet onion
- 1 cucumber
- 8 ounces Monterrey jack and cheddar cheese blend
- 6 slices hickory smoked bacon
- 16 ounces shredded Lettuce
- ranch salad dressing
- 6 (10 inch) flour tortillas
- 1 lime
- In a skillet heat olive oil on medium.
- Cut the chicken thighs into strips and add to skillet.
- In a separate skillet, fry the bacon.
While they are cooking, slice the onion, cucumber and set aside.
- When chicken is done and the bacon is done, remove from skillet and set aside.
- Assembly time. Heat the tortilla in microwave for 15 seconds.
- To the tortillas, add the ranch, lettuce, cucumbers, onion, bacon, cheese, and then chicken and squeeze a little lime juice over and wrap like a burrito.
Pressed Chicken Tortas
I got this recipe when I was using Blue Apron. They have some really great recipes, probably the best service I’ve found. This one seems long, but it’s just because they over-explain all steps 🙂 Give it a go. Delicious sammy!
4 Boneless, Skinless Chicken Thighs
4 Torta Rolls
1 Romaine Heart
1 Red Onion
1 bunch Cilantro
3 oz Queso Fresco
- 3 Tbsps Pepitas
½ cup Low-Fat Sour Cream
- 2 tsps Chicken Torta Spice Blend (Ancho Chile Powder, Mexican Oregano, Smoked Sweet Paprika, Garlic Powder & Ground Cumin)
Wash and dry the fresh produce. Halve the rolls. Core, halve and thinly slice the tomato. Crumble the queso fresco. Pick the cilantro leaves off the stems; discard the stems. Cut off and discard the root end of the lettuce; roughly chop the leaves. Quarter the limes. Halve, pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning. Peel and halve the onion; small dice 1 half and thinly slice the remaining half. In a medium bowl, combine the diced onion and the juice of 4 lime wedges.
Pat the chicken dry with paper towels; season on both sides with salt, pepper and (reserving a pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board to cool slightly. Wipe out the pan.
While the chicken cooks, add the sour cream and remaining spice blend to the diced onion-lime juice mixture. Stir to thoroughly combine; season with salt and pepper to taste.
When cool enough to handle, thinly slice the cooked chicken. Place the bottoms of the rolls, cut sides up, on a clean, dry work surface. Divide the sliced chicken, avocado, as much of the sliced onion as you’d like (you may have extra), the tomato, half the queso fresco and the cilantro between the roll bottoms; season with salt and pepper. Top with the juice of the remaining lime wedges and the roll tops.
In the pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Working in 2 batches, add the tortas. Place a heavy pot on top of the tortas to press them down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and slightly flattened. Transfer to a cutting board or plate.
While the tortas toast, in a large bowl, combine the lettuce, pepitas,remaining queso fresco and as much of the dressing as you’d like (you may have extra dressing). Toss to combine; season with salt and pepper to taste. Cut each toasted torta in half diagonally; divide between 4 plates. Serve with the salad on the side. Enjoy!