Tag Archives: sandwich

Crispy Pork Tenderloin Sandwiches

28 Apr

Crispy Pork Tenderloin Sandwich 1
For my last meal, I would totally have something breaded and fried. It’s my weakness and I especially love a crispy sandwich.

I have to say this crispy pork tenderloin sandwich is my new favorite. It gets it’s crunch from crushed saltine crackers, instant flour and a bath in hot peanut oil. The pork is tender and moist from the buttermilk soak. Then there’s a nice cool crunch from the pickles. Pickles make any sandwich better in my opinion.
Crispy Pork Tenderloin Sandwich 2
Whip up some garlicky baked fries on the side for the ultimate crunch fest!

Crispy Pork Tenderloin Sandwiches
recipe from Food Network

2 pounds center-cut boneless pork loin
2 large eggs
2 cups buttermilk
2 cloves garlic, crushed
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 sleeves saltines (about 80 crackers)
2 cups instant flour (such as Wondra)
Peanut oil, for frying
4 soft hamburger buns, split
1/3 cup mayonnaise
3 tablespoons yellow mustard
1/2 head iceberg lettuce, shredded
2 tomatoes, thinly sliced
1 red onion, thinly sliced
Sliced pickles

1. Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.

2. Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper and the cayenne in a shallow bowl then pour into a ziplock bag. Add the pork, cover and refrigerate at least 4 hours or overnight.

3. In a food processor, pulse the crackers until they are a coarse crumb then place in a shallow dish. Put the flour in another dish. One at a time, remove a piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

4. In a large heavy-bottomed skillet, heat 1/4 to 1/2 inch peanut oil over medium-high heat until it reaches 360 degrees F. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

5. Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Buffalo Chicken Sliders {Football Food}

11 Oct

Buffalo Chicken Sliders
I have more buffalo goodness to share with you all for my football food series and it’s Buffalo Chicken Sliders. I know I just shared some delicious buffalo wings with you all a few weeks ago, but I couldn’t resist posting these cute little sandwiches that are a bit friendlier on the waistline.
Buffalo Chicken Sliders
They are super simple to throw together to feed a crowd and they only require a few ingredients. Totally my idea of entertaining these days.
Buffalo Chicken Sliders

Spicy chicken, creamy dressing, soft bread…all sounds good to me!

Buffalo Chicken Sliders

2 large boneless, skinless chicken breasts
1/2 cup buffalo wing sauce
Slider buns (I used honey wheat Hawaiian rolls)
Bleu cheese dressing or ranch
Carrots and celery on the side

1. Cut chicken into small pieces, about 3 per breast, so that they will fit on the slider buns. Place in a ziplock bag and pour wing sauce over them. Seal tightly and marinate in the fridge for a few hours.

2. Preheat grill over medium-high heat. Grill chicken until cooked through and juices run clear.

3. Slice rolls in half and place grilled chicken and bleu cheese dressing on bottom halves. Top with top bun and enjoy! Serve with carrots and celery on the side if you wish.

Dilled Egg Salad

26 Nov

Egg Salad
For me, egg salad is one of those things I have to be in the mood to eat and when I am it totally hits the spot. Egg salad doesn’t really require a recipe so this is just a start and you can add or subtract ingredients depending on your personal preferences. That being said, this is my absolute favorite recipe for egg salad because of the addition of the dill.

This is a great quick and easy sandwich you can throw together for the kiddos school lunch or for a last minute dinner. Plus, all the ingredients are staples so it can be thrown together anytime!

Dilled Egg Salad
recipe from Allrecipes.com

8 eggs
1 tablespoon mayonnaise (I use the reduced-fat olive oil kind)
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
1/2 red onion, minced (we don’t care for raw onion so I left this out)
salt and pepper to taste
Sliced wheat bread

1. Make the perfect hard boiled eggs.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over crisp lettuce as a salad.

Steakhouse Panini

16 May

Steakhouse Panini
We got a panini press a little over a year ago and love using it whenever we get the chance. Joel requested panini’s a few days ago and I decided to do something different from our usual Ultimate Grilled Cheese or Honey Mustard Chicken. We don’t eat a whole lot of red meat but I have been craving it so I decided a steak panini would do the trick.

Instead of scouring the internet for a recipe I wanted to come up with something on my own. Since we were using steak I figured I could turn a classic all the elements of a steak dinner into a sandwich. Steak, carmelized onions, steak sauce, melty cheese and some bacon (for good measure of course) between two slices of bread sounded just perfect to me! And it was.
Steakhouse Panini
I asked Joel to describe the panini so he thought about it then stated that it was “man-licious.” I think that might be the perfect description. This woman enjoyed it too!

Steakhouse Panini

1 large sirloin steak
2 Tbsp. olive oil
1/2 Tbsp. onion powder
1/2 Tbsp. garlic powder
1/2 Tbsp. oregano
1/2 Tbsp. paprika
1/2 Tbsp. kosher salt
2 Ciabatta rolls (I used onion poppy seed ones)
6 strips bacon, cooked until crispy
1 small yellow onion, thinly sliced
4 slices provolone (or replace with blue cheese or gorgonola)
4 Tbsp. steak sauce

1. Preheat panini grill. Heat grill pan or outdoor grill over medium high heat. Mix onion powder, garlic powder, oregano, paprika and kosher salt together then rub liberally on steak (I didn’t use it all – store remainder in airtight container).

2. Heat olive oil in a medium sauce pan over medium heat then add onions and cook until carmelized.

3. Sear steak for on grill for about 2 minutes per side or until desired doneness has been reached. Let rest for about 5 minutes then slice thinly against the grain.

4. Spread 1 Tbsp. of steak sauce on each side of the ciabatta rolls. Top each halve with a slice of provolone then pile on the sliced steak, bacon and carmelized onions. Put the sandwich halves together then place on the panini grill. Grill for about 5 minutes or until the cheesy is melted and bubbling.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday and Full Plate Thursday.

New Orleans Food Tour {Part I}

11 Apr

We had a great time during our trip to New Orleans! I especially had a great time eating all the local grub! We didn’t get to eat as much Cajun food as we would have liked (because of the times of the games we had to eat at the dome a few times) but still managed to eat (and drink) quite a bit of unique fare that we couldn’t get around here. So here are our favorites….Joel thought that when we went on vacation he would escape the obsessive photo taking of our food but he was wrong. And embarrassed, which isn’t easy to do. If you ever travel to New Orleans, be sure to check out these eats!

Our first meal was at The Ruby Slipper which uses all local products from the sausage to dairy to bread. They also have a great story behind the name of the restaurant. The owners are big Wizard of Oz fans so when they came back to the city after Katrina they decided on this name because “there is no place like home.” They serve breakfast, lunch and brunch offerings with a New Orleans flair. Joel decided on the BBQ Shrimp and Grits while I had a Cheese Omelet with Breakfast Potatoes and a Biscuit. There other breakfast items sounded amazing (check out the pancakes and french toast options) but I just wasn’t in the mood for sweet and they all came with meat which I was trying my hardest to avoid.
Cheese Omelet, Potatoes and Biscuit
The omelet was good but the breakfast potatoes and biscuit definitely stole the show. The potatoes were so brown and crispy while the biscuit had a crunchy bottom (in a good way) and soft, moist middle. {The Ruby Slipper, New Orleans – downtown and midtown}
Shrimp and Grits
The BBQ Shrimp had an amazing, spicy Cajun rub that was great on the shrimp. I can’t be a judge on the grits because well, I hate grits. I tried them because I haven’t had them in awhile and thought maybe I wouldn’t mind them but the hate remains. Joel enjoyed them though and they looked yummy. {The Ruby Slipper, New Orleans – downtown and midtown}

We stayed about 45 minutes outside the city in Picayune, MS and when we were driving in the first night, I spotted this little place and my heart skipped a beat. When we walked inside I just about died because it was even better than my wildest dreams!
Paul's Pastry Shop, New Orleans
They displayed case after case of pretty much any Southern (or any other region for that matter) pastry you could imagine. Needless to say, it was extremely difficult to make a selection…so we went a second time in order to get the full effect. I didn’t get any pictures inside the shop because Joel looked like he just might die if I pulled out the camera.
Paul's Pastry Shop, New Orleans
Paul's Pastry Shop, New Orleans
Joel indulged in his first ever eclair and it was pretty heavenly to say the least. He tried to compare it to a Long John and thought the doughnut version was better but let’s be honest…he is crazy and doesn’t know what he is talking about. The pastry was light and airy, the filling creamy and the chocolate rich. Yum! {Paul’s Pastry Shop – Picayune, MS}
Paul's Pastry Shop, New Orleans
I had my first cannoli and it was divine! It has definitely moved to the top of my “to make” list. The shell was sweet and crispy, the filling was light, fluffy and slightly sweetened and the chocolate chips added that extra richness. Oh, I’m still dreaming about it! {Paul’s Pastry Shop – Picayune, MS}
Paul's Pastry Shop, New Orleans
On our last day we stopped by one last time for a cream puff, mounds macaroon and little key lime cookies. The cookies were tart and melted in your mouth. The macaroon was sweet, dense and rich…everything it should be. And the cream puff was just as heavenly as the eclair. I actually enjoyed it more since I am not a huge fan of chocolate. If you are EVER in the area, you have to stop by and try one of everything! You won’t be disappointed. {Paul’s Pastry Shop – Picayune, MS}
Smoked Prime Rib Sandwich
Another favorite spot we visited was L.A. Pines Cafe in Slidell, LA. We were there for our swamp tour and had seen this little place featured on Diners, Drive-In’s and Dives so it was on our list of places to try. Their specialty is the Smoked Prime Rib Sandwich. It consists of delicious French bread slathered with horseradish sauce and topped with an enormous amount of smoked prime rib, caramelized onions and melted cheese. They had a lot of business that day due to all the people in town so they were running short on the prime rib and I managed to snatch up the last one. Score! It was the first Sunday I cheated during Lent and it was so worth it. I don’t normally cheat on Sundays but I made an exception since we were on vacation. The prime rib was so incredibly tender and paired so well with the horseradish sauce (which I normally don’t like and almost asked for the sandwich without it). The bottom half of the roll is dunked in au jus…need I say more? {L.A. Pines Cafe – Slidell, LA}

Breakfast Burger

6 Jan

This burger is my re-creation of the Sunrise Burger from Perkins which Joel ALWAYS orders when we eat there. It consists of a huge cheeseburger topped with a fried egg, crispy hashbrowns, bacon and a sour cream drizzle. I’m sorry if your arteries clogged just by reading that. I should have warned you. I skipped the bacon on my version if that makes you feel any better. Whaaa? Skipped the bacon? I know, I know. I was lazy and didn’t want to fry up just a few pieces. This is definitely a once in a while kind of meal. I can’t imagine the calories…..

Noah and I opted to go with turkey burgers without all the fixings but I did take a bite of Joel’s burger and it was pretty darn delicious. I especially loved the extra crispy hashbrowns…I’m a total sucker for hashbrowns.  As the pictures show, Noah is a lover of cheeseburgers just like his daddy. That boy of mine cracks me up!

Breakfast Burgers

1 pre-made burger patty
1 slice sharp cheddar cheese
1/3 cup frozen hashbrowns
Olive oil
1 egg
sour cream to taste
1 bakery style bun

1. Grill burger until desired doneness is reached (use indoor grill if it’s too cold outside). While burger is on the grill, cook hashbrowns in olive oil until golden and crispy.

2. Spray a small saute pan with non-stick cooking spray. Over medium heat, crack egg into pan and cook until done then flip and cook until light brown.

3. Place cheddar cheese on burger so that it will melt. Slice bun in half and spread with desired amount of sour cream. Place burger on bottom half then top with hashbrowns and egg. Enjoy!

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Honey Mustard Chicken and Bacon Panini

14 Nov

Honey Mustard Chicken and Bacon Panini
When I was a child, my mom packed my lunch every single day. Occasionally, I would open my lunch box to see a note written on my napkin. “Hope you are having a good day,” “good luck on the test,” “I love you.” It always brightened my day and was usually exactly the encouragement, reminder or pick me up that I needed. She still does the same thing for my dad. How awesome is that?

So today in honor of the lunch note napkin, I am going to bring you a great lunch idea…the Honey Mustard Chicken and Bacon Panini. Making a sandwich into a panini just makes it seem so much fancier. We love panini’s around our house and make several different varieties. They are a great lunch or quick dinner on a busy night. Serve with a fresh green salad to get your veggies!

Honey Mustard Chicken and Bacon Panini
recipe from Homemade by Holman

4 slices bread of choice (we used French bread)
2 slices smoked mozzarella cheese
4 slices bacon
2 pieces of Dijon chicken (See below)
2 tsp. Dijon mustard or Honey mustard

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium. Thinly slice chicken breasts against the grain. Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet. Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown.

Dijon Chicken Marinade

1/3 cup Dijon mustard
2 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. lemon juice
1 tsp. dried thyme
1 tsp. smoked paprika
1 tsp. black pepper
1/2 tsp. salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

Buffalo Sloppy Joes

1 Aug

I love to try Rachael Ray recipes. They may not always be gourmet or fancy but I have never claimed to be either of those things. She creates simple, accessible and yummy recipes that are usually relatively healthy. You can’t beat that. These buffalo sloppy joes were not an exception.

The addition of carrot, celery and onion sneaks in veggies for picky kids (or husbands in my case) without them noticing. I have a hard time finding ground chicken in my grocery store so I substituted ground turkey which was totally delicious. I found the sauce to be a little runny so I simmered the final product for about 10 minutes and it thickened up nicely. They were still very drippy and messy so make sure you have plenty of napkins handy.

I found that 1/4 cup of hot pepper sauce was just right for us but if you like your food with a big kick increase the amount. Joel and I aren’t fans of blue cheese so we topped ours with a drizzle of ranch, pickles and melted provolone. This is definitely a quick and easy meal that has become a new favorite in our home!

Buffalo Sloppy Joes
recipe from Rachael Ray

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank’s Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles or provolone slices
2 large dill pickles, chopped
Ranch

1. Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more.

2. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more (I simmered for about 10 minutes). Pile sloppy buffalo filling onto buns and top with blue cheese and chopped pickles.

 

Sloppy Joes

9 May

These delicous sloppy joes are made in less than 30 minutes for a simple weeknight meal.  The addition of barbeque sauce makes these a little smoky adding a new twist and tang to the standard sloppy joe.  Pile this high on a bakery bun and serve alongside creamy coleslaw or pasta salad.  To make these a little healthier switch out the ground beef for ground turkey or chicken.  Yum!

This is one of those meals that I claimed to hate as a child.  There really isn’t anything to not like about a sloppy joe so I was probably just being complicated and dramatic.  I’m known to do that sometimes……

Sloppy Joes

1 lb ground beef
2 -3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper to taste
1 tablespoon Worcestershire sauce
1 tablespoon vinegar

1. In a large skillet, brown ground beef, celery and onion. Drain the fat.
2. Stir in remaining ingredients and simmer for 15-20 minutes.

Linked to Everyday Sisters!

Ultimate Grilled Cheese

1 May

This definitely isn’t a sandwich you should eat everyday but oh man is it tasty! My husband requests this sandwich for dinners and weekend lunches often but we only indulge occasionally.

I use my beloved panini press when making this grilled cheese so the bread gets extra crispy but a skillet will work just fine too (the cheese oozes out some with the panini press). I love the crunchy bread combined with the ooey-gooey cheese filling. I usually use fresh French bread from the bakery but it would also be delicious on ciabatta or even croissants.

To make this sandwiches a little less fattening, I use reduced-fat mayo and 1/3 less fat cream cheese rather than the full fat versions.  I don’t think this compromises the taste or texture at all.

Ultimate Grilled Cheese
recipe from Winning Recipes from Taste of Home

1 package (3 oz.) cream cheese, softened
3/4 cup mayo
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 tsp. garlic powder
1/8 tsp. seasoned salt
10 slices Italian bread (1/2 inch thick)
2 Tbsp. butter

1. In a mixing bowl, combine cream cheese and mayo until smooth. Stir in the cheeses, garlic powder and seasoned salt.
2. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread.
3. Butter the outsides of the sandwiches; cook in a large skillet or panini press over medium heat until golden brown on both sides.

Linked to Everyday Sisters and This Week’s Craving.

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