While I don't quite like the title of the recipe, I totally get it - this is a very "drippy" sandwich but oh-so-yummy! Adapted slightly from Pioneer Woman.
4 pound chuck roast
3 teaspoons minced garlic
1/2 cup soy sauce
1 cup beef broth
1/2 teaspoon salt
4 cups water
deli rolls (do NOT use ciabatta rolls - too dense for this sandwich)
sliced cheese (mozzarella, provolone or the like)
Throw all ingredients in a crockpot and cook on low for approximately 6 hours or until beef is fork-tender and falls apart easily. Shred meat until all large chunks are gone. Return to crockpot while preparing the rolls.
Slice rolls if needed, then spread with butter. Place on foil-covered cookie sheet and either bake or broil until lightly toasted and crispy.
Immediately top with shredded beef and sliced cheese, if desired.
(Meat can also be prepared the day before, then refrigerated overnight. Remove hardened fat from the top of pot before reheating.)
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Saturday, February 13, 2010
Saturday, January 9, 2010
Toasted Balsamic Chicken Bruschetta Sandwiches
adapted slightly from Picky Palate
4 boneless skinless chicken breasts, thawed and pounded
pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma tomatoes, diced
8 fresh basil leaves, thinly sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
8 thin slices fresh Mozzarella
4 ciabatta rolls (or similar)
Preheat a grill pan over medium heat (or use a panini maker). Spray with cooking spray.
Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic mixture and cook for an additional 4-5 minutes or until cooked through.
In a large bowl combine tomatoes, basil, garlic, salt and vinegar. Toss gently to combine. Set aside.
Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on grill pan (or just close in panini maker) until toasty and warm.
Serve warm.
Serves 4.
4 boneless skinless chicken breasts, thawed and pounded
pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma tomatoes, diced
8 fresh basil leaves, thinly sliced
3 cloves garlic, minced
1 Tablespoon balsamic vinegar
8 thin slices fresh Mozzarella
4 ciabatta rolls (or similar)
Preheat a grill pan over medium heat (or use a panini maker). Spray with cooking spray.
Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic mixture and cook for an additional 4-5 minutes or until cooked through.
In a large bowl combine tomatoes, basil, garlic, salt and vinegar. Toss gently to combine. Set aside.
Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on grill pan (or just close in panini maker) until toasty and warm.
Serve warm.
Serves 4.
Saturday, August 22, 2009
BBQ Chicken Salad Puff Stackers
adapted from Picky Palate
2 sheets thawed puff pastry, each sheet cut into 16 squares
Homemade BBQ Sauce
1¼ cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2-3 large chicken breasts, cooked in crockpot and shredded
3 cups mixed salad greens
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400ºF. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.
10 stackers
2 sheets thawed puff pastry, each sheet cut into 16 squares
Homemade BBQ Sauce
1¼ cups ketchup
3 Tablespoons Dijon Mustard
4 Tablespoons worstershire sauce
2 Tablespoons apple cider vinegar
1 Tablespoon lemon juice
3 Tablespoons brown sugar
1 teaspoon fresh cracked black pepper
1 teaspoon honey
Pinch of salt
2-3 large chicken breasts, cooked in crockpot and shredded
3 cups mixed salad greens
4 Tablespoons prepared Ranch Dressing
1. Preheat oven to 400ºF. Place squares 1 inch apart on a large baking sheets sprayed with cooking spray. Bake for 10-15 minutes or until puffed and slightly golden.
2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
3. In a medium bowl, toss salad with ranch dressing. Spoon a bit of salad onto a puff pastry square then top with a spoonful of chicken. Top with another puff square and repeat layering. Serve warm.
10 stackers
Garlic Toasted Open Faced Lasagna Ciabattas
adapted from Picky Palate
2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375ºF. Place oil into a medium dutch oven or pot over medium heat. Cook beef until browned, about 5-7 minutes; reserve ¼ Cup for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup beef, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375ºF. Place oil into a medium dutch oven or pot over medium heat. Cook beef until browned, about 5-7 minutes; reserve ¼ Cup for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup beef, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
Two Balsamic Chicken Recipes
both from Picky Palate
Garlic Toasted Balsamic Chicken Bruschetta Sandwich
4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.
Balsamic Grilled Bruschetta Chicken
4 boneless skinless chicken breasts, thawed
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
*Ith is helpful to pound the chicken to an even thickness before grilling it. The chicken will cook evenly and faster.
Garlic Toasted Balsamic Chicken Bruschetta Sandwich
4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.
Balsamic Grilled Bruschetta Chicken
4 boneless skinless chicken breasts, thawed
Pinch of salt
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
*Ith is helpful to pound the chicken to an even thickness before grilling it. The chicken will cook evenly and faster.
French Dip Sandwiches
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.
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