Tag: #sandwich

Bacon Spinach Grilled Cheese with Tomato Basil Soup

Comfort food at its best.
Ingredients

Tomato Basil Soup

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 1 clove garlic (minced)
  • 1 dash Italian seasoning
  • 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
  • 1.5 cups chicken or vegetable broth
  • 1/2 cup heavy cream (or to taste)
  • 12 leaves fresh basil (torn)
  • Salt & pepper (to taste)

Grilled Cheese

  • 8 slices sourdough
  • 12 slices Havarti cheese
  • 8 slices bacon
  • 2 cups fresh spinach
  • 2 tbsp unsalted butter
Instructions

Tomato Basil Soup

  1. Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
  2. Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
  3. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
  4. Blend the soup until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

Grilled Cheese

  1. Melt butter and brush on to both sides of each sourdough slice.
  2. In a large skillet toast the bread, two slices at a time. Place two slices of cheese on top of one of the bread slices. Next add two slices of bacon, a handful of spinach, another cheese slice and top with a toasted sourdough.
  3. Press firmly down with a spatula and cook until cheese is melted, and sourdough is golden brown.

Dunking is highly encouraged!

BBQ Pulled Chicken Sandwich

If it ain’t BBQ it ain’t food.

Ingredients

Chicken Sandwiches

  • 2 pounds boneless skinless chicken breasts, or boneless thighs
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika, sweet or smoked
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil, or vegetable oil, for greasing
  • 1 cup barbecue sauce
  • 4 hamburger buns

Coleslaw

  • ½ cup nonfat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoon apple cider vinegar
  • 1 ½ teaspoon honey
  • ¼ teaspoon paprika, sweet or smoked
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup green cabbage, ¼-inch shreds
  • 1 cup red cabbage, ¼-inch shreds
  • ½ cup carrots, grated

Instructions

Grilled Chicken

  1. Place one of the chicken pieces in between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with remaining pieces. Alternatively, for pieces about 2-inches thick or larger, cut in half horizontally to create two cutlets, repeat with the remaining pieces.
  2. In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, and black pepper. Evenly sprinkle the dry rub over each piece of chicken, about 1 teaspoon per side.
  3. Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, working in batches, add the seasoned chicken. Cook until char marks appear, about 4 to 6 minutes. Flip and cook about 3 to 5 minutes. Clean and grease the pan as needed, repeat with the remaining pieces.
  4. Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grill grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover, about 3 to 4 minutes.
  5. Cook until the internal temperature reaches between 160 to 165ºF (71 to 74ºC). Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

  1. In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.
  2. In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

  1. Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.
  2. Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.
  3. Add pulled chicken to each toasted bottom bun and top with coleslaw.
  4. Serve with sweet potato waffle fries, french fries or chips.