Simple Chicken Salad Sandwiches #SandwichRecipesWorldwide

Simple Chicken Salad Sandwiches #SandwichRecipesWorldwide

For simple chicken salad, it's advisable to make according to your choice and budget, or availability of the ingredients. You can grilled the chicken breast if you want to and add fruits.

Ingredients:

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread (according to your choice)
1 package mesclun salad mix

Procedures:

(1) Preheat the oven to 350 degrees F.

(2) Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.

(3) Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

(4) When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

(5) To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

(6) Yield 4 - 5

Gentleman's Sandwich #SandwichRecipesWorldwide

Ingredients:

1/2 kilo red kidney beans
1/4 kilo bacon, cut into 2-inch strips
1 can chorizo de Bilbao, sliced into 1-inch pieces
1 tablespoon minced garlic
1 cup chopped onions
1/2 kilo ground beef
2 cups tomato sauce
1 1/2 cups bean broth (from cooking the kidney beans)
2 teaspoons salt
2 tablespoons sugar
2 teaspoons Italian seasoning
6 hamburger buns, halved and toasted to a crisp
1 lettuce head, washed, dried, and leaves separated
1 cup grated cheese

Procedures:

1 Soak the beans overnight in water. The next day, drain the beans and rinse in water. Place the beans in a pot filled with enough water to cover the beans. Boil the beans until they become soft and tender, but not too soft that they turn to mush. Drain the beans; set aside 1½ cups of the broth.

2 Sauté the bacon until crisp. Set aside.

3 In the same pan, using the oil of the bacon, sauté the garlic and onion until tender. Add the chorizo and cook until they start to blister and pop.

4 Add the ground beef and cook until brown. Then add the tomato sauce, bean broth, and salt. Simmer for 10 minutes.

5 Add the cooked beans. Season with sugar and Italian seasoning. Simmer for 30 minutes.

6 Assemble the open-faced sandwich: Get a side of a hamburger bun. Set a lettuce on top and spoon a portion of the cooked mixture on it. Top with bacon strips and finish off with grated cheese.

Tip: Serves 3 to 4 Prep Time 1 hour (excluding overnight soaking of beans)

3 French Dip Sandwich Recipes #SandwichRecipesWorldwide

3 French Dip Sandwich Recipes

In American cuisine a French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France.

French dip sandwich recipes are very well-liked. The French dip sandwich was invented by accident by a Frenchman, but he was not living in France. He had emigrated to the United States and was living in Los Angeles. Philippe Mathieu had opened his sandwich bar and delicatessen known as 'Philippe The Original' on North Alameda Street in 1908, but the Eureka moment came ten years later when a policeman came in to buy a beef sandwich.

Philippe accidentally dropped it in the pan in which the beef had been cooked, but served it up anyway. The policeman came back with a couple of friends the next day to taste the 'dipped' sandwich and the French dip sandwich was born. The sandwich bar is still there and still serving French style sandwich recipes nearly 90 years later.

Being French, Philippe would have called his sandwiches 'au jus', which means 'with juice', but many Americans do not know this and ask for their French dip sandwiches 'with au jus'. These days, the sauce is frequently specially prepared or concocted separately so that it is far more elaborate than merely the simple juices from the tray, but you can make it as complex or as simple as you wish. There is also no reason why you can not make up vegetarian or fish French style sandwich recipes.

Recipe 1

French Dip Sandwich
Serves 4

1 can Franco-American Au Jus Gravy
4 servings thinly sliced cooked beef
4 servings French bread or long crusty rolls, cut in half lengthwise

In a 10 inch frying pan, combine gravy and beef. On a gentle heat, heat through, stirring occasionally.

To prepare the sandwiches, place the beef on the bread. Serve every sandwich with small dish of gravy for dipping.

Recipe 2

French Dip Sandwich Au Jus
Serves 8

3 pounds beef, chuck, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split lengthways

Put beef in a slow cooker. Add water, soy sauce, and seasonings. Cover then cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth; shred with forks and keep warm. Strain juices; skim off fat. Pour juices into small cups for dipping. Serve beef on toasted rolls.

Recipe 3

French Dip Sandwiches
Serves 4

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French loaf in half end-to-end. Spread with butter and sprinkle with garlic. Wrap in foil and heat in oven until warm. Mix gravy as directed on package and reheat beef in juice. Drain beef from gravy then put on bottom half of warm bread. Put top on sandwich then slice. Put gravy into small bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

Open-faced Seafood Sandwich #SandwichRecipesWorldwide

Open-faced Seafood Sandwich #SandwichRecipesWorldwide

This recipe calls for an open-faced serving if you like, but you can create your own. Creativeness is the key in making sandwiches. Also, you devise your own dressing for this recipe. Makes 6 sandwiches.

Dressing:

• 1/4 cup mayonnaise (preferably organic)
• 2 green onions, thinly sliced
• 2 tablespoons minced drained roasted red pepper from jar
• 1 tablespoon fresh lemon juice
• 1 tablespoon ketchup
• 1 tablespoon hot chili sauce
• 1/4 teaspoon finely grated lemon peel

Seafood burgers:

• 1/4 cup mayonnaise (preferably organic)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon ketchup
• 1 teaspoon finely grated lemon peel
• 1 teaspoon hot chili sauce
• 1/2 teaspoon coarse kosher salt
• 2 tablespoons minced drained roasted red pepper from jar
• 1 green onion, thinly sliced
• 1 pound fresh lump crabmeat or shrimp, picked over
• 1 3/4 cups panko (Japanese breadcrumbs), divided
• 3 3-to 4-inch ciabatta rolls, halved horizontally
• 2 tablespoons (1/4 stick) butter plus more for rolls
• 2 tablespoons grapeseed oil or vegetable oil
• 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Procedures:

For dressing: Mix all ingredients in small bowl. Season dressing with salt and pepper.

For Seafood burgers: Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in shrimps or crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape shrimps or crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep shrimps or crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.

1) Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.

2) Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet.

3) Sauté until brown, about 5 minutes per side.

4) Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.

BLT Wrap Sandwich #SandwichRecipesWorldwide

BLT Wrap Sandwich #SandwichRecipesWorldwide

These delicious sandwiches can be made ahead of time and placed in an insulated lunchbox along with ice packs or a frozen juice box or two. Yield: 4 sandwiches

Ingredients:

• 3 oz. pkg. cream cheese, softened
• 4-5 (10 inch) flour tortillas
• 2 tomatoes, seeded and chopped
• 2 avocados, chopped
• 2 green onions, chopped
• 2 cups mixed salad greens
• 10 slices bacon, fried crisp and crumbled
• 1/3 cup ranch salad dressing
• 2 Tbsp. mayonnaise

Procedures:

1. Spread some of the softened cream cheese on each flour tortilla.

2. In large bowl combine tomatoes, avocado, green onion, salad greens, cooked bacon, ranch salad dressing, and mayonnaise and mix well.

3. Place on tortillas and roll up. Serve immediately or wrap well and chill for 3-4 hours, then serve.