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

Pesto Mozzarella Sauerkraut Veggie Sandwich #SandwichRecipesWorldwide

Pesto Mozzarella Sauerkraut Veggie Sandwich #SandwichRecipesWorldwide


Ingredients:

2 slices of whole grain bread
2 tablespoons pesto
1 tablespoons tahini
1 teaspoon sriracha
1 carrot, sliced thin
1/2 cucumber, sliced thin
4 oz fresh mozzarella, sliced
1 jalapeño, julienned
1/2 cup sauerkraut

Procedures:

1. Lightly toast the bread (optional). Spread one piece with the pesto, and the other with the tahini mixed together with the sriracha.

2. Layer the carrot, cucumber, cheese, jalapeño, and sauerkraut on one piece of bread, then top with the other.

Leftover Sandwich #SandwichRecipesWorldwide

Ingredients:

1 piece focaccia bread, halved crosswise
1 clove garlic
olive oil for drizzling
leftover adobo, shredded
half a tomato, sliced thinly into rounds
2 to 3 (1/4-inch-thick) slices white cheese
shredded basil for topping
potato wedges or French fries, to serve (optional)

Procedures:

1 Rub the insides of both focaccia halves with garlic. Drizzle with olive oil to moisten bread. Toast lightly and set aside.

2 Take bottom half of focaccia and layer with shredded adobo, tomato slices, and white cheese. Top with other focaccia half. Place panini on the grill or panini press, and heat through until the cheese melts and grill marks appear on the bread.

3 Right before serving, lift top half of panini, sprinkle with shredded basil, and cover again. Serve with potato wedges, if desired.

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)

Chicken Breast Panini #SandwichRecipesWorldwide

Ingredients:

For the chicken
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup plain breadcrumbs
2 tablespoons extra virgin olive oil

For the sandwich
1/4 cup honey
1/4 cup Dijon mustard
1/2 stick butter, at room temperature
8 slices rustic white bread, sliced from a dense bakery loaf
4 ounces sliced ham
4 ounces Swiss cheese, sliced

Procedures:

For the chicken:
1. Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg, and bread crumbs each in its own separate shallow bowl.

2. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs, and place it carefully in the skillet.

3. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel–lined plate to drain.

For the panini:
1. Heat the panini press to medium-high heat.

2. Whisk together the honey and Dijon mustard in a small bowl.

3. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.

4. Close the sandwich with the other slice of bread, buttered side up.

5. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

6. Servings:4 sandwiches

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.

Grilled Chicken Panini Sandwich #SandwichRecipesWorldwide

Grilled Chicken Panini Sandwich

An easy way to prepare sandwich with different taste that suits your budget. You can use your own ideas in making panini sandwich. Any available leftovers in your fridge can do more good that throwing it away. Instead of chicken, use other meats; beef, seafood or pork.

For the chicken:

2 pieces boneless chicken halves
2 tablespoons lemon juice
2 teaspoons dried rosemary
salt and pepper to taste
3 tablespoons olive oil
1/2 piece zucchini, sliced diagonally into 4 pieces
1 piece small eggplant, sliced into 4 pieces

For the bread:

2 tablespoons mayonnaise or aioli
2 pieces ciabatta, sliced in the middle
4 slices tomato
4 thin slices fontina, gruyere or mozzarella cheese

Procedures:

1 Marinate chicken in lemon juice, rosemary, salt and pepper for at least 1 hour in the refrigerator.

2 Heat 2 tablespoons oil in a grill pan and cook chicken for about 5 to 6 minutes per side. Drain on paper towel. Set aside and keep warm.

3 Drizzle remaining oil on the zucchini and eggplant. Season with salt and pepper. Cook on the same grill pan for about 30 seconds per side for the zucchini and 1 to 2 minutes per side for the eggplant. Set aside and keep warm.

4 Spread mayonnaise on the insides of the bread. Place 1 piece of chicken, 2 pieces each of zucchini, eggplant, tomatoes and cheese for each piece of bread.

5 Grill sandwiches on the grill pan or panini maker for about 2 minutes per side until bread is crispy and cheese has melted. Serve immediately.

6. Makes 2 sandwiches.

Easy Smoked Turkey Sandwich #SandwichRecipesWorldwide

Something you can make easily when you want it. Just grilled the bread and smoked turkey and topped it with bruschetta - prepared in advance and set aside inside the fridge. Explore this recipe with other cold cut meats, cheeses and toppings. Grilled together with the bread of your choice.

Easy Smoked Turkey Sandwich

Ingredients:

8 1/2-in. slices country Italian bread
1/2 cup refrigerated classic bruschetta
2 Tbsp. mayonnaise
12 oz. sliced cooked peppered turkey breast
1 cup large spinach leaves
Olive Oil

Procedures:

1) To assemble sandwiches, spread 4 bread slices with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer turkey and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.

2) Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight). Grill 2 min. ; turn. Replace weight; cook 2 min. more or until golden and hot.

3) Add cheese and melt while grilling if you like. Serves 4.