Category Archives: Sandwiches

Sandwiches

Grilled Chicken Sandwiches with Sweet Potato Fries and Grilled Corn on the Cob

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Sweet Potato Fries 2 large sweet potatoes olive oil 1 tsp garlic 1 tbsp parsley 1 tbsp rosemary sat and pepper Preheat oven to 450 degrees. Cut sweet potato fries into julienne slices. On a large baking sheet (I used two), line the top with parchment paper. Add julienne sweet potatoes and coat with olive oil (make sure you give them a nice coating of the oil). Add garlic, parsley, rosemary, salt and pepper and stir again. Cook for about 15 minutes and then, flip fries and cook for 10-15 more minutes, depending on how crispy you want the fries. Grilled Corn on the Cob 4 ears of corn with the shook still on butter salt and pepper aluminum foil Since it was the first time I tried corn this way, I kind of "eye-balled" all of the ingredients. You will need to cut the shook back, but do not remove it completely. Do this to each ear of corn. Coat the corn with salt and pepper and pull shook back to the corn. Add little cubes of butter between the corn and the shook. Repeat this for each corn. Wrap in aluminum foil and grill on medium high heat for about 20 minutes. Grilled Chicken Sandwiches 4 boneless, skinless chicken breasts 8 slices of turkey bacon 1 tbsp minced garlic 1 tsp parsley 1 tsp rosemary 1 tsp paprika olive oil salt and pepper Coat both sides of chicken breasts in olive oil and above seasonings. Grill on Medium High heat for approximately 8-10 minutes, flipping at least once. **Although the grilled chicken is good by itself, I turned this chicken into sandwiches. Listed below are the ingredients I used for toppings. 4 Kaiser rolls 4 slices of provolone cheese 2 slices of turkey bacon per sandwich 1 Roma tomato iceberg lettuce mayonnaise **Butter the buns and toss them on the grill (bun side up) for extra flavor.
Swet Potato Fries
2 large sweet potatoes
olive oil
1 tsp garlic
1 tbsp parsley
1 tbsp rosemary
sat and pepper
Preheat oven to 450 degrees.
Cut sweet potato fries into julienne slices.
On a large baking sheet (I used two), line the top with parchment paper. Add julienne sweet potatoes and coat with olive oil (make sure you give them a nice coating of the oil). Add garlic, parsley, rosemary, salt and pepper and stir again.
Cook for about 15 minutes and then, flip fries and cook for 10-15 more minutes, depending on how crispy you want the fries.
Grilled Corn on the Cob
4 ears of corn with the shook still on
butter
salt and pepper
aluminum foil
Since it was the first time I tried corn this way, I kind of “eye-balled” all of the ingredients. You will need to cut the shook back, but do not remove it completely. Do this to each ear of corn. Coat the corn with salt and pepper and pull shook back to the corn. Add little cubes of butter between the corn and the shook. Repeat this for each corn. Wrap in aluminum foil and grill on medium high heat for about 20 minutes.
Grilled Chicken Sandwiches
4 boneless, skinless chicken breasts
8 slices of turkey bacon
1 tbsp minced garlic
1 tsp parsley
1 tsp rosemary
1 tsp paprika
olive oil
salt and pepper
Coat both sides of chicken breasts in olive oil and above seasonings. Grill on Medium High heat for approximately 8-10 minutes, flipping at least once.
**Although the grilled chicken is good by itself, I turned this chicken into sandwiches. Listed below are the ingredients I used for toppings.
4 Kaiser rolls
4 slices of provolone cheese
2 slices of turkey bacon per sandwich
1 Roma tomato
iceberg lettuce
mayonnaise
**Butter the buns and toss them on the grill (bun side up) for extra flavor.

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Parties, Sandwiches

Ham, Turkey, and Provolone Cheese on Hawaiian Rolls

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I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite. 1 pack of 12 original Hawaiian Rolls 8 pcs of Ham (I use honey roasted) 8 pcs of turkey (I use whatever I am in the mood for that day) 10 pcs of provolone cheese salt and pepper *mayonnaise Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don't eat mayonnaise, but on these rolls, they like them better with mayo. So...after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top. Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls.

I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite.
1 pack of 12 original Hawaiian Rolls
8 pcs of Ham (I use honey roasted)
8 pcs of turkey (I use whatever I am in the mood for that day)
10 pcs of provolone cheese
salt and pepper
*mayonnaise
Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don’t eat mayonnaise, but on these rolls, they like them better with mayo. So…after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top.
Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls.
Sandwiches

White wine and Herb baked Turkey Breast Tenderloin sandwiches with goat and Havarti Cheeses

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Turkey Breast Tenderloins: 2 turkey breast tenderloins (approximately 1lb per breast) 1 cup white wine 1 cup chicken stock 1 golden delicious apple 3 stems rosemary + 1 tsp finely chopped 1 tsp minced garlic salt and pepper to taste Chibatta Loaf Havarti Cheese Herb goat cheese Preheat oven to 350. Coat turkey breasts with olive oil and coarse salt and pepper. In a large frying pan, sear the breasts on each side until golden brown. In a large baking dish, place the turkey breasts. Pour white wine and chicken stock into pan. Add large chunk sliced apples, 3 stems of rosemary, and minced garlic. Sprinkle top with chopped rosemary and salt and pepper. Cover and bake for 60-70 minutes. Once finished, let rest for 15 minutes. Sandwich Toast bread. Coat both sides of bread with marinade left from baking the breasts. Spread garlic and herb goat cheese over one side of loaf. Layer sliced turkey. Top with havarti cheese slices. For something different, add bacon and seared apple slices.
Turkey Breast Tenderloins:
2 turkey breast tenderloins (approximately 1lb per breast)
1 cup white wine
1 cup chicken stock
1 golden delicious apple
3 stems rosemary + 1 tsp finely chopped
1 tsp minced garlic
salt and pepper to taste
Chibatta Loaf
Havarti Cheese
Herb goat cheese
Preheat oven to 350.
Coat turkey breasts with olive oil and coarse salt and pepper. In a large frying pan, sear the breasts on each side until golden brown.
In a large baking dish, place the turkey breasts. Pour white wine and chicken stock into pan. Add large chunk sliced apples, 3 stems of rosemary, and minced garlic. Sprinkle top with chopped rosemary and salt and pepper. Cover and bake for 60-70 minutes. Once finished, let rest for 15 minutes.
Sandwich
Toast bread. Coat both sides of bread with marinade left from baking the breasts. Spread garlic and herb goat cheese over one side of loaf. Layer sliced turkey. Top with havarti cheese slices.
For something different, add bacon and seared apple slices.

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