I made extra chicken patties the other day when I made the chicken parm sandwiches, and I had some bacon on hand, so I had to make this beauty. It’s a very simple sandwich, but it’s incredibly filling and the flavor is full while not being fatty or greasy. It would be great for lunch or dinner, and even a great option for a cookout.
Cook chicken patties as recommended on packaging.
Cook bacon to your desired texture.
Layer on toast, chicken patty, a slice of American cheese, a slice of bacon split in half. Add torn lettuce, top with ranch dressing. Add mayo to your top piece of bread, close sandwich and enjoy!
This is a quick and easy meal. I used Aldi brand chicken patties, and they were very good. I used American cheese, and my sandwiches were assembled in less than 15 minutes. I recommend getting a good toast on your bread and adding the sauce to the chicken and cheese and not directly to the bread, or it will get soggy.
Cook chicken patties as recommended on packaging.
Toast your bread.
In a sauce pan, add tomato sauce. Add 2 tsp garlic powder, and 1 Tbsp Italian seasoning. Stir and heat over very low heat until boiling.
Stack your chicken with cheese and 2 Tbsp sauce, top with bread, and enjoy!
Bread is delicious and I really like to make this recipe. I’ve been playing with honey and baked goods, and I’m still shocked by how the flavor of the honey is so prevalent in the item. I used a local honey made from bees eating only wild flowers, and the floral flavor was very present in this bread. My starter is starting to get more sour, so my bread wasn’t as pleasant as usual.
Mix together in a bowl, 1 cup of starter (if you don’t have starter bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour), add 2 cups flour, 3 Tbsp wildflower honey, and 2 Tbsp oil.
Mix by hand or with a dough hook until dough comes together. Knead until elastic.
Place in an oiled bowl, turn over, cover with a hand towl, and let rise until doubled in size, about 1 hour.
Grease a 9×5 bread pan. Punch down the dough, kneed, and form into loafs. Place each in a prepared pan, and let sit until doubled in size, 1 to 2 hours.
Heat oven to 350 F. Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving
Several things happened weird when I was making these, so stick with me as I explain my mistakes. First, I made this dough on Friday, but I wasn’t able to finish these bagels till Sunday. Because of this, there was a film formed on the Bagels, so I had to rehydrate the dough before I could continue baking. Beyond that, the film didn’t completely rehydrate, so there were bits of it throughout the dough. This created the rough texture on the bagels. You could not taste the difference, and the bagel’s interior was completely normal with no texture issues. I also boiled my bagels for 2 minutes per side, and that also helped contribute to the texture on the skin. The bagels were not any tougher externally, however the fact they soaked a bit too long also contributed to their not so smooth surface. I flipped them with chopsticks which kept the bagel’s shape, and finally, we only had to bake them for 45 minutes and they were completely done.
I used buckwheat honey for the flavoring in this recipe. These bagels are not sweet, and instead all you could taste was the flavoring from the honey. The buckwheat changed the flavor from white original, to whole grain or wheat. You can use other flavored honeys, but I recommend buying local. I like the buckwheat for this because the strong wheat flavor compliments bread very well. If you get the option for different types of honey locally, a wheat fed or grassy honey would work very well compared to a fruit or flower honey.
In a large bowl, combine 1 1/2 tsp yeast, 1 tsp honey, and 1 1/2 cup warm water (warm to the wrist but too hot to stay under the water). If you know your yeast is good continue, if you’re not sure, wait for it to bloom.
Add 3 cups of flour, 2 Tbsp buckwheat honey, and a pinch of salt. Combine. Turn out onto a clean counter and kneed in another 1 to 1 1/2 cups flour until dough becomes stiff. Form a ball.
Grease a bowl, turn dough in bowl to cover, and let rise till doubled in size, about 1 hour.
Punch down dough. Flour your counter, and spray non-stick spray on a large baking sheet. Turn out dough onto counter. Roll the dough out into a log, and divide in half. Out of each half, cut 4 pieces, giving a total of 8 balls of dough.
Create a hole in the center, and make it larger then you expect since it will shrink as the dough expands. Set on greased baking sheet, let rest until doubled, about 1 hour.
Turn on your broiler, and bring a large pot of water to a full boil. Broil your bagels for 2 minutes on the first side, then flip and broil the second side for 2 minutes. Then remove from oven.
Once broiled, turn your oven to 350 F.
Add your bagels to the fully boiling water. Boil on each side for 1 minute, then remove to a metal drying rack. Let dry for 5 minutes before returning to your baking sheet.
Bake your bagels for 40-50 minutes until golden brown exterior.
Dinner rolls are a nice filling side that I love to serve with Italian food. I like placing butter on hot rolls and enjoying them, or having cooled rolls sliced and filled with spaghetti. These dinner rolls are not sweet and are better as a side with a bigger meal rather than a meal by itself. I really enjoyed these rolls and will enjoy them with many meals to come. I have frozen most of them since it is just Josh and I, but if we were traveling more, I would likely be giving them to someone as a gift. I like to make my white bread as a gift, but these will soon join them. It also took me 2 1/2 hours to proof with my yeast starter, and I baked my rolls for 25 minutes, but they didn’t have too much color, just a light browning.
In a large mixing bowl, combine 3 cups flour, 1 cup starter (1 cup water, 1 cup four, and 1 packet of active yeast), 5 Tbsp melted butter, a pinch of salt, 1 egg, and 1/4 cup milk. Mix until dough cones together.
Divide dough into 16 pieces. Roll into balls and place on a large baking sheet. Let rise for 1-3 hours until doubled in size.
Heat oven to 350 F. Bake for 20-30 minutes until tops are browned and top is firm.