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!
This turkey sandwich is topped with fresh veggies from the garden, and a special sauce to knock your socks off. Apply the special sauce liberally to your sandwich to enjoy it’s flavor with everything else. I used dark turkey meat, but you can feel free to use white meat. I also added lots of lettuce and radishes. This added more flavors and textures, but it also made the sandwich very filling, making two sandwiches more than enough for a single person. I now believe that I am in fact mildly allergic to radishes, however, an allergy pill is more than enough to relieve all effects.
In a small ramekin, add 1/2 cup mayo, 2 Tbsp ketchup, 1 Tbsp dijon mustard, 1 Tbsp dried minced onion, and 1 tsp garlic powder. Stir together.
Toast your bread. Add a smear of dressing on both inside pieces of bread. Layer on top of one piece, add a layer of turkey.
Layer on top of that a slice of cheese, a layer of lettuce, and finally, a layer of sliced radishes. This is a large sandwich, if you prepare 2, you don’t need to serve it with sides.
Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!
Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!
Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.
Bon Appetite published a video on YouTube very recently where each person made their own favorite version of the grilled cheese. Since I watched that video, I’ve been dying for a grilled cheese. One thing I had never done was make the grilled cheese with mayo on the outside instead of butter. Many of the chefs in the video used mayo, so I figured I’d give it a shot. Many said mayo is the way to go, because mayo is made with eggs, they argued it would help with browning and is easier to spread. I found it was easier to spread and the browning was good, it also didn’t leave the bread with a greasy fried exterior like butter would, however, these were still very greasy. I also used homemade bread, which is why my bread broke easier than store-bought.
Heat a large frying pan to medium heat.
Add mayo to the one side of your bread and place it faced down in the pan. Add a slice of cheese and any other fillings. Mayo one side of your second piece of bread, them place mayo side up.
Cook the first side about 3-5 minutes until brown. Flip prematurely if nervous. Cook on the second side for the same amount of time.
I used leftover chicken from my buffalo chicken salad to make this sandwich. I toasted my bread, chose to add blue cheese sauce, and I added diced chives. However, a buffalo chicken melt sounds pretty good too in retrospect. Also, as you can see Newman was very interested in this dish, and he approved.
Heat your oven to 400 F. Place a chicken breast on a baking sheet and bake for 30-45 minutes (45 minutes if the chicken is thicker than an inch).
In a ramekin, mix 4 Tbsp melted butter and 6 Tbsp hot sauce. This is a mild sauce. Once the chicken has an internal temperature of 165 F, tear your chicken with 2 forks, or beat with an electric mixer.
Place into a bowl, add the buffalo sauce, and toss until coated.
Place shredded buffalo chicken on toast, add ranch/blue cheese, and other desired topping such as diced chives, lettuce, diced onion, or cheese.
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