Vietnamese Chicken Sandwich


You’re going to love the zing in this sandwich. The vegetables are super fresh and the grill of the chicken is perfect.
 
 
Serve this with some chips and enjoy.
 
 
Vietnamese Chicken Sandwich
 
Here are the Ingredients:
  • 1 1/2 pound boneless skinless chicken breast, grilled
  • 2 carrots, shredded
  • 3 radishes, shredded
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup fresh cilantro
  • 2 cloves garlic, minced
  • 1 baguette
  • 1/4 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 tablespoon sugar
  • salt
Combine vinegar, 1/4 teaspoon salt, sugar, and garlic and mix well. Add carrots and radish toss well and set aside. Season chicken with salt and grill for 6 minutes per side. Set chicken aside and let rest covered with foil for 5 minutes. Cut baguette into four separate sandwiches and cut each in half. Slice chicken into thin slices. Remove center of the soft part of the bread from the bottom half and fill with mayo. Top with cucumber, chicken, carrot and radish mixture, and lastly the fresh cilantro. Repeat for all four sandwiches. Serve with potato chips and enjoy.
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Farmer Sandwich


This sandwich is packed with fresh vegetables and fresh cheese on Ciabatta bread from my hometown Italian deli. You have to give this a try.
 

Farmer Sandwich
 
Here are the Ingredients:
  • 1/2 roasted bell pepper, sliced (jarred whole)
  • 4 slices red onion, sliced thin
  • 1 large Roma tomato, diced
  • 1 small avocado, diced
  • 5 Calamata olives, pitted and sliced
  • 1/4 cup cucumbers, small slices
  • 1 oz feta cheese, crumbled
  • 2 oz fresh mozzarella, cubed
  • 2 Ciabatta bread
  • 1/2 roasted bell pepper, chopped
  • 2  1/2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 2 teaspoons mayonnaise
  • 2 teaspoons Parmesan cheese, grated
  • 1 clove garlic, crushed
  • 1/8 teaspoon dried basil
  • salt and pepper to taste
Put the first 8 ingredients in a medium size bowl. Place chopped peppers, oil, vinegar, mayonnaise, Parmesan cheese, garlic, basil and salt and pepper in blender. Process until smooth. Pour over mixture in the bowl, toss and chill. Slice Ciabatta bread in 1/2 length wise and add veggies. Enjoy.

Thanksgiving Leftovers Sandwich


Put a twist on your Thanksgiving leftovers and place them between two slices of great bread.
 

Thanksgiving Leftovers Sandwich
 
Here are the Ingredients:
  • 2 slices of Italian bread, like ciabatta
  • turkey breast, sliced
  • stuffing
  • 1 tablespoon cranberry sauce, refrigerated
  • 2 tablespoon gravy, refrigerated
  • Arugula, optional
Heat a grill pan or panini press. Assemble sandwich with turkey, stuffing, gravy, and cranberry. Butter the outside of the bread and grill while pressing firmly on both sides until heated through.

Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque


I love grilled cheese sandwiches and tomato bisque. Since Fall is apple season I like to add them to my sandwich. It’s a great combination. I like to head to my local Farmer’s Market for fresh Squaw bread, deli yellow American cheese, Fuji apples, and vine-ripened tomatoes.
 
Grilled Cheese and Apple Squaw Bread Sandwich with Tomato Bisque
 
Sandwich
 
Here are the Ingredients:
  • 2 slices of Squaw bread
  • 1/2 Fuji apple, cored and slice thin
  • 2 slices yellow American cheese
  • 2 pats of unsalted butter
Heat a cast iron skillet on medium. Put one slice of cheese on the bread, add three whole apple slices, add the other slice of cheese and top with other slice of bread. Spread butter on the outside of sandwich and place in heated skillet. Butter the other slice on the outside and flip while monitoring browning of the sandwich. When toasty on both sides remove from heat and place a lid on for 30 seconds to help melt cheese. Cut in half and serve.

Tomato Bisque
 
Here are the Ingredients:
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 garlic cloves, minced
  • 5 tablespoons all purpose flour
  • 5 cups chicken broth
  • 1 (28-ounce) can whole, peeled tomatoes roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper
Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook until crisp, about 1 minute. Transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, about 8 minutes. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Strain the tomato puree through a fine strainer. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper to taste and serve.