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1st has to be French dip: good hard rolls (if you can find them) rare very tender roast beef and cut really thin and au jus> Just slice the rolls in half, dip each 1/2 into the au jus and fill the sandwich with lot of meat and some horse radish.
2nd: chicken salad: I do not use anything sweet in mine: just finely up chicken, mayo, pecans, a little celery and some tarragon and dill. Of course good quality bread, preferably pumpernickel.
3-good ole ham and chesse, swiss cheese is my favorite, fill good bread with a couple of slices of ham, the cheese, lettuce, tomato, onion, pickles or jalapenos and lots of good mustard.
I cut cube steak in strips, browned with garlic, onion, peppers, added a can of beef broth, let it simmer, put on buns. This is good if you make a lot, and freeze it, freezes well. Then, quick yummy hot sammies for dinner. Layer on the cheese.
I make quesadillas a lot too, simmer mushrooms, onion, peppers in butter, in microwave, layer on tortilla, with cheese, green chilies, olives, melt in microwave, serve with salsa.
For my own eating, nothing beats two slices of the heartiest, grainiest, seediest, slightly sweet-ish whole grain bread with a thick layer of nut butter (be it almond, cashew, sunflower, or peanut!) in the middle.
Here I share a sandwich recipe which I like most.
SPICY FRIED CHICKEN SANDWICH:
INGREDIENTS:
2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 cup buttermilk
1-2 teaspoons cayenne pepper
Cajun seasoning for dusting (recipe follows)
1 cup self-rising flour
1 teaspoon coarsely ground black pepper
2 eggs
2 teaspoons hot sauce
Canola or vegetable for frying
4 sesame seed hamburger buns
Mayonnaise for spreading
4 leaves of butter or leaf lettuce
Tomato slices for garnish
METHOD:
Pour the buttermilk into a bowl and whisk in the cayenne pepper. Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
Take the chicken out of the refrigerator at least 30 minutes before frying. In a shallow bowl, lightly beat the eggs with the hot sauce and set aside. Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture. Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess. Place on a clean plate and repeat with remaining chicken.
Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. Working 2 pieces of chicken at a time carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken. Keep first batch of chicken warm in a low, 200° oven.
Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato. Serve immediately.
Recently, I purchased some spice-rubbed skinless chicken breast (not sure what the spices were but GARLIC was a predominate one). I sauteed those up very nicely - still juicy and no pink in the middle. I had leftover delectable chicken breast and thought - sandwich.
Sliced the breast, added some tomatoes with freshly ground black pepper and served with mayo on wheat bread. Oh my! Why I have ever bought processed lunch meats.
But I also love to cut sirloin steak into thin slices, roll the slices in flour with some salt, pepper and a pinch of pakrika and fry until brown in olive oil. Put those steak pieces in a wheat pita bread with caramelized onions on top and a bit of chipotle sauce over the top (horseradish sauce is good too) . This is so yummy.
Sourdough hoagie roll. Spread garlic paste on one side of the roll, then spread some fat free refried beans on top of that. Give it a generous douse of chipotle hot sauce. Put whatever cheese you like -- american, cheddar, or even cream -- on the other side and put both pieces in the microwave till the beans are hot. Slap together and enjoy!
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