Chicken Parmesan Sandwiches

Original Date: June 22, 2021 Revised Date: April 1, 2023

Get ready to wrap your taste buds around one hearty, flavorful sandwich. This chicken parmesan sandwich has tender, crispy chicken smothered with marinara sauce and topped with not only one kind of cheese, but three (yes, I said three). All loaded between two buttery, lightly toasted buns. It’s indulgent, and definitely meant for a cheat day. We all have to treat ourselves at times don’t we?

This sandwich turns one of the ultimate comforting dinners into something a bit more handy so you can enjoy it on game day, for a quick indulgent lunch or dinner, or if your just hanging out with family and friends. The chicken is breaded and pan fried to get that nice crispy coating, but the chicken is still tender and juicy on the inside. You can use your favorite jar of marinara sauce (that can be our secret) or your favorite homemade recipe. Then there is the cheese. Mozzarella, Colby Jack and Parmesan cheese. They come together into one melty (even better than melted), gooey cheese lovers paradise. It’s all nestled together between two buttery buns. I prefer a soft bun, like a seeded hamburger roll, but you can use any kind that you prefer. After all, this is your sandwich and you want whatever will make those taste buds swoon with delight.

So here’s what you need to make your own:

*sturdy hamburger buns

*2 boneless, skinless chicken breasts cut in half (this will make 4 servings)

*3/4 cup flour

*1 cup panko bread crumbs

*1 1/2 tsp. onion powder or more to taste

*1 1/2 tsp garlic powder or more to taste

*1/2 tsp salt

*1/2 tsp cracked pepper

*2 tsp dried basil or 1 TBS fresh basil; or more to taste

*1 tsp. dried Thyme or 1 TBS. fresh Thyme or more to taste

*2 tsp dried oregano or more to taste

*2 tsp. dried parsley or 1 TBS. fresh parsley

*1/2 cup grated parmesan cheese

*2 eggs, beaten

*soft butter

* olive or canola oil

*shredded mozzarella and cheddar blend cheese

*marinara sauce

Warm the marinara sauce and simmer until ready to use.

Place chicken breasts 2 at a time in a sealable bag and pound until even thickness.

This makes a great stress reliever. I also noticed while doing this, hubby never seems to venture into the kitchen….maybe I get a tad bit carried away?

In a shallow bowl or rimmed plate mix flour, onion powder, garlic powder, salt and pepper.

In a second shallow bowl add the beaten eggs

In a third shallow bowl or rimmed plate mix panko bread crumbs, basil, Thyme, oregano, parsley and parmesan cheese.

Dredge chicken in the flour mixture, shaking off any excess flour.

then dip the chicken into the eggs coating both sides.

Finally, dredge the chicken in the panko mixture coating both sides.

Heat a cast iron pan on medium high heat (you do not have to use cast iron, but I do not recommend a non stick pan because you will not get a good sear on the chicken). Add just enough oil to cover the bottom of the pan. When the oil is hot, slowly add the chicken.

Turn down the heat to medium and cook 3 to 4 minutes. Turn the chicken over and cook another 3 to 4 minutes or until chicken is golden brown and no longer pink on the inside. Remove the chicken and drain on paper towels if needed. Do not let the chicken sit too long on the paper towels or the coating will not be as crispy.

While the chicken is cooking preheat the broiler.

Place the hamburger buns on to a baking sheet. Spread a thin amount of butter on to the tops of each bun.

Place the chicken on the bottom half of the bun.

Spoon some of the marinara sauce over the chicken.

Then top with desired amount of cheese.

Place under the broiler for 2 to 3 minutes or until the cheese is melted and bubbly and the tops of the buns are lightly toasted.

Place the tops of the buns over the cheese and serve.

Enjoy!

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Steak Sandwiches With Provolone and Chipotle Lime Mayo

This tasty steak sandwich will make your taste buds sigh with delight. The shaved steak is marinated in an Asian inspired sauce and piled high on your favorite bread bun. Then there’s the melted provolone cheese that deliciously covers the tender, flavorful steak. It’s all topped with a tangy, slightly ( or not so slightly if you choose) kicky chipotle lime mayonnaise.

I like to use pre shaved steak that I find at my local grocery store. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some ribeye or sirloin steaks for you. You can also use skirt steak if you prefer. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. The marinade takes no time to whip up. The steak can marinate for a few hours or even overnight. The mayonnaise can be mixed together the day before so when it’s time to cook the steak, it’s all done in no time at all. These are great served with hot, crispy fries or your favorite potato chips.

Here’s what you need:

*1 1/2 LBS shaved steak

*1 TBS canola oil

*sliced provolone cheese.

*choice of hamburger rolls or any other soft rolls

For The Marinade:

*1/2 cup soy sauce

*1 TBS Shaoxing cooking wine; can substitute with dry sherry or Mirin

*1/2 tsp. sesame oil

*1 tsp. apple cider vinegar

*1 tsp. onion powder

*1 tsp. garlic powder

*1/2 tsp. Chinese 5 spice powder

For The Chipotle Lime Mayonnaise:

*1/2 cup mayonnaise

*1/2 tsp. chipotle powder or more or less to taste

*Juice of 1/2 lime

Mix together the ingredients for the marinade.

Place the steak in a zip top bag and pour the marinade mixture over it and seal making sure to get all of the air out of the bag.

Refrigerate and marinate for 4 hours or over night.

Mix together all of the ingredients for the Chipotle Lime Mayonnaise.

If not using right away place in the refrigerator until read to use.

Take the steak out of the marinade and dry with paper towels.

Heat a pan, preferable cast iron on medium high heat and add the canola oil. When the pan is hot add in the steak and spread in a layer at the bottom of the pan. It’s ok if pieces overlap.

Cook for about for about 3 minutes stirring often.

Spread the chipotle lime mayonnaise on to the bread rolls.

Pile the steak onto the bread rolls and top with the provolone cheese.

Serve while warm.

Enjoy!

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Monte Cristo Sandwich

This is one of my hubby’s favorite sandwiches. Back in the day, you could find these in quite a few restaurants down here where we live, but now I think there is only one place that serves them. Which is a shame because how can you not love a sandwich layered with ham, swiss cheese, turkey, more cheese then dipped in eggs and grilled to perfection and lightly kissed with powdered sugar. It’s kind of like a hearty, deli sandwich that has been hugged between two pieces of French toast. So after hubby’s declaration of craving one for days (and he had me wanting one as well), I decided to make them.

There are variations of the Monte Crisco Sandwich. Some have raspberry jam, some have Dijon mustard and there are a few that have that extra layer of bread in the middle. I made this one with a little smear of mayonnaise and only two pieces of bread. Either way you make them, they are great for lunch, brunch (with mimosas, yes please!) or even dinner. If you have never tried them, you are in for a special treat.

Here’s what you need:

*2 slices white bread per sandwich; I used sandwich bread but you can use what you prefer

*2 eggs; this was enough for 3 sandwiches

*pinch of salt

*mayonnaise to taste

*sliced ham; I used black forest ham

*sliced turkey

*sliced swiss cheese

*2 Tablespoons butter

*powdered sugar

Beat eggs together with the salt; set aside.

Place a desired amount of mayonnaise on one slice of bread.

Layer several slices of ham over the mayonnaise.

Add a slice of cheese over the ham.

Place several slices of the turkey over the cheese.

then layer more sliced cheese over the turkey.

Spread on more mayonnaise on to another slice of bread and place on top of the sandwich mayonnaise side down. Repeat with the remaining sandwiches.

Heat a large skillet or griddle over medium heat. Add the butter.

Dip and coat both sides of the sandwich in the beaten the egg.

Cook for about 2 to 3 minutes on each side until golden brown and the cheese is melted.

Remove from the skillet and lightly dust with powdered sugar.

Serve immediately and Enjoy!

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Shaved Steak Sandwiches with Sautéed Whiskey Onions and A Special Sauce

This steak sandwich is going to be your new go to. It’s piled high with tender, flavorful shaved steak, caramelized onions with a hint of whiskey, melted provolone and topped with a special sauce that has just the right amount of kick to it, all nestled between a lightly toasted sesame seed bun. Another high score for this amazing sandwich is that you wont spend a long time in the kitchen to put this baby together.

Hubby loves to get steak subs when we go out to sandwich places. I really don’t get them as much as he does, but I really wanted to try to make my own and jazz them up a bit. They can get a bit boring. I know, some of you cheesesteak lovers out there just gasped and felt a little wronged, but you have to admit there are a lot of great ones out there and there are a lot of the same run of the mill ones also. For this I used pre shaved steak to save time, but not the taste of course. If you can’t find good quality shaved steak, you can ask your butcher or meat department at your local grocery store to shave some nice ribeye or sirloin steaks for you. You can also cut the steak yourself. Wrap the steaks in plastic wrap and freeze 1 to 2 hours before preparing. This really helps in getting that thin cut of meat. Also, be sure to cut against the grain to insure tender meat. You will not get the same texture as the shaved steak, but the flavors will still be there.

Here’s what you need to make your own shaved steak sandwich:

For The Steak

*1 to 1 1/2 lbs shaved steak

*salt and pepper to taste

*2 tsp. or more to taste Penzey’s Beef Roast Seasoning

This is a seasoning I use a lot for roasts, beef tips and even meatballs. But you do not have to use this instead you can use:

*1tsp. onion powder + 1 tsp. garlic powder

*1 TBS canola oil

*sturdy sesame sandwich buns

*softened butter

*sliced provolone cheese

For The onions

*1 medium onion chopped

*1 TBS butter

*1 tsp. brown sugar

*1 1/2 TBS whiskey

*1/4 tsp dried Thyme or more to taste

*Pinch of salt

For The Special Sauce

*1/4 cup mayonnaise

*1 TBS Dijon mustard

*1/2 tsp. chipotle chili powder or more to taste

*1/2 tsp onion powder

*1/2 tsp garlic powder

*1 tsp. Worcestershire sauce

*salt to taste

Take shaved steak out of the refrigerator and dry with paper towels if needed and place in a large bowl. Sprinkle salt, pepper and beef roast seasoning (or onion powder and garlic powder). Toss well until the steak is lightly coated in the seasonings. Let it sit out for 20 minutes before cooking so the beef will come to room temperature.

For the Whiskey Onions:

In a small sauce pot add the butter and heat to medium high heat. When the butter is melted add in the onions, brown sugar, whiskey, Thyme and salt. Stir to combine and turn the heat to medium.

Cook for about 20 to 30 minutes stirring occasionally until the onions start to turn a golden caramel color.

For the Special Sauce:

Combine mayonnaise, Dijon mustard, chipotle chili powder, onion powder, garlic powder, Worcestershire sauce, salt and pepper to taste. Keep refrigerated until ready to use.

Spread a thin layer of the softened butter on each slice of the sandwich buns.

Toast in the oven or in a toaster oven; set aside

In a cast iron pan add the canola oil and heat to medium high. When the pan is searing hot add in the beef in a single layer. It’s ok if some of the steak overlaps.

cook for about 3 minutes then flip the beef over and cook for another 2 minutes.

The beef does not take long to cook so be sure not to over cook or it will not be as tender.

Spoon the steak on the bottom half of each sandwich bun and place a slice or two of the cheese. Next add some of those delicious whiskey sautéed onions over the cheese, then top with the special sauce. Place the top half of the sandwich bun over the sauce and serve.

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Sloppy Joes

Sloppy Joes. It is one of my favorite childhood sandwiches. Mom would always serve them with sliced cheese on top and a fork on the side so all of that delicious, saucy meat that fell off the bun and onto the plate never went to waste. It’s so simple yet so satisfying even to this day. These are great for lunch or dinner with fries or chips on the side.

Here’s what you need:

*1 lb. ground beef

*1 small onion, chopped

*2 garlic cloves, minced

*1 TBS. brown sugar

*1 tsp. chili powder

*2 tsp. paprika

*2 tsp. onion powder

*2 tsp. garlic powder

*1 tsp. mustard

*1/2 tsp salt or more to taste

*2 tsp. Worcestershire sauce

*2 8oz. cans tomato sauce

*1 tsp. white wince vinegar

*hamburger buns or any other desired rolls.

Heat a large pan on medium high heat, add the beef and break apart as it starts to brown. When it starts to brown, add onion and garlic.

Continue cooking until beef is brown and the onions are tender; drain if needed.

Lower the heat to medium and add the in all of the ingredients except the tomato sauce and the white wine vinegar.

Stir to combine and cook for about 1 minute. Pour in the tomato sauce and the white wine, stir and reduce the heat to medium low.

Simmer for 10 to 15 minutes until thickened to your liking; stir occasionally.

Spoon beef mixture onto hamburger buns or rolls.

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Ham and Cheese Pitas with Salsa

This little ham and cheese pita is something my hubby told me about. When he first moved to Boston from Guatemala ( he was 10 at the time) they lived with his aunt and uncle for a while. He said his aunt used to make these for him a lot and he really loved them. I thought, why not try and recreate it for him and see if they taste the same as he remembered. This does seem like a simple pita sandwich, and I was a little skeptical about the salsa in it, but these are really tasty. I can see why he liked them so much. And yes, hubby said these were just like he remembered.

Here’s what you need:

*pita bread

*deli ham, I used black forest ham

*sliced cheese, I used a cheddar Colby Jack blend

*salsa, I used the kind from a jar, because I was afraid my homemade kind would not be thick enough.

Preheat oven to 400°

Open the pita bread. I didn’t buy the kind where the top is already pre sliced and open. I think next time I will buy that kind because it’s much easier to open.

Place one slice of cheese on the bottom of the pita bread.

You can use more then one slice if you prefer.

Next, place several ham slices on top of the cheese.

Spoon the salsa on top of the ham.

Place on a baking sheet.

Repeat with desired amount of pitas that you want.

Place in the oven and cook for about 5 minutes or until cheese starts to melt and everything is warm.

Serve and enjoy!

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