Archive of ‘Sandwiches’ category

Mediterranean Chicken Sandwich

I think you will really enjoy this delicious chicken sandwich, with tomato, lettuce, and red onion slices, topped with a simple, creamy, Mediterranean inspired sauce (feta cheese, plain Greek yogurt, dill, garlic, & oregano)!Mediterranean Chicken Sandwich / The Grateful Girl Cooks!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them? Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself!  I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.  I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Ingredients for Mediterranean inspired sauce for chicken sandwich

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor!  Here’s what the sauce looks like.

Mediterranean inspired sauce to go on chicken sandwich, in bowl

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce. NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

When ready to make the sandwiches, get all the ingredients together – thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls, (which are lightly buttered, then “toasted”, cut sides down, in a hot skillet until golden brown). Remove sauce from the refrigerator, and then you’re ready to build this thing!

Ingredients to make a grilled chicken sandwich, Mediterranean style

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun.  A warm, grilled chicken breast goes on top of the sauce on the bottom half, then it’s topped with a few thin red onion slices, a thin slice of tomato, and finished off with a great big lettuce leaf (I used romaine). Put the two halves together, and it’s ready to eat!

Mediterranean sauce, with chicken, lettuce, tomatoes & onion on sandwich bun

I cut one of the sandwiches in half so you can see the inside.  The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

Chicken sandwich with sauce, cut in half, on plate
I hope you will consider making this yummy and flavorful sandwich.  It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat!

If you enjoy chicken sandwiches, you might also want to check out my recipe for a delicious Fried Chicken, Spicy Mayo and Slaw Sandwich (a recipe I tried, straight from the pages of Bon Appetit magazine- yum!).

Have a wonderful day… make it a GOOD one!

Author's signature

Recipe Source: My brain… in hungry mode.

Mediterranean Chicken Sandwich
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Enjoy this flavorful chicken sandwich, with tomato, lettuce, red onion, and creamy Mediterranean inspired sauce (feta cheese, yogurt, dill, garlic, & oregano)!
Category: Sandwich
Cuisine: Mediterranean
Servings: 2 sandwiches
Calories Per Serving: 371 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Mediterranean Sauce
  • 1/4 cup feta cheese crumbles
  • 1/3 cup plain Greek yogurt , non-fat
  • 1 teaspoon milk
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1 pinch salt and pepper , to taste
For Sandwich
  • 2 Kaiser rolls (or hamburger buns)
  • 2 teaspoons butter , for toasting kaiser rolls
  • 2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
  • 2 slices tomato
  • 2 slices red onion
  • 2 leaves romaine lettuce
Instructions
  1. Combine all ingredients for Mediterranean sauce in a medium bowl. Stir very well, to fully blend ingredients into a creamy sauce. Cover and refrigerate for 30 minutes. Note: It is not vital to refrigerate it for 30 minutes, but I do recommend it for best flavor! (If you choose to make sauce up early in the day, cover bowl and refrigerate until ready to use).

  2. Lightly butter the kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

  3. To assemble sandwich, generously spread Mediterranean sauce on top and bottom halves of  the toasted sides of rolls or hamburger buns.  Place the cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto the bottom half of the bun.  Add thin red onion slices, a tomato slice, and a large leaf of lettuce.  Place the top half of the toasted bun onto the sandwich (make sure it has sauce on it, too!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts
Mediterranean Chicken Sandwich
Amount Per Serving (1 sandwich)
Calories 371 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 101mg 34%
Sodium 628mg 26%
Potassium 673mg 19%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 6g
Protein 35g 70%
Vitamin A 58%
Vitamin C 9.4%
Calcium 21.8%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Mediterranean chicken sandwich recipe

Grilled Patty Melt

Do you enjoy a good Patty Melt? I sure do – YUM!  Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!
Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich which features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country?

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance.  Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY. I enjoy eating it, every single bite… THEN I go for a 237 mile walk to work off the calories… Ha Ha!

Patty melts are easy to make.  They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well! Onions are sliced thin, then cooked low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time. You can also prepare the onions ahead of time, if you want (which saves time later on when everyone is ravenous and starving…).

Grilled Patty Melt / The Grateful Girl Cooks!

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worchestershire sauce, then shape the meat into patties.  I make them slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Patties are grilled on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cooked the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Grilled Patty Melt / The Grateful Girl Cooks!

Once ready to cook the sandwich, I spread butter on one side of each slice of bread (like making a grilled cheese sandwich).  I placed the cooked meat patty onto the non-buttered side, then piled it high with caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt / The Grateful Girl Cooks!

Place another slice of bread on top of the cheese (buttered side out).  If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread. (I like mine without it).  Cook the patty melt as you would a grilled cheese sandwich.

Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through.

Grilled Patty Melt / The Grateful Girl Cooks!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

That’s it! See how easy it is to make this classic sandwich?  Now you can make this delicious dish in the comfort of your own home!  The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 
Make this classic sandwich from your own home, with rye bread, seasoned beef patty, caramelized onions and melted Swiss cheese grilled to perfection!
Category: Sandwich
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 onions , peeled, sliced thin
  • 1 Tablespoon butter
  • pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4-5 dashes Worchestershire sauce
  • 2 Tablespoons butter
  • 8 slices rye bread (can substitute sourdough)
  • 4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
  • Thousand Island dressing (optional, if desired)
Instructions
  1. Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
  2. Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
  3. When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
  4. Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Here’s one more to pin on your Pinterest boards!Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Microwave Egg Breakfast Sandwich

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes? Yep… it’s delicious, and can be ready faster than stopping for take-out at a fast-food restaurant!Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks! Need a QUICK breakfast? Try this hearty 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin!

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).  My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.  I recently began making eggs in the microwave (who knew?), and have made these 2 minute breakfast sandwiches with an egg, sharp cheddar cheese, and thinly sliced ham stacked on a toasted english muffin several times already.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.   Here’s how easy they are to make using a microwave, and a few simple ingredients.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Give it a good stir till ingredients are mixed thoroughly.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Next place the english muffin halves in toaster and lightly toast. Now multi-task!!!! While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).  Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha). I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

As soon as the english muffin was toasted, I lightly buttered it, added the ham immediately, placed the cooked egg on top of the ham, then added sharp cheddar cheese and put the lid on top. If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

That’s it! In under 2 minutes, you’ve got yourself an amazingly tasty breakfast!  The warmth from the top half of the english muffin lightly melted the cheese. I made these on another day when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting breakfast was made “lickety split” for us kitchen “orphans”.

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

These would be fantastic item for a quick breakfast to eat on the go (I know many of you eat in your car on the way to work- wink, wink!). Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? It would also be a quick way to feed the kids before school… and this sandwich really tastes good! Hope you’ll give it a try!

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks!

Microwave Egg Breakfast Sandwich
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Need a QUICK breakfast on the go? Try this 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin
Category: Breakfast
Servings: 1 sandwich
Calories Per Serving: 430 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 large egg
  • 1 teaspoon water
  • 1 pinch salt/pepper (to season egg)
  • 1 english muffin , split and toasted
  • 1 teaspoon butter (optional, for muffin)
  • 2 ounces deli ham (2-3 very thin slices)
  • 1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)
Instructions
  1. Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
  2. Lightly toast english muffin. When done, butter one half (optional).
  3. While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
  4. Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!
Nutrition Facts
Microwave Egg Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 430 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 225mg 75%
Sodium 1167mg 49%
Potassium 297mg 8%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Protein 25g 50%
Vitamin A 10.3%
Calcium 16.2%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Microwave Egg Breakfast Sandwich / The Grateful Girl Cooks! Need a QUICK breakfast? Try this hearty 2 minute breakfast sandwich that's made in a microwave, with egg, ham and cheese on a toasted english muffin!

Easy Chicken Salad For Sandwiches

Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want to!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!
I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD. If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.  Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper).

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, to suit your taste. Cover salad with plastic wrap, and refrigerate until ready to serve.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! That’s it!  Pretty easy, right? Keep leftovers covered in refrigerator for up to 3-4 days.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!  Having this chicken salad pre-made and ready for a quick sandwich is a welcome thing in our home, so we can be outside more,  enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Recipe Source: http://www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
Prep Time
10 mins
Total Time
10 mins
 

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

Category: Sandwich
Servings: 4 -6 servings
Calories Per Serving: 325 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • 3/4 cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt (+ more to taste, as desired)
Instructions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Recipe Notes

NOTE: Caloric calculation is based on 6 servings.
*Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Nutrition Facts
Easy Chicken Salad For Sandwiches
Amount Per Serving (1 serving)
Calories 325 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Sodium 334mg 14%
Potassium 211mg 6%
Total Carbohydrates 2g 1%
Sugars 2g
Protein 23g 46%
Vitamin A 1%
Vitamin C 0.4%
Calcium 1.4%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

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Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively?  Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwiches with Mozzarella and Caramelized Onions for lunch!  It tasted wonderful!Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
I enjoy having leftovers in the fridge, unlike my little sister who hates having them around. I think it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal.  That was how this sandwich came into existence.  I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!  I put my thinking cap on and came up with the idea for this sandwich!  Here’s how to make it:

Sliced onions are cooked slowly in a skillet with a bit of olive oil for several minutes, until they have browned and caramelized.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Melt butter in a skillet on medium-low heat.  Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet. Generously layer it with thin slices of leftover cooked pork tenderloin. If necessary, lightly season pork with salt and pepper.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread the caramelized onions on top of the pork slices.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.  Cook on medium-low until bottom side has lightly browned.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Carefully turn sandwich over (think grilled cheese sandwich here).  See how nice and golden brown the bread is now? Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

When sandwich is done cooking, remove from skillet.  Carefully cut sandwich in half… and enjoy!  The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and the slight sweetness of the caramelized onions really make this sandwich special.  It is very filling, so if you don’t want to eat a whole sandwich, you can get 4 servings out of the deal.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Hope you will consider creating a sandwich like this when you have leftover pork roast or tenderloin!  The sandwich was very good!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
Category: Sandwich
Cuisine: Sandwich
Servings: 2 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 large slices sourdough bread
  • 1 Tablespoon butter (for skillet)
  • enough butter to spread on bread (for grilling)
  • 8-10 thin slices precooked pork tenderloin (enough to cover each sandwich)
  • 1/2 onion , thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Instructions
  1. Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
  2. Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
  3. Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper.
  4. Divide and spread caramelized onions on top of pork.
  5. Spread a thin layer of sliced mozzarella (or grated) on top of onions.
  6. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP. Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).
  7. When sandwiches are done cooking, remove from skillet. Cut sandwich in half... and enjoy!

 

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Ham, Egg & Cheese Bagel Breakfast Sandwich

I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!
Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s what you need to do:

Split bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Ham, Egg & Cheese Bagel Breakfast Sandwiches / The Grateful Girl Cooks!

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

When egg is done, place it on top of the cheese half.  Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.  Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and sandwich is re-heated.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da!  Your breakfast sandwich is now ready to devour!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

I cut mine in half, just so I could show you the inside of the sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

This breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling!  Hope you’ll consider making these for your family.  My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day!  Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Recipe Source: My hungry brain.

Ham, Egg & Cheese Bagel Breakfast Sandwich
Prep Time
7 mins
Total Time
7 mins
 
Take that store bought bagel and morph it into a delicious and filling breakfast sandwich, with egg, ham & cheese!
Category: Breakfast Sandwich
Servings: 1 sandwich
Author: JB at The Grateful Girl Cooks!
Ingredients
  • INGREDIENTS FOR ONE SANDWICH:
  • 1 bagel (I used an "Everything" bagel)
  • Butter (enough to spread on bagel for broiling)
  • Cheddar cheese slices (cut into enough pieces to cover bagel)
  • 1 thin slice deli ham
  • 1 egg , fried the way you like it!
  • Salt and pepper , to taste (for egg)
Instructions
  1. Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
  2. Place cheddar cheese on top of one half of the bagel (enough to cover)
  3. Fold slice of ham and place on other half of bagel, to cover.
  4. Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
  5. Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!

 

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Grilled “Elvis Special” Sandwich

Fact:  Elvis Presley loved peanut butter and banana sandwiches. I decided to morph that combo and make a Grilled “Elvis Special” Sandwich – a grilled banana, peanut butter AND chocolate sandwich. If Elvis were still around he would probably say “Thank You…Thank You Very Much“.  Then he’d take a big bite, and swivel his hips (to work off the calories, no doubt).Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!
I wasn’t sure just HOW this sandwich would taste, but I was in an experimenting mood one day. Creamy peanut butter and “smashed” banana is something my grandma used to eat, but then I thought “What if I GRILLED the sandwich AND added a few chocolate chips to really take it to the next level”?  I mean… chocolate goes good with bananas and chocolate goes good with peanut butter, so how could this NOT work?

Well, thankfully… it DID WORK. It actually was VERY GOOD! Who knew?  In the words of Elvis… “I’m All Shook Up”!  So that’s how this goofy good sandwich came to be. Truth.  This is how I prepared it:

Start with a large banana (recipe makes TWO sandwiches). Cut it into chunks and put it into a bowl with the peanut butter. Use a fork to smash the banana and mix the two ingredients together. Banana should be smashed until it is almost creamy, with little pieces.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Butter bread just like you’re going to make a grilled cheese sandwich.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Spread half of the peanut butter/banana mixture onto the UNBUTTERED side of a piece of bread.  Sprinkle with a small amount of chocolate chips (15-20).

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Place buttered side down into a hot skillet (medium heat), and cover with the other piece of bread (buttered side facing UP).

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Grill until the bottom side of the sandwich is golden brown, then carefully turn sandwich over with a spatula; cook other side until golden brown, also.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Remove sandwich from skillet. Cut in half diagonally… and serve!  Grab a cup of milk to drink, and a paper napkin… this might get messy – but it’s a GREAT messy! Enjoy!

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Hope you have a wonderful day. May you find moments of peace and encouragement… and may you seek to be a peacemaker, and encourager of others, as well.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Grilled "Elvis Special" Sandwich
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
A twist on Elvis Presley's favorite sandwich... Grilled Peanut Butter and Banana with chocolate chips! A bit off the beaten path, but a tasty sandwich, nonetheless!
Category: Sandwich
Servings: 2 sandwiches
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 large banana (or two small)
  • 2 generous Tablespoons peanut butter
  • Chocolate chips ( use as many as you prefer- I think I used 15-20 on each sandwich)
  • 4 slices good quality bread
  • Butter , softened (to spread on one side of each piece of bread)
Instructions
  1. In a small bowl, mash the banana and peanut butter together, using a fork, until mixture is creamy with small pieces of banana.
  2. Spread one side of each of the pieces of bread with soft (room temp) butter. Place two pieces of bread, butter side down in a skillet (on medium heat).
  3. Spread the peanut butter/banana mixture onto bread in skillet. Sprinkle chocolate chips on top of peanut butter/banana mixture. Place remaining piece of bread on top of each sandwich, butter side UP.
  4. Grill sandwich on medium heat until bottom of sandwich is golden brown. Carefully turn each sandwich over using a spatula, and continue cooking until other side is golden brown.
  5. Remove sandwich to serving plate. Cut diagonally, and serve!

 

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Spicy Fish Sandwich w/Chili Mayo

I made my hubby an amazing fish sandwich for dinner recently. It’s a Spicy Fish Sandwich with Chili Mayo recipe that I found on Pinterest recently. It was quite delicious… I know this because I begged him for a couple bites! (yep… I was having chicken leftovers!!!…)Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!
I found a piece of cod in our freezer that I wanted to use up, so decided to feed the hubby AND try a new recipe all at the same time! It really DID taste good, and I really will make it again (except this time I will make one for me, too!).  Here’s how you make this great fish sandwich (recipe is for 2 sandwiches):

Thinly slice 1/2 of a cucumber lengthwise and add it to a bowl with some white wine vinegar and a small touch of sugar. I used a mandoline and julienned the cucumber into long thin strips, but you could also use a vegetable peeler and thinly slice the cucumber lengthwise to make wide “ribbons”. Once mixed, cover until ready to use on sandwich.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Make the chili mayo by combining mayo and sweet chili sauce (I used Mae Ploy). Mix together and keep refrigerated until ready to use (I mixed it up early in the day so flavors had time to mingle).

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Lightly toast a french bread roll in a skillet. (You can also broil it a bit, to toast the surface of the roll before adding the rest of the ingredients to it). A ciabatta roll would also be wonderful for the sandwich (per the original author). They have enough sturdiness to hold the ingredients without getting soggy.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Mix up flour, smoked paprika, cumin, and dried thyme on a plate. Spread it out so you can dredge the piece of fish in it. This is enough for TWO pieces of fish. Dredge the fish in the spice/flour mixture, turning to coat it on both sides.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Heat oil on medium high in non-stick skillet. Let it get hot, then place the piece (or pieces) of fish into the hot oil. DO NOT MOVE THE FISH after placing in the skillet initially (or it may stick). As it cooks for 2-3 minutes it will develop a “crust” on the bottom side and will be fine. After 2-3 minutes, carefully turn the fish over and continue cooking for another 2-3 minutes, until done and golden brown.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

To serve, slice rolls in half horizontally.  Spread a generous amount of the chili mayo sauce onto both sides of the toasted roll.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Place some arugula leaves on top of the sauce on the bottom half of the roll, then place the cooked fish on top of arugula.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Add a generous helping of the sliced cucumbers (letting any juices drain off before adding). Top with the other half of the toasted roll… and serve!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Go ahead… Take a BIG bite! The well seasoned, semi-crunchy fish, paired with the slightly peppery arugula, the crunch of the marinated cucumbers, the toasty roll, and the chili mayo all combine to make this a WONDERFUL sandwich!

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Sure hope you will give this recipe a try! I know we will have this again in our home!  Have a wonderful day, friends. May you find moments of refreshment and encouragement throughout your day.

Spicy Fish Sandwich w/Chili Mayo / The Grateful Girl Cooks!

Recipe Source: http://www.olivemagazine.com/recipes/spicy-fish-burger-with-chilli-mayo/10084.html

Spicy Fish Sandwich w/Chili Mayo
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
A delicious fish sandwich, featuring pan-seared cod, spicy mayo sauce, arugula and crispy marinated sliced cucumbers, all on a toasty French roll!
Category: Sandwich
Servings: 2 sandwiches
Author: JB at The Grateful Girl Cooks!
Ingredients
For cucumbers and marinade:
  • 1/2 cucumber , sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
  • 1 teaspoon white wine vinegar
  • 1/3 teaspoon granulated sugar
For chili-mayo sauce:
  • 2 Tablespoons mayonnaise
  • 1 teaspoon sweet chili sauce (I used Mae Ploy), add more sauce to taste, if desired.
For fish:
  • 1 Tablespoon flour
  • 1/4 teaspoon smoky paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried thyme
  • 2 Tablespoons oil
  • 2 pieces cod (bun sized)
  • 2 crusty French rolls or ciabatta rolls
  • Arugula (a small handful)
Instructions
  1. Prepare cucumbers, by thinly slicing or julienning into very thin strips lengthwise. Place in bowl with white wine vinegar and granulated sugar. Mix. Cover and set aside.
  2. Mix the mayonnaise and chili sauce together in a small container. Refrigerate until needed.
  3. Slice rolls in half. Lightly "toast" the cut sides of rolls in a dry skillet or under the broiler until slightly crispy. Set aside.
  4. Combine flour, paprika, cumin and thyme on a plate. Mix, then spread out on plate. Dredge the pieces of fish through the flour mixture, turning to coat both sides.
  5. Heat oil on medium-high in a non-stick skillet until hot. Carefully place the fish into the hot oil. Do not move the fish once in skillet or it might stick. It will form a crust as it cooks. Let fish cook for 2-3 minutes, then carefully turn fish over and continue cooking other side for 2-3 minutes, until done and golden brown.
  6. To assemble sandwich, slice rolls in half horizontally. Generously spread chili-mayo sauce on both sides of each sandwich roll. Place arugula on top of sauce on bottom of roll. Place fish on top of arugula. Place marinated cucumber slices (drain liquid first) on top of fish, then place top of roll on. Serve... and enjoy!

 

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Quick and Easy Open Faced Tuna Melts

It’s been unusually HOT in the Pacific Northwest for the past several weeks. Temps are supposed to hover near 100 degrees this coming weekend, which is “not the norm” for late June in Oregon. We want quick  and easy meals (don’t want to heat up the kitchen cooking). Enter our “go-to” standby… Quick and Easy Open Faced Tuna Melts!!!!Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
These open faced tuna melts are ridiculously easy… so easy in fact, that I’m not even gonna post the “recipe”. They actually are delicious, and are very quick to prepare!

First you toast some English muffins. I used sourdough (delicious!). Allow for one half or two halves per serving. Once toasted, place some cheese (gruyere, smoky gouda, or cheddar) on top of the muffin. (I have used all of these cheeses in the past. Pictures are with Smoky Gouda.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put some tuna on top to cover the muffin. (Use the tuna you prefer, mixed up with whatever you like in your tuna salad). All I used for mine was one can (one can is enough for 4 half muffins) of albacore tuna, mixed with mayonnaise. That’s it!  But for goodness sake, make your tuna the way you like it!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Slice some really good ripe tomatoes and put a slice on top of each muffin. Sprinkle with a pinch of salt, pepper, dried parsley and dried basil. Just a touch.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put the english muffins on a wire rack and place under a broiler. DO NOT put them directly under the broiler. Put them on the middle rack of your oven. It will take a few minutes to broil them, but by putting them on the middle rack, instead of directly under the broiler, all the ingredients will have a chance to get hot, and that cheese on the bottom will melt. Remove from broiler when cheese is bubbly and the tuna has just started to lightly turn golden.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Remove tuna melts from wire rack with a spatula. Place on serving plates. I like to put some red leaf lettuce leaves under the tuna melts just for some added color, to make it look good, but that is totally optional. You can either pick them up and eat them or cut them with knife and fork… whatever suits you! They’re really delicious! Sure hope you’ll give ’em a try. Good for a quick, filling lunch, or dinner on a really HOT evening! Been making these for years and years, and have never been disappointed!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!Have a wonderful week… may you feel gratitude for all you experience this week, and above all else…may you deeply know just how much God loves you!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!

 

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BBQ Shredded Pork Hoagies with Spicy Slaw

Do you like leftovers? We like most of ours, but sometimes it can get “old” eating leftovers (even if original recipe was fantastic!). Such was the case a few weeks ago, so I “morphed” the leftovers from a pork roast into a BBQ Shredded Pork Hoagie with Spicy Slaw… YUM.BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!
We were enjoying our leftovers from a recipe I made for Pork Tenderloin with Cranberry-Raspberry Sauce, but since there was quite a bit of pork still waiting to be eaten (there’s only 2 of us), I decided to morph the leftover pork into a completely new meal, for variety’s sake. Enter these delicious BBQ Shredded Pork Hoagies with Spicy Slaw. The spicy slaw recipe is from a previous recipe I posted for a Fried Chicken, Spicy Mayo and Slaw Sandwich.

I took the leftover pork slices (and the original cranberry-raspberry sauce from my previous pork tenderloin recipe) PLUS lots of BBQ sauce, and threw it all back into my slow cooker and let it cook all day (at least 5-6 hours). Note: ANY leftover boneless pork chops or pork roast will work fine!  You can always BUY precooked BBQ pork if you want to skip this part, but this is how I did it.

Pieces of pork in crock pot cooking

After the meat and sauce had cooked for 5-6 hours I shredded the pork (with two forks) and added even more BBQ sauce…

Shredding meat and bbq sauce with two forks

I happened to have sauce left over from the pork roast I had previously cooked, but if you have leftovers from “any old” pork roast or chops (without sauce)… you can always put leftover pieces or slices into your slow cooker with some water or broth, cook it for several hours, shred the pork, THEN add BBQ sauce (picture is from a separate recipe for example):

Shredded pieces of pork roast

Once pork is shredded, coated with BBQ sauce and reheating, all you need to do is prepare the spicy slaw mixture and refrigerate it until ready to serve up the hoagies (easy!…

Spicy coleslaw in small metal bowl

Spread some hoagie rolls with butter, then lightly grill them until golden brown (this will help the bread to not get soggy once you add the BBQ shredded pork)…

Grilling hoagie rolls in skillet

Top the toasted hoagie rolls with hot shredded BBQ pork, then add the cold, spicy slaw…

Sandwich rolls topped with bbq pork and slaw

Serve… and enjoy!!!

Shredded barbecue pork sandwich cut in half on a plate

Hope you enjoy them… it’s a great way to use up leftover pork, without having to toss it or have it dry out in the refrigerator!

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BBQ Shredded Pork Hoagies with Spicy Slaw
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Classic BBQ Shredded Pork Sandwich, topped with a slightly spicy and crunchy slaw. Perfect for a lunch or dinner meal!
Category: Sandwich
Servings: 4 sandwiches
Calories Per Serving: 615 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • Shredded pork (quantity-as much or as little as you wish)
  • BBQ sauce (enough to fully saturate the amount of shredded pork you will use)
  • 4 Hoagie rolls (one per sandwich)
  • 4 Tablespoons Butter (to spread on rolls before grilling)
For spicy slaw:
  • 1 garlic clove , finely chopped
  • 1/2 small red onion , thinly sliced, chopped
  • 1 jalapeno , finely chopped
  • 4 cups thinly sliced green cabbage
  • 1/2 cup Bread and Butter pickle slices , plus 1/4 cup pickle juice from jar
Instructions
  1. Cook pork or leftover pork in slow cooker for several hours until completely tender. Using two forks, shred the pork. Put back into slow cooker and add sufficient BBQ sauce to completely coat meat. Heat thoroughly (can also heat the shredded BBQ pork in microwave, if desired).
  2. Make spicy slaw while pork is heating: Mix all slaw ingredients in a small bowl; toss to combine, then cover and refrigerate until ready to build the sandwiches.
  3. Spread each half of the hoagie rolls with butter. Grill until they are golden brown.
  4. Place grilled roll on serving dish. Spread hot BBQ shredded pork on top of one half of the roll. Spoon some cold spicy slaw evenly over the pork. Place top bun on the hoagie, and serve!
  5. Enjoy!
Recipe Notes

Cook time varies. Cooking time shown is based on having pre-cooked pork available when you start this recipe. Once you have the precooked, shredded pork coated with BBQ sauce and hot, you can have the sandwiches finished in about 10 minutes.
My other advice is to try and make the spicy slaw several hours before serving. The flavors really develop well, the longer it is refrigerated!

Nutrition Facts
BBQ Shredded Pork Hoagies with Spicy Slaw
Amount Per Serving (1 sandwich)
Calories 615
* Percent Daily Values are based on a 2000 calorie diet.

 

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