Archive of ‘Sandwiches’ category

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
 
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Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
As Prepared By:
Recipe type: Sandwich
Cuisine: Sandwich
Serves: 2 servings
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)
  • ½ onion, thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Directions
  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
 
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Take that store bought bagel and morph it into a delicious and filling breakfast sandwich, with egg, ham & cheese!
As Prepared By:
Recipe type: Breakfast Sandwich
Serves: 1 sandwich
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)
Directions
  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
 
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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!
As Prepared By:
Recipe type: Sandwich
Serves: 2 sandwiches
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)
Directions
  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
 
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A delicious fish sandwich, featuring pan-seared cod, spicy mayo sauce, arugula and crispy marinated sliced cucumbers, all on a toasty French roll!
As Prepared By:
Recipe type: Sandwich
Serves: 2 sandwiches
Ingredients
For cucumbers and marinade:
  • ½ cucumber, sliced thinly lengthwise (using mandoline to julienne or veg. peeler to slice ribbons)
  • 1 teaspoon white wine vinegar
  • ⅓ 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
  • ¼ teaspoon smoky paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon dried thyme
  • 2 Tablespoons oil
  • 2 pieces cod (bun sized)
  • 2 crusty French rolls or ciabatta rolls
  • Arugula (a small handful)
Directions
  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.

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

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

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

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):

BBQ Shredded Pork Hoagies with Spicy Slaw / The Grateful Girl Cooks!

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!…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

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)…

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

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

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

Serve… and enjoy!!!

BBQ Shredded Pork Hoagie with Spicy Slaw / The Grateful Girl Cooks!

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!

BBQ Shredded Pork Hoagies With Spicy Slaw / The Grateful Girl Cooks!

BBQ Shredded Pork Hoagies with Spicy Slaw
 
Prep time
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Classic BBQ Shredded Pork Sandwich, topped with a slightly spicy and crunchy slaw. Perfect for a lunch or dinner meal!
As Prepared By:
Recipe type: Sandwich
Serves: 4
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)
  • Hoagie rolls (one per sandwich)
  • Butter (to spread on rolls before grilling)
For spicy slaw:
  • 1 garlic clove, finely chopped
  • ½ small red onion, thinly sliced, chopped
  • 1 jalapeno, finely chopped
  • 4 C. thinly sliced green cabbage
  • ½ cup Bread and Butter pickle slices, plus ¼ cup pickle juice from jar
Directions
  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!
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!

 

Grilled “THAI” PB&J Sandwich

Look at this Grilled THAI Peanut Butter & Jelly Sandwich.What kind of crazy, weird sandwich is that? A REALLY GOOD ONE.  YES. It’s really THAT good…Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

The first I ever heard of such a crazy sounding sandwich was when my sister Joni (who was visiting from California) ordered one at our local Farmer’s Market last summer. Truth is, It sounded horrible to me… UNTIL she forced me (practically at gunpoint) to try a bite of her sandwich. GULP…

May I just tell you truthfully that it was absolutely  100% AMAZING!!!!! That’s right… you heard me. Who ever would have believed that an ordinary old PB&J sandwich could go from “normal” to “over the top” just by adding a few…interesting…ingredients! So I decided to try and make it myself in the comfort of my own kitchen and… WINNER! We have a WINNER!

Here’s the cast of characters: Peanut Butter, Orange Marmalade, Curry Powder, Sriracha Sauce, and fresh Basil. I know…weird, huh? Yet some Thai flavor combos going on. hmmm.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks! Crazy, huh? But trust me, this is an absolutely delicious “Gourmet Grown Up Version” of the traditional PB&J Sandwich that you will LOVE if you like Thai flavors. You just gotta try this at least once. This is definitely NOT YOUR MAMA’S PB&J!!!!

Making it is super easy (the pictures aren’t glamorous – how do you class up a PB&J?):

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

First spread one piece of bread with butter on one side, then coat the other side with peanut butter. Spread on some of the sriracha sauce. Place butter side down in medium hot skillet.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Lightly sprinkle on some curry powder. I never measure it. Be careful to sprinkle lightly. You don’t need a lot.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Roll up a couple of large fresh basil leaves into a tight roll like this…

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Then slice the basil thinly like this….

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Evenly sprinkle the basil over the peanut butter side. Spread a layer of orange marmalade over the basil. This pic shows the marmalade halfway spread on the sandwich. Spread the entire piece of bread with marmalade.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Butter one side of the second piece of bread and place on top of the sandwich. Grill sandwich on both sides (just like you would a grilled cheese sandwich)

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Grill until both sides are toasted and golden brown. Remove from skillet to serving plate.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Slice sandwich diagonally across to form two triangles. Yes, it might be a bit messy…that’s great! Enjoy!

It’s still hard to believe that this crazy sounding sandwich is so amazingly GOOD, but it’s true! I’ve made this sandwich at least ten times since I took that first tentative bite, and it never fails to be ridiculously delicious! I hope you will give it a try.

Grilled THAI PB&J Sandwich / The Grateful Girl Cooks!

Grilled "THAI" PB&J Sandwich
 
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A delicious Thai-inspired grown up gourmet version of the classic PB&J sandwich
As Prepared By:
Recipe type: Sandwich
Serves: 1
Ingredients
  • 2 slices good quality bread
  • butter (to spread on one side of each piece of bread)
  • peanut butter (enough to cover one piece of bread
  • orange marmalade (enough to cover one slice of bread)
  • ½ - 1 teaspoon sriracha sauce (hot chile sauce found in Asian section of grocery store)
  • curry powder (I don't measure...just light sprinkle over one side of bread)
  • 2 large, fresh basil leaves
Directions
  1. Spread one side of one piece of bread with butter. Place butter side down in skillet.
  2. Spread peanut butter on top of the slice of bread in skillet to cover.
  3. Spread sriracha sauce over the peanut butter evenly.
  4. Lightly sprinkle with curry powder.
  5. Roll and slice the fresh basil leaves. Sprinkle evenly over peanut butter.
  6. Carefully spread orange marmalade over sliced basil leaves.
  7. Butter one side of the second piece of bread. Put on top of marmalade, butter side up.
  8. Grill sandwich on medium heat, turning during cooking. Grill until each side is toasted and golden brown. Remove hot sandwich to serving plate. Cut on the diagonal, and serve!
  9. Enjoy!

 

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Fried Chicken, Spicy Mayo and Slaw Sandwich

So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken , Spicy Mayo and Slaw Sandwich.Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe.

Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks! Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. the sandwich was easy to prepare, and the taste was unexpectedly wonderful! My husband and I LOVED it and I have prepared it a few times since then. Hope you will give it a try…I think you will really like  this delicious sndwich.

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

Recipe Source: http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo

Fried Chicken, Spicy Mayo and Slaw Sandwich
 
Prep time
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Delicious chicken sandwich, paired with a spicy mayo and jalapeno coleslaw.
As Prepared By:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
For the Spicy Mayo and Slaw:
  • 1 garlic clove, finely chopped
  • ½ cup light mayonnaise (can use regular mayo too, of course)
  • 1 Tablespoon Louisiana-style hot pepper sauce
  • ½ small red onion, thinly sliced
  • 1 jalapeno, finely chopped
  • 4 C. thinly sliced green cabbage
  • ½ cup Bread and Butter pickle slices, plus ¼ cup pickle juice from jar
For Fried Chicken and Assembly:
  • 2 cups all purpose flour
  • 1 Tablespoon ground black pepper
  • ½ teaspoon salt (plus more for later)
  • 1 cup buttermilk
  • 2 - 8 oz. chicken breasts, cut in half crosswise
  • Vegetable or Peanut oil
  • 4 sandwich rolls (I used Kaiser rolls)
  • 2 TBSP unsalted butter, room temperature (I used regular...whatever!)
Directions
  1. Make the slaw: Mix garlic and mayo in small bowl. Cover and refrigerate. In a separate bowl, toss remaining ingredients to combine. Cover and refrigerate.
  2. To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside.
  3. Into another shallow bowl, pour the buttermilk.
  4. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting the excess drip back into the bowl. (Messy, but are you having fun yet?) Then dredge the chicken again in the flour mixture, shaking off the excess. Set chicken onto a piece of foil while you coat the other three pieces.
  5. Pour the oil into a large, heavy skillet to a depth of ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350 degrees.
  6. Carefully place the 4 chicken breasts in hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.
  7. Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill the rolls, butter-side down, till lightly browned and crisp (about 1 minute).
  8. To "build" the sandwich: Spread the bottom of the toasted sandwich roll with ¼ of the spicy mayo. Then add the chicken breast, followed by ¼ of the cabbage slaw. Slap a roll top on that bad boy, take a big old bite and then say "YUM!"
Notes
You will need a deep-fry thermometer for this recipe.

 

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