Chicken Parm Salad Subs

I love myself a mean sandwich!  We have this really cute little shop here in town (that I just tried about 2 months ago) and they make killer sandwiches!!  I actually had one of their sandwiches late last week and ever since I have been on a sandwich kick.

I made these sandwiches last night and they are so good!!  These will definitely be on the top of my sandwich list!

• 1/3 cup vegetable stock (I used chicken stock)
• 1 cup packed basil leaves
• A handful fresh flat-leaf parsley
• A handful fresh mint leaves (I didn’t use because I couldn’t find any)
• 1 large clove garlic, peeled
• Kosher salt
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup extra-virgin olive oil
• 4 ripe plum tomatoes, seeded and chopped
• 1 small red onion or 1/2 medium onion, chopped
• 1 rotisserie chicken
• Freshly ground black pepper
• 2 sesame sub rolls, split

Combine vegetable stock with herbs in food processor.  Finely chop the garlic then mash into a paste with some salt using the flat side of your knife.  Add the paste to the herbs along with the Parmigiano-Reggiano.  Turn processor on and stream in the extra-virgin olive oil.  Transfer the basil dressing to a bowl and add the tomatoes and onions.  Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups.  Add the chicken to the bowl and season with black pepper.  Toss the salad and adjust the seasonings.  Fill sub rolls with the chicken salad and serve!

FoodNetwork.com ~ 30 Minute Meals

Chicken & Bacon Sandwiches

Shawna! Sarah! This one is for you! It can't get any easier then this!

Seriously this meal was so good!! You have to try it... okay you don't have to... but you really should!! I found this recipe from The Pioneer Woman (I told you I was addicted) and doctored it up a little by adding the spicy mayo, tomatoes, lettuce and red onion. Now that I am typing this up I bet an avocado would of been fantastic on this!!

1 Chicken Breast/ person

Lemon Pepper Seasoning

Salt

2 Slices of Pepper Bacon/ person

Tomatoes, sliced

Lettuce, chopped

Red Onion, sliced

Spicy Mayo

Buns

Cook up your bacon. Drain off all the bacon grease except 1 tablespoon.

Season the chicken with the Lemon Pepper Seasoning and Salt to your liking. Fry the chicken in the same pan you cooked your bacon in.

Top your bun off with the spicy may, lemon pepper chicken, pepper bacon, tomato, lettuce, and red onion! Enjoy!

thepioneerwoman.com

Ranch Chicken Salad Sandwiches

If you are a ranch dressing lover like myself... you are going to love these!

This recipe does call for low-fat or fat-free ingredients but I use the real stuff!! : )

While I was visiting a friend a few months ago she introduced me to pre-cooked, cubed chicken breasts!! How easy would that be for this recipe!!? I keep forgetting to look for this in my grocery store to see if we have it - but after I made this tonight I thought that pre-cooked chicken would have come in real handy!

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubes cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops

Yield: 6 servings.

Simple & Delicious - Jan/Feb 2007

BLTs w/ Avocado & Spicy Mayo

This recipe is so good! I make it every time I am craving summer time!! Which is about once a week this time of year. : )

I passed this recipe onto my parents and they love the spicy mayo and eat it on sub sandwiches! They can't have a sandwich without this mayo.

Ingredients:
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more fore sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears

Directions:
Chop the crushed garlic with the salt and press it with the side of the knife until mashed. Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.

In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.

While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.

Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal serve with the dill pickle spears.

I got this recipe from www.rachaelraymag.com.