Archived entries for sandwiches
I feel so tired right now. On weeks when I have events, I am always very busy planning and prepping. The idea of coming home and cooking dinner is too much. Tonight, I decided to do something quick and easy: chicken salad sandwiches.
I made chicken stock this weekend for my white chicken chili. I usually use chicken bones and scraps for my stock, but I had some chicken thighs which had been frozen for a bit too long I needed to use up. When making stock, most of the flavor in the meat has been infused into the stock leaving bland stringy chicken, which works great for chicken salad because the dressing and filling helps cover the bland chicken taste. Its quick, easy and nummy.
- 2 c. cooked chicken, chopped
- 1 onion chopped
- 1/2 – 3/4 c. mayonnaise
- 1/8 c. spicy mustard
- 1/8 c. honey mustard
- 1/4 c. sun dried tomatoes
- 1/4 c. fresh basil chopped or 1 Tbs dried basil
- Salt and pepper to taste
- 1-2 Tbs lime juice
Mix all the ingredients together and bam! Chicken salad done. I like to mix mine in a food processor, but if you like yours super chunky, you can just whip it up in a bowl.
Slap that salad on a bun with Swiss cheese, side with some kettle chips. I like salt and vinegar.
The Reuben has to be one of the most popular sandwiches of all time. I love it too. But, I hate the way it has so many layers, always falling apart. I want my sandwiches to be like an awesome jumpsuit, an all in one kind of deal. That’s why I love the Reuben loaf. Its all enclosed in a loaf of bread. One stop eating is the way of the future!
makes two loaves
- 3 1/4 c flour
- 1 Tbs sugar
- 1 tsp salt
- 1 c. luke warm water
- 2 1/4 tsp yeast or 1 package
- 1 Tbs butter
- 2-3 Tbs olive oil
- 1/2 c. thousand island dressing or mayo, ketchup and chopped pickles
- 1/2 – 1 lb corned beef
- 1/2 – 1 lb Swiss cheese sliced
- 1 pint jar saur kraut
- 1 egg
- spices for topping
Make your bread dough: Mix the dry ingredients in a bowl and make a well in center. Pour water into the well and add yeast and olive oil. The luke warm water will help the yeast to react faster. Allow the yeast to sit in the water for 15 minutes until dissolved and puffy. Add butter and mix ingredients together using the dough hook on a stand mixer or just using a wooden spoon.
Knead bread dough: Kneed on a floured surface until well mixed and the dough feels smooth and soft (not chunky). Every time I make dough, it comes out a little differently. Sometimes it feels light and fluffy, in which case, I can move on to making the loaves. Sometimes it feels hard and very solid feeling, in which case, I’ll allow the dough to rise a bit before I roll the loaves out. You want the dough to be very pliable. If the dough can’t easily be stretched multiple inches without breaking, you should allow the dough to sit for a while in a warm area to rise before rolling out.
Assemble your loaves: Cut the dough ball in half. Roll out each dough ball into a rectangle ~9″ x 14″ to fit the base of a large baking sheet. Pour 1/4 c. of thousand island dressing down center of dough rectangle. Split your amount of saur kraut, Swiss cheese slices and corned beef slices into two sections for each loaf. Layer the saur kraut over the dressing along the center followed by the corned beef and topped with the slices of cheese.
Weave the loaves: Using a knife or kitchen sheers, cut slits along the long edge of the dough approx. 1″ apart up to the base of the stacked filling. Starting at one end, fold the cut edges over on top of the filling alternating each side, to create a woven top.
Allow loaves to rise: Preheat the oven to 200 degrees. When each loaf is assembled and woven, cover with a towel. Turn oven off, and place trays covered with a towel in warm oven and allow to rise for 30 minutes. By placing in a preheated oven, this will speed up the rising of the dough. When dough has risen, remove loaves from the oven and preheat to 400 degrees.
Bake loaves: Before putting in the oven, brush each loave with egg and drizzle top with your choice of seeds. Carraway, dill, cumin seed, or whatever you prefer. Bake at 400 degrees for 20-30 minutes or until loaves are golden brown.
Slice and Serve. Eat ‘em up.
I often make a double batch and then freeze two of the loaves for a quick night dinner.
When freezing, I only bake the loaves for about 10-15 minutes and then finish baking when I reheat them. Label the loaves so you know when the went in the freezer.
Friday nights I get home and don’t want to fuss with making dinner. However, Ira and I have learned the hard way too many times, a night out at the bar with no dinner makes for messy results in the morning. Somehow a sandwich doesn’t sound too exciting or filling for dinner, but if we change our way of thinking and go the panini direction, we have fast and fun dinner which gives us a sense of European delight.
Panini, you think, don’t you need a Panini Press? Of course you do, but you don’t have to have this fancy one.
For ours we just fried our boring ham on our cast iron grill. Using a small baking pan to press the panini evenly, we weighted them down with my heavy enamel cookware pots.
The results were a delicious continental dinner treat which proved the perfect base for our Friday night drinks. A potato pancake from our neighborhood Polish deli finished off our quick healthy fried dinner.
But do you see him in there? Mr. Sammy Face? He’s dangerous and he wants to eat your face. To bad for him, just the opposite is going to happen.