Greek Chicken Salad Sandwiches

I love chicken salad. It's so easy to make and the flavor combinations are endless. Last summer I made chicken salad at least once a week but this summer it just wasn't on my radar. Then I saw Josie post these Greek Chicken Salad Sandwiches and I was kicking myself for not making chicken salad more often.

Since SP isn't a fan of most Greek flavors this was all mine to enjoy. And enjoy it I did. Immensely. You can't go wrong in my book when you combine all those ingredients together and stuff them in a pita. I poached two chicken breasts, one for me for this recipe and one for SP (just mixed with salt, pepper and mayo), and when I added all the ingredients to my chopped chicken breast I had enough for 4 sandwiches (a pita cut in half and stuffed full of chicken salad). Keep that in mind when making this.

I absolutely loved the flavors in this chicken salad and can't wait to make it again.

Greek Chicken Salad
From Annie's Eats, as seen on Pink Parsley

1 1/2 cups chopped cooked chicken
1/2 cup chopped cucumber (that has been peeled and seeded)
3/4 cup chopped tomatoes, seeded and diced
1/3 cup finely chopped red onion
1/4 cup pitted and chopped Kalamata olives (optional)
1/2 cup crumbled feta cheese
1 1/2 cups tzatziki sauce (see below)
Kosher salt and black pepper
Pita, for serving

Combine all the ingredients through tzatziki and stir to combine. Taste and season with salt and pepper as needed. Serve with pita bread.

Because so many of the components have a lot of water, if you are eating this as leftovers, just pour off whatever liquid has accumulated at the top of the salad.

Tzatziki
Modified from I Was Born to Cook

1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped dill leaves
Salt and pepper to taste
1 small garlic clove, chopped
Squeeze of fresh lemon juice

Put all ingredients in a bowl and mix. Taste as you go along and adjust ingredients accordingly. Chill before serving.

Recipe Swap - Fried Green Tomato BLTs

As much as I enjoy the Blogger's Choice recipe swaps, they are definitely more difficult than the themed swaps. Having to actually pick a recipe is tough. For this installment of Blogger's Choice I was given Kim's blog, Feed Me Seymour. I love the name and had a tough time picking a recipe. I had it narrowed down to four choices and ultimately gave SP final say. It wasn't a shock when he chose Fried Green Tomato BLTs. The man loves a good BLT.


The sandwiches sounded delicious but I was concerned about my ability to find green tomatoes in the supermarket. I've never noticed them before and, as suspected, they didn't have any. I chose a firmer red tomato and hoped for the best.

These were absolutely delicious, if messy. The tomatoes held together pretty well during the frying process but didn't get crispy or golden brown like I hoped they would. I wonder if Panko would be a better choice, if not exactly authentic. The sweet basil mayo was positively addicting and I was sad that there wasn't more of it (the recipe below makes just enough for two sandwiches). I hope I can find green tomatoes at some point so I can make these properly.

As an aside, I wish I could take better pictures of sandwiches. I haven't been able to figure out how to get a good inside shot while still showing the whole sandwich.

Fried Green Tomato BLTs
As seen on Feed Me Seymour
Makes 2 sandwiches

Fried Green Tomatoes
1 large green tomato (or firm red tomato)
1 cup flour
1 cup breadcrumbs (or Panko)
1 teaspoon chili powder
2 eggs
salt and pepper to taste

Slice the tomato into thick slices.

Put the flour on one plate. Put your eggs, beaten, in a shallow bowl. Combine chili powder, salt and pepper and breadcrumbs on a third plate. One at a time, dip the tomato slices in the flour to coat. Tap off the excess flour. Put them next in the egg, coating them, then in the breadcrumb mix and fully coat.

Heat a sauce pan with about an inch of oil over medium high heat. Once the oil is hot, place the tomato slices in the pan. Cook them on one side until golden brown, about a minute. Gently flip them to the other side and cook until golden brown. Remove from the pan and place on a paper towel to drain. Season with salt and pepper to taste.

Sweet Basil Mayo
1 cup loosely packed fresh basil leaves
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

In a food processor, combine basil, mayo, lemon juice and mustard. Pulse a few times until combined. Add salt and pepper to taste.

Sandwiches
4 slices thick sandwich bread, toasted
4 fried green tomatoes
Lettuce
8 to 12 slices crispy bacon
Sweet basil mayo

Slather one slice of bread with sweet basil mayo. Be generous. Layer on two fried green tomatoes. Next, add 4 slices bacon. Top with lettuce and the other slice of bread.

Philly Cheesesteaks for Jey's Virtual Baby Shower

Another one of my dear friends, Jey from The Jey of Cooking, is expecting a baby girl in October, right around Baby Girl's birthday, actually. You might remember her as one of my guest posters for my sixth blogiversary. We met on my cooking board and someday we'll actually meet in person on one of our family trips to Chicago.

In the meantime, a group of us got together to celebrate Jey's impending arrival with a baby shower. But not just any baby shower, an All-Star Virtual Baby Shower. The World Series is scheduled around the time Jey is due (October 17th) and since she and her family are such avid Cubs fan, a baseball theme was the perfect idea for her. Everyone was asked to make some sort of ballpark favorite like a jazzed up hot dog, home-run hamburger, peanut-packed dessert or anything inspired by common ballpark fare.


Being from the Philly area and growing up eating lots of cheesesteaks they seemed like a natural choice for me. I toyed with the idea of doing a chicken cheesesteak to be a bit healthier but in the end I settled for a good old beefy cheesesteak. While I love a good cheesesteak with lots of caramelized onions, these days I'm partial to the cheesesteak hoagie, which adds mayo, oil and vinegar with lots of spices, lettuce, tomato and sliced raw onion (which I didn't use since I wanted the caramelized onions in the beef) to the beef and cheese. I decided to tackle the cheesesteak hoagie for Jey's shower and I'm happy to report that they were sensational. A real home run.


I started with Katie's recipe for Cheesesteaks and then modified it, swapping the green pepper for caramelized onion and adding the necessary ingredients to make it into a hoagie. Aside from the steak being in larger pieces than we're used to (most cheesesteak meat around here in more thinly shredded, something I'm trying to figure out how to replicate at home) these were spot on. Absolutely delicious, just like the cheesesteak hoagie from my favorite local spot (shhh...I may or may not admit to getting a cheesesteak hoagie and fries for dinner every Friday before hitting the grocery store. At least I always bring half the sandwich home for lunch, right?)


If you're looking for a true taste of Philly, try this recipe. I can't wait to make these again the next time we have a craving.

Be sure to stop over to Jey's blog to wish her well, and check out Joelen's blog for a roundup of all the delicious dishes prepared for the virtual shower.

Cheesesteaks
Inspired by So Tasty So Yummy

4 hoagie rolls
1 pound NY Strip steak
1 tablespoon butter
1 large onion, thinly sliced
12 slices provolone or American cheese

Slice the hoagie rolls in half. Wrap in foil and warm through in a 350-degree oven.

Place the steak in the freezer for 15 minutes. Remove the steak and slice into 1/4” strips.

In a sauté pan, heat the butter over medium high heat. Add the onions and sauté until tender. This should take about 30 minutes. Either cover the pan to trap some moisture or add a splash of water as needed to keep the onions cooking evenly. Once the onions are done to your liking, push them to one side. Add the steak slices and sauté for 3 to 5 minutes more. Salt and pepper to taste, then toss with the onions.

Place 3 slices of cheese in the center of each hoagie roll, overlapping slightly. Divide the steak into four equal portions and place on the rolls. The heat from the steak will melt the cheese.

To turn into a cheesesteak hoagie: Slice 1 Romaine heart into thin strips. Slice 1 tomato in half, then into slices. Mix 1/4 cup mayo with some red wine vinegar and a dash of dried Italian seasoning, to taste. Before adding the cheese to the bread, spread some of the mayo mixture on the bread. Add the cheese and meat as stated above. Stuff the lettuce and tomato into the sandwich on either side of the meat.

The Best Tuna Salad

I recently met a former coworker for lunch at a nearby park. We prefer picnic lunches at the park to going out because it not only saves money, we get to spend some much-needed time outside breathing in the fresh air. I wanted something easy to bring to lunch and remembered Melissa posting about The Best Tuna Salad awhile back.


I cut the recipe down to one can since I only needed enough for one sandwich. I really, really enjoyed this version of tuna salad, which isn't all that different from how I usually make it. I saved a little bit of the tuna to make a tuna melt for Baby Girl's dinner. She also enjoyed it, although by the end of the sandwich she was picking the cheese and tuna off the bread. The kid is a carbaholic so that says something. Tuna melts were apparently all I would eat at her age so I was happy to see she enjoyed it as much as I used to.

The Best Tuna Salad
From Cook's Country Magazine, as seen on I Was Born to Cook

1 can solid white tuna packed in water
1/2 tablespoon extra virgin olive oil
2 tablespoons minced onion
1/2 teaspoon lemon juice
Pinch of sugar
Salt and pepper
1/4 cup mayonnaise
1 celery stalk, finely chopped

Drain tuna and pat dry with a paper towel. Place oil and onion in a microwave-safe bowl and microwave for about 2 minutes, until onion begins to soften. Mix with tuna, lemon juice, sugar, and salt and pepper to taste. Let marinate for 10 minutes. Stir in mayo and celery and chill before serving.

Curry Chicken Salad with Cranberries and Pine Nuts and a GIVEAWAY!!

The giveaway is now closed. Congratulations to JKT!

Happy Blogiversary to A Taste of Home Cooking! Hard to believe it's been 6 years since I first entered the world of food blogging. Where does the time go? It feels like only yesterday I was artfully arranging my Cobb salad, snapping a few pictures and trying to come up with a catchy blog title.


I've got a few fun things planned to celebrate the milestone, the first being a GIVEAWAY! It's been awhile since I've done one and what better excuse than an anniversary.

I received a copy of The Busy Mom's Cookbook: 100 Delicious, Quick and Easy Recipes by Antonia Lofaso. I couldn't wait to look through it. I've already got my eye on a few of the recipes and had a very hard time picking something to make. In the end my love of chicken salad, especially curry chicken salad, won out.

I usually make my curry chicken salad with grapes and walnuts, so subbing dried cranberries and pine nuts sounded interesting. I had to add a minced stalk of celery for crunch but otherwise I made the recipe as printed. And it was delicious! I think I still prefer the grapes to dried cranberries solely because of the moisture the grapes add to the chicken salad, but I'd totally use both next time. The pine nuts were a great sub. I love pine nuts and any excuse to use them, although they can be a pricey ingredient.



The Giveaway
One lucky U.S. reader have a chance to win The Busy Mom's Cookbook: 100 Delicious, Quick and Easy Recipes. Here’s how you can enter:

1. Leave a comment on this post telling me your favorite home-cooked meal for 1 entry.

2. Like A Taste of Home Cooking on Facebook for 1 entry. Leave a separate comment letting me know you did so.

3. Follow A Taste of Home Cooking on Twitter for 1 entry. Leave a separate comment letting me know you did so.

RULES: Maximum of three (3) entries per person. This giveaway opens Saturday, August 4 at 7:00am EST and will close Thursday, August 9 at 11:59 p.m. EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and contacted via email. If the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!

Curry Chicken Salad with Cranberries and Pine Nuts
From Antonia Lofaso

4 tablespoons raw pine nuts
2 cups (1 lb) chopped cooked chicken
1/3 cup mayo
8 teaspoons chopped fresh cilantro
4 teaspoons chopped red onion
2 teaspoons curry powder
1/4 cup dried cranberries
Salt and Pepper to taste
8 cups mesclun greens (if serving as a salad)
8 slices hearty white bread, toasted (if serving as a sandwich)
1 lime, halved

Heat a saute pan on low. Add the pine nuts to the pan and let them toast, stirring occassionally, for 5 to 6 minutes, until golden brown.

In a large bowl, mix the chicken, mayo, cilantro, red onion, curry powder, cranberries and toasted pine nuts. Season the mixture with salt and pepper. Spoon the chicken salad over the mesclun greens (or place on toasted bread with a handful of salad greens). Squeeze the lime over the salad before serving.

Disclosure: This giveaway is provided by Penguin Books, but my opinions are completely my own. I received a free copy of the cookbook.

Black Bean Burgers with Avocado Basil Cream

I had two more Black Bean Burgers in the freezer and wanted an easy, no-fuss dinner for the end of the week. I had seen this Avocado Basil Cream on How Sweet It Is so I thought I'd give it a whirl.


Please forgive the photos. I thought I'd try my hand at those staging shots so many bloggers do with the ingredients and the finished product. I even edited both of these photos in PicMonkey, although I doubt you can tell. My photography is a work in progress, that's for sure.

Anyway, on to the cream. It was delicious but I did modify it a bit. I've been burned before by avocado creams that have way too much sour cream, so much that you can't taste the avocado anymore. I was worried that this recipe had too much and since I was only using half an avocado to begin with I decreased the sour cream substantially. I also added lemon juice because I felt it needed a little something to brighten and lighten it up. It was delicious paired with the black bean burgers.

A funny story - Baby Girl insists on helping me in the kitchen these days (not that I'm complaining, I love it) and I also want her to taste and smell the ingredients. I offered her avocado, which she declined, but as soon as I opened the sour cream she asked for a taste. I ended up spoon feeding her at least 1 tablespoon of sour cream before I cut her off. First lemons and now sour cream? The kid is weird.

Avocado Basil Cream
Modified from How Sweet It Is

1 tablespoon sour cream
1 avocado, chopped
10 medium basil leaves, chopped
1/4 teaspoon salt
Pinch of pepper
Lemon juice, to taste

Add sour cream, avocado, basil, a pinch of salt and pepper to a food processor, blending to combine. Once somewhat smooth, add lemon juice, blending a bit and then tasting. Keep tasting and seasoning until you're happy.

Roasted Tomato, Mozzarella and Arugula (or Spinach) Sandwich

The recent burger/sandwich swap had so many wonderful sandwich recipes I felt I needed to try ASAP, like this Roasted Tomato, Mozzarella and Arugula Sandwich. I knew it would be a perfect light dinner and even though it isn't technically a caprese sandwich, all the flavors were there with the addition of the peppery arugula. Except SP came home with baby spinach instead of arugula, so I had to make the substitution. I still want to try this with arugula but the spinach also worked well.

I absolutely loved this sandwich. I roasted the tomatoes during the day so all I had to do was reheat them and assemble the sandwiches. I thought the tomatoes still looked a little undercooked at 30 minutes, so I ended up cooking them for an hour. As you can probably tell from the photo, the tomatoes became almost like a tomato jam, falling apart completely after I smashed them with the potato masher, making this a messy but delicious sandwich. I removed the skin because I can't stand loose tomato skin, which was very easy to do after smashing the tomatoes.

This is a fantastic sandwich that we both loved. I'll definitely be making it again.

Roasted Tomato, Mozzarella and Arugula (or Spinach) Sandwich
As Seen on Kate’s Recipe Box

12 ounces plum tomatoes, halved
1 tablespoon olive oil, plus more for drizzling
1 teaspoon balsamic vinegar
Thyme sprigs, chopped
Salt and pepper
4 thick slices crusty bread
5 ounces fresh mozzarella, sliced
Basil leaves
1 cup arugula (or spinach)

Heat oven to 400F degrees. Lay tomatoes, cut side up, in a roasting pan and drizzle with 1 tablespoon olive oil, the balsamic vinegar and thyme. Season with salt and pepper and roast for 30-45 minutes. Allow the tomatoes to cool and then smash with a potato masher. If you don't like tomato skins, remove the skin after smashing.

To assemble the sandwiches, toast the bread until golden. Smash the tomatoes with a potato masher to flatten. Divide bread between two plates and top with the tomatoes. Scatter on mozzarella, basil leaves and arugula. Drizzle with olive oil and serve.

Cuban Burger

If I had to pick a favorite sandwich it would be these Cuban Sandwiches. I love all the complex flavors working together. It's a recipe I've made over and over again for years and never get tired of it. When Ashley submitted these Cuban Burgers for the burger/sandwich recipe swap I knew I had to try them. A burger form of my favorite sandwich? Yes, please!

I left out the lime zest and juice because I don't equate that flavor when I think of Cuban sandwiches. Since I add banana peppers to my Cuban sandwiches I decided to mince some and add them to the meat. They imparted great flavor and were easier to eat that way. SP said the pork was less flavorful than he would have liked, so I modified the recipe below to include sage and rosemary, two herbs that are featured in the roast pork recipe that the Cuban sandwiches are derived from.

These are a delicious burger and a fun change from the traditional sandwich.

Cuban Burger
Modified from Cheese Curd in Paradise

1 1/2 lbs ground pork
2 tablespoons minced banana peppers
1 teaspoon cumin
1 garlic clove, minced
1 teaspoon fresh oregano, chopped (or dried)
1 teaspoon fresh sage, minced
1 teaspoons fresh rosemary, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 slices smoked ham
4 slices Swiss cheese (or provolone)
4 teaspoons mayo
4 teaspoons yellow mustard
Pickles
4 hamburger buns

Mix the banana peppers, cumin, garlic, oregano, sage, rosemary, salt and pepper into the pork. Form the pork into 4 patties about 3/4 of an inch thick. Press your thumb into the center of the patty to form an indentation (this will prevent the burger from turning into a circle as the meat contracts during cooking). Broil or grill the burgers until cooked, about 5-6 minutes per side. Top with ham and Swiss and place under broiler until cheese is melted (about 1-2 minutes). Place burgers on buns and top with mayo, mustard, and pickles.

BLT Wraps

One of SP's favorite sandwiches in a BLT. As much as I love a traditional BLT on white bread, it can be a messy sandwich to eat. Enter the BLT Wrap. All the flavors of a BLT but wrapped snugly in a tortilla.


I ended up making these for dinner on Friday so I cut the recipe in half since we wouldn't need leftovers. These were incredibly easy to make, although I did have a minor mishap with the bacon. The original recipe calls for cooking the bacon in the microwave but my bacon wasn't cooking properly so I finished it in the toaster oven. I recommend cooking the bacon in either the toaster oven or regular oven for more even cooking.

BLT Wraps
Slightly Modified from Cook's Country, August/September 2012

12 ounces thick-cut bacon
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 romaine lettuce hearts (12 ounces), leaves trimmed to 8 inches long
1 pint cherry tomatoes, halved
4 (10-inch) flour tortillas

Cook bacon until crispy.* Allow to cook slightly then chop into bite-size pieces.

Whisk mayonnaise and mustard together in large bowl until combined. Add lettuce and tomatoes and toss to coat evenly with dressing. Lay ­tortillas on counter and divide lettuce, tomatoes, and bacon among tortillas. Roll tightly and serve.

*I like to use the toaster oven but for this amount of bacon I recommend using the oven. Preheat to 350 degrees and line a baking sheet with tin foil for easy clean-up. Place a cooling rack on the baking sheet and lay the bacon on the rack. Cook until desired crispiness, checking often to make sure the bacon isn't burning.

Artichoke and Salami Sandwiches

Working from home has some challenges I never expected, like the temptation to go out for lunch. When I worked in an office I rarely bought lunch. At my last job there simply wasn't anywhere to go except a dirty deli next door that always seemed to make me sick when I ate there. But even if there had been options I preferred to save my money. Now that I'm home, with a fully stocked pantry and refrigerator at my disposal, the urge to go out is powerful. I usually feel the pull on Fridays when I know the local farmers market is open and my favorite falafel stand is calling my name.


Last Friday I found myself starving at 11:30am without any leftovers for lunch. That's usually when I grab my keys and head out the door, but that day I decided to get creative. I knew we had leftover salami and artichokes from the antipasti pasta salad. A quick Google search lead me to this Artichoke and Salami Sandwich. I was sold when I saw the artichoke and basil spread and, as luck would have it, I had every ingredient listed in my pantry, on my patio or in my fridge.

I can't say enough good things about this sandwich. In fact, I might need to keep salami and provolone on hand so I can make it whenever I have a craving. The artichoke spread is addictive for anyone who, like me, has an artichoke obsession. I left out the red pepper flakes because I didn't want the heat but I'm sure it would go well with the tang from the lemon and the earthiness of the basil. Slathered on toasted bread, it becomes a great glue for the cheese, meat and spinach.

This is a simple sandwich that feels like something you'd order in a gourmet sandwich shop. A perfect, light lunch.

Artichoke and Salami Sandwiches
As seen on Serious Eats
Serves 4

For the Artichoke-Basil Spread
One 14-ounce can artichoke hearts, drained and rinsed
1/4 cup fresh basil leaves, chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes (optional)
Salt and pepper

For the Sandwiches
8 thick slices country bread
4 ounces fontina or provolone cheese, thinly sliced
1/2 bunch spinach, stems trimmed
4 ounces hard salami, thinly sliced

For the artichoke-basil spread: Add the artichoke hearts, basil, mayonnaise, lemon juice, and red pepper flakes to a food processor. Pulse until smooth. Season to taste with salt and pepper.

For the sandwiches: Top each slice of bread with some of the artichoke-basil spread. On half of the slices, add a quarter of the cheese, spinach, and salami. Top each with a remaining slice of bread, spread side down. Serve.

Recipe Swap Roundup - Burgers/ Sandwiches Part 2

Happy 4th of July! I hope everyone is having a safe, happy and delicious holiday. As we celebrate our nation's independence, many of us will be grilling burgers with friends and family. Who doesn't love a good burger or sandwich? I don't know many people. I also love sandwiches, especially when they're simple to put together. They can make an excellent weekday meal and the options are endless.

Kate made a Roasted Tomato, Mozzarella and Arugula Sandwich, which packed a ton of flavor for minimal effort:


Nicole has a new favorite burger, these Chicken Marsala Burgers:


Jenna thought her Bombay Sloppy Joes were a great introduction to Indian flavors:


Heather loved the crispy, light flavors in her Graceland Eggplant Sandwiches


Cara, a newcomer to the swaps, loves burgers but rarely makes them at home. These Cream Cheese and Poblano Stuffed Turkey Burgers were moist and flavorful:


Melissa loves burgers but her husband isn't a fan so she made her Teriyaki Turkey Burgers for lunch:


Christine's Pulled Hawaiian Chicken Sandwiches exceeded her expectations:


Nichole wasn't sold on her Mar-a-Lago Turkey Burgers, but was happy she tried them:


Lishie enjoyed her Grilled Honey Orange Chicken Sandwiches made with oranges instead of the original tangerines:


Dawn received a simple grilled burger recipe for the swap so she turned it into Sliders and learned that less is definitely more when it comes to burgers:


Coleen was excited to try her Island Burgers with Pineapple-Lime Salsa, which she absolutely loved:


Katie's Pork Sandwiches were so flavorful they didn't even need the slaw in the original recipe:


Jen, another swap newcomer, loves Greek flavors so her Greek Turkey Burgers were a huge hit:


Swap newcomer Stefanie loved her Cuban Burgers:


Jaida's Spicy Pepper Jack Burgers were right up her alley:


Nicole really enjoyed the complex flavors of her Southwest Turkey Meatball Subs with Creamy Cilantro Sauce:


My Balsamic Caprese Panini was messy but so delicious:


Jey's Horseradish Havarti Burgers were a great summer treat:


Kristina ended up making the chicken for her Buffalo Chicken Wraps in the crockpot to save time:


Ashley modified her recipe into Grilled Shrimp Po'Boys, a great twist to the traditional fried shrimp:


Jenni's Prosciutto TBM Sandwich was simple but delicious:


Ammie had some minor mishaps with her Crockpot Pulled Pork, but it all came out delicious in the end:

Recipe Swap - Balsamic Caprese Panini

Oh caprese, how I love you. I kinda have a thing for all things caprese, in case you haven't noticed.


So I was, of course, thrilled when I received my recipe for the Burger/Sandwich Swap. Not only was it one of my good friend Jaida's recipes, it was something I've had my eye on every since she posted it. The Balsamic Caprese Panini combines my love of caprese ingredients with the tang of balsamic vinegar and the crunch of crispy bread. I couldn't wait to make it.


Like Jaida, I had some trouble with this sandwich. I used a nice, crusty roll to combat the wetness of the tomatoes and fresh mozzarella, but I had forgotten to take the roll out of the freezer before I started cooking so that was problem #1. Problem #2 arose when I got careless. I was patting myself on the back, proud of how well my sandwich was cooking in a skillet with a brick to weigh it down. Then, since everything was going so well, I walked across the kitchen to clean up a bit and the next thing I knew the brick was sliding, taking the top half of the sandwich with it. I managed to salvage the sandwich, and it was positively delicious, but not exactly photogenic. No matter. I had plenty of fresh mozzarella, tomato and basil and I planned to try again for lunch another day.


The photos are attempt #2 and as you can see it was still a mess. Ingredients sliding every which way. This is a messy sandwich, folks. The juicy tomatoes and moisture in fresh mozzarella conspire against you. I tried adding more cheese so I could have three layers to sort of glue everything together, but that didn't work. You could maybe shred the fresh mozzarella instead of slicing it or just make it and deal with the mess.

I made only one modification and that was to swap the oil for a little mayo. I used about 1 tablespoon for my sandwich and mixed it with the balsamic to create a balsamic mayo. Holy yum, folks. Thankfully I had a little leftover to dip my sandwich in. I'm trying to think of other ways to use balsamic mayo, perhaps on a sandwich with some arugula and proscuitto?

Big thanks to Jaida for an awesome sandwich recipe!

Balsamic Caprese Panini
Slightly Modified from Sweet Beginnings
Makes 1 sandwich

4 slices of tomato (I used beefsteak tomatoes)
Salt and pepper, to taste
A splash of balsamic vinegar
1 tablespoon mayo
3 oz fresh mozzarella, sliced
9 basil leaves, stems removed
2 slices crusty bread
Cooking spray

Sprinkle the tomato slices with salt and pepper. In a small bowl combine the mayo and balsamic vinegar. Stir to combine. Spread half the mayo on each slice of bread (if you have leftover, you can dip the sandwich into it later). Place alternating layers of tomato and mozzarella slices on the bottom bun (2 layers of each). Place the basil leaves on top and top with the other bread slice.

Heat a skillet or panini press over medium-low heat. Spray the pan with cooking spray and place the sandwich in gently. Spray the exposed slice of bread with more cooking spray, then top with a sheet of tin foil. Weigh down the sandwich with a heavy skillet, a brick covered with tin foil (what I used) or a plate with some cans stacked on top. Cook 5 minutes, watching the sandwich carefully as the contents will shift as they cook. Flip over and repeat on the second side.

Cut in half and serve.

Hawaiian Chicken Sandwiches

I love the combination of chicken and pineapple. I first had it in this summer staple, Pineapple Chicken Salad, and then these delicious Grilled Chicken and Pineapple Quesadillas. These Hawaiian Chicken Sandwiches received rave reviews on my cooking board, so I knew I had to make them.

All I can say is wow. No wonder these were a favorite in Katie's house growing up. They couldn't be simpler yet the flavor is outstanding. Marinating the chicken overnight imparts such great flavor, so don't skip that step. Unfortunately we were out of charcoal so I had to cook these inside on the stovetop. I think the smokiness from the grill would only enhance the flavor. These are definitely a winner. I even strong-armed SP into sharing a second sandwich with me. I couldn't stop thinking about them and almost cried when SP inadvertently took the only leftover sandwich to work the next day. I guess I'll just have to make them again next week.

The only change I made was to add a smear of mayo to the top and bottom buns. I loved the way the marinade on the chicken and the juice from the pineapple mixed with the mayo. I also doubled the recipe so we'd have leftovers for lunch (although obviously not enough leftovers). If you like chicken and pineapple you NEED to make this. Thanks for an amazing recipe, Katie!

Hawaiian Chicken Sandwiches
As Seen on So Tasty, So Yummy

2 large boneless skinless breast of chicken
1 large can pineapple rings (8 rings)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons Dijon mustard
4 slices provolone cheese
4 hamburger buns or kaiser rolls
A smear of mayo

Pound out the chicken breasts and slice each into two pieces. Combine the juice from the pineapple can, soy sauce, brown sugar and mustard. Marinate the chicken overnight in the the juice mixture.

Prepare your grill. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese with 3 minutes left. While the chicken is grilling, add the pineapple rings halfway through, turning once. Smear some mayo on the buns, then top with a piece of chicken and two pineapple rings each.

Goat Cheese and Strawberry Grilled Cheese

I'll admit, I wouldn't have thought to pair strawberries and goat cheese. I think of strawberries as a sweet ingredient and goat cheese as a savory. I'd seen this recipe for Goat Cheese and Strawberry Grilled Cheese floating around some of my favorite blogs about a year ago, but couldn't imagine how it would come together. Then Branny posted this recipe for Strawberry Bacon Pizza with Goat Cheese, which came through my Google Reader and Facebook page bright and early Monday morning, and it got me thinking about the grilled cheese again. See, Baby Girl loves strawberries and once they're in season I buy them weekly to send with her to daycare. SP had bought a log of goat cheese to make a beet salad for Mother's Day and picked me up a basil plant for my herb garden as well, so I had everything I needed to make this sandwich for lunch.


Ah, the benefit of working from home. I made this for lunch on Monday and holy cannoli was this an excellent sandwich. SP happened to be working from home as well and as soon as I told him what I was making he grabbed the leftover steak from Mother's Day. He did admit the sandwich smelled great while it was cooking, but this is definitely going to be a sandwich I make for weekday lunches throughout the summer instead of for dinner.

I modified Josie's recipe to leave out the pepper jelly since I didn't have any on hand (plus it's spicy and we all know how I feel about spice these days). I loved the combination of the tangy goat cheese, the sweet strawberries and the freshness of the basil. I hope Baby Girl doesn't mind me stealing a few of her strawberries to make this sandwich again (and again, and again and again).

Goat Cheese and Strawberry Grilled Cheese
Modified from Pink Parsley
Makes 2 sandwiches

2 oz. goat cheese, softened
Butter
4 slices bread
1/2 cup sliced fresh strawberries
4 large basil leaves, sliced thin
Salt and pepper to taste

Heat a large skillet or griddle over medium heat.

Spread one side of each slice of bread lightly with butter. Flip the bread over and top with half the goat cheese. Lay the strawberry slices in a single layer, sprinke with basil, salt, and pepper, then spread goat cheese on the remaining slices of bread. Top the strawberry side with the reamining bread.

Cook sandwiches 2-3 minutes per side, or until golden-brown. Cut in half and serve warm.

Greek Chicken Burgers with Tzatziki

A friend of mine recently recommended this Weight Watchers recipe for Greek Chicken Burgers with Tzatziki. I've renamed it because I left out the jalapeno (which makes it spicy) and used chicken instead of turkey.


I also subbed parsley for the cilantro because I've found that when I buy cilantro most of it goes to waste because I can't use it in other recipes the way I can with parsley. Use whichever herb you prefer. I ground my own chicken (directions below) since I usually have frozen chicken in the freezer and it takes almost no effort to make my own ground chicken at home. I also swapped the tzatziki recipe for the one I use for the Chicken Gyros.


Since the burgers are rather wet and sticky once they're formed, I wrapped each individually in wax paper and froze them for a few hours so they'd be easier to handle. You don't want them frozen solid, so make sure to only freeze them for 3 hours max and take them out at least an hour before you're going to cook them so they have a chance to thaw slightly.

I served the burgers in pocketless pita with sliced cucumber, tomato and red onion. Delicious!

Greek Chicken Burgers with Tzatziki
Modified from Weight Watchers

1 pound ground turkey breast or ground chicken*
1 zucchini, coarsely shredded on the large holes of a box grater
2 tablespoons onion, finely grated
2 tablespoons cilantro or parsley, finely chopped
1/2 tablespoon dried oregano
Salt and pepper, to taste
2 teaspoons olive oil
1/2 cucumber
12 ounces plain Greek yogurt
2 cloves garlic, grated
1 teaspoon white wine vinegar
Splash of olive oil
Salt and pepper, to taste
Squirt of fresh lemon juice
Pita, for serving
Sliced tomato, for serving
Sliced cucumber, for serving
Sliced red onion, for serving

Combine the turkey, zucchini, onion, cilantro/parsley, oregano, salt and pepper in a bowl until well mixed. Shape into 4 patties. Wrap each patty individually in waxed paper and put in the freezer for up to 3 hours. Allow to thaw slightly before cooking.

Heat 1 teaspoon of the oil in a large nonstick skillet (or cast iron) over medium-high heat. Add the burgers and cook until golden and cooked through, about 12 minutes, turning the burgers halfway through and adding the remaining 1 teaspoon oil to the pan after turning them.

To make the tzatziki sauce, peel and seed the cucumber. Shred the cucumber and then squeeze in a towel to get rid of as much excess moisture as possible. Mix together the yogurt, shredded cucumber, garlic, vinegar and lemon juice. Salt to taste. Refrigerate overnight, if possible, or at least 30 minutes for the flavors to meld.

Serve the chicken burgers in pita with sliced tomato, cucumber and red onion, with a dollop of tzatziki.

* To make your own ground chicken, chop partially frozen chicken breasts into small pieces and put in a food processor fitted with a metal blade. Pulse until coarsely chopped.

Buffalo Chicken Wraps

Oh buffalo chicken, how I love you. Let's see, I've made traditional wings, buffalo chicken chili, buffalo chicken tenders, buffalo chicken mac and cheese, buffalo chicken tacos, buffalo chicken quesadillas, buffalo chicken burgers, buffalo chicken sandwiches, and buffalo chicken pizza.

Wow, I've made a lot of variations on buffalo chicken, haven't I? Sheesh.

As much as I love buffalo chicken I'd never made it into a wrap before. Then a craving for buffalo chicken hit and since it was Friday we went out for dinner. I ordered a buffalo chicken wrap and it was a disgrace. The chicken was breaded, which meant it was mostly breading and very little chicken. It was also mostly filler. I vowed right then and there to find a great version to make at home. My friend Jaida recently turned me on to Bev Cooks and I remembered seeing her post a recipe for Buffalo Chicken Wraps.


I made a few modifications, mainly deleting the hardboiled eggs and bacon because I don't think they belong in a buffalo chicken wrap. Just a personal preference, so feel free to add them back in. I also left out the cayenne in the marinade because Frank's is spicy enough for me on its own and used blue cheese dressing in place of making my own with ranch and blue cheese crumbles. I watched a few YouTube videos about rolling wraps and finally perfected my technique. Go me!

These were absolutely delicious. I already knew we loved buffalo chicken but everything worked so well together. These wraps were simple to make, especially if you cook the chicken ahead of time and chop up all the other ingredients. I made another wrap for lunch the next day and it took all of 5 minutes to heat the tortilla and chicken and then wrap everything up.

If you love buffalo chicken you need to make these. Soon.


Buffalo Chicken Wraps
Modified from Bev Cooks

1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas

Combine the butter, black pepper, salt and 1/4 cup Frank’s in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover and marinate for however long you want to. An hour or more.

Heat an indoor grill over medium-high and coat with cooking spray. Add the chicken tenders and grill until cooked through with nice grill marks on both sides, about 8 minutes total. Remove from grill and roughly chop.

Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners (I suggest searching YouTube for a video as seeing someone do it is the best way to learn).

Cuban Sandwiches for Krystal's Virtual Baby Shower

When Joelen asked me if I wanted to be part of a virtual baby shower for Krystal over at Mrs. Regueiro's Plate, of course my answer was yes. Krystal and her husband, Eric, are expecting a baby (nicknamed Cookie) in early May. Krystal is a member of the cooking board I frequent and has participated in some of the recipe swaps I organize. When I found out she was pregnant I was thrilled for them. Just from conversations Krystal and I have had online I know she's going to be a great mom. They are Team Green, which means they don't know if it's a boy or a girl, but I think it's a girl. I can't wait to find out!



Instead of the usual baby shower fare, Joelen asked us to pay homage to Krystal's Filipino background and Eric's Cuban background by making either a Filipino or Cuban inspired dish. It didn't have to be authentic, just inspired from either of these cuisines. Since I started a new job recently I didn't have too much time to find something new to make, so I decided to revisit an old favorite - the Cuban sandwich. I've made these Cuban sandwiches before many times, although I still haven't tried roasting my own pork, which I imagine would make these sandwiches incredible. Still, my supermarket's roast pork is amazing and these sandwiches are utterly delicious.


If this was for an in-person baby shower (which usually involves finger food) I'd buy small dinner or slider rolls for the sandwiches, making them more bite-size.

Be sure to stop over to Krystal's blog to wish her well, and check out Joelen's blog for a roundup of all the delicious dishes prepared for the virtual shower.

Cuban Sandwiches
Modified from Cook's Country

4 potato sandwich rolls
4 tablespoons mayonnaise
1 teaspoon yellow mustard
2 cloves garlic (small cloves), grated or minced
1/3 cup dill or hamburger pickle rounds
1/3 cup jarred banana pepper rings
1/4 pound thinly sliced baked ham, preferably Virginia or Black Forest
1/2 pound cold roast pork, sliced thin
8 slices thinly sliced Swiss cheese
3 tablespoons unsalted butter, melted

Split rolls in half. Combine mayo, mustard and garlic in a small bowl (can be done ahead of time, which allows the flavors to marry. Keep refrigerated). Spread rolls with mayonnaise mixture, then layer pickles, peppers, ham, roast pork, and cheese onto bottom half, finishing with cheese on top. Set tops of rolls in place and press down to flatten sandwiches.

Heat large nonstick skillet over medium-low heat for 4 minutes. Meanwhile, heat large pot or Dutch oven over medium-low heat for 4 minutes. Brush tops of sandwiches with melted butter and place in skillet buttered side down. Brush bottoms of rolls with remaining butter and use preheated pot to compress sandwiches for 15 to 20 seconds. Cook (keeping pot on sandwiches but not pressing down) until first side is golden brown, 3 to 5 minutes. Remove pot, flip sandwiches over, replace pot on top of sandwiches, and cook until golden brown, 3 to 4 minutes. Cut in half and serve immediately.