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Category: Sandwiches & Lunch Dishes

Chicken Salad Sliders

Chicken Salad Sliders

Chicken Salad Sliders

 

1 whole roasted chicken, meat removed

3 T. (18 g) lemon juice

1/2 cup (115 g) mayonnaise

1/4 tsp. salt

1/2 tsp. black pepper

1 tsp. ground cumin

1/2 cup (60 g) finely chopped celery

(optional diced onions)

12 Hawaiian sweet rolls

 

Put the cooked chicken in a food processor and pulse a few times to roughly chop. Stir, then continue pulsing for another 15 to 30 seconds, until the chicken is finely chopped. (Note: If you turn on the food processor and let it go, your chicken will become a paste instead of finely chopped. So be sure to pulse the chicken for best results.) In a large bowl, combine the lemon juice, mayonnaise, salt, pepper, and cumin, and blend until thoroughly combined. Add the chicken to the mayo mixture, and fold with a spatula. Next, fold in the celery. Slice the rolls in half horizontally. Top each roll bottom half with a few T. of the chicken salad. Close with the top of the roll.

BLT Towers

BLT Towers

BLT Towers

 

Bread slices, cut in rounds (better if cut the same size as the tomatoes)

3 T. butter, melted

2 packages fresh Mozzarella cheese, cut in ½-inch slices

10 small tomatoes, ends cut off, sliced in ½-inch slices

1 large bunch bib lettuce, cut in rounds

6 slices maple-glazed bacon, fried crispy

 

Preheat oven to 350 degrees. Using a circular cookie cutter, press into bread slices and create crustless bread rounds. Brush the rounds with butter, and toast in oven for about 8 minutes or until crispy. Add Mozzarella to the bread round, then layer with tomato, lettuce, and bacon, making a tower. Repeat until all ingredients are used. Secure the towers with a toothpick if desired, and place on platter. Easy and colorful!

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

Healthy Chicken Salad Pinwheels

 

3 C. (420 g) coarsely cubed cooked chicken

1/2 C. (110 g) mayonnaise of choice

1 to 2 green onions, coarsely chopped

1/2 C. (60 g) pecans

1/2 C. (50 g) purple grapes

1/2 tsp. sea salt, or as needed

Black pepper, as needed

4 gluten-free tortilla wraps of choice (such as Food for Life brand brown rice tortillas or Sami’s Bakery Millet and Flax Lavash)

 

In a food processor or blender, combine the chicken, mayonnaise, green onions, pecans, grapes, sea salt, and black pepper. Pulse 5 to 7 times to combine the ingredients. You don’t want big chunks; the mixture needs to be spreadable. You can process the ingredients until they are completely smooth, or you can leave a chunkier texture for visual appeal. Spread a thin layer of the chicken salad on a tortilla wrap and, starting at one end, tightly roll the tortilla wrap all the way up. (If your tortilla wrap does not roll well without cracking, moisten it slightly and heat it up a bit in a warm skillet or in the microwave for 10 seconds to soften it.) Set the wrapped tortilla on a plate and continue this process with the rest of the chicken salad and tortilla wraps. Tightly cover the plate of chicken wraps with plastic wrap (or put the wraps in an airtight container), and transfer the plate to the refrigerator to chill and firm up for at least 30 minutes. You can do this the night before or 1 to 2 days in advance. After the wraps have chilled, use a serrated knife to cut the wraps into 1- to 2-inch (2.5- to 5-cm)-long pinwheels.

Compressed Italian Sandwich

Compressed Italian Sandwich

Compressed Italian Sandwich

 

1 Ciabatta loaf

3 T. Pesto Sauce

1/4 pound Turkey, sliced thin

1/4 pound Ham, sliced thin

1/4 pound Pepperoni, sliced thin

1/4 pound Provolone, Swiss or Havarti

1/2 C. Pepperoncini, Deli-sliced

3 Roasted red peppers, (or One 8-oz. Jar)

1 C. Fresh basil leaves

 

Slice the Ciabatta in half lengthwise. If your Ciabatta is thick, remove some of the bread from the center. Layer sliced deli meats and cheese followed by the pepperoncini and roasted peppers. Top with the basil leaves. Cover with top layer of Ciabatta. Place the entire loaf on a small cutting board and wrap with plastic wrap around the loaf and cutting board. Place two foil wrapped bricks or a cast iron pan on top of the wrapped loaf. This will weight down the sandwich and compress the ingredients together. Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut away the plastic wrap and cut into individual sandwiches. (If the sandwich is going to be wrapped up longer than 24 hours, I add the basil right before I slice it, as it has a tendency to wilt.)