Adapted from Diane Morrisey. Chipotle aioli can be stored in refrigerator for quite some time. Great on burgers, turkey sandwiches, and fish tacos.
Ingredients:
Tuna Salad:
1 can of Albacore tuna, drained, rinsed and smashed with a fork
1/2 ripe avocado, diced, optional
1-2 TBSP Kewpie mayonnaise or mayo of choice
2 TBSP diced red onion
2 TBSP diced celery
2 TBSP fresh dill, chopped
1 1/2 tsp. chili crisp
Juice of 1/2 lemon
Salt and pepper, to taste
Bread
Prepared pesto
Sliced tomatoes
Sliced avocado
Chipotle aioli, below
Chipotle Aioli (optional halved):
3/4 c. (heaping 1/3 c.) mayonnaise
1/4 c. (2 TBSP) sour cream
1 (1/2) chipotle pepper in adobo
2 TBSP (1 TBSP) chipotle adobo sauce
Zest and juice of 1 (1/2) lime
1 TBSP (1 1/2 tsp.) honey
Pinch of salt
1/2 (1/4 tsp.) tsp. pepper
1/2 (1/4 tsp.) tsp. smoked paprika
1/2 (1/4 tsp.) tsp. chili powder
Directions:
Aioli: Put all ingredients in a small blender and blend until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
Tuna salad: Combine tuna through salt and pepper in a bowl and mix to combine. Taste and adjust seasoning.
Tunacado assembly: Toast bread, on both slices of the bread spread a layer of pesto, add tuna salad to one slice of bread and top with tomatoes, avocados, and chipotle aioli.
Caesar salad: 2 c. roughly chopped romaine, Caesar dressing, and freshly ground black pepper
Assembly: burger bun, burger, salad, and shaved parmesan
Directions:
Burgers: In a bowl, combine all of the ingredients for the chicken patties (except for the avocado oil) until well combined. Shape into 4-equal sized patties.
Heat 2 to 3 TBSP of avocado oil in a large nonstick skillet over medium heat. When hot, add the patties and cook until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer to a paper towel lined plate. Set aside.
Salad: In a medium bowl, toss the romaine lettuce with 1 to 2 TBSP of Caesar dressing and pepper, until it is well coated.
Assembly: To build the burgers, place the burger patty on a bun and top with Caesar salad and shaved parmesan cheese.
Shredded mozzarella, gouda, or gruyere cheese, optional
4 croissants
Directions:
Preheat the oven to 350 °F.
Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.
Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)
Directions:
Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.
Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.
Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165F.
Toast Buns: Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.
Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.
1 Sub roll, cut in half or Focaccia from Trader Joes
Pepperoncini, sliced, to taste
Cheese (any), sliced
Turkey, thinly sliced
Iceberg lettuce, thinly sliced
Red onion, thinly sliced
Tomato, thinly sliced
Directions:
Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
Sandwich: Slice sub roll or focaccia in half (optional: toast bread/focaccia in a preheated 400F degree oven for 5-8 minutes). Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.
Tortas: Bolillos, mayo, chicken, chipotle mayo, guacamole, and roasted Anaheim chiles with cheese, chicken, chipotle mayo, and guacamole
Chipotle mayo: Blend 1/2 c. mayo, 1/2 c. sour cream, 1 garlic clove, 2 +/- chipotles to your liking, Juice of 1/2 lemon, salt and pepper, and water to thin, if desired
Directions:
Roast your chiles in the oven on broil or your grill until the skins are charred; then place chiles in a Ziploc bag for 15 minutes; after 15 minutes peel the skins and remove the seeds; flatten chilles in the process.
When closer to eating, place the chiles in a heated skillet and add cheese to the chiles and cook until cheese is melted.
Meanwhile: prepare the chipotle mayo, if using, by placing all ingredients in a blender and blend until smooth, adding water as needed until reach desired consistency.
Pound chicken breast into thin even portions.
In a large bowl mix minced garlic through milk and then add the chicken to the marinade.
In another bowl add the panko breadcrumbs and parmesan cheese.
Take each piece of chicken from the marinade and coat it with the breadcrumb parmesan cheese mixture; discard any remaining marinade and breadcrumb mixtures.
In a large deep skillet, heat the oil to 325F and fry the chicken.
Heat a large table top skillet and butter the bolillo halves and cook until toasted.
Assemble: To the bottom bolillo, add mayonnaise, then add the roasted cheesy chile, then the chicken, then drizzle with chipotle mayonnaise, then add the guacamole to the top of the bolillo; slice and enjoy!
12 slices of thin Provolone, Muenster, or American cheese
Dill pickle slices
1 lb. sliced turkey
SandwichTopping:
4 TBSP butter
2 TBSP brown sugar
1 1/2 tsp. Worcestershire sauce
1 1/2 tsp. yellow mustard
1 tsp. minced dried onion
Directions:
Preheat oven to 350F. Line a jelly roll pan/baking dish with foil, and spray with cooking spray.
Slice the rolls in half lengthwise, spread mayonnaise and mustard on the bottom buns; then add the cheese; then add the pickles; then add the turkey. Place the top half of the buns on top.
In a small saucepan, add the sandwich topping ingredients, bring to a boil, and mix to combine.
Top the sandwiches with the sandwich topping.
Bake for 20 minutes or until tops have browned and the sandwiches are hot and the cheese is melted.
Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
Season the mixture with Worcestershire sauce, salt, and pepper.
Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.
Big Mac Sauce:
Add all of the ingredients to a bowl and stir well to combine.
Make Sandwiches:
Spread some Big Mac sauce on the bottom bun.
Place1/4 c. of shredded lettuce on the bottom half of each bun.
Top with a slice of cheese.
Spoon the meat mixture over the top of the cheese.
Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
Top each sandwich with pickles and diced onion and the top bun.
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