Yum yum sauce (or mayo, sriracha, chili crisp, whatever sauce you like)
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
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
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!
Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.
These sandwiches are delicious, and the meat is so flavorful. Your house will smell divine too! So easy to make in the crockpot and then toast them up on the oven when ready to eat. The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.
1 (3 lb.) boneless beef chuck roast, trimmed of most fat
8 hoagie rolls
16 slices provolone cheese
1 (16 oz.) jar roasted red peppers, sliced
1 (16 oz.) jar mild or hot sliced pepper rings
Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain) Really not necessary, so you can skip this step.
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Here’s another really tasty recipe for quick Reuben sandwiches. To me what makes this sandwich is the homemade thousand islandish dressing. It’s easy, so don’t skip that step.
Thousand Island Dressing Ingredients:
1 c. mayo
1 c. ketchup
1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
1 TBSP sugar
Leftover corned beef, sliced and heated
Thousand island dressing
Thousand Island Dressing: mix all ingredients together in a bowl.
Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing. Top with rye bread. Butter the top of the bread and put the sandwich butter side down in a hot skillet. Cook until bread is browned. Add some butter to the now top of the sandwich and flip it over and cook until browned.