Category: Sandwich

Slow-Cooker Barbecue Chicken Sandwiches

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Slow-Cooker Mexican Barbecue Chicken Sandwiches

Yummmmy, filling and messy. Loved by all.

WWSpoints: Approximately 23 points*

Makes: 4

Active: 35 min.

Total: 6 hr 35 min.

6 Large skinless, boneless chicken thighs (about 2 lbs.)

Kosher salt

2 tsp. Ground cumin

1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can

1 cup canned crushed fire-roasted tomatoes

½ medium onion, graded

2/3 cup ketchup

3 Tbsp. plus 1 tsp. packed light brown sugar

¼ cup apple cider vinegar

1 Tbsp. Worcestershire sauce

¼ cup vegetable oil

2 cups shredded red cabbage

2 radishes, thinly sliced

3 scallions, thinly sliced

1 avocado

4 sesame hamburger buns

8 thin slices Monterey jack cheese (about 4 ounces)

  1. Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
  4. Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
  5. Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.

Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.

Reference: Food Network Magazine September 2016

*The WW points are figured out by adding all of the ingredients and dividing them by slowcookermexicanbbqchickensandwichsaucefinalserving sizes.

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Emeril Lagasse’s Prosciutto & Mozzarella Panini

 

Emeril Lagasse’s Prosciutto and Mozzarella Panini

Yummmmy and rich.

WWS Points: Approximately 13 points*

Makes: 4 sandwiches

Active: 15 min.

Total: 15 min.

¼ cup extra-virgin olive oil

1 Tbsp. balsamic vinegar

2 tsp. minced fresh oregano, or 1 tsp dried

1 tsp. minced garlic

Kosher salt and freshly ground pepper

8 ½-inch-thick slices ciabatta or other rustic Italian white bread

4 ou. thinly sliced mozzarella cheese

4 ou. thinly sliced prosciutto

6 ou. jarred roasted red peppers, drained and torn into 1-inch-wide pieces

  1. Whisk the olive oil, oregano, garlic, ½ tsp salt and ¼ tsp pepper in a small bowl to blend.
  2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the 4 remaining slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

Now Let’s Dish: This sandwich has a lot of flavor, a lot. I would not be too generous on the vinaigrette. Prosciutto is a really strong deli meat and the peppers do add a touch of necessary sweetness already. Our ciabatta was rounded which I felt made it a lot trickier to get an even cook. Next time I think we would enjoy the rustic Italian bread.

I served this with a “kind-of-Cob” salad. A delicious Sunday lunch!

WW Tips- This sandwich is rich and filling enough to eat just half with a salad or a cup of soup. Don’t ever forget the value of low point fillers like soup and salad.

Reference: Food Network Magazine May 2010

*The WW Points were figured out by adding up the point value of the ingredients and dividing by the serving size.

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Ultimate Grilled Cheese

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Ultimate Grilled Cheese

This was so delicious but ever so rich. It was a big hit for all of us. They recommend generously spreading the mayo mixture on the bread. I recommend lightly spreading it though, especially for little ones. see below recipe for more notes 

W.W.S. Points – no way would I touch this sandwich with a 3 foot pole unless it’s my cheat day!

Serves 6

Active: 25 mins Total: 45 min.

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated Parmesan cheese
Kosher salt freshly ground black pepper
1 white Pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 Tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra- sharp cheddar, such as Cabot or Shelburne Farms

1. Preheat the oven to 400°. Arrange the baking on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1 inch pieces.

2. Meanwhile, come find the mayonnaise, mustard, Parmesan, when I had teaspoon salt and half teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with the butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

3. Great the cheese is in a food processor fitted with the largest grading desk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

4. Meanwhile, he in electric Panini press. When your press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for two minutes. Cut in half and serve warm.

Dish With Love: I do not have a panini press so I used a nonstick pan and a small pot lid to press the sandwich down. It worked like a charm. I made these on a Sunday afternoon. The fries did go nicely if I might say so myself and the salad was delicious. I made some extra bacon to have for breakfast for the week. I am always looking for ways to have a nice warm breakfast for the family.

WW tips- Like I said, this is a cheat day only dish.

 

Recipe from Food Network Magazine September 2012

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