sandwich Archives - Page 9 of 11

Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception. It is insanely good. The pot roast is tender, herby, with a hint of wine, and juicy, while the creamy horseradish sauce adds just a little bite. Topped with caramelized onions, it’s the perfect sandwich.

I used my perfect pot roast for the meat in this sandwich. It is perfect as a pot roast itself. But oh, does it ever make for fantastic sandwiches!

I actually omitted the caramelized onions the first time I made this sandwich. It was still a great sandwich. As much as I used to not love horseradish I found it to be fantastic. It goes with the roast beef perfectly.

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Also try my slow cooker barbecue beef sandwich.

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5 from 1 vote

Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception.

Course Main

Cuisine American

Keyword pot roast, sandwich

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 1703kcal

Author Mike

Equipment

Saucepan

Ingredients

1 loaf French bread toasted
creamy horseradish sauce
1 pound perfect pot roast
4 slices Swiss cheese sliced
caramelized onions see below

For the caramelized onions

2 tablespoons unsalted butter
2 medium yellow onions halved and sliced very thin
Kosher salt
freshly ground black pepper

Instructions

Slather the bread with the horseradish sauce.
Add generous amounts of the pot roast.
Top with the cheese and place under the broiler long enough to melt the cheese.
Add onions. Cut into four sandwiches and serve.
Note: If you have the juices leftover from making the pot roast, run it through a sieve and serve as a great dipping sauce.

For the caramelized onions:

Melt the butter in a large frying pan over medium-low heat until foaming.
Add the onions and cook them until they are deep golden brown and caramelized, about 45 minutes.
Season with salt and pepper.
Remove and let cool slightly before serving.

Notes

Also great with mayonnaise instead of the horseradish sauce.

Nutrition

Nutritional values are approximate.

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Spicy Hobo Sausage Packet Sandwiches

Hobo packets are a great thing when you’re in a hurry to make dinner. Usually you can make them ahead and just toss them onto the grill (or into the oven). These spicy Hobo sausage packet sandwiches combine smoked sausage, sweet onions and kicked-up BBQ sauce. Served on top of hoagie rolls with melted cheese for a really quick and easy lunch or dinner dish. Grab a few napkins, you’re going to need them!

Easy And Delicious

If you prefer to make your spicy hobo sausage packet sandwiches not so spicy, just substitute regular ole BBQ sauce. I like a nice hickory smoked BBQ sauce. The smoke flavor kind of ups the cooked-outdoors feel. These are great sandwiches for that campout dinner or lunch. There’s nothing fancy in them. When you’re done, just toss the foil into the trash.

For a little more crunch, add fresh-made coleslaw. The onions are cooked down so they won’t really add any crunch. You could add a bit of extra onion to the sandwiches instead.

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Also try my grilled hobo packets.

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4 from 1 vote

Spicy Hobo Sausage Packet Sandwiches

Course Main

Cuisine American

Keyword breakfast, packets, sandwich, spicy

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 572kcal

Author Based on a recipe from Hillshire Farms

Ingredients

1 pound smoked sausages cut into 1/2″ rounds
1 Vidalia onion sliced
¼ cup your favorite BBQ sauce the spicier the better!
2 tablespoons cilantro chopped
½ ground black pepper
4 Hoagie buns
Mozzarella cheese shredded

Instructions

Tear off a large sheet of aluminum foil.
Place the sausage, onion, BBQ sauce, cilantro and black pepper in the center of the foil.
Fold up the sides and seal. Place the packet over indirect heat on the grill and cook about 20 minutes or until the sausage is hot and the onions are slightly tender.
Serve sausage over buns topped with cheese.

Notes

You can also make these using hot dogs.

Nutrition

Nutritional values are approximate.

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Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Or pepperoni pull-apart bread. You can use whatever sandwich ingredients you like. Make it as simple as we did, or as complicated as you wish.

An Easy Way To Feed A Crowd

Just toss in the oven and 20 or so minutes later you have 6 or so baked ham-and-cheese pull-apart sandwiches, perfect for a get-together. The Dijon mustard/butter mixture adds a nice twangy kick to these sandwiches. They come out of the oven hot, with a moist inside and just a little crunch on the outside. You can serve them with extra condiments if your guests prefer. We like them as they were.

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I’ve made these a few times now, often changing up the meats and cheeses that I use.

Also check out my pepperoni pull-apart bread.

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4 from 1 vote

Baked Ham-and-Cheese Pull-Apart Sandwiches

Making these baked ham-and-cheese pull-apart sandwiches was almost like making Hasselback potatoes. Make it as simple as we did, or as complicated as you wish.

Course Main

Cuisine American

Keyword cheese, ham, sandwich

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 428kcal

Equipment

Baking Sheet

Ingredients

1 loaf Italian bread
3 tablespoons butter melted
1 tablespoon Dijon mustard
cheese sliced (We used sharp cheddar and Monterey Jack)
sandwich meat sliced thin (We used ham)

Instructions

Preheat oven to 350 F.
Lay two wooden spoons alongside the bread loaf. This will keep you from cutting too deep into the bread.
Cut bread into 3/4″ wide slices and place onto a large piece of aluminum foil on a baking sheet pan.
Combine the butter and mustard.
Gently place folded cheese pieces and sandwich meat in between every other slice.
Brush inside the sandwiches and the top of the bread loaf with the butter mixture.
Loosely cover in foil and bake for 20-25 minutes or until warmed through and the cheese is melted.

Notes

Serve with your favorite condiments on the side.

Nutrition

Nutritional values are approximate.

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Roasted Chicken Salad Sandwich

This is my favorite roasted chicken salad sandwich recipe. I love the tender, roasted chicken countered with the crunch of onion and celery, along with the smooth mayonnaise. It is the perfect chicken salad sandwich made only better with fresh toppings.

Great Chicken Flavor In Every Bite

Any good roasted chicken will do. Rotisserie chicken, too. I roasted the chicken on our Big Easy fryer. Nothing could be easier. A simple marinade, then an hour in the cooker, and you end up with perfectly moist and tender roasted chicken salad sandwich. You can actually skip the marinade and just season the chicken and roast. It seriously could not be any easier.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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For something a bit spicier, use some of my spicy roasted chicken when making these sandwiches .

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5 from 1 vote

Roasted Chicken Salad Sandwich

Course Main

Cuisine American

Keyword chicken salad, roasted

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 191kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

1 pound roast chicken chopped fine (I roasted the chicken on our Big Easy)
large white onion chopped (you may not need all of it)
3-4 stalks celery chopped
mayonnaise to taste
kosher salt to taste
freshly ground black pepper to taste
4 buns or bread
8 leaves green leaf lettuce
8 slices tomato

Instructions

Place the chicken in a large bowl.
Add a little of the onion and celery and mix.
Add enough mayonnaise to just coat the mixture, Fold.
Add salt and pepper to taste.
Add more onion, celery and salt, to taste until you have the flavor just like you like it. You'll need to add more mayo also, but not too much at a time. You don't want the mixture to get runny.
Lightly toast the buns or bread.
Top with lettuce and tomato, followed by a large serving of the chicken salad.
Add top bun and enjoy!

Notes

Also great made with turkey.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Grilled Italian Chicken Sandwiches

I was perusing Plain Chicken, one of my favorite blogs to follow, when I came across Steph’s great recipe for grilled Italian chicken tenders. I thought to myself, “Self? What do you think about making sandwiches from this recipe?” So that’s what I did. And, boy, what great grilled Italian chicken sandwiches they were! The chicken has a great Italian flavor, complimented by the fresh toppings. It’s oh-so-tender. It’s oh-so-juicy. This sandwich was a great change from my usual.

Deliciousness In Every Bite

You won’t be disappointed with these grilled Italian chicken sandwiches. You don’t have to use chicken tenders. Any cut of boneless chicken will do. I’m a big fan of chicken thighs so next time I make these I’ll use thighs instead. Chicken breasts would work great too. I recommend butterflying them first so that they have an even thickness throughout. That’ll help them cook evenly and faster. It also gives the marinade more surface area to flavor. If the butterflied chicken breast is too large for a single sandwich (and it probably will be), just cut into two pieces.

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Also try my grilled Jamaican jerk chicken sandwiches.

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5 from 1 vote

Grilled Italian Chicken Sandwiches

Course Main

Cuisine American

Keyword chicken, chicken sandwiches, grilled, Italian

Prep Time 4 10

Cook Time 15

Total Time 4 25

Servings

Calories 446kcal

Author Based on a recipe from Plain Chicken

Equipment

Mixing Bowl

Ingredients

For the chicken

¼ cup olive oil
3 tablespoons balsamic vinegar
6 teaspoons garlic minced
¾ teaspoon kosher
¼ teaspoon freshly ground black pepper
1 ½ teaspoon onion powder
3 teaspoons Italian seasoning
1 ½ pounds chicken tenders

For the sandwiches

4 buns
2 tablespoons Italian salad dressing
8 leaves green leaf lettuce
8 slices red onion
8 slices tomato

Instructions

Combine all of the marinade ingredients except for the chicken.
Place into a large resealable baggie and add the chicken.
Close and shake to cover.
Refrigerate for at least 4 hours.
Fire up your grill for direct and indirect cooking.
Shake off any excess marinade from the chicken and place over direct heat.
Sear then flip and sear the other side.
Remove to indirect heat and continue cooking until done (internal temperature of 165 F).
Remove and let cool slightly.
Toast buns if desired.
Slather both sides of the buns with the dressing.
Add chicken, lettuce, onion and tomato and serve.

Notes

The chicken is also great sliced thin and served over lettuce as a salad.

Nutrition

Nutritional values are approximate.

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Cheater Crispy Chicken Po Boy

Whenever I make a big batch of Chez John’s Kaw-Cajun Comeback sauce, I go into po boy mode. I love a good po boy. But, sometimes I am in a bit of a rush, so I just warm up some pre-cooked crispy chicken tenders, add a few more ingredients, and before you know it I’m enjoying a great cheater crispy chicken po boy!

It’s Crazy Easy And Crazy Good

So, why’s this great sandwich a “cheater”? Well, because I used pre-cooked chicken. A real po boy would’ve been cooked on the fly. I didn’t have the time for that. So I made a cheater crispy chicken po boy instead.

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Also try my cheater chicken Parmesan sliders.

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4 from 1 vote

Cheater Crispy Chicken Po Boy

Sometimes I am in a bit of a rush, so I just warm up some pre-cooked crispy chicken tenders, add a few more ingredients, and before you know it I’m enjoying a great cheater crispy chicken po boy!

Course American

Cuisine Main

Keyword chicken nuggets, sandwich

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 408kcal

Author Mike

Ingredients

1 loaf French bread sliced lengthwise, warmed
6 Tyson Crispy Chicken Strips
¼ cup Kaw-Cajun Comeback sauce or more
1 medium tomato sliced
6 leaves green leaf lettuce
6 slices red onion

Instructions

Heat the chicken per package instructions.
Cut the bread into 3 equal-sized pieces.
Slather the bottoms (and tops if you’re like me and love that Comeback sauce!) of the bread with the comeback sauce.
Add the lettuce, chicken, onion, and tomato and bread top.
Enjoy!

Notes

Add a few pickle slices too!

Nutrition

Nutritional values are approximate.

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Mini Ice Cream Sandwiches

Something so simple… something so good! I made these mini ice cream sandwiches for July 4th. They only take a few minutes to throw together (plus add in some freezer time). They disappear in seconds.

I used smaller chocolate chip cookies. Of course, you could use bigger cookies and make these not-so-mini ice cream sandwiches.

Make A Bunch. Make Them Different.

Next time I’ll try a different ice cream. Probably mint chocolate chip. And I might dip them in chocolate shell. Oh man, that’s a great idea! I wish I had some chocolate shell in the house!

If you’re making these for a crowd, I’d make a number of different variations so everyone can get one that they like. Chocolate. Vanilla. Strawberry. Etc.

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Also make some homemade red velvet Klondike bars. They’re a bit more trouble but oh so worth it!

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5 from 1 vote

Mini Ice Cream Sandwiches

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Author Mike

Equipment

Aluminum Foil

Ingredients

ice cream
crushed nuts
chocolate chip cookies

Instructions

Let the ice cream soften just a bit.
Spread the nuts out on a large plate.
Scoop ice cream on a cookie bottom. You want enough so that it just sticks out around the edges when you press the other cookie down on top of it. If you have to, run a knife along the edges to smooth them a little.
Roll the edges in the nuts, pressing down slightly.
Wrap in small pieces of foil or plastic wrap and return to the freezer for 10-15 minutes to harden.

Notes

Add a few chocolate chips to the nuts for more yumminess!

Nutritional values are approximate.

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Drunken Cajun Chicken Po Boy

A place called Gumbo A Go-Go opened recently here in Indy (and sadly they’ve now closed!) . I’ve eaten there several times and have become totally addicted to their Datwich, a spicy shredded chicken sandwich. This is my first attempt at trying to match it. I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Almost A Datwich

I will try again to duplicate the Datwich. I think I’m very close. Next time I’ll omit the tomatoes, add some broth, and more garlic! Until then I’m going to chow down on this spicy good Drunken Cajun chicken po boy sandwich! This is a mighty good sandwich on its own. It’s messy. Very messy. The chicken is very tender and some of the best flavored chicken I’ve had. It might not be a Datwich, but it’s great no matter what!

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Also try my Creole beef debris po boy.

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5 from 2 votes

Drunken Cajun Chicken Po’Boy

I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Course Main

Cuisine Cajun

Keyword Cajun, chicken, sandwich

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 328kcal

Author Based on a recipe from Tasty Kitchen

Equipment

Ingredients

2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon dried red pepper flake
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
4 chicken breasts boneless, skinless
2 15 ounce stewed tomatoes with juices
¼ cup olive oil
1 bottle beer
6 cloves garlic minced
2 loaves French bread

Instructions

Combine all of the seasons from the cayenne pepper to the basil to form a rub.
Rub mixture over the chicken.
Place chicken into a large Dutch oven over low heat.
Add remaining ingredients except the bread, plus any remaining rub.
Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
Carefully remove the chicken and shred with a fork.
Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
Return shredded chicken to the pot.
Lightly toast the bread.
Cut in half lengthwise and top with the meat mixture.
Cut in halves and serve.

Notes

If using a blender, start out slowly as hot liquids will expand (or explode). Cover the top tightly. You can also let the liquid cool slightly before blending to help ensure it doesn’t explode.

Nutrition

Nutritional values are approximate.

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Cheater Popcorn Shrimp Po Boy

Boy, these were good! If you follow this blog at all, you know that I’m a big fan (and user) of Kaw-Cajun Comeback sauce from Chez John. I made another big batch last week, and you know what that means! Po boys! For starters, I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Nothing Fancy Here. Just Good.

These cheater popcorn shrimp po boy sandwiches have a great shrimp taste (with a little crunch). The Comeback sauce adds a wonderful kick. Lettuce and tomato and a nice freshness.

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Also try a Cajun muffuletta po boy.

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4 from 1 vote

“Cheater” Popcorn Shrimp Po Boy

When I made this Cheater popcorn shrimp po boy. I didn’t have the time to deep fry shrimp from scratch so I “cheated” and used frozen pre-cooked shrimp.

Course Main

Cuisine American

Keyword sandwich, shrimp

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 299kcal

Author Mike

Ingredients

30 pieces popcorn shrimp
½ loaf French bread split
2 tablespoons Kaw-Cajun Comeback sauce or more, or your favorite remoulade
½ medium tomato sliced thin
4 leaves green leaf lettuce shredded

Instructions

Cook shrimp per package instructions.
Lightly toast the bread in the oven the last few minutes of cooking the shrimp.
Slather inside of bread with the Comeback sauce.
Add tomatoes and lettuce and top with shrimp. Enjoy!

Notes

Add a little sliced red onion too!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Shredded Pork Sandwich

99 times out of a 100, if I’m going to make pulled or shredded pork I’m going to make it on my smoker. But, there are times here in Indiana when keeping the smoker going outside in 0 degree weather doesn’t appeal to me! That’s when I dig out this great recipe for making shredded pork sandwich in a Dutch oven. There’s the perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!

A Great Alternative To Smoked Pork

If you have a smaller pork shoulder you can easily cut this recipe for a shredded pork sandwich in half. You’ll still get the same great results. These are great sandwiches. Not as great as the low-and-slow smoked goodness, but they are a mighty great substitute.

For something totally different, top your sandwich with my fire and ice salad. It’s crunchy and has some kick!

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If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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5 from 1 vote

Shredded Pork Sandwich

The perfect combination of sweet, heat, and moist tender meat! There’s even a hint of smoke!

Course Main

Cuisine American

Keyword pork, sandwich

Prep Time 2

Cook Time 4

Total Time 6

Servings

Calories 381kcal

Author Based on a recipe from Paula Deen

Equipment

Dutch Oven

Ingredients

2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
½ tablespoon cayenne
4 pound pork shoulder
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
½ tablespoon liquid smoke
½ tablespoon garlic powder
8 hamburger buns
2 cups Hard Eight Coleslaw
your favorite BBQ sauce optional

Instructions

Combine the salt, black pepper, brown sugar, paprika and cayenne. Sprinkle over the pork shoulder and rub into the meat.
Wrap meat in plastic wrap or put into a resealable baggie or container and refrigerate for 2-4 hours.
Preheat oven to 325 F.
Add apple juice, apple cider vinegar, Worcestershire sauce, liquid smoke and garlic powder to a large Dutch oven and stir.
Add the meat to the Dutch oven. Place foil over the top to create a tight seal and cover with the lid.
Roast in the oven for 4 hours or until the meat shreds easily, basting with the liquid in the pan every hour.
Remove from oven and let stand for 30 minutes.
Shred pork with forks, discarding any large fatty pieces.
Serve over buns topped with slaw and, optionally, BBQ sauce.

Notes

You can use your favorite coleslaw recipe or grab some from the deli.

Nutrition

Nutritional values are approximate.

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