Italian Grilled Cheese and a Panera Tutorial

It's the weekend and time for another great sandwich!

As you may recall I love hot sandwiches.  They just make them feel heartier...and toasty...and comforting.  So great during this cold winter we are having.

What could be more comforting that a grilled cheese sandwich.  We all grew up with them, didn't we?  I know I did.  All the ooey gooey cheese oozing out from between two toasted pieces of bread.  Today's sandwich doesn't disappoint, and it's bursting full of flavors.  It's the Italian version of a grilled cheese.  Every bit as good as the original.  Maybe better...you be the judge!

Before we get to the recipe though I had the opportunity to learn some sandwich tips from some great people over at Panera Bread.  Don't you just love Panera?  My whole family goes there and oohs and ahhs over the pastries and bread.  And then there's the salads, sandwiches and soups that are to die for.  Well, Panera really knows how to put a great sandwich together, and I'm going to share the 7 basic rules with you so you can create masterpieces of your own. 

Here are the seven basic sandwich making rules:

1.Start with great bread: The bread should be the inspiration for the filling, not vice versa. Bread isn't the carrier for getting things into your mouth, it’s the leading principle.
2. Slice it right: Denser breads, such as Whole Grain, should be cut to no more than 5/8 inch. More tender breads, such as Tomato Basil, should be sliced thicker (¾ inch). This ensures a happy marriage of bread and ingredients, plus you’ll make a sandwich that won’t fall apart.
3. Keep it simple: Keep the number of ingredients low but make sure they’re of the highest quality. Too many sandwiches are impressive to the eye but not to the palate. Here’s another way to look at it: The average mouth should be able to get all the elements in one bite. Stay away from the Dagwood effect.
4. Use a thin veneer of spread: Whether its mayo, mustard, or something special, spread it uniformly and completely across the surface of the bread. Every bite should feature its flavor.
5. Include an element of freshness: a slice of ripe tomato, a sprinkling of fresh herbs, some crunchy lettuce, or a bit of raw onion on a hot sandwich. A fresh pop makes the difference between a good sandwich and a great one.
6. Cut it carefully: Lots of promising sandwiches are ruined in the final stage by a dull knife. Use a serrated knife and let its weight do the work. Use a long sawing motion like you’re carving a turkey.
7. Eat it now: Sandwiches should be eaten within a couple hours of construction. You can extend their life by not putting tomatoes or spreads on the bread, but generally speaking, sandwiches are best when consumed immediately.

Isn't it interesting that there is a method and formula to making great sandwiches?  Hope you found these as helpful as I did.  Now onto today's recipe....yum!  Great ready for some cheesy goodness!

Italian Grilled Cheese
serves 2

Homemade or store-bought pesto
4 slices Italian bread, each no more than 1-inch thick
4 slices mozzarella cheese, sliced thin
butter

Line two of the bread slices with mozzarella and spread pesto on the other two bread slices, then put them together to make two sandwiches.

Butter both sides (on the outside) of each sandwich.  Place them in a heated skillet over medium heat.  Cover with a lid.  Cook, flipping once when the first side is golden brown.  Cover and cook the second size until the mozzarella melts and the bread is golden and toasty. Serve immediately.

Meatball Subs

I've told you before how I like my sandwiches on the weekends.  Something I gravitate to.  Simple, easy, hearty, and quick.

This past weekend was a cold one.  I can't remember when we've had such cold weather for such a long period of time before.  Usually we have a cold spell and in a day or two it's gone.  Now mind you anything in the low 60's and 50's is cold around this part.  I know....warm weathered people!

So I was saying...it was cold last weekend and this gave me an excuse to make a nice warm, comforting sandwich for lunch. 

Anyone up for a Meatball Sub?  I don't make them that often, and I always wonder why.  I just love all that saucy, meaty goodness on a bun.  It warms the soul.

So with a Meatball Sub you can take the easy version (using frozen meatballs) or the longer version or making homemade meatballs.  This time I made my own, and froze the left overs to use another time.  Making a large batch of these is perfect for spaghetti, a pasta bake with meatballs, appetizers with a nice sauce, or over squash.  You can use your choice of meat.  Beef or turkey are both great when seasoned nicely.  In this version I used a combo of beef, port, and veal as I wanted a more Italian feel to the meatballs.  They turned out terrific!  (Meatball recipe is below).  Now there is always the question of baking the meatballs or frying them.  I've done both.  Baking is a healthier way to go, but frying them gives them a crustier outside.  It's your choice, they are both turn out great. 

Now, to make things easy I used a jarred pasta sauce that I like, heated it up and added the cooked meatballs so they pick up all that saucy goodness.  A little toasted french roll, and some shredded mozzarella and the rest is history!

Meatballs (Italian version)

2 lb. mixed ground beef, pork and veal
1 egg
1 yellow onion, finely chopped
1/2 cup fresh bread crumbs or panko
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh Italian parsley
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh basil
3/4 tsp. salt
1/2 tsp. freshly ground pepper
3-4 T olive oil

In a large bowl, combine the ground meats, egg, the finely chopped onion, the bread crumbs, cheese, parsley, oregano, basil, and the salt and pepper. Using your hands, gently but thoroughly blend the ingredients. Form the mixture into meatballs about 2 inches in diameter. Set aside.

Add oil to the skillet heating over medium high heat.  Add the meatballs (in batches if necessary) and brown on all sides, 10 to 12 minutes total. They may also be baked at 350 degrees for 15-20 minutes, turning once, until browned and cooked through.


For Meatball Subs

per sandwich

3-4 meatballs (cooked or thawed if frozen)
1 jar pasta sauce
French rolls, warmed and toasted
mozzarella cheese, grated

Turn on oven to broil.

In a medium sauce pan add the pasta sauce and cook over medium heat 2 minutes.  Add the meatballs and allow to cook about 5 minutes, turning occasionally until heated through. 

Cut the rolls in half horizontally; leave one long side intact, if desired.  Toast in the oven under the broiler for about 1 min.  On the bottom bun spread a little of the pasta sauce.  Place 3 to 4 meatballs with additional the bottom bun.  Sprinkle with mozzarella. Place on a cookie sheet and stick under the broiler for less than a minute to melt the cheese.  Serve.   

Turkey Havarti Hot Sandwich

Another weekend has gone by and another great sandwich was made.

Being that last week was Thanksgiving and there was left over turkey to be eaten I decided to make a hot sandwich.  I like hot sandwiches more than cold ones.  Not sure why, but I do.  Do you?

This is a quick put together sandwich that you can use deli meat or leftovers.  It would work well with chicken or turkey.  Both are neutral enough.  The special additions are some deli mustard.  You know the grainy type, as well as Havarti cheese. Choose any special deli mustard you like, brown, whole grain, they all work, but get some with a little zip.  The cheese?  It's a nice mild cheese that lends a burst of flavor.

That's all there is to it.  Add your favorite toppings such as lettuce, tomato...oh and don't forget to broil it open faced to melt the cheese.  We love cheesy gooeyness!

Enjoy!

Turkey Havarti Hot Sandwich

serves 1

1 French roll
1 1/2 T of deli mustard
2-3 slices of fresh or deli turkey
1 slice of Havarti cheese
toppings:  lettuce, tomato (optional)

Set the oven to broil and allow to preheat.  Split the French roll in half.  Place roll on a cookie sheet cut side up and broil for about 1 minute or until brown and toasted.  Remove from oven.

Spread each half with deli mustard.  Top bottom half of roll with turkey.  Layer on cheese.  Place back in oven and broil until cheese is melted.  About 30 seconds to 1 minute.  Remove from oven.  Top with any optional toppings, and the top half of the roll.  Serve.

Caprese Panini

I love a good sandwich, especially on the weekends!

There is just something about the weekend that makes me want a nice sandwich.  I don't particularly want them during the week, just the weekend.  Curious!  Maybe it's that I'm running errands and need to eat something good, and healthy, and I can't wait to get home...and eat.  A sandwich fits the bill for being fast, healthy (if you make it that way!) and satisfying.

But not just any 'ole sandwich will do for me.  I tend to gravitate toward the 'warm or hot' sandwiches.  I like them toasted, or grilled, that's the best way for me!

So when I came across a recipe for a panini (hot, one plus!) and combining the flavors of a favorite salad of mine, Caprese Salad, I just new this would be super fantabulus!

And I was right, it was!  Easy to make really.  Just using a few ingredients, with a little help from the store.  I used a great store bought pesto sauce which is the basil part of the salad.  Fresh mozzarella cut in slices melt nicely.  And then you make this tomato mixture...to die for!  It made the whole dish, so don't be skimpy on that part.  Serve it along side some nice fruit, or a salad and you are set.  Lunch is served!

Kitchen Tip:  If you don't have a panini press, (and many of us don't!) you can use a skillet and place another  heavy skillet on top to weigh it down.  Or...use a grill press, usually cast iron, those are nice to have...or...use a Forman grill if you have one, they work well also.



Caprese Panini

adapted from Cuisine at Home

Makes 2 sandwiches

1 tablespoon olive oil
3/4 cup tomatoes, diced
1 tablespoon capers
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices sourdough bread, 1/2-inch thick
1/4 cup homemade or purchased pesto
6 ounces fresh mozzarella, thinly sliced 

Heat oil in a nonstick skillet over medium-high heat. Add tomatoes,
capers, and pepper flakes; saute until just starting to break down, about
3 minutes.

Off heat, add vinegar. Brush oil on one side of each slice of bread;
spread the other sides with 1 tablespoon pesto. Arrange mozzarella and
tomato mixture on two slices of bread, then sprinkle with salt and
pepper. Top with another slice of bread, oiled side up. Toast sandwiches
on both sides.


shared with: Weekend Potluck

Southern Sundays and BBQ Pulled Chicken Sandwiches

Welcome to Southern Sundays!

I hope everyone had a wonderful week.  I've been working on a very large project and my hours have been long, long, long.  So when I heard that I was going to get the weekend off I jumped at the chance to do something fun!

MGG and I went on a picnic yesterday.  This is where we ate.

Such a beautiful day at the beach.  This is a beach a little north of us, quiet, and less crowded, this pier was built in the 1800's in anticipation of creating a large shipping port.  The weather was just perfect for a nice picnic.  So I created some great "take along" dishes and off we went!

So today I wanted to share with you our main course, BBQ pulled chicken sandwiches.

These were done with a little help from the store, with a new Root Beer BBQ sauce.   So Yummy!!!

I tend to like the Carolina sauce the best with the vinegary flavor, but sometime I like it a little sweet.  After a taste test at my favorite store (Williams Sonoma) I just had to pick up a bottle of this sauce.  I love root beer...and in this sauce, it is sweet, with a bit of a kick in the back end.  So if you love root beer this sauce may be a winner for you!

To make this quick dish I poached a couple of chicken breasts, toasted up some kaiser rolls, and heated the Root Beer BBQ sauce. (Use your favorite sauce)  Once the chicken was done I just shredded it and put it in the simmering sauce.  Simple, easy to transport with some help from some tin foil and an insulated bag.  That's all there is too it.  A wonderful hearty Super Sandwich!

Look how good this looks!!  Sweet and spicy at the same time.  Soooo good!

I served it with some great side dishes, a Creamy Ranch Slaw, and a Jicama Melon fruit salad.  I'll be sharing those recipes with you this week, along with some of my favorite tote-able dishware.  


BBQ Pulled Chicken Sandwiches

serves 2


2 boneless skinless chicken breasts
2 Kaiser rolls
1 bottle of Root Beer BBQ sauce (or your favorite flavor of BBQ sauce)


In a 2 quart sauce pan filled halfway with water, bring water to a boil over high heat.  Add chicken breasts and boil at a slow boil for about 15 minutes.  Chicken will become opaque and white.


Remove chicken and set aside on a cutting board to cool.  Meanwhile, heat oven to "broil".  Split your Kaiser rolls in half and place on a baking sheet.  Toast rolls for about 45 seconds or until golden brown and toasted.  Remove and wrap in foil to keep warm.  


Once chicken is cool enough to touch shred using two forks.  In a medium saucepan add your bottle of BBQ sauce and heat over low heat.  Once it get's bubbly add the shredded chicken and stir to completely coat with sauce.  Cook about 5 minutes until chicken is thoroughly heated through.  


Pack in a storage container if transporting.  Wrap container in tin foil and place in an insulated bag to keep chicken warm.  To serve, divide chicken between the two Kaiser rolls placing on the bottom half of the roll.  Place the top half of roll and serve immediately.

What's your favorite BBQ sauce??

So let's get to the features of last week's party.  I would like to thank everyone for participating.  It's so good to see all your creative food items!  Last week we had a small party, but we had some delishhh entries!

We had two entries that stood out from the crowd.  Different types of food but both are "comfort food".

Congratulations on your featured recipe!

"Best Damn" Short Ribs

by Paula of Call Me PMc

Peach Pie Cookies

by Deana of Country Momma Cooks

I want them both right now!!!

I must eat them...

Congratulations again to you all!  Stop by the creative artist's blog and say "Hi!".  I'm sure they love to hear from you.

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

Guidelines:

Please become a follower by joining my site with Google Friends Connect in the right side bar.
Link back to your specific recipe and not to your main site.
Link back to Southern Sundays either in your post, or grab my Southern Sundays Button located in the right side bar.
Please visit a few of the links in the post and say hello to your fellow bloggers!
Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Fast & Fresh: Turkey Salad Sandwich

Today I'm making you a Super Sandwich!

A classic sandwich that's been updated so it's easy to prepare at home but every bit as tasty as the version you get in a restaurant.


Today's sandwich is a variation of the classic Chicken Salad Sandwich.  Every bit as good, but with a twist by using fresh roasted turkey instead.  How fun is that?  I was in the store the other day and having a comfort food attack, so I bought a fresh roasted turkey breast half.  You should be able to pick one up next to the rotisserie chickens.  I wanted to have turkey and mashed potatoes and gravy...longing for Thanksgiving I guess!  So when I bought this we had our wonderful dinner but only ate several slices off this gigantic half breast that I bought.  I was going for the medal on this one, picking the biggest turkey breast thinking it was so juicy, and tender (which it was!) but not thinking of all the leftover turkey. Ha!


So what to do with the leftovers???  Well a couple of things came to mind.  But since I had some beautiful croissants on hand, why not make a Turkey Salad Sandwich!


I made this for dinner last night.  I always say a great meal doesn't have to be flashy and complicated to satisfy you.  This sandwich is all about "less is more".  The ingredients are simple, but the best part is  that it is made with olive oil mayonnaise and plain Greek yogurt so it's low in calories, and tastes good too!


To give this sandwich a little zip, I added dried cherries, and fresh tarragon.  A little further variation from the classic.


Do you all know about Greek yogurt?  This yogurt is popular all over for it's creaminess.  It's thick and mild tasting as well.  It's gaining more and more popularity in the US every day.  It's usually made with whole-fat cow's milk, and is good for you.  Make sure to check it out if you haven't tried it yet.  Makes a great dip too!


So if you want a nice light dinner that's Fast & Fresh, turn to this sandwich.  It would be equally  good served without the bread, in a lettuce cup.  Or you could seve it in tortilla or wonton cups that you've baked and molded in the oven.  As popular as this is everyone will enjoy this version.

Turkey Salad Sandwich


Serves 4


4 c chopped turkey
3/4 c diced celery
1/2 c dried cherries
1/4 c olive oil mayonnaise
1/4 c plain Greek yogurt
1/4 c fresh parsley, chopped
1/3 c minced green onions
2 T fresh lemon juice
1 T fresh tarragon, minced
salt & pepper
1/2 c cashews, roughly chopped
4 croissants, cut in half
4 leaves of green or red leaf lettuce


Combine the turkey, celery, cherries, mayo, yogurt, parsley, green onions, lemon juice, and tarragon in a bowl.  Mix together to combine.  Season with salt and pepper to taste.  Chill until ready to serve.  


Just prior to serving add cashews.  To serve, take each split croissant and add 1 leaf of lettuce on the bottom side.  Add turkey salad, dividing among the 4 croissants.  Serve immediately, and store and leftovers in the refrigerator up to two days.

Chicken Wraps with Tzatziki Sauce

With Valentine's Day over, it's time to lighten up a bit.

This dish I deem classified as a "super-fast" meal.  You can put this together in 15 min, and have a satisfying, hearty lunch or a nice and light dinner.  It's perfect for those hectic days where you just ran in from work, late.  Or is you are too tired to cook from doing Zumba!


The ingredients used are all pre-made, so cooking is really non-existent.  It's a great way to use leftover chicken breasts, or you can opt to purchase a rotisserie chicken and shred that.  Another option, which involves cooking, is to poach a chicken breast and shred the meat for the filling.  For this I used some leftover chicken that I had baked previous night and shredded.


This wrap is a spin on some Greek flavors, using tzatziki sauce, with a little middle eastern flatbread thrown in for good measure.


I hope you enjoy this wrap.  It's mighty tasty!

 

How easy was that?

Chicken Wraps with Tzatziki Sauce


serves 2


2 pieces of flatbread
1/3 c chopped or shredded lettuce
1/2 tomato chopped
1 cooked chicken breast, shredded 
5 T. tzatziki sauce, store bought


Lay the flatbread on a working surface.  Divide shredded lettuce and tomato between the flatbread.  Top with shredded chicken, about 1/2 breast on each wrap.  Top each with 2 1/2 T of tzatziki sauce.  


Roll up flatbread starting from the long side.  Secure with toothpicks and cut in half.  Serve.

Turkey and Guacamole Wraps

So the other day I bought some Zumba DVDs.  Have you all heard of Zumba??
It's the newest craze in exercise classes in LA.  It's like a Latin dance class that gives you a super aerobic workout!

So my DVDs came the other day and I was so excited to start my new attempt at exercise that actually is fun to do...you know the kind you want to stick with?  I have such hopes for Zumba...that it will be the ONE! 

You see, exercise tapes have come and gone around here...but please oh please this has got to be fun!  Everyone says it is...

So I popped it in my player and started up that Latin beat and learned several dance moves!  I was actually laughing trying to keep up with the fast moves...but at the same time I was having fun! Hooray!  

I think Zumba is going to be my ticket to aerobic heaven...or at least I tell my self it's heaven!  So out of breath and tired from my workout I find that I need to eat something light for dinner.  Plus I don't feel I have enough energy to cook...hehe!

So I dug some deli turkey out of the frig with a few extras and made myself this Turkey and Guacamole Wrap.  Wow, was this easy to put together and packed a spicy kick from the spicy guacamole that I used!  Simple, healthy, and it sure beats a plain 'ole sandwich.  It was the perfect meal after my tiring workout.  I think it may be a go-to quickie meal with my new routine.  Zumba!!  and a wrap!

Turkey and Guacamole Wraps

Serves 4

2 c baby spring mix lettuce

2 small tomatoes, seeded and diced

2 T low calorie Italian dressing

6 T. spicy guacamole

4 6 -8 inch flour tortillas

12 oz sliced turkey, deli or roasted

In a medium bowl toss lettuce and tomato with dressing.

On each of the 4 tortillas, spread 1 ½ tablespoons of guacamole over surface.  Add about 2-3 slices of deli sliced turkey, or about 3 oz of roasted turkey.  Add ¼ of the lettuce and tomato mixture.

To wrap:  Fold in the left and right side of the tortilla until the edges are about 1 inch apart.  Roll from the top down.  Cut in half and serve.

Hollywood Bowl & Jalapeno Mustard Dipping Sauce

I love the summertime in LA. 

One of the great pleasures is being able to eat alfresco, listening to some great music.  One place to do that is at the Hollywood Bowl.

I LOVE the Hollywood Bowl.  There is nothing better than sitting under the stars in the cool breeze listening to the fantastic orchestra...and eating all the scrumptious food of course!

MGG and I try to go to the Bowl every season.  This year, not so much.  I'm not sure why, just things got in the way.  So when I saw that they were having a concert  playing music from famous movies...well I just snapped up those tickets and off we went!

The concert was really a treat...but we also got another treat from the weather that day!  First there were clouds, and then the crowd was all yelling..."LOOK!  A DOUBLE RAINBOW!".

How beautiful.

Then came the show...and a lightening show off in the distance as well!  What a site...and quite a night.

The great 'HOLLYWOOD' sign...

Remember this movie?

It's amazing how the orchestra plays the music exactly in time to the movie.

A sea of green...

So on to the food!  I decided to take a picnic. 

The menu:

Sandwich Sliders
Fried Chicken Tenders (I used this recipe cutting the chicken in to tenders which are easier to pick up)
Jalapeno Mustard Dipping Sauce (recipe below)
Cucumber, Tomato, and Dill Salad (click to go to the recipe)
Peach Raspberry Crisp (click to go to the recipe)

For the Sandwich Sliders I took dinner rolls to use as my base.  We had two different sliders:   

Turkey, Salami, and Provolone sliders

Ham & Swiss sliders.

See how cute.  They are wrapped in parchment paper and secured with a pretty toothpick to keep them together when traveling.

We also had some great fried chicken tenders. (You can use my Buttermilk Fried Chicken Breasts as your guide.)   So good!  But what took these over the top is the Jalapeno Mustard Dipping Sauce.  WOW!  This was really good.  I found the recipe in a Southern Living magazine and altered it just a bit.  You should really try this sauce.  It has such ZIP!  It's mustardy and spicy at the same time..(the secret is Jalapeno Jelly) ...a must try.  Great with chicken strips, wings, as a spread on a sandwich...endless possibilities!

Try it, you'll like it....and let me know what you think of this sauce.  Enjoy!

Jalapeno Mustard Dipping Sauce

Makes about 1 cup

Ingredients

3/4 cup mayonnaise
2 tablespoons Jalapeno Pepper Jelly
1/4 cup Dijon mustard

Preparation

Stir together all ingredients until blended.  May be served right away or chilled.

adapted from Southern Living Jalapeno Mustard Dipping Sauce

Fast & Fresh: Grilled Chicken and Avocado Pitas

The other night MGG (my greek god...) and I whipped up a great dinner.

It was pushin' 100 degrees outside and it was getting late, so we wanted something that was quick and light!

So we decided upon my Grilled Chicken and Avocado Pitas.  How often do you turn to a sandwich for a light dinner?

Sandwiches are great to make.  They are so versatile and lend a blank canvas for mounds of creativity!  Just think of all the types of bread there are to set the scene...ciabatta, sourdough, tortilla, naan, country wheat bread, and pitas!

So many options...endless opportunity!

And the best part is that it's full of flavor, quick, doesn't require an oven, light, and fresh.  It's my newest Fast & Fresh entry!

My Grilled Chicken and Avocado Pitas are a little Asian in flavor, using a wasabi mayo for the spread. 

Wow, what a spread!  Spicy and creamy, with a hint of soy!

Grilled chicken, avocado, tomato, and green leaf lettuce round out the ingredients.  This sandwich packs a punch!  Great for a picnic, lunch, dinner, on the go...you get the idea!

Hope you love this dish...it's easy to make, and you can't beat that!

First let's make the spread.  In a small bowl stir together your mayo, wasabi paste, soy sauce and rice wine vinegar.  Stir, Stir, Stir.   What's wasabi paste you ask?  It's sorta like Japanese horseradish. The green stuff they serve with Sushi.  Here what it looks like...!

You should have a nice creamy spread.  You will need to put this in the frig until time to use.

Next you will want to grill some chicken.  Seasoning with salt and pepper.  The chicken doesn't need a marinade as the flavor is in the spread and you don't want to detract or compete with that.  (more on the asparagus later...!)  I used tenders so they would cook faster.

Then as this is grilling prepare your add ins.  Sliced tomato, green leaf lettuce.  And leave the diced avocado until the end so it doesn't turn.  (or dice now and sprinkle with lemon juice).

Heat your pitas to warm them, on the grill for just a few seconds, or in a dry skillet turning them over until warm.

Cut your grilled chicken into bite sized cubes.  Assemble your sandwiches by cutting the pita in half and opening the pockets up.  Place the spread on both of the insides of the pita.  Add green leaf lettuce, your cubed chicken, sliced tomato, and diced avocado.

Voila!  You're done and it's fantastic!!! 

MGG ate his so fast that I hardly had one bite down and he was looking for seconds!!!

Enjoy!


 

Grilled Chicken Avocado Pitas

Serves 4

Ingredients

1 tablespoon wasabi paste
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 cup mayonnaise
1/2 pound boneless chicken breasts
Salt & pepper
2 pita breads
1 ripe avocado, diced
4 leaves of green leaf lettuce
1 medium tomato, seeded and sliced

 

Directions

In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Refrigerate until use.

Sprinkle salt and pepper on both sides of chicken breasts. Cook chicken on a preheated grill over medium-high heat about 6 minutes per side until fully cooked, with the lid down.  Remove from grill.  Toast your pita breads until tender and heated, about 1 min.  If you leave them to long the pita will turn crispy.

Cut chicken into 1 inch cubes.  Cut pita rounds in half and spread some wasabi mayo on both of the insides.  Fill each pita half equally with green leaf lettuce, chicken, avocado, and tomatoes. 

Linked to: Let's Break Bread Together 

BBQ Pulled Pork Sandwiches

What better way to celebrate our county's independance than with a good 'ole American sandwich!

Not just any old sandwich, but one that has the flavors American's love....BBQ.

Now this sandwich is not just any 'ole meat....it PORK...and not a typical smoked pork, cause I don't have a smoker.  But, it certainly does have the smokey flavor, AND the pork is slow cooked and pulled just like a real smoked pork.

The trick is that I used a slow cooker....yes, a crock pot...and it came out tender, moist, and falling off the bone!

Don't let this fool you, this sandwich packs a great punch.  I also used my special Chili Rub I posted yesterday, which gives this great "smokey" flavor. (click on the link to go to the Chili Rub recipe)  Make sure to add this step it's crucial!

This pulled pork sandwich is in the spirit of the Carolina BBQs.    The meat is slow cooked, over indirect heat.  Using a pork shoulder, the meat is "pulled" or shredded.  The all important sauce is a vinegar based sauce which I bought (more on that later) and is used to flavor the pork after the slow cooking is complete.  This sauce is typical of North Carolina.  In South Carolina they tend to use a mustard based sauce, but I like the vinegar base myself!

This is not a "quick" meal by any means, so it takes some time and planning.  Great for a large crowd, a party, celebrations, holiday, or weekend meal.

So let's pull some pork!!!

Take a 4 1b. boneless pork shoulder.  Rub the pork with my chili rub all over, on both sides.  Really rub it in there. 

Place the pork fat side up in a 5 quart slow cooker.  As a basting, add 1 cup of apple cider vinegar and 1/2 stick of butter.  You can put some of the butter on top of the pork so that it melts and seeps in to the meat.

Cover and cook on low for 6 hours, or under very tender.

Remove pork from slow cooker and place on a cutting board to rest and cool enough for you to handle.  I've pulled off the top fat layer here... see that great crust, and the seasoning??

Meanwhile heat up the BBQ sauce in a sauce pan on your stove over low heat.  I purchased a North Carolina Sauce called "NC Barbecue Sauce" from "The Pit".  Purchased from Williams-Sonoma.  The Pit Western-Style North Carolina Barbecue Sauce: A famous blend of pureed tomatoes, tangy cider vinegar, blackstrap molasses and local wildflower honey, this spicy-sweet sauce comes from The Pit Authentic Barbecue in Raleigh, North Carolina; 12 oz.  You can purchase this here:  The Pit - Carolina BBQ Sauce .

You might need several bottles if you are serving a large crowd!

Remove and discard any excess fat from the pork.  Using 2 forks, shred the pork.

Place the shredded pork in the sauce pan and mix with the BBQ sauce.

Toast the hamburger buns using the broiler for about 2-3 minutes until nice and brown.

Top buns with the saucy pork mixture, add a pickle if you like!

See how yummy, makes you want some huh?
Now I served this with a "special" cole slaw...which I'll share with your tomorrow!

So fire up the...hmmmm...slow cooker, and get you some BBQ pulled pork going!  Enjoy!












BBQ Pulled Pork Sandwiches

Serves 8

4 lb. boneless pork shoulder
1 c chili rub
1 c apple cider vinegar
1/2 stick unsalted butter
1 bottle of BBQ sauce, North Carolina Style (I used "The Pit")
8 hamburger buns, toasted
pickle slices are optional

Rub your pork with the chili rub mixture, rubbing on all sides.  Place pork in a 5 qt. slow cooker.  Add apple cider vinegar and butter to the slow cooker.  Cover and cook on low for 6 hours, or until very tender.

Remove from cooker and place pork on a cutting board.  Let cool for several minutes.

Heat BBQ sauce in a medium sauce pan over low heat.  Shred pork using forks.  Place shredded pork inside the sauce pan stirring to coat completely.  Allow to simmer while you prepare the sandwiches.

Toast hamburger buns in the broiler 2-3 min until golden brown.  Top the bottom bun with pork mixture.  Cover with the top bun.  Serve with pickles if desired!