I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

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Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

This is a clean-out-the-fridge recipe because I had a few asparagus spears, a couple slices of prosciutto, and half a box of Boursin in the fridge that needed to be used up. I toasted the baguette slices and prosciutto in the oven until crispy, and the asparagus until tender. After drizzling the asparagus with fresh lemon juice & zest, I layered the crostini with Boursin cheese, asparagus, and crumbled prosciutto. Simple and so delicious! My daughter and I devoured them in minutes. This easy appetizer would be terrific for Thanksgiving, Christmas, and Easter feasts.

Asparagus Boursin Crostini with Crispy Prosciutto

Ingredients:

• 1 small baguette, sliced
• 7-10 asparagus spears, woody ends removed, and diced
• 2 slices of prosciutto
• 1 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• Juice and zest from ½ lemon
• ¼ cup Garlic and Herb Boursin Cheese, room temperature

Asparagus Boursin Crostini with Crispy Prosciutto

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Prepare the crostini by brushing both sides of each piece of baguette with some olive oil. Place them on one end of the baking sheet.

Prepare the prosciutto by separating the slices and placing them on the other end of the baking sheet.

Prepare the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.

Bake everything by placing it in the oven to bake for 10 minutes.

Flip crostini, prosciutto slices, and asparagus bits over and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.

Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.

Allow the crostini to cool on a wire cooling rack for 10 minutes.

Finish seasoning the asparagus with lemon juice and zest and a bit more sea salt if needed.

Assemble the crostini by slathering some Boursin cheese on each crostini.

Top with some asparagus and finish with a few prosciutto crumbles.

Serve crostini by placing them on a serving tray or plate and serving immediately. Enjoy.

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Asparagus Boursin Crostini with Crispy Prosciutto

Course Appetizer, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 Crostini

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Wire Cooling Rack

Ingredients

• 1 small baguette sliced
• 7-10 asparagus spears woody ends removed, and diced
• 2 slices of prosciutto
• 1 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• Juice and zest from ½ lemon
• ¼ cup Garlic and Herb Boursin Cheese room temperature
• Asparagus Boursin Crostini with Crispy Prosciutto

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Prepare the crostini by brushing both sides of each piece of baguette with some olive oil. Place them on one end of the baking sheet.
• Prepare the prosciutto by separating the slices and placing them on the other end of the baking sheet.
• Prepare the asparagus by tossing the diced asparagus with a couple of teaspoons of olive oil and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste.
• Bake everything by placing it in the oven to bake for 10 minutes.
• Flip crostini, prosciutto slices, and asparagus bits over and bake for another 5-10 minutes, or until the bread and meat are crispy and the asparagus is tender.
• Transfer the prosciutto to some paper towels to drain the fat; it will crisp as it cools. Break into crumbles.
• Allow the crostini to cool on a wire cooling rack for 10 minutes.
• Finish seasoning the asparagus with lemon juice and zest and a bit more sea salt if needed.
• Assemble the crostini by slathering some Boursin cheese on each crostini.
• Top with some asparagus and finish with a few prosciutto crumbles.
• Serve crostini by placing them on a serving tray or plate and serving immediately. Enjoy.

I usually make this egg salad with pickled celery or one with fresh dill, but when I came across this simple egg salad sandwich recipe on Woks of Life with cilantro, scallions, and garlic, I wanted to try it. I loved how simple it was to make, and the pops of freshness from the herbs. My husband and I both thought this egg salad sandwich recipe was tasty, and it pairs nicely with a simple salad and some potato chips.

Simple Egg Salad Sandwich

Ingredients:

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise, to taste
• ½ tsp fresh cilantro, finely chopped
• ½ small green onion, finely sliced
• ¼-½ tsp yellow mustard, to taste
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

How to Make a Simple Egg Salad Sandwich

Prepare the hard-boiled eggs. Click the link for instructions.

Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.

Using a fork, mash the eggs into coarse chunks.

Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.

Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

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Simple Egg Salad Sandwich

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise to taste
• ½ tsp fresh cilantro finely chopped
• ½ small green onion finely sliced
• ¼-½ tsp yellow mustard to taste
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

Instructions

• Prepare the hard-boiled eggs. Click the link above for instructions.
• Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.
• Using a fork, mash the eggs into coarse chunks.
• Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.
• Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

I love a good, simple open-faced sandwich recipe! This easy artichoke jalapeno dip toasts recipe is cheesy, toasty goodness at its best. My husband recently gave me Brook Wiliamson’s new cookbook called Sun-Kissed Cooking, which included a tasty artichoke and crab dip toast recipe that looked delicious. I adapted her recipe and used some artichoke jalapeno and parmesan dip that I had in the fridge, along with some slices from a loaf of crusty bread. My husband and I thought these vegetarian toasts were delicious, and they paired nicely with a loaded garden salad.

Artichoke Jalapeno Dip Toasts

Ingredients:

• 3 thick slices of crusty bread
• 1-2 tbsp olive oil, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic
• ¾ cup artichoke, jalapeno, and parmesan dip, warmed (homemade or store-bought)
• 1-2 tsp fresh parsley, chopped, to taste
• 1 radish, sliced thinly  ***Soaked in ice water for 10 minutes, then dried with a towel
• 1 green onion, sliced thinly
• Flake salt, to taste

How to Make Artichoke Jalapeno Dip Toasts

Heat a grill pan over medium-high heat.

Drizzle some olive oil over both sides of the bread, then season with sea salt and freshly cracked pepper to taste.

Place bread on the grill pan and cook until both sides are lightly charred with grill marks, and nice and toasted, about 5-7 minutes.

Immediately rub the whole garlic clove over each side of all three toasts.

Spoon the warmed artichoke, jalapeno, and parmesan dip over each toast.

Sprinkle the top with some parsley.

Top with the thinly sliced radish, green onion, and flake salt. Serve immediately. Enjoy.

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Artichoke Jalapeno Dip Toasts

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

• 3 thick slices of crusty bread
• 1-2 tbsp Olive oil to taste
• Sea salt and freshly cracked pepper to taste
• 1 clove of garlic
• ¾ cup artichoke jalapeno, and parmesan dip, warmed (homemade or store-bought)
• 1-2 tsp fresh parsley chopped, to taste
• 1 radish sliced thinly ***Soaked in ice water for 10 minutes, then dried with a towel
• 1 green onion sliced thinly
• Flake salt to taste

Instructions

• Heat a grill pan over medium-high heat.
• Drizzle some olive oil over both sides of the bread, then season with sea salt and freshly cracked pepper to taste.
• Place on the grill pan and cook until both sides are lightly charred with grill marks, and nice and toasted.
• Immediately rub the whole garlic clove over each side of all three toasts.
• Spoon the warmed artichoke, jalapeno, and parmesan dip over each toast.
• Sprinkle the top with some parsley.
• Top with the thinly sliced radish, green onion, and flake salt. Serve immediately. Enjoy.

My husband is always happy when I make this recipe for spicy teriyaki chicken sandwiches with caramelized onions. I love that this recipe is easy to make, which is great for a busy weekday. These tasty chicken teriyaki sandwiches paired nicely with fresh fruit, deviled egg pasta salad, and a loaded garden salad.

Spicy Teriyaki Chicken Sandwiches

Ingredients:

• 3 boneless, skinless chicken breasts
• Teriyaki sauce, homemade or store-bought
• 1 tbsp butter
• 1 large onion, finely diced
• 8 slices of Swiss cheese
• 8 pineapple rings, patted dry
• 8 hamburger buns, toasted
• Lettuce
• Tomatoes, if desired

Spicy Sauce:

• ½ cup of mayonnaise
• 1-2 tbsp Sriracha sauce, to taste (we like it spicy!)

How to Make Spicy Teriyaki Chicken Sandwiches:

Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken per breast.

Place the pieces, one at a time, in a heavy-duty zip-lock bag and pound gently to a ¼-inch thickness using a meat pounder.

Marinate the chicken by returning all pieces to the zip-lock bag and pour 1-1½ cups of teriyaki sauce. Seal the bag and squish it around to coat the chicken. Refrigerate for 2-6 hours.

Prepare the caramelized onions by heating the butter in a large skillet over medium heat. Add the diced onions once the butter has melted; stir often. Stir the onions frequently, adding a tablespoon of water to prevent them from drying out, until they are caramelized and deeply golden brown, about 30 minutes. Set aside to cool.

Make the spicy sauce by combining the mayonnaise and sriracha sauce until well combined. Set aside to allow the flavors time to mingle.

Cook the chicken by heating a grill pan over medium heat. Add the pieces of chicken and cook for 8-10 minutes, flipping over halfway through cooking and brushing with some of the teriyaki sauce.

Add the Swiss cheese and cook for a minute or two until melted. Remove and place on a serving plate.

Place the pineapple slices on the grill pan and cook for a minute or two on each side.

To serve, spoon some caramelized onions on each piece of chicken.

Place one on each piece of chicken.

Toast the buns, then slather with spicy sauce.

Place the chicken on the bun and top with lettuce and tomatoes. Serve immediately. Enjoy.

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Spicy Teriyaki Chicken Sandwiches

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Grill Pan

Ingredients

• 3 boneless skinless chicken breasts
• Teriyaki sauce homemade or store-bought
• 1 tbsp butter
• 1 large onion finely diced
• 8 slices of Swiss cheese
• 8 pineapple rings patted dry
• 8 hamburger buns toasted
• Lettuce
• Tomatoes if desired

Instructions

• Prepare the chicken by cutting the chicken breast in half crosswise, then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken per breast.
• Place the pieces, one at a time, in a heavy-duty zip-lock bag and pound gently to a ¼-inch thickness using a meat pounder.
• Marinate the chicken by returning all pieces to the zip-lock bag and pour 1-1½ cups of teriyaki sauce. Seal the bag and squish it around to coat the chicken. Refrigerate for 2-6 hours.
• Prepare the caramelized onions by heating the butter in a large skillet over medium heat. Add the diced onions once the butter has melted; stir often. Stir the onions frequently, adding a tablespoon of water to prevent them from drying out, until they are caramelized and deeply golden brown, about 30 minutes. Set aside to cool.
• Make the spicy sauce by combining the mayonnaise and sriracha sauce until well combined. Set aside to allow the flavors time to mingle.
• Cook the chicken by heating a grill pan over medium heat. Add the pieces of chicken and cook for 8-10 minutes, flipping over halfway through cooking and brushing with some of the teriyaki sauce.
• Add the Swiss cheese and cook for a minute or two until melted. Remove and place on a serving plate.
• Place the pineapple slices on the grill pan and cook for a minute or two on each side.
• To serve, spoon some caramelized onions on each piece of chicken.
• Place one on each piece of chicken.
• Toast the buns, then slather with spicy sauce.
• Place the chicken on the bun and top with lettuce and tomatoes. Serve immediately. Enjoy.

I made this easy cranberry pecan chicken salad recipe that I found on Erin Lives Whole to use up some leftover roasted chicken I had in the fridge, instead of making my go-to recipe for chicken salad. I thought the combination of flavors and textures was great and the chicken salad was tasty on crackers and as a sandwich, but it would also be good in lettuce wraps or pita bread.

Cranberry Pecan Chicken Salad

Dressing Ingredients:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt, plain
• ½-1 tbsp fresh lemon juice, to taste
• 1½ tbsp fresh dill, chopped
• ¼ tsp garlic powder
• Sea salt and freshly cracked pepper, to taste

Chicken Salad Ingredients:

• 1½ cups cooked chicken, diced
• ¼ cup celery, diced
• 3 tbsp dried cranberries, chopped
• 3 tbsp pecans, chopped
• 3 tbsp red onion, finely diced
• Sea salt and freshly cracked pepper, to taste

Serving:

• Crackers
• Bread/toast
• Pita/Naan
• Tortillas
• Lettuce wraps

How to Make Cranberry Pecan Chicken Salad

Make the dressing in a small glass jar by whisking the mayonnaise, Greek yogurt, lemon juice, fresh dill, garlic powder, sea salt, and freshly cracked pepper, to taste, until creamy; seal with a lid and set aside until needed.

 Make the chicken salad by combining the chicken, celery, cranberries, pecans, and red onion in a bowl.

Drizzle the chicken salad with the salad dressing and mix well until everything is evenly coated. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed.

Place into the refrigerator for 30 minutes to allow the flavors time to mingle.

Serve the chicken salad with crackers, bread, toast, pita, tortillas, or lettuce wraps.

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Cranberry Pecan Chicken Salad

Course Lunch, Salad

Cuisine American

Prep Time 10 minutes minutes

Allow flavors time to mingle: 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Adapted by Pam - For the Love of Cooking / Original by Erin Lives Whole

Equipment

• Glass Jar with Lid
• Serving Bowl

Ingredients

Dressing Ingredients:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt plain
• ½-1 tbsp fresh lemon juice to taste
• 1½ tbsp fresh dill chopped
• ¼ tsp garlic powder
• Sea salt and freshly cracked pepper to taste

Chicken Salad Ingredients:

• 1½ cups cooked chicken diced
• ¼ cup celery diced
• 3 tbsp dried cranberries chopped
• 3 tbsp pecans chopped
• 3 tbsp red onion finely diced
• Sea salt and freshly cracked pepper to taste

Serving:

• Crackers
• Bread/toast
• Pita/Naan
• Tortillas
• Lettuce wraps

Instructions

• Make the dressing in a small glass jar by whisking the mayonnaise, Greek yogurt, lemon juice, fresh dill, garlic powder, sea salt, and freshly cracked pepper, to taste, until creamy; seal with lid and set aside until needed.
• Make the chicken salad by combining the chicken, celery, cranberries, pecans, and red onion in a bowl.
• Drizzle the chicken salad with the salad dressing and mix well until everything is evenly coated. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed.
• Place into the refrigerator for 30 minutes to allow the flavors time to mingle.
• Serve the chicken salad with crackers, bread, toast, pita, tortillas, or lettuce wraps.

This was my first time making a Monte Cristo sandwich, but it won’t be the last! What’s not to love about a sweet, salty, crisp, cheesy, tart, and savory sandwich? Some people use turkey & ham in their sandwiches, but I just used ham because it’s what I had on hand. You can use any berry or stonefruit jam, but I served it with homemade raspberry freezer jam, and we thought it was a perfect pairing. My daughter, son, and I thought this delicious & decadent breakfast sandwich had the perfect combination of flavors and textures, and I look forward to making this easy Monte Cristo sandwich recipe for my husband–I think he’ll love it too.

Monte Cristo Sandwich

Egg Mixture:

• 2 eggs, very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper, to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard, to taste
• Mayonnaise, to taste
• Ham slices, to taste (I used 2 per sandwich, but feel free to use more!)
• ½ cup Gruyere cheese, shredded, or more to taste (shredded cheese melts more easily)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam, or other berry or stonefruit jam

How to Make a Monte Cristo Sandwich

Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.

Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.

Layer the ham on one slice of the bread. Sprinkle the shredded Gruyere cheese over the ham and the second slice of bread; gently press down with our hand, then top one slice of bread with the other.

Heat the butter in a large skillet over medium heat.

Dip both sides of the sandwich in the well-whisked egg mixture, then place it into the hot skillet.

Cook the Monte Cristo sandwich for about 3-4 minutes per side until it’s golden brown, and the cheese is melted.

Serve with raspberry freezer jam on the side.

Dust the top with powdered sugar and serve immediately. Enjoy!

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Monte Cristo Sandwich

Course Breakfast, Lunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Egg Mixture:

• 2 eggs very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard to taste
• Mayonnaise to taste
• Ham slices to taste (I used 2 per sandwich but feel free to use more!)
• ½ cup Gruyere cheese shredded, or more to taste (shredded cheese melts easier)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam or other berry or stone fruit jam

Instructions

• Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.
• Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.
• Layer the ham on one slice of the bread. Sprinkle the shredded Gruyere cheese over the ham and the second slice of bread; gently press down with our hand, then top one slice of bread with the other.
• Heat the butter in a large skillet over medium heat.
• Dip both sides of the sandwich in the well-whisked egg mixture, then place it into the hot skillet.
• Cook the Monte Cristo sandwich for about 3-4 minutes per side until it's golden brown, and the cheese is melted.
• Serve with raspberry freezer jam on the side. Dust the top with powdered sugar and serve immediately. Enjoy!

We love crispy chicken sandwiches and instead of making our usual favorite, I made this tasty chicken katsu sandwich recipe with lightly seasoned green cabbage,  homemade tonkatsu sauce, and spicy sriracha mayo on a toasted bun. We all loved this delicious chicken katsu sandwich and thought it paired nicely with an Asian cucumber salad.

Chicken Katsu Sandwich

Chicken Katsu:

• 2 boneless, skinless chicken breasts
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 cup flour
• 2 eggs, well-beaten
• 1 1/2 cups panko crumbs
• 4 tbsp vegetable oil

Sriracha Mayonnaise:

• 1/2 cup of mayonnaise
• 1-2 tbsp sriracha, to taste

Other Ingredients:

• Tonkatsu sauce (click link for the recipe)
• 1/2 head of green cabbage, sliced very thinly or shredded
• Seasoned rice vinegar, to taste
• Sesame Seed Buns

How to Make Chicken Katsu Sandwich

Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.

Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.

Slice each cutlet in half widthwise, so you’ll have a total of 8 pieces of chicken.

Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place uncovered into the refrigerator for 1-4 hours. Side Note: Don’t skip this step! It makes the chicken so much juicier!

Meanwhile, make the sriracha mayonnaise by combining the mayonnaise and ketchup until well-mixed. Place in the refrigerator to allow the flavors time to mingle.

Make the tonkatsu sauce. Click link for the recipe. Place in the refrigerator to allow the flavors time to mingle.

Make a breading assembly line with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.

Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.

Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.

Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture  on both sides until evenly coated.

Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the coating really adhere to the chicken. 

Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT large skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.

Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack.

Finish the process with the remaining chicken.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.

Prepare the cabbage by drizzling some seasoned rice vinegar on the shredded cabbage; toss to coat evenly.  Side Note: You can use fresh lemon juice if you’d prefer.

To serve, toast the buns then slather them with some sriracha mayonnaise, to taste. Place a handful of green cabbage on the bottom bun, place a chicken cutlet on top of the cabbage, drizzle some tonkatsu sauce on the chicken, then top with the other bun. Serve immediately. Enjoy.

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Chicken Katsu Sandwich 

Course Lunch, Main

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Large Skillet or Large Cast Iron Skillet
• Wire Cooling Rack

Ingredients

Chicken Katsu:

• 2 boneless skinless chicken breasts
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• 1 cup flour
• 2 eggs well-beaten
• 1 ½ cups panko crumbs
• 4 tbsp vegetable oil

Sriracha Mayonnaise:

• ½ cup of mayonnaise
• 1-2 tbsp sriracha to taste

Other Ingredients:

• Tonkatsu sauce click link for the recipe
• ½ head of green cabbage sliced very thinly or shredded
• Seasoned rice vinegar to taste
• Sesame Seed Buns

Instructions

• Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
• Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
• Slice each cutlet in half widthwise, so you'll have a total of 8 pieces of chicken.
• Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste. Place uncovered into the refrigerator for 1-4 hours. Side Note: Don’t skip this step! It makes the chicken so much juicier!
• Meanwhile, make the sriracha mayonnaise by combining the mayonnaise and ketchup until well-mixed. Place in the refrigerator to allow the flavors time to mingle.
• Make the tonkatsu sauce. Click link up above for the recipe. Place in the refrigerator to allow the flavors time to mingle.
• Make a breading assembly line with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
• Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.
• Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.
• Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture  on both sides until evenly coated.
• Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the coating really adhere to the chicken.
• Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
• Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack. Finish the process with the remaining chicken.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
• Prepare the cabbage by drizzling some seasoned rice vinegar on the shredded cabbage; toss to coat evenly.  Side Note: You can use fresh lemon juice if you'd prefer.
• To serve, toast the buns then slather them with some sriracha mayonnaise, to taste. Place a handful of green cabbage on the bottom bun, place a chicken cutlet on top of the cabbage, drizzle some tonkatsu sauce on the chicken, then top with the other bun. Serve immediately. Enjoy.

The post Chicken Katsu Sandwich first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/chicken-katsu-sandwich/feed 3 73561 https://fortheloveofcooking.net/recipe/italian-pinwheels https://fortheloveofcooking.net/recipe/italian-pinwheels#comments Thu, 12 Oct 2023 02:05:22 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=69034 Italian pinwheels make a delicious and easy appetizer with all the flavors of a classic Italian sub sandwich.  I had some Italian sub sandwich fixings in the fridge, but no hoagie roll, so I made these tasty little Italian pinwheels instead. These pinwheel sandwiches were easy to make and a great alternative to a sub...

Italian pinwheels make a delicious and easy appetizer with all the flavors of a classic Italian sub sandwich. 

I had some Italian sub sandwich fixings in the fridge, but no hoagie roll, so I made these tasty little Italian pinwheels instead. These pinwheel sandwiches were easy to make and a great alternative to a sub sandwich. My whole family enjoyed them, and we thought they paired nicely with some sweet potato chips and spicy pickled asparagus. I think these little beauties are terrific as a snack, light lunch, or gameday finger food.

Italian Pinwheels:

Italian Cream Cheese Spread:

• 2 oz cream cheese, softened to room temperature
• 2 tbsp mayonnaise
• 1½ tsp white wine vinegar
• 1½ tsp olive oil
• ½ tsp dried basil
• ¼ tsp dried oregano
• Pinch of garlic powder
• Sea salt and freshly cracked pepper, to taste

Pinwheels:

• 2 large flour tortillas or three fajita-sized
• 1½ cups iceberg lettuce, finely shredded
• ¼ yellow onion, thinly sliced
• 3-5 large cherry tomatoes, sliced
• ¼ cup pepperoncini, drained
• 4 oz large pepperoni slices
• 4 oz provolone cheese slices
• 4 oz large Genoa salami slices

How to Make Italian Pinwheels

Prepare the Italian cream cheese spread by combining the softened cream cheese, mayonnaise, white wine vinegar, olive oil, basil, oregano, garlic powder, sea salt, and freshly cracked pepper; mix until well combined. Set aside until needed.

Prepare the pinwheels by spreading the cream cheese evenly over the tortillas. Next, spread the shredded lettuce evenly over each tortilla.

Place the onions, tomato slices, and pepperoncini evenly over the lettuce.  Side Note: Place the tomato slices & pepperoncini on paper towels to blot off excess moisture before using. 

Next, layer the pepperoni, provolone cheese, and Genoa salami slices evenly over the tortillas.

Tightly roll each tortilla into a log.

Secure the pinwheels with a toothpick and use a sharp serrated knife to cut the log into 1-inch pinwheels. Serve and enjoy.

Print

Italian Pinwheels

Italian pinwheels make a delicious and easy appetizer with all the flavors of a classic Italian sub sandwich. 

Course Appetizer, Lunch

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Toothpicks

Ingredients

Italian Cream Cheese Spread:

• 2 oz cream cheese softened to room temperature
• 2 tbsp mayonnaise
• 1½ tsp white wine vinegar
• 1½ tsp olive oil
• ½ tsp dried basil
• ¼ tsp dried oregano
• Pinch of garlic powder
• Sea salt and freshly cracked pepper to taste

Pinwheels:

• 2 large flour tortillas or three fajita sized
• 1½ cups iceberg lettuce finely shredded
• ¼ yellow onion thinly sliced
• 3-5 large cherry tomatoes sliced
• ¼ cup pepperoncini drained
• 4 oz large pepperoni slices
• 4 oz provolone cheese slices
• 4 oz large Genoa salami slices

Instructions

• Prepare the Italian cream cheese spread by combining the softened cream cheese, mayonnaise, white wine vinegar, olive oil, basil, oregano, garlic powder, sea salt, and freshly cracked pepper; mix until well combined. Set aside until needed.
• Prepare the pinwheels by spreading the cream cheese evenly over the tortillas. Next, spread the shredded lettuce evenly over each tortilla. Place the onions, tomato slices, and pepperoncini evenly over the lettuce. Side Note: Place the tomato slices & pepperoncini on paper towels to blot off excess moisture before using. 
• Next, layer the pepperoni, provolone cheese, and Genoa salami slices evenly over the tortillas.
• Tightly roll each tortilla into a log. Secure the pinwheels with a toothpick and use a sharp serrated knife to cut the log into 1-inch pinwheels. Serve and enjoy.

 

The post Italian Pinwheels first appeared on For the Love of Cooking.]]>

My husband and I had some delicious blueberry arugula crostini while dining out, and I wanted to recreate them at home. I toasted some baguette slices until crisp,  slathered them with Boursin cheese, and topped them with arugula, fresh blueberries, candied pecans, and hot honey drizzle.  I made this easy blueberry arugula crostini recipe to pair with some roasted chicken, a huge garden salad, and some smashed potatoes.

Blueberry Arugula Crostini

Ingredients:

• Baguette, sliced thinly at an angle
• Garlic and herb Boursin cheese
• Baby arugula
• Fresh blueberries
• Candied pecans, crushed
• Hot honey (click on the link for the recipe)

How to Make Blueberry Arugula Crostini

Preheat the oven to 350 degrees.

Place the baguette slices on a baking sheet. Bake for 4 minutes, then flip the baguette slices over and bake for 3-4 minutes, or until golden and crisp.

Remove from the oven and set aside to cool slightly.

Slather some garlic herb Boursin cheese on each crostini.

Next, top them with arugula, fresh blueberries, and crushed candied pecans.

Finally, drizzle a bit of hot honey on each crostini. Serve immediately. Enjoy.

Print

Blueberry Arugula Crostini

Course Appetizer, Lunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• Baguette sliced thinly at an angle
• Garlic and Herb Boursin cheese
• Baby arugula
• Fresh blueberries
• Candied pecans crushed
• Hot honey click on link up above for the recipe

Instructions

• Preheat the oven to 350 degrees.
• Place the baguette slices on a baking sheet. Bake for 4 minutes, then flip the baguette slices over and bake for 3-4 minutes, or until golden and crisp.
• Remove from the oven and set aside to cool slightly.
• Slather some garlic herb Boursin cheese on each crostini.
• Next, top them with arugula, fresh blueberries, and crushed candied pecans.
• Finally, drizzle a bit of hot honey on each crostini. Serve immediately. Enjoy.