Charlotte’s Kitchen

Archive for the ‘Sandwiches’ Category

I’m always on the lookout for a new recipe for my slow cooker. When I found this Beef Barbecue recipe I knew it was going to be a keeper. You’re going to love how easy it is, and how great it tastes.  One of the things I really like about it is that you prepare it, let it cook all day, and then finish it off while you are putting together the rest of the meal.  Read the rest of this entry »

The tomato plants in my garden look like they are going to yield a great crop. There’s quite a few nice sized ones that should be ready in a couple weeks. I can hardly wait for them to get ripe so I can make the years first BLT with home grown tomatoes. Read the rest of this entry »

INGREDIENTS
1 1/2 pound(s) boneless, skinless chicken breast
1/2 small onion
5 whole(s) black peppercorns
3/4 teaspoon(s) salt, divided
1/4 cup(s) mayonnaise
2 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) tarragon vinegar
1 tablespoon(s) Dijon-style mustard
2 teaspoon(s)     chopped fresh tarragon leaves
1/2 teaspoon(s) ground black pepper
1 large apple, peeled, cored, and cut into 1/2-inch chunks
1/3 cup(s) diced celery
1/3 cup(s) chopped pecans, toasted
2 10-inch baguettes
4 large leaves red-leaf lettuce

DIRECTIONS

• In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
• In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
• Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
• Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.

Ingredients:

2        c shredded skinless rotisserie chicken meat (10 oz.)

1/3    c barbecue sauce

1 1/2  c fresh corn kernels (about 3 ears)

2           plum tomatoes, chopped

1            T fresh lime juice

8            6 inch flour tortillas

3            c thinly sliced iceberg lettuce

1/2       c reduced fat sour cream

Directions:

In a large bowl, stir together chicken, barbecue sauce, corn, tomatoes and lime juice.

Just before serving tacos, place stack of tortillas between paper towels on microwave safe plate; heat in microwave on High 10 to 15 seconds to warm.

To serve, divide lettuce and chicken mixture among tortillas;  fold over to eat of of hand.   Serve each with a dollop of sour cream

Ingredients:

3     T mayonnaise

1     t Watkins Thyme

2     T yellow mustard

4     8 inch flour tortillas

12   ounces thinly sliced cooked roast beef

1     12 ounce jar roasted red sweet peppers, drained

1/3 cup crumbled blue cheese

4     cups mixed greens

Additional crumbled blue cheese (optional)

Directions:

In bowl combine mayonnaise and thyme.  Remove and set aside 1 tablespoon of the mayonnaise mixture.  Stir mustard into remaining mayonnaise mixture.

Spread one side of each tortilla with mayonnaise-mustard mixture.  Evenly divide roast beef, sweet peppers and blue cheese among each tortilla.  Roll; brush with reserved mayonnaise-thyme misture.

In extra large skillet over medium heat lightly brown tortilla wraps about 2 minutes per side.  Cut in half.  Divide greens among salad sishes.  Drizzle olive oil and sprinkle additinal blue cheese; top with halved wraps.

Serves 4.

Ingredients:

1/2            cup low-sodium soy sauce

1/2            cup hoisin sauce

3                tablespoons ketchup

3                tablespoons rice vinegar

1/4            cup honey

3                cloves garlic, minced

1 1/2        tablespoons peeled and grated fresh ginger or 3/4 tablespoon Watkins Ginger

2                teaspoons dark sesame oil

1 1/2        teaspoons Chinese five-spice powder

4            pounds boneless Boston butt pork roast, trimmed of fat and cut into 2-inch

chunks (you can substitute beef brisket)

1 0        buns

Directions:

Add everything but the meat and buns to the slow cooker and whisk to combine.  Add the pork and toss it to coat.  Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board.  Shred the pork by pulling the pieces apart with two forks.  Return the meat to the cooker, stir it into the remaining sauce and then serve it on the buns.  If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.  Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.  Serves 10.