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.

Print

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 can’t wait to make this easy Monte Cristo sandwich recipe for my husband because 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!)
• 1/2 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 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. Divide the shredded Gruyere cheese on top of the ham and the second slice of bread; gently press down with our hand, then top one slice of bread on top of 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 into the hot skillet.

Cook the Monte Cristo sandwich for about 3-4 minutes per side until the sandwich is 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!

Print

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. Divide the shredded Gruyere cheese on top of the ham and the second slice of bread; gently press down with our hand, then top one slice of bread on top of 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 into the hot skillet.
• Cook the Monte Cristo sandwich for about 3-4 minutes per side until the sandwich is 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 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 it paired nicely with a 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.

Print

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.

I had some Italian sub sandwich fixings in the fridge but no hoagie rolls so I made these tasty little Italian pinwheels instead. These pinwheel sandwiches were super easy to make and a great alternative to a big sub sandwich and my whole family enjoyed them. 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

Make 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 spread evenly over the tortillas. Next, spread the shredded lettuce evenly over the 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

• Make 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 spread evenly over the tortillas. Next, spread the shredded lettuce evenly over the 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.

My husband and I had some delicious blueberry arugula crostini while dining out recently and I wanted to recreate them at home. I toasted some baguette slices until crisp, then I slathered them with garlic and herb Boursin cheese and topped them with arugula, fresh blueberries, candied pecans, and a drizzle of hot honey.  I made these blueberry arugula crostini for a recent family lunch and we all loved them.

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 another 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 another 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.

I’ve had some ground beef & hamburger buns that needed to be used up and instead of making burgers, I made these classic sloppy joes. I had recently watched an episode of America’s Test Kitchen for these sloppy joes and I couldn’t wait to give their recipe a try. It was a fun & easy recipe to make and my husband and I both thought these sloppy joes were super tasty.  I really appreciated that they weren’t overly sweet!

Classic Sloppy Joes

Ingredients:

• 2 tbsp water, divided
• 1/2 tsp + 1/8 tsp baking soda, divided
• 1 lb  85 or 90 percent lean ground beef
• 1/2 tsp + 1/8 tsp kosher salt, divided
• 2 tsp olive oil
• 1/2 yellow onion, diced fine
• 2 garlic cloves, minced
• 2 tsp paprika
• 1-2 tsp brown sugar, to taste
• 1/4 tsp crushed red pepper flakes
• 1/4 cup tomato paste
• 1/3 cup ketchup
• 1 tbsp red wine vinegar, plus extra for seasoning
• 1 tbsp Worcestershire sauce
• 1/2 tsp cornstarch
• 4 hamburger buns

How to Make Classic Sloppy Joes

Combine 1 tablespoon of water with 1/2 teaspoon of baking soda and mix well. Place the ground beef in a bowl and drizzle the mixture on top of the meat then season with 1/2 teaspoon of kosher salt; mix until combined; set aside.

Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and remaining 1/8 teaspoon of baking soda and 1/8 teaspoon of kosher salt. Cook, stirring often, for 3-4 minutes, or until very tender. Side Note: The baking soda helps break down the onion and cook quickly. 

Add the garlic, paprika, brown sugar, and crushed red pepper flakes and cook, stirring constantly for 30 seconds.

Add the tomato paste and cook, stirring constantly for 2 minutes.

Add the ground beef and cook, breaking it up as it cooks, for 5 minutes.

Add the ketchup, red wine vinegar, and Worcestershire sauce and stir until evenly combined. Taste and season with sea salt and freshly cracked pepper, to taste and add more vinegar or sugar, if desired.

Combine 1 tablespoon of water with the 1/2 teaspoon of cornstarch until well combined. Add to the meat and cook, stirring often, for 1 minute, until it thickens everything up.

Remove from heat and spoon mixture onto hamburger buns. Serve immediately and enjoy.

Print

Classic Sloppy Joes

Course Lunch, Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• Large skillet

Ingredients

• 2 tbsp water, divided
• ½ tsp + 1/8 tsp baking soda, divided
• 1 lb 85 or 90 percent lean ground beef
• ½ tsp + 1/8 tsp kosher salt, divided
• 2 tsp olive oil
• ½ yellow onion diced fine
• 2 garlic cloves minced
• 2 tsp paprika
• 1-2 tsp brown sugar to taste
• ¼ tsp crushed red pepper flakes
• ¼ cup tomato paste
• ⅓ cup ketchup
• 1 tbsp red wine vinegar plus extra for seasoning
• 1 tbsp Worcestershire sauce
• ½ tsp cornstarch
• 4 hamburger buns

Instructions

• Combine 1 tablespoon of water with 1/2 teaspoon of baking soda and mix well. Place the ground beef in a bowl and drizzle the mixture on top of the meat then season with 1/2 teaspoon of kosher salt; mix until combined; set aside.
• Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and remaining 1/8 teaspoon of baking soda and 1/8 teaspoon of kosher salt. Cook, stirring often, for 3-4 minutes, or until very tender. Side Note: The baking soda helps break down the onion and cook quickly.
• Add the garlic, paprika, brown sugar, and crushed red pepper flakes and cook, stirring constantly for 30 seconds.
• Add the tomato paste and cook, stirring constantly for 2 minutes.
• Add the ground beef and cook, breaking it up as it cooks, for 5 minutes.
• Add the ketchup, red wine vinegar, and Worcestershire sauce and stir until evenly combined. Taste and season with sea salt and freshly cracked pepper, to taste and add more vinegar or sugar, if desired.
• Combine remaining 1 tablespoon of water with the 1/2 teaspoon of cornstarch until well combined. Add to the meat and cook, stirring often, for 1 minute, until it thickens everything up.
• Remove from heat and spoon mixture onto hamburger buns. Serve immediately and enjoy.

You are looking at my husband’s new favorite sandwich that he loves even more than his beloved Italian grinder. The main difference between an Italian sub sandwich and an Italian grinder is the grinder is served with warmed toasted bread, warmed meat, and melted cheese while the sub sandwich ingredients are served cold. The combo of the crusty bread with the creamy mayonnaise & provolone, salty meats, tangy lettuce, spicy pepperoncini, thinly sliced tomatoes & onion, and Italian seasoning makes this sandwich really delicious, and my husband just loves it!

Italian Sub Sandwich

Vinaigrette:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small clove of garlic, finely minced
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Sub Sandwiches:

• Crusty Italian hoagie roll
• Mayonnaise, to taste
• 4 slices of genoa salami
• 4 slices of pepperoni
• 2 slices of provolone
• 1 cup iceberg lettuce, very thinly sliced (finely shredded)
• Yellow onion, very thinly sliced
• Tomato, very thinly sliced
• Pinch of dried basil, to taste
• Pinch of dried oregano, to taste
• Freshly cracked black pepper, to taste

How to Make an Italian Sub Sandwich

Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.

Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste.  Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.  

Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.

Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.

Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.

Print

Italian Sub Sandwich

Course Lunch, Main

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Jar

Ingredients

Vinaigrette:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small clove of garlic finely minced
• Pinch of sugar to taste
• Sea salt and freshly cracked pepper to taste
• Crusty Italian hoagie roll

Sub Sandwiches:

• Mayonnaise to taste
• 4 slices of genoa salami
• 4 slices of pepperoni
• 2 slices of provolone
• 1 cup iceberg lettuce very thinly sliced (finely shredded)
• Yellow onion very thinly sliced
• Tomato very thinly sliced
• Pinch of dried basil to taste
• Pinch of dried oregano to taste
• Freshly cracked black pepper to taste

Instructions

• Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.
• Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste.  Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.
• Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.
• Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.
• Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.

Since we try to eat meatless meals a few times a week, I’m always on the lookout for tasty vegetarian recipes. I stumbled upon an easy recipe for Swiss portobello mushroom burgers on Recipe Tin Eats that looked amazing so I recently gave it a try. The garlic butter roasted portobello mushrooms were so juicy & flavorful and they paired nicely with the Swiss cheese, spicy sauce, and buttery toasted buns. My husband and I devoured these vegetarian mushroom burgers and we both thought they were so filling and delicious!  Be warned—these Swiss portobello mushroom burgers are really juicy & messy so have napkins on hand!

How to Make Swiss Portobello Mushroom Burgers

Preheat the oven to 450 degrees. Coat a small baking sheet with olive oil cooking spray.

Start cooking the onions by heating the butter in a large skillet over medium heat. Add the onions, season with sea salt, to taste, and cook, stirring often, for 20-30 minutes, or until caramelized. Side Note: Add a bit of water to the skillet when the onion starts to get dry. 

Make the spicy sauce by combining the mayonnaise, ketchup, and sriracha in a small dish; stir until well combined. Set aside to allow flavors time to mingle.

Prepare the mushrooms by stirring together the melted butter, garlic, sea salt, and freshly cracked pepper, to taste together in a small dish until well combined.

Place the portobello mushrooms on the baking sheet stem side down. Brush the butter mixture on the mushrooms. Flip them over and brush the remaining garlic butter evenly onto the rims and gills of the mushroom, being sure to scrape up all of the garlic bits from the dish. Drizzle a bit of olive oil over each mushroom.

Roast the mushrooms by placing them stem side up into the oven to roast for 25 minutes. Flip the mushrooms over and roast for an additional 10 minutes.

Add a slice of Swiss cheese on top of each mushroom and return to the oven for 1 minute, or until the cheese has melted.

At the same time, toast the buttered buns in the oven until slightly golden and a bit crisp. Remove from the oven.

Prepare the mushroom burgers by slathering some spicy sauce on both the top and bottom bun. Layer the iceberg lettuce on the bottom bun followed by a slice of tomato, a portobello mushroom, caramelized onion, and top bun. Serve immediately and enjoy!

Print

Swiss Portobello Mushroom Burgers

Course Lunch, Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2

Author Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Small Baking Sheet
• Large skillet

Ingredients

Onions:

• 1 tbsp butter
• 1 red onion, sliced
• Sea salt, to taste

Spicy Sauce:

• ⅓ cup mayonnaise
• 1-2 tbsp ketchup, to taste
• 1-2 tsp sriracha sauce, to taste

Swiss Portobello Mushroom Burgers:

• 2 tbsp butter, melted
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 2 large portobello mushrooms **Get mushrooms that are a bit LARGER than your buns, OR get 1-2 extra mushrooms to roast, slice, and fill the bun.
• 2 Swiss cheese, slices
• 2 sesame buns, buttered
• Iceberg lettuce
• Tomato, sliced

Instructions

• Preheat the oven to 450 degrees. Coat a small baking sheet with olive oil cooking spray.
• Start cooking the onions by heating the butter in a large skillet over medium heat. Add the onions, season with sea salt, to taste, and cook, stirring often, for 20-30 minutes, or until caramelized. Side Note: Add a bit of water to the skillet when the onion starts to get dry.
• Make the spicy sauce by combining the mayonnaise, ketchup, and sriracha in a small dish; stir until well combined. Set aside to allow flavors time to mingle. 
• Prepare the mushrooms by stirring together the melted butter, garlic, sea salt, and freshly cracked pepper, to taste together in a small dish until well combined. 
• Place the portobello mushrooms on the baking sheet stem side down. Brush the butter mixture on the mushrooms. Flip them over and brush the remaining garlic butter evenly onto the rims and gills of the mushroom, being sure to scrape up all of the garlic bits from the dish. Drizzle a bit of olive oil over each mushroom. 
• Roast the mushrooms by placing them stem side up into the oven to roast for 25 minutes. Flip the mushrooms over and roast for an additional 10 minutes. 
• Add a slice of Swiss cheese on top of each mushroom and return to the oven for 1 minute, or until the cheese has melted.
• At the same time, toast the buttered buns in the oven until slightly golden and a bit crisp. Remove from the oven. 
• Prepare the mushroom burgers by slathering some spicy sauce on both the top and bottom bun.
• Layer the iceberg lettuce on the bottom bun followed by a slice of tomato, a portobello mushroom, caramelized onion, and top bun.
• Serve immediately and enjoy!

I recently had a craving for a simple chicken salad sandwich because it takes me back to my younger days. I had some leftover roasted chicken in the fridge so I threw together this classic chicken salad recipe that I found on Spend with Pennies and made myself a delicious sandwich.  This chicken salad recipe is very adaptable so you can switch it up by adding other herbs, cranberries, grapes, or nuts and you can serve it on your favorite type of bread, over lettuce, or as a spread for crackers.

How to Make a Classic Chicken Salad

Combine the mayonnaise, vinegar, Dijon mustard, chives, and fresh dill together in a medium bowl; mix until well combined.

Add the chicken, onion, and celery then gently mix until well combined and evenly coated with the dressing. Season with sea salt and freshly cracked pepper, to taste.

Serve on bread, toast, lettuce, or with crackers. Enjoy.

Print

Classic Chicken Salad

Course Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Spend with Pennies

Ingredients

Dressing:

• ⅓-½ cup mayonnaise, to taste
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp fresh chives, snipped
• 1 tsp fresh dill fronds
• Sea salt and freshly cracked pepper, to taste

Remaining Ingredients:

• 2 cups roasted chicken, chopped
• 2 tbsp onion, diced
• 1 stalk celery, diced

Instructions

• Combine the mayonnaise, vinegar, Dijon mustard, chives, and fresh dill together in a medium bowl; mix until well combined. Season with sea salt and freshly cracked pepper, to taste. 
• Add the chicken, onion, and celery then gently mix until well combined and evenly coated with the dressing. Taste and adjust seasoning if needed.
• Serve on bread, toast, lettuce, or with crackers. Enjoy. 

My family loves easy Mediterranean recipes so I couldn’t wait to make these Greek chicken gyros from a recipe I found on Recipe Tin Eats. I adapted her recipe just a bit by adding some dill and red wine vinegar to the tzatziki sauce,  a little less oregano to the marinade, and some seasoned rice vinegar to the salad, but otherwise kept it as written. The whole meal is healthy, easy to throw together, and tasted so delicious! My family really LOVED this entire meal and asked that it be added to our regular weekly meal rotation.

How to Make Greek Chicken Gyros

Prepare the chicken marinade by combining Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste, in a large ziplock bag; mix well. Add the chicken thighs and smoosh together until the chicken is evenly covered in the marinade. Seal and refrigerate for 2-12 hours to marinate. 

Prepare the tzatziki sauce by cutting the cucumber in half lengthwise and scooping out any seeds with a spoon. Coarsely grate the cucumber on a cheese grater. Wrap the shredded cucumber up in a tea towel or a few paper towels and squeeze tightly to remove excess liquid. Place the drained cucumber in a bowl and add the Greek yogurt, lemon juice, olive oil, red wine vinegar, garlic, dill, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and chill in the refrigerator until needed.

Prepare the salad by combining the diced cucumber, tomatoes, onion, and seasoned rice vinegar together in a bowl. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed.

Cook the chicken by heating a large grill pan or large skillet over medium-high heat. Once hot, brush the pan with 1 tablespoon of vegetable oil (or drizzle in the skillet) and add the chicken thighs. Cook for 3-4 minutes until golden brown and cooked through, depending on the size of the thighs. Remove the chicken to a cutting board and cover it loosely with tin foil. Slice thinly right before serving.

Serve with warm pita bread, tzatziki sauce, cucumber tomato salad, feta cheese, and lemon wedges. Enjoy!

Print

Greek Chicken Gyros

Course Main

Cuisine Greek

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Grill Pan or Large Skillet

Ingredients

Chicken & Marinade:

• 3 tbsp Greek yogurt
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• 3 cloves of garlic, minced
• 1½ tsp dried oregano
• 1 tsp fresh parsley, chopped
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes
• 2 lbs chicken thighs, boneless & skinless

Tzatziki Sauce:

• 1 English cucumber, halved lengthwise and seeded **Coarsely grated on a cheese grater
• 1¼ cups Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 1 tsp dried dill
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Cucumber Tomato Salad:

• 1 English cucumber, seeded and diced
• 2 Roma tomatoes, seeded and diced
• ½ small yellow onion, diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp seasoned rice vinegar ** You can also use red wine vinegar & a pinch of sugar
• Sea salt and freshly cracked pepper, to taste

For Serving:

• Pita bread, warmed
• Tzatziki sauce
• Cucumber tomato salad
• Feta cheese crumbles
• Lemon wedges

Instructions

Prepare the Chicken Marinade:

• Combine the Greek yogurt, lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste, in a large ziplock bag; mix well.
• Add the chicken thighs and smoosh together until the chicken is evenly covered in the marinade. Seal and refrigerate for 2-12 hours to marinate. 

Prepare the Tzatziki Sauce:

• Cut the cucumber in half lengthwise and scoop out any seeds with a spoon. Coarsely grate the cucumber on a cheese grater. Wrap the shredded cucumber up in a tea towel or a few paper towels and squeeze tightly to remove excess liquid.
• Place the drained cucumber in a bowl and add the Greek yogurt, lemon juice, olive oil, red wine vinegar, garlic, dill, sea salt, and freshly cracked pepper, to taste; mix until well combined. Cover and chill in the refrigerator until needed. 

Prepare the Cucumber Tomato Salad:

• Prepare the salad by combining the diced cucumber, tomatoes, onion, and seasoned rice vinegar together in a bowl. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed. Add the parsley and season with sea salt and freshly cracked pepper, to taste; mix until well combined. Cover and refrigerate until needed. 

Cook the Chicken:

• Heat a large grill pan or large skillet over medium-high heat. Once hot, brush the pan with 1 tablespoon of vegetable oil (or drizzle in the skillet) and add the chicken thighs. Cook for 3-4 minutes until golden brown and cooked through, depending on the size of the thighs.
• Remove the chicken to a cutting board and cover it loosely with tin foil. Slice thinly right before serving.

To Serve:

• Serve with warm pita bread, tzatziki sauce, cucumber tomato salad, feta cheese, and lemon wedges. Enjoy!