Sandwich Month Recipes

August 17, 2013 12:04:15 PM PDT
August is National Sandwich Month, and while you could celebrate with a PB&J at home, you can also take your sandwich to the next level.

Amanda Downing, Executive Chef of Rockit Bar & Grill and Rockit Burger Bar, came into our ABC7 studio to show us a few recipes.

Amanda's Recipes:

Grilled Chicken Sandwich
2 each boneless, skinless 7 ounce chicken breasts
Kosher salt
Fresh ground black pepper
1 teaspoon fresh chopped garlic
1 teaspoon fresh chopped parsley
¼ teaspoon fresh chopped thyme
2 tablespoons vegetable oil
4 slices Swiss cheese
2 each green leaf lettuce leaves, rinsed
4 slices ripe tomato
2 each harvest wheat bun with oat topping (we use from Labriola Baking Company)
1 tablespoon butter
3 ounces cranberry whole grain mustard (see recipe below)

Heat grill or griddle to medium-high heat.
Mix the chicken breasts with vegetable oil, parsley, thyme and a pinch of each salt and pepper.
When grill is hot, cook chicken for approximately 5 minutes on each side or until fully cooked through.
Remove from heat and allow to rest for 2 minutes.
Cut each breast in half lengthwise, top each breast with 2 slices each of Swiss cheese.
Heat griddle to medium heat, melt butter, toast each bun.
Spread cranberry mustard on each half of bun, on bottom bun, top with lettuce, then tomato, then chicken with the cheese.
Place top bun on top and cut in half.

Cranberry Whole Grain Mustard
¼ cup dried cranberries
2 tablespoons red wine vinegar
2 tablespoons cranberry juice
¼ cup whole grain mustard

In a small sauce pan, warm the cranberries, vinegar and juice until the cranberries are soft, about 10 minutes.
Blend the cranberries in a blender or small food processor. Whisk into the mustard.
Store any extra mustard in a tight covered container for up to two weeks.

Spicy Chicken Club
2 each 7 ounce boneless, skinless chicken breast, butterflied and flattened to a ¼"
4 slices habanero jack cheese
2 each green leaf lettuce leaves, rinsed
4 slices ripe tomato
4 slices thick cut applewood smoked bacon, cooked
4 slices thick sliced sourdough bread (we use Labriola Baking Company)
2 ounce butter
4 ounces spicy aioli (see recipe below)
Kosher salt
Fresh ground black pepper
2 tablespoons Vegetable oil

Directions Heat grill to medium-high heat.
Lightly drizzle chicken breasts with vegetable oil, kosher salt and black pepper.
Grill for approximately 3 minutes on both sides, or until fully cooked. Top each piece of chicken with two pieces of cheese and allow to melt.
While chicken is cooking, heat griddle or large non-stick frying pan and melt butter and toast bread on both sides.
To assemble sandwich: spread spicy aioli on one side of each piece of bread, place one leaf of lettuce and two slices of tomato on two of the pieces, top with the chicken and cheese and then two pieces of bacon each and then the second piece of bread for each sandwich. Cut in half and serve.

Spicy Aioli
½ cup mayonnaise
¼ teaspoon lemon juice
½ teaspoon cayenne pepper
1/8 teaspoon paprika
1/8 teaspoon granulated garlic
¼ teaspoon sriracha sauce
Pinch kosher salt

Whisk together all ingredients.
Store any extra aioli in a tight covered container for up to one week.

Cinnamon Raisin Grilled Cheese
4 slices thick cut cinnamon raisin bread (we use Red Hen Bread)
6 ounces brie cheese, cut into 6 slices
1 each gala apple, cut into 1/8" julienne
2 ounces butter

Directions Heat griddle to medium heat and add butter
Toast one side of each slice of bread
Flip and then top two of the slices with the brie cheese equally.
Once cheese starts to melt, add apples to each piece and top each with the other pieces of toasted bread, lightly press together, cut in half and serve

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