Tag Archives: Best Sandwich

Pesto Presto Chicken Sandwich

Pesto Presto Chicken Sandwich

  • Servings: 2
  • Difficulty: easy
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Pesto Presto Chicken Sandwich
Despite being armed with the information about bread being the body’s kryptonite, I love it. Perfectly thick sliced chewy, toothy sourdough and some cheese and I am fine. Jill loves for me to make special sandwiches. I saw some recipes around chicken and pesto and thought I would make a sandwich around it.

I also had finished off a jar of dill pickles and had some left over pickle juice so decided to use that as my chicken marinade. The pickle brine really makes a great marinade. It doesn’t come across as too “pickely”. I also wanted to use goat cheese for tang. To play on that tang I added some jarred sun-dried tomato pesto sauce to my goat cheese.

Also I broiled the sourdough to get a nice crust on the inside while keeping the other side pillow soft. So many things going on with this sandwich. Two pestos in play give an herbaceous main note. The pickle juice brine, goat cheese and sun dried tomatoes bring acid and tang. Really delicious sandwich. A slice of crispy bacon would also be a nice addition.

2 chicken breasts (free range, air chilled)
Sourdough loaf of bread
I small package of goat cheese
1 Jar of sun dried tomato pesto
1 jar of basil pesto
Olive oil
Arugula lettuce
Pickle juice
Mont Jack cheese (not necessary but we had some shredded leftovers)

1. Marinate your chicken breasts in pickle juice for as long as you can. Pound it to be the same thickness so that it cooks evenly. IMG_0049

2. Grill your chicken until cooked through. Get some nice grill marks on both sides. Set aside to rest.

3. With oven on broil. Slice your bread and add a little olive oil and a pinch of salt. Broil until brown and crusty on one side. IMG_0050

4. Take your goat cheese at room temperature and add the tomato pesto until you enjoy the taste. I probably used 2 tablespoons. IMG_0052

5. When bread is toasted add to one side (top) the goat cheese spread. To the other side, add your chicken after you sliced it on the bias. Spread it on the bread and top with the basil pesto. About a tablespoon. Top with arugula and then your tomato pesto bread topper. Slice and enjoy.

Chicken Sage Prosciutto Sandwich

Chicken Sage Prosciutto Sandwich

  • Servings: 2
  • Difficulty: easy
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Alex Guarnaschelli, Executive Chef @ Butter in NYC and Food Network star made this sandwich as one of her “best things I have ever made” recipes. I adapted her recipe and it really is one of the better things I have ever made. Thank you Alex!

If you like a BLT or Club Sandwich then you will like this. It has the crispy Prosciutto that almost crackles like a potato chip. The thin and even chicken gives you perfection and consistency every bite. Also the idea of frying sage leaves and adding them to the sandwich delivers a subtle umami bomb. Finally the mayo and red wine vinegar cut through the fried chicken and bacon to compliment it with a zing. Lastly your bread choice is key. For me I cut thick slices of sourdough and broiled them with a little butter so that they had a sturdy and crunchy side while remaining pillow soft on the inside and outside.

2 skinless chicken breasts “butterflied “ and pounded thinly and evenly
1 cup canola/peanut oil
6 slices prosciutto
10 fresh sage leaves, stemmed
Thick cut Sourdough Bread
Romaine lettuce
Tomato (sliced, salted and patted dry)
½ tbs dried oregano
1 pinch of cayenne or Slap ya Mama (optional)
Kosher salt and pepper

2 eggs, lightly beaten
2 cups plain breadcrumbs
1/4 cup grated Parmesan
1 tbs of Slap Ya Mama (optional)

4 tbs Dukes mayo
2 tbs cup red wine vinegar
1 tsp Tabasco

1. Lets prep everything first. Mix your mayo and red wine vinegar and set aside. Cut your lettuce and your tomatoes. For the tomatoes slice them evenly and put some salt on them and let them sweat on a paper towel. It will pull some of the juice out. Now, butterfly your chicken and between plastic, pound them until they are perfectly even in thickness. Sprinkle both sides with Kosher Salt, Pepper and Oregano and set aside.

2. Take two glass pans and in one beat your eggs together and in the second one mix your breadcrumbs, Parmesan cheese and cayenne or Slap Ya Mama (optional). Now place your seasoned chicken in your egg wash and then dredge them in your breadcrumb mixture. Make sure it is evenly coated and then set them aside to let the coating adhere. 20mins is ideal but 5 minutes will work.

3. Heat your cast iron skillet and pour in your oil and let it heat up. While your oil is heating up get your sage and Prosciutto ready. They fry quickly. Start by frying your Prosciutto and when brown and crispy set them aside on a paper towel. Now fry your sage for about 1 minute. Set aside on paper towel. Now in the same oil turn your heat down to medium low or a little above it. The cast iron retains heat and you want to make sure your chicken cooks through. We like ours on the dark side. Cook both sides for 3-4 minutes and then let them rest on a wire rack.

4. While your chicken is resting, Slice and butter your bread and broil on one side until it is golden brown.

5. Assemble your sandwich by spreading both sides of the browned bread with the mayo/red wine mixture. Add your chicken and top it with the crunchy Prosciutto, Sage, lettuce and tomatoes.

Prepare to be worshiped.

Carolina BBQ Pulled Pork Sandwiches

Carolina BBQ Pulled Pork Sandwiches

  • Servings: 8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
Jill and I went to Prague a few decades ago. My brother was working there so we took a trip to check it out along with touring Germany and Austria. We started our trip in Prague for a few days and then took off for a week and came back to spend our remaining time in Prague. I don’t mean to offend German’s or Austrians but they clearly eat to live and live to drink. For an over-saturated American palate the food is often just bland and uneventful.

So when we made it back to Prague we saw a “Red Hot and Blue”. So we decided to we needed some American food but didn’t want to do the cliche McDonalds hamburger. Frankly the idea of a BBQ joint in Prague in the 90’s was pretty bizarre. So we ordered pulled pork sandwiches and slathered them in BBQ sauce. It was heavenly…real potato salad and ice tea…. ahhhh.

Growing up in Texas pulled pork isn’t on many BBQ menus. Texas is all about the beef. In fact I would say that the yard bird makes it on the menu before the pig. So when we had the sandwich topped with slaw it was something completely unique to us at that time. Today Jill pretty much always prefers the pig if she is having a BBQ sandwich. It’s tender and doesn’t have those “mystery bits” you can find in chicken and beef.

This turned out to be an amazing recipe. You must try it. Instead of using a roasting pan I wrapped the dry rubbed shoulder in tin foil and I didn’t check on it until 6hrs elapsed. When I opened it up I was sad to see the bottom black as coal but it turned out to be a happy accident. The black didn’t taste burnt but instead created burnt ends. When I folded them into the pulled pork it created a great change in taste and texture. That said, when I do it again, I will check it at 4hrs and maybe add a little water or beer.

The buns were broiled to give it an internal crunch and also lent a sturdy surface to support the pulled pork, slaw and sauce. The pork was perfectly flavored and the tangy vinegar mustard sauce set off an explosion of flavor. The creamy, yet spicy slaw, melded everything together and balanced it out. Top 5 best BBQ sandwich I have ever had.

This recipe is adapted from Tyler Florence.
1 Pork shoulder or “butt” 5-7 lbs (bone in)

Dry Rub:
3 tbs of Paprika
1 tbs of garlic powder
1 tbs of dry mustard
1.5 tbs of brown sugar
2.5 tbs of Kosher Salt

Pain drippings if you have them
1 1/2 cups of Apple Cider Vinegar
1/2 cup brown grainy mustard
1/2 cup French’s yellow mustard
1/2 cup of ketchup
1/2 cup of brown sugar
3-4 garlic cloves minced
1 tsp of Kosher Salt
1 tsp of Cayenne pepper
1 tsp of Black Pepper

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

1. Mix the dry rub together and massage it into the pork roast and let it sit over night wrapped up.

2. Preheat oven to 300 degrees and place the dry rubbed pork roast into a roasting pan and cook for 6 hours until the internal temperature is 170 degrees.

3. Make your sauce by pouring some of the pan drippings into the a small pot on medium low heat. Add your garlic and cook for 1-2 mins. Add everything else and let it simmer and meld together.

4. Shred your pork and remove some of the fat. Pour in some of the sauce to coat your pulled pork and reserve some for people who want more.

5. Two hours before serving make you slaw by cutting all your veggies and then mixing in the sauce and spices. Combine well and place into refrigerator covered for 2 hours to let everything meld properly.

6. Toast your buns with a little butter and then add your pulled pork, additional sauce if you want and top with spicy slaw.

I made a simple potato salad by boiling two cubed Idaho potatoes in salted water. Once fork tender, I cooled them and added Dukes Mayo, jalapenos, Pepper, Kosher Salt and Green onions. Didn’t measure anything so I don’t have a recipe for you.

Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Pork Tenderloin
Cheddar cheese
Duke’s mayo
Hoagie Roll

3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar

Pickled Carrots and Radishes
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.