Wingers Chicken Sandwhich

I know, this is way to easy to even be considered a recipe, but it's so good and so fast I had to post. We had absolutely NO food in the house this weekend (I didn't want to leave the house in the snow storm to go shopping) so I had to get a little creative when it came to something to eat. And although this really isn't that creative or that original, I have never thought of doing it before so maybe you haven't either :)

-Cut chicken breast into small/thin strips
-Mix flour, cornstarch, salt and pepper (no measurements, just tossed it in) in a bowl and coat chicken
-Fry them (make sure to get them really crispy!)
-Remove from pan, set onto paper towell to remove excess grease
-Put chicken in a bowl, drizzle with wingers amazin' sauce (the real thing, OR copy cat recipe soon to be posted) and toss to coat
-Put a little mayo on a hamburger bun, a few slices of chicken, lettuce, and salt and pepper.

Seriously, this little number is so good. The best part - the longest step is thawing the chicken! :)

Haggen's Chicken Panini Sandwich

When we lived in Portland, there was a grocery store down the street from us called Haggen. Best store ever! We loved it. They always had the best sandwiches in their deli and this was one of our favorites. I have been craving it lately, but couldn't remember what was in it, so I emailed the store and they sent me the recipe. I was too hungry and excited that I forgot to take a picture!

Pesto Mayonnaise
-1 Lb Best Foods Mayonnaise
-2 Ounces Pesto
*Obviously I didn't do this much, I just mixed a small part of each.

CHICKEN PANINI
1 ea Soft Hoagie Roll
Pesto Mayonnaise
Shaved Asiago (I splurged and bought Asiago and it was worth it!)
Avocado sliced
Red Onion, sliced
Chicken Breast (from the deli counter)
sprinkle Kosher Salt
sprinkle Black Pepper, ground
Pesto Mayonnaise

Layer ingredients in order given. Super yummy!

*Maybe I'll remember to take a picture tomorrow when I make these again for lunch!

Emeril's Kicked-Up Tuna Melts

From Everyday Food

Serves 4

* 4 cans (5 ounces each) solid white tuna packed in water, drained
* 1/3 cup mayonnaise, plus more for spreading
* 1/4 cup finely chopped red onion
* 4 teaspoons capers, rinsed and drained
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon coarse salt
* 1 teaspoon ground pepper
* 1/4 teaspoon dried oregano, crumbled between your fingers
* 4 slices crusty bread
* 8 thin slices tomato
* 4 slices provolone

Directions

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

~Simple, yummy, and perfect for a fast summer night dinner!

~I halved it, only using 2 cans of tuna and omitted the capers, yuck!, and I got 6 sandwiches out of it. I just used a small loaf of sourdough bread - next time I will toast the bread a little first. It would probably be good with canned chicken too.

Toasted Artichoke Sandwiches

Another recipe from Simple and Delicious

• 4 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and thinly sliced
• 1 tablespoon canola oil (I used olive oil)
  
• 3/4 cup shredded Parmesan cheese
• 1/3 cup mayonnaise
• 1/3 cup sun-dried tomatoes (not packed in oil)
• 8 slices Italian bread (1/2 inch thick)
• 8 spinach leaves
• 1/4 cup butter, softened

Directions

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat.
• In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped.
• Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches.
• On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned. Yield: 4 servings.

*I used a yellow pepper cause that's all I had, I'm sure it doesn't matter either way, I wonder if roasted red peppers from a jar would be good in this. I didn't stir the cheese into the veggies, I waited until I put the veggies on the sandwich and then sprinkled the cheese on top of that. I got 3 sandwiches out of this and I think I have enough leftover for 2 more for lunch tomorrow. I bought a loaf of Italian bread already pre-sliced at the store so the slices would be super thin and then I skipped the butter part and just grilled these on my panini grill. I couldn't find sun dried tomatoes packed in water, so I just bought the ones packed in oil and rinsed them off.
*Dall was skeptical when I was making them, but he loved them and said this recipe is definetely a keeper! I loved them too, by the way.... :)

Turkey Pesto Sandwich

1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
Directions:
Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside.
In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.