3 tablespoons brown sugar (we used light brown sugar)
4 cups thinly sliced, cooked chicken (we used pulled breast meat from 2 rotisserie chickens)
9 sesame seed buns
Preheat your oven to 325 degrees. Take a medium-sized bowl out and mix all the sauce ingredients together in it. Take a 2-quart casserole dish out and place the chicken in it. Pour the sauce over the chicken, tossing to coat. Place in the oven to cook for 1 ½ to 2 hours, stirring occasionally. Serve on the buns.
This is such an easy dish to make ! The sauce is sweet and tangy and the onions still have a little crunch to them which is a nice contrast to the tender chicken.
2 cups cubed cooked turkey breast (we used Beyond Meat’s grilled chicken strips and needed 2 (9 oz. each) packages in order to get 2 cups worth)
2 cups coleslaw mix
½ cup golden raisins (we used regular raisins since we already had them at home)
1/3 cup chopped unsalted peanuts
1 green onion, chopped (we sliced ours)
¼ cup lime juice
¼ cup honey
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 Tbsp. sesame oil (we used toasted sesame oil)
2 tsp. chili sauce (we used sriracha)
½ tsp. garlic powder
8 pita pocket halves
Take a large mixing bowl out and mix the first 5 ingredients together in it. In a small mixing bowl, whisk together the lime juice, honey, soy sauce, sesame oil, chili sauce and garlic powder until combined. Pour the sauce mixture into the large mixing bowl, tossing to coat.
Fill each pita half with about ½ cup of the mixture.
This is so freaking delicious ! It is pretty saucy though, we would recommend only filling up one pita half and then waiting until you’re done eating to fill up the second half.
Recipe source unknown.
We weren’t paid in any form to promote Beyond Meat.
1 tsp. ground pepper (we used freshly ground black pepper)
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces (we used a boneless pork shoulder picnic roast)
1 ½ cups cider vinegar
½ cup water
4 garlic cloves, minced
8 soft sandwich rolls, split (we used Cobblestone White Sub)
Store-bought barbecue sauce for serving (optional)
Preheat your oven to 350 degrees with racks in the lower and upper portions (we put our racks on the highest and lowest positions). In a small mixing bowl, mix the sugar, cayenne, salt and pepper together until thoroughly combined.
Take a 5-quart Dutch oven or large heavy-bottomed pot out (we went with the Dutch oven) and place the pork in it. Rub the spice mixture all over the pork.
In a bowl with at least a 4-cup capacity, mix the vinegar, water, and garlic together, pouring it over the pork afterwards. Put a lid on the Dutch oven and stick it in the oven on the lower rack. Cook the pork for 2 to 2 ½ hours or until it’s really tender and is easy to pull apart with a fork (we cooked our for roughly 2 hours and 15 minutes).
Take the pork out of the Dutch oven, making sure not to throw away the juice that’s left in the Dutch oven. Using 2 forks, shred the meat and place it in a large container afterwards. Add enough juice from the Dutch oven to moisten the pork, tossing the pork so it all gets moistened (we didn’t need all the juice but we poured it all in anyways because it would’ve been a sin to let any of it go to waste). Add the shredded pork to the rolls, topping with barbecue sauce if you’d like (we didn’t use any barbecue sauce).
Oh my god, this was so f*$@ing delicious ! Fights could break out over someone getting more than their share. The inner parts of the meat are tasty but the outer crust portion is even more flavorful. You got the tang from the vinegar and got heat from the peppers. We also love this recipe because it was so easy to make ! We tried some barbecue sauce with the pulled pork but it didn’t taste nearly as good together as the pulled pork on its own. It’s best to let the pork and juices shine brightly all on their own. The recipe serves 8 but if you love it as much as we do, you can hide half of it for yourself and just lie and tell your family it only serves 4 ! The recipe mentions sandwich rolls but use whatever you want to.
Recipe source unknown.
We weren’t paid in any form to mention Cobblestone.
2 Tbsp. confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 Tbsp. jam (any flavor) (we used strawberry flavored jam) (we used 2 Tbsp. per waffle sandwich to create the ooze effect and to fill the pockets)
1 Tbsp. unsalted butter, plus more if needed
Ground cinnamon, for topping
Take a medium-sized mixing bowl out and add the cream cheese, cottage cheese and confectioners’ sugar to it, stirring to combine. Take half the waffles and spread your desired amount of jam over them. Now take the mixture from the bowl and spread that over the jam and top with the other two waffles left.
Take a large skillet and add the butter to it. Turn the heat up to medium-high* and let the butter melt in the skillet. Once the butter’s fully melted, place the sandwiches in the skillet and let them cook until they look nice and golden and have a nice crispiness to them, cooking the sandwiches for roughly 3 minutes* per side, adding additional butter to the skillet if necessary. (Don’t be afraid to turn down the heat if the sandwiches are cooking too quickly.)
Once the sandwiches are done cooking, take them out of the skillet and let them sit for one minute. Sprinkle confectioners’ sugar and cinnamon over the sandwich if you want.
*We cooked ours on medium-low heat for 2 minutes per side.
We really loved this dish. It felt like a “funday” breakfast to us. We found that the cinnamon added more flavor but we still enjoyed the dish without the cinnamon or extra confectioners’ sugar. The filling was sweet and a little tangy, we enjoyed the creaminess of it against the crunch of the waffles. In order to enjoy that contrast though, you need to eat it right after it’s done cooking. Unfortunately the sandwich will get soft as it sits.
We got this recipe from Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.
We were thinking about the b.l.t. sandwich and decided to do our own initial-based sandwich !
Habanero cheese (we used 3 slices per sandwich, divided)
Avocado, sliced (½ of an avocado per sandwich)
1 pound of Oscar Mayer Naturally Smoked Bacon, cooked (you’ll need 4 slices per sandwich and any bacon leftover is great for munching on)
1 pound of tomatillos, husks removed and afterwards cored and quartered (halve the quarters if the tomatillo is big)
¼ cup water
½ tsp. kosher salt
First start off by making the tomatillo spread: Add the tomatillos and water to a blender. Puree until smooth. Take a large skillet out and add the pureed tomatillo mixture into the skillet. Set the heat to medium-high and add the salt in, stirring to combine. Stirring frequently, reduce the mixture until it has a spread-like consistency. Let it cool down to room temperature.
Now you can start making this sandwich. Spread mayonnaise on one side each of two slices of sourdough bread.
Get a large skillet out and set the heat to low. Once the skillet’s hot, place one slice of the bread in the skillet, mayonnaise side down. Use enough of the tomatillo spread to cover the non-mayo side of the bread followed by: 1 ½ slices of the cheese, bacon, avocado, the other 1 ½ slices of cheese and finally the other slice of bread, mayonnaise side facing outward.
We don’t remember how long it took to cook the first side but it couldn’t have been more than a minute or so ! At this point you flip the sandwich over and cook until it has a nice golden brown crust to it. Eat right away !
This turned out really good ! The avocado adds a nice creaminess, the tomatillo spread has a great tanginess to it, the habanero cheese provides a little heat and the bacon provides a nice contrast in texture as well as a nice level of saltiness.
We weren’t paid in any form to promote Oscar Mayer.
3/4 cup strawberry or raspberry preserves (we used strawberry)
Pre-heat the oven to 375 degrees F. Cut out a 30 x 18-inch sheet of heavy-duty foil. Take the French bread and slice it in half horizontally. Take the honey mustard and spread it equally over the two cut sides of the bread halves. Take the bottom half and lay it down on the foil.
Take the two cheeses as well as the ham and layer them evenly on the bottom half of the bread. Place the top half of the bread over the meat and cheese and wrap the whole loaf up tightly using the double-fold seals method*.
Place the wrapped loaf in the oven for somewhere between 30 to 35 minutes or however long it takes for the cheese to melt and the loaf sandwich to get heated throughout.
Pull the loaf out of the oven and carefully unwrap the foil so steam can escape before cutting the loaf up into 6 pieces. Serve the sandwich with the preserves acting as a dip for it.
*We don’t know what they might have meant by “double-fold seals” but this is how we did a double-fold seals:
This is a tasty sandwich ! You’ll need to eat it right away to fully enjoy the ooey gooey cheese and the crispiness of the bread but the flavors all together are tasty. The sweetness of the honey mustard is a nice contrast against the salty, savory flavor of the ham and cheese. It can be a messy sandwich to enjoy though so we’d recommend having some napkins or paper towels with you while eating this. We tried using the preserves but the flavor overpowered any honey mustard you could taste. For us, the idea of maybe something tangy would be more appealing of a dip to use.