Alabama White BBQ Chicken Sandwiches

This a delicious swap for the traditional BBQ chicken sandwiches. My 10-yr old loved them so much he had two large sandwiches! I'm not a fan of horseradish, so it can easily be left out of the sauce and it still fantastic. Thanks, Tori, for introducing me to these! (Original recipe here)

2.5 lbs bone-in chicken breasts, or 2 lbs boneless
14.5 oz can chicken broth
1 tbsp liquid smoke
1 tsp seasoned salt

White Sauce:
3/4 cup mayonnaise
3 tbsp apple cider vinegar
1.5 tbsp sugar
1 tbsp jarred horseradish
1 tbsp water
1 tsp lemon juice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt

Place chicken breasts in slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours. Remove chicken, pull off skin, remove bones, then shred the meat. Sprinkle seasoned salt over the meat and mix it in using your hands.

In a medium bowl, whisk together sauce ingredients. Pour half the sauce on the chicken and toss. Put the chicken on toasted rolls and top with more sauce. Top with pickles, if desired.


To freeze: Put chicken, broth, and liquid smoke in large freezer bag. Mix sauce together and put in small bowl or small freezer bag. Thaw and follow directions above.

Pesto Chicken Salad Sandwiches

For this recipe, I used my homemade pesto, but feel free to use a store-bought variety.  I also created extra sandwiches (without the tomato) for the freezer, which can be thawed overnight to make a delicious lunch the next day!

Ingredients:
2 c. boneless chicken breast, cooked and shredded
1 c. basil pesto
1/3 c. Greek yogurt
1 T. lemon juice
2 T. chopped sun-dried tomatoes
4 hoagie rolls, cut in half
Tomato slices (optional)
4 slices mozzarella cheese

Directions:
In a large bowl, stir together the first five ingredients.  Toast the hoagie buns under the broiler for about 1 minute.  Spread the chicken salad mixture onto the hoagie buns and add sliced tomato (if desired) and a slice of mozzarella.  Broil until cheese is melted, about 1 minute.

Caprese Hoagies

One of the best things about summer is fresh vegetables from the garden. This uses two of my favorites-- basil and tomatoes-- in an outstanding sandwich.

Ingredients:

2 T. olive oil
2 T. white wine vinegar
1/4 t. kosher salt
1/4 t. black pepper
6 slices fresh mozzarella
4 sliced Roma tomatoes (or 2 large tomatoes)
1/2 c. fresh basil, roughly torn
3 hoagie buns

Directions:

1. Whisk first 4 ingredients together to make the dressing.

2. Preheat the broiler and lay hoagie buns (outside facing up) on a baking sheet. Broil 2 minutes or until tops are toasted.

3. Flip the buns over and spread the inside of the buns with the dressing, top bottom with mozzarella and top with Roma slices. Sprinkle tomatoes with additional salt and pepper, if desired.

4. Broil tomato side up for about 2 minutes, or until cheese has slightly melted.

5. Add torn basil and close up the hoagie. Enjoy!

Asian Chicken Wraps

This was such a light and easy meal to make. I was unsure how my kids would like it, but they LOVED it! My older son (5 yr old) asked for seconds! It won't keep well as leftovers, but we ate almost everything. :)

1 lb boneless skinless chicken breasts, cut into 1/2-in pieces
1 small red pepper, chopped
2 oz neufchatel or cream cheese
4 cups coleslaw blend
1/2 cup Kraft Asian toasted sesame dressing
1/3 cup lightly salted cocktail peanuts
flour tortillas (or big lettuce leaves)

Cook and stir chicken and peppers in a large nonstick skillet (in a little olive oil) on medium-high heat 6-8 minutes or until chicken is done. Add neufchatel; cook 2 min or until melted, stirring frequently.

Toss coleslaw blend with dressing in large bowl. Add chicken mixture and nuts; mix lightly.

Spoon chicken mixture down centers of tortillas; roll up. Cut in half.

**Recipe from LoveMyPhilly website

Tangy Tuna Sandwich

I'm always looking for quick, yummy things to make for lunch. I really like this sandwich!

Mix together 1/2 c drained tuna, 2 tsp each of olive oil, Dijon mustard, and lemon juice, and chopped fresh dill or basil (or I use a small amount of dried dill) to taste. Spread on 2 slices whole-wheat toast. Enjoy!

Sloppy Joes

I've never been a fan of sloppy joes, but these are really yummy and they couldn't be easier! I use extra mustard because I like it a little more tangy.

1 lb. ground beef
1 can condensed chicken gumbo soup
2 T mustard
2 T ketchup
a few shakes of dehydrated onion chips

Directions:
Brown beef in a skillet; drain. Stir in chicken gumbo soup (do NOT add water)
Add seasonings. Simmer on low for a few minutes, stirring occasionally.

Serve on buns or over mashed potatoes. Makes 6-8 burgers.

Italian Roast Beef Sandwiches

This is something super simple that everyone loves!

1/2 green pepper, diced
1/2 onion, diced
1 pkg mushrooms (we like a lot of mushrooms!)
3 tbsp Italian dressing
6-oz pkg deli-sliced roast beef
Hoagie buns

Saute the green pepper and onion in some olive oil. Season with salt and pepper while cooking. After a couple minutes, add the mushrooms. Once all the veggies start to soften, add the Italian dressing and roast beef. Let it all cook and warm through. Serve on hoagie buns (it usually makes 5 sandwiches when we have it). You can add some provolone cheese if you'd like as well.