SPECIAL EGG SANDWICH TO THE GO

I was driving almost an hour already going to my friend's house. I was invited to come and witness a wedding. This friend is also a chef like me. She also owns a restaurant business in the place where I am heading to. Its a long drive as I expected but I cannot see any dinners where I can stop and eat and proceed to my destination. 

I am already very hungry and I cannot drive any longer without any food to fill my empty stomach. Luckily I have prepared an egg sandwich before I drove off to the location. I immediately stopped and went back seat and check my bags. My egg sandwich was just there waiting for me to eat him. I am very hungry and this will be my food for lunch. I prepared two huge egg sandwiches and I am just happy to made them big, just enough for my hungry stomach. Bona Petit!

EGG SALAD SANDWICH RECIPE

EGG SALAD SANDWICH RECIPE

Ingredients

8 eggs

1/2 cup mayonnaise

1 teaspoon prepared yellow mustard

1/4 cup chopped green onion

salt and pepper to taste

1/4 teaspoon paprika

Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

CHICKEN SANDWICH WITH ZANG

CHICKEN SANDWICH WITH ZANG

Ingredients

* 4 skinless, boneless chicken breast halves
* 3 tablespoons Italian seasoning
* 3 tablespoons grill seasoning
* 1/2 cup barbeque sauce
* 1 teaspoon butter
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 4 mushrooms, sliced
* 4 hamburger buns, split and toasted
* 4 slices Swiss cheese


Directions

1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.

2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.

4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.

TASTY CHCIKCEN BBQ SANDWICH RECIPE

TASTY CHICKEN BBQ SANDWICH RECIPE


Ingredients

* 2 (4 pound) whole chickens, cut up
* 1 1/2 cups ketchup
* 3/4 cup prepared mustard
* 5 tablespoons brown sugar
* 5 tablespoons minced garlic
* 5 tablespoons honey
* 1/4 cup steak sauce
* 4 tablespoons lemon juice
* 3 tablespoons liquid smoke flavoring
* salt and pepper to taste
* 12 hamburger buns
* 3 cups prepared coleslaw (optional)


Directions

1. Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.

2. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.

3. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

MEATBALLS SANDWICH RECIPE

MEATBALLS SANDWICH RECIPE

Ingredients

* 1 (11.75 ounce) loaf Pepperidge Farm® Frozen Mozzarella Garlic Cheese Bread
* 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Tomato & Basil Italian Sauce
* 6 (1 ounce) frozen meatballs


Directions

1. Heat the oven to 400 degrees F.

2. Remove the bread from the bag. Place the frozen bread halves, cut-side up, on an ungreased baking sheet. (If the bread halves are frozen together, carefully insert a fork between halves to separate.) Place baking sheet on the middle oven rack.

3. Bake for 10 minutes or until it's hot.

4. Heat the sauce and meatballs in a 2-quart saucepan over low heat. Cook and stir for 20 minutes or until the meatballs are heated through.

5. Place the meatballs onto the bottom bread half. Top with the remaining bread half. Cut into quarters.

CHICKEN BREAD RECIPE

CHICKEN BREAD RECIPE

Ingredients

* 1/4 cup coarsely grated seedless cucumber
* 3/4 cup Hellmann's® or Best Foods® Light Mayonnaise
* 2 cloves garlic, finely chopped
* 1 tablespoon fresh lemon juice
* 1 tablespoon fresh grated lemon peel
* 4 whole wheat pita breads, split
* Fresh spinach leaves, rinsed and patted dry
* 8 cherry tomatoes, halved
* 1 pound sliced rotisserie or grilled chicken or turkey


Directions

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have have a watery dressing.) Combine drained cucumbers, Hellmann's® or Best Foods® Real Mayonnaise, garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.

2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

GARLIC TOASTED BREAD RECIPE

GARLIC TOASTED BREAD RECIPE


Ingredients

* 1 (1 pound) loaf Italian bread
* 5 tablespoons butter, softened
* 2 teaspoons extra virgin olive oil
* 3 cloves garlic, crushed
* 1 teaspoon dried oregano
* salt and pepper to taste
* 1 cup shredded mozzarella cheese


Directions

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

BBQ Toasted Patty Melts

BBQ Toasted Patty Melts

Ingredients:

1 large onion, sliced
1 Tbsp. oil
1/4 cup KRAFT Original Barbecue Sauce
1 lb. ground beef
4 KRAFT Singles
8 slices whole wheat bread, toasted

Procedure:

COOK onions in hot oil in large nonstick skillet on medium-high heat 8 min. or until golden brown, stirring frequently and adding barbecue sauce the last few minutes. Remove onions from skillet; set aside. Wipe skillet with paper towel.
SHAPE meat into 4 (1/2-inch-thick) patties. Cook in skillet on medium heat 4 to 6 min. on each side or until done (160ºF). Top with Singles; cover. Remove from heat. Let stand until melted.
FILL toast slices with burgers and onions.

Bistro Burger

Bistro Burger

Ingredients:

1 lb. extra-lean ground beef
4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices
4 onion slices (1/2 inch thick)
4 hamburger buns
1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise

Procedure:

SHAPE meat into 4 (1/2-inch-thick) patties.
GRILL 4 to 6 min. on each side or until done (160°F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min.
SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions.

Southwest Chicken Salad Panini

Southwest Chicken Salad Panini

Ingredients:

2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. MIRACLE WHIP Light Dressing
2 Tbsp. KRAFT Light Ranch Dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 KRAFT 2% Milk Singles

Procedure:

HEAT panini grill to medium-high heat. Mix chicken, chili powder and dressings.
FILL bread slices with chicken mixture, tomatoes and 2% Milk Singles.
GRILL 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

Chicken Salad Panini

Chicken Salad Panini

Ingredients:

2-1/2 cups chopped cooked chicken breast
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
2 Tbsp. OSCAR MAYER Real Bacon Bits
1 green onion, thinly sliced
2 Tbsp. KRAFT Light Ranch Dressing
8 slices multi-grain bread
1 tomato, cut into 8 thin slices
4 KRAFT Deli Fresh 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

Procedure:

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Easy Chili-Cheese Dog

Easy Chili-Cheese Dog

Ingredients:

6 OSCAR MAYER Selects Angus Beef Franks
1 can (15 oz.) chili
6 hot dog buns
1/3 cup KRAFT Shredded Cheddar Cheese
1/3 cup chopped onions

Procedure:

HEAT grill to medium heat.
GRILL franks 7 to 9 min. or until heated through, turning occasionally.
MEANWHILE, heat chili as directed on can.
PLACE franks in buns; top with chili, cheese and onions.

BBQ Bacon Cheese Dog

BBQ Bacon Cheese Dog

Ingredients:

1 OSCAR MAYER XXL Premium Beef Frank
2 slices OSCAR MAYER Fully Cooked Bacon
1 hot dog bun
1 Tbsp. KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. KRAFT Original Barbecue Sauce

Procedure:

PLACE frank and bacon in bun; sprinkle with cheese. Wrap in paper towel.
MICROWAVE on HIGH 30 to 45 sec. or until frank is heated through and cheese is melted.
TOP with barbecue sauce.

CHICKEN SALAD SANDWICH

Ingredients:

1/2 cup diced and cooked chicken breast
1/2 cup diced celery
1/2 pc onion, diced
1/2 cup sald dressing or mayonnaise will do
1/2 tsp oregano
1/4 tsp salt
1/8 tsp pepper
1 pc hard boiled egg, peeled
8 bread slices
1 pc tomato, sliced into 8 pieces
4 pcs lettuce

Procedure:

Pur chicken breast, celery, onion, salad dressing or mayonnaise, oregano, salt pepper and hard boiled egg in food processor. Pulsate food processor 4times. Ingredients should be well-mix but coarsely chopped. Spread mixture on bread slices; add tomato slices and lettuce. Top with another bread slice. it would also be best to serve the sandwiches with cold fruit juice, four seasons or pure pineapple juice will be a perfect partner for the sandwiches.

HAM AND MOZZARELLA CHEESE SANDWICH

Ingredients:

12 thin slices white bread
1 teaspoon finely chopped oregano leaves
1/3 cup soft butter
6 slices sweet ham
6 slices mozzarella cheese

Procedure:

Trim crusts from bread.
Mix oregano with butter and spread on one side of each bread slice.
Cut 6 slices mozzarella cheese large enough to cover bread and place one on buttered side of each 6 slices. Add ham.
Put on non stick pan over medium low heat until cheese melts, if desired.

HONEY BACON AND EGG SANDWICH

Ingredients:

200 grams bacon
2 pcs hard-boiled eggs, chopped
2 tbsps chopped pimiento
1/3 cup mayonnaise or cream
1 tsp honey
lettuce
6-8 pcs bread, sliced into two
tomato slices

Procedure:

Fry bacon until crisp.
Crumble bacon and combine with egg, pimiento, mayonnaise or cream and honey.
Set aside.
Arrange lettuce on one side of sliced bread and spread 2 heaping tablespoons bacon and egg filling.
Top with tomato slices and cover with other bread slice.
Serve.

GARLIC CHEESE SANDWICH

Ingredients:

2 cups grated sharp cheese
6 tbsps top milk or light cream
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp ground black pepper
6 slices crisp bacon, crumbled

Procedure:

Combine cheese and milk or cream.
Mix well. Blend in remaining ingredients.
Spread on bread or crackers or use for stuffing celery.