Here are some awesome sandwiches to pack for a summer picnic or beach day. Or even just a Tuesday! These are classic sandwich flavor combos flipped on their heads and made with a more modern and/or upscale feel. Summer isn’t over yet, so pack up those baskets and get out there and enjoy the warm weather, some great company and some awesome sandwiches!!
Print Recipe
Honey Lime Pulled Chicken
Ingredients
- 6 6oz Chicken breasts
- 1/4 cup honey
- 1/2 cup water or chicken stock
- 2 each limes, juiced
- 4 each garlic cloves minced
- to taste Kosher salt
- Corn and Cabbage Slaw
- 1 cup corn cut from the cob or frozen
- 4 cups rainbow slaw w/shredded carrots
- 1/4 cups green onion sliced thin on the bias
- 1/4 cup parmesan cheese grated
- 1/3 cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp light brown sugar
- to taste Kosher salt
- to taste freshly cracked black pepper
Instructions
- Mark the chicken on the grill and then place the chicken in a medium stockpot
- Whisk all the remaining ingredients together in a bowl
- Pour the liquid mixture over the chicken and cook on low to medium until the chicken is fully poached. This will take about 30-35 min depending on the size of the chicken
- Cool down slightly and shred. Strain cooking liquid and toss with shredded chicken.
- Corn and Cabbage Slaw
- In a large bowl, combine corn, cabbage, green onion and cheese.
- In a separate bowl, whisk together the mayo, vinegar, mustard, brown sugar and salt and pepper
- Pour dressing over the cabbage mixture and toss to completely coat. Chill and serve.
- To assemble the sandwich, use a brioche bun, top it with pulled chicken and then slaw and then the top bun.
- Enjoy!
Chef’s tip-Marking the chicken on the grill first helps give a smokey flavor to the chicken as well as a great presentation quality. Watch the salt in the poaching liquid for the chicken as you have lime juice in there. Acid can tend to taste almost salt like, so remember, you can always add more, but you can’t take away.
BLT Turkey Jam Sandwich
Ingredients
- 12 slices oven roasted turkey breast cooked
- 8 tsp roasted garlic aioli
- 8 pcs jalapeno bacon cooked
- 3 oz baby arugula
- 8 tsp tomato jam
- 4 each pretzel hoagie bun sliced
Instructions
- On the bottom piece of each of the pretzel buns, spread 2 teaspoons of the roasted garlic aioli
- Lay 3-4 slices of the turkey on top of the aioli. Place two slices of the jalapeno bacon on top of the sliced turkey
- Spread 2 teaspoons of tomato jam on the inside of the top buns. Top the bacon with 3/4 oz of arugula and place the top bun on top of the arugula
- Cut the sandwich in half on the bias and place a bamboo knot pick into the center of each half or wrap each half with deli paper or wax paper
**Note-Recipes for the roasted garlic aioli and the tomato jam are in the recipe section under sauces.
Chef’s tip-When you make the jam for this sandwich, be careful not to over reduce it. It will continue to thicken as it cools. So, pull it off the stove when it is slightly looser than you actually want it.Â
Vegetable Sandwich with Dill
Ingredients
- 2 cups plain yogurt
- 3 tbsp fresh dill chopped
- 1 1/2 tsps Dijon mustard
- 1 tbsp cooking oil
- 1 tsp white wine vinegar
- to taste Kosher salt and freshly cracked black pepper
- 8 each multigrain bread thick sliced
- 8 each leaf lettuce leaves
- 1/2 lb provolone cheese sliced
- 2 each tomatoes sliced
- 1 each cucumber peeled and sliced thin
- 1 small red onion sliced very thin
- 1 ripe avocado sliced
- 1 cup alfafa sprouts
Instructions
- In a small bowl, stir together the yogurt, dill, mustard, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Spread a tablespoon of the dill sauce on one side of each of four slices of bread. Top each slice with lettuce, provolone, tomatoes, a sprinkling of salt and pepper, the cucumber, onion, avocado, and sprouts.
- Drizzle another tablespoon of dill sauce over each sandwich. Cover with the remaining four slices of bread
Chef’s Tip-Â If raw onions have too much bite to them for you; run them under cold water and pat them dry. This will help ease the flavor of the raw onion.
