Tag Archives: sandwich

Cilantro Burgers with Sriracha Mayo

One of my favorite things (cilantro) + one of my hub’s favorite things (sriracha) … this recipe had our names all over it! I’m not usually adventurous when it comes to burgers—I tend to gravitate to the usual toppings—but I couldn’t resist this Cooking Light recipe for Cilantro Burgers with Sriracha Mayo. Don’t usually go for spicy foods? No worries. These are light on heat and heavy on deliciousness.

I made just one change to the original recipe—I went for ground turkey over the ground sirloin, and I don’t feel like the recipe lost anything by going for the non-red meat option.

Cilantro burgers

Cilantro Burgers with Sriracha Mayo

1 pound ground turkey
3 tbsp chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking spray
4 hamburger buns
3 tbsp light mayonnaise
1 tbsp Sriracha
1/3 cup cilantro sprigs


1. Combine ground turkey, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide turkey mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.

3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Bacon, Egg and Cheese Brunchwich

I was flipping channels the other day and came across an episode of Sandwich King on the Food Network that was all about the brunchwich, a hearty gourmet version of your average breakfast sandwich that blends both breakfast and lunch flavors … hence the name.

Call it inspiration or just plain hunger, but I practically ran to the kitchen and got to work on my own variation. I give you the Bacon, Egg and Cheese Brunchwich, one of the best sandwiches I have ever made! And the possibilities are endless—I can’t wait to see what other combinations I can come up with.

Bacon, Egg and Cheese Brunchwich

Makes 2 sandwiches

2 eggs
6 slices thick-cut bacon
4 slices provolone cheese
1 small tomato, sliced
1 cup spring mix greens
2 hamburger buns
1 tbsp butter

1. Preheat oven to 350°. Place the buns open faced on a cookie sheet and butter each half. Top each side with a slice of cheese. Toast buns in the oven for 3-5 minutes or until cheese is completely melted.

2. In a skillet over medium heat, cook bacon until crispy and place on a plate lined with a paper towel to drain excess grease.

3. Pour grease from the skillet into a coffee mug and set aside for disposal once cooled. Wipe out the skillet with a paper towel.

4. Using the same skillet that you used for the bacon, fry each egg over medium (solid whites and a still liquid but thicker yolk).

5. Assemble each brunchwich: 3 slices of bacon, 2-3 slices of tomato, ½ cup, fried egg, salt and pepper to taste.

Quick & Healthy Meal: Hummus Veggie Flatbreads

These hummus veggie flatbreads are one of our favorite quick and easy weeknight dinners. My family loves these because they are so delicious. The fact that they are full of healthy veggies and protein-packed hummus is just the icing on the cake. I usually serve these with couscous, which cooks in under 10 minutes. The entire meal, start to finish, can be done in around 15 minutes. I hope you enjoy them as much as we do!

Hummus Veggie Flatbreads

What you need:
Naan (or other type of flatbread)
Fresh sliced portabella mushrooms
Green pepper, thin sliced
Tomato, diced
Avocado, diced
Store-bought hummus
Sliced cheese (I’ve used cheddar, pepperjack, and muenster- all good in this recipe)

1. Preheat your oven to 350°. Place one flatbread per person on a cookie sheet and spread with a generous spoonful (or two!) of hummus.

2. Top each with 4-6 slices of green pepper, around 5 or 6 mushrooms, and a sprinkling of tomato—you don’t want to go too heavy on the veggies because you’ll be adding arugula and avocado as well and you want to be able to fold them in half.

3. Place one to two slices of cheese, depending on the size of your flatbread, on each one (I usually break up the cheese to spread it over all of the veggies). Pop the flatbreads in the oven for around 6 minutes or until the cheese is melted.

4. Place one flatbread on each plate and top with some of the avocado and arugula. Fold in half and dig in!

Chick-fil-a Sandwich Copycat

My brother, Josh, sent me a recipe he found online for a copycat Chick-fil-a Sandwich, and I have to admit, I was a bit skeptical at first. I’ve made copycat restaurant recipes before, and they just never quite seem to hit the mark. But after Josh, a self-proclaimed Chick-fil-a addict, tried this recipe and raved about it, I knew I had to give it a shot. Well, folks, it did not disappoint!! Simply put, it’s DELICIOUS! My hat goes off to Hilah Cooking for nailing this copycat recipe!

Chick-fil-a Copycat
From Hilah Cooking

Yields two sandwiches

  • 1 boneless, skinless chicken breast
  • 1/4 cup pickle juice
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 tbsp powdered sugar
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp celery salt
  • 1/4 tsp dried basil
  • Optional: up to 1/2 tsp cayenne pepper for a spicy sandwich
  • Optional: 1 tsp Tabasco sauce
  • 1 cup peanut oil (you can use canola oil if you don’t like or are allergic to peanut oil)
  • 2 hamburger buns, toasted and buttered
  • pickle chips
  1. Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
  2. Cut into two pieces, as even as possible.
  3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
  4. Beat the egg with the milk in a bowl.
  5. Combine the flour, sugar, and spices in another bowl.
  6. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
  7. Heat the oil in a skillet (1/2 inch deep) to about 345-350. (On my electric stove, this was required the highest setting. It’s important to make sure the oil is hot enough so the breading doesn’t just fall off.)
  8. Fry each cutlet for 3 minutes on each side, or until golden and cooked through.
  9. Blot on paper and serve on toasted buns with pickle slices.

Meatless Meal: Grilled Veggie Sandwiches

Our box of produce from Washington’s Green Grocer landed on our doorstep yesterday, and I couldn’t wait to dive into the organic, earthy goodness. Our haul included zucchini, sweet potatoes, kale, tomatoes, butter lettuce, carrots, and tons more, plus a huge baguette of Cuban-style sourdough that I added to our order.

My friend Dori introduced me to WGG last year, and I love getting fruits and veggies from them. They source local produce as much as possible, but they also import produce so we can get our banana fix without having to take a separate trip to the store. {Just try denying my little one her “nana” when she looks at you with her puppy dog eyes. Impossible!} If there’s something in the week’s box that we aren’t particularly fond of, we can swap it out for something else. If we don’t need a new box of veggies one week, we don’t have to get one—and we only pay for the boxes we schedule. Basically, it’s the perfect arrangement for my family!

So between our fresh bread, veggies from the box and stuff I already had on hand, we decided to make grilled veggie sandwiches with goat cheese and vinaigrette and grilled sweet potatoes on the side. We aren’t vegetarians, but we like to have at least a few meatless meals a week to encourage healthy eating and introduce our daughter to plenty of the good stuff. As picky as that child can be, she ate every bite of her veggies for dinner and kept asking for “Mo Mo!” You’d probably want more too if your dinner was this good!