Malibu Chicken Sandwiches

These sandwiches are so incredibly tasty! Oh boy, we really like them. When we had them this last time I asked myself why I don't cook them more often? It's really pretty easy and they are so yummy! If you're not sure you want to go to the trouble of making these, I'll solve the dilemma for you. The answer is yes, you do. :D

I'll share what I do, which is just a little different from the original recipe. This might drive some people crazy but I'm not going to give a lot of exact measurements. The reason is because this recipe is easily adaptable for however ever many chicken sandwiches you want to make. {If you need exact measurements, please check out the original recipe.}

Malibu Chicken Sandwiches
Recipe from Favorite Family Recipes

Chicken breasts {however many you need to feed your clan}
Egg whites {you'll need about one egg white for every two chicken breasts}
Milk {you need 1/2 Tbsp. milk for every egg white}
Italian bread crumbs {you could use unseasoned but Italian is sooooo tasty!}
Ham slices {you need the same number of slices as you have chicken breasts}
Provolone or mozzarella cheese slices {you'll want twice the number of slices as you have chicken breasts}
Equal parts light mayo, mustard and honey - I used 2 Tbsp of each for four sandwiches {if a sweet sauce is just too weird to you, you could leave out the honey - but I'm telling you that you'll be missing something heavenly if you do}

salt and pepper to taste
Rolls, toasted if desired {equal to the number of sandwiches you'll be making}
Lettuce leaves

Avocado slices, optional

Directions:
Preheat oven to 375 degrees.
Line a baking dish {the size will depend on how many chicken breasts you are making} with tin foil and then spray with non-stick cooking spray.
In a shallow dish, whisk together egg whites and milk. Dip each chicken breast in the mixture, then press into the bread crumbs. Heat a little oil in a fry pan and fry each chicken breast just for about 15 seconds on each side.
Place the chicken into your foil lined pan and bake chicken for about 25-30 minutes or until cooked through. 

Remove the chicken from the oven and place one cheese slice on each piece, cover with ham, then top with another cheese slice. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven. 

While the cheese is melting on the chicken breasts, mix together mayo, mustard, honey and salt and pepper. Just use portions that taste good to you. I did equal amounts of each. {Here's a little tip: use the same measuring device for the mayo, mustard and honey. For example, I used a tablespoon. I used the spoon to just dish out the mayo, then squirted the mustard into it and tapped the spoon on my bowl a few times to get as much of the mustard off as possible. Then I squeezed out some honey onto the same spoon and since it was still coated with a little bit of mustard the honey slid right off. Perfect.} Slice open each roll and spread a little of that delicious mixture on each side of the bread. Add chicken, lettuce and avocado. Serve immediately. Enjoy!

Note: leftovers aren't as good as the day you make these. They still taste okay but certainly aren't as good.

Tuesday with Tierra! (Grilled Bacon Mozz Pesto Sandwich)

Ooops!! So i scheduled this post to go on tuesday but instead i wrote the wrong date for today!!! Sorry guys!!!!
Tuesday again! I feel like since i started doing these Tuesday with Tierras, time has been going sooo much faster!! Anyway so I actually am writing this on Monday because i work from 6am to 6pm or so tomorrow and then Im usually so exaushted I cant even think! lol
So this sandwich I found on the website Pinterest, on there however it was a grilled panini but in my mind there is not much difference, so I just used bread.
Anyway when I saw this, I thought to myself.... Bacon.... Mozzerela..... Pesto!!!!! Ummm Yes Please! I call this the Adult Grilled Cheese.

The Adult Grilled Cheese
Found a picture on Pinterest and went from there

You will need:
4-6 slices of bread (depending on how many sandwiches you want)
8-12 slices of the bacon (i like bacon, so i put at least 4 slices of bacon per sandwich)
1-2 C Mozz Cheese (i also love cheese, so i put at least 1/4 C to 1/2 C cheese on each sandwich)
2-4 Tbsp Pesto (i put a tablespoon or so on each sandwich, Pesto can be very strong so put at much or little as you want)

Directions:
1: Heat the oven to 400 degrees. Line a cookie sheet with tin foil. Lay out the bacon on the sheet and put in the oven for 15 minutes or until cooked to your desire. (My sister in law showed me this way o f cooking bacon besides frying it, cause i hate the splatter and this way i dont have to worry about it!! :D)
2: Lay out the slices of bread and put Pesto on one slice per sandwich, then lay out the cooked bacon on top of the pesto, and finally the Mozz cheese. Put the other slice on top of that!
3: Now i cook my grilled cheese sandwiches on my George Forman cause i like the golden even brown it cooks and it kind of smushes it like a panini. However I am sure cooking it on that stove or however you make grilled cheese's it would work. Just cook till golden brown and cheese is melted!


Enjoy!!! I know my husband and I did a lot!! :D

DK Wraps

My brother-in-law came up with this recipe while he was on his mission in the South. He needed recipes that were easy and relatively inexpensive. These fit the bill pretty well. He and my sister made them for us when we were down visiting for Christmas. For being so simple, they are deceptively delicious. Actually, I'm kind of craving one right now. 

I also love the versatility. There are so many different ways you could cook them up, they could pretty much fit any taste.

DK Wraps

Recipe from Dakotah Gordon

Ingredients:

Flour or whole wheat tortilla wraps

Ground beef, cooked

Creole Seasoning

Bacon, cooked and chopped

Cheese, shredded

Directions:

Spread ground beef onto bottom half of tortilla wrap. Sprinkle desired amount of Creole seasoning onto meat - the more seasoning you use, the spicier it will be. Add some bacon and shredded cheese to the top. Fold the tortilla so that there are no open ends; grill on a George Foreman, in a saucepan, or on a barbecue grill. Serve it up! Mmm!

Variations:

Cooked, shredded chicken

Cajun or Italian seasonings

Add some BBQ sauce or ranch dressing

Use grilled fish, chopped shrimp or crab for the meat

Swiss cheese instead of cheddar

Hot Hoagies

When I was pregnant, I had a hard time with sandwiches. I'm not a big fan of peanut butter {and it was even more unbearable when I was pregnant} so I usually eat meat sandwiches for lunches. But when you're pregnant you're supposed to stay away from deli meats. Unless you heat them up. But then you have a funny tasting sandwich - hot meat, cool mayo and mustard and pickles and tomato . . . too weird. So I just didn't really eat many sandwiches. And I was sad about that. Because I actually do love a good meat sandwich. Mmm. Anyway, then this recipe fairly fell in my lap and I was a happy camper once again. At least, this was the closest I was going to get to a meat sandwich that wasn't weird for a while.
And you know what? It isn't weird.
It's so tasty that I still keep making it even though I can eat meat sandwiches again.

Now that's saying somethin'.

Hot Hoagies
Recipe from Mel's Kitchen Cafe

1 loaf french bread, cut lengthwise

2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)

1/2 cup light mayo

1/2 cup reduced fat sour cream

2 green onions, thinly sliced (white and green parts)

1/2 teaspoon garlic salt

1/3 cup fresh parsley, chopped (or 2 tablespoons dried)

2 cups shredded cheese

Olives, chopped (0ptional)

Directions:

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. Mmm, mmm, tasty!

Crescent Sandwiches

This is a recipe I “made up” one day for lunch. I get really bored of sandwiches for lunch so I like trying to come up with new things I can do. The day I made these I had some crescent rolls in the refrigerator that I needed to use so I came up with this. Really, it wasn’t hard. It’s not like I’m an amazing chef or anything. These are actually really simple but we really enjoyed them.

Crescent Sandwiches

Ingredients:

1 tube (8oz) refrigerated crescent rolls {or your own homemade equivalent}
8 slices of sandwich meat or some other pre-cooked variety of meat {I won’t tell you what brand or kind to use – that would be silly; choose something you like}
Mozzarella cheese, cut into small slices
Ranch dressing


Directions:
Open the tube of crescent rolls and unroll them onto an un-greased baking sheet.

Take a slice of sandwich meat, fold it into a triangle and place it on widest end of the crescent roll.

Then add the slices of mozzarella cheese {I cut mine nice and small so they'd fit really well} and roll, starting at the widest end.

Continue with the rest of the sandwiches.

Bake at 350 degrees for 5-6 minutes or until golden brown. Serve with ranch dressing and vegetables.