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I made the roast beef earlier in the week, and used the leftover meat for sandwiches later in the week. 
I love simple things that taste more labor-intensive than they really are.

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My mom has been making these sandwiches for years.  Here’s what you do:
Pile the beef, gravy, horseradish sauce and provolone cheese on a sliced baguette (or hoagie roll), wrap it tightly in foil and throw it in the oven for 30 minutes at 350 degrees.  Just before serving, unwrap the sandwiches and broil them (open-faced) for a few minutes until golden and bubbly.  Serve with extra sauce and a nice, tall glass of iced tea and you have a delicious, easy meal! 

Here’s the recipe I used for the horseradish sauce.  I did all mayo (Mike hates sour cream) and used White Balsamic Vinegar instead of White Wine Vinegar.  It was pretty tasty!

And there you have it.  Thank you, Mom, for teaching me everything I know about Roast Beast Sandwiches 🙂

Today, I learned how to properly poach chicken.  (or, as Michael the grammar police has just pointed out, how to poach chicken properly.  Sometimes the lovely boy really ruins my fun ;))

And I realized, I’ve been doing it wrong all along.  All my life.  I’ve been mis-poaching chicken.  I’ve been boiling the life out of it.  Rather than boiling for a short amount of time and THEN removing it from the heat to cook.  It has been an AHA! moment for me and completely changed my outlook on boiled chicken.  It is so moist and flavorful this way.

And here is what I made with our delicious poached chicken:

Hummus, Carrot and Arugula Chicken Sandwiches
(recipes courtesy of Everyday Food – Jan/Feb 2010)

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Ingredients:

– Sliced poached chicken (recipe below)
– Rustic country bread (I used Whole Wheat Tuscan Pane from Trader Joe’s)
– Arugula
– Shredded Carrots
– Hummus (I recommend Trader Joe’s Mediterranean Hummus…sooooo good!)
– Cherry tomatoes (I added these.  You don’t have to if you don’t like tomatoes.)

Directions:

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Spread hummus on bread. Top with arugula, sliced poached chicken, shredded carrots and sliced cherry tomatoes.  Salt and pepper to taste.  Eat! 🙂

Recipe for Basic Poached Chicken:
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Ingredients:

– 1/2 onion, halved
– 1 medium carrot, cut into thirds
– 2 celery stalks, cut into thirds
– 2 garlic cloves
– 1/2 lemon sliced
– Salt, Pepper
– 3 sprigs of thyme or parsley (I used Dill, however)
– 2-4 Boneless, skinless chicken breasts

Directions:

– In large pot, combine all ingredients.  Cover with water by about 1-2 in.  Bring to boil over high.
– Add chicken and return to a boil.  Cook 3 mins, then cover and remove from heat.
– Let stand 15-18 mins, flipping chicken halfway through.  Remove immediately.

Collective Reminiscings

The Smittys

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