CLUB SANDWICH WITH CHIPOTLE MAYO
Piled high with yummy ingredients, this sandwich is absolutely amazing! It's a great way to use up leftover turkey.
Provided by Francine Lizotte
Categories Sandwiches
Time 10m
Number Of Ingredients 13
Steps:
- 1. In a small bowl, combine chipotle purée and mayo; stir, taste and adjust if needed. Spread a thin layer of chipotle mayo on one slice of bread and cover with 2 slices turkey then 1 ½ slices of bacon followed by a couple slices of tomato; season with freshly ground black pepper and ground sea salt. Lay 2 slices processed cheese before placing another toasted slice spread with chipotle mayo; gently press down.
- 2. Add 3 slices ham, another 1 ½ slices bacon, a couple Jarlsberg cheese and cover with lettuce. Place the top toasted slice of bread spread with chipotle mayo. Press down again, carefully slice the sandwich diagonally and secure each half with a toothpick. Repeat with the second sandwich.
- 3. To view this recipe on YouTube, click on this link >>>> https://youtu.be/6296Jp0uycE
FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO
Provided by Molly Yeh
Time 50m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
- Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
- Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
- Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
- To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
CLUB SANDWICH WITH CHIPOTLE MAYO
Piled high with yummy ingredients, this Club Sandwich with Chipotle Mayo is absolutely amazing! It's a great way to use up leftover turkey.
Provided by Francine Lizotte
Categories Breads & More Lunch Sandwiches
Time 10m
Number Of Ingredients 13
Steps:
- In a small bowl, combine chipotle purée and mayo; stir, taste and adjust if needed.
- Spread a thin layer of chipotle mayo on one slice of bread and cover with 2 slices of turkey then add 1 ½ slices of bacon followed by a couple of slices of tomato; season with freshly ground black pepper and ground sea salt. Add 2 slices of processed cheese before adding another toasted bread slice, spread on chipotle mayo; press down gently.
- Add 3 slices of ham, another 1 ½ slices of bacon, a couple Jarlsberg cheese slices and cover with lettuce. Add the top toasted slice of bread spread with chipotle mayo. Press down again, carefully slice the sandwich diagonally and secure each half with a toothpick. Repeat with the second sandwich.
CHIPOTLE TURKEY CLUB SANDWICH
We're crazy for BLTs. A nearby roadside stand carries gorgeous tomatoes every summer. We load up, then stuff our sandwiches with the usual suspects, plus smoked turkey and cheese. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.
Nutrition Facts : Calories 416 calories, Fat 18g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1265mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
AVOCADO CLUB SANDWICH WITH CHIPOTLE MAYONNAISE
Club sandwiches always include a third piece of bread, so slice the bread thinly or the finished sandwich may be too thick. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook. The club sandwich is said to have originated in England. The Club Sandwich was the favorite of former King Edward VIII of England and his wife, Wallis Simpson. In fact, she took great pride in preparing this sandwich. The most popular theory is that the sandwich first appeared in 1894 at the famous Saratoga Club-House (an exclusive gentlemen only gambling house in upstate Saratoga Springs, New York) where the potato chips was born.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the chipotle mayonnaise, mix in the chipotle puree, cilantro, and lime juice to taste.
- Toast 3 thin slices of bread and spread each slice with the chipotle mayonnaise.
- Cover one slice with a crisp lettuce leaf and 3-4 slices avocado, and season with salt and pepper.
- Add the second piece of toast, mayonnaise side up, and cover with 3 slices of Swiss cheese, sliced tomato, and another layer of lettuce.
- Set the third piece of toaste, mayonnaise side down, over the lettuce and press down gently.
- To be traditional, trim the crusts, then cut the sandwiches diagonally to make 4 triangles and secure each with a skirted toothpick.
- Great served with pickles and coleslaw. Enjoy!
Nutrition Facts : Calories 615.1, Fat 43.8, SaturatedFat 18, Cholesterol 84.9, Sodium 407.4, Carbohydrate 33.2, Fiber 9.6, Sugar 13.6, Protein 28.2
CHIPOTLE MAYO
This recipe is super easy with a food processor! Use this mayo on cold cut sandwiches or mixed with canned fish. Don't use Miracle Whip or salad dressing for this. Neither one qualifies as mayonnaise and are not as thick as the real thing, which will make your result much runnier. You can get the chipotle chiles in adobo sauce at a supermarket with a good variety of more authentic Mexican items. They are either canned or bottled.
Provided by CLOUDSSUNRAIN
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 0.8 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 102.7 mg, Sugar 0.1 g
CHIPOTLE CHICKEN SANDWICH
This chicken sandwich has a nice kick to it!
Provided by Chris Elmore
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 35.2 g, Cholesterol 92.1 mg, Fat 17.3 g, Fiber 1.8 g, Protein 37.7 g, SaturatedFat 5.3 g, Sodium 757.1 mg, Sugar 5.1 g
CLUB SANDWICHES
Oh, the perfection of a well-made club sandwich: layers of crisp bacon, tender chicken pulled from the bone (no cardboard chicken breasts here), slices of the ripest tomato you can find and crunchy romaine lettuce leaves. All of this nestled between slices of toasted white bread slathered with homemade mayonnaise. And no one would bristle if you added slices of avocado. They might declare you a genius.
Provided by Julia Reed
Categories lunch, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Lightly toast bread and spread slices generously with mayonnaise.
- Top two slices of bread with chicken slices. To each, add two pieces of bacon, lettuce to cover the bacon, followed by tomato slices. Lightly salt and pepper. Top each with second piece of toast, mayonnaise side down. Spread mayonnaise on top of the bread. Top with chicken, two slices of bacon, lettuce and tomato. Lightly salt and pepper. Top with third piece of bread, mayonnaise side down. Cut both sandwiches in half and serve.
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