Tex Mex Club Sandwich Recipes

TEX-MEX BEEF SANDWICHES

Steps:

• Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat., Cover and cook on low for 8-10 hours or until meat is tender., Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

TEX-MEX CHICKEN CLUB SANDWICHES

Steps:

• Wash and clean the chicken breast and cut into strips. Add together with two tablespoons of the vegetable oil and the taco seasoning to a small bowl and mix to combine. Cover and let marinate for about 20 minutes.
• Add the sour cream to a small bowl, mix with lemon juice, and season with salt, and pepper. Place in the fridge until needed. Mash the avocado and season with some salt and pepper. Set aside.
• Heat up a griddle pan. Add the bacon and fry from both sides until nicely browned and crisp. Take out of the pan and let drain on a piece of kitchen paper. Set aside. Keep the pan at a high temperature, then add the chicken and fry until nicely browned from all sides and cooked through - about 4-6 Minutes. Take out of the pan and keep warm with the bacon. Clean the pan with a piece of kitchen paper, brush the bread with the remaining oil and fry the bread as well in the pan until crisp with some charred spots/lines on the surface.
• p id="instruction-step-4″>4. To assemble one of the sandwiches place a slice of the bread on a plate. Spread about half of the mashed avocado on the slice of bread, place some sliced tomatoes on top, two slices of bacon (broken into pieces), as well as some shredded lettuce. Drizzle with a tablespoon of sour cream and top with a slice of bread. Spread half of the warm refried beans on the bread, arrange half of the chicken strips on top, add some lettuce, tomato slices, and pickled jalapeños (optional) and drizzle with some more sour cream. Finish the sandwich with a last slice of bread and repeat everything for the second sandwich. I recommend sticking a wooden skewer into the sandwiches so everything stays in place. Serve with some tortilla chips.

TEX-MEX CHEESESTEAK SANDWICHES

Steps:

• Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.

TEX-MEX SHREDDED BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

TEX-MEX CLUB SANDWICH

Steps:

• Sandwich Spread:.
• In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
• Building Sandwiches:.
• Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
• Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.

TEX-MEX JALAPENO CHEESE BALL

Steps:

• Beat first 3 ingredients in medium bowl with mixer until blended.
• Add onions, peppers, cumin and 1/4 cup cilantro; mix well. Shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Roll in remaining cilantro until evenly coated.

TEX-MEX HAM AND CHEESE SANDWICH

Steps:

• 1. Combine cheese, ham, chiles, and lettuce, tossing well.
• 2. Brush one side of each tortilla with melted butter.
• 3. Place 2 tortillas, buttered side down, on work surface.
• 4. Spoon cheese mixture evenly over the 2 tortillas, pressing with the back of a spoon. Top with remaining tortillas, buttered side up; press top tortillas gently.
• 5. Melt 2 tablespoons butter on a griddle or large skillet over medium-high heat. Place tortilla sandwiches on griddle; grill until bottom is crisp and lightly browned; carefully turn sandwiches to grill other side.
• 6. Serve with taco sauce, if desired.