The last few days I haven't wanted to spend much time in the kitchen cooking dinner. With the weather warming down here in Southern California, the hunt for simple and easy summer meals has become a priority of mine. One food Christopher can't get enough of are sandwiches. Pretty much put any kind of meat between two pieces of bread and he is happy. I on the other hand seriously dislike sandwiches (I reserve the word hate to only be used with tomatoes and well....tomatoes are all I can think of right now.) Here are a couple simple, and I must admit delicious, sandwich meals. I hope you all enjoy!
French bread
Chicken breasts
Ceasar salad dressing
Roman lettuce
Parmesan cheese
How much of the ingredients you will need all depends on the amount of sandwiches you want to make. I made just enough for the two of us so I only needed a quarter of a loaf of French bread, 2 Chicken breasts, 4 tablespoons ceasar salad dressing, 2 leaflets roman lettuce and a sprinkle of Parmesan cheese.
I first sliced the bread into the size sandwiches I wanted. Then pounded the chicken thiner so it would fit well on the bread and not be to bulky to eat. Next, I fried the chicken and seasoned it with a little bit of onion and garlic powder. While the chicken was cooking, (Until the juices ran clear) I spread the ceasar dressing onto each half of the bread and placed the lettuce on the top piece. Once the chicken was done I finished assembling the sandwiches with the chicken on the bottom piece of bread and sprinkled some Parmesan cheese on right before putting the two sandwich halves together. I served the sandwiches with left over Rice-a-Roni, but it would go well with chips, a pasta salad, or whatever else sounds good to you
**Note** This sandwich would work well for large gatherings, baby showers, bridal showers or even church potlucks. It is so simple and could easily be made on the whole loaf of bread then cut into smaller sandwiches and served on a platter.
French dip sandwiches (servings for 2)Chicken Ceaser Sandwich
(Idea provided to me by my wonderful Sister)
French bread
Chicken breasts
Ceasar salad dressing
Roman lettuce
Parmesan cheese
How much of the ingredients you will need all depends on the amount of sandwiches you want to make. I made just enough for the two of us so I only needed a quarter of a loaf of French bread, 2 Chicken breasts, 4 tablespoons ceasar salad dressing, 2 leaflets roman lettuce and a sprinkle of Parmesan cheese.
I first sliced the bread into the size sandwiches I wanted. Then pounded the chicken thiner so it would fit well on the bread and not be to bulky to eat. Next, I fried the chicken and seasoned it with a little bit of onion and garlic powder. While the chicken was cooking, (Until the juices ran clear) I spread the ceasar dressing onto each half of the bread and placed the lettuce on the top piece. Once the chicken was done I finished assembling the sandwiches with the chicken on the bottom piece of bread and sprinkled some Parmesan cheese on right before putting the two sandwich halves together. I served the sandwiches with left over Rice-a-Roni, but it would go well with chips, a pasta salad, or whatever else sounds good to you
**Note** This sandwich would work well for large gatherings, baby showers, bridal showers or even church potlucks. It is so simple and could easily be made on the whole loaf of bread then cut into smaller sandwiches and served on a platter.
French Dip, Home-Made Mac & Cheese and Broccoli
2 Sourdough rolls
3/4 pound of Thinly sliced roast beef
1 Tbsp butter
1 packet Au-Ju mix
2 cups water
*Mix water and Au-Ju packet together in a small sauce pan. Let come to a boil stirring occasionally. Then turn to low and let simmer.
*While the Au-ju is heating on the stove, cut open the rolls and spread a thin layer of butter onto each half. Place rolls facing up in your toaster oven or regular oven then turn it on to broil. Keep an eye on the rolls because they can burn quickly once they start getting hot.
*Once the rolls are toasted you now need to add the roast beef. This can be done one of two ways. First way, you can just pile the roast beef on as is. Second, you can dump the roast beef a few pieces at a time into the Au-ju then place it on the rolls (this adds a little bit more flavor to the sandwich.) Once the meat on, place the top of the roll on and cut in half. Scoop the Au-ju into a small bowl and your sandwich is ready to be served.
Now, I know some of you are wondering "is that all you are going to tell us about? What about the Mac & cheese?" Don't worry I AM going to share how to make delicious home-made Mac & Cheese. Trust me, once you make it, the boxed will be a joke to you (I do still eat the boxed stuff, but in my family they are just cheese noodles. We reserve the name Mac & Cheese for the real stuff)
Home-Made Mac & Cheese
2 Cups uncooked elbow macaroni
4 Tbsp butter
4 Tbsp flour
2 cups milk
Salt, Pepper, onion & garlic powder -to taste
2 slices American cheese
1 1/2 cups grated cheddar cheese
*In a medium size pot boil the elbow macaroni.
*While the macaroni is cooking melt butter in a small sauce pan. Once butter is melted, using a sauce whisk, stir in flour. After the butter and flour are mixed together slowly stir in the milk. Continue to stir until sauce begins to thicken. Add salt, pepper and onion and garlic powder until it tastes good to you. Once the sauce has thickened (If it gets too thick just add a little more milk. You want the Mac & Cheese to be creamy not too thick) stir in the American cheese slices until they have completely melted.
*Once finished cooking, Drain the noodles and rinse with cold water so they don't stick together. Spray the bottom and sides of a 7x11 inch dish and spread half the noodles into the bottom. Ladle about 1/3 of the cheese sauce over the noodle. Next, Layer the rest of the noodles on top and then pour the remaining cheese sauce over the entire dish. Use a fork to stir the noodles and sauce just enough that the sauce spreads throughout all the noodles. Top the dish with the grated cheddar cheese and cover with foil. Bake in 350 degree oven for about 2o minutes covered then remove the foil and bake about 10 more minutes. Let sit about 5 minutes before serving.
This serves about 4-6 people. I make this same amount for Chris and I because we LOVE the left overs. If you don't want left overs feel free to half the recipe. Just remember to bake it in a smaller dish.
**Note** This dish can be made ahead of time and placed in the fridge. If you make it the day before be sure to remove it from the fridge while the oven is preheating, giving the glass time to come to room temperature before going into a hot oven.
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