Category: Sandwiches

Mexican Chicken Sandwich

I didn’t take a lot of photos with this recipe. So hopefully I will explain it well.

Mc. Cormick has this spice I used. Its simply called Mexican spice. Its awesome. It is what I used for this sandwich. 


  • Large fry pan
  • Cutting board and knife
  • Spoon
  • Baking sheet 
  • Oven mits


  • Chicken breast sliced horizontally (quantity depends on how many you are serving)
  • Olive oil
  • Green and red peppers slice 1/4 inch thick (remove membrane and rinse)
  • 1/2 of a yellow onion sliced 1/4 inch thick
  • 1 large garlic clove sliced thin
  • Salt and pepper to taste 
  • Mc. Cormick Mexican spice to taste
  • 1 cup or more of Colby Jack cheese shreaded
  • Bun of choice (I used a fresh baked poppy seed roll from my local baker)
  • Soften butter
  • Fresh spinach leaves 
  • Sliced tomato
  • Dukes mayo

In your fry pan combine your Olive oil, chicken breast, all of your vegetables and spices to taste. Cook on medium low till chicken is fully cooked and vegetables are tender. I did cover my pan to keep the flavors within. Stir often.

I was very generous with using the Mexican spice. 

While your dinner is cooking, slice and butter your rolls. Place on your baking sheet and toast at 350° till slightly brown. 

Leave your buns on the baking sheet, evenly distribute your chicken and vegetables on the buns. Load each sandwich with shredded cheese. Place back in oven and toast till cheese is melted.

Garnish with tomato, fresh spinach leaves and Dukes mayo.


Bbq Pulled Pork

I was craving bbq today. There is nothing like a great bbq pork sandwhich and today was a good one. 


  • Crock pot
  • Cutting board and knife
  • Spoon and fork
  • Cookie sheet
  • Tin foil
  • Oven mitts


  • 1 pork loin about 1 to 2 pounds
  • 1/2 red onion peeled and diced
  • 1 large garlic clove peeled and sliced
  • 1 cup of brown sugar
  • 3/4 cup of apple juice
  • Garlic salt and pepper
  • 3/4 cup of sweet baby rays bbq sauce
  • 1/4 cup of honey mustard sauce
  • 2 table spoons of butter maple syrup

    Place your pork loin in your crock pot, add apple juice.

    Next cover your loin with pepper then brown sugar. Now add your garlic and onions. Cook on low for 6 to 8 hours.

    Once your pork is done, turn off crock pot, using a fork and knife, pull your loin into shredds.

    Preheat oven to 350°

    Add your sauces and maple syrup. Combine well.

    Transfer your contents to a foil lined baking sheet, spread evenly. Sprinkle garlic salt and pepper to taste.

    Place your bbq in oven, bake for about 15 minutes. Stir half way through. 

    Serve warm on a butter garlic toasted bun. Serves about 8.

    Sweet Italian Sausage Sandwich

    Hands down definitely an epic sandwich. That is what we call them when we’re excited about sandwhiches in our house, epic burgers and now epic sausage sandwich. 😀


    • Fry pan and spoon
    • Pot for boiling your sausage
    • Cutting board and knife
    • Baking sheet
    • Tin foil
    • Knife for spreading
    • Oven mitts


    • 5 sweet italian sausage links
    • 1 green pepper (membrane removed and diced)
    • 1/2 sweet Vidalia onion (peeled and sliced about 1/4 inch)
    • 1 large garlic clove (peeled and sliced thin)
    • 1 can of diced tomatoes
    • 4 hogie or sub rolls
    • 2 stems of fresh oregano leaves removed
    • About 3 cups of shredded cheese (I used a 4 cheese blend)
    • Butter
    • Minced garlic
    • Salt and pepper
    • Olive oil

    Preheat oven to 350°

    Boil your sausage links till cooked with no pink. Once cooked slice 1/4 inch thick. Set aside.

    Pour a small amount of Olive oil into the bottom of the fry pan.

    Add your vegetables, sliced garlic and salt, pepper to taste. Saute on medium low till tender.

    Add your sliced sausage, saute till your sausage is warm.

    Add your diced tomatoes.

    Cover and cook on low for about 15 minutes. Stir occasionally. 

    Cut open your rolls leaving them attached on one side. Spread both sides of your roll with butter and minced garlic. Don’t be stingy with your butter and garlic. 

    Toast your buns till they have a light brown color.

    Fill one side of your bun with your sausage and vegetables.

    Add fresh oregano.

    Then add heaping amounts of cheese to each sandwich.

    Place back in oven and toast till cheese is melted and bubbling.

    Makes about 4 sandwhiches. Serve warm.

    Turkey Sliders

    These little burgers were an inspiration from my daughter. I was originally going to make just regular beef sliders but she requested something healthier and wanted turkey.

    To my surprise they came out great! They are super easy to make with very little effort. 


    • Lasagna pan
    • Fry pan for bacon and tongs
    • Cutting board and knife
    • Tin foil
    • Oven mitts


    • 2 pounds of ground turkey spilt in half
    • 1 package of maple bacon cut in thirds
    • 1 yellow onion (peel and dice)
    • 5 stems of  fresh tyme leaves removed 
    • Garlic salt
    • Pepper
    • Dried oregano
    • 6 to 8 slices of Colby Jack sliced cheese
    • Package of 12 potato rolls
    • Fresh spinach leaves
    • Condiments of choice
    • Spray butter (pam)

    Preheat oven to 350.

      Using your fry pan, cook your bacon crisp.

      Spray your lasagna pan with your butter.

      Now using your first pound of turkey. Line the entire bottom of pan.

      Add your spices, garlic salt, pepper, tyme and oregano. Save some tyme for the last layer of turkey.

      Next your diced onions.

      Then your cooked bacon.

      Now add the next pound of turkey, evenly distribute covering the entire pan.

      Add another layer of spices.

      Cover with tin foil and bake till turkey is completely cooked. About 45 minutes.

      Remove tin foil and cover your dish with cheese. Place back in oven till cheese is melted.

      Once cheese is melted and bubbly remove from oven.

      Cut your turkey burgers to fit your dinner rolls. Garnish with fresh spinage and condiments of choice.

      Serve warm. Makes about 12.

      Mom’s Egg Salad

      In my mind my moms egg salad is to die for. 

      It is so simple make, blended together are eggs, celery salt, onions, mayo and pepper. It is the perfect combination.


      • Large sauce pan for boiling eggs
      • Cutting board and knife
      • Bowl and fork for mixing


      • 8 hard boiled eggs
      • 3 table spoons of mayo
      • 1 tea spoon of celery salt
      • 2 heaping table spoons of vidila sweet onion
      • Pepper to Taste

      Layer your eggs in your sauce pan in a single layer. Pour cold water over the top covering the eggs by at least 1 inch then add a dash of salt. Bring to a slow boil on medium heat,  boil for 1 minute, turn off burner, cover and let the eggs stand for 12 minutes.

      Rinse in cold water to stop the cooking process. Allow to cool in the refrigerator. Then you may peel them.

      Peel your eggs, rinse and dice to small pieces.

      Dice your onions.

      Add your mayo, onions and celery salt. Stir till combined well.

      Add pepper to taste. 

      If you like your egg salad with a little spice add a tea spoon of mustard then some lettuce for added crunch.

      Serve cold. 

      Makes about 4 sandwiches.

      Pork Loin Sandwich

      I made a pork loin the other night and we had some left overs so I decided to make sandwhiches from it. It turned out to be a huge hit in my house. The kids just loved it.

      This recipie is for the pork loin and the glaze for the sandwiches. The loin was made in the crockpot. 


      • 1 large crockpot with lid
      • Knife and cutting board for cooked pork
      • Knife and cutting board for vegetables
      • Spoon
      • Measuring cup
      • Tea spoons
      • Sauce pan for glaze
      • Fry pan and spatula for buns

      Ingredients for pork loin:

      • 1 – 2 pound pork loin average
      • 1 package of maple bacon (Hormel Black Label is our favorite)
      • 1/4 of a vidilia sweet onion chopped
      • 1 large garlic clove peeled and sliced thin
      • 1/4 cup of water
      • Ground pepper
      • Oregano

      Ingredients for glaze:

      • 1/4 cup of Sweet Baby Ray bbq sauce
      • 3 table spoons of honey Dijon mustard
      • 1/4 cup of ketchup
      • 1/4 cup of maple syrup
      • 3 table spoons of soy sauce
      • 1/2 cup of brown sugar

      Butter toasted garlic buns:

      • 1 jar of minced garlic
      • 1 stick of butter

      Place your loin in your crock pot and pour your water inside. Generously cover your loin with pepper. Now wrap the entire loin with bacon.

      On top of your bacon, cover with your onions and garlic. Sprinkle oregano on top. Cover and set crock pot on medium for about 4 hours. Pork loin should be at 145° or slice through center you should see no pink.

      Now we are going to work on our sauce. In your sauce pan combine all ingredients for the glaze. Set your burner on medium low and stir till brown sugar is melted. Continuously stirring so you don’t burn your glaze.

      If haven’t done so already remove your loin from the crockpot and disguard all of the fat from the bacon and loin. Save the drippings and leave in the crockpot. Cut the remaining cooked loin, bacon and onions in bite size pieces and place back in your crockpot. Now add your glaze and stir till coverd. Set your crockpot on low and cover. Keep on low and stir occasionally till your loin is warm and flavored through, about an hour. 

      You will have to add as much glaze as you like depending on how much loin you have left over. 

      I serve the sandwiches on butter toasted garlic buns. It’s easy to do, set your burner on medium low, in the small fry pan add 2 pats of butter and 1 spoon full of minced garlic. Open bun and face down on your pan. Toast till golden. Give the bun a little spin to grab all the garlic and butter. Repeat as necessary for more sandwhiches.

      Place your pork on your toasted buns and serve.

      Serve warm. 

      Hearty Maple Bacon Cheese Burgers

      Well in my house it’s epic burger night. It really is. If I could invite you over just for this one night, you would be amazed.

      It is one of the best nights we get together stop, relax and share our day and eat as a family. 

      Everyone enjoys a great burger and this by far is up there in the scales

      Maple bacon, Colby Jack cheese perfectly melted, garlic, dippy egg, Dukes mayo, fresh tomato, onion and sweet romaine lettuce all on a toasted garlic bun. It just doesn’t get any better than that.


      • 2 fry pans, 1 large with lid to cook bacon then burgers, 1 small to toast butter garlic buns
      • 2 spatulas, 1 for burgers the other for butter garlic buns and egg
      • Tongs for bacon
      • Spoon for minced garlic
      • 1 cutting board and knife for vegetables
      • Serving plates


      • 4 market fresh ground beef patties about 5 to 6 ounce in each patty, if you prefer thin 3 ounces (you can get fresh ground beef from your grocer, just ask the meat department for some)
      • 4 slices of Colby Jack Cheese
      • 1 package of maple flavored bacon, fully cooked to desired crisp (my favorite to use, Hormel Black Label Maple) do not drain bacon grease, keep in your fry pan, set bacon aside to drain
      • 4 fresh hamburger buns
      • 3 – 1/4 inch slices of Vidalia sweet onion
      • 4 – 1/4 inch slices of crisp red tomato
      • Romaine lettuce
      • Minced garlic
      • 1 stick of butter
      •  Ketchup, mayo, mustard (Dukes mayo is our household favorite)
      • Salt and pepper
      • Garlic salt for egg (optional)

        First thing, prepare your vegetables, lettuce and cheese. Have your condiments ready. Set to the side along with your cooked bacon.

        I pepper my bacon for some added flavor. Once your bacon is cooked do not drain.

        Set your patties in your pan with the bacon grease. Salt and pepper your patties one side only. Cook till well done, ground beef should be cooked to 160f. Place your sliced cheese on top of your burgers, cover and turn off burner. 

        Next were going to toast those buns.

        In your small fry pan add 2 pats of butter and 1 spoonful of minced garlic. Set your burner on medium low, melt your butter slowly do not burn.

        Place your bun open on your pan with the butter and garlic. Toast till golden. I give the bun a little spin around the pan, still faced down so it will grab all the butter and garlic. Do not over toast. Repeat this process for each bun.

        Once your buns are toasty, start the process, on your serving plate place bun then burger with cheese first, bacon, onion, tomato, lettuce. Set aside.

        Using the same pan for your buns, fry yourself an egg with 1 table spoon of butter. We add a little garlic salt in my house. My kids are dippy egg people, I prefer a fried egg. Place your egg on top of your toppings. For the top of the bun add your mayo, mustard and ketchup.

        The reason for the egg on top is so it doesn’t break when you add your toppings. If your using a fried egg, it can be added anytime. Serve warm.

        Serves 4