Category: Sandwiches

Fried Chicken Salad

I had some fried chicken left over from the other night. Instead of heating it up in the oven for lunch why not do something different. I created this yummy salad made with tomatoes, fresh spices and onions. 


  • Mixing bowl and spoon
  • Knife and cutting board
  • Measuring cup


  • 2 fried chicken thighs (debone, using fried skin and meat, dice small)
  • 2 stems of fresh oregano leaves removed
  • 2 basil leaves diced small
  • 1/2 large tomato diced small
  • 1/4 sweet vidalia onion diced small
  • 1/2 cup of dukes mayo
  • Salt and pepper

Put your diced chicken in your mixing bowl.

Now add your herbs, onions and tomato, stir to combine

Now add your mayonnaise and stir well. Add salt and pepper to taste. Do not add a lot of salt.

Serve on roll or your favorite bread. I served mine on a onion poppyseed roll.

Serves about 4, serve cold.


Raspberry Bbq Pulled Pork

This bbq is full of many flavors combined with fresh spices. Its not to sweet but just perfect.


  • 8 quart cast iron pot with lid
  • Large lasagna dish
  • Cutting board and knife
  • Fork
  • Tongs


  • 1 pork butt (mine was almost 6 pounds)
  • 1 cup of apple juice
  • 1 red onion (peeled and sliced)
  • 1 jar of raspberry jam
  • 3/4 cup of honey
  • 4 stems of fresh oregano leaves removed
  • 4 basil leaves diced small
  • 3 stems of rosemary
  • 3 garlic cloves (peeled and diced)
  • Salt and pepper
  • 1 cup of your favorite bbq sauce

Preheat oven to 300°

Using your cast iron pot, place your pork butt inside. Now pour your apple juice in the pot. Next cover your pork first with honey then your raspberry jam and onions. Now add your salt and pepper to taste, garlic and fresh herbs.

Place the lid on top and bake in the oven for 4 hours or till pork is completely cooked with no pink to show.

Once cooked remove rosemary. Next place your pork in your lasagna pan and pull apart using a fork and knife. Remove unnessary pieces of pork, spread evenly in your dish. Using about 1 cup or more as desired of the drippings from the pork, include all the onions. 

Now spread evenly your bbq sauce, add more if desired.

Gently stir using your tongs. 

Place back in the oven at 300° for about 30 minutes or till bbq becomes just a little crisp.

Serve on garlic butter toasted buns, serve warm. Will feed about 12 sandwhiches.

Sausage Filled Bread Pockets

I made these incredible sandwhiches today. Full of flavor and perfect any day of the week. These sandwhiches are very easy to make and will please your friends and family. 

This recipe makes 4. 


  • Baking sheet
  • Tinfoil
  • Pot for boiling
  • Large fry pan
  • Tin foil
  • Cutting board and knife


  • 4 sub rolls (cut into the top at an angle, remove the excess bread to create a bowl)

  • 8 slices of smoked provolone cheese ( line the bottom of each bread bowl with 2 slices)
  • 5 links of italian sweet sausage (in your pot, boil till fully cooked, slice into quarters, bite size pieces. Set aside)
  • 1 green pepper (clean, remove membrane and dice into small pieces)
  • 1/2 yellow onion peeled and diced
  • 1 1/2 cup of cherry tomatoes cut in half

    • 4 stems of fresh oregano, leaves removed
    • 4 basil leaves diced
    • 2 table spoons of minced garlic
    • About 24 slices of pepperoni
    • Olive oil
    • 2 table spoons of dried oregano
    • 4 cups of shredded cheese (I used a four cheese mexican blend)
    • Salt and pepper
    • 2 cups of tomato sauce

    Preheat oven to 350°

    In your fry pan, pour enough olive oil to cover the bottom of your pan. Add your peppers, onions and garlic. Saute on medium till tender. Now add your sausage and tomatoes, saute on medium till tomatoes are soft. Add your dried oregano, salt and pepper to taste.

    Add your basil and a few leaves of fresh oregano.

    Place about 4 to 6 slices of pepperoni on each sandwich.

    Now add your sausage filling to each sandwich.

    Cut sheets of tinfoil to support each sandwich.

    Place each sandwich with their own foil. Add tomato sauce and fresh oregano.

    Now add cheese for each sandwich, don’t be shy. Fill your sandwich.

    Now cover with more tinfoil and bake in the oven till cheese is melted. 

    Serve warm.

    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.