Chicken Salad Sandwiches

This is a re-creation of my friend's chicken salad sandwiches.  It uses very little mayo, so it is a little healthier than other options.  It is really easy to throw together, especially if you use canned chicken.  The recipe I came up with only served two, so be prepared to double or triple it if you are making for a big family.

Chicken Salad Sandwiches

by: Carolyn

2 Tbsp. mayonnaise

1/4 c. chicken broth

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. sugar

1 (5 oz.) can of chicken

1 handful of craisens

1 handful of sliced almonds

2 large croissants

In a bowl, combine the mayo, chicken broth, garlic, onion and sugar and stir it until it is smooth.  Open and drain your chicken and add it to the bowl and stir well.  Add the almonds and craisens and mix it all together.  Spread the mixture on your sliced croissants and enjoy!

Chicken Caprese Sandwiches With Basil Pesto Mayo

This sandwich was so delicious!  Seriously yummy and seriously easy.  I threw it together in very little time, and we couldn't get over the amazing flavors in it!  I got it off of www.yourhomebasedmom.com, (which, by the way, is one of my favorite food blogs), and I barely changed it (which, by the way, is not typical for me).  The chicken was supposed to be grilled, but to save time and a walk outside, I just cooked it in my frying pan in a little oil.  It would have been yummy grilled, but it was yummy either way!

Chicken Caprese Sandwiches With Basil Pesto Mayo

from: www.yourhomebasedmom.com

2 chicken breasts, cut in half, and also cut in half in the way that makes them thinner

salt and pepper

1 tomato, sliced

fresh basil

4 hard rolls

4 slices of cheddar cheese

balsamic vinegar

Pesto Mayo

1/4 c. mayonaise

3 Tbsp. pesto

In a small bowl, stir together the mayo and pesto and put it in the fridge for later.

The pesto mayo looks kind of gross as a close up, in the bowl like that.  But don't be fooled.  It is sooo good.  Maren was eating it plain.  Season the chicken breasts with salt and pepper and cook them on the grill (or in a frying pan) until they are no longer pink in the center.  Build your sandwich, using the chicken, tomato, fresh basil, cheese and pesto mayo.  Drizzle balsamic vinegar on the top, or you could drizzle it on the under side of your top bun.  And, enjoy!

Easy Slow Cooker Philly Cheese steak #2

We have a great philly cheese steak recipe on here already, but this one was just as easy, and I didn't have to go back to the store to get forgotten items.  Necessity is the mother of new recipes.  

Easy Slow Cooker Philly Cheese Steak
adapted from: www.sixsistersstuff.com

1 roast, thinly sliced against the grain (I had the meat guy do this for me)
1 (14 oz.) can of beef broth (or use a couple of boullion cubes and water)
1 envelope italian dressing mix
1 green pepper, sliced
1 onion, sliced
mushrooms, sliced
canola oil
provolone cheese slices
bread or buns

Pour the beef broth and italian dressing mix in your slow cooker and stir it to combine.  Place your sliced roast in the slow cooker and spoon the liquid over the top of it.  Cook it on low for 6-8 hours.  Don't over cook it.  When your meat is done, saute' your onions, peppers and mushrooms in a large frying pan, until tender.  Layer it all on your roll and top with provolone cheese. 

Easy Slow Cooker Philly Cheese Steak

This is my sister Lynnette's recipe.  It is such an easy way to do a Philly Cheese Steak Sandwich.  Plus, my house smelled great all day long as this cooked.  This is so easy, if it weren't for the slicing of the veggies later on, it would be ridiculously easy.  Initially, all it has is two ingredients: roast and A-1.  

I had the grocery store meat department man slice my roast for me, so all I had to do was put it in the slow cooker with the sauce and cook it.  Saute' some peppers, onions and mushrooms right before and you are ready to eat!   


Philly Cheese Steak Sandwiches
by: Lynnette     


1 roast, thinly sliced against the grain (have your meat guy do this!!)
1 bottle of A-1 marinade, any variety
swiss cheese
hard rolls or subway sandwich buns
1 green bell pepper, thinly sliced
1/2 onion, thinly sliced
1 can of sliced mushrooms (or use fresh, if your disgusted by the sliminess of canned)
1 Tbsp. butter


In the morning, combine the roast and the A-1 marinade in your slow cooker and cook on low for 6-8 hours.  When your roast is cooked, saute' your thinly sliced veggies in the butter until they are tender.  Meanwhile, slice your buns (he he) and place them face up on a baking sheet.  Line one side with swiss cheese and broil them for a minute or so, until the cheese is melted and they are slightly toasted.  Layer the meat and then the veggies on the sandwich.  And enjoy!