BBQ Chicken Sandwich

 

Ingredients

4 chicken breasts
1 bottle BBQ sauce
1 bag coleslaw
1 bottle coleslaw dressing
1 package cheddar cheese, sliced
1 package bacon, cooked
1 bag buns

Notes / Directions

Place chicken in a crockpot and cover with BBQ sauce. Cook on high for 4 hours. Check after 3 hours to see if you can start shredding it by using 2 forks and pulling apart. If it's a little dry, add more BBQ sauce and finish cooking till chicken is done. It may not need a full 4 hours.

Put coleslaw and some coleslaw dressing in a bag and shake it up.

Cook bacon.

Layer chicken, cheese, bacon, and coleslaw onto buns and enjoy!

 

 

French Dip Sandwich

Ingredients
deli sliced roast beef
1 package Au Jus seasoning
hoagie buns, french rolls, or make your own French Baguettes

Notes / Directions
Follow directions on Au Jus seasoning.  Bring to a boil and add beef.  Boil for 2-3 minutes.  Cut buns in half and butter each side and fill with roast beef.  Dip each bite in leftover Au Jus juice.

*If making your own French Baguettes, omit the step of brushing the loaves with eggs and water.  This will make your buns softer.

Herbed Chicken and Cheese Panini

Ingredients
1 tablespoon butter, softened
1 tablespoon fresh herbs, chopped
2 chicken breasts, pounded thin (about 1/2 lb)
1 tablespoon olive oil
1/2 cup red onion, sliced
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices cheddar cheese
1 medium tomato, thinly sliced

Notes / Directions
1. In small bowl, mix butter and herbs until blended; set aside.

2. Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.

3. Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.

4. Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.