Category Archives: sandwich

caprese turkey sliders

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caprese burger

Hello, friends.

It’s August, and it’s still hot, but I’ve decided that it’s OK to do things like turn on the stove and the grill.  So, I’m happy to bring you actual food.  Like real, not made of whipped cream food.

caprese burger top

See that?  Not even a dot of whipped cream on there.

There is, however, fresh mozzarella cheese, a ripe roma tomato, basil, and drizzle of basalmic.

All of these are good things.  VERY good things.

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I cooked these turkey sliders on the stovetop, because it’s hot outside, and then topped them with a thick slice of tomato and hunk of mozzarella cheese.  Then, I popped them under the broiler for just a minute or two to blister the cheese.  Don’t buy the mozzarella that comes soaking in brine for these, I find it doesn’t do as well in this sort of application.  My grocery store usually sells theirs in the specialty cheese section, I think it comes in an 8-ounce ball.

This really is the perfect summer dinner.  I made them slider-sized because that vicious summer heat seems to decrease my appetite for some reason.  Also, more importantly, I wanted the size of the sliders to match the size of the tomato and mozzarella slices.  It’s just prettier that way.

I mixed a couple teaspoons of tomato paste into the turkey meat, but I think that some sun-dried tomatoes would be great too.  Roasting the garlic before adding it to the basil mayo would be a wonderful touch as well.

Caprese Turkey Sliders

Printable Recipe

For the burgers:

  • 2 ripe roma tomatoes, sliced into 1/4-inch slices
  • 1 pound ground turkey breast
  • 3 cloves garlic, minced
  • 3 Tablespoons fresh basil, chopped
  • 2 tablespoons basil mayo (recipe follows)
  • 2 teaspoons tomato paste, or 2 Tablespoons chopped sun-dried tomatoes
  • 1 teaspoon red pepper flakes
  • Dash of salt and pepper

For the mayo:

  • 1/2 cup mayo
  • 2 cloves garlic, minced
  • 3 Tablespoons basil, chopped
  • 1 Tablespoon olive oil
  • 1/2 to 1 teaspoon fresh lemon juice
  • Salt & Pepper, to taste

For assembly:

  • 8 slider buns (I use these when I’m feeling lazy)
  • Fresh mozzarella cheese (1 8-ounce ball), sliced into 1/4 to 1/2-inch slices
  • 2 roma tomatoes, sliced into 1/4 to 1/2-inch slices
  • 1 bunch basil
  • Arugula (if desired)
  • Balsamic glaze, for drizzling

1.  Make the mayo:  In a blender or food processor combine all ingredients and process until combined.  Transfer to an airtight container and refrigerate until ready to use, can be made up to three days in advance.

2.  Make the burgers:  Gently combine all ingredients in a bowl and form into small 3-inch patties, pressing a small divot into the center of each patty.  Refrigerate until ready to cook, can be made up to one day in advance.

3.  Cook the burgers:  Heat an oven-safe pan over medium-high heat; preheat oven broiler to high.  Salt and pepper the surface of the turkey patties and drizzle pan with oil.  Cook burgers about 3 to 4 minutes on each side, flipping once.  Flip the burgers once more and quickly top with tomato and mozzarella cheese.  Place pan under broiler and broil for 1 to 2 minutes until cheese is blistered.

4.  Assemble burgers:  Spread buns with basil mayo and top with basil, arugula, and turkey patties, drizzle with balsamic glaze or a dash of good balsamic vinegar.

caprese turkey pin

chicken cheesesteaks

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Ok, let’s take a brief recess here from the sugar and the sweets and all of those desserts that I love so much.    Just the thought of pie is making me a little… uncomfortable.  Let’s flip the “savory” switch.

And let’s lighten it up a bit… I need something with some substance to it.

Steak? No, something light… chicken maybe… but not too light… let’s put it on some bread.

There we go…  swap out fatty rib-eye steak for lean, healthy boneless-skinless chicken breasta healthy(er) alternative to your sinful cheesesteak sandwich, .

Or, at this time of year, it may even be a resourceful way to use up the last of that dreaded leftover Thanksgiving turkey… ugh… turkey… let’s not use that word again for… at least a week or two.

Even though I have several cheese sauce recipes lurking in my “to do” lists, I can never actually bring myself to make them, especially not with the amount of food I’ve devoured in the past week… so I opted for sliced provolone cheese instead.

I’m not trying to claim that these are “authentic”, in fact I wouldn’t even call them “cheesesteak” if I had a better name for them…

Philly Chicken-Cheesesteaks?

Philly cheese-chickens?  Nah…

Phoenix Chicken-Steaks?

Ooh, I like that, maybe add some hatch chiles and monterey jack cheese… oh man.  Just thinking out loud here.  I’ve definitely smeared some leftover chipotle aioli on these babies and it was pretty amazing…

Chicken “Cheesesteaks”

[ Printable Recipe ]

  • 1 lb thin-sliced boneless skinless chicken breast
  • 1 green bell pepper, seeded and sliced
  • 1 sweet onion, sliced
  • 6 slices provolone (or cheese of your choice)
  • 6 french rolls, halved lengthwise
  • salt and pepper, to taste

1. Preheat oven to 400 degrees, or heat your broiler (high or low, whatever you prefer).  Meanwhile, heat a sauté pan over medium/medium-high heat.

2. Generously salt and pepper both sides of the chicken breasts.  A shake or two of garlic powder never hurt anyone either, just sayin.  Cook with a teaspoon or two of olive oil over medium high until cooked through, set aside.

3. Add another teaspoon of oil to the pan, and sauté peppers and onions until just tender-crisp. Salt and pepper onions and peppers to taste. Set aside.

4. Line a baking pan with foil.  Slice chicken breast into thin strips, toss with peppers and onions, and put into six “piles” on the baking sheet.  Place one slice of cheese on top of each pile, and broil until cheese is melted and bubbly.  (If you have an oven-safe pan, and the ability to remember NOT TO GRAB A SUPER HOT HANDLE, you could just use your pan… but some of us aren’t that skilled).

5. Once cheese is melted, carefully remove pan from oven, and mix the chicken, peppers, onions, and cheese and pile each onto a French roll.  You can eat as is, or tightly wrap the whole sandwich in foil (with another piece of cheese, if you’re feeling naughty) and return to the oven for a few minutes to heat the bread through.

5 chile turkey burgers

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Despite the hard time I have finding good produce in the desert, during this time of year I can always count on the famous Hatch green chiles. I think, technically, their season is about up, but for the last couple weeks they’ve been flooding our grocery stores. At 50 cents a piece, I don’t have the willpower to resist!

When I get my hands on these things, I just can’t wait to roast them. Like roasting any pepper it leaves you with a soft, slightly sweeter version of what it once was. No matter what pepper it is, or how much you love the pepper raw, the roasted version puts the original to shame. A roasted hatch chile brings a smoky sweetness that perfectly complements the slightly tangy and spicy green chile pepper.

Ok, so you’ve roasted it, now what can you do with it? Just about anything, really. Throw it in some tacos, or a quesadilla, if you want to stick with the “mexican” theme. You can mix it into your scrambled eggs for a little heat or spice up a nice chip dip. Today, though, we put them on our burger. Because we can. (I know you’re shocked)… And because we’ve been a little bad lately, let’s use turkey burgers instead of beef.

Although, if you follow me on Instagram, you probably already know these are equally as taste with beef. And infinitely more adorable as sliders. Just sayin…

So, while I call these 5 chile burgers, you’re not required to use all five. Let’s count them, shall we? Hatch, Chipotle, Pepperjack (I think there’s some jalapenos in there?), then the optional asian spice from the sriracha and/or chili-garlic paste. So maybe “5 chile” is a bit of a stretch, but it’s a nice stretch that I’m willing to make, maybe I should call them “3 to 5 chile burgers”?

Oh, and don’t hate on the “chile” vs “chili” use, I use them interchangeably. I know it’s a subject of debate for some of you.

5 Chile Turkey Burgers

[ Printable Recipe ]

  • 2 hatch chiles, roasted and diced
  • 1 lb ground turkey (or 1.25 lbs if that’s what size yours comes in, why do they do that, anyway?)
  • Salt & Pepper
  • Pepperjack Cheese
  • Toppings of your choice (tomato, onion, lettuce)
  • Buns of your choice

Chipotle Aioli

  • ½ c mayo
  • 1 – 2 chipotles in adobo, finely minced (depending on how spicy you want it)
  • 2 cloves garlic, minced
  • 2 Tbs olive oil, plus extra for misting
  • 1 tsp lemon (or lime) juice
  • Salt & Pepper
  1. Roast the chiles: Rub with oil and cook over a grill or under your broiler until black and bubbling on all sides. Remove from heat and place in a bowl covered with plastic wrap or in a plastic bag to steam. Once cooled, peel off the skin and finely dice. Can be made one day ahead. *See notes!
  2. Make the aioli: Mix all aioli ingredients together in a blender or small container. Cover and refrigerate until ready to use. Can be made one day ahead
  3. Make the patties: Gently mix ground turkey, some salt and pepper, a tablespoon or two of the aioli, and one of your diced hatch chiles together in a bowl. What’s that? You’re feeling spicy? A dash of sriracha or chili-garlic paste will help you to kick up the heat. These may also be made one day in advance, cover tightly and refrigerate until you’re ready to cook them. They will be very delicate (and probably pretty sticky). I also like to sprinkle them with salt and pepper on the outside of the patties as well, a drizzle of oil will help to prevent them from sticking to the grill. I make 5 ¼ lb patties.
  4. Cook patties until done, at the end of cooking top with green chiles and cheese and cover until melted.
  5. Toast buns: While not necessary, this will enhance your burger experience greatly. Rub some of the aioli on your buns and grill or broil until toasted. Top with burger and toppings as desired.

Notes: 

*For some reason I always forget that I actually want to dice my chile, I know it seems weird, but just do it that way. Patty/Dice chile/ Then cheese (to hold it all together).

*Use your leftover chipotle aioli to dip your french fries in … trust me. And opt for the Ore-Ida Fast Fries, boyfriend got me hooked on those things.

*On extra lazy days, I’ve been known to use ONLY the chipotles and the mayo, and BF has never once complained.

* If you’re worried about your mouth being on fire, go ahead and use Monterey Jack or Cheddar cheese. 

*Use your leftover chipotle aioli to dip your french fries in … trust me. And opt for the Ore-Ida Fast Fries, boyfriend got me hooked on those things.

five chile burger pin

 

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teriyaki chicken sandwich

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teriyaki chicken sandwich

I’ve got a treat for you, and it’s not just this amazing chicken sandwich.

I’m part of an elite, top-secret baking team hand-picked by Stefanie of The Cupcake Project. Together, we are testing what may just be the world’s ultimate chocolate cupcake recipe. I can’t tell you much, just that I CAN’T WAIT to tell you ALL ABOUT them!!! But I can’t do that yet…
I CAN tell you all about Stefanie’s “Ultimate Vanilla Cupcake” recipe, which I plan to make today as well. The chocolate ones, though… those ones you will have to wait for. Assuming, of course, that it is deemed the “ultimate chocolate cupcake recipe.”
These sandwiches, though. These are another thing entirely. BF said he wanted “chicken sandwiches” for lunch one day, and then I came home and made these. I’m not sure if they are exactly what he had in mind, but they have quickly become one of our favorite meals.
It’s grilled teriyaki chicken breast with avocado, tomato, lettuce, onion, and spicy sriracha mayo sandwiched between a crisp and toasty ciabatta bun. You need to make these. Like now. When I tried to complain to BF about posting it, because I didn’t have any “amazing pictures” he said “WHO CARES!? IT’S SO GOOD!” … so you have him to thank for this post. 🙂 He was very concerned about you being able to enjoy these sandwiches.
Oh, and let’s not forget our virtual picnic on pinterest! If I don’t respond to your tag (Pinterest can be a little wonky sometimes), feel free to send an e-mail requesting to be a contributor to me at wee.eats@gmail.com or you can just comment on this post with a link to your pinterest account. 🙂
Teriyaki Chicken Sandwiches
1 lb boneless skinless chicken breast
Your favorite teriyaki marinade (I think I just used a bottled one – Lawry’s or something)
1 avocado, sliced
4 scallions, sliced
1 tomato, sliced
Lettuce of your choice (Romaine is ok, but I think arugula would be great)
Cilantro (optional)
4 ciabatta buns, split
Sriracha Mayo
1/4 cup mayo
1 Tablespoon sriracha
Drizzle olive oil (about a teaspoon)
1. Marinate chicken according to marinade directions. I marinate it for about 45 minutes.
2. While chicken is marinating, make the sriracha mayo and slice the toppings.
To make the mayo – Mix the sriracha, mayo, and oil. Cover and refrigerate until ready to use.
Other flavorful (optional) mix-ins include sambal olek (chili-garlic paste), splash of lime, scallions, or cilantro.
3. Preheat grill and cook chicken until done. Tent loosely with foil.
4. Spread sriaracha mayo on ciabatta buns and grill, mayo side down, until toasted.
5. When ready to assemble sandwiches, cut chicken breasts int strips at a 45 degree angle. Assemble sandwiches – I like to sprinkle scallions on the bottom bun, top with the avocado, then tomato, then chicken (3 to 4 strips, depending on how big of strips you cut), and lettuce on top.

chipotle bacon burger

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Burgers are a relatively common dinner in our home. They can be plain or dressed up, beef or turkey, with or without cheese, on brioche or Sarah Lee. How does one eat burgers frequently without becoming bored, you ask?

Toppings!

Burgers are so easy to customize to whatever you happen to be craving. There are so many ways to spice up a burger, I could probably eat burgers every day and never get make the same one twice. Of course, I have a few favorites that tend to get stuck on repeat… but I *COULD* make a different one every day… if I really wanted to…

These, my friends, are dressed up with bacon, red onion, chipotle spread, cheddar cheese, and greens. I suppose jalapeno jack would be just as tasty on top – but we “had” to buy a(nother) two-pound brick of cheddar from Costco, so it’s been the “cheese of choice” as of late. 🙂

So if you’re looking for a way to “spice” up your usual burgers – give these ones a try!

Chipotle Bacon Burgers

[ Printable Recipe ]

  • 1 pound lean ground beef
  • dash of Worcestershire sauce (about 2 – 3 shakes)
  • 1/2 teaspoon chipotle powder (optional)
  • salt and pepper to taste
  • Chipotle Spread
    • 1 cup mayo
    • 1-2 chipotle pepper(s) in adobo, finely minced
    • 2 cloves garlic
    • 1/2 teaspoon lemon or lime juice
    • salt and pepper to taste
  • Bacon, cooked
  • Red onions (grilled or not, your choice)
  • Greens of choice (spring mix, romaine, iceberg, arugula…)
  • Cheese – I recommend Cheddar or Pepper Jack
  • Burger buns

Mix beef, salt, pepper, Worcestershire, and chipotle powder in a bowl until incorporated. Form into patties, salt the outside of the patties as well.

Make Chipotle Spread by mixing mayo, chipotle, garlic, salt, pepper, and lemon juice in a small bowl. Set aside until ready to use.

When ready to make the burgers – grill patties to desired doneness and top with cheese to melt. While resting, spread a light layer of chipotle spread over the buns and grill until toasted. Assemble burgers, adding additional chipotle spread if desired, and enjoy!