Caprese Sandwich with Chicken, Tomatoes, And Peaches

This sandwich epitomizes summer. Make sure the tomatoes and peaches are at their peak to fully capture the essence of the season. If peaches are lacking sweetness, add a drizzle of honey as a cheat!

Ingredients:

1 to 2 ripe yellow tomatoes, sliced
1 ripe peach, pitted and sliced
1½ cups (375 mL) fresh mozzarella di bufala, sliced
8 fresh basil leaves, julienned
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper to taste
4 Italian-style buns
1/4 cup (60 mL) mayonnaise
2 cups (500 mL) roast chicken, shredded (use store-bought rotisserie chicken)

Directions:

1. In a medium bowl, gently toss together tomatoes, peach, mozzarella, basil, olive oil and salt and pepper to taste.

2. Slice buns and spread with mayonnaise. Divide chicken and Caprese salad, including juices, between buns.
3. Slice sandwiches and serve.

BBQ Pork Burgers With Coleslaw Topping

BBQ Pork Burgers With Coleslaw Topping

Ingredients:
Barbecue sauce:
1/2 cup minced onion
2 garlic cloves, minced
2 T. unsalted butter
1 cup ketchup
3 T. Worcestershire sauce
2 tsp. dry mustard sauce
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 1/2 tsp. chili powder
1/2 tsp. Tabasco

1 1/2 lbs. ground pork
3 T. fresh bread crumbs
4 sesame hamburger buns, split and toasted

Coleslaw:
2 cups thinly shredded cabbage 
1/4 cup coarsely grated carrot 
1/4 cup thinly sliced red onion
2 tsp. fresh lemon juice
3 T. mayonnaise, or to taste

Serves 4.

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Directions:

1. To make the barbecue sauce, in a heavy saucepan cook the onion and the garlic in butter over moderately low heat, stirring, until the onion is softened, add the ketchup, the Worcestershire sauce, the mustard, the vinegar, the brown sugar, the chili powder, and the Tabasco, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.

2. In a bowl combine the ground pork, the bread crumbs, and 1/3 cup of the barbecue sauce and form the mixture into four 1-inch-thick patties. Season the burgers with salt and pepper and grill them on an oiled rack set 5 to 6 inches over glowing coals, basting them often and turning them several times, for 8 to 9 minutes on each side, or until they are just cooked through.

3. To make the coleslaw while the burgers are grilling, in a bowl stir together the cabbage, the carrot, the onion, the lemon juice, the mayo, and salt and pepper to taste. Serve on burgers.

Hot Chicken Sandwiches

Hot Ckicken Sandwiches from Lee's Drive In

This is a recipe from a small Drive-In with carhops in the town where we lived for many years. I am sure the owner was able to educate his daughters just from the sale of the chicken sandwiches. For your next football party, birthday party, or any party, use this recipe!

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Ingredients:
50 oz. can of shredded chicken,
1 can of cream of chicken soup and
1 sleeve of ritz crackers crushed,

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Directions:
Mix all ingredients together, can add more crackers if you think it is too thin. Mix it, warm it, and serve it!