Chicken Suiza Melts

Here's a recipe for one of the easiest week night meals I have made in a while. In less than 20 minutes you will have a very yummy melt in your mouth sandwich. I jumped on this recipe from my friend Siggy's blog when I saw it incorporated salsa verde. I just loooooove salsa verde. The mingling of the salsa, onions, and sour cream make this a tangy, juicy meal. If you don't like using rotisserie chicken I think using shredded boiled or baked chicken breast would work just as well, it might not be as juicy though!

Chicken Suiza Melts
From Siggy Spice
Makes 6 sandwiches
Printable Version
Ingredients
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups tomatilla salsa or salsa verde
1/2 cup sour cream
1 rotisserie chicken, skin discarded and meat shredded
6 sandwich rolls, split
6 slices Monterey Jack cheese (I also used provolone and it was yummy)

Directions
Preheat the broiler. In a large skillet heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then add in the salsa and heat through. 

Mix in the sour cream. Add the chicken and mix to coat. 

Place the buns on a cookie sheet. Pile the chicken mixture on the bottoms of the rolls. Top the chicken with a slice of cheese.  

Place in the oven and broil to melt, about 4 minutes. 

Smashed White Bean & Avocado Sandwich

I have a thing for avocado. An obsession and a never-ending yearning. I could eat it everyday. I have an entire pin board on pinterest devoted to avocados. If I just lost you, then you need to immediately go to pinterest.com and get with it! :) Through my pinning of avocado recipes I came across this recipe and I instantly fell in love. I went out right away and bought a can of white beans. I didn't have to buy avocados because they are always in my house. Always. 

This sandwich was awesome! The creamy salty white bean spread with fresh tomatoes, spinach, and velvety avocado was a delicious lunch for hubby and I. I modified the original recipe because after all, it is a sandwich and there are about 1 million variations of sandwiches. You can add or subtract whatever fresh veggies you have on hand or like to combine with avocados. Satisfying, heart healthy, and avocado in every bite. I don't need much more in life that what this sandwich has to offer. :)

Smashed White Bean & Avocado Sandwich
Modified From Real Simple Recipes
Printable Version
Makes 2 sandwiches (go to the link above for 4 sandwiches)
Ingredients
1 15 ounce can of white beans, rinsed and drained
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices multi-grain or wheat bread
1 avocado, sliced lengthwise
1 tomato, sliced
1 cup spinach 


Directions
In a bowl combine the beans, olive oil, salt and pepper. Roughly mash the mixture with the back of a fork. 

Place the slices of bread on a work surface. Top two slices with spinach and tomato slices. Spread the smashed white beans on the other two slices of bread and top with avocado slices. 

Place the two different slices together and slice each sandwich in half if desired.

Meatless Muffalettas

Thank goodness for Tasty Kitchen! Toward the end of January I was running out of ideas for vegetarian meals to make at home, so I turned to Tasty Kitchen for inspiration. I was so happy when came across these Meatless Muffalettas from Three Many Cooks because I've been wanting to make Muffalettas at home anyway! Muffalettas are an Italian sandwich that originated in New Orleans. The traditional Muffaletta is layered with Italian salami, ham, and provolone cheese, then topped with olive salad. This vegetarian take on the Muffaletta replaces the meat with marinated veggies but still incorporates the olive salad and cheeses. It was over the top delicious! My husband, who loves meat sandwiches, was a huge fan of this sandwich. The olive salad really makes this sandwich. I ate it two days in a row and the second day added banana peppers because they are my favorite sandwich topping. I think next time I make it I will use sliced cheese instead of cutting a block of cheese into chunks, but other than that, I wouldn't change a thing!

Meatless Muffalettas

From Three Many Cooks on TK

Makes 4 sandwiches

Printable Version

Ingredients

2 garlic cloves

1/4 cup capers

1 cup drained black olives

1 cup drained pimento stuffed olives

2 tablespoons red wine vinegar

2 teaspoons dried oregano

1/2 cup olive oil

1/2 cup finely chopped celery hearts

4 whole Portuguese rolls, split (I used ciabatta bread)

4 slices each of mozzarella, provolone, and pepper jack cheese

1/2 red onion, thinly sliced

1 jar (14 ounces) marinated artichoke hearts, chopped

3/4 cup sun dried tomatoes, packed in oil, chopped

Directions

Mince garlic in a food processor. Add in capers and pulse to chop. Add olives, vinegar, and oregano. 

Pulse to chop again. Scoop into a medium sized bowl and stir in olive oil and celery. (This salad can be refrigerated in an airtight container for several weeks.)

When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll.

Divide cheese evenly between bread. 

On the bottom half of each sandwich arrange artichoke hearts, sun dried tomatoes and onion slices. 

Place sandwich halves together. Halve crosswise on the diagonal and serve.