Chicken Caesar Sandwiches

I love slow cooker sandwiches on busy days.  They take no time whatsoever and taste great!  I've made these no less than 4 times this month, and believe me, that's a new record at our house.  My kiddos usually complain if we have the same thing twice in a month.

I also made this to take to a friend who recently had twin boys.  She said, and I quote, "Those sandwiches were to DIE for!"  I'm assuming that means they were good.  ;)  It also means that that you need to pull out your slow cooker and try these babies!

Slow Cooker Chicken Caesar Sandwiches
Serves about 4-6
2 pounds boneless skinless chicken breasts
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve. 

Source:  The Girl Who Ate Everything

French Bread Chicken Sandwich

This has quickly become one of my favorite sandwiches!  It's easy and unbelievably delicious.  I first tried it about a year ago when my daughter, Brinlee, was baptized.  We had the family over for lunch afterward and I needed something that would be easy, could be mostly prepared ahead of time, and tasted great.  I can't tell you how many times I've made this since that day. When I have a busy week, I almost always put this on the menu.

The best part about it is the chicken.  Slow cooked in chicken broth and Montreal Steak Seasoning, it is fall apart tender but has just a bit of spice.  Anytime I need cooked shredded chicken for a recipe I cook it this way.  It also freezes well.  I just drain the broth and pack it in a freezer bag so it's ready when I need it.

Like so many of the dishes here at Mommy's Menu, this can be customized to fit your tastes.  Don't like avocado?  Leave it off.  Love fresh mushrooms?  Slap some on top.  You can add just about anything you want and it will be delicious.

French Bread Chicken Sandwich
Serves about 8

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Combine the chicken, broth and Montreal Steak Seasoning in a slow cooker.  Cook on high for 4 hours or until the chicken is easy to shred.  Shred in the slow cooker to let it soak up the marinade.

Cut French bread loaf in half long way.   Spread Ranch dressing on both sides of the loaf, then add layers of chicken, bacon, tomato, avocado and cheese.
Bake at 375° for 10 minutes to melt the cheese, then broil it for another 2 minutes. Slice and serve.


Source:  Our Family Treat

Chicken Club Sandwiches with Lemon Dill Mayo

I really love sandwiches!  On busy nights we can be found eating Pesto Club Sandwiches, Hot Ham Hogies, BBQ Chicken sandwiches or these Gooey Ham Sandwiches with some french fries or fresh veggies.  Sandwiches just come together so quickly and the variations are endless, so there's no reason to ever get bored with them.  This version of a chicken club sandwich is simple and delicious.  I came up with this when I had a get together with some friends from college and it was a big hit.  The chicken is so tender and juicy and the Lemon Dill Mayo was perfect.

Just a note about the chicken.  You want it to be really thin.  A thick piece of chicken could spell disaster if it isn't easy to eat.  Cutting it lengthwise into 2 cutlets and then pounding them flat makes it so tender and easy to bite into.  The whole thing just melts in your mouth.  It can also be made earlier in the day to make mealtime completely no fuss!


Chicken Club Sandwiches with Lemon Dill Mayo
Serves 4

2 boneless skinless chicken breasts, cut in half lengthwise and pounded thin
1 cup crushed butter flavored crackers (I used Ritz roasted vegetable flavor)
1 Tbs. butter
4-6 slices bacon, cooked
Fresh spinach
Fresh sliced tomatoes
8 sliced whole grain bread

Coat each piece of chicken in cracker crumbs.  Melt the butter in a skillet over medium high heat.  Cook the chicken until it is golden brown and cooked through.  Lightly toast the bread and spread with Lemon Dill Mayo.  Build the sandwich using the chicken, spinach, tomato, and bacon.

Lemon Dill Mayo

1/4 cup mayonnaise
Lemon zest, to taste
Juice of half a lemon
1/2 tsp. fresh chopped dill

Add all ingredients in a small bowl and mix well.  Refrigerate 1 hour to allow flavors to combine.

Source:  A Mommy's Original Recipe

Gooey Cheesy Ham Sandwiches with Onion Butter



This has become one of my favorite quick meals.  It is so gooey and cheesy and full of flavor.  The onion butter just puts it over the top.  I had to make extra to use on other sandwiches.  I don't know if I'll ever need mayo again.  :) 

I think I'll make these for our next family get together and these will be on the Superbowl menu for sure!  Because they are so easy, I've starting keeping the fixin's in the fridge so I can have them any time the craving strikes!

Gooey Cheesy Ham Sandwiches with Onion Butter

Serves 8

Sandwich:

8 wholeSandwich Rolls (or 16 Dinner Rolls)
1/2 poundsHam, Any (sliced Thin Or Chopped)
1/2 poundsCheese, Any Variety That Melts Well (I used cheddar and Monterrey jack)

Onion Butter:

8 Tablespoons salted butter
1/2 cup finely minced onion
3 Tablespoons prepared mustard (I used Dijon)
1 teaspoon poppy seeds
1 teaspoon freshly squeezed lemon juice

To make the onion butter, combine ingredients in a small sauce pan and heat gently just until the butter is melted and all the ingredients are well combined. Cool to a spreadable consistency.

To prepare sandwiches, place roll bottoms, cut side up on a sheet pan. Spread some onion butter evenly onto each of the halves (use about half of the onion butter for this step), top with 1/2 the cheese, next add all the ham, now add remaining cheese, and end with the rest of the onion butter. Top with the roll tops, cover pan with foil, and heat in a 300F oven for 10-15 minutes until the sandwiches are heated through and the cheese melts.

Sandwiches can be assembled up to 2 days in advance, but store them in an airtight container to control the smell of raw onions in your fridge.

Source:  Photo and Recipe from Tasty Kitchen

Hot Ham Sandwiches

If you need a quick, easy and delicious week night meal, then this is for you!  I had this on the table in 20 minutes flat.  My family loves it because they can customize it however they want.  Don't like onions?  No problem!  Want extra cheese?  Go for it!  There wasn't a complaint to be heard because their mouths were too busy.  Even my little kids loved this.  Add some fresh fruit or a nice green salad and you've got a meal everyone will love.

I always try to plan a couple of this kind of busy day meal into my menu.  It makes getting home late from work or dance or music classes so much less stressful!  When everyone is starving and wants to know when dinner is, you can have it on the table in minutes.

Hot Ham Sandwiches
Serves 6

1/2-3/4 cup BBQ sauce (depending on how saucy you want it)
3/4 tsp. ground mustard
3/4 tsp. garlic powder
1/4 tsp. ground cloves
1 pound sliced deli ham
Lettuce leaves, sliced tomatoes, sliced onion and cheddar cheese
6 sandwich buns, split

In a sauce pan, combine the BBQ, mustard, garlic powder, cloves and ham.  Bring to a boil. Reduce heat and cover and simmer for about 10 minutes.  Serve on toasted sandwich buns with lettuce, tomatoes, onion and cheese..

Source:  A recipe I've been using more years than I can count.