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October 31, 2018


Everyone loves John Montagu. He coined the name sandwich for all of us to use and enjoy! Britain’s 4th Earl of Sandwich gambled with meat between bread. So, the story has been communicated since the 1790s. Captain Cook even named Hawaii the Sandwich Islands for his buddy John. Enough on the name, it’s what is inside, and out, that counts when it comes to presumably the World’s favorite lunch item!

The styles, ingredients, condiments, and breads are so vast, that one could have a different sandwich each day, and never complete the wide array the planet has to offer. Chicken sandwiches can be uncomplicated, inexpensive, and speedy. They too, can be assembled quite luxuriously and affluent. Here are three sandwich recipes that have had the fans raving!

Nothing can be as quick and easy as running to the supermarket for a few items, and return with killer sliders for the party, or just for dinner. All store-bought ingredients lead to a homemade sandwich that portray themselves as if purchased from the gourmet deli. Adding melted cheese with Coleslaw creates an irresistible slider.


1 rotisserie chicken
1 bag of slider buns, dinner rolls, parker house rolls, or Hawaiian sweet rolls (up to you)
2 bottles of your favorite BBQ sauce (or make your own)
1 pint of Coleslaw at deli section (or make your own)
1 jar of dill pickles (sliced)
1 pack sliced provolone cheese (many cheeses can be substituted)
Diced red onions

This one is as simple as its ingredients. Skin and shred all the meat off the bone. In a large pan, place meat and mix with the BBQ sauce until fully coated. Heat on low until warmed through. Add onions if desired to mix before heating.

While warming the chicken, toast your rolls of choice. Add a pickle (optional), then some meat. Place a slice of cheese over the meat and toast in the toaster oven until bubbly. Add some Coleslaw, then top with the other bun (Or add more sauce 1st) and eat away!

There are times, and people, in life that require an up-scale approach to dining. A gourmet chicken sandwich enhances lunch from casual to ritzy upon sight of this classy creation. Sautéed mushrooms and onions, along with a garlic aioli, exhibit elegance to this grilled, free-range chicken breast Croque Monsieur adaptation.


1 High quality boneless skinless breast (per sandwich)
Slices of prosciutto (1 per sandwich)
½ inch slices fine quality Ciabatta (2 pieces per croque)
Gruyere cheese (sliced – 2 pieces per sammie)
2 Button mushrooms (sliced)
¼ slices white onion per sandwich
Roma tomatoes (sliced(2))
1 leaf arugula per croque
2 leaves basil (chiffonade)
1 teaspoon Dijon mustard
1 teaspoon garlic aioli
½ stick butter
2 tablespoons olive oil

With your Mauviel 1830 M'Heritage M'150s 12" Round Copper Frying Pan , heat 1 teaspoon each of olive oil and butter until melted and almost to a bubble. Simmer the sliced onions and mushrooms approximately 6 minutes until onions are a bit translucent, or browned. And until the mushrooms have browned and softened. Set aside.

In the same pan, cook the chicken breast all the way through pending an internal temperature of 163° via the Maverick Bluetooth BBQ Thermometer.  Flipping the chicken after the 3-minute marker, then inserting the thermometer will provide a perfectly cooked breast at 163°. The breast will come up to temp alone (165°), but will be slightly re-cooked during the final prep of the croque to guarantee prevention of any foodborne illness once the sandwich is assembled. Set aside whole for future usage.

Ciabatta is a sturdy bread that can withstand these heavy accoutrements that are about to top, and be inserted, into this epicurean European-style sandwich. Smear Dijon on one side of the bread. Add a slice of gruyere. Then tomato slices. Now, add the chicken breast. Top with the onions, mushrooms, arugula and basil. Add salt and pepper as taste and diet permits.

With the secondary slice, add garlic aioli (store-bought or homemade). Top the croque. Now that the sandwich is assembled, paint butter on the top, and add another piece of gruyere. Place under the broiler until melted and beginning to brown. Cut in half and serve. This is a complex, robust, and sophisticated sandwich deserved of all the buzz words.

Ham and cheese go together like a horse and carriage. And this recipe while made from delectable memory, it still brings reliable party-goers begging for it at the next pot luck.  This sandwich is sweet and tangy from the plentiful home-made dressing you saturate it in, prior to baking to the oodles of baby swiss on these babies.


Dressing Ingredients

1 teaspoon Worcestershire sauce
2 tablespoons Yellow Mustard
1 tablespoon Poppy seeds
3/4 cup butter melted
1 tablespoon onion powder

Stacking Ingredients

1 pound of thinly sliced ham
1/4 pound thinly sliced baby swiss cheese
2 packs of Hawaiian rolls

Mix all your dressing ingredients together - the smell will already be impressive as this treat  unfolds, or shall we say "stacks". Set aside.

Lay out all your rolls with bottoms only on baking sheet. Coat the bottom half of your rolls with your dressing. Now add your ham slices folded into 4's, 2 pieces each. Now add some baby swiss, one slice each folded in four. Now coat the cheese generously with dressing before stacking the lid on the sandwich. Cover with foil.

Heat oven 350 and bake until golden and warm, approximately 20 minutes. This one is a stack to remember. Enjoy!

Only three recipes here for the term “sandwich”. The breads, meats, cheeses, veggies, condiments, and the various Nationalities that make their sandwich (using the English term “sandwich”), makes this hand-held, on the go, or as a sit-down meal or snack, a global leader in nourishing the planet. With 195 countries on our Earth, we all wrap or insert some ingredients into some sort of a bread type substance. Try all the differences, adaptations and modifications this staple of society has to offer from North, South, East, and West.