I like to top these sandwiches with thin slices of Vidalia onions, shredded lettuce and slices of fresh tomatoes when in season.
4 ounces salad shrimp -- chopped
4 ounces cream cheese -- softened
1 tablespoon chili sauce
1/2 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
2 dashes garlic powder
2 tablespoons sour cream
hot sauce to taste -- optional
4 onion buns
1. In a medium bowl combine all ingredients except buns.
2. Spread shrimp salad on bun, top with choice of veggies.
If you like a moister filling add 1/2 a cup of salsa to the chicken filling. I like to serve with Cilantro Guacamole
Chicken & Sundried Tomato Quesadillas
1 cup shredded Monterey Jack or mozzarella cheese
4 6 inch flour tortillas
non-stick vegetable cooking spray
4 teaspoons sour cream
3 tablespoons green onion, minced
8 sun dried tomatoes, soaked and drained
1/2 cup shredded cooked chicken
1/2 cup refried beans
Lightly coat a baking pan with the cooking spray. Combine the cheese, green onions, tomatoes, chicken and beans. Divide evenly among the tortillas. Fold the top of the tortillas over. Bake 8 minutes or until the
cheese is melted and tortillas are browned. Top with sour cream just before serving.
A creamy seafood filling baked inside crisp bread makes and excellent meal.
1 loaf french bread or rolls
1/4 cup sour cream
1/4 cup mayonnaise
1 cup crab meat, (1/2 pound)
1/3 cup cheddar cheese, grated
2 tablespoons tomatoes, seeded & finely chopped
2 tablespoons onions, minced
1/4 teaspoon garlic powder
1 tablespoon lemon juice
Slice bread or rolls lengthwise. Remove excess bread to allow for filling. Preheat oven to 375 degrees
Combine the mayonnaise and sour cream in a bowl. Add remaining ingredients and stir. Stuff the bread loaf or rolls with crab mixture; replace top piece of bread. Wrap in aluminum foil and bake 25 minutes.
Slice if using the loaf and serve.
NOTES : "Soft rolls work just as well, perhaps better as they are easier to bite into.
Grilled Chicken, Goat Cheese & Sundried Tomato Sandwiches
8 skinless boneless chicken breast halves -- well trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic -- minced
2 teaspoons fresh rosemary -- minced
2 red onions -- cut in 1/2" slices
8 large french bread rolls -- cut in half
1/2 cup sun-dried tomatoes, oil-packed -- drained and chopped
2 bunches arugula
4 ounces light soft goat cheese
Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes.
Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.
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Guru Spotlight |
Mary White |