QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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WATCH ME MAKE THIS

Philly Cheese Steak

Probably makes 4

Here's the thing - I've never been to Philly, I don't know anyone from Philly and even if I did I'm sure they would say I did something wrong here. But you know what? I don't worry about them because this is awesome with out their advice. Just make it and enjoy it.

Ingredients

• 1 green pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 pound rib-eye steak, thinly sliced
• 4 slices provolone cheese
• 2 tablespoons Worcestershire sauce
• fresh sandwich rolls, split in half crosswise and lightly toasted
• salt and pepper
• olive oil

Directions

1. Saute onions and peppers in hot pan with a little oil about 10 minutes, remove
2. Season meat with salt and pepper
3. Add more oil, then sliced meat and cook until almost no longer pink
4. Mix onions and peppers in with the meat and add Worcestershire
5. Top mixture in pan with provolone and cover - allow to melt
6. Put the melty-cheesey-peppery-onion stuff on the toasted bun and look out - it's way good!

BBQ Shrimp PO Boy

Serves 3 - maybe 4, but probably 3

A classic New Orleans-type of sandwich. But instead of deep-fried, it's done on the grill or on a grill pan...

Ingredients

• 1/2 pound shrimp, 21/25's raw shell off and de-veined
• Kosher salt
• Fresh ground pepper
• 1/2 teaspoon cayenne/li>
• 4 French Rolls
• Shredded Iceberg lettuce
• Sliced tomatoes
• Olive oil
• SAUCE
• 1/4 cup mayo
• 1/4 cup red onion, finely diced
• 2 tablespoons chili sauce
• 1 tablespoon prepared
• horseradish
• 2 teaspoons hot sauce

Directions

1. Heat grill or pan to medium
2. Combine mayo, onion, chili sauce, horseradish and hot sauce - mix well and set aside
3. Mix shrimp with cayenne, 1 tablespoon of the olive oil and season with salt & pepper
4. Slice rolls lengthwise and drizzle lightly with olive oil
5. Grill shrimp until done
6. Place rolls on grill or gil pan and brown slightly
7. Build PO Boy with shrimp, sauce, lettuce & tomato
8. Eat it quick and then make another one...

Inside Out Grilled Cheese

Makes 6 'slider-size' sandwiches

I love Hawaiian rolls...

Ingredients

• 1 grouping of 6 Hawaiian Sweet rolls, kept together as 6 and just cut across the middle like it was one giant roll
• 3/4 cup shredded deli-roasted chicken
• 4 slices cheese - try 2 American & 2 Havarti
• 6 pieces of bacon, cooked in the microwave until crispy
• Big handful of crispy potato chips

Directions

1. Preheat non-stick pan on stove
2. Cut the 6 rolls (still connected together) in half so you have 2 big halves - you will use these inside out
3. Cover one side of the bread with cheese (an inside side) then cover evenly with chicken
4. Cover the chicken with more cheese and the slices of bacon
5. Put the other piece of bread on top (top down/inside out)
6. Spread top of the sandwich with butter and place the buttered side down on the pan
7. Squeeze the whole thing down pretty well with your hand, butter the top side and cook until golden brown (about 3-4 minutes before turning) on each side
8. Open, add potato chips and close back up
9. Cut into 6 pieces (the size of the rolls) and serve

Antipasto Sandwich

Makes one sandwich

Everyone has had an antipasto salad - right? Well...how about an Antipasto sandwich?

Ingredients

• 1 large crusty Italian roll, cut "hot dog" style leaving a "hinge"
• Genoa salami
• 5 - 6 pieces of marinated artichoke hearts, roughly chopped
• 2 Tablespoons ready made olive tapenade
• Mozzarella cheese, sliced
• Jarred roasted red pepper slices
• Fresh basil leaves

Directions

1. Preheat broiler
2. Place cheese on both sides of open roll broil until crispy and the cheese is just melted
3. Next spread olive tapenade onto the roll
4. Cover with 6 or so slices of the salami
5. Then the artichoke hearts, red peppers and basil leaves
6. Close the sandwich, cut in half and share

Open Face Hot Crab Sandwich

Makes 2

I have 3 words for this recipe: hol-y-crap!

Ingredients

• 8 ounces lump crab meat

• 1/3 cup diced green onion - white & light green parts only

• 3 tablespoons mayo

• juice of 1/2 a lemon

• 1 teaspoon Cholula hot sauce

• 1 Kaiser roll

• 4 slices Pepper Jack cheese

• Kosher salt & fresh ground pepper to taste

• 2 tablespoons cilantro, chopped

Directions

1. Mix crab, green onion, mayo, lemon juice and Cholula well - season with salt & pepper

2. Preheat broiler

3. Split bun across the middle making a top and bottom and broil until light brown

4. Top each roll with crab mixture then cheese

5. Broil until cheese is melty

6. Garnish with cilantro

Mushroom Spinach Grilled Cheese

Makes 2 sandwiches

This was the crew's favorite when we shot Grill Cheese Day – and for good reason. It's crazy delicious...

Ingredients

• 1/2 pound cremini mushrooms, sliced
• Olive oil
• 3 ounces (about 1/2 bag) spinach
• 1 cloves garlic, minced
• 1/3 cup Monterey Jack cheese, shredded
• 3 tablespoons crumbled goat cheese
• 2 tablespoons Dijon mustard
• 4 slices whole wheat bread
• Softened butter

Directions

1. Cook mushroom in a little oil over medium heat until nicely softened - about 5 minutes
2. Add garlic and stir about a minute until fragrant - then add spinach
3. Cook another 4 minutes or so until spinach wilts way down and put in a bowl
4. Add jack cheese to spinach and mix well
5. Spread Dijon on two slices of bread, add 1/2 the spinach mixture to each, then goat cheese to each and finally top each with 2nd slice of bread
6. Spread top slice with butter, and grill in a non-stick pan until nicely browned - repeat with 2nd side
7. Eat

Chorizo & Cheese Torta

Makes 3

I had this in Cabo recently and couldn't wait to try to make it myself when I got back. And btw...I nailed it.   

Ingredients

• 10-12 ounces Mexican chorizo - it comes in a tube that varies in size

• 1 big avocado

• Juice of 1/2 lime

• Pinch Kosher salt

• 1/3 cup shredded Monterey Jack cheese

• 3 crusty Mexican sandwich rolls or 3 Ciabatta rolls

Directions

1. Cook chorizo over medium heat in pan until fully cooked - 8-10 minutes

2. While it cooks, put avocado flesh (I hate saying that) in a bowl with lime juice and salt - mix well until it's the consistency of chunky guacamole

3. Preheat broiler

4. Split and lightly toast buns under broiler, remove

5. Put cooked chorizo on bottom of each bun and top with some of the cheese - put back under broiler just until cheese melts

6. Remove, put guacamole on top bun, close up and cut in half

7. Eat - and if you're really thinking you'll bust out a good Mexican beer to go with this...just sayin.

Sriracha & Bacon Egg Salad Sandwich

Makes 2

We made this on the Livecast and everyone was very happy. VERY.

Ingredients

• 4 hard boiled eggs - if you're not sure how to properly hard boil eggs check out the recipe in the 'Things That Don't Fit In Any Other Category'
• 2 tablespoons diced green onion
• 2-3 tablespoons mayo
• About 1 1/2 tablespoons sriracha - it's up to you
• Kosher salt, to taste
• 6 slices bacon, cooked & crispy
• 4 slices good bread (whole wheat would be excellent), toasted
• Iceberg lettuce
• Mayo, to taste

Directions

1. Grate or chop eggs and put in a small bowl
2. Add green onion, mayo, sriracha & salt - mix well
3. Add a bed of lettuce to 2 slices of the toast, egg salad and then bacon - top with toast
4. Slice, eat and smile