Category: Sandwiches

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

Here’s another video from our mini grilled chicken series featuring grilled boneless chicken thighs.

When the bone is removed from the thigh, the meat is thin and cooking time is quick. Yet, the thighs retain some fat and remain moist. The flavorful meat is good with only salt and pepper and a little oil to prevent sticking. Also try different marinades and rubs.

Grilled Boneless Chicken Thighs

I like to use the grilled boneless chicken thighs in sandwiches. Choose a nice bun or good bread and use your favorite condiment(s), pile on the lettuce and tomatoes and a few slices of dill pickle. The perfect sandwich!

A great sandwich spread is pesto – check out my recipe here.

Tune in to Honeypie’s Recipes YouTube Channel to view the Grilled Chicken Mini Series playlist!

Watch the Grilled Boneless Chicken Thighs Video Here

Building the Perfect Sandwich

Tuna Salad Sandwich

Making the perfect sandwich is a creative endeavor. Once you decide what kind of bread you like, whether the crust stays or goes, and if you eat it whole, cut in half or in quarters, you need to decide what goes in the middle.

When I cut two slices from a loaf of bread, I know that the crust will stay on and it will be cut into quarters, not squares, but triangles. My husband is a hard roll with the bread centers removed kinda guy. My farther, who is 88, likes to have the crusts cut off his bread. I prefer whole grain, hubby likes white and Dad likes rye. And that barely scratches the surface of the wide variety of breads, rolls and wraps to choose from.

Tuna Salad Sandwich

Next decision is what goes in the middle. Peanut butter and jelly. Tuna salad. Chicken salad. Egg salad. Cold cuts – roast beef, turkey or chicken (roasted, smoked, spicy, barbecued, honey), ham (boiled, Virginia baked, honey roasted, spicy) bologna, salami, pepperoni. In the summer when tomatoes are at their peak of ripeness, there is nothing like a BLT on lightly toasted bread. Or just a tomato sandwich! Leftovers – roasted vegetables, roast chicken, chili, cheese(s). There isn’t enough room in this blog to list the endless possibilities for sandwiches.

Tuna Salad Sandwich

The selection of condiments is innumberable. Mustard, and don’t get me started on the varieties of mustard! Ketchup. Mayo. Hot sauces. Salsas. Guacamole. Horseradish. Salad dressing. Sub sauce. And on and on and on…..

Most of my sandwiches are crowned with lettuce, which adds a crisp texture and great color. Then some succulent thin tomato slices sprinkled with salt and pepper and thinly sliced red onion. And what is a sandwich without some dill pickle slices! Sometimes a few crunchy, salty potato chips, roasted bell peppers, pickled jalapenos or a different kind of pickle, say bread and butter, garlic, half sour or cornichons are the perfect accompaniment.

Tuna Salad Sandwich

My default sandwich is tuna salad. It’s versatile because it can be plain and simple: mayo, celery, onion, salt and pepper. But, there are also many ways you can flavor a tuna salad. Skip the mayo and use a favorite mustard, try balsamic vinegar, olive oil, mashed avocado. Lots of different veggies can be minced and stirred into the salad, bell peppers, jalapeno, zucchini, kale. Add in herbs like dill, chervil, tarragon, cilantro, basil, or mint. Other aromatics include minced ginger, lemongrass, sprouts, shredded carrots, shredded cabbage (green, red, or Chinese). And finally, let’s not forget the delicious tuna melt!

Tuna Salad Sandwich

Just thinking about it gets my stomach rumbling and my mouth watering! Here’s my go to tuna salad sandwich. I always have these ingredients available for a last minute lunch choice.

Tuna Salad Sandwich

 

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Tuna Salad

Tuna Salad Sandwich

A basic tuna salad with red onion, celery, gherkins, and just enough mayo to hold it together. Slather some honey mustard on the bread and top with lettuce and tomato!

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 sandwiches
  • Category: Sandwiches

Ingredients

  • 2 cans (3 ounce each) tuna, drained
  • ¼ cup mayonnaise
  • 2 heaping tablespoons minced red onion
  • 1 celery stalk, minced
  • 8 gherkins, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 slices bread
  • honey mustard
  • crisp green lettuce leaves, such as Romaine
  • thin tomato slices
  • kosher salt
  • freshly ground pepper

Instructions

  1. Place the tuna in a medium-size bowl and use a fork to break it into small pieces.
  2. Add the onion, celery, gherkins, salt, pepper and mayonnaise with the tuna and stir until combined.
  3. Spread the honey mustard on all bread slices. Top two slices of bread with one-half of the tuna. Lay the lettuce on top of the tuna, the tomatoes on top of the lettuce and sprinkle with a little salt and pepper. Cover, cut and devour!

 

 

Hamburger / Cheeseburger

cheeseburger

Nothing makes me happier than a good hamburger or cheeseburger, preferably charcoal grilled or from a super hot frypan.

Ground Beef

The cuts commonly used to make ground beef are the the working muscles, such as the front and rear shoulder muscles. These muscles have more fat, collagen and connective tissue and are more flavorful than leaner cuts that come from the loin and rib.

Chuck (16-22% fat) and round (10-15%) were the cuts of choice until saturated fat became the scapegoat for almost every malady know to mankind.  Sirloin (5-10%fat) was then added as a lower fat option. Sirloin is not a universal choice for all ground beef recipes, however, because of the low fat content it can be very dry and overly firm when cooked to well done. It’s an excellent choice for steak tartar or a very rare burger.

Typically, you wouldn’t cook chuck or round using a direct heat method such as grilling/broiling or panfrying; they are too tough. Grinding the meat tenderizes it, shortening collagen and connective tissue into tiny pieces that normally require long cooking time at low temperatures with a flavorful liquid. Ground beef can be formed into patties, loaves or used loosely in a sauce. Grinding also lets us undercook the meat for a tender and delicious rare or medium-rare burger

I love a good hamburger, sometimes a cheeseburger. I’m a bit pedestrian when it comes my burger compared to all the varieties that abound these days. I love bacon, but NOT on my burger! I love blue cheese, Brie and all sorts of gourmet cheeses, but NOT on my burger. I love sautéed onions, chili, fruit, salsa and all the other concoctions people are piling onto burgers these days, just NOT on my burger! I’ve been to Bobby’s (Flay) Burger Palace, Five Guys and Danny Meyer’s Shake Shack and I skip the house specialties with the special sauces.

A good bun, cut in half and lightly toasted is an other essential. Cover the bottom of the bun with French’s mustard, a generous helping of chopped onion (red or white), crispy lettuce leaves (iceberg or Romaine), plump, juicy tomato slices seasoned with salt and pepper, a perfectly cooked burger (medium-rare to medium with crispy edges), pickle chips and close it up with the top bun.

Start with a good bun, cut in half and lightly toasted.

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Cover the bottom of the bun with French’s mustard or any condiment of your choice.

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Add a generous helping of chopped onion (red or white), or caramelized onions or ….

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Add some crispy green lettuce leaves.

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Top with tomato slices seasoned with salt and pepper.

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Heat a pan over very high heat. Pour in a dollop of peanut oil and spread it around the bottom.

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Season both sides of the burger with kosher salt and ground pepper and place the it in the pan. Listen for that sizzle! Cook for three minutes.

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Flip and press down to flatten a little. The juices contain fat, which will crisp the outer edges. Cook for two minutes.

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Flip again for one minute and again for one minute more – now it’s time to add cheese if you’re making a cheeseburger.

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A perfectly cooked burger, medium-rare to medium with crispy edges is my preference. Cook for a minute or two less for rare or a minute or two more for well done. Place on top of the dressed bun and add a few pickle chips.IMG_2785Close it up with the top bun and consume!

These remains are the sign of a perfect burger, one where the juices run down your hand and every bite has all the fixings!

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Ingredient of the Month: Ground Beef and a Hamburger Recipe

cheeseburger

There’s nothing quite as satisfying as a good hamburger or cheeseburger. This recipe is written for one. Multiply for as many as needed.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 1 burger
  • Category: Beef
  • Method: Panfry

Ingredients

  • 1/4 pound ground chuck or round per person
  • 1 tablespoon peanut oil
  • kosher salt
  • ground pepper
  • toppings of your choice

Instructions

  1. Start with a good bun, cut it in half and lightly toast.
  2. Cover the bottom of the bun with a sauce of your choice.
  3. Add a generous helping of chopped onion (red or white), caramelized onion, or sautéed onions and peppers.
  4. Top that with something crisp and leafy, such lettuce leaves, kale or cabbage.
  5. Adorn that with plump, juicy tomato slices seasoned with salt and pepper.
  6. Set a perfectly cooked burger, which has crispy outer edges and a juicy center, on the dressed bun.
  7. Top it off with pickle chips or pickled jalapeños.
  8. Start with a good bun, cut in half and lightly toasted.
  9. Cover the bottom of the bun with a condiment of your choice.
  10. Add a generous helping of chopped onion (red or white), or caramelized onions or sautéed onions and peppers.
  11. Add some crispy and crunchy leafy greens.
  12. Top with tomato slices seasoned with salt and pepper.
  13. Place a pan over very high heat. Pour a dollop of peanut oil and spread it around the bottom.
  14. Season both sides of the burger with Kosher salt and freshly ground pepper and place the it in the pan. Listen for that sizzle! Cook for three minutes.
  15. Flip and press down to flatten a little. The juices contain fat, which crisp the outer edges. Cook for two minutes.
  16. Flip again for one minute and again for one minute more – now is the time to add cheese if you’re making a cheeseburger.
  17. A perfectly cooked burger is juicy with a beautifully seared exterior with slightly crisped edges. Cook for a minute or two less for rare or a minute or two more for well done. Place on top of the tomatoes.
  18. Add a few pickled chips or pickled jalapeños.
  19. Close it up with the top bun and consume!