302589 open face grilled chicken maytag cheese toasted sandwich Recipes

baguette , about 2 feet long, throw thin ends away, extra virgin olive oil , plus, extra extra virgin olive oil, for drizzling, salt & freshly ground black pepper, onion, diced small, red bell pepper, diced finely, new york strip steak , steak 1-inch thick, unsalted butter, all-purpose flour, whole milk, dijon mustard, drained prepared horseradish, kosher salt, sweet paprika, cayenne pepper , to taste, fresh ground white pepper, freshly ground nutmeg, grated yellow cheddar cheese, grated parmigiano-reggiano cheese

red bell peppers, salt, italian bread, minced pitted ripe olives (about 6), minced pitted green olives (about 8), minced fresh basil, grated lemon rind, fresh lemon juice, ground red pepper, garlic clove, minced, crumbled goat cheese

chopped cooked chicken, golden raisins, almonds, toasted, diced celery, mayonnaise, monterey jack cheese slices, whole wheat bread slices, butter or margarine,softened

mayonnaise, parmesan cheese, freshly grated, anchovy fillets, minced, garlic, minced, dijon mustard, fresh lemon juice, olive oil, boneless skinless chicken breast halves, flattened slightly,tenders reserved separately, sandwich buns, split, arugula, large stems removed

thanks to slice of life on facebook, grilled peach , chicken & goat cheese salad with honey white balsamic dressing, ingredients, mixed salad greens, washed and ready to use, yellow peaches, slightly firm to the touch, toasted hazelnuts, roughly chopped, chopped cooked rotisserie chicken breast, fresh goat cheese, olive oil, white balsamic vinegar, honey, tiny pinch of sea salt

fresh spinach, asiago cheese, grated, chopped sun-dried tomatoes, chopped red onion, grated parmesan cheese, toasted pine nuts (optional), black olives, sliced, penne , pasta-cooked and drained, chicken breasts, grilled and sliced, oil, white wine vinegar, dry mustard, oregano, basil, minced garlic, salt

dijon mustard (guestimate), miracle whip (dido), frozen tyson chicken breast tenders, bread, swiss cheese, american cheese, milk (to drink!)

canola mayonnaise, white wine vinegar, divided, black pepper, divided, kosher salt, divided, fresh lemon juice, shredded cabbage, bread -and-butter pickle juice, skinless, boneless chicken breast halves, light flatbread sandwich wraps (such as flatout light original), sandwich-cut bread -and-butter pickles

french bread, cut in half and split open, vegetable oil, chicken breast, skinless, boneless , cut into strips, bell peppers, green or 1 small red pepper, cut into 2-inch strips, onion, sliced, tomato sauce (i used hunts sauce basil, garlic & oregano 8 oz. can), sliced mozzarella cheese

french bread, toasted, grilled chicken breast, sliced, avocado, sliced, tomatoes, lettuce leaf, cooked bacon, egg, fried, mayonnaise

pitted mixed olives , 1 cup, garlic, crushed, fresh oregano, extra-virgin olive oil, plus more for brushing, freshly ground pepper, tomatoes, sliced 1/3 inch thick, vidalia onion sliced 1/4 inch thick , or any sweet onion, crusty rolls , such as ciabatta sourdough or hero split horizontally, salt, chicken cutlets

sourdough bread, cheddar cheese, garlic powder, sliced deli ham, swiss cheese, butter, softened

italian bread, butter or 2 tbsp margarine, pizza sauce (can use ketchup ), mozzarella cheese, divided (or any type of italian cheese ), italian seasoning (add more if you like ), crushed red pepper flakes, pepperoni, finely chopped

curry powder, salt, vegetable oil, chicken breasts, boneless skinless, red onions, sliced 1/4 inch thick, mango chutney, mayonnaise, cayenne pepper, kaiser rolls, split, mixed spring greens, brie cheese, cut into 16 pieces

dried cranberries, feta cheese, grilled chicken, raspberry-walnut vinaigrette, spring green mix, toasted almonds

fresh parsley, olive oil, freshly grated parmesan cheese, toasted pine nuts, garlic, minced, asparagus, penne pasta, sweet red pepper , cut into thin strips, sun-dried tomato packed in oil, drained and cut into small pieces, boneless chicken breasts

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)