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Hair Health: 3 Super Sandwich Recipes
Don’t get me wrong, I love a good, multi coursed meal, in which every component of the dish is elegantly plated to perfection, highlighting all the visually stimulating elements of the featured proteins and sides dishes. However, sometimes I want to taste all the flavors at once, in a single bite, which is why my heart melts whenever I taste an excellently executed sandwich. I know sandwiches are not the most elegant of cuisines and are typically regarded as a casual, quicky meal option more commonly served at lunchtime, but it is my belief that the concept behind the sandwich has merely been severely underrated.
First of all, the notion that sandwiches are only appropriate for lunch because they are too informal for most dinner occasions, is absolutely absurd. just as you can transition an outfit from a daytime to evening look with the addition of some more refined accessories, the right combination of ingredients can spruce up any sammy. So if you are over eating the basic turkey/ham/cheese sandwiches and are looking to spice up your skills in the kitchen, check out these incredible nonconventional sandwich recipes by Aaron McCargo Jr. right here.
Jalapeno Meatball Sliders
*source: foodnetwork.com
*source: foodnetwork.com
Ingredients
(Yields 12)
- 1 pound ground beef
- 2 jalapenos, seeded and diced fine, plus whole or sliced, for serving
- 2 shallots, chopped fine
- 1/2 cup panko bread crumbs
- 1/4 cup heavy cream
- 1/4 cup grated spicy Monterey Jack cheese
- Pinch garlic powder
- Kosher salt
- 1/2 teaspoon cracked black pepper, plus pinch
- 1 cup creme fraiche
- 1/4 cup store-bought salsa verde
- 12 mini dinner rolls
Directions
Preheat oven to 350 degrees F.
In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, some salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.
For more on this Recipe: Jalapeno Meatball Sliders
Recipe courtesy of Aaron McCargo Jr. and foodnetwork.com
Jammin Salmon Burgers
*source: foodnetwork.com
*source: foodnetwork.com
Ingredients
(Serves 4)
For the Burgers
- 2 teaspoons freshly chopped parsley leaves
- 1/2 Vidalia onion, diced
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/2 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1 lemon, zested
- 4 tablespoons Dill Mayonnaise, recipe follows
- 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
- 2 tablespoons grapeseed oil
For the Dill Mayo
- 1/2 cup mayonnaise
- 1/2 lemon, juiced
- 2 tablespoons freshly chopped dill leaves
- Pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Directions
To make the Dill Mayo: Combine all ingredients in a bowl and set it aside.
To make the Burgers: Preheat oven to 400 degrees F.
In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside. In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve on buns with Dill Mayonnaise.
For more on this Recipe: Jammin Salmon Burgers
Szechuan Chicken Lettuce Wraps
*source: foodnetwork.com
*source: foodnetwork.com
Ingredients
(Yields 6)
- 3 boneless skinless chicken breasts
- 1/4 cup shredded daikon radish
- 2 carrots, shredded
- 1/4 cup bean sprouts
- 3 stalks (1/2 cup) scallions
- 1/4 cup Szechuan sauce
- 1 tablespoon Chinese five-spice powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil, for frying
- 2 tablespoons butter
- 1 lemon, juiced
- 1 head Bibb lettuce leaves
Directions
Split boneless chicken in half. If too thick, pound out to make thinner.
In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechuan sauce.
In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.
For more on this Recipe: Szechuan Chicken Lettuce Wraps
Recipe courtesy of Aaron McCargo Jr. and foodnetwork.com
*source: buzzfeed.com
