Swiss Barbecue Chicken Sandwiches

I have fallen in love with a new barbecue sauce! I have never been to the Carolina states, but if this is what their barbecue is like, then sign me up. I took this barbecue sauce and morphed it into a sauce for a chicken sandwich that we all liked; even Mason ate it...reluctantly. 

Ingredients
3/4 cups Bull's Eye Carolina style barbecue sauce
1/4 cup Del Monte Ketchup (this ketchup has no HFCS in it!)
1 TBSP yellow mustard
8 Sara Lee Hamburger Buns (I can't remember which ones these are, but they are the 3-point ones)
2 cups chopped, cooked chicken (I boiled mine in water)
1/2 cup chicken water (reserve from boiling)
8 slices Swiss cheese

I boiled my chicken in a large stock pot, then drained it except for 1/2 cup. Shred the chicken and use 2 cups of it (if you have extras, you can freeze it--or use it. I am basing my Points+ on 2 cups, though). Add BBQ sauce, ketchup and mustard. Stir together and heat up to a simmer. Add in the chicken and simmer for at least 15 minutes. To plate, take one bun, split it and add cheese on the bottom, then top with the chicken and top of bun respectively.

VERDICT: I was pleasantly surprised at how good this was. I wanted to use an entire cup of BBQ sauce, but I only had 3/4 left, so I improvised with ketchup, and lo and behold, I really liked it! I would not change this at all. Well, I might add an onion, but other than that, this is great for us. The recipe yields 8 servings at 8 Points+ per serving.

Ranch Chicken Sammie

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Originally uploaded by IowaSunshine

This sandwich is a great change from the usual chicken sandwich that I eat. Then again, whenever I have chicken sandwiches (even when I eat out) I generally have a plain piece of chicken on a bun with a tomato and dip it into BBQ sauce or ketchup. However, after tonight, I might be eating all of my chicken sandwiches this way.

Ingredients:
1 lb chicken (I pounded mine down a little so they were a little more flat and thus, more mouth friendly.)
1/2-1/3 cup light ranch dressing
1 TBSP Teriyaki sauce
2 pieces of 2% mild cheddar
1 tomato, cut to slices
4 tsp Light Miracle Whip
4 light wheat buns (80 calories each!)

Mix ranch and Teriyaki in a plastic freezer bag, then add chicken. (NOTE: You may need to pound chicken and cut into sandwiches. For instance, I had to pound, then cut my chicken in half to make 4 servings.) Let marinate for at least 30 minutes. Take out of fridge 10 minutes before grilling. Discard the marinade, and grill chicken until done. Put 1/2 piece of cheese on each piece of chicken after grilling (tent with foil if you need to do so), to melt the cheese. Meanwhile spread 1 tsp LMW on each bun top. When cheese is melted place chicken on bottom bun, then add tomato. Top with the top bun.

Enjoy!

Verdict: I liked this! I really did! The ranch flavor is very mild, but keeps the chicken moist.

Tomato Foccacia Club

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Originally uploaded by IowaSunshine

I found some small rounds of tomato foccacia at Target and thought it would be great for supper tonight. And, it was!

For one sandwich:
Small round of foccacia, sliced
1 serving ham
1 serving turkey
2 slices 2% Colby-jack cheese
Honey Dijon mustard

Spread mustard on bottom piece and top piece of bread. Place 1 slice of cheese on the top, then add ham, another slice of cheese and finish with the turkey.


Verdict: It was a nice change from the usual cold-cut sandwich I usually serve. And, I realize that this is a recipe that everyone knows, but I just wanted to share that I was happy to find the small foccacia breads!

Egg Salad Sandwiches

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Originally uploaded by IowaSunshine

It was another hot one out and I forgot to clean out the slow cooker, so I found myself trying to find something 'cool' to make for supper. I called my mom and asked for her egg salad recipe, because I knew the burner wouldn't be on for more than 10 minutes, so it wouldn't heat up the house too much. Thus...supper consisted of egg salad sandwiches, watermelon and baked chips with ranch dip.

NOTE: THIS IS A RECIPE FOR 2-3 SANDWICHES
3 Eggs, hard boiled and diced
Black pepper
1 TBSP dill relish
2 TBSP diced onion
About 1/4 c. Light Miracle Whip
Paprika
Bread
Pimento Cheese Spread

Mix the diced eggs with relish, onion, pepper and enough Light Miracle Whip to make it moist.

To make one sandwich: spread pimento cheese spread on on one slice of bread, and close it with another. Place 1/2-1/3 of the egg salad mixture on the third piece of bread and sprinkle with paprika. "Close" the egg salad sandwich with the cheese spread sandwich to make a 3-tier sandwich.


I usually hate egg salad, but even this was good to me. And, while I may only make it 1-2 times per year, I have to admit it hit the spot on such a hot day. The cheese spread really makes the sandwich, because, as Jeff says, it makes it taste like a deviled egg salad sandwich.