PANKO CRUSTED CHICKEN SANDWICH WITH FOUR CHILE AIOLI
Steps:
- In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
- Dip each breast into the flour, then the eggs, and then the panko mixture.
- Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
- Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced. Add the lemon juice and the egg yolk to the mixture. While the processor is running, slowly pour in the oil. Continue until a mayonnaise-like consistency is achieved. Season with the sugar, salt, and pepper, and refrigerate until ready to use.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Using a mandoline, or a sharp knife thinly slice the potatoes. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees. Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once. Remove the chips and drain on paper towels, sprinkle with salt.
- Plating: Cut each bread in half and toast on a grill or under a broiler. Spread the aioli on one side of the bread and top with the lettuce and tomato slices. Cut the chicken lengthwise and place it on top. Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale
SHREDDED BEEF 'N' SLAW SANDWICHES
"I have served these tangy, hearty sandwiches for family gatherings and to many a work crew. They have always gone over quite well.
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 30 sandwiches.
Number Of Ingredients 10
Steps:
- In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender. , Remove beef with a slotted spoon; shred with two forks and set aside. Skim fat from cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add shredded beef and cabbage. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until cabbage is tender. , Spoon 1/3 cup onto each sandwich bun.
Nutrition Facts : Calories 322 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 831mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 1g fiber), Protein 20g protein.
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