Barbecue Chicken Sandwich

Barbecue Chicken Sandwich

This cheese was wonderful with the sweet and spicy barbecue sauce.  I found it at Whole Foods.  And if you slice it really thin, and melt it a bit on the chicken, it’s really good.  I had a hard time finding fat free cheeses, but I really love cheese so it’s a hard thing for me to give up.  Thankfully Whole Foods is carrying this brand again!!

BARBECUE CHICKEN SANDWICH

BARBECUE CHICKEN

Jalapeno Jack Cheese

6 skinless thighs or breasts, or a mixture of both
6 slices fat free Jalapeno Jack cheese
6 sandwich buns

BARBECUE SAUCE

Barbecue Chicken

4 green onions, chopped
1/2 small onion, chopped
3 garlic cloves, finely chopped
1 cup zero calorie brown sugar substitute
8 oz can of tomato sauce
2 T tomato paste
1/2 cup Dijon mustard
1/4 cup water
2 T Worcestershire sauce
1/2 cup cider vinegar
1/2 small Ancho chili, cut into small pieces
1/2 t cumin
1/2 cup bourbon

Saute the onions and garlic in a bit of olive oil spray about 5 minutes.  Add the rest of the ingredients and bring to a boil.  Simmer for 3o minutes until nice and thick.

Grill chicken on a grill pan or outside grill until done.  Halfway through the cooking, start basting the barbecue sauce over the chicken, turning it frequently, until sauce has carmelized.  Cooking chicken with bones should take 40-50 minutes on medium heat.

SANDWICH BUNS

2 large eggs
1/4 cup egg white substitute
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1 t kosher salt
1 t toasted minced onion

Separate the eggs. Whip egg whites and cream of tartar until stiff (the egg white mix has to be VERY stiff). Transfer whites to a chilled bowl Add sweetener, minced onion, onion powder and cream cheese to the yolks and egg substitute. Mix to combine the ingredients together. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Line a pizza pan with parchment paper, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun. No need to spray the paper. Bake 25-30 minutes at 300. Let cool on the sheet for a few minutes and cool completely on a wire rack. Refrigerate until ready to use or use immediately.

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French Dip Sandwich

Posted February 22, 2012 By Janice French Dip Sandwich

Yummy, yummy.  This bread is so incredibly versatile!  I’m in love with sandwiches and don’t have to feel guilty about having one again!!

FRENCH DIP SANDWICH

FRENCH ONION TOP SIRLOIN

1 2 lb top sirloin
1 large onion, sliced
1/4 cup red wine
2 cups low sodium beef broth
2 T fresh thyme, chopped
salt and pepper

Season meat with salt and pepper.  Heat a dutch oven on the stove and brown both sides of meat in a bit of cooking spray.  Remove from pan and set aside.  Add the onions and cook for 5 minutes, or until soft.  Add the wine and cook for another 5 minutes.  Add the meat back to the pot, add the broth and thyme.  Bring to a boil, turn down to a simmer, cover and cook for 2 hours.  I cut my meat into chunks about halfway through to help it along.  The easiest way to remove the fat from the broth is to refrigerate it and remove the fat that settles on the top.  Serve meat on sandwich buns with broth along side.

SANDWICH BUNS

2 large eggs
1/4 cup egg white substitute
dash of Splenda, or Stevia
pinch of cream of tartar
3 ounces fat free or low fat cream cheese
1/2 t minced onion
1/4 t onion powder
1 t kosher salt
1 t toasted minced onion

Separate the eggs.  Whip egg whites and cream of tartar until stiff (the egg white mix has to be VERY stiff).  Transfer whites to a chilled bowl  Add sweetener, minced onion, onion powder and cream cheese to the yolks and egg substitute. Mix to combine the ingredients together.  Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites.  Line a pizza pan with parchment paper, making 6 mounds. Flatten each mound slightly. Sprinkle salt and toasted onion on top of each bun.  No need to spray the paper.  Bake 25-30 minutes at 300. Let cool on the sheet for a few minutes and cool completely on a wire rack. Refrigerate until ready to use or use immediately.

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Meatloaf Sandwich

Posted on December 20, 2011 by Janice meatloaf Sandwich

I kept similar ingredients in bread of Dokan and my meatloaf so that they would be complete. It was a satisfying meal. Even if I can have bread once again, I really do not have it unless I'm eating pizza.  I would rather this bread!  It is delicious.  And the sauce on top of the meat sounds super spicy, but with maple syrup, it really cuts the heat and adds a really nice contrast to the meat.  I spread it around the bread too!

MEATLOAF SANDWICH

Meatloaf with jalapeño Bacon Turkey

1 lb. ground Turkey
1 Lb ground sirloin
1 small onion, finely chopped
1 jalapeño pepper, finely chopped
Greek yogurt to 3 T
dried tomatoes 1/4 cup chopped
Pepper 1/4 cup red, chopped
2 Eggs
Bacon, 3/4 lb Turkey, cooked and chopped
2 T gherkins, chopped
Cup fat free 2/3 mozzarella cheese, shredded
1/2 cup oat bran
2 T dried parsley
flakes of salt and red pepper

Mix all the ingredients of meatloaf with hands, trying to not manage too.  Place the meat in 4 pots of bread mixture.

CHIPOTLE SAUCE

1 5 oz can chipotle peppers
1/2 t Splenda
T 2 sugar free maple syrup

Purée all ingredients in a food processor. Keep the remains cool.

Brush sauce on top of meat loaves. Bake, uncovered at 350 ° for 40 minutes.  Let stand 10 minutes before slicing.

BREAD WITH JALAPEÑO, SWEET PEPPER AND TURKEY BACON

With jalapeño and Turkey Bacon bread

3 T free Fat Philadelphia cream cheese
3 T fat free Greek yogurt
1/2 jalapeno peppers, chopped
Pepper 1/4 cup red, finely chopped
4 whole eggs plus 2 egg whites
2 t baking powder
4 T oat bran
Wheat T 4
Bacon, 1/4 lb Turkey, cooked and chopped
fat free 2/3 cup mozzarella, shredded
t salt 1/2.

The bottom line and 2 sides of a 6?x10? of cooking dish with a paper parchment and spray with cooking spray a little.  Pour into 6 × 10 cooking dish and make Cook for 30-35 minutes until a toothpick inserted comes out and top is nice and Brown.  Let cool for 5 minutes and remove from the pan.

Slice of bread to the same size as a slice of meat loaf.  Cut the bread into two on the length and toast.  Extend the bread with chipotle sauce more and top with a piece of hot meat loaf.  Store all the extras in the refrigerator for a few days of wonderful sandwiches!

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