Easy Burger Recipes and Sandwich Ideas - The Cookie Rookie® https://www.thecookierookie.com/category/burgers-sandwiches/ Easy Recipes anyone can make, that everyone will love! Wed, 30 Apr 2025 15:42:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://www.thecookierookie.com/wp-content/uploads/2020/09/cropped-favicon-32x32.png Easy Burger Recipes and Sandwich Ideas - The Cookie Rookie® https://www.thecookierookie.com/category/burgers-sandwiches/ 32 32 174125229 Giant Party Sub (Made with a Bundt pan) https://www.thecookierookie.com/giant-party-sub-made-with-a-bundt-pan/ https://www.thecookierookie.com/giant-party-sub-made-with-a-bundt-pan/#respond Wed, 14 May 2025 13:30:00 +0000 https://www.thecookierookie.com/?p=219199 This is a fun one, the giant party sub! I love getting creative with classics, and this sub is just…

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This is a fun one, the giant party sub! I love getting creative with classics, and this sub is just that. A fun and creative way to make a sub to feed a crowd. It’s totally customizable and made with bread dough right in a bundt pan. Layer it with your favorite cold meats, cheeses, and accouterment for your next picnic or game day.

A freshly baked Bundt-shaped sandwich loaf is sliced open, revealing layers of deli meats, cheese, lettuce, tomatoes, and mayonnaise. The sandwich is cut into pieces, with fresh ingredients spilling onto the cutting board.

My kids have become obsessed with this party sub. I fear I may never be able to make a regular sandwich again. Every gathering now demands an overstuffed masterpiece, and honestly, I don’t mind—this Bundtwich is as fun to make as it is to eat. With layers of savory meats, melty cheese, and just the right mix of crunchy veggies, it’s a total crowd-pleaser. Plus, it’s so easy to customize that I can switch up the fillings and keep everyone happy.

A close-up of the finished party sandwich, cut into sections, highlighting the crispy bacon, melted cheese, fresh vegetables, and soft bread layers.
Print

Giant Party Sub

This is a fun one, the giant party sub! I love getting creative with classics, and this sub is just that. A fun and creative way to make a sub to feed a crowd. It’s totally customizable and made with bread dough right in a bundt pan.
Course party food, Sandwiches
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 417kcal

Ingredients

  • 2 rolls of refrigerated bread dough I used Pillsbury bread dough
  • 1/2 cup mayonnaise
  • 3/4 pound deli ham slices
  • 3/4 pound deli turkey slices
  • 8 slices Colby jack cheese
  • 10 slices of cooked bacon
  • 2 large tomatoes sliced
  • 1/4 cup thinly sliced red onion optional
  • 2 cups shredded iceberg lettuce

Instructions

  • Preheat the oven to 350 degrees.
  • Remove the dough from the packaging and place the rolls in the bottom of a greased bundt pan. Pinch the ends of the rolls together to form a ring.
    2 rolls of refrigerated bread dough
  • Bake for 20-25 minutes until the bread is golden brown. Invert to a wire rack to fully cool.
  • Slice the bread in half horizontally. Spread mayonnaise on the top half.
    1/2 cup mayonnaise
  • Layer the cheese, ham slices, turkey slices, bacon, and tomatoes on the bread.
    3/4 pound deli ham slices, 3/4 pound deli turkey slices, 8 slices Colby jack cheese, 10 slices of cooked bacon, 2 large tomatoes
  • Top with lettuce and red onion.
    1/4 cup thinly sliced red onion, 2 cups shredded iceberg lettuce
  • Place the top half of the bread on the sandwich. Slice and enjoy.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 5g | Protein: 27g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 90mg | Sodium: 1323mg | Potassium: 531mg | Fiber: 1g | Sugar: 3g | Vitamin A: 844IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 1mg

How to Cook a Giant Party Sub Step by Step

Giant party sub ingredients

Gather the Ingredients: Gather all your ingredients.

A Bundt pan filled with raw bread dough

Prepare the Dough: Preheat the oven to 350°F and grease a bundt pan. Remove 2 rolls of refrigerated bread dough from the packaging and place them in the bottom of the pan. Pinch the ends of the rolls together to form one piece into a ring.

A golden-brown Bundt-shaped loaf of bread sits on a plate, ready to be sliced and turned into a giant party sandwich. Fresh sandwich ingredients surround it.

Bake the Bread: Place the bread into the oven on the middle rack and bake for 20-25 minutes. The bread should be golden brown. Remove the bread from the oven and invert it onto a wire rack to cool fully.

The Bundt-shaped bread has been sliced in half, with the inside spread generously with mayonnaise, sitting on a wooden cutting board with sandwich ingredients nearby.

Slice and Spread: Once the bread is fully cooled, slice it in half horizontally. Spread ½ cup of mayonnaise on the top half of the bread.

The sandwich assembly begins with a layer of Colby Jack cheese, turkey, ham, and crispy bacon stacked on the bottom half of the Bundt-shaped bread.

Stack the Fillings: Evenly layer ¾ lb deli ham slices, ¾ lb deli turkey slices, 8 slices of Colby jack cheese, and 10 slices of cooked bacon on the bread.

Fresh tomato slices are added on top of the stacked sandwich ingredients, along with thinly sliced red onions and shredded lettuce.

Top it Off: Top the meat and cheese with even layers of 2 sliced large tomatoes, ¼ cup thinly sliced red onion (optional), and 2 cups shredded iceberg lettuce. 

The fully assembled giant party sandwich is placed on a cutting board, showing off its stacked layers of deli meats, cheese, crispy bacon, lettuce, and tomato between a golden-brown Bundt-style loaf.

Slice and Enjoy: Place the top half of the bread on the sandwich, slice it up, and serve. Enjoy!

Variations

The options are endless for this party sub. I make this in a variety of ways, depending on who I’m serving or when I’m serving it. Whether you’re feeding a crowd with classic deli favorites, spicing things up with bold flavors, or creating a lighter version, there’s a variation for everyone:

  • Add your favorite meats and cheeses. Swap the turkey or ham for roast beef, salami, or pastrami, and use pepper jack, cheddar, or mozzarella.
  • I love to add a spice kick like sliced jalapeños or a drizzle of spicy mayo or sriracha for extra heat.
  • Make it into an Italian sub with Genoa salami and mortadella. Use provolone cheese and spread pesto or Italian dressing on the bread.
  • Skip the meat and load up on roasted red peppers, marinated artichokes, sliced cucumbers, and extra cheese. Try adding hummus or a flavored cream cheese spread for more flavor.

How to Store Leftovers

Though I rarely have leftovers, when I do, I make sure to wrap them tightly in plastic wrap or aluminum foil to keep the bread from drying out. I also like to store them in an airtight container in the fridge for extra freshness. They never last long in my house—usually gone within a day or two—but if any are left by day three, I toss them to be safe.

Serving Suggestions

This party sub is built to feed a crowd making it perfect for game days alongside my favorite Super Bowl dips, for Fourth of July cookouts, birthday celebrations, and even holiday gatherings when I want something easy yet impressive. And if you’re feeling extra indulgent, pair it with a batch of homemade potato wedges or cheese fries for an extra hearty, crowd-pleasing feast that everyone will love. Don’t forget to serve it with a side of homemade pickles, chips, or a fresh pasta salad to complete the spread.

More Party sandwiches to try

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https://www.thecookierookie.com/giant-party-sub-made-with-a-bundt-pan/feed/ 0 219199 1giant-party-sub-1-14 A close-up of the finished party sandwich, cut into sections, highlighting the crispy bacon, melted cheese, fresh vegetables, and soft bread layers. Horizontal Ingredients MKGF (7) 3giant-party-sub-1-2 4giant-party-sub-1-3 5giant-party-sub-1-4 6giant-party-sub-1-6 7giant-party-sub-1-8 8giant-party-sub-1-10 A plate of ham and cheese sliders on Hawaiian rolls. a tray of pizza sliders on a white plate. hand lifting up cheeseburger slider oven baked chicken parmesan sliders on a pan
Hot Beef Sandwich https://www.thecookierookie.com/hot-beef-sandwich/ https://www.thecookierookie.com/hot-beef-sandwich/#respond Fri, 09 May 2025 13:30:00 +0000 https://www.thecookierookie.com/?p=196955 Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!

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A hot beef sandwich is one of my favorite comfort foods. Low-and-slow-cooked beef smothered in a rich gravy on a chewy roll…there’s nothing quite like it. But sometimes I want to enjoy that sandwich ASAP, which is why I developed instant pot hot beef sandwiches. All the great flavor of the classic sandwich and ready in just 2 hours!

a hot beef sandwich on a split roll with cheese.

Instant Pot Hot Beef Sandwich

When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!

a hot beef sandwich on a split roll with cheese.
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Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!
Step-by-step photos can be seen below the recipe card.
Course Dinner, Lunch, Main Course, Sandwiches
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 4 sandwiches
Calories 763kcal

Equipment

  • Instant Pot (click for my favorite)

Ingredients

  • 2 pounds beef chuck roast* cut into two 1-pound chunks
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion thinly sliced
  • 2 cloves garlic minced
  • 1 cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ cup all-purpose flour
  • ¼ cup water
  • 4 slices French bread or rolls
  • 4 slices Swiss cheese**

Instructions

  • Season the chunks of chuck roast generously with salt and black pepper.
    2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
    2 pieces of seasoned beef on a baking sheet.
  • Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
    2 tablespoons vegetable oil
    2 pieces of seared beef in a pressure cooker.
  • In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
    1 large onion, 2 cloves garlic
    sautéed onions in a pressure cooker.
  • Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
    1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
    seared chuck roast and onions in a pressure cooker.
  • Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
  • Remove the beef and shred using two forks. Set aside.
    shredded beef in a glass dish.
  • In a small bowl, mix flour with water to create a smooth paste.
    ¼ cup all-purpose flour, ¼ cup water
    thickened flour in a white bowl.
  • Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
    thickened roux in a white bowl.
  • Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
    saucy onions in a pressure cooker with a wooden spoon.
  • Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
    hot beef in a pressure cooker.
  • Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
    4 slices French bread, 4 slices Swiss cheese**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.
**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

Serving: 1sandwich | Calories: 763kcal | Carbohydrates: 45g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1059mg | Potassium: 1069mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 8mg

How to Make a Hot Beef Sandwich Step by Step

2 pieces of seasoned beef on a baking sheet.

Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.

2 pieces of seared beef in a pressure cooker.

Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.

sautéed onions in a pressure cooker.

Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.

seared chuck roast and onions in a pressure cooker.

Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.

shredded beef in a glass dish.

Shred the Beef: Remove the beef and shred using two forks. Set aside.

thickened flour in a white bowl.

Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.

thickened roux in a white bowl.

Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.

saucy onions in a pressure cooker with a wooden spoon.

Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.

hot beef in a pressure cooker.

Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.

toasted hot beef sandwiches on split rolls with cheese.

Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.

Dutch Oven Hot Beef Sandwiches

Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.

How to Store and Reheat

I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.

overhead view of 2 hot beef sandwiches on split rolls with cheese.

Serving Suggestions

These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.

more instant pot beef recipes to try

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https://www.thecookierookie.com/hot-beef-sandwich/feed/ 0 196955 hot-beef-sandwich-recipe a hot beef sandwich on a split roll with cheese. 2 pieces of seasoned beef on a baking sheet. 2 pieces of seared beef in a pressure cooker. sautéed onions in a pressure cooker. seared chuck roast and onions in a pressure cooker. shredded beef in a glass dish. thickened flour in a white bowl. thickened roux in a white bowl. saucy onions in a pressure cooker with a wooden spoon. hot beef in a pressure cooker. how to hot-beef-sandwich-recipe-9 how to hot-beef-sandwich-recipe how to hot-beef-sandwich-recipe-2 how to hot-beef-sandwich-recipe-3 how to hot-beef-sandwich-recipe-4 how to hot-beef-sandwich-recipe-5 how to hot-beef-sandwich-recipe-6 how to hot-beef-sandwich-recipe-7 how to hot-beef-sandwich-recipe-8 hot-beef-sandwich-recipe-3 hot-beef-sandwich-recipe-2 instant pot 5 spice beef stew in a bowl Instant Pot Brisket on a cutting board Instant Pot Chili Mac will be your new go-to favorite comfort food! This Chili Mac Recipe is loaded with beef, cheese, beans, tomatoes, and more, kids and adults alike will be back for seconds. We love to top ours with fritos, sour cream, and more cheese. There's nothing like a bowl of Chili Mac and Cheese on a chilly night.  sliced instant pot meatloaf on a white serving plate.
Chicken Tortas https://www.thecookierookie.com/chicken-tortas/ https://www.thecookierookie.com/chicken-tortas/#respond Mon, 07 Apr 2025 13:30:00 +0000 https://www.thecookierookie.com/?p=221479 I’m obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food…

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I’m obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll. It’s got crunch, heat, and serious flavor in every bite. When I’m craving something hearty, spicy, and totally satisfying, this sandwich is always my top pick.

Close-up of a chicken torta sandwich on parchment paper, filled with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a bolillo roll.

The combo of textures and flavors in this torta is what really makes it shine. I use tender chicken breasts that have been marinated for extra depth, then pile it onto a toasted bolillo roll. I layer it up with creamy avocado slices, crisp lettuce, juicy tomato, and a generous smear of chipotle mayo for that smoky heat I can’t get enough of. It’s the kind of sandwich that feels like a treat but is easy enough to throw together on a busy weeknight.

Overhead view of two chicken torta sandwiches on white parchment paper, with visible layers of chicken, tomato, lettuce, cilantro, and sauce in golden bolillo rolls.
Print

Chicken Tortas

I'm obsessed with spicy chicken sandwiches, so making these chicken tortas was an easy yes. This classic Mexican street food hits all the right notes—juicy marinated chicken, a fiery homemade chipotle mayo, and a stack of bold toppings all nestled in a soft, toasted bolillo roll.
Course Dinner, Lunch
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 sandwiches
Calories 710kcal

Ingredients

For the Chicken

  • 3 tablespoons oil for the marinade. Olive oil or avocado oil
  • 1 tablespoon oil for the skillet. Olive oil or avocado oil
  • juice of 1 lime
  • zest of 1 lime
  • 3 tablespoons taco seasoning
  • pounds boneless skinless chicken breast

For the Chipotle Sauce

  • ½ cup mayonnaise
  • 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*
  • 1 ½ tablespoons lime juice
  • 2 teaspoons agave
  • pinch salt

For the Sandwich

  • 4 bolio rolls
  • ½ head iceberg finely shredded
  • 1 tomato sliced
  • ½ cup guacamole
  • ½ cup cilantro leaves

Instructions

  • In a medium bowl, whisk together 3 tablespoons oil, lime juice, lime zest, and taco seasoning.
    3 tablespoons oil, juice of 1 lime, zest of 1 lime, 3 tablespoons taco seasoning
    Overhead shot of a spice marinade in a glass bowl on a light surface, with bright orange-red color and seasoning residue on the sides.
  • Add the chicken to the bowl. Toss to coat and set aside for 30 minutes at room temperature or 2 hours and up to overnight in the fridge. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.
    1½ pounds boneless skinless chicken breast
    Raw chicken breasts marinating in a bowl of red spice marinade, fully coated and ready for cooking.
  • While the chicken marinates, stir together the sauce ingredients in a small bowl. Refrigerate until ready to use.
    ½ cup mayonnaise, 2-4 teaspoons sauce from a can of Chipotle peppers in adobo*, 1 ½ tablespoons lime juice, 2 teaspoons agave, pinch salt
    Creamy chipotle mayo sauce in a glass bowl with a wooden spatula, ready for spreading on sandwiches.
  • Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes. Flip the chicken, cover the skillet and cook for another 5-7 minutes until the chicken is cooked through.
    1 tablespoon oil
    Two seasoned chicken breasts cooking in a black skillet, lightly charred and golden brown.
  • Remove from the skillet and let rest for 5-7 minutes before slicing the chicken into thin strips against the grain.
    Sliced cooked chicken breasts on a wooden cutting board, showing juicy texture and slightly charred edges.
  • To assemble the sandwich, spread some sauce on the bottom of the roll. Top with lettuce, tomato, avocado, cilantro, sliced chicken, and more sauce. Repeat with remaining sandwiches. Serve immediately and enjoy.
    4 bolio rolls, ½ head iceberg, 1 tomato, ½ cup guacamole, ½ cup cilantro leaves
    Open-faced chicken torta with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a soft bolillo roll.

Video

Notes

*Add more or less chipotle sauce depending on how spicy you like it—start with a little, taste as you go, and adjust to your heat preference.

Nutrition

Serving: 1sandwich | Calories: 710kcal | Carbohydrates: 33g | Protein: 41g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 784mg | Potassium: 964mg | Fiber: 5g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg

How to Cook Chicken Tortas Step by Step

Chicken Tortas ingredients

Gather the ingredients: Gather all the ingredients together.

Overhead shot of a spice marinade in a glass bowl on a light surface, with bright orange-red color and seasoning residue on the sides.

Make the marinade: In a medium-sized bowl, whisk together 4 tbsp oil (like olive oil or avocado oil), the juice of 1 lime, the zest of 1 lime, and 3 tbsp taco seasoning. 

Raw chicken breasts marinating in a bowl of red spice marinade, fully coated and ready for cooking.

Marinate the chicken: Add 1 ½ lbs boneless skinless chicken breasts to the bowl and toss to coat fully. Cover the bowl and place it to the side to marinate at room temperature for 30 minutes or in the fridge to marinate for 2 hours. If you’ve got the time, I highly recommend giving it a full 2 hours (that’s my go-to!). The marinade comes together in just a few minutes, so I like to mix it up in the afternoon, toss the chicken in, and let it chill in the fridge until I’m ready to cook.

Creamy chipotle mayo sauce in a glass bowl with a wooden spatula, ready for spreading on sandwiches.

Make the chipotle mayo: In a small bowl, mix together ½ cup mayo, 2-4 tsp of sauce from a can of chipotle peppers in adobo, 1 ½ tbsp lime juice, 2 tsp agave, and a pinch of salt. Place the sauce in the fridge until you’re ready to use.

Two seasoned chicken breasts cooking in a black skillet, lightly charred and golden brown.

Cook the chicken: Take the chicken out of the fridge about 20–30 minutes before cooking to let it come to room temperature—this helps it cook more evenly and stay nice and juicy. Warm 1 tbsp of oil (like olive oil or avocado oil) in a large skillet over medium-high heat. Add the chicken to the preheated pan and cook for 5-7 minutes. Flip the chicken over and cover the skillet. Cook the other side for another 5-7 minutes until the chicken is cooked through and golden brown. The chicken should reach an internal temperature of 165°F.

Sliced cooked chicken breasts on a wooden cutting board, showing juicy texture and slightly charred edges.

Rest and slice the chicken: Transfer the chicken from the skillet to a plate and let it rest for 5–7 minutes. Then, slice it into thin strips, cutting against the grain for maximum tenderness.

Open-faced chicken torta with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a soft bolillo roll.

Assemble and enjoy: To build your chicken tortas, start by spreading a generous layer of chipotle mayo on the bottom half of the 4 bolillo rolls. Evenly distribute 1/2 head shredded iceberg lettuce, slices from 1 tomato, 1/2 cup avocado, 1/2 cup fresh cilantro, and a good helping of the sliced chicken onto the rolls. Drizzle on a bit more sauce for extra flavor, then top it off with the other half of the roll. Repeat with the remaining sandwiches. Serve and enjoy!

Two chicken torta sandwiches on parchment paper, one sliced in half, with fresh lettuce, tomato, cilantro, and grilled chicken peeking out.

How to Store and Reheat

If you’ve got leftovers, store the sliced chicken and toppings separately. Place them in airtight containers in the fridge for up to 3–4 days. I like to keep the rolls at room temperature so they don’t get soggy. 

When I’m ready for round two, I reheat the chicken in a skillet or microwave just until warmed through, then toast the rolls to bring back that soft-crisp texture. It comes together so quickly and you can even use any leftover chicken on top of a salad or rice bowl for lunch the next day.

Variations

There’s really no limit to how you can customize a torta—it’s one of the things I love most about it. Some of the most popular (and delicious) toppings include pickled jalapeños, Mexican crema, refried beans, grilled or sautéed peppers, queso fresco or melty Oaxaca cheese, and your favorite salsa—whether that’s smoky chipotle, street corn, or a classic pico de gallo. You can also add shredded lettuce, sliced avocado, tomatoes, or even a fried egg if you’re feeling extra indulgent.

Serving Suggestions

On top of the several toppings you could pair with these Mexican tortas, there are also endless sides to serve alongside them. For a full Mexican meal, I love grilling up some Mexican corn on the cob or a creamy, tangy bowl of elote-style street corn. Crispy tortilla chips with fresh pico de gallo are always a hit, and if I’m feeling extra festive, a side of Mexican rice or refried beans rounds out the meal perfectly. And I wouldn’t be myself if I didn’t suggest starting the meal off right with a white queso dip!

More Chicken sandwiches to try

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https://www.thecookierookie.com/chicken-tortas/feed/ 0 221479 1Chicken Tortas-11 Overhead view of two chicken torta sandwiches on white parchment paper, with visible layers of chicken, tomato, lettuce, cilantro, and sauce in golden bolillo rolls. Overhead shot of a spice marinade in a glass bowl on a light surface, with bright orange-red color and seasoning residue on the sides. Raw chicken breasts marinating in a bowl of red spice marinade, fully coated and ready for cooking. Creamy chipotle mayo sauce in a glass bowl with a wooden spatula, ready for spreading on sandwiches. Two seasoned chicken breasts cooking in a black skillet, lightly charred and golden brown. Sliced cooked chicken breasts on a wooden cutting board, showing juicy texture and slightly charred edges. Open-faced chicken torta with sliced grilled chicken, tomato, lettuce, cilantro, and chipotle mayo on a soft bolillo roll. 2Horizontal Ingredients MKGF (8) 3Chicken Tortas-2 4Chicken Tortas-3 5Chicken Tortas-4 6Chicken Tortas-5 7Chicken Tortas-6 8Chicken Tortas-8 9Chicken Tortas-14 side view of a crispy chicken sandwich on a wooden cutting board. three-quarters view of a grilled chicken sandwich on parchment. a hot honey chicken sandwich on a black plate. Make lunch spectacular with MEXICAN CHICKEN SALAD SANDWICHES! This easy twist on a classic is sure to please everyone at the table. Chicken salad loaded with taco seasoning, corn, peppers, and enchilada sauce. SO GOOD!
Chicken Fried Steak Sandwich https://www.thecookierookie.com/chicken-fried-steak-sandwich/ https://www.thecookierookie.com/chicken-fried-steak-sandwich/#respond Mon, 31 Mar 2025 13:30:00 +0000 https://www.thecookierookie.com/?p=194450 This chicken fried steak sandwich swaps out the gravy for a spicy mayo sauce for a fresh kick on a classic.

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I love chicken fried steak, so making it into a sandwich seemed like a no-brainer. This chicken fried steak sandwich swaps out the typical creamy gravy for a spicy mayo sauce for a fresh kick on a classic. Nestled into a soft hamburger bun, I can honestly say there’s nothing better!

side view of a chicken fried steak sandwich.

Classic chicken fried steak gets an upgrade with homemade spicy mayo! Topped with some lettuce on a hamburger bun, this my platonic ideal comfort food sandwich.

Tips for Beginners

  • I always make sure the oil is up to temperature before cooking the coated steaks. It needs to be between 350°F-400°F for the crust to get crispy. If the oil isn’t hot enough, you’ll end up with oily, soggy steak.
  • Cube steak is an inexpensive cut of beef that is pre-tenderized so it’s super flavorful. It looks a bit like ground beef in the store, but it’s definitely not. If you can’t find cube steak, you can use flank or skirt and use a meat mallet to pound it down.
side view of a chicken fried steak sandwich.
Print

Chicken Fried Steak Sandwich Recipe

This chicken fried steak sandwich swaps out the gravy for a spicy mayo sauce for a fresh kick on a classic.
Step-by-step photos can be seen below the recipe card.
Course Lunch, Main Course, Sandwiches
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 1077kcal

Ingredients

For the Spicy Mayo

  • ¾ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon crushed garlic
  • tablespoons sriracha or hot sauce
  • Kosher salt and freshly ground black pepper to taste

For the Chicken Fried Steak

  • 4 pre-tenderized cube steaks (about 1 pound)
  • Kosher salt for seasoning
  • 2 large eggs beaten
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 cup canola oil for frying
  • 1 tablespoon unsalted butter (⅛ stick)

Additional Ingredients

Instructions

  • In a medium bowl, combine the mayonnaise, fresh lemon juice, crushed garlic, and sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
    ¾ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon crushed garlic, 1½ tablespoons sriracha, Kosher salt and freshly ground black pepper
  • Place each cube steak between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they're less than ¼-inch thick. Salt the steaks lightly.
    4 pre-tenderized cube steaks, Kosher salt
  • Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.
  • In one shallow dish, whisk together beaten eggs and milk. In another dish, combine flour, kosher salt, pepper, garlic powder, smoked paprika, and cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.
    2 large eggs, 1 cup milk, 2 cups all-purpose flour, 2 teaspoons kosher salt, 2 teaspoons ground black pepper, 1 teaspoon garlic powder, ¾ teaspoon smoked paprika, ½ teaspoon cayenne pepper
  • In a large frying pan, heat canola oil to 350°F and add 1 tablespoon butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.
    1 cup canola oil, 1 tablespoon unsalted butter
  • Lightly toast the buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun. Gently close the sandwich and serve immediately.
    4 hamburger buns, 4 leaves lettuce

Video

Notes

Storage: Store chicken fried steak sandwiches disassembled in the refrigerator for up to 3 days.

Nutrition

Serving: 1sandwich | Calories: 1077kcal | Carbohydrates: 75g | Protein: 40g | Fat: 67g | Saturated Fat: 15g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 2482mg | Potassium: 696mg | Fiber: 3g | Sugar: 7g | Vitamin A: 692IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 7mg

How to Make a Chicken Fried Steak Sandwich Step by Step

Make the Spicy Mayo: In a medium bowl, combine ¾ cup of mayonnaise, 1 tablespoon of fresh lemon juice, 1 teaspoon of crushed garlic, and 1½ tablespoons of sriracha sauce. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.

spicy mayonnaise in a glass bowl.

Pound the Steaks: Place each of 4 cube steaks between sheets of plastic wrap. Use a meat mallet or rolling pin to pound the steaks until they’re less than ¼-inch thick. Salt the steaks lightly. Preheat the oven to 200°F. Place a wire rack over a baking sheet in the oven to keep the cooked steaks warm while you assemble the sandwiches.

pounded cube steak on a cutting board.

Dredge the Steaks: In one shallow dish, whisk together 2 large beaten eggs and 1 cup of milk. In another dish, combine 2 cups of all-purpose flour, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper, 1 teaspoon of garlic powder, ¾ teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper. Dredge each steak in the flour mixture, then dip it in the egg wash, and coat it again with the flour mixture. Set aside on a plate.

dredged cube steak in a plate of flour.

Fry the Steaks: In a large frying pan, heat 1 cup of canola oil to 350°F and add 1 tablespoon of unsalted butter. Carefully lay a coated steak in the hot oil and fry for about 2 minutes on each side, until golden brown. Transfer the fried steak to the wire rack in the oven to keep warm. Repeat with the remaining steaks.

frying cube steak in oil.

Assemble the Sandwiches: Lightly toast 4 hamburger buns and spread a generous layer of spicy mayo on the bottom half of each burger bun. Top with a crispy chicken fried steak and a layer of fresh lettuce leaves. Spread more spicy mayo on the inside of the top bun.

assembled chicken fried steak sandwich on parchment.

Finish and enjoy: Gently close the sandwich and serve immediately.

side view of chicken fried steak sandwiches.

How to Store and Reheat

I recommend storing these chicken fried steak sandwiches unassembled so the buns don’t turn soggy. Reheat the chicken fried steak in a pan set over medium-low heat until warmed through before assembling.

three-quarters view of chicken fried steak sandwiches.

Serving Suggestions

I like serving my chicken fried steak sandwich simply with french fries. It’s also great with a light salad, like this green goddess salad.

More Sandwich Recipes To Try

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https://www.thecookierookie.com/chicken-fried-steak-sandwich/feed/ 0 194450 chicken-fried-steak-sandwich-recipe side view of a chicken fried steak sandwich. how to chicken-fried-steak-sandwich-recipe-7 how to chicken-fried-steak-sandwich-recipe-8 how to chicken-fried-steak-sandwich-recipe-10 how to chicken-fried-steak-sandwich-recipe-3 how to chicken-fried-steak-sandwich-recipe-6 chicken-fried-steak-sandwich-recipe-3 chicken-fried-steak-sandwich-recipe-2 chicken salad on a croissant on a white plate side view of a crispy chicken sandwich on a wooden cutting board. This GRILLED CHICKEN CORDON BLEU SANDWICH is so easy and so full of flavor! Kick your sandwich game up a notch with layers of grilled chicken, creamy swiss, honey ham, and buttered bread. A person holding a delectable pulled pork sandwich.
Club Sandwich https://www.thecookierookie.com/club-sandwich/ https://www.thecookierookie.com/club-sandwich/#respond Mon, 03 Mar 2025 14:30:00 +0000 https://www.thecookierookie.com/?p=205547 This club sandwich has the perfect blend of flavors and textures. It's loaded with lettuce, tomato, bacon, cheddar, turkey, and ham!

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A club sandwich is a classic recipe for a reason. It’s the perfect blend of flavors and textures, and it’s so satisfying to eat any time of day. I load up my clubs with lettuce, tomato, bacon, cheddar, turkey, and ham to create the ultimate triple-decker sandwich. Everything is held together with creamy mayo (and the help of a toothpick!). I love to make these classic club sandwiches for lunch any day of the week!

overhead view of club sandwiches turned on their sides to show the layers.

Three layers of toasty, buttery, mayo-slathered toast are what separates this club sandwich from just any old sandwich. You can fill it up with all your favorite deli meats and cheeses, but the three layers of bread are key! They make this sandwich super crispy, crunchy, and satisfying to eat.

Tips for Beginners

  • You do not have to toast the bread, but I found that it helps hold the sandwich together.
  • I always cook my bacon a day ahead so it’s ready to go.
  • Pay close attention to the stacking order. I know it may seem tedious, but it’s worth it for the perfect sandwich experience.
closeup view of a club sandwich turned on its side to show the layers.
Print

Club Sandwich Recipe

This club sandwich has the perfect blend of flavors and textures. It's loaded with lettuce, tomato, bacon, cheddar, turkey, and ham!
Step-by-step photos can be seen below the recipe card.
Course Dinner, Lunch, Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 sandwiches
Calories 897kcal

Ingredients

  • 12 slices sourdough sandwich bread
  • 4 tablespoons unsalted butter (½ stick)
  • ¾ cup mayonnaise divided
  • 4 leaves romaine lettuce cut in half crosswise
  • 8 slices tomato
  • Kosher salt and freshly ground black pepper to taste
  • 8 slices cooked bacon
  • 4 slices cheddar cheese
  • 8 slices deli turkey
  • 8 slices deli ham

Instructions

  • Toast the bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).
    12 slices sourdough sandwich bread, 4 tablespoons unsalted butter
    3 buttered and toasted slices of bread.
  • Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
    ¾ cup mayonnaise
    2 slices of mayo-coated toasted bread.
  • To 4 of the slices, layer on the romaine and tomato. Season lightly with salt and pepper. Top with the bacon.
    4 leaves romaine lettuce, 8 slices tomato, Kosher salt and freshly ground black pepper, 8 slices cooked bacon
    2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon.
  • To the remaining 4 pieces of bread, layer on the cheese, turkey, and ham. Place this stack ham side up on top of the bacon layered bread.
    4 slices cheddar cheese, 8 slices deli turkey, 8 slices deli ham
    2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon, and the other topped with cheese, turkey, and ham.
  • Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
    stacking a club sandwich.
  • Use toothpicks to secure the sandwiches, slice and serve.

Video

Nutrition

Serving: 1sandwich | Calories: 897kcal | Carbohydrates: 42g | Protein: 32g | Fat: 67g | Saturated Fat: 21g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1905mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3443IU | Vitamin C: 9mg | Calcium: 307mg | Iron: 4mg

How to Make a Club Sandwich Step-by-Step

3 buttered and toasted slices of bread.

Toast the Bread: Toast 12 slices of sandwich bread until lightly golden. Lightly butter both sides of each slice (about 1 teaspoon per slice).

2 slices of mayo-coated toasted bread.

Spread the Mayo: Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.

2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon.

Layer One Side: To 4 of the bread slices, layer on 4 leaves of romaine lettuce (1 per bread slice) and 8 slices of tomato (2 per bread slice). Season lightly with salt and pepper. Top with 8 slices of cooked bacon (2 per bread slice).

2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon, and the other topped with cheese, turkey, and ham.

Layer the Other Side: To the remaining 4 pieces of bread, layer on 4 slices of cheddar cheese (1 per bread slice), 8 slices of deli turkey (2 per bread slice), and 8 slices of deli ham (2 per bread slice). Place this stack ham side up on top of the bacon layered bread.

stacking a club sandwich.

Stack: Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.

overhead view of club sandwiches turned on their sides to show the layers.

Serve: Use toothpicks to secure the sandwiches, slice, and serve.

How to Store

A club sandwich tastes best on the day it’s made, but it will keep well for up to 24 hours in the refrigerator. Beyond that, it will likely be too soggy to enjoy.

Serving Suggestions

I like to serve my club sandwiches with potato chips (I love these baked sweet potato chips) and a pickle spear, just like at my favorite diner. They’re also tasty with french fries or fried pickles.

More Sandwich Recipes to Try!

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https://www.thecookierookie.com/club-sandwich/feed/ 0 205547 club-sandwich-recipe-3 closeup view of a club sandwich turned on its side to show the layers. 3 buttered and toasted slices of bread. 2 slices of mayo-coated toasted bread. 2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon. 2 slices of mayo-coated toasted bread, one topped with lettuce, tomato, and bacon, and the other topped with cheese, turkey, and ham. stacking a club sandwich. step by step club-sandwich-recipe step by step club-sandwich-recipe-2 step by step club-sandwich-recipe-3 step by step club-sandwich-recipe-4 step by step club-sandwich-recipe-5 club-sandwich-recipe chicken salad on a croissant on a white plate A person holding a delectable pulled pork sandwich. Two fish burgers on a plate next to a glass of beer. italian beef sandwich on plate
Chicken Bacon Ranch Sandwich https://www.thecookierookie.com/chicken-bacon-ranch-sandwich/ https://www.thecookierookie.com/chicken-bacon-ranch-sandwich/#comments Wed, 26 Feb 2025 14:30:00 +0000 https://www.thecookierookie.com/?p=195341 This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!

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Chicken bacon ranch is one of my favorite flavor combinations, so you know I had to make a chicken bacon ranch sandwich! This flavorful sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing. It tastes just like my favorite fast food sandwich, but is homemade, and my kids love it!

side view of a chicken bacon ranch sandwich on parchment.

5-Star Review

“Made this for dinner tonight and we loved it! thank you!” -Belinda

This creamy, cheesy, bacon sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!

side view of a chicken bacon ranch sandwich on parchment.
Print

Chicken Bacon Ranch Sandwich Recipe

This flavorful chicken bacon ranch sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing!
Step-by-step photos can be seen below the recipe card.
Course Dinner, Lunch, Main Course, Sandwiches
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 674kcal

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • tablespoons ranch seasoning
  • 8 slices bacon
  • 4 hamburger buns or your favorite sandwich buns
  • ½ cup ranch dressing
  • 1 cup shredded lettuce
  • 4 slices cheddar cheese

Instructions

  • Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
    4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
    seasoned raw chicken breasts.
  • Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
    8 slices bacon
    cooking bacon in a pan.
  • In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
    cooked chicken breasts in a pan.
  • Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.
    4 hamburger buns
    toasting hamburger buns in a pan.
  • Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.
    ½ cup ranch dressing, 1 cup shredded lettuce
    open hamburger buns topped with ranch dressing and shredded lettuce.
  • Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
    4 slices cheddar cheese
    open chicken bacon ranch sandwiches.

Video

Notes

  • For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go. 
    If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
  • In the summer, I like to grill the chicken instead of pan-searing it, too.

Nutrition

Serving: 1sandwich | Calories: 674kcal | Carbohydrates: 27g | Protein: 60g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1451mg | Potassium: 1050mg | Fiber: 1g | Sugar: 5g | Vitamin A: 189IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

How to Make Chicken Bacon Ranch Sandwiches Step-by-Step

seasoned raw chicken breasts.

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.

cooking bacon in a pan.

Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.

cooked chicken breasts in a pan.

Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.

toasting hamburger buns in a pan.

Toast the Buns: I like to use homemade hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.

open hamburger buns topped with ranch dressing and shredded lettuce.

Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.

open chicken bacon ranch sandwiches.

Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.

How to Store and Reheat

To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy. Assemble and reheat when ready to eat.

side view of chicken bacon ranch sandwiches on parchment.

Serving Suggestions

This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.

More Chicken Sandwich Recipes To Try

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https://www.thecookierookie.com/chicken-bacon-ranch-sandwich/feed/ 1 195341 chicken-bacon-ranch-sandwich-recipe-2 side view of a chicken bacon ranch sandwich on parchment. seasoned raw chicken breasts. cooking bacon in a pan. cooked chicken breasts in a pan. toasting hamburger buns in a pan. open hamburger buns topped with ranch dressing and shredded lettuce. open chicken bacon ranch sandwiches. step by step chicken-bacon-ranch-sandwich-recipe-10 step by step chicken-bacon-ranch-sandwich-recipe step by step chicken-bacon-ranch-sandwich-recipe-3 step by step chicken-bacon-ranch-sandwich-recipe-5 step by step chicken-bacon-ranch-sandwich-recipe-7 step by step chicken-bacon-ranch-sandwich-recipe-9 chicken-bacon-ranch-sandwich-recipe chicken salad on a croissant on a white plate side view of a crispy chicken sandwich on a wooden cutting board. This GRILLED CHICKEN CORDON BLEU SANDWICH is so easy and so full of flavor! Kick your sandwich game up a notch with layers of grilled chicken, creamy swiss, honey ham, and buttered bread. side view of 2 chicken alfredo sandwiches on parchment paper.
Hot Honey Chicken Sandwich https://www.thecookierookie.com/hot-honey-chicken-sandwich/ https://www.thecookierookie.com/hot-honey-chicken-sandwich/#respond Thu, 06 Feb 2025 14:30:00 +0000 https://www.thecookierookie.com/?p=197190 This hot honey chicken sandwich is topped with hot honey sauce and garlic mayo for a spicy chicken sandwich that is packed with flavor!

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I love a good spicy chicken sandwich, and this hot honey chicken sandwich has everything I could ever want. Crispy, spicy fried chicken with creamy garlic mayo and hot honey sauce?! Yum! Put it all on a brioche bun, and I’m one happy camper. This sandwich is my absolute favorite spicy chicken sandwich of all time!

a hot honey chicken sandwich on a black plate.

Buttermilk fried chicken has a special place in my heart, but I wanted to make it spicy and turn it into a sandwich all in one go. I just love the sweet-and-spicy flavor of hot honey, and it’s so perfect on this spicy chicken sandwich! My homemade mayonnaise forms the creamy base of the garlic mayo while my homemade pickles add a tanginess that balance out the sweet and spicy flavors.

a hot honey chicken sandwich on a black plate.
Print

Hot Honey Chicken Sandwich Recipe

This hot honey chicken sandwich is topped with hot honey sauce and garlic mayo for a spicy chicken sandwich that is packed with flavor!
Step-by-step photos can be seen below the recipe card.
Course Dinner, Main Course, Sandwiches
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Marinade Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 sandwiches
Calories 921kcal

Equipment

  • Deep Fryer OR
  • Dutch Oven

Ingredients

For the Chicken

  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 boneless, skinless chicken breasts cut in half horizontally to have 4 fillets

For the Hot Honey Sauce

  • ½ cup honey
  • 3 tablespoons hot sauce
  • 1 tablespoon crushed red pepper flakes
  • 1 teaspoon ground cayenne pepper
  • ¼ teaspoon garlic powder

For the Garlic Mayo

  • ½ cup mayonnaise
  • 1 clove garlic pressed or finely minced
  • 1 teaspoon fresh lemon juice

For the Breading

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For Frying and Assembly

  • 4-6 cups vegetable oil for frying
  • 4 brioche buns toasted
  • Lettuce leaves
  • Pickles

Instructions

  • In a bowl, mix buttermilk with hot sauce, paprika, garlic powder, salt, and pepper. Add the chicken and let marinate for at least 30 minutes, or overnight in the fridge.
    1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon ground paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 boneless, skinless chicken breasts
    chicken breasts marinating in seasoned buttermilk.
  • While the chicken is marinating, combine honey, hot sauce, red pepper flakes, cayenne pepper, and garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.
    ½ cup honey, 3 tablespoons hot sauce, 1 tablespoon crushed red pepper flakes, 1 teaspoon ground cayenne pepper, ¼ teaspoon garlic powder
    hot honey in a saucepan.
  • In a small bowl, add the mayonnaise, garlic, and lemon juice and stir to combine. Set aside.
    ½ cup mayonnaise, 1 clove garlic, 1 teaspoon fresh lemon juice
    garlic mayonnaise in a white bowl.
  • Mix the flour, cornstarch, cayenne pepper, salt, and pepper in a separate bowl for the breading. Set aside.
    1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
    flour in a glass dish.
  • Heat the vegetable oil in a deep fryer or Dutch oven to 340°F.
    4-6 cups vegetable oil
  • Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.
    chicken coated in flour in a glass dish.
  • Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.
    frying chicken breasts in oil.
  • To assemble, spread mayonnaise on the bottom part of each toasted bun (brioche buns are my favorite because they have a great buttery flavor) and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.
    4 brioche buns, Lettuce leaves, Pickles
    an open hot honey chicken sandwich on a cutting board.

Video

Notes

  • Let the buttermilk drip off before adding the chicken to the flour mixture. If it is too wet, the flour will not stick properly.
  • If you’re not using a deep fryer, make sure to check the temperature of the oil often with an instant-read thermometer. If the oil is too hot, it will burn the breading and leave the chicken raw. If too cold, the chicken will be greasy.
  • Don’t overcrowd the fryer. This will drop the temperature of the oil, leading to soggy, greasy chicken.
  • Place the fried chicken pieces on a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm while you finish frying the rest.

Nutrition

Serving: 1sandwich | Calories: 921kcal | Carbohydrates: 101g | Protein: 36g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 2130mg | Potassium: 745mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1434IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 4mg

How to Make a Hot Honey Chicken Sandwich Step-by-Step

Marinate the Chicken: In a bowl, mix 1 cup of buttermilk with 1 tablespoon of hot sauce, 1 teaspoon of ground paprika, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Add 2 boneless, skinless chicken breasts cut in half to form 4 fillets and let marinate for at least 30 minutes, or overnight in the fridge.

chicken breasts marinating in seasoned buttermilk.

Make the Hot Honey Sauce: While the chicken is marinating, combine ½ cup of honey, 3 tablespoons of hot sauce, 1 tablespoon of crushed red pepper flakes, 1 teaspoon of ground cayenne pepper, and ¼ teaspoon of garlic powder in a saucepan. Heat over low heat and simmer for 3-4 minutes. Then set aside to let cool.

hot honey in a saucepan.

Make the Garlic Mayo: In a small bowl, add ½ cup of mayonnaise, 1 minced clove of garlic, and 1 teaspoon of fresh lemon juice and stir to combine. Set aside.

garlic mayonnaise in a white bowl.

Make the Breading: Mix 1 cup of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of ground cayenne pepper, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper in a separate bowl for the breading. Set aside.

flour in a glass dish.

Bread the Chicken: Heat 4-6 cups of vegetable oil in a deep fryer or Dutch oven to 340°F. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture.

chicken coated in flour in a glass dish.

Fry the Chicken: Fry the chicken until golden brown and the internal temperature reaches 165°F, about 7-8 minutes per side. Drain on paper towels.

frying chicken breasts in oil.

Assemble the Sandwiches: To assemble, spread mayonnaise on the bottom part of each toasted bun and add lettuce. Place the fried chicken on the lettuce, and generously drizzle with hot honey sauce. Top with pickles and the other half of the bun.

an open hot honey chicken sandwich on a cutting board.

How to Store and Reheat

If you’re planning on leftovers, I recommend storing all of the components in separate airtight containers in the refrigerator and assembling just before serving. The chicken and sauces will all keep for up to 3 days in the refrigerator, and you can freeze the chicken for up to 3 months. Just let it thaw overnight in the refrigerator before reheating in a 350°F oven for 7-10 minutes.

hot honey chicken sandwiches on a black wooden plate.

Serving Suggestions

I love to eat a hot honey chicken sandwich with a big piece of cornbread and some honey butter—yum! It’s also good with more classic sandwich pairings, like french fries or coleslaw.

More Sandwich Recipes To Try

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https://www.thecookierookie.com/hot-honey-chicken-sandwich/feed/ 0 197190 hot-honey-chicken-sandwich-recipe-3 a hot honey chicken sandwich on a black plate. chicken breasts marinating in seasoned buttermilk. hot honey in a saucepan. garlic mayonnaise in a white bowl. flour in a glass dish. chicken coated in flour in a glass dish. frying chicken breasts in oil. an open hot honey chicken sandwich on a cutting board. how to hot-honey-chicken-sandwich-recipe-10 how to hot-honey-chicken-sandwich-recipe-3 how to hot-honey-chicken-sandwich-recipe-2 how to hot-honey-chicken-sandwich-recipe how to hot-honey-chicken-sandwich-recipe-4 how to hot-honey-chicken-sandwich-recipe-5 how to hot-honey-chicken-sandwich-recipe-9 hot-honey-chicken-sandwich-recipe-2 side view of a crispy chicken sandwich on a wooden cutting board. This GRILLED CHICKEN CORDON BLEU SANDWICH is so easy and so full of flavor! Kick your sandwich game up a notch with layers of grilled chicken, creamy swiss, honey ham, and buttered bread. chicken salad on a croissant on a white plate A person holding a delectable pulled pork sandwich.
Buffalo Chicken Wrap https://www.thecookierookie.com/buffalo-chicken-wrap/ https://www.thecookierookie.com/buffalo-chicken-wrap/#respond Tue, 04 Feb 2025 14:30:00 +0000 https://www.thecookierookie.com/?p=190433 These easy Buffalo chicken wraps with ranch dressing, celery, cheese, and avocado will add a punch of flavor to your lunch-time routine!

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Buffalo chicken is one of my favorite foods of all time, and this Buffalo chicken wrap is my latest lunchtime obsession. Chicken breast marinated in Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these tasty wraps. They take an hour from start to finish, but that includes marinating and cooking the chicken, and the recipe makes enough to feed me all week long!

A buffalo chicken wrap with avocado on top of a piece of paper.

If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in homemade Buffalo sauce, creamy ranch dressing (or blue cheese!), and crisp lettuce.

Chicken burritos with avocado, salsa, and buffalo chicken wrap.
Print

Buffalo Chicken Wrap Recipe

Chicken breast marinated in spicy Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these easy Buffalo chicken wraps.
Step-by-step photos can be seen below the recipe card.
Course Lunch, Main Course, Sandwiches
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Marinade Time 30 minutes
Total Time 55 minutes
Servings 4 wraps
Calories 619kcal

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup Buffalo sauce (click for recipe!)
  • 4 large flour tortillas
  • ½ cup ranch dressing or blue cheese dressing
  • 2 cups shredded lettuce
  • ½ cup thinly shaved celery
  • 1 avocado sliced
  • 1 cup freshly shredded Colby jack cheese

Instructions

  • Slice the chicken into strips and place them in a large bowl. Pour the buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes and up to 24 hours.
    1 pound boneless, skinless chicken breasts, 1 cup Buffalo sauce
    A bowl of buffalo sauce with chicken in it.
  • Heat a large nonstick skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
    Buffalo chicken curry in a pan with a spoon.
  • Place a flour tortilla on your workstation. Spread with 2 tablespoons of the dressing.
    4 large flour tortillas, ½ cup ranch dressing
  • Top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of the avocado, ¼ cup shredded cheese and ¼ of the cooked chicken.
    2 cups shredded lettuce, ½ cup thinly shaved celery, 1 avocado, 1 cup freshly shredded Colby jack cheese
    A buffalo chicken wrap on a white surface.
  • Roll like a burrito, slice in half, and serve.
    A buffalo chicken wrap with vegetables and sauce on a piece of paper.

Video

Notes

  • If making your own, the Buffalo sauce can be made in advance. It will keep in the fridge for up to 1 week.
  • This Buffalo chicken wrap recipe is a great jumping-off point for customization. For fully loaded wraps, add some sliced red onions, coleslaw, and pickles.
    Or try adding extra veggies, like sweet corn and diced tomatoes, for a bit of southwestern flare.

Nutrition

Serving: 1wrap | Calories: 619kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2804mg | Potassium: 867mg | Fiber: 6g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 3mg

How to Make Buffalo Chicken Wraps Step by Step

Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).

Pieces of chicken marinating in buffalo sauce, in a large glass bowl.

Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.

Pieces of buffalo chicken cooking in a pan.

Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.

Assembling ingredients into a tortilla.

Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.

Buffalo chicken wraps with vegetables and sauce on a piece of paper.

How to Store and Reheat

Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.

Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Two halves of a buffalo ranch chicken wrap stacked on top of each other.

Serving Suggestions

There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!

More Chicken Sandwich Recipes To Try

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https://www.thecookierookie.com/buffalo-chicken-wrap/feed/ 0 190433 buffalo-chicken-wrap-recipe-4 Chicken burritos with avocado, salsa, and buffalo chicken wrap. A bowl of buffalo sauce with chicken in it. Buffalo chicken curry in a pan with a spoon. A buffalo chicken wrap on a white surface. A buffalo chicken wrap with vegetables and sauce on a piece of paper. buffalo-chicken-wrap-recipe step by step-3 buffalo-chicken-wrap-recipe step by step-4 buffalo-chicken-wrap-recipe step by step-6 buffalo-chicken-wrap-recipe buffalo-chicken-wrap-recipe-3 chicken salad on a croissant on a white plate side view of a crispy chicken sandwich on a wooden cutting board. This GRILLED CHICKEN CORDON BLEU SANDWICH is so easy and so full of flavor! Kick your sandwich game up a notch with layers of grilled chicken, creamy swiss, honey ham, and buttered bread. Make lunch spectacular with MEXICAN CHICKEN SALAD SANDWICHES! This easy twist on a classic is sure to please everyone at the table. Chicken salad loaded with taco seasoning, corn, peppers, and enchilada sauce. SO GOOD!
Ham and Cheese Sliders https://www.thecookierookie.com/ham-sliders/ https://www.thecookierookie.com/ham-sliders/#comments Thu, 14 Nov 2024 14:30:00 +0000 https://www.thecookierookie.com/?p=4230 If there's one recipe on this site that my kids absolutely devour every time I make it, it's this one! These ham and cheese sliders are made with Swiss cheese, honey Dijon Mustard, and poppy seed dressing, and baked on Hawaiian rolls. With just 6 ingredients, I can make these hot ham sliders in the oven with ease.

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If there’s one recipe on this site that my kids absolutely devour every time I make it, it’s this one! These ham and cheese sliders are made with Swiss cheese, honey Dijon Mustard, and poppy seed dressing, and baked on Hawaiian rolls. With just 6 ingredients, I can make these hot ham sliders in the oven with ease. They make a great lunch, snack, or party appetizer!

A plate of ham and cheese sliders on Hawaiian rolls.

I love how easy it is to make the most delicious, sweet and savory, ham and Swiss cheese sliders in the oven. These baked ham sliders are a great food to bring to potlucks, and it’s a kid-friendly dinner too! In all the years that I’ve been making these for parties and gatherings, they’ve never let me down.

Ingredients for Hawaiian Roll Ham Sliders

  • Hawaiian Rolls: These little sweetbread rolls are the star of the show. You can buy a pack of 12 at the store, or try making your own with this homemade Hawaiian rolls recipe for these ham sliders.
  • Ham: The easiest option is to pick up some deli ham at the store, since this will already be cooked and thinly-sliced. Any flavor variety will work. I recommend a honey ham or something a little sweet. You can also use any leftover ham you might have.
  • Cheese: I recommend using Swiss cheese for this recipe, however you could use a different type of cheese if you prefer.
  • Dijon Mustard and Honey: I like making my own honey dijon for this ham sliders recipe because it allows me to get the perfect level of sweetness.
  • Poppyseed Dressing: Buy a bottle from the store or make your own. You can skip the dressing if you or anyone else doesn’t like it.
Ingredients for ham and cheese sliders.

Tips for Success

  • Don’t pull apart the Hawaiian rolls before baking. The ham and cheese will all bake together best if you keep them together.
  • To keep the sliders warm, set the oven to 175°F. Then cover the sliders with foil and place them in the oven to keep them warm between servings. If you are making a few batches for a party, keep the extras in the oven until you need more.
  • I like to change up my ham and Swiss sliders from time to time with these variation ideas:
    • Hawaiian: Add grilled pineapple slices, and a delicious marinade made with ginger, soy sauce, and brown sugar instead of the honey Dijon.
    • Italian: Use provolone or mozzarella instead of swiss (or in addition to), and use Italian dressing instead of poppy seed.
    • Meat Lovers: Layer up the meats and add slices of turkey, bacon, pepperoni, salami, or another favorite.
    • Spicy: Use pepper jack cheese and add sliced jalapenos, or another pepper.
    • Veggie: Add in some veggies, like bell peppers, zucchini, pickled beets, or sun-dried tomatoes.

How to Store and Reheat

To prep them ahead of time, assemble the sliders, place them in a baking dish, cover with plastic wrap/foil, and refrigerate. Then just brush with dressing and bake when you’re ready to serve.

Store leftover ham and cheese sliders in an airtight container, or wrapped tightly in aluminum foil. They will keep in the fridge 2-3 days.

To reheat, place them in the oven at 350°F until warmed through. They also taste great cold!

You can freeze Hawaiian roll sliders if desired. I recommend wrapping them with foil and then placing them in a freezer-safe bag. They’ll keep up to 3 months. Let them thaw before reheating.

Ham and swiss sliders in a baking dish.

Serving Suggestions

Whether I’m serving these ham and Swiss cheese sliders as an appetizer for a crowd, or for an easy lunch for my family, there are plenty of other dishes that pair well with them. I love to make my favorite fries on the side, or these Garlic Parmesan Fries. They also go great with these Crispy Zucchini Fries to add some veggies to the meal.

5-Star Review

“Oh joy!! Made these this evening!! Only thought of sliders as wonderful little hamburgers! Not any more. Great recipe!! Will be adding this little gem to Sport’s Night, church pot lucks, and those Friday evenings when we want something fast and delicious! A Keeper!!
Thank you to our Recipe queen!! BTW, I used the entire slice of cheese. Same with the ham. Just folded it over twice…to fit. Yum.” – Dee

A plate of ham and cheese sliders on Hawaiian rolls.
Print

Ham and Cheese Sliders (Hawaiian Roll Sliders Recipe)

Hot, cheesy, and so easy to make, these baked ham and Swiss sliders on Hawaiian rolls are a sure crowd-pleaser!
Step-by-step photos can be seen below the recipe card.
Course Sandwiches
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 445kcal

Ingredients

  • 12 Hawaiian sweet rolls (one package)
  • 9 slices Ham
  • 9 slices Swiss Cheese
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup poppyseed dressing

Instructions

  • Preheat oven to 350°F.
  • In a bowl, combine the Dijon and honey and stir until smooth.
    1/4 cup honey, 1/4 cup Dijon mustard
    Spoon dipping into a jar of honey dijon.
  • Cut the rolls in half length-wise. Place the bottoms of the 12 rolls in a lightly sprayed baking dish (do not separate them).
    12 Hawaiian sweet rolls
    Hawaiian rolls cut in half to separate tops from bottoms.
  • Brush the rolls with honey Dijon.
    Brushing bottom layer of Hawaiian rolls with a honey dijon spread.
  • Top the bottom layer of rolls with slices of ham and then slices of cheese.
    9 slices Ham, 9 slices Swiss Cheese
    Slices of Swiss cheese piled on top of ham.
  • Brush the inside of the top half of rolls with more honey Dijon, then place on top.
  • Liberally brush the outside of each top with poppy seed dressing.
    1/4 cup poppyseed dressing
    Brushing dressing on top of sliders.
  • Cover the dish with foil and cook for 15-18 minutes, or until cheese is melty.
  • Broil for 4 minutes or until rolls are slightly browned/crisped.
  • Serve immediately, while hot!
    Hawaiian roll sliders in a baking dish.

Video

Notes

  • Sliders will cook best in a preheated oven.
  • Use non-stick spray on the baking dish so the sandwiches don’t stick or rip apart.
  • Skip the dressing and/or mustard if you prefer.
  • Don’t pull the rolls apart before baking.

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 823mg | Potassium: 174mg | Sugar: 18g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 341mg | Iron: 0.7mg

How to Make Ham and Cheese Sliders Step by Step

Make the Honey Dijon: Preheat the oven to 350°F. In a bowl, combine 1/4 cup of honey and 1/4 cup of Dijon mustard, and stir until smooth.

Spoon dipping into a jar of honey dijon.

Prep the Rolls: Cut a pack of 12 Hawaiian sweet rolls in half length-wise. Place the bottoms of the 12 rolls in a lightly sprayed baking dish (do not separate the individual rolls).

Hawaiian rolls cut in half to separate tops from bottoms.

Add the Honey Dijon: Brush the bottom of the rolls with about half of the prepared honey Dijon.

Brushing bottom layer of Hawaiian rolls with a honey dijon spread.

Add the Ham: Arrange 9 slices of ham on the bottom layer of rolls.

Slices of ham on top of Hawaiian rolls.

Add the Cheese: Then top the ham with 9 slices of Swiss Cheese.

Slices of Swiss cheese piled on top of ham.

Finish Assembling: Brush the inside of the top half of rolls with more honey Dijon, then place on top. Liberally brush the top of the sliders with 1/4 cup of poppyseed dressing

Brushing dressing on top of sliders.

Bake and Serve: Cover the dish with foil and cook ham and cheese sliders for 15-18 minutes, or until cheese is melty. Then broil for 4 minutes, or until rolls are slightly browned/crisped. Serve Hawaiian roll sliders while hot!

Hawaiian roll sliders in a baking dish.

More Slider Recipes We Love!

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https://www.thecookierookie.com/ham-sliders/feed/ 39 4230 ham-and-cheese-sliders-1-13 ham-and-cheese-sliders-1 ham-and-cheese-sliders-1-11 A plate of ham and cheese sliders on Hawaiian rolls. Spoon dipping into a jar of honey dijon. Hawaiian rolls cut in half to separate tops from bottoms. Brushing bottom layer of Hawaiian rolls with a honey dijon spread. Slices of Swiss cheese piled on top of ham. Brushing dressing on top of sliders. Hawaiian roll sliders in a baking dish. ham-and-cheese-sliders-1-2 ham-and-cheese-sliders-1-3 ham-and-cheese-sliders-1-4 ham-and-cheese-sliders-1-5 ham-and-cheese-sliders-1-6 ham-and-cheese-sliders-1-7 ham-and-cheese-sliders-1-9 hand lifting up cheeseburger slider baked turkey and cheese sliders oven baked chicken parmesan sliders on a pan These CHEESY BAKED BREAKFAST SLIDERS are so easy and perfect for feeding a crowd! Baked on Hawaiian rolls with layers of ham, egg, and cheese and topped with a brown sugar dijon butter sauce! TOO GOOD!
Bagel Breakfast Sandwich (Bacon, Egg, and Cheese) https://www.thecookierookie.com/bagel-breakfast-sandwich/ https://www.thecookierookie.com/bagel-breakfast-sandwich/#respond Fri, 25 Oct 2024 13:30:00 +0000 https://www.thecookierookie.com/?p=189298 This 20-minute bacon egg and cheese bagel breakfast sandwich is the best way to start busy mornings on the go!

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In my humble opinion, there’s no better way to start the day than with a delicious bacon egg and cheese bagel breakfast sandwich! Not only are these bagel sandwiches loaded with everything I want to eat for breakfast, but they only take 20 minutes to make. Perfect for taking on the go on busy mornings!

A bagel breakfast sandwich with eggs, cheese, and bacon on it.

I love to kickstart my morning with a hearty and flavorful bagel breakfast sandwich. Loaded with eggs, bacon, and gooey cheese, this sandwich always fuels me up for the day ahead. The creamy spicy mayo adds a delicious kick to this sandwich, which is my favorite handheld breakfast to take on the road.

What’s in This Bagel Breakfast Sandwich Recipe?

  • Bagels: The perfect hefty ‘buns’ for these breakfast sandwiches. Everything bagels are my fav!
  • Spicy Mayo: A simple mixture of mayonnaise, ketchup, and hot sauce adds creaminess and a touch of spice.
  • Butter: Helps toast the bagels and cook the eggs.
  • Eggs: I like fried or scrambled eggs for these breakfast bagels, but a folded omelette or sunny side up would also be delicious.
  • Cheese: Cheddar or American work well, but any melting cheese will work.
  • Bacon: Cooked bacon strips add a salty and umami flavor to these sandwiches.
A bacon, egg, and cheese bagel sandwich.

Tips for Success

  • The eggs and bacon can be cooked a day ahead and reheated day of.
  • Feel free to add extras like sliced tomatoes, avocado, or lettuce to suit your taste preferences. The beauty of this bacon egg and cheese bagel recipe lies in its versatility!

How to Store and Reheat

While it’s best to assemble and enjoy them fresh, you can store the assembled bagel breakfast sandwiches in individual airtight containers or wrap them tightly in plastic wrap in the refrigerator for up to 24 hours.

When ready to serve, take the bacon, egg, and cheese bagels out of the refrigerator and let them come to room temperature for about 15-20 minutes. For the best results, reheat in a toaster oven or regular oven at 350°F for about 5 minutes. Microwaving is an option, but the bagel may lose some crispiness.

I do not recommend freezing assembled bagel breakfast sandwiches, as the texture may change. However, you can freeze separately toasted bagels, cooked bacon, and even scrambled eggs. Reheat and assemble when ready to enjoy.

A bacon egg and cheese bagel cut in half, on a cutting board with hot sauce.

Serving Suggestions

These breakfast bagel sandwiches are a complete meal on their own, so they’re perfect to take to-go on busy mornings. Enjoy it with a bulletproof coffee or some cold brew. If you’re enjoying them at home, try making avocado fries too.

A bagel breakfast sandwich with eggs and bacon on it.
Print

Bagel Breakfast Sandwich Recipe

Pile up bacon, eggs, and cheese on your favorite bagels, add some spicy mayo for a little kick, and take this quick and easy breakfast sandwich to go!
Step-by-step photos can be seen below the recipe card.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 sandwiches
Calories 1007kcal

Ingredients

For the Spicy Mayo

  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon hot sauce

For Assembly

  • tablespoons unsalted butter divided
  • 2 bagels sliced (use your favorite flavor)
  • 4 large eggs
  • Kosher salt and freshly ground black pepper to taste
  • 4 slices cheese cheddar, American, or your choice
  • 4 slices cooked bacon
  • Hot sauce optional, for topping

Instructions

  • In a small bowl, stir the mayo, ketchup, and hot sauce until combined. Set aside.
    ¼ cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon hot sauce
    A bowl of orange sauce in a glass on a white background, perfect for dipping bagel breakfast sandwiches.
  • Spread ½ tablespoon of butter on the cut sides of the bagels and set aside.
    1½ tablespoons unsalted butter, 2 bagels
    Four bagels on a wooden cutting board.
  • In a nonstick pan set over medium-low heat, melt 1 tablespoon of butter. Once the butter has melted, gently crack the eggs into the pan, taking care not to break the yolks unless desired. Allow the eggs to cook undisturbed for about 2-3 minutes. Season with salt and pepper to taste.
    4 large eggs, Kosher salt and freshly ground black pepper
    Bagel breakfast sandwich with fried eggs in a frying pan.
  • With care, flip each egg over. Place a slice of cheese on top of each egg and continue to cook for an additional 2-3 minutes, or until the eggs are cooked to your preferred level of doneness. After cooking, carefully lift one egg and place it on top of another egg in the pan, forming a stack. Then, remove the stacked eggs from the pan and set aside.
    4 slices cheese
    A breakfast sandwich with cheese on a bagel.
  • In the same skillet, toast the bagels until golden brown, about 1 minute.
    Two halves of a bagel on a cutting board, perfect for a breakfast sandwich.
  • Spread the spicy mayo on the bottom half of each bagel. Next, place a stack of the cheese-topped eggs onto the mayo-covered bagel half. Add two slices of crispy bacon on top of the eggs. Finally, cap off each bagel with its top half to form a sandwich.
    4 slices cooked bacon
    A bagel breakfast sandwich on a wooden cutting board.
  • If desired, add a drizzle of hot sauce for extra flavor. Serve and enjoy.
    Hot sauce

Video

Notes

  • The eggs and bacon can be cooked a day ahead and reheated day of.
Storage: Store bagel breakfast sandwiches in an airtight container in the refrigerator for up to 24 hours or freeze the individual components for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 1007kcal | Carbohydrates: 75g | Protein: 40g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 464mg | Sodium: 3275mg | Potassium: 438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 2mg | Calcium: 527mg | Iron: 4mg

How to Make a Bacon, Egg, and Cheese Bagel Step by Step

Make the Spicy Mayo: In a small bowl, stir ¼ cup of mayonnaise, 1 tablespoon of ketchup, and 1 teaspoon of hot sauce until combined. Set aside.

A bowl of spicy mayo.

Butter the Bagels: Spread ½ tablespoon of unsalted butter on the cut sides of 2 bagels and set aside.

Four buttered bagels on a wooden cutting board.

Cook the Eggs: In a nonstick pan set over medium-low heat, melt 1 tablespoon of unsalted butter. Once the butter has melted, gently crack 4 large eggs into the pan, taking care not to break the yolks unless desired. Allow the eggs to cook undisturbed for about 2-3 minutes. Season with salt and pepper to taste.

a fried egg in a pan.

Melt the Cheese: With care, flip each egg, then place a slice of cheese on top and continue to cook for 2-3 minutes, or until the eggs are cooked to your preferred level of doneness. After cooking, carefully lift one egg and place it on top of another egg in the pan, forming a stack. Then, remove the stacked eggs from the pan and set aside.

2 stacked fried eggs topped with cheese in a pan.

Toast the Bagels: In the same skillet, toast the bagels until golden brown, about 1 minute.

Two toasted bagel halves on a cutting board.

Assemble the Breakfast Sandwiches: Spread the spicy mayo on the bottom half of each bagel. Next, place a stack of the cheese-topped eggs onto the mayo-covered bagel half. Add two slices of crispy bacon on top of the eggs. Finally, cap off each bagel with its top half to form a sandwich. If desired, add a drizzle of hot sauce for extra flavor. Serve and enjoy.

A bagel breakfast sandwich on a wooden cutting board.

More Sandwich Recipes To Try

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https://www.thecookierookie.com/bagel-breakfast-sandwich/feed/ 0 189298 bacon-egg-cheese-bagel-4 bacon-egg-cheese-bagel-2 bacon-egg-cheese-bagel-3 A bagel breakfast sandwich with eggs and bacon on it. A bowl of orange sauce in a glass on a white background, perfect for dipping bagel breakfast sandwiches. Four bagels on a wooden cutting board. Bagel breakfast sandwich with fried eggs in a frying pan. A breakfast sandwich with cheese on a bagel. Two halves of a bagel on a cutting board, perfect for a breakfast sandwich. A bagel breakfast sandwich on a wooden cutting board. bacon-egg-cheese-bagel step by step-10 bacon-egg-cheese-bagel step by step bacon-egg-cheese-bagel step by step-2 bacon-egg-cheese-bagel step by step-4 bacon-egg-cheese-bagel step by step-6 bacon-egg-cheese-bagel step by step-9