Have you ever had the opportunity to eat at a Kneaders? I first went to one when I lived in Utah but they have just opened up a couple near me in Arizona. Yay!!! This recipe is a copy cat recipe for their delicious chicken salad sandwich. Now unless you have their fresh baked rolls, it doesn’t quite compare. But it is still really really good!
Kneaders Chicken Salad Sandwiches Recipe:
(makes approx. 6 sandwiches)
- 1/4 cup vinegar
- salt and pepper (to taste)
- 1-1/4 cup mayonnaise
- 1-1/4 cup sour cream
- 4 stocks celery, finely chopped
- 1 bunch green onion, chopped
- 4 boneless, skinless chicken breasts; cooked and shredded
- Rolls or Buns
- Mix vinegar, salt, pepper, mayonnaise and sour cream together.
- Mix celery, green onion and chicken in separate bowl.
- Mix all ingredients together. Let set overnight or for a few hours for the best flavor.
- Serve on buns or rolls.
Find this delicious recipe and more at http://www.sixsistersstuff.com/2012/06/kneaders-chicken-salad-sandwiches.html#j4C4yeJhlZmXugqg.99
- 1-2 TBS olive oil
- 5-6 garlic cloves, minced
- 1 tsp onion powder
- 2 (15 oz) cans fire-roasted diced tomatoes
- 4 cups chicken broth
- 3/4 cup vegetable juice
- 1 TBS dried basil
- 1/4 cup plus 2 TBS milk
- Optional: Cooked pasta (8-10 oz) orzo or broken spaghetti
- Optional: Cooked, crumbled ground beef, ground turkey, or italian sausage
- Salt and Pepper to taste
- Heat oil in a large pot over medium heat.
- Add garlic and saute until garlic is gragrant.
- Add onion powder, dried basil, un-drained tomatoes, broth and juice.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Using an immersion blender (or put it in the blender!), blend the mixture until the soup has reached your desired consistency.
- Add milk and any optional ingredients. Salt and pepper to taste.
Original recipe comes from the new Our Best Bites Savoring the Seasons cook book!
Grilled Cheese Sandwiches
- 12 pieces of bread (for 6 sandwiches)
- 6 slices of cheese
- Preheat a griddle.
- Butter BOTH sides of the bread (yum!) then place 6 pieces on the griddle.
- Layer each with a slice of cheese and top with another slice of bread.
- Cook on one side until the bottom bread is nice and toasted and the cheese has started to melt.
- Flip and cook on the other side until it is nice and golden brown.
- 1 Boston butt or pork shoulder roast (3-4 lbs)
- 1 large onions, sliced
- salt and pepper to taste
- 1 bottles BBQ Sauce
- Rolls or Bread
- Place pork roast in the slow cooker on top of the sliced onions; add entire bottle of barbecue sauce.
- Cover and cook on low for about 9 hours, or until very tender.
- Drain off fat, discard bones. Shred pork in the existing sauce. Continue cooking on high for about 1 hour.
- Serve shredded pork on rolls or normal slices of bread.
Preparation time: 5 minute(s)
Cooking time: 10 hour(s)
Original Recipe Found Here!
- 2 tablespoons butter
- 1 onion, halved and sliced into thin half moons
- 2 garlic cloves, finely minced
- 1/4 teaspoon dried oregano
- 2 tablespoons A-1 steak sauce
- 1 pound deli roast beef, cut into 2-inch strips
- Salt and pepper
- 4 (6-inch) sub rolls, split partially open lengthwise (or 8 pieces of bread to save money)
- 8 slices provolone cheese
- Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
- Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes. I ALWAYS manage to burn things when I use the broiler so stay right by it and stare at it through the over door so you don’t burn it. Serve immediately.
Recipe Source: Mel’s Kitchen Cafe << Seriously one of my all time favorite food blogs. You should follow her.