I grew up eating sloppy joes, a sandwich made by browning ground beef in a skillet and dumping a can of tomato-based ‘Manwich’ sauce over top, then plopping it onto soft hamburger buns. Nowadays those very same cans are laden with high fructose corn syrup, just like the buns, something I work hard to avoid.
White meat chicken is slowly simmered in a homemade brown sugar barbecue sauce with sliced onions then sandwiched on a soft bun with sharp cheddar cheese. It’s ridiculously easy to prepare using the convenience of a crockpot and works magic on the chicken, causing it to fall apart to the touch. It has an incredible tenderness that just about melts in your mouth.
This is my version of a Louisiana favorite! Pan-fried shrimp piled high on French Bread and smothered in some of the most unbelievable remoulade I’ve ever tasted. Really. The remoulade makes the sandwich unforgettable. It’s a recipe I adapted from John Besh’s My New Orleans. I love it so much I could drink it. I can’t get it out of my mind. At first glance… [Read more]
When I lived in Tucson, AZ I worked in a gourmet sandwich shop that had the most delicious Tuna salad. They kept the exact recipe a secret but it was packed with fresh dill, sweet pickle and sliced almonds were scattered over top. One of the things I miss the most about Tucson is their unique sandwiches. I have been recreating them in my own… [Read more]