Elevate your sandwich game with creativity

I think that sandwiches often get a bad rap for being so easy to make. Take two pieces of bread, put some meat and condiments on it and you have a sandwich. While this will nourish you, there are many ways you can elevate your sandwich game.

With that in mind, I want to share with you a couple of sandwiches that are far from boring. The first one is a sandwich that is served warm, Toasted Hot Bacon, Cheese, Basils & Tomato Sandwiches. The second one is a zesty chicken sandwich that isn’t fried, Chicken Salad Remoulade Croissants. If you are ready make some changes to your sandwich lineup, Let’s head to the kitchen!

Toasted Hot Bacon, Cheese, Basil & Tomato Sandwiches

This is a twist on the traditional BLT. I find that the brie cheese adds a nice flavor to this sandwich. You can use any soft cheese that you like.

2 ripe tomatoes

Salt and pepper, to taste

1/2 pound thick sliced bacon, cooked

8 (1/2-inch thick) slices sourdough bread

1 wedge brie, at room temperature

1 loose cup fresh basil leaves

1/2 cup mayonnaise

Butter, as needed

Preheat broiler.

Slice tomatoes a half-inch thick; place in a single layer on a plate or tray and season with salt and pepper; let sit until needed. Cook bacon until it is crisp; drain and reserve drippings for another use.

Spread one side of four pieces of bread with brie. Arrange on baking sheet and carefully broil until cheese is soft; remove. Evenly arrange four pieces of bacon over each slice, pressing down into melted cheese. Top each evenly with seasoned tomato and basil. Spread remaining four slices of bread with mayonnaise and top sandwiches.

Heat a cast-iron skillet over medium-high heat and melt two pats butter. add two sandwiches to the pan and cook, pressing down with a spatula, until golden brown. Flip and repeat, adding extra butter, if needed. Repeat with remaining sandwiches. Serve warm.

Chicken Salad Remoulade Croissants

Remoulade sauce has more uses than just a dipping sauce or with shrimp. This recipe uses the French traditional white remoulade sauce. Most remoulade sauces in New Orleans are red.

3 pounds boneless skinless chicken breast

32 ounces chicken stock

Water

1 lemon

1 1/2 cups mayonnaise

3 tablespoons Creole mustard

2 teaspoons paprika

1 teaspoon celery salt

1 teaspoon pepper

1 teaspoon hot sauce

1 small red onion, finely chopped

1 bell pepper, finely chopped

3 ribs celery, finely chopped

2 cloves garlic, minced

3 tablespoons capers (optional)

1 bunch green onions, chopped

Butter

8 large croissants

8 lettuce leaves

Place chicken in a large sauce pot; add chicken stock and water to cover. Cover and bring to a low simmer, 15 minutes or until chicken is fully cooked. Remove chicken; let stand 20 minutes or until cooled; shred or chop and set aside.

Grate 1 teaspoon of zest from lemon; squeeze lemon into a large mixing bowl. Add lemon zest, mayonnaise, mustard, paprika, celery salt, pepper, and hot sauce; whisk vigorously until well blended. Add red onion, bell pepper, celery, garlic, capers, and green onions; toss well. Fold in chicken. Add additional mayonnaise, if needed. Cover and chill overnight.

Heat a large skillet over medium heat. Butter each side of croissant. Toast in pan until golden brown. Continue with remaining croissants. Top bottom of each croissant with a lettuce leaf and 3/4 to 1 cup of chicken mixture.

Sandwiches don’t have to be boring. Feel free to experiment with different fillings and breads. There’s no right or wrong. Just follow your own likes and dislikes. You never know when you will find your new favorite sandwich!