Category Archives: Sandwiches and Burgers

Chicken Fajita Melts #WeekdaySupper

Chicken Fajita Melts for #WeekdaySupper

I love sandwiches and wraps for a quick supper and chicken fajitas are one of my all time favorites so I combined the two into one recipe. I used homemade skillet soft wrap bread but you could use your favorite store bought wrap or flatbread. Even those little sandwich thins would work great in this recipe.

These would be excellent served with ranch roasted potatoes or taco potato wedges and a salad.


Chicken Fajita Melts

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 2 small boneless skinless chicken breasts
  • 1-2 bell peppers, seeded and sliced
  • 1 large onion, sliced
  • 1 Tablespoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons oil
  • 1 cup shredded Monterey Jack cheese

Cooking Directions

  1. In a small bowl, whisk together the seasonings. Slice the chicken into thin strips.
  2. In a large skillet, heat 1 Tablespoon oil over medium high heat. Add chicken and sprinkle with the seasoning mix. Cook for about 5 minutes or until cooked through. Remove and set aside.
  3. Add the remaining Tablespoon of oil to the pan and sauté the onions and peppers until just tender.  That should take around 10 minutes depending on how soft you want them.
  4. Add the chicken and any juices back to the pan and sprinkle with cheese. Cover, remove from heat and set aside for 5 minutes or until the cheese has melted and chicken has warmed through.
  5. Serve on wrap or flatbread.

Sunday Supper Movement

Monday – Adriana’s Best Recipes – Turkey Picadillo
Tuesday – Alida’s Kitchen – Tortellini Primavera
Wednesday – That Skinny Chick Can Bake – Chicken Bulgoge
Thursday – Cookin’ Mimi – Chicken Fajita Melts
Friday – Shockingly Delicious – Tuna Tomato Cucumber End-of-Summer Salad

 

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Carnitas Tortas #SundaySupper

Carnitas Tortas- A Mexican Sandwich for Global Street Food #SundaySupper

This week’s #SundaySupper is all about Global Street Food and I decided to go with a Mexican inspired sandwich. Slow cooker carnitas and refried beans on a bolillo roll are topped with cheese, lettuce and tomato for a delicious Mexican spin on a pulled pork sandwich.


Carnitas Tortas

Recipe by Micha @ Cookin’ Mimi Carnitas adapted from Good Cheap Eats and Melissa d’Arabian

Ingredients

For the carnitas:
  • 3-5 pound Boston Butt/pork shoulder roast. Mine was a 5 pound bone in roast
  • 1 Tablespoon oil
  • 2 teaspoons dried oregano
  • To taste salt
  • To taste black pepper
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 to 1 jalapeño, seeded, ribs removed, and diced
  • 1/4 cup water

For the sandwiches:

  • 2 cups carnitas
  • 1 cup refried beans
  • 4 deli slices of Cheddar or Pepper Jack cheese
  • 1 cup shredded lettuce
  • 8 slices tomato

Cooking Directions

For the carnitas:

  1. Place the pork roast in the liner of a 4 to 6 quart slow cooker. Combine the oil and oregano and rub over the roast. Sprinkle with salt and pepper. Add the garlic, onions, and jalapeño on top of the roast. Pour water in the slow cooker.
  2. Cover and cook on low for 8 to 10 hours or on high for 5-6 or until tender. Cool slightly and shred. Moisten with some of the cooking juices.

To assemble the sandwiches:

  1. Heat the refried beans.
  2. Cut open the bolillo rolls and remove part of the inside of the bread on the bottom. Spread each roll with 1/4 cup of the beans, top with 1/2 cup of the carnitas, a slice of cheese, lettuce and tomato.

Cookin' Mimi--Carnitas Tortas. Mexican Style Pulled Pork Sandwiches

Sunday Supper Movement 

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

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Pot Roast Melts

Pot Roast Melt

These pot roast melts were inspired by a sandwich I had at a national chain restaurant. I’m always on the lookout for new ways to enjoy leftover pot roast and this sandwich is now one of my favorites.

Shredded pot roast, gravy, melted Swiss and Colby Jack cheeses on toasty sourdough bread is comfort food at its finest.

 


Pot Roast Melts

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 4-8 slices sourdough bread Note: 8 slices of sandwich style sourdough 4 slices of a boule style sourdough that have been cut in half
  • 2 cups shredded simple beef roast
  • 1 cup mushroom and onion gravy
  • 4 slices Swiss cheese
  • 4 slices Colby Jack cheese
  • 4 Tablespoons softened butter

Cooking Directions

  1. Heat the pot roast and gravy in a small saucepan over medium heat until bubbly.
  2. Spread one side of each slice of bread in softened butter. Place buttered side down in a large skillet or griddle over medium heat.
  3. Place a slice of Swiss cheese on half the bread and place the 4 slices of ColbyJack on the remaining bread. Cook until the bread is toasted and cheese is melting.
  4. Place 1/4 of the pot roast and gravy on a Swiss cheese slice of bread and top with a ColbyJack slice. Repeat until all bread and pot roast is used.

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Sloppy Joe Pockets

Sloppy Joe Pockets
Pretty much everyone is familiar with the sandwich pockets you can buy in the freezer section of grocery and convenience stores. They’re expensive and not that great for you.

With a whole wheat crust and a homemade filling these sloppy Joe pockets are a healthier way to get your sandwich pocket fix.


Sloppy Joe Pockets

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 1 to 2 cups shredded mozzarella cheese

Cooking Directions

  1. Preheat oven to 375 degrees. Spray or grease two cookie sheets.
  2. Divide prepared dough into eight balls. Roll each ball into a 6 inch circle.
  3. Divide the sloppy joe filling among the eight pockets and sprinkle with 2 to 4 Tablespoons of mozzarella cheese.
  4. Fold dough over on itself and pinch edges to seal well.
  5. Cut or slash vents in the top to allow steam to escape.
  6. Bake in preheated oven for 20 to 25 minutes or until golden brown.

To freeze: cool and refrigerate until chilled. Wrap individually in plastic wrap and place in labeled freezer bags. When ready to eat, thaw in fridge overnight and warm in a 350 degree oven for 10 minutes or until hot.



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Chicken Bacon Ranch Sliders

chicken bacon ranch sliders

During the summer we eat a ton of sandwiches. A lot of the time it’s basic things like ham and cheese or grilled cheese but I do like to change things up on occasion with a “fancy” sandwich like these chicken bacon ranch sliders

The rolls I used were Cuban rolls but you can use any small roll or hamburger bun you desire.



Chicken Bacon Ranch Sliders

Recipe by Micha @ Cookin’ Mimi

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 8 slices bacon
  • 8 small rolls or hamburger buns
  • 1/2 cup ranch dressing
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 Tablespoon oil
  • Additional toppings such as: lettuce and tomato

Cooking Directions

  1. Mix together the salt, garlic powder, onion powder, and black pepper.
  2. Cook the bacon until crisp, drain on paper towels and set aside,
  3. Season the chicken with the seasoning mix and cook in oil until cooked through. Slice or shred the chicken.
  4. Spread the cut side of the rolls with ranch dressing and layer on the chicken, bacon, and additional toppings if desired. Serves 4


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Recipe Sharing Monday
All My Bloggy Friends
Good Tastes Tuesday
Share Your Stuff Tuesday
Time to Sparkle Tuesdays
Totally Tasty Tuesday
Show and Share Wednesday  
Cast Part Wednesday
Weekend Potluck
Strut Your Stuff Saturday

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