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.

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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 minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 sandwiches

Calories 897kcal

Author Laurel Perry

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
  
• Lay out 8 pieces of bread. Spread 1 tablespoon mayo on one side of each slice.
  ¾ cup mayonnaise
  
• 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
  
• 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
  
• Spread 1 tablespoon mayo on one side of the remaining bread. Place them mayo side down on top of the turkey.
  
• 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

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

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

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).

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.

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

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.

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Slow Cooker Italian Beef Sandwiches (Leftover Roast Recipe Idea)

The post Club Sandwich appeared first on The Cookie Rookie®.

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!

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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 minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 674kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1½ 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
  
• 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
  
• 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.
  
• 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
  
• 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
  
• 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
  

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

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.

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.

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.

Toast the Buns: 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.

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.

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.

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.

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The post Chicken Bacon Ranch Sandwich appeared first on The Cookie Rookie®.

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.

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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 minutes

Cook Time 15 minutes minutes

Marinade Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 sandwiches

Calories 921kcal

Author Sabine Venier

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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The post Hot Honey Chicken Sandwich appeared first on The Cookie Rookie®.

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.

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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 minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 wraps

Calories 619kcal

Author Laurel Perry

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
  
• 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.
  
• 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
  
• Roll like a burrito, slice in half, and serve.
  

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).

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.

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.

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.

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.

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)!

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The post Buffalo Chicken Wrap appeared first on The Cookie Rookie®.

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.

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.

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.

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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 minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 6

Calories 445kcal

Author Becky Hardin

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
  
• 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
  
• Brush the rolls with honey Dijon.
  
• Top the bottom layer of rolls with slices of ham and then slices of cheese.
  9 slices Ham, 9 slices Swiss Cheese
  
• 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
  
• 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!
  

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.

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).

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

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

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

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

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!

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The post Ham and Cheese Sliders appeared first on The Cookie Rookie®.

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.

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.

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.

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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 minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Calories 1007kcal

Author Sabine Venier

Ingredients

For the Spicy Mayo

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

For Assembly

• 1½ 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
  
• Spread ½ tablespoon of butter on the cut sides of the bagels and set aside.
  1½ tablespoons unsalted butter, 2 bagels
  
• 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
  
• 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
  
• In the same skillet, toast the bagels until golden brown, about 1 minute.
  
• 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
  
• 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.

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

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.

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.

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

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.

More Sandwich Recipes To Try

• Stovetop Burgers
• Cheeseburger Sliders
• Chicken Salad Sandwiches
• Turkey Sliders
• French Dip

The post Bagel Breakfast Sandwich (Bacon, Egg, and Cheese) appeared first on The Cookie Rookie®.

I’m an avocado fanatic! My avocado egg salad recipe and avocado egg rolls are prime examples of how I just love to add avocado anywhere I can. So why not double down on these delicious hamburgers by adding an avocado mash and sliced avocado?! Yum!

What’s in This Avocado Burger Recipe?

• Avocado Smash: Made from ripe avocados, mayonnaise, cilantro, lime juice, garlic, salt, and pepper, this guacamole-like mash adds creaminess and flavor to the burgers.
• Beef: I like 85%-lean ground beef for a balance of fat and flavor.
• Buns: I like to make my own homemade hamburger buns when I have time, but store-bought are great in a pinch.
• Lettuce: Any kind of lettuce works well.
• Cheese: Classic cheddar is my favorite, but just about any cheese works.
• Tomato: I like big beefsteak tomatoes for a slice that covers the whole burger.
• Onion: Thinly sliced red onion adds a bit of bite.
• Bacon: Cooked bacon strips add a salty and umami flavor.
• Avocado: I topped these burgers with more sliced ripe avocados for even more creaminess and flavor.

Tips for Success

• You can make the avocado smash in advance and store it in an airtight container in the refrigerator for up to 24 hours. Ensure you cover it with plastic wrap to minimize oxidation.
• To minimize browning, press plastic wrap directly onto the surface of the avocado smash, ensuring there’s minimal air exposure. This will help preserve its vibrant color.
• Add chopped jalapeños, or a dash of hot sauce or sriracha, to the avocado smash for a spicier kick to your burgers.
• To save time, use store-bought guacamole for the burger instead of the avocado smash.
• Use an instant-read thermometer to check the burgers for doneness.

How to Store and Reheat

Leftover burger patties can be stored in the refrigerator for up to 4 days. Place them in an airtight container to maintain freshness. To reheat, place the leftover burger patties in a preheated oven at 350°F for about 10 minutes, or until heated through.

Alternatively, you can use a microwave with a lower power setting. For an air fryer, preheat it to 375°F and air fry the burgers for 5 minutes until they are warmed to your liking, ensuring to flip them halfway through for even heating.

The avocado smash is best made and used fresh, because avocado browns quickly. But if you have some leftover, store it in an airtight container, and place a layer of plastic wrap tightly against the avocado. Then mix in some lemon juice to freshen it up.

Serving Suggestions

I love to serve these hearty bacon avocado burgers with sweet potato fries, coleslaw, or a kale Caesar salad. If you really love avocado, make these avocado fries!

Print

Avocado Burger Recipe

Fresh avocado smash, beef burger patties, and bacon make up this easy homemade burger recipe!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 burgers

Calories 937kcal

Author Sabine Venier

Equipment

• Indoor Grill Pan

Ingredients

For the Avocado Smash

• 2 ripe avocados
• 3 tablespoons mayonnaise
• ¼ cup chopped fresh cilantro
• 1 tablespoon fresh lime juice (from ½ lime)
• 1 teaspoon minced fresh garlic
• ¼ teaspoon kosher salt or sea salt
• ⅛ teaspoon freshly ground black pepper

For the Burger Patties

• 1 pound ground beef
• Kosher salt and freshly ground black pepper to taste

For the Burger Assembly

• 4 hamburger buns
• 4 leaves lettuce
• 4 slices cheese use your favorite kind
• 1 beefsteak tomato sliced
• 1 red onion thinly sliced
• 8 strips cooked bacon
• 2 ripe avocados sliced

Instructions

• In a bowl, mash the ripe avocados to your preferred texture. Add mayonnaise, cilantro, lime juice, garlic, salt, and pepper. Stir until well combined and set aside.
  2 ripe avocados, 3 tablespoons mayonnaise, ¼ cup chopped fresh cilantro, 1 tablespoon fresh lime juice, 1 teaspoon minced fresh garlic, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
  
• Divide the ground beef into 4 equal portions and shape them into ½-inch patties. Gently flatten them to maintain their texture and do not overwork the meat. Season with salt and black pepper.
  1 pound ground beef, Kosher salt and freshly ground black pepper
  
• Preheat the oven to 200°F.
• Preheat a grill pan over high heat and lightly oil it. Season one side of the burger patties with salt and pepper. Place the seasoned side down into the pan, ensuring a light press for optimal contact and caramelization. Cook for approximately 2 minutes until the edges turn grey. Season the top side with salt and pepper, then flip.
• Continue cooking for another 2 minutes until the internal temperature reaches 165°F. Transfer the patties to a heat-proof plate and place them in the oven, turning off the heat. Cheese can be added to the patties in the oven or later.
  
• In the same pan, lightly toast the burger buns.
  4 hamburger buns
  
• Spread a generous amount of the avocado smash on the bottom half of each toasted bun. Place a lettuce leaf on top of the smash, followed by a burger patty with cheese. Add a slice of tomato, a few slices of red onion, and cooked bacon strips. Top with additional avocado slices. Complete the burger with the top half of the toasted bun.
  4 leaves lettuce, 4 slices cheese, 1 beefsteak tomato, 1 red onion, 8 strips cooked bacon, 2 ripe avocados
  

Notes

• While you can cook your burgers however you like, it is recommended to cook them to an internal temperature of 160°F on an instant-read thermometer. 
• Burger Temperature Chart:
  • For rare burgers: 125-130°F
  • For medium-rare burgers: 130-140°F
  • For medium burgers: 140-150°F
  • For medium-well burgers: 150-160°F
  • For well-done burgers: 160-165°F

Storage: Store leftover burger patties in the fridge for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1burger | Calories: 937kcal | Carbohydrates: 46g | Protein: 40g | Fat: 69g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1716mg | Potassium: 1737mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1324IU | Vitamin C: 36mg | Calcium: 343mg | Iron: 6mg

How to Make an Avocado Burger Step by Step

Make the Avocado Smash: In a bowl, mash 2 ripe avocados to your preferred texture. Add 3 tablespoons of mayonnaise, ¼ cup of chopped fresh cilantro (feel free to skip this), 1 tablespoon of fresh lime juice, 1 teaspoon of minced fresh garlic, ¼ teaspoon of kosher salt, and ⅛ teaspoon of freshly ground black pepper. Stir until well combined and set aside.

Form the Burger Patties: Divide 1 pound of ground beef into 4 equal portions and shape them into ½-inch patties. Gently flatten them to maintain their texture and do not overwork the meat. Season with salt and black pepper. Preheat the oven to 200°F (we’ll use it to keep the burgers warm while cooking).

Cook the Patties: Preheat a grill pan over high heat and lightly oil it. Season one side of the burger patties with salt and pepper, then place it seasoned side down into the pan, ensuring a light press for optimal contact and caramelization. Cook for approximately 2 minutes until the edges turn grey. Season the top side with salt and pepper, then flip. Continue cooking for another 2 minutes until the internal temperature reaches 165°F. Transfer the patties to a heat-proof plate and place them in the oven, turning off the heat. Cheese can be added to the patties in the oven or later.

Toast the Buns: In the same pan, lightly toast 4 burger buns.

Assemble the Avocado Burgers: Spread a generous amount of the avocado smash on the bottom half of each toasted bun. Place a lettuce leaf on top of the smash, followed by a burger patty with cheese. Add a slice of tomato, a few slices of red onion, and 2 cooked bacon strips. Top with additional avocado slices. Complete the burger with the top half of the toasted bun.

More Burger Recipes to Try

See All Burgers

Dinners

Stovetop Burgers (How to Cook Burgers on the Stove)

Appetizers

Cheeseburger Sliders (Baked Sliders Recipe)

Dinners

Baked Hamburgers Recipe (How to Cook Burgers in the Oven)

Dinners

Air Fryer Hamburgers

Dinners

Wisconsin Butter Burger Recipe

The post Avocado Burger appeared first on The Cookie Rookie®.

Although similar to Salisbury steak, this hamburger steak recipe is a bit simpler. I still added minced onion and breadcrumbs for extra texture, but I kept the seasonings simple and the gravy super easy. This recipe is definitely more of a hybrid between Salisbury steak and traditional hamburgers!

How to Store and Reheat

Store leftover hamburger steaks in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pan set over medium-low heat. I like to add a splash of broth or milk to the gravy as it reheats to help loosen it back up.

Serving Suggestions

I served my hamburger steaks with classic mashed potatoes to sop up all that yummy gravy and some steamed peas. The gravy is also tasty with rice or buttered noodles and crispy roasted Brussels sprouts.

Print

Hamburger Steak Recipe

Pan-seared juicy hamburger steak simmered in a pot of rich and flavorful mushroom gravy is comfort food at its finest!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 267kcal

Author Krista Teigen

Ingredients

For the Steaks

• 1 pound ground beef
• ½ large onion finely chopped
• ½ cup breadcrumbs
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil

For the Gravy

• ½ large onion sliced
• ½ teaspoon kosher salt
• 2 cloves garlic minced
• 8 ounces cremini mushrooms sliced
• 2-3 sprigs fresh thyme
• 2 tablespoons all-purpose flour
• 1½ tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• ¼ cup red wine such as Cabernet Sauvignon
• 1½ cups low-sodium beef broth

Instructions

• Add the ground beef, onion, breadcrumbs, salt, garlic powder, onion powder, black pepper, and Worcestershire sauce to a large bowl. Use your hands to combine the mixture well and form into 6 patties.
  1 pound ground beef, ½ large onion, ½ cup breadcrumbs, ¾ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, 1 teaspoon Worcestershire sauce
  
• Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Once heated, place the patties in the pan and brown for 3-4 minutes on both sides until cooked through. Place the patties on a plate.
  1 tablespoon olive oil
  
• Add in the onions and salt and cook until softened. Then, add in the garlic, mushrooms, and thyme. Cook for a minute.
  ½ large onion, ½ teaspoon kosher salt, 2 cloves garlic, 8 ounces cremini mushrooms, 2-3 sprigs fresh thyme
• Stir in the flour, tomato paste, and Worcestershire sauce until paste-y.
  2 tablespoons all-purpose flour, 1½ tablespoons tomato paste, 2 teaspoons Worcestershire sauce
• Then, stir in the red wine and beef broth, and turn the heat to high. Once the mixture begins to bubble, turn down to a simmer and continue to stir as the mixture thickens.
  1½ cups low-sodium beef broth, ¼ cup red wine
• Add the patties back to the pan, nestling them in the gravy. Continue cooking for another 5 minutes.
  

Video

Notes

Storage: Store hamburger steaks in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1patty | Calories: 267kcal | Carbohydrates: 15g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 785mg | Potassium: 646mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg

How to Make Hamburger Steak Step by Step

Form the Patties: Add 1 pound of ground beef, ½ of a large finely chopped onion, ½ cup of breadcrumbs, ¾ teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¼ teaspoon of ground black pepper, and 1 teaspoon of Worcestershire sauce to a large bowl. Use your hands to combine the mixture well and form into 6 patties.

Cook the Patties: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Once heated, place the patties in the pan and brown for 3-4 minutes on both sides until cooked through. Place the patties on a plate.

Make the Gravy: Add in ½ of a large sliced onion and ½ teaspoon of kosher salt salt and cook until softened. Then, add in 2 minced cloves of garlic, 8 ounces of sliced cremini mushrooms, and 2-3 sprigs of fresh thyme. Cook for a minute. Stir in 2 tablespoons of all-purpose flour, 1½ tablespoons of tomato paste, and 2 teaspoons of Worcestershire sauce until paste-y. Then, stir in ¼ cup of red wine and 1½ cups of beef broth, and turn the heat to high. Once the mixture begins to bubble, turn down to a simmer and continue to stir as the mixture thickens. Add the patties back to the pan, nestling them in the gravy. Continue cooking for another 5 minutes.

More Steak Recipes to Try

All Beef Recipes

Dinners

Steak and Potatoes

Dinners

How to Cook Steak in the Oven

Dinners

Surf and Turf (Steak and Lobster)

Beef

How to Cook Ribeye Steak (Pan-Seared Ribeye)

The post Hamburger Steaks appeared first on The Cookie Rookie®.

Talk about a carb load! These California-style burritos are super-sized and super-stuffed with steak, fries, cheese, and plenty of sour cream– all things I love. They’re a true fusion food, taking flavor cues from both Mexico and San Diego, where they originated. They are similar to carne asada fries, except everything is all wrapped up in a flour tortilla for mess-free eating. Yum!

Tips for Success

• Marinate skirt or flank steak for at least 1 hour, grill on high heat, slice against the grain for tenderness, and let it rest before cutting to retain juices.
  It’s important to adjust the cooking time based on the thickness of the steak. Use our meat temperature chart to determine how to properly cook the steaks to your liking.
• Use thin-cut fries, double fry, or air fry for extra crispiness, and season immediately.
• Warm a large (12”+) flour tortilla, layer ingredients strategically, wrap tightly, and toast seam-side down.

Print

California Burrito Recipe

These Cali-style burritos are sure to fill you up! Lime-marinated strips of steak, crispy French fries, cheese, Pico de Gallo, and guacamole are stuffed into tortillas, rolled up, then lightly grilled to seal it all in. Don't forget the hot sauce!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 burritos

Calories 1025kcal

Author Sabine Venier

Ingredients

• ¼ cup fresh lime juice (from 2 limes)
• 3 cloves garlic chopped
• 1 teaspoon kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 1 pound steaks your favorite
• 2 tablespoons vegetable oil
• 4 large flour tortillas
• 2 cups cooked French fries (click for recipe!)
• 1 cup freshly shredded cheddar cheese
• 1 cup pico de gallo
• 1 cup guacamole
• ¼ cup sour cream or Mexican crema
• Chopped fresh cilantro optional, for garnish
• Hot sauce optional, for serving

Instructions

• Combine lime juice, garlic, salt, cumin, and black pepper in a Ziplock plastic bag to create the marinade. Place the steaks in the bag and ensure they are well-coated. Close the bag and refrigerate for 1 hour.
  ¼ cup fresh lime juice, 3 cloves garlic, 1 teaspoon kosher salt, ¼ teaspoon ground cumin, ¼ teaspoon freshly ground black pepper, 1 pound steaks
  
• Heat oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain.
  2 tablespoons vegetable oil
  
• While the steak is resting, warm the flour tortillas in a dry skillet.
  4 large flour tortillas
• Assemble the burritos: Lay out the warmed tortillas and distribute the steak slices, cooked fries, shredded cheese, pico de gallo, and guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema.
  2 cups cooked French fries, 1 cup freshly shredded cheddar cheese, 1 cup pico de gallo, 1 cup guacamole, ¼ cup sour cream
  
• For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the fillings before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito.
  Chopped fresh cilantro, Hot sauce
  
• If desired, for a crispier texture, briefly grill the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside.
  
• Serve the burritos hot with additional hot sauce on the side if desired.

Video

Notes

• I love a classic California burrito made with steak, but sometimes I like to change things up. I recommend trying grilled shrimp, seared chicken, sautéed veggies (bell peppers, onions, and mushrooms are great!), or scrambled eggs and bacon for another filling option.
• Nutritional information does not include optional ingredients.

Storage: Store California burritos tightly wrapped in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1burrito | Calories: 1025kcal | Carbohydrates: 76g | Protein: 38g | Fat: 66g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.04g | Cholesterol: 106mg | Sodium: 2159mg | Potassium: 1245mg | Fiber: 11g | Sugar: 8g | Vitamin A: 757IU | Vitamin C: 22mg | Calcium: 317mg | Iron: 6mg

How to Make a California Burrito Step by Step

Marinate the Steak: Combine ¼ cup of fresh lime juice, 3 minced cloves of garlic, 1 teaspoon of kosher salt, ¼ teaspoon of ground cumin, and ¼ teaspoon of freshly ground black pepper in a Ziplock plastic bag to create the marinade. Place 1 pound of steak in the bag and ensure they are well-coated. Close the bag and marinate in the refrigerator for 1 hour.

Cook the Steak: Heat 2 tablespoons of vegetable oil in a skillet over high heat until it begins to lightly smoke. While the oil heats, remove the steak from the marinade and pat it dry. Cook the steaks to your desired level of doneness, approximately 2 minutes per side for medium-rare (135°F internal temperature). Remove the steaks from the heat when they are about 10°F below your desired final temperature, as the residual heat will cause them to continue cooking while resting. Allow it to rest for 3-5 minutes, then slice it thinly against the grain.

Assemble the Burritos: While the steak is resting, warm 4 large flour tortillas in a dry skillet. Lay out the warmed tortillas and distribute the steak slices, 2 cups of cooked fries, 1 cup of shredded cheddar cheese, 1 cup of pico de gallo, and 1 cup of guacamole evenly among them. If desired, add a dollop of sour cream or Mexican crema.

Roll the Burritos: For extra flavor, sprinkle some chopped cilantro and drizzle hot sauce over the filling before rolling, if using. Fold in the edges of the tortilla over the fillings and roll up tightly to close the burrito.

Grill the Burritos: For a crispier texture, we recommend briefly grilling the rolled burritos seam-side down in a hot skillet until they are golden brown on the outside. Serve the burritos hot with additional hot sauce on the side!

How to Store and Reheat

Wrap leftover Cali burritos individually in aluminum foil, and store in the refrigerator for up to 4 days. Reheat in a 225°F oven (still wrapped in foil) for about 30 minutes.

Freeze California burritos tightly wrapped in aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

What better way to serve a California burrito than with some extra French fries on the side?! You could also go for the classic rice and beans combo– I love Mexican rice and refried beans.

More burrito recipes to try

Dinners

Barbacoa Burrito Bowls

Dinners

Beef Burritos

Dinners

Crockpot Chicken Burritos

Dinners

Chicken Burrito Bowl with Copycat Chipotle Chicken

The post California Burritos appeared first on The Cookie Rookie®.

This chicken club is loaded with Juicy chicken, crunchy bacon, and creamy mayo. The toasted bread is the icing on the cake for a sandwich that’s full of texture and flavor!

What’s in This Chicken Club Sandwich Recipe?

• Chicken: I like to cook up fresh boneless, skinless chicken breasts, but pre-cooked chicken or leftover rotisserie chicken are perfect for a quick assembly. Just heat it up if you prefer a warm sandwich.
• Bacon: Adds umami flavor and a bit of crunch.
• Bread: Classic white sandwich bread is traditional, but you can use whole grain, sourdough, or any bread that holds up well when toasted.
• Mayonnaise: Makes this sandwich creamy and moist.
• Lettuce: Adds a pop of color and freshness.
• Tomatoes: Add juiciness and fresh umami flavor.
• Cheese: I love cheddar, but American, Provolone, Swiss, or mozzarella would also work well.

Tips for Success

• I have noticed that this is a sandwich that can go from crunchy to soggy really quickly. To help preserve its crunchy texture for longer, make sure the lettuce is dry, and the tomatoes are not overly juicy. Also, spread the mayonnaise on the toast right before assembly.
• Toasting the bread adds texture and prevents it from getting too soft from the sandwich fillings, but it’s not a must if you prefer softer bread.
• A traditional club sandwich usually has a third slice of bread in the middle. I skipped it because it made this sandwich too unwieldy for my kids to eat, but feel free to add it back in if you like. 

How to Store

A chicken club sandwich is best eaten fresh, but if you need to prepare it in advance, you can wrap it tightly in parchment paper or foil and refrigerate it for up to 24 hours.

Serving Suggestions

This chicken club sandwich is filling but leaves just enough room for a side. It pairs nicely with fries or potato salad and coleslaw or fresh fruit.

Print

Chicken Club Sandwich Recipe

This chicken club sandwich is crazy simple to make. With minimal prep, it only takes 5 minutes to throw together– perfect for busy mom life!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 sandwiches

Calories 698kcal

Author Sabine Venier

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 slices bacon
• 8 slices bread toasted
• ¼ cup mayonnaise
• 4 lettuce leaves
• 2 tomatoes sliced
• 4 slices cheddar cheese
• 1 avocado thinly sliced (optional)

Instructions

• Pat the chicken breasts dry and pound them to an even thickness. Season with salt and pepper and set aside.
  4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• 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
  
• In the same skillet, cook the chicken until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Remove from the skillet and set aside to rest.
  
• To assemble each sandwich, spread the mayonnaise on a slice of toasted bread. Layer with lettuce leaves and slices of tomato.
  8 slices bread, ¼ cup mayonnaise, 4 lettuce leaves, 2 tomatoes
  
• Slice the chicken and then place on top of the tomato. Top with a slice of cheddar cheese and two slices of bacon. If using avocado, place slices on top of the bacon.
  4 slices cheddar cheese, 1 avocado
  
• Spread more mayonnaise on another slice of toasted bread and place it on top of the bacon (or avocado). Cut the sandwich in half or quarters and secure with toothpicks if desired.
• Repeat with the remaining ingredients to make four sandwiches. Serve immediately and enjoy.

Notes

• I like to add slices of creamy avocado to my chicken club. You could also consider cucumber or pickles for extra crunch, or swap the chicken breast for a fried or grilled chicken thigh for more flavor.

Nutrition

Serving: 1sandwich | Calories: 698kcal | Carbohydrates: 36g | Protein: 64g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 1499mg | Potassium: 1545mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2707IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 4mg

How to Make Chicken Club Sandwiches Step by Step

Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. Season with 1 teaspoon of salt and ½ teaspoon of pepper and set aside.

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.

Cook the Chicken: In the same skillet, cook the chicken until golden brown and the internal temperature reaches 165°F, about 6-7 minutes per side. Remove from the skillet and set aside to rest.

Spread the Mayo: To assemble each sandwich, spread 1 tablespoon of mayonnaise on a slice of toasted bread. Layer with 1 lettuce leaf and 2 slices of tomato.

Assemble the Sandwiches: Slice the chicken and then place it on top of the tomato. Top with a slice of cheddar cheese and 2 slices of bacon. If using avocado, place slices on top of the bacon. Spread 1 tablespoon of mayonnaise on another slice of toasted bread and place it on top of the bacon (or avocado). Repeat with the remaining ingredients to make four sandwiches. Serve immediately and enjoy.

More Chicken Sandwich Recipes To Try

• Chicken Salad Sandwich
• Crispy Chicken Sandwich
• Chicken Cordon Bleu Sandwich

The post Chicken Club Sandwich appeared first on The Cookie Rookie®.