Chicken, Swiss, and Mushroom Sandwiches

Melty, bubbly Swiss cheese meets tender, sauteed mushrooms and onions in these fast and easy chicken sandwiches.  Oops.  For a minute there I thought I was writing a cookbook.  Let's try that again.  These sandwiches are great, and you should make them.

(Photos courtesy of my awesome brother.)

Oh, and they really are bubbly and melty and tender and full of chicken-y goodness.

Chicken, Swiss, and Mushroom Sandwiches (from this recipe)
Time:  30 minutes
Serves:  4

12 ounces boneless skinless chicken breasts, cut into 1/2-inch strips
1 envelope Italian or Caesar salad dressing mix
4 large sandwich rolls or buns (submarine, onion, Kaiser, etc.), split
1-2 T. butter
1 cup sliced mushrooms
1/2 cup sliced red onion
2 T. olive oil
4 slices Swiss cheese

In a large bowl, sprinkle chicken with salad dressing mix.  Set aside.

Melt butter in a large skillet, then toast cut sides of rolls in butter until golden brown; set aside.  In the same skillet, sauté mushrooms and onions in oil for 3 minutes.  Add chicken; sauté for 6 minutes or until chicken is no longer pink.

Spoon mixture onto roll bottoms; top with cheese.  Broil for 4 minutes or until cheese is melted.  Replace tops.

Cranberry Chicken Salad

This chicken salad is a) one of my favorite summer meals and b) basically awesome.  It doesn't hurt that it is required by law to be served on flaky, buttery croissants, the best bread known to chicken salad-dom.  And since croissants come in all sizes, these sandwiches are great for any occasion.  Pile up mini croissants for a fancy shower or tea.  Pack a basket of standard-size sandwiches for a picnic lunch.  Stuff one of those giant croissants to split with your sweetie--or to devour yourself.  (I may have just done exactly that, which is what happens when I'm left to forage for dinner by myself.)

The star of these sandwiches (besides the croissant, of course) is the dried cranberry.  These little guys burst with flavor and color and almost make you think that you're eating health food.  This time I found my dried cranberries at Aldi in a 6 oz. bag for $1.39.  I was so excited about the great deal that I didn't read the package very closely.  It wasn't until I was two bites into my sandwich that I realized my cranberries were cherry flavored.  Um, no.  Aldi does carry regular dried cranberries; you just have to hunt around for them.  I also think most grocery stores carry a generic version of Craisins; either way, you don't have to shell out half your paycheck to make these mouth-watering sandwiches.

Cranberry Chicken Salad (based on this recipe)
Serves:  4
Time:  15-20 minutes

1/4 cup diced celery
1/4 cup dried cranberries (preferably unsweetened)
1/4 cup sliced almonds
2/3 to 3/4 cup mayonnaise (start with the smaller amount and add more if necessary; I use olive oil or low-fat mayo)
2 T. chopped red onion (optional)
1/4 tsp. pepper
dash salt
2 cups cooked chicken breast, cubed
4 croissants, split
4 lettuce leaves (optional)

In a large bowl, combine first seven ingredients.  Add chicken.  Spoon onto croissants; add lettuce, if desired.

Venison-Bacon Burgers

You know you want one.  The weather's perfect, the grill is calling, and you've got one last little bit of venison in the freezer.  And did I mention the bacon?  Why waste perfectly good bacon by covering it in chocolate or deep-frying it to death, when you can turn it into a deliciously juicy burger?

Venison-Bacon Burgers (from this recipe)
Time:  1 hour or less
Serves 6

6 slices bacon
2 minced shallots (I used green onions)
2 lbs. ground venison
1 tsp. minced garlic (about 1 clove)
1 T. Worcestershire sauce
1 T. chopped fresh parsley
1 egg, lightly beaten
salt and pepper, to taste
olive oil as needed

Cook bacon in a skillet over medium heat until brown and crispy.  Crumble bacon (chop or use food processor) and place in large mixing bowl to cool.  Add bacon grease from pan, leaving 1-2 tsp. to cook aromatics.

Saute garlic and shallots in reserved bacon grease over medium heat until softened (add a little olive oil if you don't have enough grease).  Add to bacon.  Once cooled, add venison, Worcestershire, parsley, egg, and salt and pepper.  Work mixture together with hands until evenly combined.  Add a little olive oil if it seems too dry (venison is very lean, so you need to add a little fat in the form of bacon grease or olive oil to keep it moist).

Cover and refrigerate the whole mixture for about 20 minutes.  Meanwhile, preheat grill to medium-high heat.  Shape chilled meat into 6 patties and grill until desired doneness (in other words, I have no idea how long my husband grilled them--but he did an excellent job).

Spicy Shredded Chicken Sandwiches

My crock pot is the most forlorn member of my kitchen appliances.  I almost never get it out.  To be sure, the idea of throwing a bunch of ingredients together in the morning and coming home to a deliciously aromatic dinner in the evening is an appealing one.  There's one problem, though:  every crock pot recipe that I make tastes the same--like crock pot.  And I'd rather spend an extra half hour cooking a delicious stovetop dinner than eating something that tastes like it came out of, well, a crock pot.

I do have one recipe, though, that works every time and tastes delicious.  Unfortunately, you'll have to go to the real store to buy some uncooked chicken for this one.  I won't pay more than $2 a pound for boneless chicken; sometimes you can find fresh chicken on sale, but if all else fails, you can get frozen chicken at Aldi.  They have three-pound bags of boneless skinless breasts or thighs for $5.99.  I really can't think of a way to make Brakebush work in a crock pot.  If you've figured it out, let me know.

Anyway, these spicy sandwiches are brought to you by the same friend who introduced me to Rustic Herb Bread, so you know they've got to be good.  The ingredient list is short, and you really just dump everything into the slow cooker--there's no pre-cooking or chopping or anything that will force you to get up a half hour early to get it ready.

P.S.  If you have a good co-op worthy crock pot recipe that you'd like to share, I'd love to try it out.  Just use the "Share!" button under "Submit a Recipe" on the right-hand side of the page.

Spicy Shredded Chicken Sandwiches
Time:  4-6 hours
Serves about 6

4 uncooked boneless skinless chicken breasts or thighs, thawed if necessary
1/4 cup Frank's Red Hot sauce (or the generic equivalent)
2 T. vinegar
2 T. butter
Hamburger buns
Mayonnaise, blue cheese dressing, and/or additional Frank's Red Hot, for serving

Combine first four ingredients in crock pot; slow cook on low for 4-6 hours.  Shred chicken into the juice with a fork.  Serve on buns with mayo, blue cheese dressing, and/or Frank's Red Hot.