Biltmore Sandwich Recipes
BILTMORE SANDWICH
Houston's in Coral Gables, FL (now gone) had a Biltmore Chicken Sandwich. It was a grilled, spicy-marinated, chicken breast with melted monterey jack cheese. Served on a toasted bun with arugula, red onion, tomato and honey mustard dressing. Here's how to make my version.
Provided by docholliday
Categories Lunch/Snacks
Time 40m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
- Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
- Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
- Toast the buns while the breasts grill. Grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
- Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
- Serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
- Accompany the sandwich with shoestring potatoes or matchstick french fries.
Nutrition Facts : Calories 141.8, Fat 8.6, SaturatedFat 5.4, Cholesterol 24.9, Sodium 372.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.6, Protein 7.5
BILTMORE ESTATE GREEN TOMATO JAM
Steps:
- Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.
COLESLAW BY BILTMORE
We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: "Biltmore, Our Table To Yours, Chef's Selection Cookbook". Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
- Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
- In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
- For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 621.9, Fat 39.6, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1252.4, Carbohydrate 67.5, Fiber 2.3, Sugar 43.7, Protein 2.3
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