Dan Sandwich Recipes

DAN'S FAVORITE CHICKEN SANDWICH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Brush both sides of each chicken breast with barbeque sauce and place in the baking dish. Top each breast with 2 slices bacon.
• Bake chicken 25 minutes in the preheated oven, until juices run clear. Drain bacon strips on paper towels, and slice breasts in half lengthwise.
• Heat the oven broiler. Spread both halves of each hoagie roll with Ranch dressing. Place 2 breast halves on one half of each roll. Place 2 strips of bacon on each remaining roll half. Top each half with 1 slice Swiss cheese.
• Arrange sandwich halves on the baking sheet, and broil 2 to 5 minutes, until the cheese is melted and bubbly. Layer chicken halves of sandwiches with avocado slices, and top with bacon halves to serve.

DAN'S W.P.B. SANDWICH

Steps:

• Stir the sugar and cinnamon together in a small bowl; set aside.
• Spread 1 tablespoon peanut butter onto each slice of bread. Sprinkle the peanut butter with the sugar mixture. Sandwich the watermelon slice between the bread.

DAN DAN MIAN

Steps:

• For the sauce: Combine all sauce ingredients in a small bowl and reserve.
• Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
• Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
• Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.

GREEK FETA GRILLED CHEESE SANDWICH

Steps:

• Heat the pan on medium.
• Add a slab of butter to the pan and let it melt completely.
• Assemble half of the cheese on one slice of bread. Layer on the tomato slices, onions, and olives, (plus the oregano if you want it) and top with the other half of your cheese. Feta usually comes in a somewhat thin block, so cutting it into thin strips works well for a sandwich like this.
• Once the butter is completely melted, coats the whole pan, and starts bubbling a little, put the sandwich into the pan. Cook for 4-5 minutes on one side, checking to make sure it isn't burning.
• Once the first side is golden brown, flip and cook the other side. Add a sliver of butter to the pan if needed.
• When both sides are a crispy golden brown and the cheese is melty, your Greek feta grilled cheese sandwich is done and ready to eat.

ORANGE VINAIGRETTE GRILLED CHICKEN SANDWICH

Steps:

• Mix all your ingredients for the vinaigrette. Season your chicken breasts heavily with Dan-O's Original, then place them in a bag. Pour the vinaigrette into the bag and seal shut. Keep a small amount of vinaigrette for drizzling on the sandwich later. Place in the refrigerator for 5-6 hours.
• Place the chicken out for about 30 minutes to warm up to room temperature while still in the bag. Pre-slice your veggies.
• Preheat your grill to high and oil your grates. Take chicken out of the bag and shake off any excess marinade. Place on the grill and cook until done and then remove from grill. Grill bacon or cook indoors via your preferred method.
• While your chicken rests, toast your buns by spreading insides with butter and cooking in a medium-high pan for around 20-30 seconds.
• Build your sandwich with mayo (sprinkled with Dan-O's), onion, chicken breast, bacon, tomato, spicy pickles, and a spoonful of vinaigrette.

CITRUS SANDWICH COOKIES

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the citrus cookies: Combine the sugar and lemon and orange zests in a stand mixer fitted with the paddle attachment. Mix on low speed until the zests are rubbed into the sugar and the mixture is fragrant, light yellow and looks like wet sand. Add the butter, oil, baking powder, salt and vanilla and mix on low to combine. Raise the speed to medium and cream until lightened and smooth, 1 to 2 minutes.
• Scrape down the sides of the bowl and mix on medium speed for a few seconds. Add the flour all at once and blend on low speed until no streaks of flour remains. The mixture will look dry but will come together. Use your spatula to give the dough a few turns in the bowl to incorporate any remaining flour.
• Take about half of the dough and place it between 2 sheets of parchment paper lightly dusted with flour. Roll the dough out until it is just under 1/4-inch thick. Use a 1 1/2-inch round cutter to cut out as many circles as possible, placing 6 rows of 4 cookies per row on a prepared sheet pan (24 per sheet). Bake the first sheet on the middle rack of the oven until evenly golden on the edges and top, 12 to 14 minutes.
• While the first tray bakes, reroll any scraps and roll out the second half of the dough to fill the second prepared pan with 24 cookies. Bake the second sheet of cookies after you take the first sheet out. Allow the cookies to cool on the trays 1 hour before filling; they will crisp as they cool.
• For the orange cream filling: Combine the white chocolate chips and 1 tablespoon of the butter in a small microwave-safe bowl. Microwave in 15-second intervals, stirring well after each interval, until melted, about 45 seconds. (It's okay if the mixture separates; it will come together after it's melted and stirred.)
• Combine the remaining 3 tablespoons butter and the orange zest in a separate medium bowl and use a rubber spatula to mix and spread the butter until it is smooth and creamy. Add the confectioners' sugar and mix until smooth. Add the melted white chocolate and mix until smooth.
• Place the filling in a disposable pastry bag or sandwich bag and snip off a 1/4-inch opening. Pipe about 1 teaspoon of the filling onto the bottoms of 24 cookies. Top with the remaining cookies to make sandwiches. Serve immediately or allow to rest for a few hours so that the filling can set up. Store at room temperature in an airtight container for up to a week.

CUBAN SANDWICH EMPANADAS

Steps:

• Mix the flour and butter in a bowl.
• With your fingers, work the butter into the flour. Then beat the egg into the water and pour the water/egg mixture into the flour and mix with a fork.
• Once it comes together, begin kneading with your hands. Knead for about 5 minutes, until the dough is smooth.
• Refrigerate for at least 15 minutes while you prep the rest of the ingredients.
• Preheat the oven to 300˚F (150˚C, or gas mark 2).
• Chop the pork into 1-inch (2.5-cm) cubes.
• Toss in the vinegar, mustard and Worcestershire sauce.
• Place in an oven-safe frying pan and cover with foil.
• Bake for 2½ hours, stirring once halfway through the cooking time.
• Remove from the oven and shred the pork with the cooking liquid.
• Roll out your empanada dough into 8 thin rounds.
• Place one-eighth of the pork filling, 2 pickle slices, 2 cheese slices and 1 ham slice on each round.
• Fold the round over and seal by lightly wetting the edge with your finger.
• Fold little bits of dough over itself to form that famous empanada look (see picture on page 16).
• You can bake or fry these empanadas. To fry, heat vegetable oil in a Dutch oven to 350F (180C). Gently drop in your empanada and let it cook until browned, about 2 inutes. If you want to bake it, set the oven for 400F (200C, or gas mark 6), and lightly flour a baking sheet. Mix the egg with the water (1 egg and 1/4 cup water) and beat until smooth.. Place your empanadas on the sheet and brush nice and evenly with the eg wash. Bake until golden brown, about 30 minutes.

DAN'S FAVORITE SUPERSIZED SOUTHWESTERN CHICKEN SANDWICH

Steps:

• Preheat oven to 350°F.
• Split loaf in half lengthwise.
• Blend mayo and chipotle in a food processor until smooth. Spread on both halves of ciabatta.
• Layer sliced chicken, avocado, tomatoes and jack cheese on bottom half of ciabatta.
• Cover with top half of loaf and wrap in foil.
• Bake for 10-15 minutes or until cheese is melted.
• Slice into four pieces.