Sandwich Night The Sliced Chicken And Mushroom Rachael Recipes

OPEN-FACE SLICED PORK-N-MUSHROOM SANDWICH WITH GRAVY

Open-Face Sliced Pork-N-Mushroom Sandwich With Gravy image

This was a yummy meal that I threw together when there wasn't enough cube steak (that's what I made Mark that night) for the both of us for dinner. I have to say, what I made was very tasty. You can use any bread you want. I had mine on a buttered, warmed potato roll. I will post this for one serving, and you can adjust accordingly. (The gravy is simple, and the "how to" is in the directions.)

Provided by VickyJ

Categories Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 boneless pork chop
4 -5 large fresh mushrooms, sliced
2 tablespoons olive oil
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
salt and pepper
2 slices of warmed bread or 2 slices rolls, buttered

Steps:

-Preheat oven to 350.
Salt and pepper both sides of chop. Brown pork in skillet with a little olive oil, just until brown on each side -- Don't discard the drippings in the skillet.
Drizzle 1 tbsp of oil in the middle of a large piece of heavy-duty aluminum foil.
Place pork chop on top of oil. Add the Italian seasoning and garlic powder.
Pile the sliced mushrooms atop the pork. Drizzle a bit of olive oil on the mushrooms, then season with salt and pepper.
Securely, fold sides of foil in over pork/mushrooms, and bring top pieces together, rolling down but not directly on top of mushrooms.
Poke a few holes to allow steam to escape.
Bake for 30 minutes.
A few minutes before packet comes out of oven, make your gravy--add 2 tsp of flour and a pat of butter to the drippings, stirring constantly. Add the mushrooms to the gravy and toss.
Slice the pork, into strips. Top the buttered bread with pork slices, mushrooms/gravy.
Serve with coleslaw, tossed salad, mixed vegetables or your side dish of choice.

BUFFALO CHICKEN SANDWICHES (RACHAEL RAY STYLE)

Buffalo Chicken Sandwiches (Rachael Ray Style) image

Grilled chicken breast sandwiches with spicy buffalo sauce and cool bleu cheese sauce. My hubby's favorite sandwich

Provided by abilderback1978

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts
1/3 teaspoon cumin
1/3 teaspoon chili powder
1/3 teaspoon paprika
salt
pepper
1 teaspoon olive oil
4 ounces blue cheese, crumbles
8 ounces reduced-fat cream cheese
2 scallions, thinly sliced
1/2 cup cayenne pepper sauce
1 tablespoon butter
4 sandwich buns

Steps:

preheat indoor grill to it's recommended setting for chicken breasts.
Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).
While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside.
In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.
Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.
To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.

Nutrition Facts : Calories 511.4, Fat 26, SaturatedFat 13.6, Cholesterol 135.1, Sodium 1781.5, Carbohydrate 27.9, Fiber 1.4, Sugar 6.7, Protein 40.1

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