Lemon Pepper Chicken Burger

Servings: 4

Ingredients:

• Whole grain bread rolls - 4 servings
• Romaine lettuce - 4 servings
• Red onion - sliced
• Tomato - sliced
  

• Sauce:
• Mayo - 3 tbsp
• Sweet sour sauce - 2 tbsp
• Sweet pickle relish - 1 tbsp
• Hot sauce - 1 tsp
• Ranch dressing - 1 tbsp
• Black pepper - 1/2 tsp
• 
  
• Chicken Patty:
• Chicken mince - 500gm (1 lb)
• Cilantro - 1/2 cup, chopped
  
• Spring onions - 1/2 cup, chopped
  
• Lemon pepper - 2 tbsp
• Salt - to taste
• Cumin powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Black pepper - to taste

Methods:

• 1. Mix in all the ingredients for the chicken patties with your hands thoroughly. Form into patties ( recipe yields 4) and place it on a plate. Cover it with a plastic wrap and let it marinade for 2 hours in the fridge.
• 2. Heat 2 tbsp of oil in a non-stick frying pan. Crank the heat to med-high. Cook the patties one at a time, for 2-3 min on each side. Remove and set aside.
• 3. Meanwhile, whisk in all the ingredients for the sauce. Set aside for the flavours to develop.
  
• 4. Once the patties are cooked, toast the buns on both sides.
  
• 5. On the heal (bottom half) of the bun place a dollop of the sauce, top it with a leaf of romaine lettuce, couple of slices of onions and tomatoes finishing with a chicken patty. If you like add a bit more sauce to the inner part of the crown ( top half) of the bun before placing it on top of the patty.
• 6. Serve. Bon Appétit!

Tandoori Steak Sandwich

Servings: 4

Ingredients:

• Onion bread roll - 4
• Olive oil spray
• Romain Lettuce - 4 leafs, or to preferred amount
  
• Tomato - 2, thinly sliced
  
• Red Onions - 1/2 sml, thinly sliced
• 
  
• Marinade:
• Beef round steak - 750 gm(1.5 lb), cut to make 4 individual steaks
  
• Plain yogurt - 1 cup
• Freshly squeezed lime juice - 1 tbsp
• Garlic paste - 1.5 tsp
• Ginger paste - 2/3 tsp
  
• Shan Tandoori spice mix - 2 tbsp
• Cumin powder - 1/2 tsp
• Chili powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• 
  
• Sauce:
• Plain yogurt - 1/2 cup
• Lime juice - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Cilantro - 1/3 cup, chopped
• Green chili - 1 tsp, chopped
  
• Black pepper - 1/2 tsp

Methods:

• 1. In a bowl, mix in all the ingredients for the marinade, and marinate the beef steaks for 24 hours, refrigerated.
• 2. In a bowl, mix in the ingredients for the sauce, and set aside for the flavours to develop.
• 3. On an iron skillet heat 2 tbsp of oil till smoking hot. Add one beef steak and let it sear for 4-5 min. Do NOT poke it with a spatula. Let it cook undisturbed. Then flip and sear the other side in the same way. Remove from heat, cover with a piece of aluminum foil and let it rest. Wipe off the residue from the pan with a paper towel. Do this for the rest of the steaks.
• 4. Meanwhile toast buns on both sides. Place a leaf of the Romaine lettuce on the heel of the bun, followed by 2 slices of tomato and some red onions.
  
• 5. Slice one of the beef steaks across the grain and lay the whole thing gently on top of the onions, on the bun. Top it with a tbsp of the yogurt sauce, ending with the crown of the bun. Serve. Bon Appétit!

Bohri Fried Chicken Sandwich

Servings: 4

Ingredients:

• Chicken Breast fillet - 4, skinless, boneless, pounded flat with a meat tenderizer
• Baby spinach leaves - 2 cups
  
• Vine tomatoes - 2, sliced
• Red onions - 1, med, sliced
• Bread rolls - 4
  
• 
  
• Coating:
• Flour- 4 tbsp
• Cumin powder - 2/3 tsp
• Coriander powder - 1/2 tsp
• Chili powder - 1/2 tsp (or more for desired heat)
  
• Black pepper - 1/2 tsp
• Paprika powder - 1/2 tsp
• Turmeric powder - 1/3 tsp
  
• Nutmeg powder - 1/4 tsp
• Hotspice powder - 1/2 tsp
• Salt - 1/3 tsp
  
• 
  
• Marinade:
• Onion paste - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1/2 tsp
• Green chili paste - 1 tsp
• Salt - 1 tsp
• 
  
• Sauce:
• Ketchup - 3 tbsp
• Sour cream - 2 tbsp
• Lemon juice - 1 tsp
• Salt & pepper - to taste
• Sugar- 1/2 tsp
  

Methods:

• 1. Flatten the chicken fillets with a meat tenderizer to about 1 cm thick pieces. Coat the fillets thoroughly with the marinade and marinate for minimum of 2 hours, up to 24 hours refrigerated.
• 2. In a bowl mix in all the ingredients for the coating. Lay the chicken breast fillets flat on a cutting board and sprinkle the flour mixture all over, ensuring to cover the fillets thoroughly. Pat gently, so that the flour sticks to the fillets.
  
• 3. In a non-stick pan heat enough oil so that the fillets will be half submerged when frying.
• 4. Add one fillet at a time to the hot oil and fry for 3-5 min on each side, until golden and crispy. Remove and let it drain on a paper towel.
• 5. Meanwhile mix in the ingredients for the sauce, set aside. Toast the buns on both side.
• 6. On the heel of the bun spread 1 tbsp of the sauce, top it with 2 slices of the tomatoes, followed by a handful of the fresh spinach leaves and finally top with one Bohri fried chicken fillet, ending with the crown of the bun.
• 7. Serve immediately. Bon Appétit!

Curried Chicken Sub

Servings: 4

Ingredients:

• Chicken breast fillet - 2, boneless, skinless, cut into thin strips
• Onion - 1 med, thinly sliced
• Romain Lettuce
  
• French bread - 2, cut in half to make 4 subs, and halved lengthwise
  
• 
  
• Marinade:
  
• Curry powder - 2 tsp
• Chili flakes - 1 tsp
• Chili powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Salt - to taste
• Ketchup - 3 tbsp
• Dijon mustard - 1 tbsp
• 
  
• Salsa:
• Avocado - 1, chopped
• Cherry/grape tomato - 1/2 cup, chopped
• Red Onion - 1/2 cup, chopped
• Jalapeno/ green chili - 1 tbsp, chopped finely
  
• Salt & pepper - to taste
• Lime juice - 1 tsp, freshly squizzed

Methods:

• 1. In a bowl, mix in the ingredients for the marinade. Marinate the chicken for at least 1/2 hour , up to 2 hours.
• 2. Heat 2 tbsp of oil in a pan. Add the onions. Saute on high heat, till they are translucent.
• 3. Add the marinated chicken strips to the pan and saute till they are cooked, for about 8- 10 min.
• 4. Once the chicken is cooked, remove from heat and set aside.
• 5. Chop the veggie and mix in all the ingredients together for the salsa with a fork. Be careful as to not smush up the veggies.
  
• 6. Toast the french rolls on both sides until crisp.
• 7. Spread the salsa on both sides of the bread, then top it with lettuce and finally with a generous portion of the chicken. Serve.
  

Tandoori Chicken Sandwich

Servings: 4

Ingredients:

• Sandwich bread roll - 4
• Olive oil spray
• Lettuce - 4 leafs, or to preferred amount
  
• Tomato- 2, thinly sliced
  
• Red Onions - 1/2 sml, thinly sliced
• 
  
• For the chicken:
  
• Chicken breast - 4, skinless & boneless
• Plain yogurt - 1 cup
• Freshly squeezed lime juice - 1 tbsp
• Shan Tandoori spice mix - 2 tbsp
• Cumin powder - 1/2 tsp
• Chili powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• 
  
• For Dressing:
• Plain yogurt - 1/2 cup
• Lime juice - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/2 tsp
• Ketchup - 2 tbsp
  

Methods:

• 1. In a bowl, mix in all the ingredients for the marinade, and
  
• marinate the chicken fillets for 2 hours.
• 
  
• 2. Line a baking sheet with aluminum foil for easy clean up. Spray some olive oil on the foil and place the chicken fillets side by side. Spray some more olive oil over the chicken.
• 
  
• 3. Place the tray in the broiler and broil/grill the chicken for about 10 min on each side or till cooked through and a little charred.
• 
• 
  
• 4. Take the tray out of the oven, cover with a piece of foil
• and let it rest while you organize the sandwich condiments.
• 
  
• 5. Chop the salad items and set aside.
• 6. In a bowl mix in the ingredients for the dressing. Set aside.

• 7. Drizzle some olive oil on the inner side of the bread roll and put them in the broiler for 1-2 min max.
• This is just to crisp up the bread a bit.
• 8. Once the bread is toasted, arrange the sandwiches as such, first spread a generous portion of the dressing on the heel of the bread roll, then place the lettuce, tomato, red onions, and top with a chicken fillet, ending with the crown of the bread roll.
  
• Serve immediately. Bon Appétit!

Pita Pockets

Servings: 2

Ingredients:

• Pita Pockets - 3 whole, cut in half to make half-circle pockets
• Minced Beef - 1 lb (450 gms)
• Cabbage - 2 cups, chopped
• Soy sauce - 4 tbsp
• Black pepper - 1 tsp
• Coriander powder - 1 tsp
• Onion - 1 med, chopped
• Garlic paste - 1 tsp
• Provolone cheese - 1/2 cup, shredded
  
• 
  
• For the Salsa:
• Avocado - 1, chopped
• Roma tomatoes - 1 chopped
• Red onion - 1/2 small, chopped
• Jalapeno - 1 chopped
• Italian Parsley - 1/2 cup, chopped
• Salt & pepper - to taste

Method:

• 1. In a non-stick pan, heat 2 tbsp of oil, add the chopped onions. Saute for few min till the onions are translucent.
  
• 2. Add the beef, garlic, black pepper, coriander powder and soy sauce. Saute till the meat has changed colour to brown.
  
• 3. Add the cabbage. Saute on med heat for 5 - 10 min till cabbage have softened and changed colour. Turn the heat off, set aside.
• 4. Chop up the ingredients for the salsa. Gently toss together, other wise it will mush up and turn in guacamole.
  
• 5. Toast the pita pockets. Fill them up with a generous portion of the beef cabbage filling. Then top it with the salsa and cheese. Serve.
  

Beef & Cheddar Bread Sandwich

Servings: 2-4

Ingredients:

• Cheddar Cheese Loaf Bread - 1, cut into 1 inch thick slices
• Italian/ Flat leaf parsley - 1/2 cup, roughly chopped
  
• Tomato - 2, sliced
• Ketchup - as needed
• 
  
• For the beef burgers:
  
• Ground Beef - 1 lb (450 gms)
• Jalapeno - 1, finely diced
• Onion - 1/2 small, finely diced
• Italian Seasoning - 1 tsp
• Soy sauce - 2 tbsp
• Black pepper - 1 tsp
• Chili powder - 1/2 tsp
• Breadcrumbs- 1/2 cup
• Salt - to taste, (account for the saltiness of the soy sauce)
  

Methods:

• 1. In a bowl, mix in all the ingredients for the burgers. Work the meat with your hands quite roughly so that the meat sticks to your hand. Form them into 1 cm thick flat disks. The recipe yields 4 patties.
  
• 2. On a baking/cookie sheet spray some oil. Place the beef burgers on the tray. Broil them for 3-5 min, till cooked through or to your preference of rare/well done. Take the tray out and flip the burgers with a thin spatula. Broil for couple more minutes on this side. Let it rest for 3-4 min.
  
• 3. Meanwhile, toast the sliced Cheddar breads till crispy. The baked in cheese will melt inside while the outside of the bread will be crunchy.
  
• 4. Assemble the sandwich as follows, first place couple of slices of tomato on the toasted bread, topped with a layer of the chopped parsley, place hot beef burger on top of the parsley. The heat from the burgers will wilt the parsley and make the sandwiches very fragrant. Add some ketchup and top with another slice of the bread. Your sandwich is done.
• 5. You can serve the sandwiches like this or, if you have a Panini/sandwich presser, press the whole sandwich to get the charred press marks and serve.
  

Philly Cheese-Steak

Servings: 2

Ingredients:

• French bread sticks - 2, foot long size (you can use any long bread rolls)
  
• Onion - 1 lrg, thinly sliced
• Jarred Capers - 1 tbsp, drained
  
• Cooked Beef Steak - thinly sliced, 8 oz per person/sandwich
• Cheese slices/shredded - up to preference, I used combination of Swiss and Provolone cheese
  
• Soy sauce - 1 tbsp
  
• Salt & pepper - to taste
• Chili sauce - to taste (optional)
  
• Ketchup - to taste (optional)

Methods:

• 1. Heat 1 tbsp of oil in a non-stick pan.
• 2. Add the onions and capers, saute on high heat for 3-4 min till the edges are browned up.
• 3. Add the sliced steak meat, soy sauce and pepper, saute for 3-4 min till the meat shrivel up and gets a bit crispy.
• 4. Cut the bread sticks in half, length wise. Spray some olive oil on the inner side and toast till preferred crispness.
• 5. Top one side of the bread with the beef steaks, top with cheese and serving of chili sauce and ketchup. Broil for 2-3 mins, till the cheese has melted and bubbly. Serve.
  

Sweet Chili Beef Sub

Servings: 2

Ingredients:

• Soft crust french bread sticks - 2, foot long size
• Minced Beef - 1/2 lb (250 gms)
• Carrots - 1 med, finely chopped, to yield 1/2 cup
  
• Onion - 1 med, chopped
• Celery - 2 sticks, chopped, to yield 1/2 cup
• Jalapeno - 2, finely chopped
• Garlic cloves - 2, minced
  
• BBQ sauce - 2 tbsp
• Ketchup - 3 tbsp
• Soy sauce - 1 tbsp
• Chili powder - 1/2 tsp
• Cumin powder - 1/2 tsp
  
• Salt & pepper - to taste
• American Slices Cheese - to preference
  

Methods:

• 1. In a non stick pot, heat 1 tbsp of oil. Add the onions and garlic, saute till the onions are translucent.
• 2. Add the remaining vegetables. Saute for 2-3 min.
  
• 3. Add the minced beef, saute on high heat till the meat changes colour to brown.
• 4. Add the sauces and the dry spices and 1 cup of water. When adding the salt, take into account that the soy sauce will be salty. Reduce the heat to low-med. Simmer for about 20-25 min, or till the water evaporated and sauce reaches a thick sticky consistency.
• 5. Meanwhile, cut the french sticks in half, lengthwise. Spray with some olive oil spray on the inner side and toast to your preferred crispness.
• 6. Once the meat sauce is done, let it cool for 5 min. Then spread a generous amount of the meat sauce on one side of the breads, top with some slices of cheese (I used American Slices, you can use any cheese of your choice) and broil for 1-2 min, till the cheese is bubbly and browned.
• 7. You can serve the subs as it is, or top with some crispy lettuce, sour cream and hot sauce for extra bite. Bon Appétit!

Hints:
*For a vegetarian version, I had substituted the meat for same amount of chopped button mushrooms and followed the same methods. That also tastes pretty good.

Chips Crusted Chicken Cutlet

Servings : 4

Ingredients:

• Chicken Breast Fillet - 2 large, (2 lb), boneless and skinless
  
• Crinkled Potato Chips - 2 cups, crushed roughly
• Milk- 1/2 cup
• Plain flour - 1 cup
• Garlic Salt - 1 tsp
  
• Pepper - to taste (but be generous as it tastes pretty good)
  
• Oil- for frying

Methods:

• 1. Slice each chicken fillet in half lengthwise, to make two flatter disks.
• 2. Place a plastic wrap on the cutting board, place the fillets on the wrap and with a meat tenderizer, flatten the chicken fillets into 1/2 cm thick fillets. If you do not have a meat tenderizer you can use a rolling pin to flatten the meat. Be very careful when flattening, as the flesh is very delicate and will rip or smash up if you do not do it gently.
  
• 3. Sprinkle some garlic salt (1/2 tsp) and freshly ground black pepper on the fillets. Bear in mind that the potato chips will also be salty. So, the seasoning should be done a little less than you would normally.
  
• 4. Sprinkle the flour on the fillets to coat.

• 5. Crush the potato chips and place them in a flat plate or on another cutting board.
• 6. Put the milk in another plate, sprinkle some more black pepper and garlic salt (1/2 tsp) in the milk, carefully dip each chicken fillet in the milk and then dredge them in the crushed chips to create a crunchy coating.

• 7. Heat oil in a non-stick pan and immediately fry the fillets till they turn crispy and gold brown, over medium heat, about 3-4 min on each side.
• 8. Serve it with a side of roasted vegetables or potato fries or with green salad or even in a sandwich like I did.

Kebab Pockets

Servings: 4

Ingredients:

• Pocket pita breads - 4, cut in half
  
• Avocado - 1, diced
• Vine tomatoes - 2, diced
• Red onion - 1 sml, diced
• Feta cheese crumbles - 1 cup
• Romain lettuce - 4 leaves, chopped (you can use any greens of your choice)
• 
  
• For the Kebabs:
• Ground beef - 1 lb (450 gm)
• Black pepper - 1 tsp
• Salt - 1 tsp ( or to taste)
• Dried herbs - 1 tsp (a blend of oregano, rosemary, thyme and parsley)
• Jalapeno - 1, finely chopped
• Garlic cloves - 2, finely chopped
• Ketchup - 1 tbsp
• 
  
• For the Sauce:
• Sour cream - 1/2 cup
• Ketchup - 3 tbsp
• Lemon/Lime juice - 1 tbsp
  
• Garlic paste - 1/2 tsp (freshly made, or just use finely chopped garlic)
• Chili Sauce - 1 tsp
• Salt & pepper - to taste
  

Methods:

• 1. In a bowl mix in all the ingredients for the kebabs. Cover and chill for 1 hour.
• 2. Chop the avocado, tomato, onions and the lettuce. Divide into 8 equal portions, set aside.
• 3. Heat your griddle to smoking hot. If you do not have a stove-top or electric griddle, you can also use a pan or a skillet.
  
• 4. Take the beef out of the fridge and form into flat disks/patties. The recipe should yield about 8 disks.
• 5. Sear the meat patties on your hot griddle for about 2-3 min each side. Remove and let it rest on a plate. You should not need any oil as the fat released from the beef will be more than enough to lubricate and cook the kebabs.
• 6. Meanwhile, in a bowl mix in all the ingredients for the sauce, set aside. Once all the kebabs are done, use the griddle to warm/toast up the pocket pita breads.
• 7. Fill the pita pockets as such, lettuce-> tomato-> avocado-> onions-> feta cheese and then the kebabs (1 each for each pita pocket) and top it with a generous amount of the sauce. I had roughly chopped up my kebab patties. You can serve it either chopped or whole. Enjoy!
  

Herb-Garlic-Butter Rolls

Servings: 4

Ingredients:

• Freshly baked bread rolls - 4, sliced in half
• Ready-made basil pesto - 1 tbsp
• Black pepper - 1/2 tsp
• Salt - 1/2 tsp
• Butter 4 tbsp
• Italian/flat leaf parsley- 1/2 cup, chopped finely
• Fresh Garlic cloves - 2, minced finely
  

Methods:

• 1. In a bowl whisk in all the ingredients except the bread.
  
• 2. Divide into 8 equal portions, and spread it on the inner side of each piece of the bread rolls.
• 3. In the oven, broil/grill bread rolls, buttered side up for 2 min, or until crispy. Serve with pasta to mop up the juices or even use it for any sandwich.
  

Chicken Ciabatta Sandwich

Servings: 4

Ingredients:

• Ciabatta Bread - 4 individual pieces
• Chicken Breast fillet - 1 lb (450 gm), boneless, cut into thin strips
• Lettuce (any variety) - 4 portions
• Curry powder - 1 tsp
• Chili powder - 1 tsp
• Salt - 1 tsp
• BBQ sauce - 1 tbsp
• Garlic powder/paste - 1 tsp
• 
  
• For the sandwich dressing:
• Plain yogurt - 1/2 cup
• Hot sauce - 1 tsp (or less/more, upon preference)
• Lemon juice - 1/2 tsp
• Black pepper - 1/2 tsp
• Salt - 1/2 tsp
• Sugar - 1 tsp
  

Methods:

• 1. In a bowl mix in the curry powder, chili powder, salt, BBQ sauce and the garlic powder. Coat the chicken strips in the spice mixture evenly.
• 2. In a wok heat 2 tbsp of oil till smoking, add the chicken strips and saute till cooked. Turn the heat off and set aside.
• 3. In a bowl, mix in all the ingredients for the dressing, set aside and prepare the sandwiches.
• 4. Toast each side of the Ciabatta breads. On the heal (bottom half of the bread) place the lettuce, then a generous serving of the chicken, 1 tbsp (or more, but be careful it will be messy) full of the sauce and top it with the crowns (top half). Serve hot.

Hints:
This sandwich is damn yummy as well as super messy. So, have those paper napkins handy before sitting down to eat. :)

Pulled Turkey Sandwich

Servings: 4

Ingredients:

• Boneless Turkey Breast Fillet – 1 lb (450gm)(you can alternatively use chicken breast fillet)
• Onion - 1 small, finely chopped
• Jalapeno– 1, finely chopped
• Dijon mustard sauce – 3 tbsp
• Ketchup – 5 tbsp
• Black pepper – ½ tsp
• Salt – ½ tsp
• Cilantro – 2 tbsp, chopped
• Lettuce – 1 leaf per sandwich
• Sour cream – 4 tbsp
• Bread rolls – 4

Methods:

• 1. Wash and pat dry the turkey fillet with a paper towel. Cut them in strips.
• 2. Mix in the Dijon mustard sauce, ketchup, salt, and black pepper in a bowl to make the marinade*.
• 3. Marinate the turkey strips for half hour.
• 4. In a non-stick pan, heat 2 tbsp oil. Add the onions and saute till translucent.
• 5. Add the turkey strips, along with the marinade and the chopped jalapeno. Saute for 3-5 min.
• 6. Add 1/2 cup of water, and simmer on low-med heat, till the extra water is evaporated. Adding the extra water will allow the turkey to stay moist.
  
• 7. While cooking, break the turkey meats with a wooden spatula, so as to avoid lumping. This will give the cooked turkey, the impression of been pulled from a whole roasted turkey.
• 8. Once the turkey is cooked, arrange the sandwiches. Toast the buns on both side.
• 9. Place a leaf of lettuce on the heal(bottom-half) of the bun, topping with a generous amount of the pulled turkey, Cilantro, and 1 tbsp of sour cream. Place the crown (top-half) of the bun. Serve.**
  

Hints:
*For some brands, the mustard sauce tend to be very salty, so add only 1/2 tsp of salt. You can always add more if you need it.
**If you like it hot like me, before placing the crown, season with some more black pepper.