Schumacher Sandwich Recipes
- Grilled Pesto Chicken Sandwiches
- Manchego & Serrano Grilled Cheese with Olive Tapenade
- Buffalo Chicken Sliders
- French Dip With Caramelized Onions
- Grilled Steak Sandwich
- Shrimp Po Boy
- Chicken Salad Sandwich
- Fried Chicken Sandwich
- Lobster BLT
- Brisket Sliders
- Breakfast Sandwich
- Egg Salad Sandwich
- Italian Sandwich
Grilled Pesto Chicken Sandwiches
Manchego & Serrano Grilled Cheese with Olive Tapenade
Buffalo Chicken Sliders
French Dip Sandwiches with Caramelized Onions
Grilled Steak Sandwich
Serves 2-3
There is nothing like a great steak sandwich with tender slices of grilled steak, caramelized onions and a horseradish cream that bursts with flavor. Sandwiched between two grilled slices of crusty French bread with a bit of arugula for crunch- this sandwich has everything you need.
Ingredients
- 1.5 lb Boneless rib eye steak
- Sea salt and freshly cracked pepper
- Extra virgin olive oil
- 1 medium sized vidalia onion, thinly sliced (3 cups finely sliced)
- Red wine vinegar
- 1 tablespoon sugar
- Chicken stock, optional (water is fine as well)
- 1 large French bread
- 2 large handfuls of arugula
Horseradish Cream Ingredients
- ½ cup mayonnaise
- 2 tablespoons horseradish
- 1 teaspoon lemon juice
- Sea salt and freshly cracked pepper
- 2 tablespoons minced chives
Prepping the Steak
If you have the time, unwrap your steaks and add them to a baking sheet the night before. Season them generously on both sides with salt and pepper and sit in the refrigerator overnight or up to 48 hours. This helps keep the steak juicier. When you’re ready to grill (30-40 minutes in advance) bring the meat to the counter to warm before grilling. Preheat the grill to 500F.
Caramelizing the Onions
Before grilling the steak, caramelize the onions (this can also be done in advance). To caramelize, add 2 tablespoons of olive oil to a large frying pan then add the vidalia onions. Top with a splash of red wine vinegar and sugar. Season with salt and pepper and cook on medium to medium-low heat for 30 minutes to 1 hour, stirring consistently to avoid scorching. If the mixture is looking too dry, add a bit of water or chicken stock. Finished onions should be browned all over and reduced in size significantly. They should be very flavorful.
Making the Horseradish Cream
In a small bowl, mix the ingredients for the horseradish cream and season to taste. Refrigerate until ready to serve. This can be made in advance.
Grilling the Steak
A 1.5 lb steak will take between 12-16 minutes to cook to medium-rare. It will also need at least 8 minutes to rest before slicing. If your steak is thinner, it will take less time. If you want medium or medium-well, add 1-3 more minutes to your cook time. Be sure to remove the steak from the grill before it reaches your ideal temperature because it will continue to cook slightly still once removed. Be sure to also slice and grill the French bread.
Steak Temperatures
- Medium Rare: 130-135F
- Medium: 140-145F
- Medium Well: 150-155F
- Well Done: 160-165
Assemble the Sandwich
Top the grilled bread with a generous spread of horseradish cream then layer on the sliced steak, caramelized onions and arugula. Slice and serve!
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Shrimp Po Boy
Serves 4
When you want a sandwich with crunch, irresistible dressing, soft, flaky bread and hot, fried shrimp this one serves it up strong! You don't need to journey south to enjoy your favorite flavors. Just get your fry on and stack it high.
Remoulade Ingredients
- 1 cup mayonnaise
- 1 tablespoon dijon
- 1 tablespoon Tabasco-style hot sauce
- 1 tablespoon pickle juice
- ½ lemon juiced
- ¼ teaspoon smoked paprika
- 2 cloves garlic minced
- 1 tablespoon minced capers
- 1 tablespoon minced scallions
Shrimp Batter Ingredients
- 1 lb. raw, deveined shell-on shrimp (31-40 count)
- 1 tablespoon Cajun seasoning
- ½ cup all-purpose flour
- ½ cup fine cornmeal
- ¾ cup buttermilk
- 2 tablespoons Tabasco-based hot sauce
- 2 teaspoons Cajun seasoning
- Canola/vegetable oil for frying
- Sea salt
Po Boy Ingredients
- 4 French bread rolls
- Sliced tomato
- Dill pickle slices
- Shredded iceberg lettuce
Make the Remoulade
In a small bowl, whisk the ingredients for the remoulade sauce and set to the side.
Make the Shrimp
Next, remove the shells from the shrimp and discard the shells. Season the shrimp with the Cajun seasoning.
In a small bowl, mix the buttermilk and the tabasco. In another bowl mix the flour, cornmeal and Cajun seasoning. Batter the shrimp by dipping them in the buttermilk mixture then finishing in the flour/cornmeal. Add the battered shrimp to another baking sheet. Repeat until all the shrimp are battered.
Add 1 inch of canola/vegetable oil to a large frying pan. The Temperature should be 350F. Heat for 2-4 minutes and test with one shrimp. Small bubbles should form all around the shrimp when the oil is hot enough. Fry the shrimp in batches for about 2 minutes per side. They should turn golden brown in color and be cooked through. Remove fried shrimp to a rack to cool slightly and to allow excess oil to drip off. Repeat until all the shrimp are fried.
Assemble the Sandwich
To make the sandwich, toast the rolls slightly then dress with remoulade generously on both sides. Add fried shrimp, tomato, lettuce and pickles. Enjoy!
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Tarragon Chicken Salad Sandwich
Serves 4
Tarragon makes this chicken salad sandwich something special and unique. Cranberries, pecans, and celery also add to the flavor, making this recipe filling and utterly delicious. Served on a buttery croissant for added indulgence, here's another great lunch to add to the rotation.
Ingredients:
- 2 cups diced roasted chicken
- 2 tablespoons minced tarragon
- ½ cup diced celery
- ½ cup dried cranberries
- ¼ cup chopped pecans
- ½ cup of mayonnaise
- 1 teaspoon of dijon
- Sea salt and freshly cracked pepper
- 2 croissants
Make It
In a large bowl, combine the chicken, tarragon, celery, cranberries, and pecans. Next, add in the mayonnaise and dijon and stir to combine. Season to taste with salt and pepper then serve on a sliced croissant.
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Fried Chicken Sandwich with Sriracha Aioli and Quick Coleslaw
Serves 4
This is an incredible meal where all the components are stand-alone recipes that when combined, create the sandwich of your dreams.
If you are also feeding kids or folks trying to cut out some carbs, the fried chicken is delicious on its own. The simple coleslaw makes the perfect side. Then the sriracha aioli is a fantastic dressing that can be used for sushi, fish tacos or even as a dip for French fries (that is if you happen to have leftovers).
Ingredients:
- 4 thinly sliced chicken breasts (1.5 lbs)
- Sea salt and freshly cracked pepper
- ¾ cup buttermilk*
- Oil for frying (canola or safflower)
- 1 cup of self-rising flour
- 4 ciabatta rolls
- Sliced pickles (your choice of bread & butter or kosher dill)
*Note: if you are someone who loves spice, you can add another tablespoon or two of sriracha to your buttermilk for marinating.
Quick Coleslaw:
- 4 cups thinly sliced/grated cabbage (I did a combo of red and white cabbage)
- 2 cups matchstick/grated carrots
- 1 bunch scallions, thinly sliced
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- ½ cup mayonnaise
- Freshly cracked pepper
Sriracha Aioli:
- ¾ cup mayonnaise
- Sriracha (1 tablespoon for mild heat, 2 for medium or 3 tablespoons for Hot)
- 1 teaspoon fresh lemon juice
Marinate the Chicken
Begin by adding your chicken and buttermilk to a large bowl. Season with salt and pepper, make sure the chicken is coated on all sides and refrigerate for an hour. Cover the container with plastic wrap in the refrigerator.
Make the Coleslaw
Meanwhile, in a large bowl combine your cabbage, carrot and scallions. In a small bowl whisk the honey, apple cider vinegar and mayonnaise. Season to taste with cracked pepper and whisk until the dressing is smooth. Dress the cabbage mixture with the dressing and toss until all ingredients are coated. Put the finished coleslaw in the refrigerator until ready to serve.
Assemble the Sandwich
In a small bowl, mix the ingredients of the sriracha aioli. Be sure to heat the aioli to your taste.
Once the chicken has marinated, heat 2-3 inches of oil in a large frying pan with high sides.
To coat the chicken, remove one piece from the buttermilk mixture and dredge in self-rising flour. Add the floured chicken back to the buttermilk then once more into the flour. Repeat with all your chicken breasts, adding additional buttermilk if necessary to get a double thick coating on each.Lay out paper towels on a large baking sheet for the finished fried chicken. Then begin frying your chicken in batches (2 pieces at a time). Fry until golden brown (3-5 minutes) then flip and repeat on the other side (2-3 more minutes). Adjust the heat as you’re cooking to ensure golden brown and that the chicken is getting cooked through. Lay the finished chicken on the paper towel lined baking sheet to cool. Repeat until all the chicken is fried. Season the fried chicken with sea salt.
Toast the ciabatta buns. Then to assemble the sandwiches, dress each side of the buns with sriracha aioli. Lay a fried chicken on each bun, then top with some quick coleslaw and pickles. Finish with aioli on the top bun. Serve with extra coleslaw on the side and eat while the sandwiches are warm. Enjoy!
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Lobster BLT with Chive Butter
Serves 4
There is nothing like a good lobster roll. Swaddled in butter, sandwiched in a pillowy brioche bun and topped with crunchy bacon this sandwich is simply irresistible.
Lobsters are actually very easy to cook, so don't be daunted. If you are someone who doesn't love cracking your own meat, you can also purchase pre-cooked and ready to eat lobster.
Do not go light on the butter for this dish, as it really pops the flavor of lobster and makes each bite utter perfection.
Ingredients:
- 2 large lobsters (or 2.5 lbs of lobster meat)
- 8 slices of bacon
- 6 tablespoons of salted butter
- .25 oz fresh chives, minced
- 4 brioche buns
- 1 heirloom tomato, sliced
- 4 leaves of butter lettuce
Cooking & Cleaning Live Lobsters
If you are boiling your lobsters, fill a large stockpot ¾ full with water and add 1 tablespoon of salt. Bring the water to a rolling boil, then add in your lobsters head first, one at a time. Cover the pot and return to a rolling boil. Cook for 11-13 minutes (depending on the size) then remove the lobsters with tongs and allow to cool before cracking.
To remove the meat from the lobster, begin by twisting off the claws. Then separate the tail from the body. Remove the vein that runs along the tail and discard. Remove the outer shell from the body and discard all innards and fat. Crack the claws, fin, and remove the shell from the tail.
For the finished meat, dice it into large chunks. You can cook the meat in advance and refrigerate until you’re ready to make these sandwiches.
Make the Lobster BLTs
Begin by frying up your bacon until crispy.
Next, melt the butter in a small stockpot. Add in the minced chives and lobster meat and cook on low until the meat is heated and warmed through.
Toast your brioche buns and spread each side with butter.
To assemble your BLTS, add a slice of tomato and piece of lettuce to the bottom bun of all your rolls. Next add 2 pieces of crispy bacon to each sandwich.
Finish by dividing your lobster meat between your 4 sandwiches. Be sure to spoon over extra chive butter to finish each sandwich before topping with the bun.Eat while warm. Enjoy!
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Crock-Pot BBQ Brisket Sliders
Serves 10
Juicy, pulled BBQ brisket makes these sliders a hit for any game. The benefit of the Crock-Pot (or any brand slow cooker) is that you can set it and forget it as it cooks. You can also transport the finished pulled meat in the Crock-Pot for game day. From the ease to the taste this dish is a definite touchdown!
Ingredients:
- 4 lbs beef brisket, (lean cut if you can find it)
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- 1 cup ketchup
- ½ cup apple cider vinegar
- ½ cup black coffee
- ½ cup dark brown sugar
- ¼ sweet onion
- 3 cloves garlic
- ½ cup water
- 20 slider buns for serving
Make the Meat
Add the brisket to the Crock-Pot, fat side down. Rub all over with salt, paprika, garlic powder and freshly cracked pepper. Cover with ketchup, vinegar, coffee and brown sugar. Mix all around and flip the brisket to lay fat side up.
Puree onion and garlic with water in a small blender or food processor (I use a Magic Bullet) then add back to Crock-Pot. Cook on low for 8 hours.
Remove brisket and pull off and discard fat, carefully as brisket it’s hot. Shred the remaining meat.
Make the Sauce
Remove the fat from the remaining bbq sauce using a fat separator (this is a great tool that’s also handy for Thanksgiving gravy). Alternately you can flash freeze to remove the fat: transfer the bbq sauce to a freezer safe container. Freeze until the fat freezes at the top. Discard the fat then pour the remaining sauce over the pulled brisket.
Assemble the Sliders
Warm the finished brisket and bbq sauce and spoon onto slider buns.
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Breakfast Sandwich
Serves 2
This is the ultimate breakfast sandwich. Ciabatta, fluffy eggs, bacon, smoked gouda, and roasted red pepper relish--need we say more?
Note: the extra relish is delicious as a burger topping, sandwich spread or even quesadilla topping.
Ingredients:
- 2 ciabatta rolls
- 2 tablespoons butter, divided
- 4 slices of bacon
- ½ cup diced sweet onion
- 1 cup diced roasted red pepper
- ½ teaspoon smoked paprika
- ½ cup ketchup
- Sea salt
- 4 large eggs
- ½ cup shredded smoked gouda
Make the Bacon
Use just enough butter to start frying the bacon in a cast iron skillet (or frying pan). I use ½ tablespoon (I used turkey bacon, which is a lot less fatty). Fry bacon until crispy and then set on a plate to the side.
Make the Roasted Red Pepper Relish
In the bacon grease (if you have more than a tablespoon, discard the excess), add the onions and saute until translucent and softened, about 3 minutes. Add in the roasted red pepper and smoked paprika, stirring for a minute to combine. Then pour in the ketchup and stir to combine. Season with a pinch of salt then set to the side to cool.
Finish the Sandwich
In a small bowl, whip the eggs. Add the remaining butter to a nonstick pan and melt on medium-low heat. Add in the eggs and then toss in the grated gouda. Scramble the eggs to your liking (I like a hard scramble). A rubber spatula is my favorite tool for making fluffy eggs.
Meanwhile, toast the ciabatta. Butter the toasted ciabatta and top with scrambled eggs, bacon and the roasted red pepper relish. Serve warm.
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Herby Egg Salad on an Everything Bagel
Serves 6
This recipe is an egg salad sandwich upgrade! Fresh dill and scallions add so much to a classic egg salad. Adding a buttered everything bagel brings the yum factor up several degrees. Each bite is filling, fresh and oh so tasty. This one is ideal for brunches, lunches and for people looking for a little variety to their standard breakfast sandwich.
Ingredients
- 1 dozen eggs, room temperature
- 2 heaping tablespoons of freshly minced dill, stems removed
- ¼ cup sliced scallions
- ½ cup mayonnaise (I added a heaping half cup, if you want extra creamy you can add an additional ¼ cup)
- 1 tablespoon yellow mustard
- Sea salt and freshly cracked pepper
- 6 everything bagels
- Salted butter for bagels
- 6 leaves romaine leaves
Make the Egg Salad
Bring a large pot of water to a boil, add in room temp eggs, then reduce heat to medium and cover. Boil for 13 minutes then immediately transfer eggs to an ice bath. Peel eggs.
Dice the hardboiled eggs and add to a large mixing bowl. Next, add in the dill and scallions. Then add in the mayonnaise and yellow mustard and mix to combine. Season to taste with salt and pepper.
Assemble the Sandwich
Next, toast your bagels. Butter the toasted bagels and add a lettuce leaf to each. Divide your herby egg salad between the bagels and enjoy!
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Italian Sandwiches
Serves 4
These sandwiches are absolutely loaded with your favorite cold cuts from salami to soppressata to prosciutto and even turkey. Not to mention the provolone and fresh mozzarella that add so much to the flavor. A homemade pesto serves as the perfect dressing to make this a grab-and-go classic for summer picnics in the sun.
Pesto Ingredients:
- ¼ cup almonds (traditionally, you use pine nuts but almonds are affordable and also delicious)
- 1 bunch basil (about 1 ¼ cups basil leaves, packed)
- ⅓ cup extra virgin olive oil
- 2 tablespoons Parmesan cheese
- Pinch of salt
Sandwich Ingredients:
- 1 loaf of ciabatta
- ½ lb sliced provolone cheese
- 3 oz prosciutto di parma
- 4 oz soppressata
- 3 oz genoa salami
- 1 lb sliced turkey meat (my favorite is cracked pepper for added punch)
- 8 oz. fresh mozzarella
- 1 large heirloom tomato
- 1 ½ cups of arugula
- Extra virgin olive oil
Make the Pesto
Begin by making the pesto. In a small food processor/blender first, add the almonds and pulse until smooth (no chunks remaining). Add in the basil, olive oil, and Parmesan, and pulse/puree until smooth again. Season the finished pesto to taste with salt.
Make the Sandwich
To make the sandwich, begin by taking the loaf of ciabatta and cutting out 1-2 inches from the center. I do that by slicing the loaf into 1/3s lengthwise. Save the middle piece of bread for making croutons or for feeding ducks on nature walks (otherwise the sandwich will be too bready). For the remaining pieces (the top and bottom of the bread), spread indulgently with your homemade pesto.
Next, divide your provolone between the top and bottom of your sandwich halves. Then, divide your prosciutto, soppressata, salami, and turkey between each layer. Top the bottom loaf with fresh mozzarella slices, heirloom tomato slices, and arugula. Add a small amount of olive oil to the arugula. Then fold your sandwich halves together and slice the loaf into 4 equal pieces (you may want to add toothpicks as these sandwiches are stacked)! Enjoy immediately, or pack tightly in parchment paper to take with you (I will often double up by wrapping a sandwich in foil or storing it in a ziplock bag to ensure they don’t get wet in a cooler).
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