Shredded Chicken and Sriracha Chicken Melt

This open-faced sandwich is delicious AND easy to make! If you like the bold kick of Sriracha, you'll LOVE Beano's new creamy Sriracha Sandwich Sauce. It has the perfect balance of garlic and heat and goes great with everything from crab cakes to onion rings and everything in between! Also, there's an online special on it right now: http://conroyfoods.com/shop.php

All you need for this recipe for 3 full open faced sandwiches (6 pieces of bread) is:

2 1/2 cups of shredded chicken

1/2 cup Beano's Sriracha Sandwich Sauce (more or less to taste)

1/4 cup chopped green onion 

1/2 cup chopped tomato

1 cup shredded monterey jack cheese (plus a little bit more to sprinkle on top)

6 slices of thick cut bread

First, preheat your oven to 400 degrees. 

In a large mixing bowl, add the chicken, Beano's Sriracha Sandwich Sauce, green onion, tomato, and cheese and mix together until blended. 

Distribute the mixture evenly onto the pieces of bread and put on a baking sheet. Sprinkle a little bit more cheese on top to hold everything together and put them in the oven for 5-10 minutes, or until the cheese on top gets nice and melty!

For the brave, once the sandwiches are out of the oven, squeeze another strip of sauce on top!

This was a HUGE hit in my household! If you have spicy food lovers in your home, try this one out for them! 

Cinco De Mayo

For Cinco De Mayo this year, we're making the Mexican version of a sandwich, aka the taco! Steak tacos to be exact. Tacos are great because they are so versatile. You can add as much or as little to them as you want!

For the tacos here, you'll need:

Your favorite cut of steak. A grilled flank steak is usually the best in my opinion; however, it was too cold when I made them, so pan-fried had to do!

Some chili powder, salt, and pepper

As many toppings as you'd like. Lettuce, tomato, peppers, avocado.. this list is endless and infinite... really, anything you want.

Beano's Southwest Sauce

Flour tortillas

I cut the steak into strips, then I pan-fried it, coating the meat with a dusting of chili powder, salt, and pepper until it was medium well using a meat thermometer. I went simple with the seasoning because where you'll really get the flavor from these tacos is the Southwest Sauce. 

Chop up your toppings and assemble the tacos. Last but certainly not least, add some Beano's Southwest Sauce!

Enjoy, and have a great Cinco De Mayo!!

Still have leftover Easter ham?

Do you still have some leftover Easter ham hanging around the house? If so, you should try it on a sandwich with Beano's Pineapple Honey Mustard! It was seriously made for eating with Easter ham. 

What you'll need per sandwich: 

2-4 pieces of Easter ham, or just thick cut ham
2 slices of Swiss Cheese
2-4 slices of fresh cucumber
Bread or bun of your choice (after gorging myself on Easter, I went for the wheat bun)
Beano's Pineapple Honey Mustard (you can get it here: http://conroyfoods.com/shop.php)

Cut the bun open and put the cucumber on the bun first, followed by the ham, cheese, and put as much Pineapple Honey Mustard on it as you want! Yum! 

Shrimp Po Boy

The shrimp po' boy sandwich can be done more ways than you can think of! You can fry your shrimp, grill it, saute it, boil it... not to mention the lengthy list of possible toppings! 

This sandwich got its name in New Orleans. The story says that a couple of sandwich shop owners (who used to be streetcar conductors) helped out some of their former colleagues during a strike against the streetcar company. They would give the "poor boys" free sandwiches, which was eventually shortened to po' boy.

The po' boy name isn't limited to just shrimp sandwiches, they can also be made with roast beef. Since we're still in our seafood series, we'll stick with the shrimp.

What you'll need:

1/4lb small to medium shrimp per sandwich (preferably de-veined, peeled, and pre-cooked)
2T Butter
1t Chili Powder
Garlic Salt to taste
Paprika to taste
Other spices to taste
Lettuce
Tomato
Poppy seed bun
Beano's Cocktail Sauce (available here: http://www.conroyfoods.com/shop.php)

I decided to saute my shrimp in some of my favorite spices and some butter.

If you bought shrimp that needs to be peeled and de-veined, do that first. Once the shrimp has been prepared, put it aside and cut your tomato, bun, and lettuce and put it aside. When the shrimp is cooking, you want to make sure you can keep an eye on it. 

Melt 2T of butter in the microwave and put in a bowl big enough to fit the shrimp. Add your spices and mix well. Toss the shrimp in the bowl and coat it thoroughly.

Once the shrimp is coated in the butter and spices, pour the mixture into a pan at medium heat and saute until the chili powder starts to caramelize.

Pull your shrimp from the stove and assemble your sandwich: lettuce on the bottom, then tomatoes, shrimp, then the Beano's Cocktail sauce!

Stay tuned... Next week we'll be making a sandwich with that leftover Easter ham!

Lobster Roll

For this sandwich, we kept it pretty simple. You can go as over the top and add as many things to it as you want! 

This is a great recipe to keep on file for lunch during lent for super busy Fridays. It's so quick and simple!

What you'll need (per sandwich):

1 cup lobster meat or imitation lobster meat

1 split top bun (or regular bun if your local bakery doesn't have any split top buns)

1/4 cup of Beano's Lemon Butter Dill sauce

Pepper, sprinkle to taste

All you have to do is put the lobster meat (or imitation lobster meat) and Beano's Lemon Butter Dill sauce in a bowl and mix it together. For me, this sauce has enough flavor on its own and doesn't need any add ins, but if you would like to add your own signature to this sandwich, this is where to do it.

Split your bun and stuff your lobster mixture into the bun and top with a little bit of black pepper!

Simple as that! You can purchase the Lemon Butter Dill sauce straight from the Beano's website: http://www.conroyfoods.com/shop.php

Fish Sandwich

So, this time of year on Fridays many people partake in seafood sandwiches. For the next 3 weeks, we'll be doing some different seafood sandwiches! The first is my personal favorite, the classic grilled fish sandwich.

This works just as well with a fried fish sandwich, but like I said, this is MY personal favorite!

What you'll need:

• A piece of your favorite white fish (there's no such thing as too big of a piece of fish!)
• Sesame seed bun
• Lettuce
• American Cheese
• Spices to season the fish: I used some salt, pepper, chili powder, and season salt to taste, I just did a dash of each on each side
• Beano's Tartar Sauce

We'll start with the fish, I put a little bit of olive oil in a pan and placed the fish in the center of it. I dashed my spices on the side that was facing up, then flipped it when the edges started to turn opaque and did the same for the other side.

While the fish is cooking, I cut my sesame bun and lettuce. I put the cheese on the bottom half of the bun and lettuce on the top half.

Once the fish is cooked through (it should be flaky and completely white, no see-through parts), place it on the cheese and squeeze some Beano's Tartar Sauce on top! Then just place the top bun and lettuce on top and enjoy! 

Next week, we'll do a shrimp po' boy sandwich with our Beano's Cocktail Sauce!

Cold Cuts: Your Sandwich Loves Them

This week, since Monday was National Cold Cuts Day, our blog will be dedicated to this yummy cured meat.

Cold cuts come in many different shapes, sizes, and flavors and can be found in pre-packaged containers at your local grocer or they can be sliced to order at the deli.

They can play center stage on your sandwich or they can be served au natural alongside some cheese and deli mustard. 

Interesting fact: the Spanish word, fiambre, means both "cold cut" and "dead body" in Chile and Argentina... 0.o I'd stick to ordering name-specific lunch meats!

The sandwich we made this week was super simple and only takes a couple of minutes to assemble. 

What you'll need

• 2 slices of bread
• 8 slices of your favorite cold cut (we used 2: hard salami and mortadella)
• 2 slices of your favorite cheese (we used provolone)
• 1 piece of lettuce (or if you really like lettuce, use 2!)
• 2 slices of tomatoes
• Beano's Deli Mustard (available at your local grocery store in the deli)

Put one slice of mortadella flat on the bottom piece of bread. Then roll up 6 pieces of salami, and put those on top of the mortadella. Top those with another piece of flat mortadella. Add the cheese, then tomato. Squeeze the Deli Mustard on, then top with lettuce and the top piece of bread!

Like I said, super simple this week! Next week, we'll be up early making a delicious breakfast sandwich since it's going to be lighter earlier... Don't forget to set your clock forward this weekend for Daylight Savings Time!

Muffaletta: A Mardi Gras Favorite

The Muffaletta is a sandwich layered with provolone, mozzarella, mortadella, salami, ham, and an olive salad. It's named for the loaf of bread that this sandwich is traditionally built on. It was born in the French Quarter of New Orleans... a New Orleans original just in time for Mardi Gras!

You can buy pre-made olive salad, but where's the fun in that? We made our own using our Beano's Submarine Dressing.

What you'll need:

For the olive salad (makes enough for about 3-4 sandwiches):

• 1 cup of green olives
• 1 cup of black olives
• 1 cup of giardiniera 
• 1/2 cup of Beano's Original Submarine Dressing

For the rest of the sandwich (per sandwich):

• 1 small loaf of your favorite bread
• 5 slices of mortadella (a deli meat, ask for it at your deli counter, they should know what you're looking for)
• 4 slices of salami
• 2 slices of mozzarella cheese
• 2 slices of provolone cheese
• 4 thin slices of ham

To make the olive salad, put all of the ingredients except the sub dressing in a food processor (just enough to chop them up, you don't want your pieces too small) if you have one. If not, chop everything up by hand. 

Put your chopped up olives and giardiniera in a bowl and add the sub dressing. Mix well and let it sit for as long as you can (overnight preferably).

Once your olive salad has soaked up all of the flavor from the sub dressing, you can build the rest of the sandwich.

Cut the loaf in half and on the bottom half, start to build your sandwich. Start with the ham, ribbon all 4 pieces along the bread, then layer 2 pieces of the salami on top of that.

Then, lay the mozzarella cheese down, before you add the mortadella. It's not necessary to roll the mortadella, but it looks nice and adds some height to the sandwich.

On top of that, add the layer of provolone, the rest of your salami, and then it's time to add the star of this sandwich: the olive salad! Scoop on as much as want and feel free to eat some as a side as well! Top your sandwich, and there you have it. 

Join us next week for a look at cold cuts, just in time for National Cold Cuts Day!

The Caprese: A White Pizza in Sandwich Form

The Caprese sandwich, named for its shared ingredients with the Caprese salad, also shares an ingredient profile with the white pizza. Traditionally, the ingredients include tomatoes, fresh mozzarella cheese, basil, some seasoning, and olive oil. 

Fun fact: Caprese means in the style of the Italian island of Capri. Capri is a lovely island that is well known for being a popular tourist attraction, even back to the days of the Roman Empire. Also, Greek mythology referred to Capri as the isle of Sirens. 

What you'll need:

A loaf of crusty bread

A tomato

Fresh Mozzarella cheese

Sliced Mozzarella cheese

A bottle of Beano's All-Natural White Pizza Sauce in your        favorite flavor (Oregano, Basil, or Sun-Dried Tomato)

Cut the loaf of crusty bread into the number of sandwiches you would like to make. Typically, a ciabatta loaf will yield two to three sandwiches. Then cut the pieces you're going to use to make your sandwich(es) in half long-ways.

In sticking with tradition, I used the White Pizza Sauce with Basil. Don't forget to shake well before using! I put a little bit (a few squirts from the bottle) on each side of the open bread and spread it around.

Then, I cut a three tomato slices (for one sandwich) and three slices of fresh Mozzarella.

On top of the layer of White Pizza Sauce, I put a slice of the pre-sliced Mozzarella, a layer of fresh Mozzarella, a layer of tomatoes, and another layer of pre-sliced Mozzarella. 

Then, just put the top of the sandwich on and put it in the oven or toaster oven until the cheese begins to melt and the bread is toasted. I did 350 for 7 minutes, but every oven is a little bit different! 

Then, enjoy! Next week, we'll be making a Muffaletta sandwich in honor of Mardi Gras!

How to Impress Your Valentine

This Valentine's Day, bump breakfast in bed up a notch with this recipe for heart shaped eggs in a basket, heart shaped potatoes and bacon!

What you'll need:

• Bread
• Eggs
• Bacon
• Potatoes
• Oil to pan fry the potatoes
• Beano's Southwest Sauce
• Salt and Pepper to taste for the egg and potatoes

There's some prep work that will go into this V-day breakfast. For the heart shaped eggs in a basket, cut a heart shaped hole out of the center of a piece of your sweetheart's favorite bread. You can use a large cookie cutter, or if you're pretty good at eyeballing shapes, feel free to do it free hand with a knife. 

Then, cut out the heart shaped potatoes. I cut the potato into about 1/2 inch thick slices, then cut the potato slices into heart shapes. Here, again, feel free to use a cookie cutter or do it free hand.

I always cook my bacon first (in a pan on medium heat) if I'm making breakfast so that I can use the grease from the bacon to add flavor to the rest of the meal. Then, I put some foil over it and put it in the microwave (don't start the microwave with tin foil on your bacon!!) to keep it warm.

Since the potatoes will take a little bit longer than the eggs in a basket, put these on to fry either alongside the bacon, or right after. I used some of the bacon grease, along with some oil to fry the potatoes. Cook until browned.

For the heart shaped eggs in a basket, toast your piece of bread that we cut the heart shape out of (or you can cook it in a little bit of oil or butter), and put it either in the same pan you cooked the potatoes and bacon in, or grab a new one and lightly oil it. Crack open an egg and empty the contents into the heart shaped void in the bread. Try not to break the yolk!

Let the egg fry until it's done to your sweetheart's taste. Use a spatula to remove the delightful treat from the pan and put it onto a plate. Finish it off by tracing the heart around the egg with some Beano's Southwest Sauce! Yum!

That's a Wrap!

This week, we'll be making a wrap! A wrap is just a sandwich that is rolled up in a flat bread instead of being piled on top of and topped with bread. You can put anything in them that you would put on a traditional sandwich. Wraps are a super easy way to add some variety to your lunch throughout the week.  

So, here's a look at the ingredients we'll need to get our wrap going this week: Some ham, turkey, cheese, Flatout flat bread, and some Beano's All-American Sandwich Spread (found in your local grocery store's deli section). 

First, you'll lay your Flatout flat bread out.

After that, you'll put the Sandwich Spread on the flat bread. 

Then, you'll put the cheese of your choice on the flat bread. 

Next, you'll put the meat of your choice on the flat bread. This is also where you'd add any veggies or extras if you wanted them!

Last, you roll it up! You can tuck the ends in if you have lots of yummy stuff stuffed inside of it, but that's really not necessary with our simple wrap.

All done! Or should I say... That's a Wrap!

Enjoy and we'll see you next week! Stay tuned to our Facebook and Twitter pages for the announcement of what we'll be making next!

Back for Seconds

Hot Pastrami! (or was it hot tamale...) Anywho... Welcome back to Between the Bread with Beano's! This past Tuesday was National Hot Pastrami Sandwich Day!! We decided that this sandwich would be a great blog topic for this week. We love a good pastrami sandwich! 

Fun fact: Pastrami is effectively corned beef that has been smoked. The smoking adds flavor as well as preserves the meat. Before refrigeration, this was a popular means of meat preparation to keep the meat from spreading bacteria. 

So let's take a look at how one of these sandwiches is put together... 

The ingredients you'll need for the pastrami sandwich we're going to make are marble rye bread, Swiss cheese, pickles, pastrami, and Beano's Deli Mustard. 

First, you'll lay your marble rye bread out as pictured so that you can put Deli Mustard on the inside of both pieces.

Then, you'll pile as much pastrami as you'd like onto one of the pieces of bread (we like to use a lot!)

Next comes the Swiss cheese! (or your favorite alternative cheese)

On top of the cheese, you'll put the pickle. Dill complements the rest of the sandwich, but you could also use bread and butter or your favorite pickle here. It also adds a nice crunchy texture to the sandwich.

Now, you'll put the sandwich together and you're ready for the "hot" part of the pastrami sandwich!

I like to use a toaster oven, but you can put the sandwich on a griddle or use a conventional oven if you don't have a toaster oven. I leave it in just long enough for the cheese to get nice and melty. Note: if you're going to put the sandwich on a griddle, I would suggest putting a little bit of butter on the outside of the bread... it will brown really nicely and taste great!

There you have it! A hot pastrami sandwich! I feel like I'm in a New York Deli :) Enjoy!


Next week... The Breakfast Sandwich!

The Best Place to Start is the Beginning

Welcome to Between the Bread with Beano's! We figured the best way to kick off our brand new blog all about sandwiches was with a nod to where we began. The very first product we started bottling was our Beano's Original Submarine Dressing, so we'll start with a good, old-fashioned submarine sandwich!

So, this sandwich has many names: Italian Sandwich, Grinder, Sub, Hoagie... and really no "official" name, but here at Beano's, we just call it delicious! Let's take a look at the makings of one of our all-time favorite sandwiches.

Here's a look at the popular ingredients for this sandwich. For the veggies, you can't go wrong with some lettuce and tomato. A foot-long sandwich bun is pretty standard for this sandwich, but you can get a smaller or larger bun to fit the size of your appetite. The meats here are ham, turkey, sandwich pepperoni, and hard salami. For the cheese, you can use your favorite... I think provolone cheese works best! And last, but not least, the sub dressing!

Next, you'll cut your bread in half and lay it out open-faced..

Cut your veggies (you can add more than just lettuce and tomato to make the sandwich a little bit more fancy... some people like to put some onion and peperoncini on their hoagie)

Now that your veggies are cut, they're ready to go on the bread that you laid out earlier.

On top of the veggies, you'll add the cheese...

Then, the meat! I like to use deli shaved turkey and ham and deli sliced sandwich pepperoni and hard salami, but you can use pre-packaged deli meats if you prefer!

To complete the sandwich and bring all of the other ingredients together, shake your bottle of Beano's Original Submarine Dressing so that the spices are mixed with the oil and pour some on your sandwich! 

There you have it! Yum... Now excuse me while I go eat this delicious sandwich!

Next week... We'll be making a hot pastrami sandwich in honor of "National Hot Pastrami Sandwich Day"!