PHOTOS BY DAWN PAUL & MELISSA SPELTS
Zing! Bam! Wow! We’re blasting into your kitchen with some exciting transformations of an all-time family favorite—the sandwich. So read up, change up, eat up, and become a sandwich superhero!
BBQ Chicken Bacon Avocado Sandwich
By Ann Park
Bread of your choice—homemade rolls are ideal
Chicken breast, cooked and shredded
2 Tbsp. BBQ Sauce
Cheddar cheese slices
1-2 slices bacon—warm and crispy
Red onion slices
Season chicken breast with salt and garlic powder. Slow-cook chicken in crockpot for 6-7 hours on low, until meat is done and shreds easily. Add BBQ sauce to chicken and mix. Melt cheese on top of the meat. Add mustard and mayo (if desired) to bread. Pile on meat and melted cheese. Top with bacon, avocado slices, pickles and onions.
Slow Cooker Buffalo Chicken Sliders
By Cindy Jones
These easy, savory sliders are sure to please even the pickiest crowd. Pair them with fresh veggies and you have a low-effort dinner or game day snack that will have everyone asking for your recipe!
12 count King’s Hawaiian Rolls
4-5 Boneless, skinless chicken breasts
1 jar Sweet Baby Ray’s Buffalo Wing Sauce
1 package Ranch Dip Mix
Optional—Monterey Jack or Swiss cheese, cut into small squares
Add chicken, all but about 1⁄4 cup of the buffalo sauce, and ranch mix in slow cooker. Cook on high for 4-5 hours , 6-7 hours if frozen.
Once the chicken is cooked through, remove it from your slow cooker and shred with forks. Add chicken back into pot, add additional buffalo sauce, stir, and let warm for 10 minutes.
Cut the Hawaiian rolls in half, add sliced cheese if desired, and toast in the oven at 175° for 5-6 minutes or until cheese is melted. Spoon shredded chicken mixture over rolls and add tops. Serve with fresh veggies and Ranch dip.
Cranberry Mayo Turkey Sandwiches
By Hailey Minton
This easy to make cranberry mayonnaise is the perfect complement to your favorite turkey sandwich.
Deli turkey, sliced thin
Hoagie buns or your favorite bread
2 Tbsp. mayonnaise
2 Tbsp. whole berry cranberry sauce
Salt to taste
Optional toppings: cucumber, sprouts, fresh spinach, tomatoes, Monterey jack or mozzarella cheese.
Mix mayonnaise and cranberry sauce until blended and creamy. Spread onto hoagie buns or bread, layer turkey and toppings on, and enjoy!
Italian Grinder with Slaw
By Ryan Spelts
I was feeding 7 people, so I purchased two Ciabatta bread loaves from Smith’s and sliced them in half. You may need to decrease the quantities if you are only making a few sandwiches. This made two full loaves worth of sandwich making 8 large servings.
1 lb. salami
1 lb. pepperoni
1.5 lb. smoked turkey
1 lb. Munster cheese
1 lb. Provolone cheese
1 head iceberg lettuce
1 red onion
1⁄2 jar banana peppers
1⁄4 cup Italian dressing
1 cup Mayo
Salt and pepper to taste.
Optional: Olive slices, pickles
I put the meat and cheese on the sliced bread and baked under the broiler for about 10 minutes until the cheese was browning.
For the slaw (this is the magic maker): chop the lettuce, onion, and banana peppers into tiny pieces. Pour into a large bowl and add dressing, mayo, salt, and pepper. Mix well.
Once the cheese is melted, pull the sandwiches from the oven. Add the slaw and any extra toppings you like and enjoy!
Air Fryer Chips
By Ryan Spelts
6-7 Russet Potatoes, sliced thin
2- 4 Tbsp. Olive Oil
Salt to taste
Peel potatoes with a vegetable peeler. Using a mandolin or sharp knife, cut potatoes into thin slices. Transfer to a large bowl, add ice cubes and enough ice water to cover. Soak for 15 minutes and drain. Repeat this soaking process another 15 minutes.
Drain potatoes, place on towels and pat dry. Add to a large mixing bowl, drizzle with olive oil, and sprinkle with table salt.
Place potatoes in single layers in the bottom of the air fryer, add another layer in the basket. Cook at 400° for 15 minutes, or until crisp or slightly browned in spots (check them often to ensure they don’t get overcooked).