{slow cooker} buffalo chicken sliders with blue cheese slaw

are you ready for some football!

{slow cooker buffalo chicken sliders with blue cheese slaw} crowd pleasing + semi-homemade is the perfect combo for these #football favorites!

tonight is the kick-off {PUNS} of the NFL’s first week! 

and while, for most, football season is all about the game, for me, it’s a season filled with sunday fundays, hometown pride {DA BEARS ..yes i know cutler is still our quarterback} + of course, the glorious football food that comes along with it all!

ever since my culinary fire was lit, i have dedicated football season to trying out new chili + slow cooker recipes on my guinea pig friends.

they get fed. my ‘to-try’ recipe list gets more organized.

everyone wins! {except, usually, da bears}

and since sundays are a dedicated game day from this day till late january, that gives me some serious time to perfect my tailgate taquitos + my chicago chili.

{slow cooker buffalo chicken sliders with blue cheese slaw} slow cookers make things so easy!

while the allure of the slow cooker is impossible to resist, it’s also super fun to stretch my bite-size wings {GUYS. ANOTHER PUN} and give some fun appetizers a whirl as well!

so! starting today, i’m going to post a gameday delight every week!

whether you find yourself hosting a weekly fanatic feast or spend your sundays curled up on the sofa for a party of one – these recipes will ultimately have the spirit that football season emits to me!

i think this will be a super fun way to get all jazzed about the week to come {regardless of how your fantasy running back did last week}.

and hey, for those of you who are giving me the ‘i. dont. care. about. football.’ eyeroll, think of this weekly series of apps, dips + chilis as a way to grow your arsenal of party food!

so let’s start off with my go-to, the slow cooker recipe that started as a football sunday trial + wound up as my gould gold standard for easy, crowd-pleasing food!

the buffalo chicken slider with blue cheese slaw!

{slow cooker buffalo chicken sliders with blue cheese slaw} crowd pleasing!

the chicken is as hands-free as it gets! you simply toss it into a slow cooker with some fizzy beer, a bottled buffalo sauce + a classic spice mix.

as the chicken cooks away in the orange pool of love, your house literally starts to smell like a party is about to go down + all that’s left is to mix up a semi-homemade slaw.

the slaw can be made ahead of time but once you see how simple it is, all you’ll need is a yawn-inducing halftime report to whip it together! the coleslaw crunch is left intact, and you my friend, just got a little arm workout from whisking together the dressing!

{slow cooker buffalo chicken sliders with blue cheese slaw} these are sure to be your #gameday favorite!

the thing that’s the best about these little sandwiches of buffalo love is that they are super versatile!

slider buns take them to two-bite town, lettuce wraps excite your low-carb-abiding guests + pretzel buns -of any size- please the masses!

however you serve ‘em up, i know the flavors will have your guests doing a touchdown dance to the slow cooker for seconds! i think it’s fair to say that once your guests get a whiff of these sliders, they won’t be saying ‘i think i’ll pass!’

{i may have just won the pun superbowl..}


{slow cooker} buffalo chicken sliders with blue cheese slaw
 
Cook time
Total time
 
Serves: 6 servings
Ingredients
for the buffalo chicken:
  • 1.5 lb of boneless skinless chicken breast, 3 huge pieces
  • 1 beer, i used 312
  • ½ cup of your favorite buffalo sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 tablespoons butter
for the blue cheese slaw:
  • 1 package of coleslaw mix
  • 1 jalapeno, seeded + thinly sliced
  • 1 large carrot, peeled + peeled into thin slices
  • ⅓ cup mayonnaise
  • ¼ cup apple cider vinegar
  • ⅛ cup sugar
  • ½ teaspoon celery salt
  • freshly ground pepper, to taste
  • 3oz crumbled blue cheese, more to taste
Instructions
buffalo chicken:
  1. pour the beer into the base of the slow cooker
  2. place the chicken, in single layer, into the slow cooker.
  3. mix the sauce, garlic + onion powder. pour over the top.
  4. cover + cook on low 6 hours. {may do 4 hours on high!}
  5. shred the chicken + mix with the butter. let cook for additional 15 minutes.
  6. serve on slider buns with slaw on top! enjoy!
blue cheese slaw:
  1. combine the coleslaw mix, jalapeno + carrot.
  2. in a small bowl, mix together the mayonnaise, vinegar, sugar + celery salt. whisk to combine.
  3. dress the coleslaw mix with the mayonnaise mix, evenly to coat.
  4. fold in the blue cheese.

 


cooktip

don’t have time for the slow cooker? no problem!

i suggest to poach your chicken breast in the beer {with water to cover, if needed} then shred + mix with the buffalo sauce, spices + butter! voila! done in under 20 minutes!

and. although i find the shredded meat from a rotisserie to be a bit dry, you could swap the chicken out for store-bought rotisserie for the sheer convenience of it!

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a great way to drop cals in this football food is to serve the slaw in a lettuce wrap! you could also swap the mayo in the slaw recipe for plain greek yogurt.

tiny leftovers

both components of this dish hold super well in tupperware! whether you want to make it the day-ahead of a party or hold onto leftovers – the chicken will reheat best in a pot over low heat {add the butter at this step!} and the slaw will lose a bit of its crunch, but you could add fresh -undressed- coleslaw mix to resurrect the crisp touch!

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avocado slices are awesome as a topping! you could also add finely sliced celery to the slaw mix for the full buffalo wing companion experience!

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although i hate to realize it, i know that some of you are not blue cheese lovers.. but that’s okay! in the slaw, simply omit the blue cheese! it still packs tons of flavor! if you want a ranch flavor then you could add in a tablespoon of packaged ranch mix to the slaw dressing or give your sandwich a drizzle of ranch dressing for the effect!

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slider-style is my party go-to for these! i like to set up a buffet bar with the chicken, slaw, blue cheese crumbles, fresh jalapeno slices, ranch dressing + classic potato chips for maximum build-your-own options!
drink

this is football season, ya’ll – go with an ice cold beer or hard cider!

hatch chile cream cheese + avocado bagel sandwich

late summer means. .

hatch chiles!

let’s talk about ‘em.

{hatch chili cream cheese + avocado bagel sandwich} sometimes the best things are the simple things! hatch chilis, cream cheese, avocado + fresh ground pepper are a winning combo!

the hatch chile, or the new mexico chile as it is more formally known, grows best in the climate of its namesake.

authentic new mexican hatch chiles are a prized favorite among those from the southwest + are actually named after their original growing area in hatch, new mexico. {phew! i love when new facts are easy to remember!}

hatch farmers say that the intense sunlight + cool nights in this valley result in a uniquely flavored chile.

the typical season for the chile runs from august into early september + in that {far too short!} timespan, you’ll see people running -not walking- to their markets to join in on the chile party!

{hatch chili cream cheese + avocado bagel sandwich} sometimes the best things are the simple things! hatch chilis are all the rage + really shine in this sandwich

one of the greatest things about hatch season is the prized process of roasting!

if you’re lucky enough to catch a roasting, you’ll find a chile roaster from your market standing proud next to a large cylindrical cage drum over propane-fueled flames.

with a rumble in your tummy + a glimmer in your eye, you’ll watch as the bright hatch peppers turn ‘round + ‘round, blistering over the mesmerizing flames.

{hatch chili cream cheese + avocado bagel sandwich} sometimes the best things are the simple things! hatch chilis are all the rage + they really shine in this homemade cream cheese mix

my move to wichita has brought me closer to the new mexico region, therefore i have run into these roastings weekly at my local whole foods, but the internet tells me that a lovely market near you {wherever you are!} just might have the same wonder occurring.

no roasting near you? no problem!

just as with other peppers, you can easily get the job done at home by simply roasting them over an open flame on your gas stove or grill! the always burning things in two seconds broiler is there for backup as well.

once roasted, they have a meaty flesh + mild-medium heat making them ideal for use in chile rellenos, tortilla soup + chile con queso. . but today, i am going to totally throw you for a loop.

we’re going to mix it up into some cream cheese, schmear it on a freshly toasted bagel + top it with buttery avocado + cool cilantro.

and guess what. .

{hatch chili cream cheese + avocado bagel sandwich} sometimes the best things are the simple things! hatch chilis, cream cheese, avocado + fresh ground pepper are a winning combo

. .this bagel sandwich blew my mind.

no if’s, and’s or but’s about it.

the decadent cream cheese is laced with the subtle heat of the hatch chiles + with each bite, they form a perfect marriage.

i scarfed down enjoyed this sandwich for a treat-yo-self kind of lunch but it would truly taste great at any time of the day! {brunch eaters, i’m talkin to you – throw a fried egg equipped with a runny yolk on top + fahgettaboudit!}  


hatch chile cream cheese + avocado bagel sandwich
 
Cook time
Total time
 
Serves: 2 sandwiches
Ingredients
  • 5 tablespoons cream cheese
  • 3 tablespoons hatch chilies, roasted + chopped
  • 1 avocado, sliced
  • 2 plain {or sesame seed!} bagels, toasted
  • 1 tablespoon cilantro, chopped
  • kosher salt + freshly ground pepper, to taste
Instructions
  1. combine the cream cheese + hatch chiles in a bowl. mix well!
  2. season the cream cheese mix with salt + pepper to taste.
  3. spread the cream cheese mix over one side of your toasted bagel.
  4. lay the avocado over the cream cheese, season with freshly ground pepper + cilantro.
  5. enjoy!


swap

 no hatch chiles near you? i bet you can find an anaheim! these peppers are a bit milder then their cousin the hatch, but they will roast up beautifully + can typically be found year-round! ja

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a protein would be a great add – like roasted deli turkey for a lunch vibe or grilled chicken breast for an amped up dinner version. don’t forget about the runny egg mention, that’s a serious home run.

tiny leftovers

 while the assembled sandwich won’t hold too well after 8+ hours, the cream cheese mix sure will! just store it in a airtight container in the fridge!

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a great way to drop the cals would be to choose a light cream cheese + swap the bagel for a hearty whole grain bread.

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did you know that the chile pepper is actually a fruit!

“Chilies straddle the border, a fruit technically, a vegetable in our salads and curries. Perhaps some of the confusion comes from the fact that, well, chili peppers don’t want to be eaten by us. That’s why they produce capsicum, the chemical substance that is felt by our tongues as pungent spiciness. Their intended targets are birds, who cannot taste capsicum.”

also!

“Another definite fruit characteristic is that, despite the presence of capsicum, chilies are in fact incredibly healthy. They have more Vitamin C than oranges, more Vitamin A than tomatoes, and are significant sources of Magnesium, Iron, and Thiamine.”

{fun information is from this source!}

 

tandoori chicken burger

chicken burgers.

UGH.

is that the noise you just made? it’s okay. i used to loud huff at any mention of those two words combined.

..but the truth is, these poor little poultry patties really have a bad rap.

{tandori chicken burger} fresh ingredients!

chicken burgers are notoriously known for being dry + flavorless. always overcooked. always, dare i say, boring!

but here i am to pump a little hope into the hearts of your cooking world with a tandoori-spiced chicken burger that’s sure to bring the flavor!

{tandori chicken burger} the spice mix steals the show!

tandoori.

let’s first talk about that magical culinary word.

tandoori chicken is a dish originating from an indian subcontinent. it traditionally consists of roasted chicken that is marinated in yogurt + then flavor boosted with with gorgeous red + yellow spices, such as paprika, cayenne + tumeric.

where does the name come from? well, the chicken is traditionally cooked in a clay oven called a tandoor!

woooo!
learning is fun! go team!

{tandori chicken burger} simple ingredients, a quick spice mix + ground chicken!

so, today, we’re going to let that knowledge influence us + we’re going to take a chicken patty to tandoori town!

our spin will start by seasoning ground chicken with a few kicks of cayenne + paprika, we’ll incorporate the yogurt by topping the chicken patty with a quick tzatziki sauce then we’re going to keep tradition alive by serving it on naan.

and once we grill the burger up, we’re going to layer some crisp fresh veg on the patty party! {are you counting how many times i’ve said patty? i literally can’t stop.}

{tandori chicken burger} an exotic twist on the chicken burger! _

now that we’ve talked about the plan, let’s talk logistics. i’m talkin about the patty cooking basics.

from my research, the internet has taught me that the key to patty success in the cooking process is to LEAVE THE BURGER ALONE.

mix it. form it. heat it. WAIT FOR IT. flip it. smile at it. WAIT FOR IT. eat it.

that’s simple enough, right?

basically, any flipping excitement needs to take a backseat on this one because once you place that patty on the grill you MUST leave it alone for 5 minutes. if you move it before then, you will risk literally watching your dreams crumble before you. a bit dramatic? NAH. chicken burgers are some serious stuff!

and while the patties are transforming into dinner – you’ll have some time to slice up the fresh veg + whip up a quick tzatziki.

if you’re not like me + don’t always a batch of the tzatziki in your fridge, then please promise me you won’t skip this step.. it comes together super quick + your burger needs it like a coca cola needs the classic.

{tandori chicken burger} an exotic twist on the chicken burger! plus - the tzatziki that everyone loves!

and in the final moments, while the tandoori chicken burgers are resting alongside it’s accompaniments, you’ll want to leave that grill pan on high so you can char up the naan.

i buy my naan from the store {heyyy stonefire! you’re the only one for me!} but if you make your own, then do all that awesomeness beforehand + gauge the size of your naan to the likings of a burger bun.

as for those who store buy, you’ll notice the packaged naans are kinda amoeba like – always a different shape + size! so, same rule for you as it is for the awesome naan homemakers. . you might need to cut yours to fit to be folded up + around whatever size chicken burger you have!

once that naan situation is all figured out + it’s grill lines are looking fierce, then you’ll build your very own tandoori dream inside of it!
enjoy!


tandoori chicken burger
 
Cook time
Total time
 
Serves: 4 chicken burgers
Ingredients
for the chicken burger patties:
  • 1½ pounds ground chicken breast
  • 4 scallions, sliced thin
  • 3 tablespoons fresh ginger, grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon paprika
  • ½ tablespoon cayenne
  • 1 teaspoon cumin
  • kosher salt + pepper, to taste
for the burger building:
  • cucumber, sliced thin on the bias
  • red onion, sliced into thin rounds
  • cilantro, chopped
  • tzatziki, to taste
  • 4 naans, cut to size
Instructions
  1. in a medium mixing bowl, combine the ground chicken with the listed ingredients + mix well. form into 4 patties.
  2. on a grill pan {or skillet} over medium-high heat, cook the chicken burgers for 5 minutes for the first side - without flipping!
  3. then flip the burgers, and cook for an additional 3 minutes.
  4. toss your naan bread on the grill during the last few minutes + grill until your liking.
  5. top the burgers with a few sliced cucumbers, red onion + a handful of cilantro.
  6. lastly, top the burgers with the tzatziki + enjoy!
Notes
adapted from a great blog! thank you for the inspiration baked bree!

 


 cooktip

soak the raw red onion in an ice bath {small bowl with water + ice cubes} to remove the raw bite!

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these would make great sliders! just form the patties into slider size + adjust the cooking time depending on the size! you could set up a little slider building station with all the toppings on the side or build them yourself + serve on a platter at your next party!

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a great way to drop the cals here would be to remove the naan + replace with a large butter lettuce leaf as a lettuce wrap!

Symbols-Add   i have tried this burger with hummus on the bottom of the naan + the added creamyness was totally delish!

swap

is the tzatziki not jazzing you up? here is a quick yogurt sauce with mint that’s a wonderful alternative!

in a small bowl, mix the following until well combined:

  • 6oz fat free plain greek yogurt
  • 1 tablespoon fresh mint, finely chopped
  • 1 large lemon, zested + juiced
  • 2 teaspoons cumin
  • salt + pepper, to taste

the cubano

cuban pressed sandwich. cuban mix. mixto. cubano.

whatever you call it, it’s an absolute sandwich party in your mouth.

{cubano sandwich} M E A T! pork shoulder is marinated in a fragrant dry rub_

being a bit of a florida-phobe in my younger years {so. many. bugs.} i knew nothing of the state’s beloved cubano {that’s the name i choose, then i usually snap my fingers above my head + pretend i’m salsa dancing}

but within weeks of knowing AJ, he had lovingly introduced me to the layered sub-style sandwich that sits among his favorite foods. and well, today is AJ’s birthday {WOOO! BIRTHDAYS!} so what better day than to share how i layer up one of his favorites!

but first, let’s take a selfie let’s learn a bit about the precious sandwich because turns out the cubano is a pretty controversial topic.

isn’t it just a variation of a ham + cheese sandwich? oh no, my friend! besides it’s few names, there’s also a few variations depending on what southern florida city you’re in! so, let’s get educated!

{cubano sandwich} this is a slow-cooker take on the classic sandwich! fragrant pork shoulder, ham, mustard, swiss + pickles - yum!

in the early 20th century, travel was easy from cuba to the cities of south florida, from key west to tampa. the cubano was often made in the cafes of these communities to cater to the cuban workers on their lunch breaks! the cubano was then later brought by cuban exiles to miami, where it is still culturally ingrained.

while every cubano aficionado has their own version, it is primarily agreed upon that the sandwich is constructed of layers of roasted pork, glazed ham, swiss cheese, thinly sliced dill pickles + yellow mustard on cuban bread that is buttered on both sides + warmed up in a sandwich press.

as for the variations, tampa likes to push the envelope by including salami in the layered mix. this addition is believed to have come about due to the italian immigrants that were also apart of the tampa immigrant community.

and some delis will offer mayo, lettuce + tomato to join the party but any such inclusions are frowned upon by traditionalists – no matter what city cafe counter you’re bellied up to!

{cubano sandwich} this is a slow-cooker take on the classic sandwich!_

as for my ambitious version, i utilize the slow cooker for a mojo-marinated pork shoulder, stick to the agreed upon ingredients {no salami here!} + grill the bread because i love the flavor the char from the grill adds to the richness of the piled meat.

now, if i could get my hands on authentic cuban bread i would 100% include that in the mix, but an italian or french loaf is always readily available in my local markets. as long as the bread you choose is a long, crusty loaf with tender interior then you’re going to be a happy cubano camper!

summed up:

key west + miami style→ keeps it classic

tampa style→ classic with a salami spin

working girl style→ classic with a slow cooker secret

however you build it, you’ll be glad you did! the cubano is not to be missed! enjoy!


the cubano
 
Prep time
Total time
 
Serves: 6 heavy-handed sandwiches
Ingredients
mojo-marinated pork:
  • 1 {3 lb} pork shoulder, trimmed of as much fat as possible
  • 1 tablespoon olive oil
  • 2 tablespoons cumin
  • 2 tablespoons dried oregano
  • 2 teaspoons kosher salt
  • 5 garlic cloves, smashed
  • 1 large white onion, thinly sliced
  • 1 ½ cups orange juice, fresh squeezed
  • 4 limes, juiced
cubano ingredients:
  • 6 slices of ham {any deli ham will do, i used a black forest ham}
  • 6 slices swiss cheese
  • yellow mustard, to taste
  • thinly sliced dill pickles, to taste {about 3 slices per sandwich}
  • cuban bread, cut into 7 inch sandwich lengths. {if cuban bread is not available, an italian or french loaf will substitute just fine!}
Instructions
  1. in a small bowl, combine the cumin, oregano + salt.
  2. evenly rub the spices onto the pork shoulder.
  3. heat olive oil in a large skillet over medium-high + sear the pork until browned on all sides {about 8 minutes}
  4. transfer the pork to a slow cooker.
  5. add the smashed garlic, onion, orange juice + lime juice over the top of the pork.
  6. cook on low for 6-8 hours {3-4 hours on high}, or until the meat falls apart.
  7. remove the pork from the juices in the slow cooker and to a cutting board. you may choose to shred it or slice the pork as best as you can.
  8. heat a grill over medium heat.
  9. lightly butter the outside {top + bottom ala grilled cheese style} of the bread + build your sandwich from the bottom up: folded ham slice, roasted pork pieces, swiss cheese, dill pickles + mustard.
  10. grill the sandwich until golden, remove to a plate + enjoy!
Notes
slightly adapted from one of my favorite bloggers, bev cooks.

 


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feel free to adapt your sandwich with the additions that speak to you! tampa style {adding salami} is really yummy as is using a dijon or spicy brown mustard in place of the yellow.

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a great way to repurpose the ingredients is to layer everything in quesadilla form {be sure to up the cheese count}. for entertaining, slider or crostini style is the perfect choice!

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if you have ghee in your possession, use that for the buttering of the bread! ghee will stand up better to the high heat of the grill! {so your bread doesn’t turn all nearly-burnt like you see in my photos!}

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if i have not convinced you to give the sandwich a go then i suggest watching the movie ‘chef’. mainly because it’s a fun flic but mostly because it tells the story of jon favreau commandeering a cubano food truck from miami to cali. after an hour of watching cubanos being expertly built in the tiny little kitchen with ease you’ll crave one of your own {the sandwich that is. not the kitchen on wheels}. guaranteed, or your money back. from someone, not me.

chicken teriyaki + swiss sub sandwiches

some food is just happy food.

this chicken teriyaki + swiss sub sandwich is one of those foods.{chicken teriyaki sub ingredients}_

it’s not exactly on the diet plan.

it’s a big indulgent {half a cup of ooey gooey shredded swiss on each sandwich!}.

but by golly, sometimes you just deserve to kick back, forget you know what calories are + simply enjoy every carby bite, amiright?

now, of course you can be a better person than me try to cut some cals here. maybe choose a flax wrap instead of a sub roll, opt for tofu instead of chicken or dial down the shredded swiss.. but trust me peeps, when this sandwich is made as the recipe instructs, it makes your tummy really happy.

let me walk you through it:{homemade teriyaki} whip it up in a food processor!

first, you whip up a homemade teriyaki sauce {see something good already! bye bye bottle!}. you then give sliced chicken breast, orange bell pepper + caramelized onions {next good thing – veggies!} the homemade teriyaki treatment.

then you lay down the teriyaki goodness onto a beautifully toasted sub roll, top it with tons of shredded swiss cheese {calcium! duh!} + bake it until it gets super soft + super cheesy!

have i sold you yet? maybe the crisp scallions {ahem, more veggies!} sprinkled over the top of the sub will put ya over the edge! ya? ya!

super delish, right?{chicken teriyaki on the stove!}

another thing i love about sandwiches, is that most of the time, if it’s done just right, you don’t need anything on the side!

the perfect sub, like this one, will give you a hearty protein, power veggies, gooey cheese + that always needed crunch factor! all the boxes have been ticked! no extra sides needed! now, that makes for an easy meal.

these chicken teriyaki + swiss sub sandwiches would also be great picnic food! follow all the steps, keep ‘em rolled up tight in the tin foil, pack ‘em in an insulated bag + they should hold their heat as you get all settled in atop a blanket on knoll.{chicken teriyaki sub}

. . .i have never actually done that.

but after my fingers + subconscious just created that situation, i have to run to the store now, so i can follow that picnic plan for dinner tonight! hey! i may even add in a long walk to park – now that toasted sub roll totally doesn’t have a cal count!

god, i’m good!


 

chicken teriyaki + swiss sub sandwiches
 
Prep time
Cook time
Total time
 
Serves: 4 sub sandwiches
Ingredients
for the chicken teriyaki:
  • 1 pound boneless skinless chicken breast, cut into strips
  • 1 large orange bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons sesame oil
  • ½ cup low-sodium soy sauce
  • ¼ cup dark brown sugar
  • 3 tablespoons honey
  • 2 tablespoon white vinegar
  • 1 cup frozen pineapple chunks, {or ⅔ cup pineapple juice if not using a food processor!}
  • 2 cloves garlic, {minced if you're not using a food processor}
  • 1 tablespoon ginger, grated
  • ¼ cup water
  • 1½ teaspoons cornstarch
for the sandwiches:
  • 4 sandwich rolls, sliced in half
  • 2 cups shredded swiss cheese
  • 4 scallions, thinly sliced
Instructions
for the teriyaki sauce:
  1. preheat the oven to 400º
  2. in a food processor {or large mixing bowl} combine the soy sauce, dark brown sugar, honey, vinegar, pineapple juice, garlic + ginger.
  3. in a small bowl whisk together the water + cornstarch until the cornstarch has dissolved. stream the cornstarch mixture into the soy sauce mixture. set aside
for the chicken + veggies:
  1. heat a large skillet over high heat + add one tablespoon of sesame oil.
  2. once the pan is hot, add the chicken and stir fry for 3-5 minutes or until the chicken has browned + is cooked through. remove from the pan to a side plate.
  3. to the same pan add the remaining tablespoon of sesame oil. add the orange pepper + onion, stir fry for about 2-3 minutes until the veggies are just beginning to cook but are still crisp. remove from the pan to the plate with the chicken.
  4. next, add the teriyaki sauce to the skillet + bring to a boil, then reduce to the heat + add the chicken + veggies back to the skillet.
  5. toss everything until combined + simmer over low heat until the sauce has thickened - about 8 minutes.
for the subs:
  1. while the sauce simmers toast the rolls in the oven until lightly brown.
  2. to assemble, lay out 4 squares of aluminum foil + place a roll on each.
  3. open up the sandwich roll + top each with the teriyaki chicken, peppers, onions, 2 tbsp of teriyaki sauce + equal amounts of shredded swiss cheese. place top of sandwich roll back on.
  4. roll the foil around each sandwich, place on a baking sheet + bake for 10 minutes.
  5. if desired, open up the tin foil + brown each sandwich under the broiler for a minute or two, but watch closely, this goes so fast!
  6. remove sandwiches from the oven, unwrap from the foil, top each sandwich with sliced green onions + enjoy!
Notes
slightly adapted from one of my blog idols, Half Baked Harvest
Nutrition Information
Serving size: 1 sub sandwich Calories: 763 Fat: 24 Sugar: 37 Sodium: 1555 Fiber: 4 Protein: 60

 


swap

don’t have the teriyaki sauce ingredients on hand? in a hurry? you can easily swap in a bottled brand of teriyaki from the store to ease your mind! simply add the bottled sauce to step 4 of the chicken + peppers list!

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the sub roll adds 180 calories per sandwich so the easiest calorie drop would be with this ingredient!

tiny leftovers

only cooking for 1? maybe only 3? make the full recipe + store the leftovers! mine kept for a week! chinese food is basically king of the leftover world.

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i love additions – have fun with your sandwich! some grilled pineapple would be awesome laid right on top of the sandwich stuff! bell peppers of all colors are welcome too! and you know i’ve added sriracha to the teriyaki sauce {1 tablespoon right into the mix} for a beautiful heat kick in the pants!

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ever notice that ginger roots are HUGE at the grocery store? a great way to get the most out of fresh ginger is to freeze it! first, you’ll want to peel the skin off + then simply store it in a ziploc baggie. when a recipe, like this one, calls for just a few grates of ginger, all you have to do is take it out of the freezer + grate away! SUPER simple trick!

afterthought

sliced swiss is shown in the picture above but during my testing, i found that shredded swiss melts like a dream. if you can only find sliced swiss then i would use 4 slices per sandwich to really get the cheese effect the sub calls for. -k