Chicken Salad Sandwich

Chicken Salad SandwichMy wife loves a chicken salad sandwich. It might be one of her top five favorite sandwiches. Personally, I think they are just ok, and as I have attempted to try chicken salad sandwiches at a few restaurants in my life, I found that what I did not like about them was their texture, or containing way too much mayonnaise. For the past couple of years I have attempted to make my version of a chicken salad sandwich, and one that I have truly come to love. What makes mine so good is the not only the texture, but the ingredients that go into it. Lets find out why.


  • Grilled chicken breasts, marinated with sesame and garlic, cooled and chopped
  • 2 ribs of celery, cleaned and diced
  • Fresh mint, finely chopped
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, seeded, diced
  • 1 green onion, sliced thin
  • 1/2 cup mayonnaise
  • Lots of fresh ground pepper
  • Great bread

Basically, once you have grilled your chicken breasts (I did this the night before during a family get together), chopped to the texture that you desire; I prefer mine a bit on the chunky side. Prepare all of your vegetables and combine all of the ingredients into a large bowl. Add your mayonnaise, to build a light maynonnaise consistency. Now, get whatever bread you love, and build your sandwich, laying a couple of scoops of the salad on your bread. Serve with cheese if you prefer. The flavors of the onion, mint, and bell pepper really bring this sandwich to life. How do you make your chicken salad?

Stuffed Burgers

Stuffed Burger with Blue Cheese and PancettaWe all know what season it is, it is grilling season; the time to hang outdoors with family and friends, for a few months at least (Milwaukee, WI) before we go back into hibernation mode. Grilling season is something that is truly enjoyed by many, and as some in my network grill all year around, I am not that fortunate, so I take my grilling pretty serious. Sure there is fish, steak, chops, brats, weiners, vegetable, and plenty more, but over the course of the next couple of weeks, I am focusing on a stuffed burger and a grilled pizza.

I typically make patties, season with salt and pepper, a dash of worcestershire sauce, and grill to my liking, however this past weekend I decided to go a different route and make a stuffed burger. I did this for two reasons; one because I was really hungry, and two because I have never attempted this, go figure.

Let’s get started.


  • Ground Beef, you determine the amount, keeping in mind you want thinner patties
  • Salt and Pepper
  • Worcestershire Sauce
  • Blue Cheese
  • Pancetta
  • Nice Buns

Classic BurgerStart by forming thin patties, adding salt and pepper to both sides. Once you have the patties ready, add a bit of worcestershire sauce to each patty, top with pancetta and blue cheese. You could crisp up your pancetta if you like as well. Take a second patty and place over the patty with the pancetta and cheese, sealing them. Throw these on the grill and cook to your desired warmth. The beautiful thing about these is you can stuff them with whatever you desire; other cheeses, mushrooms, pepperoni, peppers, etc. Or, you can simply go with the classic as pictured.

Rostisserie-Styled Beef

Rotisserie Style Beef Spring is in the air! When Spring is in the air, that means a few things; yard work, more yard work, and getting the grill ready. My parents were kind enough to purchase a rotisserie attachment for my grill as a Christmas present. Trust me, I have been eager to use this attachment since December! Last week provided me the opportunity to do something with the rotisserie attachment. Thoughts were going through my head (chickens, cornish hens, turkey), however I decided to go with a beef roast. I went with the beef because my parents made something similar on my last visit to Nevada, and that was a cut of tri-tip beef. Now that was good, but I am thinking that this one was better. Let’s get started.

Please be mindful that if you do not have the attachment, you could slow roast this in the oven and it would turn out just as good!

Prep: 5 minutes, plus marinading time of 4 hours
Cook time: 3 hours

Rotisserie Style Beef Ingredients:

  • 3-4 lb roast of beef; get some with some nice marbeling
  • 2-3 tbs of olive oil
  • Salt
  • 4 garlic cloves, fresh and sliced
  • Fresh ground pepper
  • Rosemary to lightly coat

Rotisserie Style Beef Take your beef, and cut slits into it to stuff garlic slices into, doing this around the entire roast. Then rub the roast with olive oil, salt, pepper, and rosemary. Place in a large ziplock bag and let it get marry for four hours or more. Here is the cool thing. Take the rotisserie sword, and the meat hooks and stab the meat and form a solid connection with the hooks. Preheat your grill on medium, and insert the sword into the box. Let this cook for 3 hours. If you have a meat thermometer, use it, otherwise, do what I did and use your thumb to determine the wellness of the meat. Carefully remove the meat from the sword, and let it rest for nearly ten minutes.

When you are ready, cut thin slices, against the grain, and serve with Hawaiian dipping sauce.

You know it is good when you bring in a tupperware full the following day and your coworkers eat it for breakfast. 🙂

Italian Bread

Rustic Italian BreadThis might sound nerdy to some, but I have been making loaves of italian bread throughout the week, nearly three per week. My father-n-law asked why I did not just buy the bread, as I joked about how my kids are already eating me out of the house, and my response was that there is something about making bread. Something so nice, whether it is the smell, the process, or simply overall, the taste and texture is so much better.

Making this bread only takes about three hours total, much of which is rising time for the dough. The ingredients are simple and the flavor of olive oil is embedded with the bread.


  • 3 cups of bread flour
  • 1 package of active dry yeast
  • 1 cup of warm water
  • 2 tbs of extra virgin olive oil
  • 2 tsp of sugar
  • 1/2 tsp of salt
  • Fine cornmeal for dusting prior to baking
  • 1 egg white

Let’s get started.

In a large mixing bowl, add the flour, salt, yeast, and sugar and combine. Slowly add the olive oil and your water and mix to form your dough. On a lightly floured surface, take the dough out of the bowl and add to the floured surface, kneading for nearly 6-8 minutes. Once your dough is somewhat elastic, add it to a lightly greased bowl (I use olive oil), cover with plastic wrap and let rise for nearly one hour. Once it has risen, punch it down, cover, and let it rise for nearly 20 minutes. In the meantime, dust your baking apn with a bit of fine cornmeal. Once the dough has risen again from being punched down, remove from the bowl, and shape into a 12 inch loaf. This is going to be rustic so do not worry too much about the shape.

Cover, and let this rise again for nearly one hour. I told you the rising process takes the most time, just enjoy the smell.

Now, get your egg white ready by cracking an egg, and removing the yolk. I do this by working it over a bowl, getting the white in the bowl, then having the yolk still in one of the shells. Whisk the egg white with a fork for a few seconds, then brush onto the bread.

At this time, I add sea salt to the top, just bit, as well as a favorite dried herb, in my case, I use basil or thyme.

Preheat your oven to 375 degrees, and bake for nearly 28 minutes. Once done, remove from the baking pan and let cool on a wired rack. Enjoy.