Comfort Essentials Grilled Chicken Cheese Sammie Food

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Steps:

• Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
• Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
• To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.

EGG SAMMIES FOR A CROWD

Steps:

• Preheat the oven to 400 degrees F.
• Weave the bacon into an approximately 10-inch square on a cooling rack. Put the cooling rack with the bacon on a baking sheet. Bake until partially cooked, 15 to 20 minutes
• Meanwhile, whisk together the milk, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl.
• Remove the cooling rack with the bacon and set aside. Spread the rendered fat on the baking sheet with a pastry brush. Pour the whisked eggs onto the baking sheet and bake for 5 minutes. Remove from the oven and stir until fluffy. Bake until set but not dry, another 5 minutes.
• Using a serrated knife, slice the entire package of sweet rolls in half, keeping them attached to each other. Top the bottom halves with the cheese. Spoon the scrambled eggs onto the cheese. Transfer the bacon lattice on top of the eggs and top with the other half of the rolls. Cut into individual servings and serve with ketchup.

SHREDDED, SAUCY BBQ CHICKEN SAMMIES

Steps:

• Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
• While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
• When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
• Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.