On nights that we head to the gym, we don’t have dinner until we get back, so it’s late and it needs to be quick. But I still don’t want to resort to something unhealthy or head towards the nearest drive-thru. Sometimes that means leftovers. Or stir-fries. Or a salad. Recently, it meant these Open Face Chef Salad Sandwiches. I found the recipe a few weeks back while browsing Cheeky Kitchen’s website, a new discovery for me.
I love these types of meals. It reminds me of the Super Wedge Salad we made awhile back. It’s very easy to customize the end result based on what each family members likes and doesn’t like. Jamie doesn’t eat eggs. Nick doesn’t eat peas or sprouts. Madeline? Well, she eats whatever she can shovel in during a five minute period, and that’s usually about it. So no eggs on Jamie’s, more sprouts on mine, more ham on Nick’s… and it doesn’t take any more time to make each one individualized using the same basic recipe ingredients.
It was light, yet filling, and the perfect way to keep your kitchen cool during these creeping-up-on-us hot summer months.
Apparently Madeline isn’t the only messy eater in the house. Last week in summer camp, Nick made some popcorn, marshmallow fluff, chocolate chip concoction and couldn’t wait to make it at home. Methinks he enjoyed it.
Open Face Chef Salad Sandwiches
Recipe courtesy of Cheeky Kitchen
A unique, delicious way to use up any grilled chicken you’ve got sitting in your fridge from last nights summer barbecue. And, no matter how much your family loves ranch dressing, they are going to triple their adoration for this homemade version of buttermilk ranch. Though the photo show’s my portion, over thin multigrain bread rounds, I served it to my family on Texas Toast and it was truly a revelation.
FOR THE HOMEMADE BUTTERMILK DRESSING:
1/4 c. light mayonnaise
1/2 c. buttermilk
1/4 tsp. dill weed (fresh or dried)
1/2 tsp. chives (fresh or dried)
1/2 tsp. parsley (fresh or dried)
1/2 tsp. onion powder
1/4-1/2 tsp. celery salt (to taste)
fresh ground pepper
FOR THE SALAD:
2-4 slices deli ham, diced
1 c. grilled chicken, diced
1 c. romaine lettuce, finely chopped
2 T. real bacon bits (optional)
3 hard boiled eggs
1/4 c. peas
1 large tomato, diced
1 c. sprouts
FOR THE SANDWICH:
4-6 Slices of Texas Toast
1 c. cheddar cheese, grated
In a blender, combine all dressing ingredients together (if using fresh herbs, feel free to toss in a little more than the recipe asks for. You really can’t mess that recipe up). Blend until well pureed. In a large bowl, combine ham, chicken, lettuce, bacon bits, the hard boiled eggs, peas and tomatoes. Pour half of the prepared buttermilk dressing over all ingredients and toss until well covered. Place slices of Texas Toast on a cookie sheet, sprinkle generously with cheddar cheese. Bake in an oven preheated to 450 degrees, just until the cheese melts. Top warm bread with heaping spoonfuls of the salad mixture. Top with sprouts, drizzle with remaining dressing. Serve with a fork & Enjoy!