Noble Pig Sandwiches Archives - Noble Pig

Chicken Cordon Bleu Sliders

Cathy Pollak — Mon, 13 Apr 2026 18:12:00 +0000

Ham, Swiss, and chicken layered into soft Hawaiian rolls, then baked with a crispy garlic panko topping that adds the one thing most sliders don’t have. This is the easiest way to get chicken cordon bleu flavors without rolling or frying anything.

Chicken Cordon Bleu Sliders, and the End of the Runway

Chicken cordon bleu wasn’t something we made at home. It came wrapped in paper from a small café my dad liked. They came as sandwiches, still warm, and we drove out to the end of the runway at the small regional airport near our house. It wasn’t close or convenient to get there. It was something we went out of our way to do. Often. Just me and him.

We’d park right at the end of it, with only a chain link fence separating us from the runway’s end. Windows all the way down, eating while planes took off and landed right above us. You could feel them before you heard them, the change in air right before they passed over.

He never just sat there.

“Start with the wings.”

He’d already be looking at a plane lining up before I even noticed it.

“That’s what carries everything. If that’s off, nothing else works.”

Then he’d glance at what I was holding.

“Same thing. What’s doing the work?”

I’d say something wrong just to have an answer.

“No. The chicken. That’s the whole thing. If that falls apart, you don’t have anything left.”

Another plane would come in. This one louder. Closer even.

“Engines.”

He’d say it like he was still inside it.

“That’s your ham and Swiss, where the flavor is. But you can’t let it be the whole thing. Too much of it and it throws everything off.”

He did this over and over. Weekly. For years. With the same sandwich. Every plane was a new explanation. All the same idea, but slightly different. Sometimes he’d quiz me like I was supposed to be keeping up, and sometimes he’d just keep talking.

I thought he was teaching me something. I didn’t know what or why I needed it.

Now I know it wasn’t really for me.

He had been a radio airman in the U.S. Army Air Corps during World War II. He was stationed in the South Pacific, and he knew everything about planes. Not in a casual way you forget. It was part of him.

Sometimes, while we were sitting there, he’d switch from talking about what we could see to what we couldn’t.

“Listen.” He’d tap the dashboard lightly.

“That’s Morse code. Do you hear that? Short, long. That’s how we talked when we couldn’t.”

Of course I was fascinated, but I couldn’t hear anything. Not really.

That’s okay. You will. He’d say it like it was just a matter of time.

Other times he’d tell me about the beaches where he had been, the coral, the shells. The giant spiral ones with perfect points and swirls. Things I couldn’t even picture then but somehow still understood because I already loved looking for them.

I’ve spent years on the Oregon coast doing the same thing. Bending down, picking through sand and rocks, looking for something that feels like it shouldn’t be there.

I didn’t connect those things until it was obvious.

One time I pulled the sandwich apart, trying to see what he meant. If I could look at each part separately, maybe I’d understand it better.

He would tell me not to do that. That it’s supposed to work together. That’s the part I remember.

My version of chicken cordon bleu isn’t what we used to eat. Those were full sandwiches, more traditional, closer to what chicken cordon bleu is supposed to be. This is what I make now when I want those same flavors without all of that. It’s simpler this way.

Chicken, ham, and Swiss get layered into soft Hawaiian rolls instead of rolled and breaded. Baked all at once so it cuts neatly.

The top is what changes everything. It bakes into a crisp layer instead of staying soft, which is what most sliders never get right.

I made the top different to give that classic breaded chicken feel. The garlic butter and panko turn crisp in the oven.

All the classic chicken cordon bleu parts are still here. But I made them in a way that makes more sense now.

What Makes These Cordon Bleu Sliders Different

I’ve skipped the usual rolling and breading (you’re welcome) and gone straight to what matters. You still get the classic chicken cordon bleu combination of ham, Swiss, and chicken, but now it’s layered and baked instead of wrapped.
Everything ends up where it should. You’re not cutting into one piece and hoping it stays together. Each slider has all the ingredients every time.
The chicken matters here, not just for convenience. I’ve found rotisserie chicken keeps it from drying out in the oven, and it’s already seasoned enough so there’s no need to fix it later.
The ham and Swiss are here for flavor, but they don’t take over. This is what makes it taste like cordon bleu instead of another baked sandwich.
The top is what changes everything. Most sliders stay soft all the way through, but I wanted the crunch of cordon bleu chicken so I took garlic butter and panko and baked it into a crisp layer that sits on top of the rolls instead of on the chicken. You get soft rolls underneath, the melt from the cheese, and that contrast on top.

Ingredients

Hawaiian sweet rolls – Soft, slightly sweet and the reason this works as sliders.
Dijon mustard – Part of the classic chicken cordon bleu flavor.
Mayonnaise – Smooths out the mustard so it spreads evenly and adds body.
Salt and black pepper – Simple, but necessary.
Rotisserie chicken – The shortcut that makes the recipe make sense. It’s already cooked and seasoned.
Sliced deli ham – Thin layers and one of the core cordon bleu components.
Swiss cheese – The classic choice and great for melting.
Unsalted butter – Melted and spread over the top so it soaks in and helps everything turn golden.
Garlic – Mixed into the butter so it runs across the entire top.
Panko breadcrumbs – This is what makes it different. Instead of a soft finish, you get a crisp layer that adds texture on top.
Dried parsley – Mostly for contrast.

How to Make Chicken Cordon Bleu Sliders

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (set it up)
Heat the oven to 350°F. Take the full sheet of Hawaiian rolls and slice them in half horizontally, keeping them connected. Set the tops aside and place the bottom half into your baking dish. Leaving them connected is the whole idea. It makes this fast and keeps everything lined up when you cut later.
Step Two (the base layer)
Stir together the Dijon mustard, mayonnaise, salt, and pepper until smooth. Spread it across the cut side of the rolls. This isn’t just a spread. It’s what pulls the ham and Swiss into that classic chicken cordon bleu flavor right from the start.
Step Three (ham and Swiss)
Layer the ham so it covers everything, then lay the Swiss right over it. This is what makes it cordon bleu. Don’t leave gaps. Keep it even so every slider is the same.
Step Four (chicken and close)
Scatter the shredded rotisserie chicken over the cheese, making sure it’s distributed all the way across. Put the tops back on. This is where layering beats rolling. You get the same combination without the effort.
Step Five (the topping)
Mix the melted butter, garlic, panko, and parsley. Spoon it over the tops and spread it out so it covers the rolls. Press it down lightly so it sticks. This is what gives you that crisp top instead of the usual soft finish.
Step Six (bake, then finish)
Cover with foil and bake for 20 minutes. That gets everything hot and melted without taking the top too far. Remove the foil and bake another 5 minutes, until the tops turn lightly golden and the panko is set.
Step Seven (cut and serve)
Let it sit for a few minutes, then slice along the roll lines. Serve warm, when the cheese is still melted and the top has some crunch.

Recipe Tips

You don’t want to soak the rolls with the spread. You’re looking for coverage, not saturation. Too much and the bottoms go soft before anything else sets.
Keep the layers even. If one section gets overloaded, it throws everything off when you cut. This only works if every piece is the same.
Use rotisserie chicken as-is. Don’t try to fix it. It already has what it needs and is better than anything you’d cook from scratch for this. I know, I’ve tried.
Thinly sliced ham is key. Thick slices take over too quickly and you lose the balance that makes this feel like cordon bleu. Be the person at the deli counter who asks for it to be sliced just a little thinner than the sample they give you.
Don’t skip the Swiss or swap it for a heavier cheese. This is one of the few times the classic choice does the job better.
Press the topping down. Not hard, but enough so it sticks. If it’s loose, it falls off when you cut and you lose the contrast.
Cover the pan in the beginning. This part isn’t optional. It keeps everything from drying out before the inside is ready.
Finish it uncovered, but don’t walk away. The difference between golden and overdone happens fast.
Let it sit before cutting. If you go in too early, everything moves and you lose what you built.
Cut along the roll lines. They’re already portioned for you.

Storage

Keep the sliders covered in the fridge. They last a couple of days without much change.
If you make them ahead, leave the topping off until you’re ready to bake. It keeps the texture where it should be instead of softening before it gets to the oven.
Reheat in the oven, not the microwave. The microwave will warm them, but you’ll lose the top. The oven brings it back.
If they’ve already been baked, cover loosely and warm at 325°F until heated through.
Freezing works, but it’s not the same after. If you do freeze them, wrap well and reheat in the oven so they come back as close as possible.

FAQs

Can I make these ahead?
Yes. Assemble everything and keep it covered in the fridge. If you want the top to stay crisp, wait to add the panko mixture until just before baking.
Are these baked chicken cordon bleu sliders?
They are. Everything is layered and baked instead of rolled and fried, so you still get classic chicken cordon bleu flavors without the extra work.
Can I use something other than rotisserie chicken?
You can, but rotisserie is what makes this easy and keeps the texture right. If you’re cooking your own, make sure it stays moist or it will dry out in the oven. Consider using chicken thighs at that point.
Can I use a different cheese?
You can, but it won’t be the same. Swiss is what gives this that traditional chicken cordon bleu profile.
What kind of ham works best?
Thinly sliced deli ham. Thick cuts take over too quickly and throw off the whole thing.
Why are my sliders soggy?
Usually too much spread or not enough time uncovered in the oven. You need that final bake to set the top and keep everything from softening.
Can I skip the panko topping?
You can, but that’s where most of the texture comes from. Without it, they’re much softer and closer to a standard baked slider.

From My Kitchen Notes

Just a few things I’ve noticed.

My dad had his own unique way of explaining things. I’m pretty sure this came from his love of reading. He had so many books. Many of which I kept and look back on, sometimes for memories, sometimes for understanding.
I’ve flipped through his old warplane books over the years, thinking about those end of the runway conversations.
You can be taught something your whole childhood and not realize until much later who it was really for.
Some people don’t explain things to help you understand them. They explain them because they need to say them out loud.
If you hear something enough times, you start to recognize it even if you can’t explain it back.
Not everything that’s broken looks broken from the outside. Sometimes it’s just one part not doing its job.
You don’t always know what you’re learning while it’s happening.
There’s a difference between taking something apart to understand it and ruining it in the process.
I still pick things up off the ground that most people walk past without seeing.
You don’t go looking for something specific. You just know when it’s the one.
There’s a difference between collecting things and recognizing them.
Not everything rare looks like it should be.
You can’t explain why something stands out. You just stop when you see it.
There are things that only make sense if you’ve been there for all of it.
You don’t need every piece to understand what you’re looking at.
Some connections aren’t direct. They keep showing up in different forms until you stop ignoring them.
There are conversations that happen without anyone speaking.
I used to think if I could see every piece separately, I’d understand it better. That’s not always true.
Some things only make sense when they stay together.
You can sit next to someone for years and only realize later what they were trying to show you.
Not everything needs to be said directly to be understood.
I was told if I listened long enough, I’d start to hear it. I didn’t know what “it” was supposed to be.
There are things you carry from people without realizing it. Then one day you’re doing the exact same thing and it feels familiar in a way you can’t place.
Some explanations aren’t meant to be understood right away.
If something works, you don’t always need to know why. You just know when it doesn’t.
There’s a point where you stop asking questions and start recognizing patterns.
There are signals you miss the first hundred times. Then one day they’re obvious.
You don’t always get the full story. You just get the version someone was willing to give you.
Some patterns don’t mean anything until they show up in the same place twice.
You can understand something completely and still not do anything about it.
There are moments where the next step is obvious. That doesn’t mean it gets taken.
You can recognize something as it’s happening and still let it pass.
There are things you don’t question because you already know the answer.
Some people need time. Some people use time. You don’t always get to know which one it is.

Chicken Cordon Bleu Sliders

Chicken cordon bleu sliders with ham, Swiss, and chicken layered into soft Hawaiian rolls and finished with a crisp, buttery garlic panko topping.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword baked chicken cordon bleu sliders, chicken cordon bleu sandwich, chicken cordon bleu sliders, chicken sliders hawaiian rolls, easy chicken cordon bleu sliders

Prep Time 5

Cook Time 20

Total Time 25

Servings sliders

Calories 320kcal

Author Cathy Pollak

Equipment

Baking Dish Holds the rolls so the layers stay together while baking.
serrated knife Slices the rolls neatly without tearing.
2 mixing bowls For mustard spread and panko topping.
pastry brush Spreads the butter topping evenly.
aluminum foil To cover sliders while baking.

Ingredients

1 (12-pack) Hawaiian Sweet Rolls kept intact for easy slicing.
2 tbsps (30 g) Dijon mustard
3 tbsps (45 g) mayonnaise
1½ tsps (3 g) table salt
½ tsp (1 g) black pepper
1 lb (454 g) thinly sliced deli ham
6 slices Swiss cheese
2 cups (~300g) shredded rotisserie chicken
4 tbsps (56 g) unsalted butter melted
1 tbsp (3 cloves) garlic minced
½ cup (30 g) panko breadcrumbs
2 tsps (1 g) dried parsley

Instructions

Preheat oven to 350°F (175°C) for baking the sliders until heated through and golden on top.
Slice the Hawaiian rolls in half horizontally, keeping the rolls connected, and place the bottom half in a baking dish.
1 (12-pack) Hawaiian Sweet Rolls
In a small bowl, stir together the Dijon mustard, mayonnaise, salt, and black pepper until smooth. Spread evenly over the cut side of the bottom rolls.
2 tbsps (30 g) Dijon mustard, 3 tbsps (45 g) mayonnaise, 1½ tsps (3 g) table salt, ½ tsp (1 g) black pepper
Layer the sliced ham evenly over the rolls, then place the Swiss cheese on top to build the classic chicken cordon bleu base. Distribute the shredded rotisserie chicken evenly over the cheese for consistent layering in each slider, then place the top half of the rolls over the filling.
1 lb (454 g) thinly sliced deli ham, 6 slices Swiss cheese, 2 cups (~300g) shredded rotisserie chicken
In a small bowl, combine the melted butter, minced garlic, panko breadcrumbs, and dried parsley. Spoon and spread the mixture evenly over the tops of the rolls to create a crisp, buttery topping, pressing lightly so it adheres.
4 tbsps (56 g) unsalted butter, 1 tbsp (3 cloves) garlic, ½ cup (30 g) panko breadcrumbs, 2 tsps (1 g) dried parsley
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 5 minutes, or until the tops are lightly golden and the filling is heated through.
Remove from the oven, let rest briefly, then slice into individual sliders and serve warm while the cheese is melted and the tops are crisp.

Notes

Rotisserie chicken works well here because it is already cooked and seasoned, keeping the filling moist while the sliders bake.
Layering the ham, Swiss, and chicken instead of rolling keeps even distribution in every slider and keeps them together when slicing.
Panko breadcrumbs create a lighter, crispier topping than traditional breadcrumbs and stay crunchy even after baking.
Covering the sliders for the first part of baking allows the filling to heat through without over-browning the tops, while finishing uncovered adds color and texture.

If you’re making these Chicken Cordon Bleu Sliders, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Chicken Cordon Bleu Sliders? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Cordon Bleu Sliders appeared first on Noble Pig.

Honey Oatmeal Bread

Cathy Pollak — Sun, 05 Oct 2025 16:58:34 +0000

Honey oatmeal bread that’s soft, beginner friendly, and way easier than it looks. Perfect for sandwiches, toast, or tearing into while it’s still warm.

My Everyday Honey Oatmeal Bread Recipe

Confession: I eat a peanut butter and jelly sandwich almost every day. It was my go-to vineyard snack when I needed something quick between tanks and barrels, and it still shows up in my daily routine but more as a pre-workout carb boost. The bread matters, though. My honey oatmeal bread is my forever favorite, soft, a little sweet, sturdy enough to handle a fat swipe of peanut butter without falling apart.

The dough starts with a pot of cooked oats, which makes every slice tender and chewy in the best way. Honey keeps it mellow-sweet, the loaves stay soft for days, and the rise is forgiving enough that even a first-time bread baker ends up with something golden and impressive on the counter. Honestly, it’s a PB&J carrier, a breakfast toast, and a show-off honey oat loaf all in one.

Why I Love This Recipe

Soft oatmeal bread that’s just sweet enough.
Simple bread recipe for beginners.
PB&J’s soulmate.

Ingredients

Everything you need for a soft, slightly sweet homemade oatmeal bread.

Old-fashioned oats – cooked down for that chewy bite and for sprinkles on top.
Water – once for the oats, once for the dough.
All-purpose flour – gives structure to every slice.
Instant yeast – cuts down on rise time.
Salt – keeps the honey in check and adds flavor.
Neutral oil (canola, sunflower, or light olive oil) – keeps the loaf soft and the crust tender.
Honey – mellow, golden sweetness.
Egg + water – the glossy topcoat that makes the oat sprinkles stick.

How to Make Honey Oatmeal Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the oats)
Combine the oats and water in a small saucepan and cook until thick and creamy. Let them cool completely so the bread stays soft.
Step Two (mix the dough)
Add the cooled oats to the bowl with flour, yeast, salt, honey, oil, and water. Mix until a dough forms, then knead until smooth and stretchy. If it feels dry, add a splash of water. If it’s sticky, dust with a little flour.
Step Three (first rise)
Set the dough in an oiled bowl, cover it, and let it double in size.
Step Four (shape the loaves)
Punch it down, divide in two, and roll each piece into a tight log. Set seam side down in greased 8×4-inch (20×10 cm) loaf pans.
Step Five (second rise)
Let the loaves puff up until they’re about 1 inch (2.5 cm) above the pan edges.
Step Six (bake)
Brush with egg wash, sprinkle with oats, and bake at 375°F (190°C) until golden and hollow when tapped.
Step Seven (cool)
Turn the loaves out and cool on a wire rack before slicing. Try to wait at least an hour before cutting in.

Recipe Tips

A few small things make a big difference with this honey oatmeal bread.

Cool the oats completely – If they’re even a little warm, they’ll slow down or kill the yeast. Let them hit room temp before mixing so your soft oatmeal bread actually rises.
Use a kitchen scale – The dough for honey oatmeal bread loves precision. Weighing ingredients keeps the texture consistent every time.
Knead until smooth and elastic – You’re building gluten here, which gives the bread structure and that chewy pull when you slice it.
Let it rise somewhere warm – A warm, draft-free spot helps the yeast do its thing. The inside of a turned-off oven with the light on is perfect.
Don’t slice too soon – The bread sets as it cools, so give it at least an hour (I know, it’s difficult). Cutting early just squishes your hard work.

Storage and Freezer

Honey oat bread keeps its soft texture if you treat it right.

Room temperature – Keep it in a bread bag or airtight container for up to 3 days.
Freezing – Once it’s cooled, wrap it tight in plastic, then foil, and tuck it in a freezer bag. It’ll hang out there for up to 3 months and still taste freshly baked when thawed.
Reheating – Wrap this honey oat sandwich loaf in foil and warm it at 350°F (175°C) for about 10 minutes until it smells like baking day again.

FAQs

Can I use quick oats instead of old-fashioned oats in honey oatmeal bread?
You can, but the texture won’t be the same. Quick oats break down fast and won’t give the loaf that chewy, soft texture homemade honey oat bread is known for.
Can I make this oatmeal bread with whole wheat flour?
You can replace up to half the flour with whole wheat if you want a heartier honey oat loaf. It bakes up a little darker and denser, but it still stays soft and tender. If you’re looking for a recipe that uses white whole wheat or full whole wheat flour, try my honey whole wheat sandwich bread.
Can I use regular yeast instead of instant yeast?
Yes, just proof it first in warm water with a pinch of sugar before mixing. The rise will take longer, but you’ll still get a soft, golden loaf of honey oatmeal bread with great flavor.
Why is my honey oatmeal bread dense?
It usually comes down to under-kneading, short rise times, expired yeast, or packing in too much flour. Knead until smooth and elastic, and make sure your yeast is ac

More Homemade Bread Recipes

If you’re already covered in flour, you might as well keep going. Here are a few other breads worth baking next:

Round Challah Bread – my easy 8-strand braiding method.
Homemade Slider Buns – cloud-like and tasty.
Dutch Oven Bread – simple no-knead recipe.
Dinner Rolls – large batch.
No-Knead Onion Rolls – airy, mix-rise-shape.

This post may contain affiliate links. Please read my disclosure policy.

Honey Oatmeal Bread

Soft, beginner-friendly honey oatmeal bread made with cooked oats and honey for a mellow sweetness. This homemade oatmeal bread bakes into two golden loaves that stay soft for days and make the best sandwiches or toast.

Course Bread

Cuisine American

Keyword beginner bread recipe, bread with oats and honey, easy honey oatmeal bread recipe, homemade oatmeal bread, honey oat bread, honey oat sandwich loaf, honey oatmeal bread, simple sandwich bread, soft oatmeal bread

Prep Time 25

Cook Time 35

Rise Time 2

Total Time 3

Servings loaves

Calories 176kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For easy kneeding, but can knead by hand.
2 loaf pan 8x4 (20x10 cm). Standard size for this recipe.
kitchen scale For accurate measuring.
Saucepan To cook the oats.
cooling rack For cooling the loaves.

Ingredients

Dough:

½ cup (50 g) old-fashioned oats (yields about 1 cup / 250 g cooked oatmeal)
1 cup (240 ml) water (for cooking oats)
5½ cups (715 g) all-purpose flour
2¼ tsps (7 g or one packet) RapidRise yeast
2 tsps (12 g) table salt
¼ cup (80 g) honey
¼ cup (60 ml) canola oil (sunflower, light olive oil or vegetable oil also work)
1 cup (240 ml) lukewarm water (for the dough)

Egg Wash:

1 large egg
1 tbsp (15 ml) water
Additional old-fashioned oats for sprinkling on top

Instructions

Combine the oats and 1 cup (240 g) water in a small saucepan. Cook over medium heat for 3 to 5 minutes until thick and creamy. Let cool completely to room temperature; this should yield about 1 cup (250 g) cooked oatmeal.
½ cup (50 g) old-fashioned oats, 1 cup (240 ml) water
In a stand mixer, combine the flour, yeast, salt, honey, oil, 1 cup (240 g) room temperature water, and the cooled oatmeal. Mix on low speed for 2 to 3 minutes, then knead on medium speed for 6 to 8 minutes until smooth and elastic.
5½ cups (715 g) all-purpose flour, 2¼ tsps (7 g or one packet) RapidRise yeast, 2 tsps (12 g) table salt, ¼ cup (80 g) honey, ¼ cup (60 ml) canola oil , 1 cup (240 ml) lukewarm water
For hand mixing, stir the ingredients together in a large bowl until a rough dough forms. Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and tacky. If the dough is too wet, add flour 1 tablespoon (8 g) at a time. If it is too dry, add water 1 tablespoon (15 g) at a time.
Shape the dough into a smooth ball and place it in a clean, lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
Deflate the dough and divide it into two equal pieces. On a lightly floured surface, flatten each piece into a rectangle about 8 inches (20 cm) wide. Roll tightly from the short side into a log and place seam side down in greased 8x4-inch (20x10 cm) loaf pans.
Cover loosely with a damp towel or lightly oiled plastic wrap and let rise until the dough is about 1 inch (2.5 cm) above the pan edges, 30 to 45 minutes.
Preheat the oven to 375°F (190°C). Whisk the egg and 1 tablespoon (15 g) water for the egg wash. Brush the loaves and sprinkle oats on top. Bake for 30 to 35 minutes, until golden brown and hollow when tapped. The internal temperature should reach 190°F (88°C).
1 large egg, 1 tbsp (15 ml) water, Additional old-fashioned oats
Remove the loaves from the pans and cool on a wire rack for at least 1 hour before slicing.

Notes

If using active dry yeast, proof it first in warm water with a pinch of sugar before mixing.
The dough should feel soft and slightly tacky, not sticky. Adjust with small amounts of flour or water if needed.
Use old-fashioned oats, not quick oats, for the best texture.
Let the bread cool completely before slicing for clean, even cuts.
This recipe makes two loaves, ideal for sandwiches, toast, or freezing for later.

If you’re making this honey oatmeal bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Honey Oatmeal Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Honey Oatmeal Bread appeared first on Noble Pig.

Chopped BLT Hoagie

Cathy Pollak — Thu, 29 May 2025 18:47:09 +0000

Forget the traditional stack. These chopped BLT hoagies pack all the classic flavors into one irresistible, easy-to-eat sandwich with a creamy, seasoned filling.

What Makes These Chopped BLT Hoagies So Good

If you’ve never had a chopped BLT sandwich, this is the place to start. All the usual components—bacon, lettuce, tomato, and mayo—get chopped up and folded together into a creamy, craveable filling that’s piled into a toasted hoagie roll. It eats like a BLT salad sandwich, but with the satisfaction of a full sub.

I call this a BLT hoagie recipe, but it works just as well on sandwich rolls, subs, or anything sturdy enough to hold the filling. The mix holds together nicely without falling apart, and you still get all the bold flavor of the original, just in a new format. It’s rich, crunchy, salty, and fresh—basically everything a BLT sub should be.

I’m a big fan of chopped salads, so turning that into a sandwich just made sense. It takes the classic combo and makes it creamy and scoopable, which makes it just as easy to serve for lunch as it is to prep ahead or take on the go.

What Sets This BLT Sandwich Apart

The difference is in the chop. Instead of layering slices that slide around, this is a deconstructed BLT—bacon, lettuce, tomato, and red onion all chopped up and mixed with a seasoned mayo-mustard base. That means every bite has the same perfect mix of creamy, salty, crunchy, and fresh.

It also makes this an easy BLT recipe that’s quick to prep, easy to pack, and totally adaptable. You don’t have to worry about your sandwich falling apart or getting soggy. Just toast a good roll and spoon in the filling. Whether you call it a chopped BLT sub or a BLT hoagie, it’s the kind of low-effort, high-reward meal that fits into whatever you’ve got going on. It’s one of my favorite post-yardwork indulgences—just me, a sandwich, and a handful of chips.

Why You’ll Love This Recipe

All the classic BLT flavor, no messy layers.
Quick and easy to assemble once the bacon is cooked.
Perfect for picnics, lunchboxes, or quick weeknight meals.

Ingredients You’ll Need

It only takes a few simple ingredients to build these mouthwatering hoagies. Getting the fresh, crisp veggies and a sturdy hoagie roll makes all the difference. (Maeke sure to take a look at all necessary ingredients in the photo below.)

Thick-cut bacon – For crispy, meaty bites that hold their own in the mix.
Romaine hearts or iceberg – Adds that classic crunch without wilting too fast.
Tomatoes – Diced and seeded so they stay fresh without making the filling watery.
Red onion – Just enough to give the sandwich some bite.
Mayonnaise and mustard – The creamy, tangy base for my chopped filling. Use what you like, but don’t skip the mustard—it perks things up.
Black pepper and salt – Keeps the seasoning simple. Start slow—bacon adds a lot of salt on its own.
Butter – For toasting the inside of the rolls until golden and crisp.
Hoagie rolls – Use sturdy, good-quality ones that toast up well and don’t fall apart. This isn’t the place for soft sandwich buns.

If you’ve ever wondered about the difference between a hoagie, a sub, or a grinder, this quick read on sandwich terminology from Taste of Home breaks it all down.

Putting Together a Chopped BLT Hoagie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the bacon)
Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep cleanup easy. Lay out the bacon strips in a single layer—don’t overlap them. Bake for 16–18 minutes, or until they’re as crispy as you like. Set them on a paper towel-lined plate to cool.
Step Two (chop everything up)
Once the bacon’s cool, chop it into small pieces. Dice up the tomatoes (make sure to scoop out the seeds first), finely dice the red onion, and shred the lettuce into bite-sized pieces if it isn’t already.
Step Three (make the creamy filling)
In a big bowl, mix the mayo and mustard together first. Then toss in the chopped bacon, lettuce, tomato, and onion. Stir everything together gently—just enough to combine it. You don’t want to bruise the lettuce or turn the tomatoes to mush.
Step Four (taste and season)
Give the filling a quick taste before adding salt. Bacon brings a lot of salt already, so you may not need much. A few cracks of black pepper should do it.
Step Five (toast the rolls)
Split your hoagie rolls lengthwise but keep one side attached so they hinge open. Spread a little butter on the inside and toast them cut-side down in a skillet over medium heat until they’re golden and crispy.
Step Six (assemble and serve)
Spoon a generous amount of the chopped BLT filling into each roll and serve right away. I usually pair mine with chips and call it lunch.

Tips for the Best Chopped BLT Hoagie

This is already a low-lift sandwich, but a few small moves can make it even better.

Cook the bacon until it’s good and crispy. It’s way easier to chop once it cools, and it gives you those meaty bits that hold up in the mix.
Seed your tomatoes. It only takes a second, and it keeps the filling from getting watery or soggy.
Fold gently. I know it’s tempting to stir like crazy, but a light hand keeps the lettuce from bruising and the tomatoes from turning to mush.
Taste before you salt. The bacon brings plenty, so you might not need much more.
Use a sturdy hoagie roll. Something with structure that can handle a creamy filling without falling apart.
Toast your rolls. Buttering and griddling them makes a huge difference in flavor and texture. Don’t skip it.
If you’re not serving right away, keep the filling separate from the bread and assemble when you’re ready to eat. Nobody wants a soggy hoagie.
For extra insurance against moisture, you can lightly salt the diced tomatoes and let them drain in a colander for 10–15 minutes before adding them in.
Make sure your lettuce is really dry after washing. Damp lettuce = wilted, soggy filling.

If you like this kind of creamy, mix-and-scoop sandwich, check out my chicken salad with grapes sandwich or dill pickle chicken salad croissants. Both are great for prepping ahead and easy to pack up for lunch.

Variations

Add half a diced avocado to the filling for a little extra creaminess, or try folding in shredded cheddar or crumbled blue cheese. Another option: lay provolone slices right on the toasted roll before adding the filling.

Storage and Make-Ahead Tips

These hoagies are at their best right after assembly—crisp, creamy, and still warm from the griddled roll. But if you’re trying to get ahead or stash leftovers, here’s how to make it work.

If you’re prepping ahead, keep the chopped BLT filling in an airtight container in the fridge. It’ll stay fresh for up to 2 days, but give it a stir before serving to bring everything back together.
Only assemble the hoagies when you’re ready to eat. Once the filling hits the bread, the clock starts ticking on crispness.
Leftover assembled hoagies can be wrapped tightly in plastic wrap or foil and refrigerated, but the lettuce will wilt and the roll may go soggy. Try to eat them within 24 hours.
To keep things fresher longer, store the lettuce separately and mix it in just before serving. That way, it stays crisp even if the rest of the filling sits overnight.

FAQs About Chopped BLT Hoagies

Can I make the filling spicier? Sure. Add a little diced jalapeño, a pinch of cayenne, or a few dashes of hot sauce to the mayo mixture if you want some heat.
What’s the best way to get crispy bacon for BLTs? Oven-baking is your friend. It cooks evenly, stays flat, and frees up your stovetop. Let it cool fully before chopping—it gets crispier as it cools.
Could I use different greens instead of romaine or iceberg? You could, but keep in mind softer greens like spinach or mixed baby greens won’t hold up as well in the filling. Stick with crunchy lettuces if you want the best texture.
What’s the difference between a chopped BLT sandwich and a traditional BLT? This version skips the stacked layers. Instead, it’s more like a BLT salad turned sandwich—everything’s chopped and mixed together in one creamy filling, which makes it easier to eat and full of flavor in every bite.
How do I serve this for a party? You can prep the filling ahead and serve it with mini toasted rolls or split-top slider buns. It’s a great way to offer party BLT sandwiches without having to assemble a bunch of traditional ones last minute.
What kind of hoagie roll is best? Look for hoagie rolls that are sturdy but not too crusty—something that can handle a creamy filling without falling apart. Bakery-style or deli rolls usually hold up better than the super soft ones from the bread aisle.
Can I toast the hoagie rolls in the oven instead of a griddle? Yep. Just butter the cut sides, lay them open-faced on a baking sheet, and broil for a minute or two until golden. Keep an eye on them—they go from golden to burned fast under the broiler.

More Easy Noble Pig Sandwich Ideas

If you’re into simple, flavorful sandwiches, here are a few more to try next:

Gochujang Chicken Sandwich – Spicy-sweet sauce and a crispy chip crust.
Curried Turkey Salad Sandwiches – Sweet, savory, and full of warm spice.
Open-Faced Thai Chicken Sandwiches – Rotisserie chicken with crisp veggies and chili-garlic mayo.
Turkey Pesto Sliders – Baked sliders with deli turkey, melty mozzarella, and pesto.
Best Dill Pickle Sandwich – Simple ingredients, done right.

Your New Favorite Sandwich Awaits

Now that you’ve got the scoop on what makes these chopped BLT hoagies so ridiculously good, it’s time to gather the ingredients and make the magic happen. Trust me, your lunch game (and possibly all future sandwiches) will never be the same.

This post may contain affiliate links. Please read my disclosure policy.

Chopped BLT Hoagies

This chopped BLT hoagie has all the creamy, crunchy flavor of a classic bacon, lettuce, and tomato sandwich—just without the mess. The filling is chopped, mixed, and packed into a toasted hoagie roll for an easy, make-ahead-friendly twist on the original.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Keyword BLT hoagie recipe, chopped BLT hoagie, chopped BLT sandwich, creamy BLT filling, make ahead BLT, no mess BLT sandwich

Prep Time 15

Cook Time 18

Total Time 33

Servings sandwiches

Calories 513kcal

Author Cathy Pollak

Equipment

1 baking sheet For cooking the bacon evenly in the oven.
1 mixing bowls Use a large one to combine all the filling ingredients.
1 Chef's knife Helps with evenly chopping the bacon, lettuce and tomatoes.
skillet or griddle. Toasts the hoagie rolls to golden perfection.

Ingredients

8 slices thick-cut bacon
½ cup (120 g) mayonnaise
2 tsp. (10 g) yellow mustard
2 cups (120 g) chopped lettuce (romaine or iceberg)
1 cup (150 g) diced tomatoes (cored and seeded)
⅛ cup (20 g) diced red onion
black pepper to taste
salt to taste
2-3 sturdy hoagie rolls
butter for toasting the rolls

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, then lay the bacon strips in a single layer.
8 slices thick-cut bacon
Bake for 16–18 minutes, or until the bacon reaches your preferred level of crispiness. Transfer to a paper towel-lined plate to drain and cool.
Once the bacon is cool enough to handle, roughly chop it into small, bite-sized pieces.
In a large mixing bowl, stir together the mayonnaise and mustard until smooth.
½ cup (120 g) mayonnaise, 2 tsp. (10 g) yellow mustard
Add the chopped bacon, lettuce, tomatoes, and red onion to the bowl with the mayo mixture.
2 cups (120 g) chopped lettuce, 1 cup (150 g) diced tomatoes, ⅛ cup (20 g) diced red onion
Gently fold everything together until just combined. Don’t overmix—this helps keep the lettuce crisp and the tomatoes from turning mushy.
Taste and season with black pepper and salt, if needed. Keep in mind the bacon adds a good amount of saltiness on its own.
black pepper, salt
Slice the hoagie rolls lengthwise, being careful not to cut all the way through—leave a hinge. Lightly butter the inside cut surfaces.
2-3 sturdy hoagie rolls, butter
Toast the rolls butter-side down on a hot griddle or large skillet over medium heat until golden brown.
Spoon the chopped BLT filling generously into the toasted hoagie rolls and serve right away.

Notes

For crisp bacon that’s easy to chop, bake it in the oven and let it cool fully before cutting.
To keep the filling from getting watery, seed your tomatoes before dicing.
If you’re making this ahead, store the filling in an airtight container for up to 2 days. Don’t assemble the sandwiches until just before serving.
Toasting the hoagie rolls with butter adds flavor and keeps them from getting soggy.
If you want to make these into party sandwiches, use mini rolls or slider buns and serve them warm.

For the best results when making these chopped BLT hoagies, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Have you made these Chopped BLT Hoagies? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chopped BLT Hoagie appeared first on Noble Pig.

Gochujang Chicken Sandwich with Crispy Potato Chip Crust

Cathy Pollak — Tue, 29 Apr 2025 18:04:57 +0000

Crispy, saucy, and packed with bold flavor, this Gochujang chicken sandwich is anything but boring. Between the crunchy potato chip crust and the spicy-sweet sauce, it’s seriously hard to put down.

The Kind of Chicken Sandwich You Don’t Share

There’s no shame in admitting it — this is exactly the kind of sandwich I love making. Between the crazy crispy potato chip crust (it’s so me) and that sticky, spicy Gochujang sauce, it’s one of those messy, two-hand, no-bites-for-anyone-else situations. It’s crispy, it’s saucy, and it’s loaded with just enough heat to keep you diving back in.

I wanted this one to have all the bold, punchy flavors I’m into, with a little Korean-inspired twist from the Gochujang and kimchi. The air fryer keeps the chicken juicy and the crust light, and the quick cucumber salad and kimchi add that extra crunch and brightness I’m always after. It’s all the good parts of comfort food, just done my way.

If you’re into sandwiches that don’t hold back — hot, crispy, saucy, a little messy — this one’s it. Built for big bites, stacked with all the stuff I like throwing into a sandwich, and absolutely not meant for sharing.

This One’s Messy (and That’s the Best Part)

There’s no clean, careful way to eat this sandwich. The crispy potato chip crust is tough enough to hold up under all that sauce, but once you pile on the cucumber salad and kimchi, it’s a full-on two-hand, elbows-out kind of situation. And it’s better because of it.

The messiness is what makes it feel fresh and fun instead of boring. You get the crunch, the juicy chicken, the sticky heat from the Gochujang, and the cool, sharp bite from the quick salad all crashing together in every bite. It’s layered, bold, and chaotic, just the way a really good sandwich should be.

What I Love About This Gochujang Chicken Sandwich

The potato chip crust stays crazy crispy even after the sauce hits it.
The Gochujang sauce is messy, spicy, sweet, and exactly the right kind of sticky.
The cucumber salad and kimchi bring the kind of crunch I always want piled on top.

Ingredients

Here’s what you’ll need to make the crispy chicken, the sticky sauce, and the quick cucumber salad:

Boneless, skinless chicken thighs – stay juicy during air frying and make the base of the sandwich.
All-purpose flour (or gluten-free flour) – lightly coats the chicken before the crust goes on.
Garlic powder and black pepper – season the flour dredge for extra flavor.
Eggs – help the crushed potato chips stick to the chicken.
Thin, crispy potato chips – create the crunchy coating that holds up under the sauce.
Low-sodium soy sauce – (or tamari) used in both the cucumber salad and sticky Gochujang sauce for salty flavor.
Gochujang (Korean chili paste) – brings the spicy-sweet heat to both the sauce and cucumber salad. I also use it in my slow cooker Korean BBQ chicken for the perfect flavor.
Ginger paste – adds depth to the sticky sauce.
Brown sugar – rounds out the heat in the sauce with a little sweetness.
Toasted sesame oil – used in both the sauce and cucumber salad for a nutty finish.
Water – thins the sauce enough to simmer and coat the chicken.
English cucumber – slices up for a fresh, crunchy salad topping.
Rice wine vinegar – brightens and sharpens the cucumber salad.
Sesame seeds – add a little crunch and nuttiness to the cucumber salad.
Fresh garlic cloves and green onion – punch up the flavor in the cucumber salad.
Gochugaru (Korean pepper flakes) or crushed red pepper flakes – kicks up a little extra heat in the salad.
Mayo – spreads inside the toasted buns for a rich, creamy layer.
Cabbage kimchi – piles onto the sandwich for extra crunch, tang, and funk.
Buns like brioche – or ciabatta rolls will give you a sturdy base to hold all the layers.
Butter – toasts the buns until golden and crisp.

How to Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (Make the cucumber salad):
Slice up the cucumber nice and thin and toss it into a bowl. Add the rice wine vinegar, soy sauce, toasted sesame oil, sesame seeds, garlic, green onion, Gochugaru, and Gochujang. Give everything a good toss so it’s coated, then stick it in the fridge to hang out while you work on the rest.
Step Two (Get your dredging station ready):
Set up three shallow plates. One gets the flour, garlic powder, and black pepper mixed together. Beat the eggs into another. Then spread out the crushed potato chips on the third. It’s easier to have it all lined up before you start handling the chicken.
Step Three (Coat the chicken):
Grab a chicken thigh and dunk it through the flour first, then the eggs, and finally the crushed chips. Really press it into the chips so you get a good thick crust. This is what’s going to make it so crispy.
Step Four (Air fry the chicken):
Preheat your air fryer to 380ºF. Lay the coated chicken in the basket and air fry for 15–18 minutes, flipping halfway through. You’re looking for a golden, crunchy outside and a juicy inside, 165ºF when you check it. If the thighs are thick, give them a few extra minutes.
Step Five (Whisk up the sauce):
While the chicken’s cooking, grab a bowl and whisk together the soy sauce, Gochujang, ginger paste, brown sugar, toasted sesame oil, and water. Pour it into a skillet and let it bubble over medium heat until it thickens up enough to coat the chicken.
Step Six (Coat the chicken):
As soon as the chicken’s done, brush or spoon the warm sauce all over it. Flip it around and get every bit covered — no dry spots.
Step Seven (Toast the rolls):
Melt some butter in a skillet and lay the buns cut-side down. Let them toast until they’re golden and crisp. If you’re doing a bunch, just add a little more butter as you go.
Step Eight (Build the sandwiches):
Spread a little mayo inside each toasted bun. Stack a piece of sauced crispy chicken on the bottom, pile on some cucumber salad, add a scoop of kimchi, and cap it with the top bun. Dig in while it’s hot and messy.

Recipe Tips

This sandwich is already big on flavor, but there are a few easy ways to switch things up depending on what you’re feeling:

Swap out the potato chips for kettle chips if you want a thicker, even crunchier crust, just know they’ll break off a little easier once the sauce goes on.
Add some thinly sliced jalapeños to the cucumber salad if you want extra heat layered into every bite.
If you love extra saucy sandwiches, double the sauce recipe and drizzle some directly onto the bun before stacking everything together.
Try buttering and grilling the buns after you spread the mayo, it gives the bread an extra golden crust and a little more richness.
If you want a shortcut, you can skip the cucumber salad and just pile on extra kimchi, it’ll be a little messier, but even bolder.
Use a mix of regular and sweet potato chips for a slightly sweeter, deeper-flavored crust if you’re feeling experimental.
Gochujang is one of my favorite ingredients to cook with. It’s the same fermented Korean chili paste I use in recipes like my sticky gochujang steak bites and ground turkey stir-fry.

Storage and Leftovers

If you somehow end up with leftovers, here’s the best way to keep everything tasting good:

Store the cooked chicken in an airtight container in the fridge for up to 3 days.
Keep the cucumber salad and kimchi separate so the chicken stays crispy and doesn’t get soggy.
To reheat the chicken, pop it in the air fryer at 350ºF for a few minutes until it’s hot and crispy again.
It’s better to toast fresh buns when you’re ready to rebuild a sandwich instead of storing already assembled ones.

Frequently Asked Questions

Can I use chicken breasts instead of thighs for this sandwich?
You can, just slice them horizontally to create thinner cutlets so they cook evenly. Thighs will stay juicier though, but if you prefer white meat, it still works.
What’s the best way to keep the potato chip crust from falling off?
Press the crushed chips firmly into the chicken after dredging, and let the coated chicken rest for a few minutes before air frying. It gives the crust a chance to stick better when it hits the heat.
Is there a way to make the Gochujang sauce even spicier?
Yep, just stir in a little extra Gochugaru or a splash of chili oil when you’re simmering the sauce. It’ll deepen the heat without throwing off the sticky texture. If you’ve never cooked with Gochujang before, Maangchi has a great breakdown of what it is and how it’s used in Korean cooking.
Can I make the cucumber salad ahead of time?
Yes, I hope you do. The salad gets better if you let it sit for a few hours. Just keep it in the fridge and give it a quick toss before using so the dressing stays even.
What kind of potato chips work best for the crust?
Regular thin, crispy chips coat best. Kettle chips will give you a thicker crunch, but they can break off more easily once sauced.
What if I’ve never tried kimchi before, what should I know?
Kimchi’s kind of its own thing. It’s fermented, a little funky, a little tangy, and sometimes spicy depending on the brand. If you’re new to it, I’d go for a classic cabbage kimchi and look for one that says “mild” if you’re not sure. It adds a sharp crunch to the sandwich without taking over the whole flavor.
Where do you usually find kimchi at the store?
Most grocery stores keep it in the refrigerated section, usually near the tofu or miso. Some brands make shelf-stable versions, but I stick with the ones in the fridge, they just taste fresher and have a better crunch.

More Recipes to Try

If you’re into bold flavors and love finding new ways to use kimchi, here are a few more recipes where I like to explore less traditional ways to use it:

Cheesy Kimchi Colcannon — creamy mashed potatoes, melty cheese, and tangy kimchi all smashed together in the best way.
Cheesy Kimchi Butter-Ranch Bread — a ranch-spiked kimchi butter gets slathered on bread and baked like a next-level garlic bread.
Macaroni N’ Kim-Cheese — a mac and cheese situation that’s rich, gooey, and spiked with kimchi for a little bite. It tastes like something you’d get off a food truck.

This post may contain affiliate links. Please read my disclosure policy.

Gochujang Chicken Sandwich with Crispy Potato Chip Crust

This Gochujang Chicken Sandwich layers crispy air-fried chicken with a potato chip crust, sticky Gochujang sauce, a quick cucumber salad, and crunchy kimchi. Big flavor, messy hands, and major crunch all packed into one sandwich.

Course Dinner, Lunch, Main Course

Cuisine Korean-Inspired

Keyword Air Fryer Chicken Sandwich, Crispy Chicken Sandwich, Gochujang Chicken Sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 676kcal

Author Cathy Pollak

Equipment

Air Fryer Cooks the chicken quickly with a crispy exterior and juicy interior.
mixing bowls Used for tossing and marinating the cucumber salad and dredging the chicken.
skillet Used to simmer and thicken the sauce and for toasting the rolls until golden and crisp.
measuring cups and spoons For accurate measurement of ingredients.

Ingredients

Quick Cucumber Salad:

1 large English cucumber thinly sliced
1/3 cup rice wine vinegar
1 tbsp. low-sodium soy sauce or tamari
1/2 tsp. toasted sesame oil
1 tsp. sesame seeds (white or black)
2 cloves garlic finely minced
1 green onion (green top) chopped
1 tsp. Gochugaru (Korean pepper flakes) or crushed red pepper flakes
1 tbsp. Gochujang (Korean chili paste)*

Crispy Chicken:

1/2 cup all-purpose flour (or gluten-free flour)
1/2 tsp. garlic powder
1/2 tsp black pepper
2 large eggs
1-1/2 cups crushed, thin potato chips
4 (each thigh approx. 4-5 oz.) boneless, skinless chicken thighs or thigh fillets

Sauce:

2 tbsps. low-sodium soy sauce or tamari
3 tbsps. Gochujang (Korean chili paste)*
1 tbsp. ginger paste
3 tbsps. light brown sugar
1/2 tsp. toasted sesame oil
1 cup water

Assembly:

4 tbsps. butter (for toasting buns)
4 buns (such as brioche) or ciabatte rolls
2 tbsps. mayonnaise
1/2 cup cabbage kimchi

Instructions

In a medium bowl, toss the cucumber with the rice wine vinegar, soy sauce, toasted sesame oil, sesame seeds, garlic, green onion, Gochugaru, and Gochujang. Cover and refrigerate for at least 30 minutes.
1 large English cucumber, 1/3 cup rice wine vinegar, 1 tbsp. low-sodium soy sauce, 1/2 tsp. toasted sesame oil, 1 tsp. sesame seeds, 2 cloves garlic, 1 green onion (green top), 1 tsp. Gochugaru (Korean pepper flakes), 1 tbsp. Gochujang (Korean chili paste)*
Set up three shallow plates: one with the flour, garlic powder, and black pepper mixed together, one with the beaten eggs, and one with the crushed potato chips.
1/2 cup all-purpose flour, 1/2 tsp. garlic powder, 1/2 tsp black pepper, 2 large eggs, 1-1/2 cups crushed, thin potato chips
Dredge each chicken thigh in the flour mixture, dip it in the egg wash, and coat it completely in crushed potato chips.
4 (each thigh approx. 4-5 oz.) boneless, skinless chicken thighs or thigh fillets
Preheat the air fryer to 380ºF. Air fry the chicken for 15–18 minutes, flipping halfway through, until golden and cooked through with an internal temperature of 165ºF.
While the chicken cooks, whisk the soy sauce, Gochujang, ginger paste, brown sugar, toasted sesame oil, and water together in a bowl. Transfer the sauce to a skillet and simmer over medium heat until slightly thickened, about 5–8 minutes.
2 tbsps. low-sodium soy sauce, 3 tbsps. Gochujang (Korean chili paste)*, 1 tbsp. ginger paste, 3 tbsps. light brown sugar, 1/2 tsp. toasted sesame oil, 1 cup water
When the chicken is done, coat each piece generously with the warm sauce.
Melt 1 tablespoon of butter at a time in a medium skillet. Toast the rolls cut-side down until golden, adding more butter as needed.
4 tbsps. butter, 4 buns (such as brioche)
Spread a little mayo on the inside of each bun. Layer a piece of sauced crispy chicken on the bottom, then top with cucumber salad and kimchi. Add the top bun and serve.
2 tbsps. mayonnaise, 1/2 cup cabbage kimchi

Notes

If you can’t find ginger paste in the produce section, it’s easy to make your own. Just grate fresh ginger on a microplane or the fine side of a box grater until you have a smooth, paste-like consistency.
You can adjust the heat by using a little less Gochujang if you want it milder, or stir in a pinch of Gochugaru or crushed red pepper if you want it hotter.
*Make sure you’re using Gochujang paste, not Gochujang hot sauce or just Gochujang sauce — the paste is thick, rich, and fermented, and it’s what gives the sauce its texture and depth.

Additional Tips:

Bread options: Ciabatta, brioche, or toasted sandwich rolls all work great. Choose something sturdy enough to hold the saucy chicken and toppings.
Potato chips: Thinner, crisper-style chips work best for coating. Thicker kettle chips tend to break off more easily.
Cooking alternative: If you don't have an air fryer, you can bake the coated chicken on a wire rack over a sheet pan at 400ºF for about 20–25 minutes, flipping halfway through.
Kimchi tip: Use cabbage kimchi that's more fermented and juicy for the best flavor contrast against the crispy chicken.

For the best results when making Gochujang Chicken Sandwich, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

Nutrition

Have you made this Gochujang Chicken Sandwich? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Gochujang Chicken Sandwich with Crispy Potato Chip Crust appeared first on Noble Pig.

Antipasto Squares

Cathy Pollak — Thu, 30 Jan 2025 13:11:42 +0000

Antipasto squares are an antipasto tray baked between flaky crescent dough—perfect for game day, a main dish, or a party starter. Serve it up and watch it disappear.

Antipasto Squares – A Party Starter or Main Dish

Making these antipasto squares is a simple way to bring together the flavors of a classic antipasto tray in a more hands-on, warm, and filling form. Layering deli ham, Genoa salami, provolone, Swiss, and pepperoni between crescent dough creates a delicious, easy-to-serve dish. The fresh-grated Parmesan cheese and eggs bring it all together, making sure it stays rich and satisfying.

These squares are perfect for game day, serving as an appetizer that’ll please everyone , or even as a main dish. The combination of savory meats and melted cheeses makes each bite satisfying, and the flaky crescent dough is the perfect base for it all.

Whether you’re serving them as a snack, an appetizer, or a hearty meal, these antipasto squares always disappear fast. If you’re hosting a group, I’d recommend doubling the recipe—you’ll want plenty to go around.

Why I Love This Recipe

Quick and simple to make.
Versatile – easy to switch up the ingredients depending on what you have and like.
A crowd-pleaser every time.

Ingredients

Purchase cold cuts from the deli rather than pre-sliced packages. They’ll be higher quality, and you can choose the thickness of the slices.

Refrigerated Pillsbury Original Crescent Rolls or Pillsbury Original Crescent Dough Sheet – These are the perfect size for the recipe; using anything else might leave you with too much dough.
Baked deli ham – Baked ham is better than cooked ham since it’s less watery. If you only have cooked ham, microwave it on paper towels to remove some of the excess moisture.
Provolone cheese – A mild Italian cheese made from cow’s milk that adds a nice, creamy melt.
Genoa salami – This salami is less dry than hard salami and works really well in this dish, giving it a smooth texture.
Swiss cheese – A slightly nutty cheese that melts beautifully and adds a mild flavor.
Pepperoni – Ask the deli to slice it thick; larger slices make for a better bite and richer flavor.
Eggs (large) – A key binding ingredient to hold everything together and add richness.
Parmesan Cheese – Grate it fresh from a block to avoid preservatives and get a creamier, more flavorful cheese that melts better.
Black pepper (finely ground) – Provides a smooth, even flavor without the sharpness of coarser ground pepper.

How to Make Antipasto Squares

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (Prepare the Dough)
Preheat the oven to 350°F and lightly spray a 9×13-inch pan with cooking spray. You can also use a baking sheet or any rectangular baking dish you have on hand. Open one package of crescent rolls, unroll it in one piece, and press it into the bottom of the pan. Make sure to press the perforations together so it’s all sealed up.
Step Two (Layer the Meat and Cheese)
Now, layer the meat and cheese in the order listed above. The 1/4 pound measurement is just an estimate—just keep layering until it covers the pan. Be sure not to overlap the pieces.
Step Three (Egg Mixture)
In a medium bowl, crack the eggs, add the Parmesan cheese, and sprinkle in the pepper. Pour most of the egg mixture over the meat and cheese, but save a little for later.
Step Four (Top It Off and Bake)
Take the second package of crescent rolls, unroll it, and layer it on top of everything. Brush the remaining egg mixture over the top. Pop it in the oven and bake for 30 minutes, or until the top is golden brown and looking crispy.
Step Five (Cool and Slice)
Let it cool for about 15 minutes before cutting it into 6 rows by 4 rows. This helps the cheese set so it doesn’t ooze out when you slice it.
Step Six (Serve)
Serve warm or at room temperature.

Recipe Tips

Here are a few recipe tips for your antipasto squares:

If you’re short on time, you can use a store-bought deli meat combo, but fresh deli cuts will really elevate the flavor and texture.
Feel free to customize the meats and cheeses based on what you have on hand or what your guests prefer—mozzarella, pepper jack, or salami can work well too.
To get a crispier top, brush the crescent rolls with a little melted butter before baking.

Storage and Freezing Tips for Antipasto Squares

Here are a few things to keep in mind when it comes to storing and freezing your antipasto squares if you have leftovers.

Refrigeration: After baking and allowing the squares to cool completely, store them in an airtight container in the refrigerator. They can be kept for up to 3 days.
Freezing: To freeze, wrap the cooled squares tightly in freezer-safe foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Reheating: For best results, reheat the squares in a preheated oven at 350°F for about 10 minutes until heated through. This method helps maintain the crispiness of the dough. Alternatively, you can microwave individual squares on high for 30-45 seconds, but be aware that the dough may become slightly less crisp.

While freezing is an option, it’s important to note that the texture of the dough may change slightly upon reheating. If you prefer the freshest taste and texture, storing them in the refrigerator and reheating as needed is recommended.

Frequently Asked Questions

Can I prepare antipasto squares ahead of time? Yes, you can assemble the squares up to the point of baking, cover them, and refrigerate for several hours or overnight. When ready to bake, allow them to come to room temperature before placing them in the oven. This method can be convenient for entertaining.
Can I add vegetables to the filling? Yes, adding vegetables like sliced olives, banana peppers, pepperoncini, roasted red bell peppers or sautéed mushrooms can enhance the flavor and texture of the squares. Make sure any added vegetables are well-drained to prevent excess moisture. Patting them dry is important.
Can I use a different type of dough? While crescent roll dough is commonly used for its flakiness, you can substitute it with puff pastry or pizza dough. Keep in mind that cooking times may vary depending on the type of dough used.
How do I prevent the cheese from oozing out after baking? Allow the assembled squares to cool for about 15 minutes after baking before cutting into them. This helps the cheese set, reducing the likelihood of it oozing out when sliced.

Antipasto has always been the pre-party to the main course, and there are so many creative ways to enjoy it. Make sure to give my antipasto pasta salad, my antipasto cheddar-pickle skewers and if it’s holiday time, this Christmas antipasto wreath is the perfect appetizer.

More Party Starter Recipes

These yummy party starters are the perfect appetizer for any type of gathering — and the perfect excuse to throw one.

This post may contain affiliate links. Please read my disclosure policy.

Antipasto Squares

Antipasto Squares are a delicious, savory dish with layers of meat, cheese, and a rich egg mixture, all baked between flaky crescent dough. Perfect for game day, as a main dish, or a party starter, this easy recipe is ready in about 45 minutes.

Course Appetizer

Cuisine American, Italian

Keyword Antipasto Squares

Prep Time 15

Cook Time 30

Total Time 45

Servings squares

Calories 195kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls For mixing the egg mixture.
pastry brush For brushing the egg mixture on top of the crescent rolls.
baking pan 9x13 or baking sheet. To bake the dish in a size that holds all the layers comfortably.

Ingredients

cooking spray
2 cans (8 oz. each) refrigerated Pillsbury Original Crescent Rolls (8 count) or 2 cans (8 oz. each) refrigerated Original Crescent Dough Sheet
1/4 lb deli baked ham, thinly sliced*
1/4 lb Provolone cheese, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Swiss cheese, thinly sliced
1/4 lb pepperoni, thinly sliced
3 large eggs, lightly beaten
3 tbsps grated Parmesan or cheddar cheese
1/4 tsp finely ground black pepper

Instructions

Preheat the oven to 350°F. Lightly spray a 9x13-inch pan with cooking spray. A baking sheet or rectangular baking dish will also work.
cooking spray
Open one package of crescent rolls and unroll it in one piece, pressing it into the bottom of the pan. Be sure to press together all the perforations.
2 cans (8 oz. each) refrigerated Pillsbury Original Crescent Rolls (8 count)
Layer the meat and cheese in the order listed above. The 1/4 pound is an estimate—just keep layering until it covers the pan. Avoid overlapping the pieces.
1/4 lb deli baked ham, thinly sliced*, 1/4 lb Provolone cheese, thinly sliced, 1/4 lb Genoa salami, thinly sliced, 1/4 lb Swiss cheese, thinly sliced, 1/4 lb pepperoni, thinly sliced
In a medium bowl, add eggs, Parmesan cheese, and pepper. Pour most of the egg mixture over the meat and cheese, reserving a small amount. Top with the second package of crescent rolls and brush with the remaining egg mixture. Bake for 30 minutes, or until the top is golden brown. Let cool for 15 minutes (before cutting into 6 rows by 4 rows) to prevent the cheese from oozing out the sides.
3 large eggs, lightly beaten, 3 tbsps grated Parmesan or cheddar cheese, 1/4 tsp finely ground black pepper
Serve warm or at room temperature.

Video

Notes

*Ham: Try using baked ham instead of cooked ham, as cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on a paper towel for a few seconds to remove some of the excess moisture.

For optimal outcomes when making these antipasto squares, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Antipasto Squares appeared first on Noble Pig.

Leftover Turkey-Cranberry Monte Cristo Sandwiches

Cathy Pollak — Sat, 30 Nov 2024 09:01:01 +0000

Leftover turkey gets an upgrade with these leftover turkey-cranberry Monte Cristo sandwiches. They’re so good, you might find yourself looking forward to leftovers! And here’s a tip: swap in rotisserie chicken to enjoy these sandwiches any time of year.

Sweet and Savory Turkey Sandwich with Cranberry

I love turning Thanksgiving leftovers into something special, and these leftover turkey-cranberry Monte Cristo sandwiches are a perfect example. They combine tender turkey, tangy cranberry sauce, and melted cheese between slices of French toast-style bread. The result is a sweet and savory sandwich that’s hard to resist.

This recipe isn’t just for post-holiday meals; it’s versatile enough for any time of year. By swapping in rotisserie chicken and your favorite jam, you can enjoy this delightful sandwich whenever the craving strikes. Whether you’re looking for creative ways to use Thanksgiving leftovers or simply want a unique sandwich experience, this recipe has you covered.

Why I Love This Recipe

I get to use up my leftover turkey and cranberry sauce in a fun, flavorful way.
The sweet and savory combo of turkey, cheese, and cranberry sauce is always a winner for me.
It’s easy to make and works just as well with rotisserie chicken when I’m craving it year-round.

Ingredients and Possible Substitutions

Here’s a quick rundown of why each Monte Cristo sandwich ingredient shines in this recipe and what you can use as a swap if needed:

Cranberry Sauce: Adds the tangy sweetness you want! Swap with raspberry or apricot preserves.
Leftover Turkey: Rotisserie chicken or ham works too.
Muenster Cheese: Melts beautifully. Try Swiss or provolone instead.
Confectioners’ Sugar: A sweet finishing touch. Skip if you prefer savory.
French Bread: Sturdy for soaking. Use brioche, sourdough, or Texas toast.
Whole Milk: Creamy base for the egg mixture. Sub with cream or non-dairy milk.
Eggs: Essential for coating. No real substitute here.
Butter: Gives a golden, crispy finish.

How to Make a Monte Cristo with Leftover Turkey

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Prepare the Egg Mixture
In a shallow pie plate, whisk together the eggs and milk with a fork until well combined.
Step Two: Soak the Sandwiches
Dip each sandwich into the egg mixture, letting it soak for about 30 seconds per side. (The bread should be saturated but not overly soggy.)
Step Three: Cook the Sandwiches
In a nonstick skillet over medium heat, melt a couple of tablespoons of butter.
Place a few sandwiches in the skillet and cook for 3-4 minutes, until the bottoms are golden brown.
Flip the sandwiches and cook the other side until golden. Add more butter as needed for the remaining sandwiches.
Step Four: Serve the Sandwiches
Dust with confectioners’ sugar before serving and serve warm.

Recipe Tips

Here are a few quick tips to help you nail this recipe every time:

Go for fresh French bread: Soft, fluffy bakery loaves work best to hold up to the egg mixture.
Cranberry sauce is flexible: Use homemade or store-bought—whatever you’ve got on hand.
Muenster cheese for the win: This creamy, mild cheese (the American kind) melts perfectly for this sandwich.
Don’t overdo the soaking: Let the bread absorb the egg mixture, but keep it firm enough to hold together.

Storing Any Leftovers

If you’ve got leftovers (lucky you!), here’s how to store them properly:

Refrigerate: Wrap sandwiches tightly in foil or plastic wrap and store in the fridge for up to 2 days.
Reheat: Warm them in a skillet over medium-low heat or in the oven at 350°F until heated through.
Freeze: Wrap each sandwich in foil and place in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I make these sandwiches ahead of time? It’s best to make and eat them fresh for the best texture, but you can prep the ingredients in advance to save time.
How do I keep the bread from getting too soggy? Dip each side of the bread in the egg mixture briefly—just enough to coat it without oversaturating.

This post may contain affiliate links. Please read my disclosure policy.

Leftover Turkey-Cranberry Monte Cristo Sandwiches

These Leftover Turkey-Cranberry Monte Cristo Sandwiches transform holiday leftovers into a warm, melty, and satisfying meal. Layered with turkey, cheese, and cranberry sauce, then dipped in an egg mixture and cooked to golden perfection, they’re a creative twist on a classic. Dust with confectioners' sugar for a sweet-savory finish that’s perfect for brunch or lunch.

Course Main Course

Cuisine American

Keyword Leftover Turkey-Cranberry Monte Cristo Sandwiches

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 524kcal

Author Cathy Pollak

Equipment

Ingredients

20 thin slices of very soft French Bread
1-1/2 cups cranberry sauce
10 thin slices (12 oz.) Muenster Cheese (have the deli slice it)
20 oz thinly sliced leftover turkey or rotisserie chicken
3 large eggs
2 cups whole milk
4-6 tbsps butter
confectioners' sugar

Instructions

Spread cranberry sauce on each slice of bread, using as much or as little as you like. To assemble each sandwich, tear a slice of cheese in half. Place half a cheese slice on the bread, followed by the turkey, then the other half of the cheese slice. Finish by topping with another slice of bread, cranberry sauce side facing down.
20 thin slices of very soft French Bread, 1-1/2 cups cranberry sauce, 10 thin slices (12 oz.) Muenster Cheese , 20 oz thinly sliced leftover turkey
In a shallow pie plate, whisk together the eggs and milk with a fork until well combined. Dip each sandwich into the mixture, letting it soak for about 30 seconds per side. (The bread should be saturated but not overly soggy.)
3 large eggs, 2 cups whole milk
In a nonstick skillet over medium heat, melt a couple of tablespoons of butter. Place a few sandwiches in the skillet and cook for 3-4 minutes, until the bottoms are golden brown. Flip the sandwiches and cook the other side until golden. Add more butter as needed for the remaining sandwiches.
4-6 tbsps butter
Dust with confectioners' sugar before serving. Serve warm.
confectioners' sugar

Video

Notes

For optimal outcomes when preparing these leftover turkey-cranberry Monte Cristo sandwiches, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

More Leftover Turkey Recipes

Curried Turkey Salad Sandwiches – Curried turkey salad sandwiches are a delicious way to breathe new life into leftover turkey. With a mix of sweet, savory, and warm spices, they’re a flavorful and satisfying meal.

Leftover Turkey and Black Bean Tacos – These tacos are a great way to use up leftover turkey from Thanksgiving.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Leftover Turkey-Cranberry Monte Cristo Sandwiches appeared first on Noble Pig.

Curried Turkey Salad Sandwiches

Cathy Pollak — Thu, 28 Nov 2024 08:43:33 +0000

Curried turkey salad sandwiches are the perfect way to turn leftover turkey into something amazing. Packed with sweet, savory, and spiced flavors, these sandwiches make a standout meal.

Easy Curried Turkey Salad Sandwiches Using Leftover Roasted Turkey

After the holiday feast, when the fridge is packed with leftovers and everyone’s lounging around watching the game, it’s the perfect time to put together these curried turkey salad sandwiches. This recipe is going to transform your extra turkey into something completely different. The combination of tender turkey, sweet golden raisins, and crisp apples, all mixed with a curry-spiced mayo, brings a whole new vibe to the usual leftover lineup.

I love adding shredded carrots and pineapple tidbits for a subtle sweetness and crunch, while a hint of cayenne pepper gives just the right amount of kick. Spread this savory mix onto toasted rustic bread, and you’ve got a sandwich that’s hearty enough to keep everyone fueled through the afternoon’s and weekend’s activities. It’s a straightforward, no-hassle way to experience those holiday leftovers without feeling like you’re eating the same meal on repeat.

Why I Love This Recipe

It can be served as a sandwich or a wrap or serve on a bed of mixed greens.
A totally unique flavor no one is expecting with leftover turkey.
The texture of the turkey salad is perfection!

Ingredients and Possible Swaps

Here’s a brief overview of each ingredient in the curried turkey salad sandwiches, along with potential substitutions:

Shredded Leftover Turkey Breast: Substitute with rotisserie chicken or tofu.
Mayonnaise: Swap with Greek yogurt for a tangier, lower-fat option.
Yellow Curry Powder: Adds the best flavor and color.
Freshly Grated/Zested Ginger: Ground ginger can substitute, though fresh offers brighter flavor.
Golden Raisins: Regular raisins or chopped dried apricots work as alternatives.
Dried Cranberries: Feel free to use sweetened or unsweetened. Dried cherries or currants can be substituted.
Shredded Carrots
Pineapple Tidbits (Canned): Fresh pineapple or mandarin orange segments can replace canned.
Red Apple
Green Onion: Chives or finely chopped red onion can be used instead.
Roasted and Salted Sunflower Seeds: Chopped almonds or pumpkin seeds are suitable alternatives.
Cilantro: Parsley can be substituted.
Cayenne Pepper
Salt & Pepper
Rustic, Thick-Sliced White Bread or Sandwich Bread

How To Make Curried Turkey Salad Sandwiches

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Prepare the Apples
Toss the chopped apples with the reserved juice from the pineapple can to prevent browning.
Step Two: Combine Ingredients
Add all the ingredients to a large bowl and mix well.
Step Three: Spread the Salad
Spread the turkey salad evenly onto your bread of choice.

Recipe Tips

Here are some casual tips to enhance your leftover turkey salad sandwiches:

Toast the Nuts: Sometimes I will slightly toast the sunflower seeds to boost their flavor and add extra crunch.
Adjust the Heat: If you’re not into spicy food, feel free to dial back or skip the cayenne pepper.
Keep It Fresh: Mix the salad just before serving to maintain the crispness of the fruits and veggies.
Prevent Soggy Sandwiches: If you’re making these sandwiches ahead of time, layer lettuce leaves between the bread and the salad to keep the bread from getting soggy.
Customize Your Bread: Experiment with different breads like whole-grain, sourdough, or even wraps to find your favorite combination.
Chill for Flavor: Let the salad chill in the fridge for about 30 minutes before serving to allow the flavors to meld together.
Add Some Greens: Throw in a handful of arugula or spinach for added freshness and nutrition.
Sweeten to Taste: If you prefer a sweeter salad, consider adding a touch of honey to the dressing.
Make It Your Own: Feel free to swap out ingredients based on what you have on hand or your personal preferences.
Serve with a Side: Pair your sandwich with a side of chips, a pickle, or a simple salad to round out the meal.

Storing Leftovers

Here are some tips for enjoying your leftover curried turkey salad at a later time:

Store leftovers in an airtight container and refrigerate within two hours of preparation.
Consume refrigerated turkey salad within three to four days for optimal freshness.
Because of the mayonnaise content, I do not recommend freezing this salad.
Give the salad a good stir before eating to redistribute any settled dressing.
Use leftover turkey salad as a topping for mixed greens, a filling for wraps, or a stuffing for pita pockets to keep meals interesting.

Frequently Asked Questions

Can I make this salad ahead of time? Yes, you can prepare the salad a few hours in advance. Store it in an airtight container in the refrigerator until you’re ready to assemble the sandwiches.
What can I use instead of mayonnaise? Greek yogurt is a great alternative, offering a tangy flavor and creamy texture with less fat.
Can I add other fruits or nuts to the salad? Feel free to experiment with additions like chopped pecans, dried apricots, or diced mango for extra flavor and texture.
How do I prevent the apples from browning? Toss the chopped apples with a bit of the reserved pineapple juice or lemon juice before adding them to the salad to maintain their color.

This post may contain affiliate links. Please read my disclosure policy.

Curried Turkey Salad Sandwiches

Curried Turkey Salad Sandwiches are the perfect way to turn leftover turkey into something amazing. Packed with sweet, savory, and spiced flavors, these sandwiches make a standout meal.

Course Main Course

Cuisine American

Keyword Curried Turkey Salad Sandwiches

Prep Time 15

Total Time 15

Servings

Calories 405kcal

Author Cathy Pollak

Equipment

Ingredients

2 cups shredded turkey breast or chicken breast
1 cup mayonnaise
2 tsps. yellow curry powder (in the spice aisle)
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup shredded carrots
1/4 heaping cup (canned) pineapple tidbits (reserve juice)
1 small red apple peeled, cored and chopped
1/4 cup sliced green onion
1/4 cup roasted and salted sunflower seeds
3 tbsps. finely chopped cilantro
1/2 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. coarse ground black pepper
8 slices rustic white bread, toasted

Instructions

Start by tossing the chopped apples with the reserved juice from the pineapple can to prevent browning. Once the apples are ready, add all the ingredients to a large bowl and mix well.
2 cups shredded turkey breast, 1 cup mayonnaise, 2 tsps. yellow curry powder, 1/4 cup golden raisins, 1/4 cup dried cranberries, 1/4 cup shredded carrots, 1/4 heaping cup (canned) pineapple tidbits (reserve juice), 1 small red apple, 1/4 cup sliced green onion, 1/4 cup roasted and salted sunflower seeds, 3 tbsps. finely chopped cilantro, 1/2 tsp. cayenne pepper, 1/2 tsp. kosher salt, 1/2 tsp. coarse ground black pepper
Spread the turkey salad evenly onto your bread of choice, then serve and enjoy.
8 slices rustic white bread, toasted

Notes

For optimal outcomes when preparing these curried turkey salad sandwiches, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

©noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

More Leftover Turkey Recipes

Leftover Turkey-Cranberry Monte-Cristo Sandwiches – Transform your leftover turkey into a mouthwatering delight with these Leftover Turkey-Cranberry Monte Cristo Sandwiches. They’re so good, you’ll be eager to enjoy them the next day! For a year-round treat, substitute rotisserie chicken.

Leftover Turkey and Black Bean Tacos – These tacos are a great way to use up leftover turkey from Thanksgiving.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Curried Turkey Salad Sandwiches appeared first on Noble Pig.

Ham and Cheese Sliders

Cathy Pollak — Sun, 06 Oct 2024 12:48:23 +0000

These ham and cheese sliders always come through when I need something quick and tasty, especially on game days. The soft Hawaiian sweet rolls soak up that buttery drizzle perfectly, and the poppy seeds add a nice crunch that I love.

Ham and Cheese Sliders

Every time I stroll into the deli section of my local supermarket, those bright orange bags of Hawaiian sweet rolls catch my eye. They’re just too good to pass up.

I love baking up these classic ham and cheese sliders for almost any gathering, especially back when my house was filled with high school kids. Those days were always fun! These sliders are perfect for game day, too. Have them ready for halftime, and you’ll see them disappear in no time. Trust me; you might want to double the recipe because they make a great weeknight dinner, too.

Why I Love This Recipe

These sliders are a breeze to make, perfect for busy weeknights when I want something quick and satisfying.
The buttery drizzle makes the house smell amazing while they bake.
I love how versatile they are. I can switch up the meats and cheeses based on what I have, and they always turn out great.

Ingredients

Here’s what goes into these sliders, and makes them so delicious:

Hawaiian sweet rolls: These soft, sweet rolls are the perfect base for sliders. They add just the right amount of sweetness and hold everything together nicely.
Swiss cheese: I love using Swiss because it melts beautifully and adds a creamy texture that pairs perfectly with the ham.
Honey ham: This adds a touch of sweetness and tons of flavor. Regular ham works too.
Butter: A must for that rich, savory flavor. It also helps the rolls get that golden-brown finish.
Worcestershire sauce
Poppy seeds: I sprinkle these on top for a bit of crunch and a touch of visual appeal.
Honey mustard
Dried minced onion: I use this for a pop of flavor without the hassle of chopping onions. It adds a nice savory note that rounds out the sliders perfectly.

How I Make These Ham and Cheese Sliders

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step 1: Preheat the oven to 350°F. I love starting with a warm oven, it makes everything better.
Step 2: Grab two sheets of aluminum foil and lay them side by side on a sheet pan. These will be perfect for wrapping up the sandwiches later.
Step 3: Using a large serrated knife, slice the rolls in half horizontally, keeping the tops and bottoms connected. You’ll end up with one big piece of tops and one of bottoms.
Step 4: Place the bottom half of the rolls on the foil and layer the ham and cheese slices to completely cover them. Then, pop the top half of the rolls on top of the meat and cheese.
Step 5: In a small saucepan over low heat, melt the butter with the mustard, dried onion, poppy seeds, and Worcestershire sauce. I love the smell of this sauce as it warms up! Once it’s ready, pour about 3/4 of it over the top of the rolls.
Step 6: Wrap the foil upwards around the sandwiches and bake them on a sheet pan for 15 minutes. This helps keep everything nice and warm.
Step 7: After baking, slightly rewarm the leftover butter sauce on the stove or in the microwave, then pour it evenly over the baked sandwiches.
Step 8: Finally, cut the sandwiches into individual rolls and serve them warm. Trust me, they’re so good!

Recipe Tips

Here are some tips I can offer when it comes to making these sliders even better:

Garlic works great in this recipe, so feel free to sub out the minced onions for minced garlic. I sometimes use both for extra flavor.
This is a perfect way to use up leftover baked ham. Just slice it thin, and you’re good to go!
I often prep the sandwiches ahead of time, stopping right before I pour the butter mixture on top. I wrap them up and store them in the fridge, then pull them out when I’m ready to bake. I just reheat the sauce when it’s time to finish them up.
If honey mustard isn’t your style, you can switch it out for Dijon, yellow mustard, or any other flavor you enjoy.
If you don’t want to use Hawaiian sweet rolls, consider making my beginner-friendly homemade slider buns for a different version.

Storage and Freezing

Here are a few things to keep in mind if you have any leftover ham and cheese sliders:

After enjoying your sliders, keep any leftovers in an airtight container in the fridge to keep them fresh.
For the best texture, I recommend reheating the sliders in the oven at 350°F for about 10-15 minutes. This helps them get warm and a bit crispy again.
If you want to save some for later, wrap individual sliders tightly in foil and place them in a freezer-safe bag. They’ll keep well for a couple of months.
When you’re ready to enjoy those frozen sliders, just let them thaw in the fridge overnight before reheating. That way, they warm up evenly.

Ham and Cheese Sliders

These ham and cheese sliders are perfect for game day or a quick, tasty meal. The soft Hawaiian rolls soak up the buttery drizzle, and the poppy seeds give them a nice finish.

Course Main Course

Cuisine American

Keyword Ham and Cheese Sliders

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 440kcal

Author Cathy Pollak

Equipment

Ingredients

12 Hawaiian sweet rolls
8 oz Swiss cheese, sliced
9 oz honey ham or regular thinly sliced ham
4 tbsps butter
1 tbsp honey mustard
1 tbsp dried minced onion
1 tbsp poppy seeds
1 tsp Worcestershire sauce

Instructions

Preheat the oven to 350°F. Place two sheets of aluminum foil side by side on a sheet pan (you'll use these to wrap and enclose the sandwiches).
Using a large serrated knife, slice the rolls in half horizontally, keeping the tops and bottoms connected. You'll end up with one large sheet of tops and one of bottoms, still intact.
12 Hawaiian sweet rolls
Place the bottom half of the rolls on the foil and layer the ham and cheese slices to fully cover them. Then, place the top half of the rolls over the meat and cheese.
8 oz Swiss cheese, sliced, 9 oz honey ham or regular thinly sliced ham
In a small saucepan over low heat, melt the butter with the mustard, dried onion, poppy seeds, and Worcestershire sauce. Pour 3/4 of the sauce over the top of the rolls.
4 tbsps butter, 1 tbsp honey mustard , 1 tbsp dried minced onion, 1 tbsp poppy seeds, 1 tsp Worcestershire sauce
Wrap the foil upwards around the sandwiches and bake on a sheet pan for 15 minutes.
Slightly rewarm the leftover butter sauce on the stove or in the microwave, then pour it evenly over the baked sandwiches.
Cut the sandwiches into individual rolls and serve them warm.

Notes

For optimal outcomes when making these ham and cheese sliders, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Ham and Cheese Sliders appeared first on Noble Pig.

Open-Faced Thai Chicken Sandwiches

Cathy Pollak — Tue, 03 Sep 2024 11:18:11 +0000

These open-faced Thai chicken sandwiches are a perfect mix of fresh flavors, with leftover rotisserie chicken, crisp veggies, and a chili-garlic mayo that ties it all together—so easy, you’ll be making them all the time.

Open-Faced Thai Chicken Sandwiches

These open-faced Thai chicken sandwiches are a staple in my kitchen. Using leftover rotisserie chicken really simplifies the process. With fresh veggies and a spicy chili-garlic mayo, these sandwiches are packed with flavor and texture.

Once you try them, you’ll find yourself making them regularly. They’re perfect for a satisfying meal with minimal effort. The crunchy rolls are everything!

Why I Love This Recipe

I love how quick and easy they are with rotisserie chicken.
They’re in my top 5 for a tasty, fast meal.
The chili-garlic mayo is the perfect finishing touch.

Ingredients

Each component, from the crusty bread rolls to the fresh herbs, adds something unique to the dish.

Crusty bread rolls: I love using crusty bread rolls as the base for these sandwiches. They hold up well under all the toppings and add a nice crunch with every bite.
Rotisserie chicken: This is one of my favorite shortcuts. Use any combo of white and dark meat you prefer.
Fresh garlic and ginger
Hoisin sauce: Hoisin sauce is a must for that sweet and savory kick.
Dry roasted peanuts: I love how they give each bite a little extra texture.
Cucumbers
Fresh mint, green onion, and cilantro
Mayonnaise
Sriracha hot sauce
Chili garlic paste: This paste is one of my go-tos for adding bold, spicy flavor.
Lime juice:
Fish sauce: Fish sauce is a delicious secret in many Thai dishes. It adds that savory umami depth without being too overpowering.

How To Make Thai Chicken Sandwiches

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Slice your rolls in half and brush them with 2 tablespoons of olive oil. Toast them up on a grill pan, in the toaster oven, or just pop them in the oven until they’re golden and crisp.
Step Two: In a nonstick pan over medium heat, add the rest of the olive oil. Toss in the chicken, ginger, garlic, and hoisin sauce, and give it a quick sauté for about two minutes.
Step Three: Mix up all the ingredients for the chili-garlic mayonnaise in a small bowl. If you like, transfer it to a squeeze bottle for easy drizzling. Keep it handy or pop it in the fridge until you’re ready to use it.
Step Four: Now for the fun part—start layering! Top your toasted bread with the chicken sauté, peanuts, cucumber slices, mint, green onion, and cilantro. Drizzle the chili-garlic mayo over everything and dig in right away.

Recipe Tips

Here are a few tips that’ll help you get the most out of these open-faced sandwiches and make the process even smoother:

I find that a good toasting of the rolls really makes a difference. It gives the rolls a nice crunch and helps them hold up better with all those toppings.
I love using rotisserie chicken because it’s so convenient. However, you can use any chicken you have available or make your own.
If you make the chili-garlic mayo ahead of time, it gives the flavors a chance to meld together. I usually make it a little earlier in the day and keep it in the fridge.
To keep everything fresh and crisp, I like to add the herbs and veggies right before serving.
If you’re like me and enjoy a bit of spice, don’t be afraid to add extra Sriracha or chili-garlic paste to the mayo. It’s easy to customize the heat level to suit your preferences.

Storage and Freezing

To keep everything fresh and ready to enjoy, here’s how to store the chicken mixture and keep your Thai chicken sandwiches crisp until you’re ready to serve:

Keep the chicken mixture in an airtight container in the fridge if you’re not assembling the sandwiches right away. It stays fresh and flavorful this way.
When you’re ready to make the sandwiches, just reheat the chicken mixture in a pan or microwave until it’s warmed through.
To keep everything crisp and vibrant, wait to add the cucumbers, mint, green onion, and cilantro until you’re ready to serve. This way, they stay fresh and crunchy.
The chicken mixture can be frozen up to 3 months in an airtight container or zip-top-bag.

More Thai Inspired Recipes

Here are a few more Thai flavor-inspired recipes for you to check out.

This post may contain affiliate links. Please read my disclosure policy.

Thai Chicken Sandwiches

These Open-Faced Thai Chicken Sandwiches are a perfect mix of fresh flavors, with leftover rotisserie chicken, crisp veggies, and a Chili-Garlic Mayo that ties it all together—so easy, you'll be making them all the time.

Course Main Course

Cuisine American, Thai

Keyword Thai Chicken Sandwiches

Prep Time 15

Cook Time 10

Total Time 25

Servings sandwiches

Calories 632kcal

Author Cathy Pollak

Equipment

Ingredients

2 (6-inch) crusty bread rolls, sliced in half
1/4 cup olive oil divided
3 cups rotisserie chicken, chopped in 1/2" pieces (white or dark meat)
1 tbsp. minced garlic
1 tbsp. fresh ginger root, peeled and minced could also use the same amount of ginger paste
1/2 cup hoisin sauce
1/4 cup salted, dry roasted peanuts
1/2 cup sliced cucumbers
1/3 cup fresh mint leaves
1/4 cup sliced green onion
1/8 cup fresh cilantro leaves

Chili-Garlic Mayo:

1/2 cup mayonnaise
1 tsp. Sriracha
2 tsps. chili garlic sauce
1 tsp. fresh lime juice
1 tsp. fish sauce

Instructions

Slice the rolls in half and brush with 2 tablespoons of olive oil. Toast them on a grill pan, in the toaster oven, or in the oven until golden and crisp.
2 (6-inch) crusty bread rolls, sliced in half, 1/4 cup olive oil
Heat the remaining olive oil in a nonstick pan over medium heat. Add the chicken, ginger, garlic, and hoisin sauce, then sauté for two minutes.
3 cups rotisserie chicken, chopped in 1/2" pieces, 1 tbsp. minced garlic, 1 tbsp. fresh ginger root, peeled and minced, 1/2 cup hoisin sauce
In a small bowl, combine all the ingredients for the chili-garlic mayonnaise. If you'd like, transfer it to a squeeze bottle for easy drizzling. Set aside or refrigerate until ready to use.
1/2 cup mayonnaise, 1 tsp. Sriracha , 2 tsps. chili garlic sauce, 1 tsp. fresh lime juice, 1 tsp. fish sauce
Top the toasted bread with the chicken sauté, peanuts, cucumber slices, mint, green onion, and cilantro. Drizzle the chili-garlic mayo over the top and serve immediately.
1/4 cup salted, dry roasted peanuts, 1/2 cup sliced cucumbers, 1/3 cup fresh mint leaves, 1/4 cup sliced green onion, 1/8 cup fresh cilantro leaves

Video

Notes

For optimal outcomes when making these open-faced Thai chicken sandwiches, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Open-Faced Thai Chicken Sandwiches appeared first on Noble Pig.

Chicken Salad with Grapes

Cathy Pollak — Mon, 17 Jun 2024 14:54:58 +0000

My love for this chicken salad with grapes has always been strong. It’s a flavor combination I never get tired of and make over and over again. The list of ingredients is highly customizable, making it perfect for lunch or a light dinner.

Chicken Salad with Grapes

This chicken salad with grapes and walnuts is my favorite way to make chicken salad during the summer season. Whether I’m feeding a small group or keeping it all to myself for a few meals, there’s enough to go around.

As I mentioned, the ingredients can easily be changed or adjusted to accommodate any preferences or availability.

Why I Love This Recipe

I love making this chicken salad in the summertime because it doesn’t require heating up the stove.
Using store-bought rotisserie chicken makes this simple to put together.
This is a great recipe to make the day before serving. The flavor gets better every day!

Ingredients

So many of these ingredients can be easily swapped in or out based on what you love.

rotisserie chicken – you could also used canned, or cook your own chicken
celery
red grapes – green grapes work too
red onion
cucumber – use seedless
walnuts – can use pecans of leave them out
mayonnaise – can use all mayo and leave out the Greek yogurt if you prefer
Greek yogurt – use any fat percentage, my favorite is Fage brand for it’s mouthfeel
green onions and parsley
Dijon mustard
dried dill
kosher salt and black pepper

How to Make Chicken Salad with Grapes

Find the complete recipe with measurements in the recipe card at the bottom of the post.

This chicken salad couldn’t be easier to put together.

Step One: Add all the ingredients to a large bowl and mix it all together.
Step Two: Cover the chicken salad tightly and place it in the refrigerator for at least 2 hours to chill.

Recipe Notes and Tips

If want or need to leave out the nuts, but still want crunch, use roasted and salted sunflower seeds.
I’ve used sweetened, dried cranberries in place of grapes during times of the year when grapes are not at their best. It’s a great substitution.
This is a great recipe to double or triple and serve at a bridal or baby shower.
Slivered almonds can also be substituted for the walnuts.
Serve this chicken salad on a bed of leafy lettuce, on a croissant (my favorite) or with crackers.
You can use green grapes, but I love the way the red pops in salad.

Leftovers and Storage

I’ve kept the leftovers tightly covered in the refrigerator for up to three days.
Before serving, I give the chicken salad mixture a stir to combine all the flavors and ingredients.
You should not freeze any leftovers because they will not thaw well.

More Chicken Salad Recipes

This post may contain affiliate links. Please read my disclosure policy.

Chicken Salad with Grapes

Try this delicious chicken salad with grapes for a refreshing and flavorful meal. Quick and easy to make, it's a perfect option for any occasion.

Course Appetizer, Main Course

Cuisine American

Keyword Chicken Salad with Grapes

Prep Time 10

Chilling 2

Total Time 2 10

Servings

Calories 324kcal

Author Cathy Pollak

Equipment

Ingredients

4 cups chopped rotisserie chicken or canned chicken
1 cup chopped celery
1 cup red grapes, halved
1/2 cup diced red onion
1/2 cup diced cucumber
1/2 cup walnuts
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/4 cup chopped green onions
2 tbsps. chopped fresh parsley
1 tsp. Dijon mustard
1/2 tsp. dried dill
1/2 tsp. kosher salt
1/2 tsp. black pepper

Instructions

Add all ingredients to a large bowl and mix everything together.
4 cups chopped rotisserie chicken, 1 cup chopped celery, 1 cup red grapes, halved, 1/2 cup diced red onion, 1/2 cup diced cucumber, 1/2 cup walnuts, 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/4 cup chopped green onions, 2 tbsps. chopped fresh parsley, 1 tsp. Dijon mustard, 1/2 tsp. dried dill, 1/2 tsp. kosher salt, 1/2 tsp. black pepper
Cover the chicken salad tightly and let chill for at least two hours, allowing the flavors to meld. Serve immediately or the following day.

Notes

For optimal outcomes when preparing this chicken salad with grapes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicken Salad with Grapes appeared first on Noble Pig.

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