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Great Day Kitchen, 12/14/17 - Sandwiches

Tawnie Kroll, registered dietitian with the Clovis Unified School District and creator or krollskorner.com, visited the Great Day Kitchen to prepare some delicious food.

Tawnie Kroll, registered dietitian with the Clovis Unified School District and creator or krollskorner.com, visited the Great Day Kitchen to prepare some delicious food.

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Breakfast Pocket


Ingredients:

  • 15 egg patties
  • 2 lbs whole wheat bread dough (prepared)
  • 7 oz. cheese, shredded
  • 15 pork sausage patties


Directions:

  • To make each pocket, use 3 oz. of dough and flatten.
  • Place 1 egg pattie on dough, with 1/2 oz cheese, and 1 sausage pattie.
  • Wrap dough completely around egg and sausage and pinch together into a pocket.
  • Bake at 350 degrees F for 16 minutes until internal temperature of 165 degrees F for 15 seconds


Chicken Cordon Bleu


Ingredients:


  • 3 lbs whole wheat bread dough (prepared)
  • 15 oz. deli ham - fat free
  • 7 oz. cheddar cheese, sliced
  • Hot n Spicy chicken patty - Tyson


Directions:


  • Roll out a 4oz portion of bread dough.
  • Place Hot & Spicy Chicken Patty on dough.
  • Top with ham and sliced cheese.
  • Wrap dough completely around meat/cheese and pinch together into a pocket.
  • Place on lined sheet pan pinched side down.
  • Bake at 350°F for 16 minutes until an internal temperature of 165°F for 15 seconds.
  • Wrap in blue lined foil - EACH: 4oz bread, 1 chicken patty, 1 oz ham


Qian Dao Sandwich

((Qiandao Lake, also known as Thousand Island Lake, is a sprawling body of fresh water, covering 573 sq. km. The name comes from the fact that there are over a thousand islands in the lake))

Ingredients:

  • 3 lbs unseasoned chicken, cooked and cut into strips
  • 4 hard boiled eggs
  • 15 oz. pickles
  • 15 oz. red onion
  • 2 lbs celery, chopped
  • 1 tsp. white pepper
  • 1 lb 1000 island dressing
  • 4 oz. bread rolls


Directions:

  • Chop chicken, egg, pickles, onion, celery and white pepper into a big bowl.
  • Put the thousand island dressing into bowl
  • Use 8 oz. of mixture into hoagie roll


Cuban Sandwich


(Tawnie Kroll was not able to produce this sandwich because a power outage knocked FOX26 off the air until after Great Day was over)


Ingredients:


  • 15 hoagie bread rolls - 4 oz each
  • 3 cups sliced pickles
  • 1/3 cup mustard
  • 2 lbs ham - fat free
  • 1 lb Carolina vinegar pulled pork
  • 1/3 cup margarine
  • 15 slices swiss cheese
  • Serve with baked french fries


Directions:


  • Cook shredded pork until internal temperature reaches 165°F.
  • Heat margarine on stove top until completely melted.
  • Slice hoagies in half. Separate tops and bottoms.
  • Lay parchment paper on baking sheet. Use pastry brush to brush melted margarine onto paper. Place bottoms of hoagies on baking sheet.
  • Spread mustard evenly on each hoagie. Place 4 pickles on top followed by one slice of cheese.
  • Distribute 2oz shredded pork, followed by 4 slices of ham. Put tops on hoagies. Brush with melted margarine again.
  • Place another piece of parchment paper on top of hoagies, followed by 4 baking sheets. Two people should apply even pressure to the baking sheets to flatten the sandwiches.
  • Bake at 350°F for 7 minutes with one baking sheet still on top of sandwiches until ham and pork reach an internal temperature of 140°F for 15 seconds.
  • Once out of oven, wrap in red checked paper and diagonally cut sandwiches in half.

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