Sandwich Recipes

Chicken Lettuce Wraps

Serves 6

Ingredients

1-1/2 pounds boneless skinless chicken breast, cubed
1 tablespoon plus 1-1/2 teaspoons coconut oil, divided
3/4 cup chopped fresh mushrooms
1 an (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds-unsalted, toasted

In a large nonstick skillet drizzle 1 Tbs. coconut oil, cook chicken for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

 

Grass-Fed Beef Sandwiches with Carmalized Onions, Horseradish Cream, & Arugula

Serves 2

Ingredients
3 tablespoons butter, divided
2 teaspoons rosemary, chopped
1 medium red onion, thinly sliced into rounds
1 12-ounce organic, grass-fed rib-eye steak, about 3/4 inch thick 1 cup crème fraiche (homemade is the best!)
6 tablespoons prepared horseradish
1 tablespoon of chopped fresh chives or green onions
1 tablespoon of fresh lemon juice
5-inch lengths of French bread, halved horizontally
1 cup arugula
salt and pepper

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 7-10 minutes. Transfer to plate. Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt, pepper and rosemary. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes. Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on bread bottoms. Top with onions, arugula, and roll tops, serve.