Pita Steak Sandwich

Once again it was "use it or lose it" day in my fridge.  I had thawed a piece of sirloin steak I bought...and found under the large sticker, it was not the prettiest steak on the block.  It was supposed to be "Choice", and maybe it came from a choice cow...but the steak looked like select to me.  Still, needed to use it.  The teen had asked for "those steak sandwiches in the pocket bread" that we'd made before...and I had some delicious whole grain pita that needed to be eaten, like "now" or I'd be tossing them in the trash within the next day or so.  Add an over-ripe avocado and half of an onion in the fridge, we had the basic makings for a pita steak sandwich for Saturday night dinner.

I got the grill pan out and rubbed some olive oil on the pan and seasoned the steak with cracked black pepper, some red pepper flakes crushed in my hands, some garlic powder and onion powder... and set it to cooking over medium high heat.  I poured some oil on the side and added the sliced onion and everything started smelling really good in the kitchen.  The teen actually wandered out of the man cave to ask "what do I smell?" and saw all of the makings for his requested sandwich.  Big smile.  Happy heart.

I worried the avocado had gone too far...but it was okay - had to cut off a couple of icky spots, but overall it tasted good, despite the over-ripe status.  Add some feta cheese and a little blue cheese dressing - we were good on the toppings.  I'd intended to make a little Tzatziki, but my 1/2 cuke had missed the boat and had to go to the trashcan.  I get so mad at myself when I buy more than I need because they are on sale or look beautiful. (99 cent English cucumber - nearly unheard of down here...so I bought two...duh)  I eat them for a few days, and I'm the only one at home eating them...and then, I've had enough.  No way to freeze cukes that I know of.  I just hate the waste.  I need better self control at the market!

The meat was a little tough - and definitely an "end cut" that would have been better chunked up and added to a stew or slow braise to get it nice and tender.  I sliced it as thin as I could - the grain kept changing direction... a really freaky piece of beef.  Still, flavor was good and we enjoyed our sandwiches.  We both ate two pita halves stuffed full.

The teen dissed my toppings - he ate meat, feta cheese, and A-1 sauce on his sandwich. Uh, OK...whatever floats your boat kiddo. Mine, however, was so stuffed I could barely get my mouth around it. 

We had apple slices for dessert.  Sometimes it's the simple things we really enjoy.  Having a piece of fresh fruit instead of a sweet to end the meal.  Today was definitely one of those days.  Whatever we are eating, I enjoy eating dinner with the teen.  He spends less and less time in the "family area" and more and more time in his room (I know, it's what teens do).  I miss the days of his plopping on the couch with me and asking to have a book read or play a game.  Dinner time is one of the few colloquial times we have...even if we watch a DVR'd show together - we are together, we pause and converse, and it is pleasant 99% of the time.  It's like an unwritten rule - leave your baggage away from meal time.  It's a time to be together.  Dinner these days is different from the days of 3 or 4 kids around the table and someone having attitude, the last serving being fought over, silverware clanking, trying to have a conversation without a snarky remark from SOMEONE.  It's more relaxed now.  Change can be good.  I miss cooking for, and being with, "the herd"...but I do enjoy the evolution of quiet, friendly time with the teen.

Bon Appetit, Y'all!!!

Shared With:

Chicken Salad Spread

My friend, Sandy C., used to make her WORLD FAMOUS Chicken Salad every time we went to the beach...and she's so good, she'd make homemade sourdough bread to spread it on.  I can't say I have ever had a better sandwich spread...not ever!  It became synonymous with "going to the beach" for my family.  When she gave me the recipe, I would dutifully follow it to the "t" and pack it up in the ice chest, for the family trip...I didn't make the sourdough bread but we all loved it anyway.  It lasts very well in the fridge (although it was always gone by the end of vacation!).  Since we moved to the coast, I've only made it once...because it just makes so much!  Sandy's recipe calls for cooking a whole chicken with a bunch of real specific ingredients...and I'll say it is primo...but, it just makes too much unless we have a group visiting.

I started messing around with it...didn't want to change the basic flavors, but wanted to make an amount that would get eaten up before it turned bad.  I also wanted a "short cut" recipe...and save the full monty for special occasions.

The best I can come up with is my mini version of Sandy's World Famous Chicken Salad.  It takes less time and, because of that, I'm more prone to make it.  That, is a very good thing!

CHICKEN SALAD SPREAD

Ingredients:

• 1/2 Rotisserie Chicken (I make sure I get one that is "plain" - no special seasonings - if it's small - you may need more than half)
• 3 Stalks celery - I use the tops too - they are finely chopped - and they are quite flavorful
• 1/2 medium yellow onion
• 1 cup fresh curly parsley leaves (pick them off the big stems)
• 1/4 to 1/2 tsp dried thyme - depending on the pungency of your dried thyme
• 1 1/2 heaping tsp yellow mustard (like French's - not the dried stuff - the sandwich stuff)
• 3/8 tsp ground ginger
• Salt to taste (I used about 1 tsp in today's test recipe)
• Miracle Whip Salad Dressing (I use the Light product) - enough to make it a spreadable consistency - today I used 5 really heaping tablespoons to get the perfect spreading consistency

Method:

Cut Rotisserie Chicken in half and use only one half for this recipe. 

Remove chicken from bone, discarding skin.  If you are a white meat only person, just use the breasts (but use both).  For testing purposes today, my rotisserie chicken was so scrawny I used both breasts and both thighs - it was an incredibly scrawny bird!

Place de-boned chicken in food processor and pulse until crumbly (don't over-process). 

The pulsed chicken - don't go any finer than this



Remove from processor bowl and place in a medium sized mixing bowl.

Add celery to processor bowl and process until finely chopped.

Remove from processor bowl and add to bowl with chicken.

Add onion and parsley together to processor bowl and process until finely chopped.

Remove from processor bowl and add to chicken.

The processed ingredients...onwards to the spices
...and yes, it looks like a lot of parsley,
but that is part of the "specialness" of this recipe!

Add seasonings to chicken and vegetable bowl (thyme, salt, mustard, and ginger).

Mix all to incorporate.

Add enough Miracle Whip to reach a "spread" consistency.  Since the chicken is different every time, sometimes it takes a lot, sometimes less...just looking for a spreadable consistency.

The parsley makes it green-flecked, and adds a special "bite" to the flavor, as does the ginger.  Those are key ingredients I never skip.  Curly leaf parsley has more of a bite to it than flat leaf...I always use curly parsley for this.  I've tried leaving out bits and pieces and I've tried using flavored chickens...nope, not a good thing.  Also, the Miracle Whip is key - I've tried it with Mayo...just not the same.

Spread this on some sourdough bread, white sandwich bread, wheat bread or even put it in a pita ... it doesn't really matter... it is an awesome spread.  Add lettuce and tomato or just slap it on some bread and eat it "as is"... that's usually what we do.  Enjoy!

Bon Appetit, Y'all!!!

A DARN GOOD SAMICH!

Every so often we like to have a sandwich that is more than a couple of pieces of sliced bread with lunch meat slapped in the middle.  My favorite sandwich, on such a day, is what I call my "Damn Darn Good Samich".

I just made one yesterday for my husband and myself...and it was lip-smacking scrumptious - very full of flavor!  This is not an insipid sandwich!

Start out with a roll-type bread...I use Bolillos - whole wheat specifically - Kaiser rolls are great too.  Slice in half and place on a baking sheet.  Kick the broiler on so it will be ready when you are.

I spread some softened butter on the inside of one piece and sprinkle with garlic powder.  I spread Hellman's Dijonnaise on the inside of the other piece (it's not always easy to find, but it's basically Dijon mustard and mayonnaise mixed together).  If I am out of Dijonnaise, I tend to just use yellow mustard.

Mustard on one side, garlic butter on the other

Next comes two different cheeses - generally I cover one side with cheddar or Colby-Jack cheese (I put it on the mustard side) and on the other side I put a white cheese - today it was Havarti because that's what was available in my fridge - but Swiss or Provolone are excellent choices too.  Put them in the oven under the broiler and gently melt the cheese and lightly toast the bread.

The cheese toppings - ready for broiler

Melted cheese on bolillo

A good amount of deli meat - thinly sliced

Remove from oven and layer on 2 different kinds of deli meats - ham on one side and chicken or turkey on the other side is the way I usually go.  If you are a salami fan, that's a great addition to this sandwich as well.  Today, I used Boar's Head Brand EverRoast© Chicken and HEB-brand Black Forest Ham.  If you like, stick them under the broiler for a moment.  I tend to just leave the meats cold.

Top with lettuce, tomato, ripe avocado slices, and thinly sliced purple onion...a sprinkle of kosher salt and freshly ground black pepper to taste.  Sometimes, I add some sliced black olives and/or pepperocini slices...depends on how kicked up I feel like making it.  Slice in half and serve!  Yummmmm.....

And, that, my friends, is one darn good samich!

Avocado, purple onion, tomato...lettuce added too

Sorry about the blur - I snapped it, ate it, and THEN looked at the photos.  Oops!

BON APPETIT, Y'ALL!!!