This sandwich is a variation on the classic tuna melt, which is itself a variation on the classic grilled cheese sandwich. This sandwich is a bit more upscale, since it uses crabmeat in place of tuna.
Soften unsalted butter
4 slices ciabatta bread
4 slices Swiss cheese
10 ounces crab claw meat
3 ounces Monterey Jack cheese, shredded
2 tablespoons green onions, finely chopped
1 tablespoon celery, finely chopped
1/3 cup mayonnaise
1 teaspoon Old Bay Seasoning
Prepare the bread. Spread butter on each slice and lay a slice of Swiss cheese on the unbuttered side.
To make the crab mixture, in a medium bowl, mix the crab meat, Monterey jack cheese, mayonnaise, green onions, and Old Bay Seasoning.
Add an even layer of the crab mixture on the top of one cheese slice. Place the other bread layer on top of the mixture, with the buttered bread side on the outside.
Heat a cast iron skillet or a non-stick pan on medium high heat. Grill the sandwich, browning each side for a few minutes until golden and crisp or until the cheese melts.
Cut the sandwiches in half and set at an angle for that endearingly crabby appearance.
Serve immediately with French fries or potato chips.
If cibatta bread is not available, a large store bought Italian bread is an excellent substitute. You want a bread that has a moderate crust and a fairly soft crumb. A coarse-textured peasant bread or a dense sourdough might be too hard to bite through without making a mess of the filling.
Frittatas just happened to be one of those dishes that you can use up a whole lot of random leftover vegetables and turn them into a savory meal for brunch or dinner. We like to serve this classic egg dish with fruit for breakfast or with Italian bread and a small mixed greens side salad for a light dinner.
Adapted from Giant LLC Savory Magazine September 2017
2 tablespoon extra-virgin olive oil, divided
One 8-10 ounce bag baby spinach leaves, washed and roughly chopped
1 1/2 teaspoons garlic salt
2 cups baby Yukon gold potatoes
2 medium tomatoes, diced
8 large eggs
½ cup shredded Monterey Jack cheese
Preheat the oven to 350°F.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat and allow to cool. Place the spinach in a clean kitchen towel. Roll the towel up and squeeze the moisture from the spinach. Remove the spinach from the towel and place in a bowl and set aside.
Cut the potatoes into quarters. Heat the remaining olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat. Add the potatoes. Cook for 8 minutes, stirring occasionally, until the potatoes start to brown.
Meanwhile, beat the eggs with 2 tablespoons of water and a pinch of salt. Arrange the spinach over the potatoes. Scatter the tomatoes over the spinach, then pour the eggs over the vegetables. Sprinkle with the cheese. Cook until the edges are set, about 3 minutes.
Transfer the skillet to the oven and bake for 12 minutes, or until the eggs are completely set in the center.
To serve, slide the frittata out of the skillet and onto a cutting board. Using a serrated knife, slice it into wedges and serve warm with a fresh fruit for brunch or with a small side salad of mixed greens for a light lunch or dinner.
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During my travels this Summer, I had a long lay over at the Charlotte Airport. Given that there are the usual fast food joints in the main terminal, I opted to have lunch at a spot in Terminal D, called “The Rum Bar”, which
was reasonably priced considering that it was at the airport. Although a member of the staff highly recommended the Jerk Chicken Sandwich, I thought about eating such a spicy meal and flying would not agree with me, so I chose the Crispy Chicken Tacos,instead, which consisted of two tacos and was mainly composed of fried chicken tenders with an avocado cream sauce, Monterey Jack cheese and diced tomatoes, served on a flour tortilla. You had the options of having french fries or rice and black beans as a side. It was fresh and hot and tasted pretty good considering airport food. I think that three tacos would have been better as a lunch entree, or maybe because I was hungry and wanted more……
So as soon as I got home, I had to try to make these amazing little tacos, but with a little more low fat and low carb healthy choices.
Yes, it takes is a little time, but the effort is worth it, in developing more layers of flavor. So here is my take on The Rum Bar’s Crispy Chicken Tacos. I oven baked the chicken tenders, rather than frying them, reducing the fat content.
Also note that the avocado cilantro lime cream sauce is so delicious and it is also amazing on Chile Verde, chicken, fish, or seafood tacos. It is also great as a dip for vegetables and tortilla chips.
As for a cooking tip, warming the tortillas is usually the last step when serving a Latin inspired meal for dinner. With a little heat, they get soft and pliable – perfect for wrapping around the filling.
Serves 8 to 10
Ingredients: For the Marinade:
2 pounds chicken breast, cut into tenderloin strips
1 cup buttermilk
1-1/2 teaspoons salt
A pinch cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cumin,
1/4 teaspoons chili powder
For the Breading:
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups Japanese Panko breadcrumb
Salt, to taste
Ground black pepper, to taste
For the Avocado Lime Crema:
1 ripe Haas avocado, peeled and mashed
6 ounces low fat plain Greek yogurt
Juice and zest of one lime
1/2 teaspoon fresh cilantro, chopped
Salt, to taste
Ground black pepper, to taste
For the Sour Cream Drizzle:
1⁄4 cup light sour cream
1 -2 teaspoons skim milk
One package 6-inch diameter flour tortillas
1 1/2 cups Monterey Jack Cheese, for garnish
4 Whole Roma tomatoes, diced, for garnish
Rice and Black Beans, for serving
For the Chicken Tenders, combine the chicken tenders with all of the marinade ingredients in a large ziploc bag. Seal the bag tightly and gently message the bag to ensure chicken tenders are evenly coated with buttermilk marinade. Place in a bowl, just in case leakage that may occur from the bag and refrigerate for at least 2 hours. For best results, marinating over night is ideal.
Preheat oven to 375 °F.
Remove the chicken tenders from the marinade and pat dry with paper towels. Discard the marinade. Lightly season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12 to 15 minutes, until golden brown.Remove from the oven and set aside and keep warm.
To make the avocado lime crema, cut the avocados in half, lengthwise and remove the stones and peel. Place all the ingredients in a food processor and blend until smooth, place in a glass bowl and cover with plastic wrap to prevent further oxidation and set aside.
To make the sour cream drizzle, in a small bowl, stir together the sour cream and the milk. Transfer into a small resealable plastic bag and set aside.
To warm the tortillas making them more pliable, preheat the oven to 350°F.Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it the oven for 15 to 20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time. Alternatively you can also warm the tortillas in a microwave oven. Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.
To assemble the tacos, fill the tortilla in this order: spread a smear of avocado lime crema on the tortilla, add the chicken tenders and top with shredded cheese and a 1/2 teaspoon of diced tomatoes. Snip off one corner of bag and squeeze the sour cream drizzle onto the tacos, in a zig zag manner.