Alright the final recipe in BBQ chicken trilogy: BBQ chicken sliders.

You guys it is so good! Shredded bbq chicken made with homemade full of flavors sauce. Soft slightly toasted whole wheat buns. Creamy, chewy cheese. And a thinly sliced onion. All of these layers combined create the best chicken sliders.

I made it once for a football game party, and it was a real hit. Not that someone can refuse barbecue pulled chicken sliders with melted cheese on top.  But everyone definitely enjoyed and appreciated them.

But don’t limit it to parties. These chicken sliders are a regular guest in our house. I usually make it for my husband day-offs. It’s the day when he chooses what to do. Often, it is a sports game (soccer most of the time) and finger food. And these chicken sliders definitely make the soccer game more fun to watch. To me of course. So anyways make them whenever you feel like beer and finger food is tonight’s dinner. Because food always should match the atmosphere.

About the barbeque chicken sliders recipe. It consists of two previous ones:

1. Homemade BBQ sauce recipe
2. Pulled BBQ chicken two ways

For the BBQ sauce part, you can make the recipe I shared or make your favorite one. If you don’t feel making it at all just buy a good one and use it instead.

For the pulled chicken part you have two options: make it in a pressure cooker or in a dutch oven. I included both methods in my shredded BBQ chicken post. Definitely check it out. I’m very proud of that post. It is full of information, tips, and tricks on how easy it is to make shredded chicken at home.

Also, I don’t like jumping from one post to another to collect all recipes to print.  For that reason, I will include all three recipes for easy printing option.

If you are ready to make melt in your mouth, full of flavors BBQ chicken sliders, then let’s just do it! You are not going to regret it.

BBQ Chicken Sliders Tips and Tricks:

• Cheese option: My favorite is provolone. Other great options are fontina, Muenster, or if you must American cheese.
• You can make BBQ sauce and BBQ chicken ahead of time and assemble chicken sliders on the day of serving. Saves tons of time and reduces hassle. Which mean more relaxing time.
• Serve them immediately. They become soggy with time.
• Best not to refrigerate them. Make as many to feed you and guests.  And leave rest of the chicken for another use.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 6 sliders

BBQ Chicken Sliders Recipe

BBQ chicken sliders recipe 2 ways: Instant Pot and Dutch Oven

15 minPrep Time

15 minTotal Time

Save Recipe

Print Recipe

Ingredients:

Homemade BBQ sauce
• 1 (15 oz.) can tomato sauce,
• 1 cup ketchup,
• 1/2 cup apple cider vinegar,
• 1/3 cup honey, maple syrup or brown sugar,
• 1/4 cup molasses,
• 2 Tbsps. Worcestershire sauce,
• 1 tsp. smoked paprika,
• 1 tsp. garlic powder,
• 1 tsp. onion flakes or 1/2 tsp. onion powder ,
• 1/2 tsp. red pepper flakes (more or less),
• 1/2 tsp. salt,
• 1/2 tsp. ground black pepper,
• ¼ tsp. ground cinnamon
Pulled BBQ Chicken
• 1 1/2 - 2 cups homemade BBQ sauce or good quality store bought one
• 2 split (bone in skin on) chicken breasts (about 3 pounds)
• 1 teaspoon kosher salt
BBQ Chicken Sliders:
• 6 whole wheat buns
• 2 cups pulled bbq chicken
• 6 provolone cheese slices
• ½ medium onion, thinly sliced

Instructions:

Homemade BBQ sauce:

In a medium saucepan whisk all ingredients. Bring it to boil over medium heat. Reduce heat to medium-low and simmer uncovered for 15 minutes, or until the sauce has slightly thickened.

Remove from heat. Taste and adjust seasonings.

Can be refrigerated in an airtight glass jar or container up to 2 weeks.

Stovetop pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the large Dutch oven. Pour 2 cups of your favorite BBQ sauce.

Bring to boil over high heat. Reduce heat to simmer and cook for about 1 1/2 hours.

You may need to reduce or increase the cooking time. It depends on the thickness of chicken breasts. Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

Instant pot pulled BBQ chicken:

Wash and dry split chicken breasts. Sprinkle with salt all over. Place skin side up in the pot and pour 1 1/2 cups of your favorite BBQ sauce over.

Close the lid and adjust pressure release valve to airtight. Press manual and adjust the time for 25 minutes. Allow the cycle to complete. Turn off the keep warm mode and allow pressure to release naturally. After 15 minutes carefully remove the lid and turn pressure cooker off.

Transfer chicken to a big deep dish or plate. Let chicken cool slightly. When safe to handle, shred it with two forks or your hands.

BBQ Chicken Sliders:

Toast whole wheat buns. Divide 2 cups of chicken among 6 buns. Top with cheese. If chicken is hot the cheese with melt slowly. If chicken is warm, place sliders with cheese on cooking tray and broil for about 1-2 minutes. Keep an eye on them. Cheese melts very fast. Top with sliced onion and bun.

Enjoy!

Notes:

Please note! The total time includes assembling chicken sliders only. The whole timing depends on which way you choose to cook chicken and BBQ sauce.

Nutrition

Calories

3607 cal

Fat

141 g

Carbs

326 g

Protein

251 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

56

https://thepuretaste.com/bbq-chicken-sliders-recipe/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

I never thought a vegetarian sandwich could be delicious. The idea of all veggies and no meat in sandwich always made me suspicious. For that reason, I have never ordered any vegan sandwiches in my life.

But then on Pinterest, I saw the gorgeous green goddess sandwich, and the flavor ideas started spinning in my head. The last thing that pushed me to create a green sandwich was my love for cucumbers. No doubts the crispy pickling cucumber is my favorite vegetable. Every summer I wait for the seasonal local cucumbers at Wilson Farm. Then I fill the whole bag hoping to make homemade pickles. But by the time I’m ready, the bag is already empty. Same story every season. No matter how many pounds I buy, I will eat them all.

Not only is it tasty but also a healthy sandwich. If you care about your diet, you already know how vital green vegetables are. Basically, almost all green vegetables are your daily multivitamin. Add the yogurt, and you are doing a huge favor to your metabolism. If you want to know more about each ingredient click on the links below. I trust these sources. Plus, they make pretty short but informal posts to have a general idea.

• Arugula: What You Should Know About Arugula.
• Avocado: 12 Proven Health Benefits of Avocado.
• Cucumber: 7 Health Benefits of Eating Cucumber.
• Green onions / Scallions: The Immune-Boosting, Disease-Fighting Powerhouses.
• Yogurt: 7 Impressive Health Benefits of Yogurt.

The only “evil” ingredient in this veggie sandwich is bread. But my love for a good artisanal bread has never concerned me how unhealthy it is. To tell you the truth I believe eliminating bread without a good medical reason is unnecessary and ludicrous. Buy the local in-house made fresh bread, preferable sourdough and enjoyed it without too much thinking.

And the last thing I want to touch is the yogurt spread. So simple, fresh, tasty and HEALTHY. We liked it so much that now I make it as a dip on a regular basis. If you like this dip idea, reduce lemon juice for thicker consistency. Every time I make it I can’t stop tasting it. Usually, almost half is gone by the time I serve it. Simple ingredients = great flavors…

This supposed to be a short post. What can I say, I can talk and talk about the food. Especially about good food. This cucumber and avocado sandwich definitely falls under great food category. Give this sandwich with avocado a chance. I was surprised how delicious and luscious vegetarian sandwich can be. Hopefully, you will too.

Happy Cooking 😉

Vegetarian Avocado Sandwich Tips and Tricks:

• Use thick whole milk yogurt for the yogurt spread. I use Stonyfield double cream whole milk yogurt.
• To make a dip instead of spread, reduce lemon juice to one tablespoon.
• Add your favorite spices or seeds to yogurt spread, like sesame seeds or dried turmeric.
• Use your favorite artisanal bread. I used a sourdough baguette. And already thinking to make it with multigrain bread.
• This cucumber sandwich does not store well. It is better to eat it the same day you make it.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 4 sandwiches

Healthy Vegetarian Cucumber and Avocado Sandwich

Healthy vegetarian cucumber and avocado sandwich

15 minPrep Time

15 minTotal Time

Save Recipe

Print Recipe

Ingredients:

For the yogurt spread:
• 1 cup thick whole milk plain yogurt
• 1 large garlic clove, minced
• 2 scallions, thinly sliced
• ½ lemon, juiced (about 2 tablespoons)
• 1 ½ teaspoons dried dill
• ¾ teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• Optional add-ons: sesame seed, dried turmeric, or your favorite spices and/or seeds
For the green sandwiches:
• 8 slices of your favorite bread
• 4 medium cucumbers, sliced
• 2 medium ripe avocados, sliced
• 2 cups fresh arugula

Instructions:

For the yogurt spread:

Combine all ingredients in a medium bowl. Taste and adjust to your liking.

For the green sandwiches:

Toast the bread.

Spread the yogurt spread evenly on one side (bottom) of the bread. Arrange sliced cucumbers on top. Sprinkle with some salt. Layer sliced avocados. Top with fresh arugula and the second half of the bread.

Enjoy.

Nutrition

Calories

781 cal

Fat

16 g

Carbs

129 g

Protein

30 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

54

https://thepuretaste.com/cucumber-and-avocado-sandwich/

Maria | The Pure Taste

Aint’t nothing better sometimes to treat yourself with a beautiful and delicious egg breakfast sandwich.

There is something homey in the smell and taste of fried eggs. As much as I love egg salad sandwich, but I always lean my choice toward fried egg sandwich. Because after the first bite I feel comfort and happiness. Just like when you were a kid and mom fried an egg for you the way you like it, put in on toasted bread and you immediately dig in.

I went a step further and fancied it up with the Dijon mustard and roasted red peppers. From simple egg sandwich, it went to café style sandwich.

The sandwich is made with only five ingredients, but those ingredients are complimenting each other. The slightly crusty on the outside and soft on the inside bun. Your favorite melted cheese with marinated roasted peppers. The runny egg yolks soaked into the top of the bread. All of this is a pure breakfast pleasure.

And it only takes about 15 minutes to make. Don’t have 15 min during busy mornings, fine, make it as a special weekend breakfast or even better as a brunch sandwich. I also made it many times for lunch and enjoyed it as well.

Most of the time you have all ingredients for this sandwich except for one – roasted peppers. But maybe roasted peppers is something you can’t live without, and you always have it in your fridge?! Then you can stop reading and make this breakfast egg sandwich recipe. But if you don’t have it, I encourage you to make homemade roasted bell pepper. Yesterday I created the post about How to make oven roasted peppers and marinate them. Make it once, and you will have plenty of healthy breakfast sandwiches to make. It is also OK to use store-bought roasted peppers. They will be slightly soggy, so make sure to drain it well.

Now you know how to make egg sandwich and how easy and healthy it is.  As always the best food is the simplest food.  This healthy egg sandwich will make your day a little more comforting and happier.

Happy Cooking 😉

How to make a fried egg sandwich Tips and Tricks:

• Any soft bread or buns are suitable for this fried egg sandwich recipe.
• Melting the cheese is an optional step, but it helps to keep things together and tastes better.
• We all like different eggs. Fry it to your preference. This How to Fry the Perfect Egg article will help you decide your style of fried eggs.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 4 breakfast sandwiches

Healthy Breakfast Egg Sandwich With Roasted Peppers

10 minPrep Time

5 minCook Time

15 minTotal Time

Save Recipe

Print Recipe

Ingredients:

• 4 whole wheat buns, toasted
• 2 tablespoons Dijon mustard
• 4 slices of your favorite cheese
• 12 1-inch strips of roasted peppers
• 4 large eggs
• 1 tablespoon unsalted butter
• Salt and black pepper

Instructions:

Toast buns to your liking. Spread ½ tablespoon of Dijon mustard on each bun. Top with cheese and melt it slightly under the broiler (optional step). Top with roasted red peppers.

Heat a large nonstick skillet. Add butter and swirl the pan, so butter spreads evenly. Gently crack four eggs. Sprinkle with salt and pepper. Fry eggs to your liking.

Carefully with the spatula layer each egg on top of the roasted peppers. Gently place the top of the bun.

Enjoy!

Tags

Courses

Breakfast

Brunch

Lunch

sandwich

Diet

Vegetarian

pescetarian

Nutrition

Fat

12 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

48

https://thepuretaste.com/breakfast-egg-sandwich-recipe/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

What is a Muffuletta anyway?

Muffuletta is a name for both a type of the Italian bread and New Orleans sandwich that is made with this bread.

The muffuletta bread is soft round Italian bread with sesame seeds. It is not widely accessible outside of New Orleans. If you cannot find it use any bread that is crusty on the outside and soft on the inside. My choice is ciabatta, focaccia or recently found in Costco artisan burger buns that became my favorite choice for sandwiches and burgers.

The muffuletta sandwich was created in 1906 by Salvatore Lupo in New Orleans, Louisiana. Fast it became famous New Orleans sandwich.

A traditional muffaletta sandwich recipe consists of olive salad and layers of Italian cold cuts and cheeses. However, as much as I love original muffaletta sandwich, I found olive salad to be somewhat too much.

Also, the long ingredient list in the sandwich recipe is such a turn away. This is what I felt when I discovered authentic muffuletta recipe. I was intrigued and discouraged at the same time. The long list of the olive salad dressing wasn’t exciting at all. But I wanted to make this Italian sandwich badly because I’m a huge fan of Italian antipasto. Every time I’m in Italian shop I buy a different selection of charcuterie. The first choice is usually to enjoy it with a nice glass of wine, and my next option is expensive and impressive antipasto sandwich.

So I simplified muffaletta recipe to make life easier and tastier. The result is delicious and easy to make olive oil dressing infused with garlic, oregano, red pepper flakes and other fragrant add-ons. With this easy muffuletta recipe, you can use your gorgeous selection of Italian antipasto without any extra hassle.

As with any sandwich adjust and adopt layers to your liking. Of course, changing the original olive dressing doesn’t make an authentic muffuletta sandwich, but it does make an impressive cold cut sandwich!

The key ingredient to the best muffuletta sandwich is patience. I know it is difficult to put aside this sandwich for a while, but resting and pressing is what makes a sandwich to go from good to one of a kind. While the sandwich under the press, bread is slowly soaking all the fragrance and taste form olive oil dressing. So make it a day ahead at evening and put it in the fridge. Next day your patience will be rewarded!

There is no better summer sandwich then muffuletta. Make it overnight and take with you to a beach, picnic, road trip, you name it. Or make it for a party to feed an entire crowd. Anyway, this is easy to make a sandwich that steals the show!

Happy Cooking 😉

Tips and Tricks on how to make a muffuletta sandwich recipe:

• Resting time is crucial. It lets all layers come together while bread absorbs all the juices from ingredients. Don’t skip on pressing step.
• The Italian charcuterie selection in the ingredient list is just a suggestion. Use your favorite Italian cold cuts and cheeses. Salumi 101: Your Guide to Italy’s Finest Cured Meats guide will help you to choose the right selection.
• Muffuletta bread substitutions: ciabatta, focaccia or any other crusty on the outside and soft on the inside bread or buns.
• Toast the bread slightly. This prevents sandwich from becoming too soggy.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 large bread or 4 regular size sandwiches

Famous New Orleans Easy Muffuletta Sandwich Recipe

25 minPrep Time

25 minTotal Time

Save Recipe

Print Recipe

Ingredients:

For Olive oil dressing:
• 1/3 cup extra-virgin olive oil
• 1 teaspoon red pepper flakes
• ¾ teaspoon dried rosemary
• 3/4 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 2 garlic cloves, minced
• 1 ciabatta bread, or focaccia or 4 sandwich buns
• 1 ½ cups fresh greens (arugula, or lettuce, or mixed greens)
• 2 medium tomatoes, sliced
• 4 large or 16 small cheese slices of your choice (usually provolone and/or mozzarella)
• Your selection of Italian charcuterie, example:
• 8 soppressata slices
• 8 salami slices
• 12 coppa slices
• 4 prosciutto slices
• ½ cup black dry olives
• ½ red onion, sliced
• 1 teaspoon kosher salt

Instructions:

1. In a small bowl combine extra virgin olive oil, red pepper flakes, dried rosemary, dried oregano, ground black pepper, and garlic. Mix and let it sit for 15 minutes while you prep rest of the layers.

2. Cut bread in half. Slightly toast it under the broiler or on a grill. Brush both insides with the olive oil mix.

3. Place a handful of greens, then tomato slices. Sprinkle with kosher salt. Continue with cheese, then antipasto selection, then olives, then sliced red onion. Top with the second half of the bread.

4. Wrap super tightly with plastic wrap. Arrange on a baking sheet or plate so it will catch any drippings. Place a cutting board on top of sandwiches. And put something heavy, like brick or cast iron pan, on top of cutting board. Refrigerate the whole construction overnight or at least 4 hours.

If you used the whole bread, cut into desired serving sizes and savor!

Notes:

Total Time does not include resting time, which is 4 hours to overnight.

Nutrition

Calories

1502 cal

Fat

137 g

Carbs

11 g

Protein

52 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

45

https://thepuretaste.com/muffuletta-sandwich-recipe/

Maria | The Pure Taste

Today I want to share with you the fourth recipe from the 5 Easy Recipes with leftover rotisserie chicken project.

About 5 Easy Recipes with leftover rotisserie chicken project:

Rotisserie chicken has been a big saver for us on busy weeks. Yet, pretty fast it became boring eating it plain with salad or vegetables on a side. I decided to create easy and fun recipes with a leftover rotisserie chicken that requires less than 30 minutes of active time. If you have cooked leftover chicken, by all means, use it instead of rotisserie chicken. The idea is the same. Quick and easy meals with rotisserie or any leftover chicken.

Previous recipes from the 5 Easy Recipes with a leftover rotisserie chicken project:

1. Rotisserie chicken enchiladas with a simple enchilada sauce
2. Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)
3. Buffalo rotisserie chicken calzone

Have you ever made a sandwich that tastes far better than in a deli shop or café? This Rotisserie chicken wrap with Greek yogurt dressing is from this category. It looks good, taste great, minutes to make and very healthy!

You can prep it a day ahead, wrap it in parchment paper and take it to work next day, or to a picnic, or simply enjoy it in the middle of the busy day.

I like this recipe for simplicity. What can be simpler then piling the veggies, protein, make a dressing and wrap it all up? Plus, it is a perfect way to use up any leftover rotisserie chicken. Sometimes you have just a little amount of cooked chicken left that is not enough for dinner, but perfect for lunch. So use it to make a Greek style chicken wrap.

I also created a healthy Greek Yoghurt Dressing to go with this chicken wrap. It is entirely free of mayo, packed with nutritious ingredients, and can be used as salad dressing. With a few pulses in your food processor, you have a healthy dressing to enjoy with sandwiches or salads.

So there you have Rotisserie chicken wrap with Greek yogurt dressing to keep you healthy and satisfied throughout the day.

Happy Cooking 😉

Tips and Tricks for Rotisserie Chicken Wrap with Greek Yogurt Dressing:

• Please note depending on your wrap size you may need to adjust ingredients. With the following ingredients, you can make six small 8 inch wraps.
• The Greek yogurt dressing is also good for salads. Add a little water to thin it out.
• When I eat wrap at home, I pile a lot of filling. For pic nicks or to-go add the right amount so you can wrap it and secure all the fillings.
• Most of the times I prefer whole wheat wrap. You can also sub it for pita, lavash or bread.

Maria

Yields: 6 8-inches wraps

Healthy Rotisserie Chicken Wrap with Greek Yogurt Dressing

10 minPrep Time

5 minCook Time

15 minTotal Time

Save Recipe

Print Recipe

Ingredients:

For the Greek Yoghurt Dressing:
• 2 garlic cloves, chopped
• 1 tsp. dried oregano
• ½ lemon, juiced
• ½ cup Greek yogurt
• ¼ cup extra virgin olive oil
• Salt and pepper
• Water as needed
For the Wrap:
• 6 small 8 inch whole wheat wraps
• 1 small Arugula package
• ½ English or any other cucumber, sliced
• 3 cups Rotisserie chicken
• 1 ½ cups Cherry tomatoes, halved
• ½ Red onion, thinly sliced
• 1/3 cups Olives (optional)
• 1 ½ cups Crumbled feta cheese
• 3 tbsps. Parsley, chopped
• Salt and Pepper

Instructions:

To make the dressing:

Place all ingredients in the food processor. Pulse couple of times. Taste and adjust seasonings. Thin it out with water if needed. Keep refrigerated up to 5 days.

If you don’t have a food processor. Chop garlic, add the rest of ingredients and mix with the whisk.

To make a wrap:

Place wrap on the plate. Spread arugula, sliced cucumbers, shredded rotisseries chicken pieces, cherry tomatoes, red onion, olives (optional). Sprinkle with crumbled feta cheese and chopped parsley. Add salt and pepper. Pour 2 tbsps. of Greek yogurt dressing. Starting at one edge tightly roll up the wraps.

Enjoy.

Tags

Courses

Brunch

Dinner

Lunch

Main Course

Nutrition

Calories

1400 cal

Fat

93 g

Carbs

24 g

Protein

63 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

38

https://thepuretaste.com/rotisserie-chicken-wrap-with-greek-yogurt-dressing/

Maria | The Pure Taste

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️