Look at that oozing cheese, baby! It’s smothering the ground turkey! That turkey’s got taco seasoning in it! Leftovers made me a new meal! Marry the taco and the turkey! Let the cheese officiate! This is a ménage à yum! Is that how marriage works?!
It’s not as flavorful as you’d think– southern fried deli chicken– but it’s still easy to make it good. Colby jack cheese will spice it up. And no need for added condiments when you’re grilling this sandwich. You end up with a crispy outer layer of whole grain bread, kissed with butter for flavor, and smooth, warm cheese and chicken nestled between the crisp. It’s good enough to have three in one week. I mean, you wouldn’t want the chicken to go bad, right?
We won’t lie– they’re not all good ideas. But they can still look good, right? This is just a big ol’ hunk of cauliflower floret tossed in batter, breaded, and fried. Unfortunately not deep-fried, so after that initial crisp and italian seasoning, you get a mouthful of straight, unseasoned, warmed inner vegetable. And if that’s what you’re down for, this is pretty nice on a bed of mixed greens.
The crack of the bat, the heat of the sun, that fresh field green– it’s summer, and with burgers all the rage, we thought we’d try ground chicken and see how it goes. Much like turkey, it tastes a lot like whatever you flavor it with. Oregano, parsley, salt, pepper, onion, and garlic powder all add some kick to this mound of malleable meat. The provolone cheese melts into the multigrain bread, making a significantly filling meal. You won’t need a double when this single will do.
The po’ boy hasn’t been seen here in seven years, when we used popcorn shrimp and delectable homemade remoulade sauce to celebrate Mardi Gras! Now we’re back for summer, the time of seafood delight. This piece comes from J.D.’s Pub, home of the Jersey Devil in Smithville, NJ. Despite the loss of an authentic French baguette, the larger fried shrimp more than made up for it, topped with chopped tomato, to avoid any strong tomatoes that won’t break when you bite, then slide out onto your chin while you’re eating. In other words, this po’ boy makes you feel rich on yums.
When you want a meatball sandwich by the sea, trade up to a crab ball one. Breaded balls of crab meat, mayo, sauces, and herbs comprise the bulk of the experience, spiced up with cocktail sauce. Put all that into a soft bun and swallow down those carbs. Hell, cut them with a cocktail every few bites– you’re on vacation, at least for this meal.