Schumacher Sandwich Recipes

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Fried Chicken Sandwich with Sriracha Aioli and Quick Coleslaw

Serves 4

This is an incredible meal where all the components are stand-alone recipes that when combined, create the sandwich of your dreams.

If you are also feeding kids or folks trying to cut out some carbs, the fried chicken is delicious on its own. The simple coleslaw makes the perfect side. Then the sriracha aioli is a fantastic dressing that can be used for sushi, fish tacos or even as a dip for French fries (that is if you happen to have leftovers).

Ingredients:

  • 4 thinly sliced chicken breasts (1.5 lbs)
  • Sea salt and freshly cracked pepper
  • ¾ cup buttermilk*
  • Oil for frying (canola or safflower)
  • 1 cup of self-rising flour
  • 4 ciabatta rolls
  • Sliced pickles (your choice of bread & butter or kosher dill)

*Note: if you are someone who loves spice, you can add another tablespoon or two of sriracha to your buttermilk for marinating.

Quick Coleslaw:

  • 4 cups thinly sliced/grated cabbage (I did a combo of red and white cabbage)
  • 2 cups matchstick/grated carrots
  • 1 bunch scallions, thinly sliced
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • ½ cup mayonnaise
  • Freshly cracked pepper

Sriracha Aioli:

  • ¾ cup mayonnaise
  • Sriracha (1 tablespoon for mild heat, 2 for medium or 3 tablespoons for Hot)
  • 1 teaspoon fresh lemon juice

Marinate the Chicken

Begin by adding your chicken and buttermilk to a large bowl. Season with salt and pepper, make sure the chicken is coated on all sides and refrigerate for an hour. Cover the container with plastic wrap in the refrigerator.

Make the Coleslaw

Meanwhile, in a large bowl combine your cabbage, carrot and scallions. In a small bowl whisk the honey, apple cider vinegar and mayonnaise. Season to taste with cracked pepper and whisk until the dressing is smooth. Dress the cabbage mixture with the dressing and toss until all ingredients are coated. Put the finished coleslaw in the refrigerator until ready to serve.

Assemble the Sandwich

In a small bowl, mix the ingredients of the sriracha aioli. Be sure to heat the aioli to your taste.

Once the chicken has marinated, heat 2-3 inches of oil in a large frying pan with high sides.

To coat the chicken, remove one piece from the buttermilk mixture and dredge in self-rising flour. Add the floured chicken back to the buttermilk then once more into the flour. Repeat with all your chicken breasts, adding additional buttermilk if necessary to get a double thick coating on each.

Lay out paper towels on a large baking sheet for the finished fried chicken. Then begin frying your chicken in batches (2 pieces at a time). Fry until golden brown (3-5 minutes) then flip and repeat on the other side (2-3 more minutes). Adjust the heat as you’re cooking to ensure golden brown and that the chicken is getting cooked through. Lay the finished chicken on the paper towel lined baking sheet to cool. Repeat until all the chicken is fried. Season the fried chicken with sea salt.

Toast the ciabatta buns. Then to assemble the sandwiches, dress each side of the buns with sriracha aioli. Lay a fried chicken on each bun, then top with some quick coleslaw and pickles. Finish with aioli on the top bun. Serve with extra coleslaw on the side and eat while the sandwiches are warm. Enjoy!

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Lobster BLT with Chive Butter

Serves 4

There is nothing like a good lobster roll. Swaddled in butter, sandwiched in a pillowy brioche bun and topped with crunchy bacon this sandwich is simply irresistible.

Lobsters are actually very easy to cook, so don't be daunted. If you are someone who doesn't love cracking your own meat, you can also purchase pre-cooked and ready to eat lobster.

Do not go light on the butter for this dish, as it really pops the flavor of lobster and makes each bite utter perfection.

Ingredients:

  • 2 large lobsters (or 2.5 lbs of lobster meat)
  • 8 slices of bacon
  • 6 tablespoons of salted butter
  • .25 oz fresh chives, minced
  • 4 brioche buns
  • 1 heirloom tomato, sliced
  • 4 leaves of butter lettuce

Cooking & Cleaning Live Lobsters

If you are boiling your lobsters, fill a large stockpot ¾ full with water and add 1 tablespoon of salt. Bring the water to a rolling boil, then add in your lobsters head first, one at a time. Cover the pot and return to a rolling boil. Cook for 11-13 minutes (depending on the size) then remove the lobsters with tongs and allow to cool before cracking.

To remove the meat from the lobster, begin by twisting off the claws. Then separate the tail from the body. Remove the vein that runs along the tail and discard. Remove the outer shell from the body and discard all innards and fat. Crack the claws, fin, and remove the shell from the tail.

For the finished meat, dice it into large chunks. You can cook the meat in advance and refrigerate until you’re ready to make these sandwiches.

Make the Lobster BLTs

Begin by frying up your bacon until crispy.

Next, melt the butter in a small stockpot. Add in the minced chives and lobster meat and cook on low until the meat is heated and warmed through.

Toast your brioche buns and spread each side with butter.

To assemble your BLTS, add a slice of tomato and piece of lettuce to the bottom bun of all your rolls. Next add 2 pieces of crispy bacon to each sandwich.

Finish by dividing your lobster meat between your 4 sandwiches. Be sure to spoon over extra chive butter to finish each sandwich before topping with the bun.

Eat while warm. Enjoy!

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Crock-Pot BBQ Brisket Sliders

Serves 10

Juicy, pulled BBQ brisket makes these sliders a hit for any game. The benefit of the Crock-Pot (or any brand slow cooker) is that you can set it and forget it as it cooks. You can also transport the finished pulled meat in the Crock-Pot for game day. From the ease to the taste this dish is a definite touchdown!

Ingredients:

  • 4 lbs beef brisket, (lean cut if you can find it)
  • 1 tablespoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • 1 cup ketchup
  • ½ cup apple cider vinegar
  • ½ cup black coffee
  • ½ cup dark brown sugar
  • ¼ sweet onion
  • 3 cloves garlic
  • ½ cup water
  • 20 slider buns for serving

Make the Meat

Add the brisket to the Crock-Pot, fat side down. Rub all over with salt, paprika, garlic powder and freshly cracked pepper. Cover with ketchup, vinegar, coffee and brown sugar. Mix all around and flip the brisket to lay fat side up.

Puree onion and garlic with water in a small blender or food processor (I use a Magic Bullet) then add back to Crock-Pot. Cook on low for 8 hours.

Remove brisket and pull off and discard fat, carefully as brisket it’s hot. Shred the remaining meat.

Make the Sauce

Remove the fat from the remaining bbq sauce using a fat separator (this is a great tool that’s also handy for Thanksgiving gravy). Alternately you can flash freeze to remove the fat: transfer the bbq sauce to a freezer safe container. Freeze until the fat freezes at the top. Discard the fat then pour the remaining sauce over the pulled brisket.

Assemble the Sliders

Warm the finished brisket and bbq sauce and spoon onto slider buns.

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