Sandwich

a Texas favorite, famous chicken fried steak sandwich!

August 21, 2021 by Becky Spoon

When I was choosing the right photo of this Chicken Fried Steak Sandwich as the header photo, I just couldn’t make up mind. Don’t the photo look amazing?

This sandwich is without a doubt a Texas favorite. Whether on a sandwich or served topped with gravy and fries or mashed potato, the chicken fried steak is served at almost every cafe, diner, mom and pops, even TexMex restaurants in Texas will have a chicken fried steak on the menu. Just the name, chicken….fried….steak….just denotes it is going to be amazing!

Today we use cube steak, the official cut you buy for chicken fried steak. My mom would use round steak that she would tenderize by beating it with the sides of a plate. It’s been around for a long time. I have another post of chicken fried steak that has a little history of the cfs and how it came about with the chuckwagon on trail rides. Best Texas Chicken Fried Steak Fingers

a Texas favorite, chicken fried steak sandwich!

So the sandwich starts with the chicken fried steak which is made by breading the cubed steak and frying it in hot oil until golden brown on all sides. The breading is key! Seasoned flour, egg mixture, back into the flour, repeat if you like, throw into the hot oil, well, not literally, but place in the oil, turning until golden brown. I like to use Peanut Oil; however, you could use vegetable oil. I also like to fry in a cast iron dutch oven. Mine is very old, it was my Grandmother’s, but you can get some really nice Lodge cast iron pieces. This is like the one I used: https://amzn.to/3D95Erh

So much for the “chicken fried steak” let’s talk about the sandwich! It starts with a buttered and toasted bun. Then it is slathered with a good mayonnaise. Add a layer of lettuce to the bottom, then the steak and last but not least top with fresh salt and peppered tomatoes and thinly sliced onions. You could add pickles, but I really don’t like pickles on this sandwich, but do what you like!

If you have leftover chicken fried steak, you have to have it for breakfast on to a homemade biscuit and then topped with gravy! Here’s my favorite buttermilk biscuit recipe:

wonderful – flaky buttermilk biscuits.

Here’s the recipe or this wonderful sandwith! Enjoy!

chicken fried steak sandwich!

Print Recipe

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 lb cube steak or tenderized round steak
2 cups plus if needed all purpose flour
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
1/8 tsp garlic powder
1/4 tsp onion powder
2 eggs beaten plus a splash of water
peanut oil for frying (up to about 1/3 in the pan you are using)

To Build the Sandwich

Cooked Chicken Fried Steak
2-4 hamburger buns
butter for toasting the buns
good mayonnaise
lettuce leaves
sliced tomatoes
thinly sliced onions (I used Purple)
pickles (optional)

Method

For the Chicken Fried Steak

Place the flour in a container. Add the seasonings and whisk. Add your eggs, a splash of water and a big pinch of flour in another pan and whisk until the egg and flour are combined completely.
Cut your cube steak or tenderized round steak into bun size pieces. They will enlarge as you bread them. Lightly salt and pepper. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same.
Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour. You can dredge again, add back to eggs and back in flour, or you can just do the one dredge. Either way you want to make sure they are completely covered and the flour is adhering to the steak. Set your dredged steaks on a sheet pan or plate until ready to fry.
Heat your oil in a large skillet to medium high. When the oil is heated add your first few pieces of steak, single layer, not crowding and cook until lightly browned. When done remove and drain on a rack over a sheet pan. Draining on paper towel will make them soggy. If you are frying many keep the already cooked pieces in the oven on the wire rack on warm. Continue until all have been cooked.

To Build the Sandwich

Heat a griddle or skillet to medium high. spread each bun with butter. Place on the hot griddle and cook until they start to brown a little. Flip and leave on the other side for just a minute.
Slather each side of the bun with a good mayonnaise. Top each bottom with lettuce, then add you steak, tomatoes, onions, more lettuce if you like.
Place the lid on and enjoy! You'll need lots of napkins!

who’d love a patty melt?

March 24, 2020 by Becky Spoon

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Yum! We would and we really do LOVE a patty melt anytime! It is actually one of Allen’s all time favorites. What is there not to love? Caramelized onions, Swiss cheese all melted on some delicious buttery toasted rye bread. Total comfort food and deliciousness!

Another satisfying recipe for you to make for your family with items you probably have on hand, especially ground beef and onions. I always have ground beef and I always have onions, I always have butter, and I just happened to have 4 slices of Swiss left and I had rye bread. In an ideal world of which we don’t have right now because of sheltering in place, etc., we could run out to the store to grab the essential ingredients, so if you don’t have Swiss cheese, use what you have.

Don’t have rye bread? Use what you have. It won’t be authentic but you will have a delicious sandwich your family will love with the luscious caramelized onions, buttery bread whatever bread it is and melted cheese that doesn’t end!

What we eat isn’t always about that grocery list that we are going to make and run out and buy things we don’t have on hand to make that particular recipe! Use what you have on hand and just create dishes that give you comfort. I look forward to mealtime because it’s just a time you can forget everything and eat delicious, yummy food! It just takes a little effort to create delicious food!! Is a grilled cheese one of the most comforting foods there is? Add some caramelized onions and a ground beef patty and you will truly be in heaven.

who’d love a patty melt?

I never buy ground beef above 80/20 and occasionally I buy it with even less lean and more fat, like 73/27 if I’m making a smash-burger. You honestly need the fat to create a wonderful ground beef patty. Speaking of smash-burgers, here’s my recipe that you have to try!: https://the2spoons.com/heavenly-homemade-smashburgers/

I just used a regular Swiss cheese on the patty melt and I used Oroweat Jewish Rye bread. Here’s a link if you can look for when you do get out to the store: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=10533690&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FOroweat-Jewish-Rye-Bread-16-Oz%2F10533690

Here’s the recipe for these great patty melt’s!! Enjoy!

Patty Melts

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Servings: 4 servings

Course: dinner, Lunch, Main Course, Sandwiches

Cuisine: American

Ingredients Method

Ingredients

4-6 tbsp unsalted butter
2 large onions, peeled and thinly sliced
kosher salt and fresh ground black pepper
1 1/2 lbs ground beef, at least 20 percent fat (80/20 or 73/27)
8 slices seeded rye bread
8 slices Swiss cheese, about 1/2 pound

Method

Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you’re ready to cook.)
Cook the burgers. Add the remaining butter to the skillet in which you cooked the onions, and place it over medium heat. Gently divide the ground beef into 4 small piles, and then lightly form these into patties that are like flattened meatballs, roughly the shape of a slice of rye bread. Season aggressively with salt and pepper.
Increase the heat under skillet to high. Put the patties into the skillet with plenty of distance between them, and allow them to cook, without moving, for approximately 2 minutes. Use a spatula to turn the patties over, and continue to cook for another 2 to 2 1/2 minutes, then remove the patties from the skillet, and allow them to rest. (They will at this point be rare inside.)
Decrease the heat below the skillet to medium, and put four pieces of rye bread into the butter and fat that remains from cooking the patties. Top each piece with a slice of cheese, then a patty, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Super Easy Mississippi Pot Roast

December 30, 2019 by Becky Spoon

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I always forget about Mississippi Pot Roast! I saw a relative posting it the other day and he gave me his recipe! Yum! Perfect as a pot roast but our favorite way to serve is on a toasted bun with melted mozzarella or provolone cheese. Delicious!

Super Easy Mississippi Pot Roast

The recipe blends together five distinct and rather unexpected ingredients: one packet of ranch seasoning, one packet of au jus gravy mix, Several jarred pepperoncini (I used quiet a few) a full stick of butter, and a 3- to 5-pound chuck roast. If you aren’t familiar with the pepperoncini, here’s a link: https://www.walmart.com/tp/pepperoncini. Not only are these great for this recipe, I use them with a blend of olives, pickles, tomatoes and onions for an Italian salad mix.

This recipe originally was created using the slow cooker but I used the Instant Pot. I wanted my roast really tender, so I set the time for an hour. I used a chuck roast but you can use any roast similar that’s perfect for a braise. If you don’t already have an Instant Pot, you will not regret the purchase! Here’s a link: https://amzn.to/2Z9dcbx

Mississippi Pot Roast

Want another roast recipe for your Instant Pot? Try my Sunday Pot Roast: https://the2spoons.com/?s=Pot+roast. It’s a must!

Let me know after you make this Mississippi Pot Roast what you think! My husband loved it! He asked for it a couple of times with the leftovers. When I make it as a sandwich, I strain some of the au jus and serve it for dipping. Yum!

Mississippi Pot Roast

Print Recipe

Course: dinner, Lunch, Main Course

Cuisine: American, Italian

Ingredients Method

Ingredients

1 3-4 lb boneless beef roast, your choice of cut (I used chuck)
1 1 stick (8 tablespoons) butter
1 Pkg au jus gravy mix
1 Pkg
dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired

Method

Slow Cooker Method:
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Instant Pot Method:
Put the roast in an Instant pot: Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper . Set the pressure cook for 45 minutes to 1 hour.

Love A New Orleans Muffuletta

December 23, 2019 by Becky Spoon

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These New Orleans Muffuletta packages are the perfect addition to your Holiday party or for that matter, any day of the week and make ahead is a must! How easy is that to have a sandwich you make in advance?

I’m always looking for something to throw together for a party, or to take to a party. Christmas is so much fun because many families have themes for their meal. Why not have a New Orleans themed meal? Serve this beautiful sandwich with some delicious gumbo, some charbroiled oysters like you get from Dragos in New Orleans? I love a New Orleans themed party! Add some southern fried catfish battered in Zatarains! Add some spicy remoulade! Oh, and don’t forget my New Orleans BBQ shrimp which I need to make! It is the perfect dish to add to your New Orleans themed party. Here’s the link: https://the2spoons.com/love-this-easy-barbecue-shrimp/ which will become a favorite in your home!

I love the foods of New Orleans. I had never had one until the 1980’s. Ever since then, I have tried to duplicate it! Loaded with flavor from the essential Olive Salad, Italian meats and cheese, these little packages are perfect. Of course, you don’t have to cut them like I did as you can cut them into triangles, squares, what ever suits you. The bread is round, so cutting it like a pie is the easiest and the least wasteful.

I made the bread for this recipe because I have a hard time finding a round loaf of bread. The bread recipe is really easy and forgiving if you can’t find a round loaf. You can buy on line, which I have before, but I decided to try my hand at making it and it turned out perfect.

On the final rise of the bread, I brushed the top with an egg wash and added sesame seeds.

You have to have the Olive Salad! it just makes the sandwich. I have made the olive salad before, but this time I was able to find it jarred at my favorite HEB in Waco. I bought the Central Grocery brand. If you can’t find this at your local store you can get it online. Here’s a link for you: https://www.amazon.com/Boscoli-Olive-Salad-32-oz/dp/B001HBRDVU/ref=pd_sbs_325_t_0/133-4875131-2190557?_encoding=UTF8&pd_rd_i=B001HBRDVU&pd_rd_r=8f4ff348-6069-4d6c-839e-a56bd0abd8d7&pd_rd_w=3dDon&pd_rd_wg=Mny0E&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=SVVQ772J8T892Y1DQZSH&psc=1&refRID=SVVQ772J8T892Y1DQZSH.

It is good stuff and makes the sandwich. If you can’t purchase, it’s easy to make. I’ll share the recipe for the Olive Salad in the recipe.

If you can’t find olive salad, here’s the ingredients:

1 cup pimento-stuffed olives (1 cup) sliced plus 2 tablespoons of the liquid from the jar.

1 cup chopped giardiniera (pickled Italian vegetables) plus 1 tablespoon of liquid from the jar.

2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar.

3 ounces pitted Kalamata olives (1/2 cup), sliced

2 1/2 teaspoons minced garlic

1 tablespoon minced shallot

1 teaspoon dried oregano

1 teaspoon dried parsley

Pinch of dried thyme

Pinch of crushed Red Pepper

1/2 dup extra-virgin olive oil

**In a medium bowl combine all the ingredients and let stand for 1 hour.

Did you know that Central Grocery created the sandwich in 1906? Here’s a little history:

“The muffuletta sandwich is said to be created in 1906 at Central Grocery Co. on Decatur Street, New Orleans, Louisiana, U.S., by its delicatessen owner Salvatore Lupo, a Sicilian immigrant.^[4][5] Another Italian-style New Orleans delicatessen, Progress Grocery Co., originally opened in 1924 by the Perrone family, claims the origin of the muffuletta is uncertain.^[6]

The traditional-style muffuletta sandwich consists of a muffuletta loaf^[7] split horizontally and covered with layers of marinated muffuletta-style olive salad,^[8] salami, ham, Swiss cheese, provolone, and mortadella.^[9] Quarter, half, and full-sized muffulettas are sold.^[10]^[11]

The signature olive salad consists of olives diced with the celery, cauliflower and carrot found in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours.^[12]”

Love A New Orleans Muffuletta

Want to add a little more New Orleans to your meal? This sandwich would be perfect served with a cup of Louisiana Gumbo! Here’s the link on my blog for a delicious gumbo, which I love so much! https://the2spoons.com/shrimp-okra-andouille-smoked-sausage-gumbo/.

Shrimp, Okra and Andouille Smoked Sausage Gumbo

Love A New Orleans Muffuletta

Can’t wait for you to try this recipe!! Enjoy!

New Orleans Muffuletta

Print Recipe

Course: Appetizer, dinner, Lunch

Cuisine: American, cajun, creole

Ingredients Method

Ingredients

For the Bread

1 cup water 110 degrees
1 tbsp sugar
2 1/4 oz pkg active dry yeast
3 cups bread flour
1 1/2 tsp salt
2 tbsp vegetable shortening like Crisco
1 tsp sesame seeds

To assemble the Muffuletta

1 large Round Muffuletta Bread from the recipe above or store bought
1 Jar Olive Salad ( I used Central Grocery Salad – see the link in the post)
1/4 lb sliced fresh Mozzarella
6 oz sliced capocollo or prosciutto
1/4 lb sliced Genoa Salami
1/4 lb sliced mortadella
1/4 lb sliced mild provolone cheese

Method

For the Bread

Add warm water to a measuring cup and stir in the sugar. Stir in the yeast and set aside for 5-10 minutes or until foamy.
While the yeast is developing, add the bread flour, salt, and shortening to the bowl of a stand mixer, fitted with a hook attachment.When the yeast is foamy, add it to the flour mixture and knead the dough on low to medium speed until the dough is fully incorporated and the dough is soft and smooth.
Lightly oil a medium bowl and transfer the dough to the bowl, flipping it over once or twice to lightly coat with oil. Cover with a clean kitchen towel and put in a draft free space until doubled in size, about 1 1/2 hours.When the dough has risen, punch it down and transfer to a lightly floured surface. Form the dough into a 10" diameter round loaf and place on a baking sheet lined with parchment paper.
Whisk the egg and water in a small bowl and lightly brush the top of the loaf with the egg wash. Sprinkle with sesame seeds and set aside in a draft free space to rise a second time until almost doubled in size, about one hour.
Place rack in the center of oven and preheat to 425°. Bake loaf in the center of the oven for 10 minutes, thenreduce the heat to 375° and continue baking for 20-25 minutes or until golden.Let loaf cool before slicing.

To assembly the Muffuletta

Open the bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve.