Best Biltmore Sandwich Recipes
BILTMORE SANDWICH
Houston's in Coral Gables, FL (now gone) had a Biltmore Chicken Sandwich. It was a grilled, spicy-marinated, chicken breast with melted monterey jack cheese. Served on a toasted bun with arugula, red onion, tomato and honey mustard dressing. Here's how to make my version.
Provided by docholliday
Categories Lunch/Snacks
Time 40m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
- Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
- Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
- Toast the buns while the breasts grill. Grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
- Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
- Serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
- Accompany the sandwich with shoestring potatoes or matchstick french fries.
Nutrition Facts : Calories 141.8, Fat 8.6, SaturatedFat 5.4, Cholesterol 24.9, Sodium 372.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.6, Protein 7.5
BALTIMORE PIT BEEF SANDWICH
Provided by Steven Raichlen
Categories dinner, lunch, sandwiches, steaks and chops, main course
Time 4h
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
- Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
- Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
PINEAPPLE-PECAN CHEESE SPREAD
Cynde Sonnier's smooth and creamy cheese spread is chock-full of red pepper, green chilies and crunchy pecans. It's always a hit in Mont Belvieu, Texas...and a sure-fire way to get the kids to eat more veggies.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3-3/4 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.
Nutrition Facts : Calories 100 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
COLESLAW BY BILTMORE
We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: "Biltmore, Our Table To Yours, Chef's Selection Cookbook". Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
- Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
- In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
- For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 621.9, Fat 39.6, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1252.4, Carbohydrate 67.5, Fiber 2.3, Sugar 43.7, Protein 2.3
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