Best Chili Sandwiches Recipes

GREEN CHILI CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. , In a bowl, combine the soy sauce, vinegar, sugar and oil. Set aside 1/4 cup for basting. Pour the remaining marinade over chicken; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until no longer pink. , Top each with a green chili and cheese slice; cover and grill for 2 minutes longer or until cheese is melted. Serve on rolls.

GREEN CHILI ROAST BEEF SANDWICHES

Steps:

• Mix mayonnaise and green chilies. Set aside.
• Heat non-stick skillet over medium heat.
• Butter one side bread. Spread mayonnaise mixture on second side of bread. Place butter side of four slices of bread in pan. Add one slice of cheese to each and split meat between sandwiches. Add a second slice of cheese and the remaining bread, butter side out.
• Grill until golden brown and cheese starts to melt. Flip and repeat.

CHILI CHICKEN SANDWICHES

Steps:

• In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings. , Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops. , Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro.

ROASTED VEGETABLE SANDWICHES WITH SPICY GREEN CHILI DRESSING

Steps:

• Heat oven to 450°F.
• In large bowl, combine all vinaigrette ingredients; mix well.
• Add vegetables to vinaigrette; toss to coat; let stand at room temp 15 minutes to marinate.
• Using slotted spoon, remove vegetables from vinaigrette; place on ungreased 15X10X1 inch baking pan; discard vinaigrette; bake vegetables at 450°F for 25 minutes, stirring occasionally.
• Meanwhile, in small bowl, beat cream cheese until smooth; add remaining dressing ingredients; mix well; cover, refrigerate.
• To assemble sandwiches, spoon 1 1/2 tbsp dressing into each roll; top each with 1/4 of vegetable mixture.

GREEN CHILI CHICKEN SANDWICHES

Steps:

• In a bowl combine soy sauce, vinegar, sugar and oil.
• Pour over chicken breasts and marinate in refrigerator for 30 minutes to 1 hour.
• Drain and discard marinade.
• Grill over medium heat until chicken juices run clear.
• Top each piece of chicken with a slice of green chili and then a slice of cheese.
• Grill for about 2 minutes or until cheese melts.
• Serve on rolls.

GREEN CHILI GRILLED CHEESE SANDWICHES

Steps:

• Spread mayonnaise over four slices of bread; layer with cheese slices and green chilies. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE

Steps:

• Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
• Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
• Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.

WATERCRESS SANDWICHES WITH CHILI-LIME BUTTER

Steps:

• Mix first 4 ingredients in small bowl to blend. Season to taste with salt and pepper. (Chili-lime butter can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread chili-lime butter on 4 bread slices. Top with watercress. Top with remaining bread slices. Cut each sandwich in half and serve.

CHILI SANDWICHES

Steps:

• Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large kettle or Dutch oven, simmer beans and beef in water for 2 hours or until very tender; drain. Place beef and beans in a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to slow cooker. Discard all but 3 tablespoons drippings. Saute the onion, carrots, celery and peppers in drippings until tender. Add garlic; cook 1 minute longer. Transfer to the slow cooker. Add all the remaining ingredients except buns. Cover and cook on high for 3-4 hours, stirring often. Discard bay leaf. Spoon 1/2 cup onto each bun.

GREEN CHILI EGG SALAD SANDWICHES

Steps:

• COMBINE chilies, eggs, mayonnaise, green onion, and hot pepper sauce.
• Season with salt and ground black pepper (optional).
• SPREAD egg salad over toasted bagels or English muffins and serve.