Best Tex Mex Club Sandwich Recipes

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TEX-MEX CHICKEN CLUB SANDWICHES



Tex-Mex Chicken Club Sandwiches image

Delicious Club Sandwich with chicken and refried beans

Provided by Bake to the roots

Categories     Sandwiches

Time 1h

Yield 2

Number Of Ingredients 13

2 small chicken breasts
3 tbsp. vegetable oil
2 tsp. taco seasoning (Link)
4 tbsp. sour cream
1 tsp. lemon juice
1 small avocado, mashed
salt, pepper
4 bacon strips
6 large slices of sourdough bread
2 tomatoes, thinly sliced
some lettuce leaves, shredded
3.5 oz. (100g) refried beans, warmed (Link)
some pickled jalapeños, sliced (optional)

Steps:

  • Wash and clean the chicken breast and cut into strips. Add together with two tablespoons of the vegetable oil and the taco seasoning to a small bowl and mix to combine. Cover and let marinate for about 20 minutes.
  • Add the sour cream to a small bowl, mix with lemon juice, and season with salt, and pepper. Place in the fridge until needed. Mash the avocado and season with some salt and pepper. Set aside.
  • Heat up a griddle pan. Add the bacon and fry from both sides until nicely browned and crisp. Take out of the pan and let drain on a piece of kitchen paper. Set aside. Keep the pan at a high temperature, then add the chicken and fry until nicely browned from all sides and cooked through - about 4-6 Minutes. Take out of the pan and keep warm with the bacon. Clean the pan with a piece of kitchen paper, brush the bread with the remaining oil and fry the bread as well in the pan until crisp with some charred spots/lines on the surface.
  • p id="instruction-step-4″>4. To assemble one of the sandwiches place a slice of the bread on a plate. Spread about half of the mashed avocado on the slice of bread, place some sliced tomatoes on top, two slices of bacon (broken into pieces), as well as some shredded lettuce. Drizzle with a tablespoon of sour cream and top with a slice of bread. Spread half of the warm refried beans on the bread, arrange half of the chicken strips on top, add some lettuce, tomato slices, and pickled jalapeños (optional) and drizzle with some more sour cream. Finish the sandwich with a last slice of bread and repeat everything for the second sandwich. I recommend sticking a wooden skewer into the sandwiches so everything stays in place. Serve with some tortilla chips.

TEX-MEX CLUB SANDWICH



Tex-Mex Club Sandwich image

My family loves spicy food and these have a bit of a kick. You can tone it down a bit by leaving out the jalapeno and exchanging some other cheese for the Pepper Jack.

Provided by Sandy in Oklahoma

Categories     Lunch/Snacks

Time 4h

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon sugar
1/4 cup fresh cilantro, minced
1/4 cup red onion, finely minced
1 garlic clove, finely minced
1 jalapeno, deseeded and finely minced
salt
pepper
8 slices sourdough bread
8 slices turkey breast
8 slices smoked ham
8 slices monterey jack pepper cheese
8 slices colby cheese
1 large tomatoes, sliced
2 avocados, peeled, pitted, sliced (drizzle with lemon juice to prevent darkening)
1/2 cup black olives, sliced

Steps:

  • Sandwich Spread:.
  • In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
  • Building Sandwiches:.
  • Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
  • Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.

Nutrition Facts : Calories 1351, Fat 80, SaturatedFat 33.3, Cholesterol 188.3, Sodium 3235.1, Carbohydrate 96.3, Fiber 11.2, Sugar 9.4, Protein 66.8

TEX-MEX SHREDDED BEEF SANDWICHES



Tex-Mex Shredded Beef Sandwiches image

Slow cooker meals, like this shredded beef sandwich, are my favorite kind. After I get a few ingredients into the slow cooker, I can do my own thing. Plus, I have a hearty, satisfying meal when I come home! -Kathy White, Henderson, Nevada

Provided by Taste of Home

Categories     Lunch

Time 8h5m

Yield 8 servings.

Number Of Ingredients 5

1 boneless beef chuck roast (3 pounds)
1 envelope chili seasoning
1/2 cup barbecue sauce
8 onion rolls, split
8 slices cheddar cheese

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

Nutrition Facts : Calories 573 calories, Fat 29g fat (13g saturated fat), Cholesterol 140mg cholesterol, Sodium 955mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 47g protein.

TEX - MEX CHICKEN SANDWICHES



Tex - Mex Chicken Sandwiches image

I make these often in the Summer months for a light meal as an alternative to Hamburgers. Serve with grilled corn on the cob. They are fantastic!

Provided by Little Bee

Categories     Lunch/Snacks

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
1 cup salsa or 1 cup picante sauce
4 slices cheddar cheese
1 small tomatoes, sliced
4 leaves lettuce
1 avocado, mashed with
1/4 teaspoon garlic salt
4 hamburger buns, toasted

Steps:

  • Place chicken breasts in plastic zippered bag with salsa or picante sauce. Zip shut and refrigerate 1 hour.
  • Place on barbecue grill and cook for 5 minutes on each side (can be broiled instead). Top with cheese and close top of grill until cheese melts (about 2 minutes). Spread bottoms of each hamburger bun with avocado mixture. Top with lettuce, tomato, chicken breasts and top of buns.

TEX-MEX HAM AND CHEESE SANDWICH



Tex-Mex Ham and Cheese Sandwich image

From Southern Living® 1986 Annual Recipes.

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 30m

Number Of Ingredients 8

3/4 c monterey jack cheese, shredded (3 ounces)
1/2 c cooked ham, diced
3 Tbsp green chilies, chopped
1/2 c lettuce, shredded
4 6-inch flour tortillas
1 Tbsp butter or margarine, melted
2 Tbsp butter or margarine
taco sauce, purchased, optional

Steps:

  • 1. Combine cheese, ham, chiles, and lettuce, tossing well.
  • 2. Brush one side of each tortilla with melted butter.
  • 3. Place 2 tortillas, buttered side down, on work surface.
  • 4. Spoon cheese mixture evenly over the 2 tortillas, pressing with the back of a spoon. Top with remaining tortillas, buttered side up; press top tortillas gently.
  • 5. Melt 2 tablespoons butter on a griddle or large skillet over medium-high heat. Place tortilla sandwiches on griddle; grill until bottom is crisp and lightly browned; carefully turn sandwiches to grill other side.
  • 6. Serve with taco sauce, if desired.

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