Ingredients:

• For the Chicken:
  • 1 lb chicken breasts (thinly sliced)
  • ½ cup all-purpose flour
  • 1 egg (beaten)
  • 1 cup bread crumbs
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 loaf of French bread (sliced into small sandwich-sized portions)
• For the Sliders:
  • 12 sweet Hawaiian rolls
  • 2 tbsp butter (melted)
  • 1 clove garlic (minced)

Instructions:

1. Prepare the Chicken:
   • Preheat your oven to 375°F (190°C).
   • Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with bread crumbs mixed with Italian seasoning, garlic powder, black pepper, and salt.
   • Dredge each thin chicken breast slice in flour, then dip it in the egg, and finally coat it with the seasoned bread crumbs.
2. Cook the Chicken:
   • Heat a skillet over medium heat and add a little oil.
   • Cook the breaded chicken slices for 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
3. Assemble the Sliders:
   • Slice the sweet Hawaiian rolls in half horizontally, keeping the rolls attached as a sheet.
   • Place the bottom half of the rolls in a baking dish.
   • Place a small piece of cooked chicken on each roll.
   • Spoon a tablespoon of marinara sauce over each piece of chicken.
   • Sprinkle shredded mozzarella cheese over the sauce.
4. Top the Sliders:
   • Place the top half of the rolls over the chicken and cheese.
   • In a small bowl, mix the melted butter with minced garlic.
   • Brush the garlic butter over the tops of the rolls.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 10 minutes.
   • Remove the foil and bake for an additional 5 minutes, or until the tops are golden brown and the cheese is melted.
6. Serve:
   • Remove from the oven and let the sliders cool for a few minutes before cutting them apart. Serve hot and enjoy your Chicken Parm Sliders!

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Ingredients:

• For the Sandwich:

  • 1 loaf of French bread (sliced lengthwise)
  • 1 lb shaved ribeye steak
  • 1 tsp Kinder’s steak seasoning
  • 1 tsp Slap Ya Mama seasoning (or to taste)
  • 1 onion (thinly sliced)
  • 1 bell pepper (thinly sliced)
  • 4 slices of provolone cheese
  • ¼ cup cheese sauce (recipe below)

• For the Easy Cheese Sauce:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese (or your choice of cheese)
  • Salt and pepper to taste

Instructions:

1. Make the Cheese Sauce:

   • In a small saucepan, melt the butter over medium heat.
   • Add the flour and whisk continuously for 1-2 minutes to create a roux.
   • Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the mixture thickens and begins to bubble, about 3-5 minutes.
   • Reduce the heat to low and gradually stir in the shredded cheese until fully melted and smooth.
   • Season with salt and pepper to taste. Keep the sauce warm until ready to use.

2. Prepare the Steak:

   • Season the shaved ribeye steak with Kinder’s steak seasoning and Slap Ya Mama seasoning. Mix well to ensure the steak is evenly coated.

3. Cook the Steak:

   • Heat a large skillet or griddle over medium-high heat. Add the seasoned steak and cook until browned and cooked through, about 3-4 minutes, stirring occasionally.

4. Sauté the Vegetables:

   • In the same skillet, add a little oil if needed, then toss in the sliced onions and bell peppers. Sauté until soft and slightly caramelized, about 5-7 minutes.

5. Assemble the Sandwich:

   • Preheat your oven’s broiler.
   • Place the cooked steak on the bottom half of the sliced French bread.
   • Top the steak with the sautéed onions and bell peppers.
   • Layer the provolone cheese slices over the vegetables and steak.
   • Place the sandwich open-faced under the broiler for 1-2 minutes, until the cheese melts and begins to bubble.

6. Add the Cheese Sauce:

   • Remove the sandwich from the oven and drizzle the warm cheese sauce over the melted provolone.

7. Serve:

   • Close the sandwich by placing the top half of the French bread over the filling.
   • Slice the sandwich into portions and serve hot. Enjoy your rich and cheesy Cheesesteak Sandwich!

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Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1/2 cup Ken’s Ranch dressing (or your preferred ranch dressing)
• 1/2 cup red onion, thinly sliced
• 6 slices of bacon, cooked and crumbled
• 1 cup cooked chicken breast, diced or shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• Olive oil (for brushing the crust)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.

2. Prepare the Pizza Dough:

   • Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a pizza peel or baking sheet lined with parchment paper if not using a pizza stone.

3. Assemble the Pizza:

   • Spread the Ken’s Ranch dressing evenly over the pizza dough, leaving a small border around the edges for the crust.
   • Evenly distribute the cooked chicken and crumbled bacon over the ranch dressing.
   • Scatter the thinly sliced red onion over the toppings.
   • Sprinkle the shredded mozzarella and cheddar cheese evenly over the pizza.

4. Bake the Pizza:

   • If using a pizza stone, carefully transfer the pizza onto the preheated stone. If using a baking sheet, place the sheet in the oven.
   • Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

5. Finish the Pizza:

   • Remove the pizza from the oven. Brush the crust with a little olive oil to give it a nice shine and added flavor.
   • Let the pizza cool for a minute or two before slicing.

6. Garnish and Serve:

   • Garnish with fresh parsley or chives if desired.
   • Slice and serve hot.

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Ingredients:

• 1 Italian loaf bread
• 8 slices of Muenster cheese
• 1/2 lb (225 g) deli meats (such as salami, ham, and turkey)
• 1/2 cup shredded lettuce
• 1/2 cup sliced tomatoes
• 1/4 cup sliced red onion
• 1/4 cup banana peppers
• 2 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Butter for grilling

Instructions:

1. Prepare the Bread:

   • Slice the Italian loaf horizontally, creating a top and bottom half.
   • If the loaf is very large, you might want to cut it into manageable sandwich sizes before proceeding.

2. Prepare the Spread:

   • In a small bowl, mix together the mayonnaise, Dijon mustard, red wine vinegar, olive oil, dried oregano, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.

3. Assemble the Sandwich:

   • Spread the mayonnaise mixture evenly on both halves of the bread.
   • Layer the Muenster cheese slices evenly on both halves of the bread.
   • On the bottom half of the bread, layer the deli meats (salami, ham, and turkey).
   • Add the shredded lettuce, sliced tomatoes, red onion, and banana peppers.

4. Grill the Sandwich:

   • Close the sandwich with the top half of the bread.
   • Spread a thin layer of butter on the outer sides of both the top and bottom of the sandwich.
   • Preheat a large skillet or griddle over medium heat.
   • Place the sandwich on the skillet, pressing down gently with a spatula.
   • Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is melted. You may need to cover the skillet with a lid for a minute or two to help the cheese melt properly.

5. Finish and Serve:

   • Remove the sandwich from the skillet and let it rest for a minute.
   • Use a sharp knife to cut the sandwich into individual servings.
   • Serve immediately and enjoy!

Tips:

• If your skillet is not large enough to fit the entire sandwich, you can cut it into smaller sections before grilling.
• Pressing down gently with a spatula while grilling helps to achieve a crispy texture on the outside.

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