Alaskan King Crab Rolls

Every year for Calli’s birthday, we have a seafood birthday celebration with our best family friend, Leslie. We order a box of Alaskan king crab legs from Costco, steam the legs and serve them with lemon and hot butter. It is one of our favorite summer traditions and something we look forward to every year. The dinner is simple and the crab legs are just SO good. We had a few left over this year and didn’t want to waste one bite, so we decided to repurpose the crab into crab rolls. This recipe is intentionally simple as we want the crab to shine. If you don’t typically find yourself rolling around in leftover crab legs, you can typically purchase them by the leg at your regular supermarket.

Alaskan King Crab Roll

  • Servings: 4
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Our take on a classic lobster roll using Alaskan king crab legs.

Ingredients

  • 4 king crab legs (cooked, cooled and shells removed)
  • 2 tbs mayonnaise
  • 1/4 cup fat free Greek yogurt
  • juice of one lemon
  • 2 tsp salt
  • 1 tsp dried dill
  • 1 tsp black pepper
  • 2 tsp hot sauce
  • 4 brioche buns (or hot dog buns of your choice)
  • fresh parsley

Directions

  1. Combine the mayonnaise, greek yogurt, lemon juice, salt, dill, pepper and hot sauce in a bowl and thoroughly mix together.
  2. Gently break the crab meat into large, bite-sized pieces. Add the crab to the bowl and fold the crab in gently so that the dressing covers all crab pieces.
  3. Toast the buns (add butter if you would like). Add a generous portion of the crab mix to the bun and top with fresh parsley. Serve immediately with a slice or two of lemon.


Broccoli & Chicken Open Faced Sandwiches

Kidd grew up eating open faced subs that his dad would cook and has fond memories particularly of a chicken and broccoli sandwich. We spent time in the kitchen trying to recreate the nostalgia, and have landed on this open faced broccoli and chicken sandwich with Swiss cheese and balsamic glaze. The sandwich is packed with sneaky flavor from the spices in the sautéed broccoli. The balsamic glaze adds a tangy sweetness that ties all of the ingredients together. The result is the perfect lunch or dinner for the entire family. You can even recreate this on a baguette for a delicious appetizer.

Broccoli & Chicken Open Faced Sandwiches

  • Servings: 2 entrée servings
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An open faced sandwich recipe that reminds Kidd of his dad’s cooking growing up!

Ingredients

  • 1 lb boneless, skinless chicken breasts cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbs olive oil, divided
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 cups broccoli rabe
  • 1 tbs onion powder
  • 1 tsp chili flakes
  • 1 ciabatta or hogey style sandwich roll
  • 2 slices of swiss cheese
  • 2 tbs balsamic glaze

Directions

  1. Cook the chicken. Sprinkle the salt and pepper over the chicken strips. In a skillet over medium heat, heat 2 tbs of olive oil. Add the chicken breasts and cook for 2-3 minutes on one side. Add the balsamic vinegar and flip the chicken. Cook until the chicken is cooked completely through. Set aside to cool.
  2. Using the same pan (no need to clean it out) add the remaining olive oil (2 tbs). Once heated, add the garlic and sauté for 1-2 minutes so the garlic becomes fragrant. Add the broccoli rabe and lower the heat to low. Cook for 5 minutes until the broccoli wilts and becomes tender. Add the onion powder and chili flakes. Season with salt and pepper to taste and set aside.
  3. Slice the sandwich roll or bread of choice in half lengthwise. You want to have the bread sliced thick so that it will hold up the weight of the ingredients. Toast the bread in a toaster or oven until it is lightly toasted on each side.
  4. Add a slice of swiss cheese to the bottom of each piece of bread. Melt in the oven or microwave until the cheese is nice and bubbly. Drizzle the balsamic glaze over the cheese. Top the sandwich with the chicken and broccoli. Serve immediately.


Bouchon Bakery Inspired Brie.L.T. Sandwiches

This recipe inspiration comes from our trip to Napa last October. Bouchon Bakery, from famous chef Thomas Keller, was at the top of our list of places to visit when we were in Yountville. We made an adventure of our day by riding bikes from Napa to Yountville and were pleasantly starving and ready for treats once we got there. To make sure we got the full Bouchon experience, we ordered everything from croissants to cookies and cupcakes – we weren’t going to miss out! To offset all of the sweets, we also got a sandwich called the Brie.L.T. Holy moly was it good! The sandwich was so flavorful and filling that is was perfect to split amongst the four of us and we have talked about it so much since our trip, that we knew we needed to make our version of it for Tuck & Tate.

What we loved about the Brie.L.T. at Bouchon is the rich and decadent spin they took from a traditional BLT. We have combined some of their elements with a few of our own to make the recipe below. We chose to incorporate sun dried tomatoes instead of fresh tomatoes; a great spin for winter that also gives the sandwich an umami punch of flavor. Arugula breaks up the rich sandwich and also gives it peppery punch, while and the prosciutto adds some salt that we find addicting. Bottom line – makes these stat. You will not be disappointed.

Brie.L.T. Sandwiches

  • Servings: 4
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A rich and decadent sandwich, inspired by our trip to Bouchon Bakery in Yountville.

Ingredients

  • 1 baguette, cut into 4, 6-inch pieces
  • 2/3 cup sun dried tomatoes in oil
  • 2 large cloves of garlic, minced
  • 4 oz prosciutto (8 slices)
  • 1 wedge of brie
  • 2-3 cups of arugula

Directions

  1. Heat a large sauté pan over medium heat. Add the sun dried tomatoes with their oil and the garlic to the pan. Cook over medium heat until the garlic starts to become fragrant, about 3 minutes. Use a slotted spoon to remove the tomatoes from the pan and toast all eight pieces of the bread in the oil. You want the bread to soak up the sundried tomato oil and may need to do this in batches so that each piece of bread comes in contact with the pan and gets toasty. Remove each piece of bread and set aside until you are ready to assemble the sandwiches.
  2. Assemble the sandwiches by spreading the sun dried tomatoes on the top piece of bread in each sandwich. Thinly slice the brie and add a full layer to each sandwich on the bottom piece of bread. Top the brie with two slices of prosciutto and the prosciutto with arugula. Slice each sandwich in half and serve.


Buffalo Chicken Sandwiches

The great sandwich debate is open in our homes recently. Some of us love sandwiches and others, not so much. The one thing we can agree upon is that everyone in our homes loves some sort of buffalo chicken. We set to find a happy medium with this buffalo fried chicken sandwich. We have infused this sandwich with spice, it’s everywhere from the buffalo infused egg wash to the breading of the chicken to the jalapeno ranch dressing. The result is a finger licking good sandwich that is everyone in the family can enjoy.

Buffalo Fried Chicken Sandwich

  • Servings: 4 sandwiches
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A spicy buffalo chicken sandwich perfect for a summer time dinner or game day entrée.

Spicy Ranch Dressing Ingredients

  • 1 cup plain, nonfat Greek yogurt
  • 2 tbs ranch dressing seasoning
  • 1/2 jalapeno, diced (if you prefer less spicy, ditch the seeds – more spicy? do a full jalapeno)
  • 1/2 English cucumber, diced

Buffalo Chicken Sandwich Ingredients

  • 2 lbs boneless, skinless chicken breasts, sliced into 1 inch tenders
  • 1 cup all purpose flour
  • 2 eggs
  • 1.5 cups buffalo sauce (we used Blonde Beard’s Chicken and Waffles)
  • 1 cup bread crumbs
  • 1 cup canola oil
  • 4 brioche buns
  • 1/4 red onion, sliced
  • iceberg lettuce, cleaned and cut into large pieces

Directions

  1. Make the spicy ranch dressing. In a bowl, combine all of the ingredients (yogurt, seasoning, jalapeno and cucumber). Stir until all ingredients are thoroughly combined. Set aside in the refrigerator.
  2. Prepare your breading workstation. Use three separate shallow bowls and fill them with the flour, eggs and bread crumbs – separately. Scramble the eggs with 2 tbs buffalo sauce. Season each of the three bowls with salt and pepper.
  3. Use one hand for dry ingredients and one hand for wet ingredients and place one chicken tender in flour, egg mixture and bread crumbs in that order. Make sure the tender is fully covered in each ingredient before moving it on to the next step. Once the chicken tender is coated with bread crumbs, set aside. Repeat until all chicken tenders are breaded.
  4. In a 2″ pan, heat the canola oil until it is very hot. You will know it is ready if you put a splash of water from your hand it immediate sizzles. Once hot, add the chicken tenders and fry for 4 minutes on each side. The chicken tenders should become crispy and golden. Remove from the pan and place on a paper towel to allow the grease to drain.
  5. When all chicken tenders have been cooked, place the chicken tenders in a bowl and toss with the remaining buffalo sauce until the chicken tenders are thoroughly coated with sauce.
  6. Assemble the sandwiches. Spread a generous amount of the spicy ranch dressing on the top bun. Layer a few pieces of the chicken, lettuce and onion on the bottom bun. Add additional hot sauce as desired. Serve immediately.


Italian Beef Sandwiches

Our dad was born and raised in Chicago, and one of our favorite traditions when we visit our family is to go to Portillo’s for their famous Italian beef sandwiches. We have great memories of doing this often with our grandpa and grandma – scrambling for a table, getting everyone’s order, our grandpa saying he only wanted half (but he wanted a whole sandwich), and the joy we all had scarfing down these delicious, messy sandwiches. When we have a hankering for an Italian beef sandwich, and haven’t thought enough in advance to order them frozen from Portillo’s, we make this and feel all the same nostalgia and joy as though we are in Chicago.

These sandwiches are a great football day main dish, and the star of our 2021 Super Bowl Menu. You can prepare the peppers and beef ahead of time and assemble the sandwiches last minute to serve. The best part of this recipe is that you can add and update the condiments however you like. We like our sandwiches served with provolone, giardiniera and a little extra jus for dipping. We can’t wait to hear how you like yours!

Italian Beef Sandwiches

  • Servings: 8-10 sandwiches
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An interpretation of our favorite Chicago subs!

Ingredients

  • 2 tbs olive oil
  • 2 white onions, sliced
  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 8 cups beef broth
  • 2 tbs salt
  • 1 tbs onion powder
  • 2 tsp garlic powder
  • 1 tsp red chili flakes
  • 3 lbs sliced roast beef
  • 8 french bread rolls
  • 8 slices provolone cheese
  • giardiniera (optional)

Directions

  1. In a large soup pot, heat the olive oil over medium heat. Add the onions, red pepper and green pepper and sauté for 5 minutes until the vegetables are fragrant.
  2. Add the beef broth, salt, onion powder, garlic powder and red chili flakes. Stir everything to combine and bring the broth to boil. Lower to simmer and simmer for 30 minutes so the vegetables are completely soft. **
  3. Separate the beef into individual slices and add the beef to the broth. Let the beef absorb the broth and cook for 10 minutes.
  4. Prepare the sandwiches. Toast the french bread rolls and melt half a slice of provolone cheese on each side of the bread. Add beef, peppers and onions to the sandwich. Top with giardiniera or any of your favorite condiments. Serve with the cooking broth for dipping the sandwiches.
  5. ** At this point, you can turn off the heat until you are ready to serve the sandwiches. You can refrigerate the broth and reheat when you are ready to serve.



Thanksgiving Leftover Turkey Sandwiches

We love Thanksgiving leftovers as much as the next person, but we find that half the fun of eating all the leftovers is creating new recipes to “reinvent” what we have in the refrigerator. Last year, we cured our Thanksgiving hangovers with an epic leftover breakfast. Knowing that this year is going to be more low key than other years, we decided to go a more traditional route with these leftover turkey sandwiches. We love the mix of the cranberry sauce and barbecue- a combination that might sound a little funky but is the perfect blend of tangy and sweet. We added lots of arugula for a nice peppery freshness and onion for a little zip. The result is the perfect turkey sandwich, and a great way to use up your Thanksgiving leftovers!

Thanksgiving Leftover Turkey Sandwiches

  • Servings: 4
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One of our favorite way to reinvent and use up all of those Thanksgiving leftovers!

Ingredients

  • 8 slices sourdough bread, toasted
  • 1 lb leftover turkey, thinly sliced
  • 1/3 cup leftover gravy
  • 1/4 cup bbq sauce
  • 1/4 cup mayonnaise
  • 1/4 cup leftover cranberry sauce
  • 4 thick sliced sharp cheddar cheese
  • 1 heaping cup arugula
  • 1/4 red onion, thinly sliced

Directions

  1. Heat the gravy, turkey, and 2 tbs water in a skillet over low heat, just until the turkey is heated through.
  2. Mix the bbq sauce and mayonnaise together in a small bowl.
  3. Assemble each sandwich by spreading the bbq mayo on one piece of sourdough and cranberry sauce on the other. Layer 1/4 lb turkey, a slice of cheddar, arugula, and red onion onto each sandwich. Serve immediately.


Tuna & Avocado Melt

Tuna salad is one of those things that can be easily made but if you spend just a little extra time to make it well, it is SO darn delicious. In an effort to cut down on some calories this summer, we have been making tuna salad with avocado, lots of lemon, and just a touch of mayo as a base. The result is a refreshing spin on a classic tuna melt, still made decadent with melted sharp cheddar, but trimmed way down on the calories.

Tuna Avocado Melt 
Makes: 2 servings 
Prep Time: 15 minutes     Total Time: 15 minutes 

Ingredients

  • 4 slices of your favorite bread 
  • 2 large slices of sharp cheddar or Swiss cheese 
  • 2 handfuls of arugula 
  • 1/4 red onion, thinly sliced 
  • 2 cans of white tuna in water, drained 
  • 1 ripe avocado 
  • 2 tbs mayo 
  • zest and juice of 1 lemon 
  • salt and pepper, to taste 

Directions 

  1. Preheat the oven to 400 degrees. 
  2. Lay the four slices of bread on a cookie sheet and give them a light spray with cooking spray. Cook until they are toasted, about 6 minutes. 
  3. While the bread is toasting, make the tuna. Use a fork to mash the avocado with the mayo and the zest of the full lemon and the juice from 1/2 of the lemon. You want to mash thoroughly so this is a mostly smooth texture. Add the drained tuna and toss to coat. Depending on how you prefer tuna, you can break it down to be as smooth or chunky as you prefer. Season the tuna to taste with salt and pepper. 
  4. When the bread is toasted in the oven, remove two of the slices from the cookie sheet and put the cheese on top of the remaining two slices. Turn the broiler on in the oven and cook the cheese until it is melted- just a few minutes. 
  5. Make the sandwiches by layering a slice of cheesy toast, 1/2 of the tuna, a few slices of red onion, a handful of arugula, and the remaining slice of toast. Serve immediately. 

Spicy Turkey Burgers

We love turkey burgers and during these hot summer months, count them as one of our go-to lunch and dinner recipes. One of the problems we have had with turkey burgers in the past is that the meat itself tends to dry out really quickly, particularly on the grill. To combat this we have made a meat blend of ground turkey and chicken sausage. The chicken sausage adds additional fat to the meat mixture which helps retain the juiciness that we crave! We topped these burgers with our Everything Bagel Coleslaw, but you can easily swap and add your favorite toppings.

Spicy Turkey Burgers
Makes: 6 servings
Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 lb ground turkey
  • 1 lb spicy Italian chicken sausage, casings removed
  • 1 can diced green chiles
  • 6 hamburger buns
  • Everything Bagel Coleslaw, prepared from recipe here

Directions:

  1. Combine the turkey, chicken sausage and green chiles in a large mixing bowl. Using your hands or a spoon, mix the meat and chiles together until everything is thoroughly combined. Form the mixture into 6 patties.
  2. With your grill set to high, grill the turkey burgers until the meat is cooked completely through – about 6 minutes per side. Add the hamburger buns to the grill to toast up with about 1-2 minutes remaining on the burgers.
  3. Serve immediately topped with a hearty scoop of coleslaw and add any additional burger toppings of your choice!


Juicy Lucy Burgers

We were challenged by our good friend Allison at Sweet Then Savory to create a burger recipe in honor of National Burger Month – YAY FOR MAY! We love burgers and dining outside during these warmer nights and jumped on board for this challenge immediately. We decided for a more classic route on this burger but amped up our cheese game by making our burger a Juicy Lucy.  For those unfamiliar, a Juicy Lucy is a popular burger that was invented in Minnesota where the cheese is stuffed inside the burger. If you haven’t tried any of our recipes yet, this one is not to be missed. It is indulgent, juicy and the ultimate way to kick off summer. 

Juicy Lucy Burgers  
Makes: 4, 1/2 pound burgers
Prep Time: 10 minutes  Total Time: 60 minutes

Ingredients For the Burgers : 

  • 2 lbs ground beef
  • 2 tsp salt 
  • 2 tsp black pepper
  • 8 oz block of cheddar cheese 

Additional Burger Toppings:

  • 4 hamburger buns 
  • Red onion, sliced 
  • Romaine lettuce
  • Tomatoes on the vine, sliced 
  • Ketchup, mustard, and any other condiments of your choice 

Directions: 

  1. Preheat your grill to high heat (about 500 degrees). 
  2. Combine the ground beef, salt and pepper into a large mixing bowl. Using your hands (or a spoon if you are grossed out), blend the meat and seasonings together so the salt and pepper are mixed evenly through the mixture. Separate the meat into 4 evenly sized patties.
  3. Cut the cheese block in half and then quarter one half of the block so that you have 4 cubes of cheese. Form each burger patty with one cube of cheese in the center of the patty. 
  4. Once the grill is hot, add the burgers. Cook 4-5 minutes on each side for medium-rare. After you flip the burger to cook on the other side, top with an additional slice of cheese during the last minute so it gets nice and melty.
  5. Add red onion, romaine lettuce, tomato, ketchup and anything else your burger craving needs. Put in all in a bun and enjoy.

Grilled Chicken Club with Basil Aioli

Not trying to brag but we really nailed it with this one. We had a great sunny day over the weekend and turned on the grill to make the most epic chicken sandwiches. We love the balance of flavors of the smokey bacon, melty cheese, peppery arugula, and fresh basil aioli. We also love that this sandwich is a double-fisting, totally messy eating situation. This is good mood food and a sandwich we can eat on repeat all summer long.

Grilled Chicken Club with Basil Aioli
Makes: 4 servings
Prep Time: 20 minutes Total Time: 30 minutes

Ingredients:

  • 4 chicken breasts, pounded thin for even cooking
  • 2 tbs olive oil
  • paprika, garlic powder, salt and pepper
  • 4 slices bacon
  • 4 slices American cheese
  • 4 thick slices of tomato
  • 4 brioche buns, toasted
  • 2 cups + arugula

Ingredients for Basil Aioli:

  • 2/3 cup mayonnaise**
  • juice of 1 lime
  • 1/2 cup packed basil
  • 1 clove garlic, minced
  • salt and pepper to taste

Directions:

  1. Heat your grill to medium-high heat (about 450 degrees).
  2. While the grill is pre-heating, make the aioli by combining the lime zest and juice, basil, and garlic in a small food processor. Blend until evenly chopped. Add the mayonnaise and blend until everything is combined. If you think the aioli is too thick you can add a teaspoon of water to thin it out. Season to taste with salt and pepper and set aside.
  3. Drizzle the olive oil over the chicken breasts and season them with an even layer of paprika, garlic powder, salt and pepper. Place the chicken onto the grill and grill the chicken for about 6 minutes per side depending on the thickness of the breast. The chicken should be cooked through and the juices should run clear (it will have an internal temperature of 165 degrees).
  4. We try to cook as many of the ingredients on the grill as we can. After you flip the chicken (6 minutes in) add the bacon to the grill. After you flip the bacon (3 more minutes in) add the cheese to the chicken so it gets extra melty. We also add the buns at the same time (with indirect heat) so that they get toasted. Keep an eye on everything so that nothing burns!
  5. Assemble the sandwiches by layering the chicken on the bottom bun of the sandwich. Add one slice of bacon (cut in half) and then a nice slice of tomato. Add a small handful of arugula and drizzle the aioli over top. Add the top bun and serve immediately.

** If you want to lighten up the aioli, sub 1/3 cup of the mayo for 1/3 cup Greek yogurt. You still want at least half of the sauce to be mayo so that the aioli isn’t too sour tasting.