I love chicken sandwiches and prefer them to hamburgers quite often. My problem is I have never been able to make one at home I like till now. I came across this recipe on the meal planning website I use. I soon saw it was from one of my favorite cook bloggers so I knew I had to give it a try. I was not disappointed.

Source: Adapted from Pioneer Woman Cooks

Prep Time:15 minutes Cook Time: 25 Minutes

Cook cut in half bacon strips as crispy (or not crispy) as you like them. Remove bacon and drain on paper towels.

Pour off all grease, except for about a tablespoon.

Pound chicken flat with a tenderizer(flat side)

Sprinkle both sides of chicken breasts with lemon pepper- don’t skimp.

Add chicken breasts to pan and cook until just about done(4 minutes).

While second side of breast is finishing cooking, lay desired amount of bacon strips across the breast, add sliced cheese over bacon. Cover with a lid and allow cheese to melt.

Serve chicken on roll/bun, whatever bread you want. Toasted, untoasted, it will be yummy either way, trust me.

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Yield: 5 servings

The original recipe calls for peppered bacon. I am a pepper lover so I tried it. I will be the first to say it was a little much. So I would recommend buying regular bacon and adding some pepper to it before you cook it. These sandwiches where very moist and well plain yummy. Not the most healthy I admit but I plan to try and create something a little healthier but just as yummy. These heat up great in the microwave after the fact which is a huge plus as well.

Again not the best picture but I keep forgetting to take one and am happily enjoying my food and then I remember I need to take a picture! I have been trying more and more pulled pork or other meat sandwiches and I really like this one. Its super easy to put together and very yummy as well.

Source: Taste of Home Quick Cooking Cookbook 2008

Prep: 20 min Cook Time: 5hrs if roast is thawed 9hr if you use a frozen roast

• 1 boneless whole pork loin roast (2 to 3 lbs)
• 1 tbsp fajitas seasoning mix
• 1/4 tsp garlic powder
• 1/2 cup Italian salad dressing
• 1/4 cup Worcestershire sauce
• 8-10 sandwich rolls, split

Cut roast in half(if you use frozen let it cook for a few hours and then cut it); place in 5-qt. slow cooker. Sprinkle with fajitas seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6hrs(or around 9 if frozen) or until tender. Remove roast; shred meat(I did it right in the slow cooker with no problems) with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.

Yield: 8-10 servings

This was good!! I could not find the fajitas seasoning mix for the life of me in the store for some reason so I looked up a recipe online and made my own and I will post that at some point. When I make this again I might double the salad dressing and Worcestershire sauce since the pork sucked it up once I shredded it. This is a great recipe for a day when your going to be out and about. Come home shred the meat maybe throw some fries on or have some chips or a salad. Also would be great for parties and pot lucks.

A recipe came across my feedreader for pulled pork and it sounded so good I had to give it a try.. It had a homemade sauce which sounded so good and I could not wait to give it a try. Let me just say the sauce turned out horrible I hated the flavor I tried to fix it and I at least got it to taste okay but it gave the pork such a odd after taste and I was pretty bummed so in a last ditch effort I smothered my sandwich with A1 sauce… HEAVEN. I saved this recipe and enjoyed the sandwich quite a few times. Next time I try this recipe I plan to try a new bbq sauce recipe.

Source: I butchered it enough to call this my own in the end.

Prep Time: 1 hour(for a homemade sauce) Cook Time: 10-12hrs(pork roast)

• 1 6-7 lb. picnic pork roast.(I ended up buying a 10lb one)
• salt and pepper to rub roast with
• 7-8 cups of bbq sauce(my own recipe to come at some point).
• Buns

Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6-7  cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Yields: 8-12 servings

Mmmm so good.. I can’t wait to try again with a different sauce! The one thing I want to say is don’t give up on a recipe too soon. I knew the sauce was not quite right but I cooked the roast with it because I thought maybe it would get a better flavor after cooking with the pork. Even though it had a weird taste I tried something else and it make it work. Take a gamble and the worst that can happen is you end up with fast food for dinner. :p The best thing that can happen is you end up with a new recipe that tastes great!