Skip to main content

Hot Hamilton #Recipe

Let me introduce you to the best sangweech, (sandwich), ever created. 


The Hot Hamilton

This sangweech was originally created by my ex boyfriend. He happens to be best friends with my brother-in-law, and no it's not awkward at all. He gave the recipe to my sister, who adapted it to her tastes. She, of course, gave it to me. I then adapted it to my tastes. Let's just say, some like it hot and some like it too hot. I'm not the latter. I like my sangweech to have a little kick, not a whole beat down. So here is the instructions... 'cause building a sangweech is science, I tell ya.

**Read note at bottom before cooking**

INGREDIENTS
  • Pre-cooked chicken breast strips. (Most packs serve 2-3, which is 1 sangweech serving)
  • 2 TBSP Aurora Pickled Hot Peppers in Oil
  • 1/4 TSP Salt 
  • 1/4 TSP Pepper
  • 1/4 TSP Cayenne Pepper
  • 1/4 TSP Chili Powder
  • 1/4 TSP Curry Powder
  • 1 TSP Frank's Red Hot Sauce
  • I wooden spoon dollop of mayonnaise (I use the mayo made with olive oil)
  • 1 TBSP bbq sauce ( I used Kraft original)
  • Monteray Jack cheese with Hot Pepper Slices ( I used Silani)
  • Ciabatta Breads, 6 inch size or cut one giant ciabatta in half.

METHOD

Cut the ciabatta in half so your sangweech has two sides. Set aside.
Grab a pan and using the peppers in oil, cook the chicken for a minute or two. Take the chill off it. 
Add all the other ingredients and mix well. Heat it and bind the mixture together. 
Add the chicken mixture to the ciabatta bread. Top with the cheese and melt in the oven. When it's melted, remove, add top of ciabatta to sangweech, cut, yes again, and serve.
Enjoy!



**This recipe is one serving. When making more than one sangweech, double or triple accordingly.


**No compensation was received for posting. Opinions, photos and recipe are owned by this site.

Comments

  1. Quite the story, and a lot of pepper and heat!! My hubby would love it.

    ReplyDelete
  2. I can't handle TOO much heat, but this does look good. I think my dad would love it, to be honest.

    -Lauren

    ReplyDelete
  3. Sounds like it has a little kick! Interesting provenance to the recipe.

    ReplyDelete
  4. I think this sounds pretty good. Thanks for sharing it.

    ReplyDelete

Post a Comment

Comments are moderated due to spammers.
All opinions welcome. Be yourself, and have a blessed day!

Popular posts from this blog

The Friday 56 (With Instagram 56 & Book Beginnings)

Welcome to Week 341!
Rules:
*Grab a book, any book.
*Turn to page 56 or 56% in your eReader
(If you have to improvise, that's ok.)
 *Find any sentence, (or few, just don't spoil it)
*Post it.
*Add your (url) post below in Linky. Add the post url, not your blog url. 
*It's that simple.

Or join The Friday 56 on Instagram!

Rules: * Grab a book and find a creative way to showcase your 56. It can be a photo of the book and the 56 in comments, or whatever you come up with. Make sure to use the hashtag #Friday56 *Add your Instagram url to the Linky.
I only have until September 19th to get this book done. It's good though and I should be done in no time.

I'm also posting early for two reasons, 1; work, and 2; a review posting tomorrow. Watch for that!
56% on reader


#Recipe Minestrone Soup

**Recipe and photo owned by Freda's Voice.


Minestrone soup is one of my favorite soups that my mother-in-law makes, and since moving out of her home and into our own again, I need to figure out what went inside hers so I can make it myself. I'm happy to say I did get it, and the hubster says it is just like hers! That's a compliment!! So here is my rendition of my mother-in-law's soup.



INGREDIENTS
1 cup Ditali pasta shells 1/2 large onion, diced 2 tbsp olive oil 1 large garlic clove, minced 2 on-the-vine tomatoes, diced 1 zucchini, diced 3 organic carrots from bunch, diced 2 celery stalks, diced 1/4 head of cabbage, sliced and diced 1 can Cannellini beans, rinsed (white kidney beans) 2 cartons of vegetable stock 1 sprig of thyme 3/4 tbsp salt 1 tsp pepper 2 bay leaves
METHOD
Heat the oil in a pot on medium-low heat.  Add the onion and garlic, saute until golden. Add tomatoes, stir. Cook 2 minutes. Add zucchini, stir. Cook 1 minute. Add carrots, stir. Cook 1 minute. Add celery, stir. Cook 2 mi…

The Friday 56 (With Instagram 56 & Book Beginnings)

Welcome to Week 343!
Rules:
*Grab a book, any book.
*Turn to page 56 or 56% in your eReader
(If you have to improvise, that's ok.)
 *Find any sentence, (or few, just don't spoil it)
*Post it.
*Add your (url) post below in Linky. Add the post url, not your blog url. 
*It's that simple.

Or join The Friday 56 on Instagram!

Rules: * Grab a book and find a creative way to showcase your 56. It can be a photo of the book and the 56 in comments, or whatever you come up with. Make sure to use the hashtag #Friday56 *Add your Instagram url to the Linky.
So excited to be reading this one!!
Page 56