Bagel Shop Chicken Salad Sandwiches

Bagel Shop Chicken Salad on a Cheddar bagel

Basil and garlic create flavorful chicken salad to top fresh bagels to serve or pack.This fresh, tasty rendition of chicken salad is a tasty recipe you'll want to make time and time again! Super easy to make and great to prep for lunch the next day! The basil and garlic pack some great flavor into this lunch (or dinner!) time classic!

Serves 4

Ingredients

2 cups chopped cooked chicken (we used a fresh cooked rotisserie chicken)
1/2 cup chopped precooked bacon (about 6 or 7 slices)
1/4 cup finely chopped celery
2 tablespoons finely chopped green onions (2 medium)
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/4 cup mayonnaise or salad dressing
4 bagels (whole-grain, sesame seed, plain, or other bagel of choice), split
Thin cucumber slices or lettuce leaves, if desired

Directions

In medium bowl, mix chicken, bacon, celery, onions, basil, garlic powder and mayonnaise.

Spread chicken mixture on bottom halves of bagels. Top with cucumber slices. Cover with top halves of bagels. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate up to 24 hours.

Recipe Source: [link]

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Spicy Nacho Chicken Sandwich - Jack In The Box

I was driving past our local Jack's the other day and saw their new menu item featured in the window. Spicy? Nacho? CHEESE? Chicken? Alright I'll bite (obviously). I was surprised since I'd literally just tried out their last new menu item which, to me, seemed to breeze in and out pretty fast.

The Spicy Nacho Chicken Sandwich is Jack's current, new feature item in their late-night Munchie Meal. The sandwich features spicy crispy chicken topped with onion rings all, covered in nacho cheese sauce with jalapeños on toasted sourdough bread.

My first impression? Definitely not all I was hoping for. The bread was very greasy for starters. The chicken was crispy (which I assume is supposed to replicate the crunch of tortilla chips?) had tasty onion rings, a good cheese sauce, and as usual with their spicy food, very pleasantly spicy jalapenos (which pretty much had it for me - to be honest I would have loved a couple more). Overall I'm not sure I quite grasp the "nacho" aspect if this sandwich, aside from the crunchy chicken and cheese sauce.

Another funny detail is that I was able to order the sandwich by itself without the munchie meal. The guy at the drive-through  window told me over the mic that each sandwich was $8 before midnight which honestly made my jaw hit the floor, but when I asked for two (one for my mom) he only charged me $4.00 for each.

-Danno

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Black Pepper Cheeseburger - Jack In The Box

Its July 2015 and Jack's menu is rotating through their menu items. I saw a commercial for their Black Pepper Cheeseburger and its looked pretty darn good! So this past week I decided to swing by and pick one up (right before they did another menu change too-- phew!!)

I'm not much for beef burgers and have to be really craving one (or have it advertized as killer spicy) in order for me to even be interested-- this was a real switch in my usual way of things and I'll go ahead and admit, it wasn't a bad switch for a change.

The burger was overall, pretty good flavor. Nice peppery taste as described. Contrary to some sandwiches I've had in the past, I could actually taste the onion rings. It was also a good sized, large burger and wasn't drippy, wet or messy at all. One of the nicest elements was the super soft, buttery bun. I pick up the Black Pepper Cheeseburger at my local Jack in the Box for $4.69 ($5.11 w/ tax).

If it returns to the menu and I were in the mood for it, I'd most likely try it again.

-Danno

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Fajita Chicken Wraps (Paleo)

Paleo! To be honest, it seems like a super healthy food way of life. I recently began digging for info on healthy meals and after reading about Paleo, I decided to look up some recipes! There are some great ones (which you can totally demolish and switch up ingredients- but that would defeat the purpose.. though I'll admit we did make this recipe for dinner and serve it on flour tortillas with guacamole, oops).

Chicken is one of my top favorite proteins and especially because you can do so much with it (seasonings galore!). I bookmarked a ton of great looking recipes which I hope to make, and although I'm currently not sticking to a strictly Paleo diet, having healthier meals every so often could be a great change.

This recipe makes great leftovers and freezes/reheats well! In the photo here I'd used leftovers and ate lunch the 'Paleo' way the next day :)

*I also doubled up on this recipe! We had extra ingredients in the house and it doubles up nicely!

Servings 2

Ingredients

2 tbsp Extra virgin olive oil (divided)
1 White onion (medium, thinly sliced and divided)
1 Green bell pepper thinly sliced
1 tsp Cumin
1/2 tsp Chilli powder
Salt and freshly ground pepper
2 Boneless and skinless chicken breasts
3/4 cup Tomato salsa
1 cup Chicken stock
Juice of 1 lime
Leafy lettuce (for serving)

Directions

Heat one tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat. Add half of the diced onion and sauté for 4-5 minutes. Stir in the cumin and chili powder.

Season the chicken with salt and pepper. Add the chicken, salsa, and chicken stock to the pan and bring to a boil.

Reduce the heat to simmer and cook, covered, for 15-20 minutes, or until the chicken is completely cooked through.

Meanwhile, melt the remaining olive oil in a separate pan over medium heat. Add the other half of the onion and all of the bell pepper and sauté for 5-6 minutes, or until slightly softened. Set aside.

Remove the chicken from the pan and set aside to cool. Bring the stock in the pan back to a boil and reduce for 5-8 minutes. Once the chicken has cooled enough to handle, shred with two forks. Place back into the pan and reduce the heat to low.

Stir in the lime juice and adjust the seasonings to taste. Serve on leaves of lettuce, topped with sautéed onions and peppers.

Recipe Source: UltimatePaleoGuide

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Mixed Berry Chambord Cake

This delicious, moist, fruity cake recipe was shared with me by an old friend back in the day. The original recipe was from an old cookbook and the only source for the longest time was the scanned page my friend had. She insisted this was an amazing cake and when I tried it? I couldn't possibly have agreed more.

 

Ingredients 

5 eggs
1 2/3 cups granulated sugar
20 Tbs. (2 1/2 sticks) unsalted butter, at room
temperature, cut into small pieces
2 Tbs. Chambord liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1 1/2 cups raspberries
1 1/2 cups blueberries or blackberries
Confectioners’ sugar for dusting (optional)

Directions

Preheat an oven to 325°F. Butter and flour a bundt cake pan.

In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1 1/2 cups of the raspberries and the blueberries/blackberries with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.

Dust the cake with confectioners' sugar.

Serves 10 to 12.

(originally edited 6/15/2015)

Adapted from original recipe: Williams-Sonoma.com

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Roasted Garlic Fettucine Alfredo (Life's Ambrosia)

One of my favorite recipes sources online, Life's Ambrosia has some of best recipes I've ever tried and have made time and time again. Great, bold, delicious flavors and fun, unique recipes. I've never been disappointed.

Variation with broccoli!

One of the recipes I love the most is the Roasted Garlic Fettuccine Alfredo. I've made this recipe at least a dozen time now and have done variations adding broccoli and other different veggies- even seasoned, cooked chicken. This is seriously one of the best fettuccine recipes I've ever had and nothing can beat. You've just gotta try it!

Serves 4
Prep Time: 10 min
Cook Time: 1 hour

Ingredients

• 1 head garlic
• 1 teaspoon olive oil
• 1 pound dried fettuccine pasta
• 1/2 cup (1 stick) butter
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese
• 1/2 teaspoon fresh cracked black pepper
• 1/4 cup chopped fresh parsley
• salt 

Directions

1. Preheat oven to 425 degrees.
2. Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl.
3. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water.
4. While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute.
5. Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water.
6. Add hot pasta and toss to coat. Add salt if needed. Serve immediately.

Recipe Source: LifesAmbrosia.com

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Blazin' Chicken Sandwich - Jack In The Box

Jack's Blazin' Chicken Sandwich - 2014

Jack in the Box's newest creation hit the menu in 2014 with a spicy new twist on a crispy chicken sandwich. Jack's Blazin' Chicken features a zesty, flavorful, ghost pepper ranch sauce and pickled jalapenos for that maximum spice boost. Joining the party is a crispy fried chicken patty, American white cheese, caramelized onions, tomatoes and crisp iceberg lettuce.

Jack's Blazin' Chicken Sandwich - 2015

 This was probably one of my favorite fast food menu items in a very long time. And it must have been a hit- because it returned to the menu this year from April-May 2015. The first year, I enjoyed this sandwich so much that I returned for several more and since then have consumed at least ten of them (which is a LOT for a person who doesn't frequent fast food). I love the flavor of ghost peppers and although the sauce is somewhat mild, the addition of the pickled jalapenos helps pack the punch needed to make this sandwich pleasantly spicy. (They always added at least half a dozen jalapenos to mine!)

Menu board at Jack in the Box featuring the Blazin' Chicken.

While enjoyable, my only complaint is that while the fried chicken patty is good, it is much greasier than it should be. All in all, I loved this sandwich and hope it makes a comeback more than once a year, every year! I always look forward to it. These ran about $4.95 at my local Jack in the Box.

-Danno

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Thai Pavilion Garlic Chili Stir Fry

Here we have a simple winner. One of my favorite "non-home-made" snacks. Usually when I come across grocery store food items labeled "spicy", they very rarely live up to that claim. But these simple, boxed noodles shows up with delicious, spicy, sweet, robust and garlicy flavors and needs nothing extra (although I prettied things up with a dash of crushed pepper and cilantro).

I absolutely love these noodles. There's a delicious alternative on the back of the package to add beef and veggies, as as much as I wanted to try it, the noodles and sauce by themselves was enough for me.

Unfortunately, they no longer sell this item in this format. They do however have a quick-prep, microwaveable version available here on Amazon.com. I can't say for sure if the flavors measure up to this older version- but I'm sure I'll try it and find out someday soon!

-Danno

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Portos Bakery, California (2014)

Fourth of July weekend 2014! Anime Expo's selected weekend every year for many years. I was lucky enough to make it my tenth year, although only able to attend for a half-day (where in previous years starting in 2003, I had attended almost full weekend). But 2014 was a fun year- being able to get out for the summer and enjoy the con with the best people on earth, and in the most fun environment.

The con was long, hot (at times grueling), but never not fun. After the long, fun-filled adventure day, my buds and I went by to meet up with one of our parties family members who was fairly local. That took us from Los Angeles to Valencia, and from there we decided to grab some sweet, sweet grub and a place called Portos Bakery!

Mango Cheesecake - Portos Bakery, Valencia, California.

NO LIE. This place has some of the best baked goods I've ever had and I only wished I'd have had more room for more! The Mango cheesecake was one of the most delicious things I've ever had. I honestly forget some of the stuff I had (some kind of potato cake? And possibly the other things were some kind of arancini?)

I ordered a toasted turkey sandwich and enjoyed some other treats my friends shared with me. One of them had this kind of stuffed, airy, mango cake type of thing- MAN all these things were divine!

If you're ever int he area- you've gotta check out Portos!

-Danno

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Cajun Style Chicken Alfredo - Chili's (Frozen Entree)

 

When it comes to frozen dinners, options are pretty limited if you're looking for something satisfying or even good tasting. Same goes for spice level - many items I like labeled "spicy" are hardly ever up for the challenge, they never usually "wow" me. 

Recent'y Chili's released a series of frozen entrees. The one that called out to me the most was the Cajun Chicken Alfredo, and I gotta say, it was not only great tasting, but had a very pleasant spice level that most pre-prepped meals don't match up to! Creamy, delicious flavors- I never microwave these meals, I always follow the oven directions and they usually turn out much nicer.

Pictured above is the Chili's entree (on the right) and on the left is a nearly identical tasting Mac and cheese recipe I made at home, featured in a Southern cooking magazine. I kid you not, all the same peppers, seasonings, and flavors- which excited me that I could replicate this meal at home whenever I want.

Nutritional details.

So if you're looking for an inexpensive, quick, flavor-satisfying fix for lunch or dinner, this is one I'd recommend for sure! These run about $2.99 at my local grocery store.

-Danno

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Jalapeno Fresco Spicy Chicken Sandwich - Wendy's

Jalapeno Fresco Spicy Chicken Sandwich - Wendy's - 2015

New spicy chicken fast food menu item?? You know I'm down for that. Spicy stuff is my thing - and with each new pepper-packed menu item, I'm always guaranteed to check it out. This spring was my first time trying Wendy's jalapeno fresco chicken sandwich and wow did it deliver!

This spicy sandwich is a tasty contender, made with delicious, hot crispy chicken with extremely fresh-diced jalapenos, colby jack cheese and served with a bold tasting ghost pepper sauce all nestled upon a warm, red-jalapeno bun.

The thing I was most impressed with was the crunchy, fresh jalapenos. This sandwich packs a nice heat-punch and also tastes really good. Spice can vary depending on each jalapeno too, and I was lucky enough to have a couple of these with some immense spice levels (for a jalapeno, that is). 

I picked up probably about five of these babies during their time on the menu. Too short of a time if you ask me. This is something I'd absolutely return for and hoping it comes back every spring/summer for some slammin' heat!

-Danno

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FlatOut Spicy Sausage Pizza & Enchilada Cantina Pizza

Two very delicious hot pizza right off the pizza stone! (Using FlatOut Spicy Italian flatbread crusts)

I love pizza. Classic crust, stuffed crust, deep dish- and one of my favorites, thin crust. One of the things I love about thin crust pizzas? I feel like they allow for tasting and enjoying all of the toppings without ending up packed full of heavy dough.

Making dough can often be tedious and if your recipe fails or if you're not used to tending to yeast properly when making dough, you can end up with a terrible crust- and then there's rolling it out.. I'll admit that the difficulty level of that alone, for me, has usually been a doozy- (major respect to all pro pizza makers out there!) and thin crust can be even trickier to master without ripping the dough.

Flat Out offers an easy, pre-made alternative for those moments or even for times when you want a quick, easy fix for a meal.

Pros? They come in three different flavor styles, Rosemary & Olive Oil, Spicy Italian, and Rustic White. They're also a nice, light crust that doesn't have too many calories!

Two different sauces. One store-bought pizza sauce and one home-made white cheese sauce.

You can use any toppings your heart desires! Pack 'em on and create a great tasting pizza!

Spicy sausage & mushroom pizza and Enchilada chicken pizza.

If there were cooking directions, I didn't read them. I just topped each crust with my desired toppings and popped these bad boys into the oven until they were done (about 10-15 at 400 degrees F)

I named my creations Spicy Sausage & Mushroom Pizza and the Enchilada Cantina Chicken Pizza
Here's how to make them!

Ingredients

2 Flat Out Spicy Italian Pizza Crusts (each package includes 6 crusts)

Spicy Sausage Pizza

• 1 Jar of classic Pizza sauce
• Shredded Mozzarella cheese
• Sliced Cremini mushrooms
• Pickled, jarred jalapeno peppers
• 1 package Johnsonville Hot Italian Ground Sausage (pinched into dime sized balls and pre-cooked. *This entire makes a very large portion, so you can use what you want and freeze the rest, cooked or uncooked!)

Enchilada Cantina Chicken Pizza

• 3 tbsp. mayonnaise
• 3 tbsp. sour cream
• 1 tbsp. shredded parmesan cheese
• 1/2 tsp. minced garlic
• Shredded Mozzarella cheese (or Monterey Jack cheese)
• 1 4oz. can hot, diced green chillies
• 1/2 cup cubed cooked chicken breast (seasoned if desired)
• 2 tbsp. chopped fresh cilantro

Directions 

Pre-heat over to 400 F.

For the White Cheese Sauce (Enchilada Cantina Chicken Pizza) :

Mix the mayonnaise, sour cream, shredded parmesan and minced garlic in a bowl. This makes roughly enough sauce for two pizzas. Spread desired amount of sauce evenly over crust.

For the pizzas:

Spread desired amount of each sauce over each crust. Top each pizza with desired amount of shredded cheese(s). Apply toppings to each pizza. Bake pizzas on pizza stone (or according to package directions) for 10-15 minutes or until bubbly and golden brown.

Enjoy!

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Fanime Food Adventures, San Jose, CA (2014)

My friend Bekka and I showing our excitement after arriving at the hotel! Night one - the Arrival.

Fanime, Fanime! Oh the many, many years I wanted to finally attend Fanime! So it took nearly ten years, but I finally attended! And I got to do it with some of the best people in my life. The first year I really knew I wanted to go to Fanime was back in 2005 after seeing dozens of photos and videos from cosplayers I admired and it made me feel so inspired and excited! Every year I tried to make plans to go, and every year they fell through, until finally, it happened.

Sailor Punk Scouts!

Me and my awesome gang of punk sailor scouts had a blast. The only downside of the fun, adventure-filled trip was that more time was spent driving than at the actual convention which was the main downside for a con so far away, but it didn't disappoint and I would love to attend again someday soon.

The first morning we were all famished. We found a cute little creperie called Whisper's Cafe & Creperie. The menu was HUGE and the line was long, but honestly not long enough for me to make up my mind. I wanted so many things! The ultimate decision was between having a sweet crepe, or a savory crepe.

I'd never had a savory crepe, so I was really dying to try one! But I was so torn... the sweetest sounding sweet crepe of them all was calling to me-- a few of my friends pointed it out in ode to our Sailor Moon in the group. It was called a Half Moon which was served with sliced peaches, honey orange glaze, cinnamon and brown sugar. OH how I wanted to try it.. but I ended up going with the Buenos, filled with sausage, bacon, scrambled eggs, mushrooms and cheese. Not bad for a first time savory crepe. Still I think the sweet might have been the better choice-- next time Half Moon!


Lunch on our last day was Subway. Can't really go wrong there. A couple of our friends decided to go back and grab some grub from the Creperie again, which was right across the street actually, so they picked a nice, shady table for us to eat our lunch at.

And the last day's meal? Good ol Gyros! (Now, come on you guys. Please, for the love of Yevon, pronounce it "yee-rohs". Yes? Good). These were super delicious! Really big and enjoyable with all the yummy sauces and trimmings! Hummus. Tzatziki. Fresh veg. Yummy meats. GLORY. Although I can't remember the name of the place... if I ever come across it again, I'll edit it in!

I loved this trip. It was too rushed in places, and too short altogether, but the food was fun and the memories fond. Good times with good people. What could be better than that?

-Danno

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Hot n' Spicy McChicken and Premium Southwest McWrap - McDonald's

Hot n' Spicy Chicken (left) - Premium Southwest McWrap (right)

So I'm not a huge McDonald's fan. Not sure whether its because I ate so  much of it when I was a kid and just burned out of it, or maybe its because they started doing crap prep on their food? Or maybe its just that I genuinely realize how bad most fast food is for you. McDonald's just seems to have ended up on the bottom of the junk food faves for many years for me now. They even had a period where the fries (at least here in SoCal) all tasted like they were fried in rotten oil (to which, I boycotted McDonald's for a little over two years). 

Their fries remain my favorite thing on the menu, and yeah, ever so often I'll get a bit nostalgic or have a case of junk food munchies and swing by for a bite, and usually leave unimpressed.

Though, knowing me, I have a curiosity for firstly "anything spicy" and secondly, new menu items! Granted, not all of them-- I've steered clear of things like the McRib just because it honestly terrifies me...

But a little over a year ago I tried McD's Hot n' Spicy McChicken. Right off I can tell you, its a simple sandwich. a little lettuce, little mayo, a seasoned chicken patty and a bun. Super simple, nothing I'd go crazy for-- except I found it pleasantly satisfying. I probably stopped by and ended up consuming several of these babies before they were no longer on the menu. They weren't super spicy, more zesty or similar to the "buffalo sauce" flavor.

Next we have McD's Premium Southwest McWrap. According to its advertising, the Southwest McWrap consists of "grilled chicken breast with cilantro lime glaze, crunchy chili-lime tortilla strips, fresh spring greens, sliced tomato, cucumber slices, shredded cheddar jack cheese, and a spicy, creamy habanero ranch sauce — wrapped up in a soft, warm flour tortilla." 

Well, my McWrap didn't seem to have any indication of a cilantro lime anything (nor did it taste like cilantro at all) and the chicken was plain fried, breaded- not seasoned or coated. I immediately removed the huge, annoyingly thick slices of cucumber and tomato. The tortilla chips were nice and crispy, but not at all seasoned as described. There was a bare-minimum sprinkle of cheese, and to be honest, my very favorite thing about this wrap was that habanero ranch sauce.. man I want more of that sauce. But between the crispy chicken, the habanero sauce and the greens, not the worst wrap.

I believe, if my tastebuds aren't lying to me, the Habanero Ranch sauce used in the Southwest McWrap is the same sauce that was served previously with the chicken bites McD's has on the menu for a while, which I actually quite enjoyed.

-Danno

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Mrs. Renfro's Ghost Pepper Salsa & Nacho Cheese Sauce

You want spicy? As in REALLY  spicy?? Then here are some spicy snack accommodations just for you. I love spicy food-- throw the words like "hot peppers" and "spicy sauce" my way, and I'm all over it! Though often times when I see "HOT" or "SPICY" on labels, the spice level hardly manages to stand up to its advertising. But this Mrs. Renfro's Ghost Pepper salsa and cheese sauce are some of the hottest things I've ever eaten. I'm talking painfully good.

After a few chips dipped in either of these hellfire sauces, I'm ready to throw in the towel. Not only is it incredibly spicy, but they are both really nice tasting. Ghost pepper has always have a very unique and delicious taste to me- not quite as smoky as chipotle, but also pleasantly sweet and peppery (you know, despite the immense burn that comes with it).

I've also thought of doing other things with these! Maybe a delicious enchilada casserole? Some cheesy, fiery quesadillas? Whatever it is, these two badass ghost pepper foods are awesome to have around.

-Danno

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St. Paddy's Irish Corned Beef Sandwich

A delicious rendition of an Irish classic- this mouth-watering sandwich is perfect for any occasion (not just on Saint Patrick's day). Shredded corned beef, served on toasted sourdough with sliced fontina cheese, spicy mustard, and shredded cabbage in a light vinaigrette make this sandwich absolutely scrumptious. 

The original recipe source doesn't call for cheese, but the addition of the creamy fontina really completes this super sandwich.

Adjusted recipe makes 3-4 sandwiches

Ingredients

1/2 lb. fresh sliced corned beef (from local deli)

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 medium head cabbage, cored and sliced thin

Spicy brown mustard
6-8 slices sourdough bread, lightly toasted

Directions

Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.

Spread a layer of mustard on one side of each of the slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with sliced fontina cheese and remaining slices of bread.

Recipe Source: This recipe has been adjusted from the original. Check out the original recipe here! 

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Easy Toasted Italian Wraps

A simple wrap that makes for a quick, easy lunch or dinner! An old friend of mine devised this one and told me how to make 'em! These are some of my favorite wraps, cheesy, non-greasy and melty-warm. These are easy to make in just a snap! No specific measurements, just what you want to add, below I've made the adjustments for one, medium sized serving. Enjoy!

Ingredients (for one serving)

1 medium flour tortilla
2 tbsp. regular cream cheese
3 slices Genoa salami (fresh from deli)
2 slices roast beef (fresh from deli)
1 slice Provolone cheese
Olive Oil cooking spray, for skillet (optional)

Directions

Spread cream cheese on one side of flour tortilla, leaving about 1" from the edge. Arrange sliced roast beef over cream cheese, followed by Genoa salami and Provolone cheese (you can add and extra slice or tear the single slice in half to fit the tortilla depending on the size of the slice of cheese as it can vary depending on the brand). Close tortilla folding one size over the other, leaving the ends open.

Heat a non-stick skillet to medium-low heat, lightly coat with olive oil cooking spray, (optional: you don't need to use oil if you don't want to, the skillet will toast the outside of the tortilla without it. It wont be as crispy, but it will still be toasty).

Place tortilla, seam side down in heated skillet, checking frequently until golden brown. Flip and repeat on opposite side. Slice and serve!

-Danno

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