BBQ Chicken Sourdough Panini And Fried Shrimp Sub Sandwiches {For H-E-B #PrimoPicks}

Howdy! Today I get to combine two of my favorite things. Delicious sandwiches and an opportunity to try out products from my favorite grocer, H-E-B. Remember, I’ve told you before how I was never a great cook all along and how relocating thousands of miles away from home with a small baby kind of forced me into home-making and cooking? Well, H-E-B and their variety of locally sourced products played a big part in the whole transformation process. So, good for you if you too are from the Lone Star state!

I was excited when H-E-B contacted me with an opportunity to try out this month’s #PrimoPicks products. Primo Picks are unique, tasty and cool products you may never have heard of or tried before. They sent me some very interesting stuff and asked me to come up with any recipe, as long as it was a sandwich. Any kind. Imagine the possibilities! By the way, it’s the Amazing Sandwich Extravaganza at all H-E-B locations from now till the end of April.

Here’s what I got in my goody bag.

Different flavors of H-E-B Pepper Toppers, Kentucky Bourbon Speciality BBQ Sauce, Whataburger Jalapeno Ranch, Adam’s Reserve Umami Bomb Seasoning and even a set of Cocinaware Pre-seasoned Cast Iron Square Grill Pan and Grill Press to get my creative juices flowing. And when I was done, I could indulge in their Gluten Free Brownie Mix and Central Market Organic Peach Bellini Italian Soda.

Sandwiches are easy, hearty and pleases everyone. But it’s so easy to get lost in the same old flavors and combos, so how do you spice things up? I put my thinking cap on, dragged the hubby along on a massive shopping trip and got down to the nitty-gritty of making an amazing sandwich. And that’s when I ran into trouble. There was no way I would be able to stop at one sandwich, so how about two?!!

So I made BBQ Chicken Sourdough Panini and Fried Shrimp Sub sandwiches. The use of sourdough bread for the panini was actually a lucky coincidence since their bakery had freshly baked sourdough loaves that day. The panini has lightly caramelized and stir-fried onions and red peppers, fresh salad greens, tomatoes and of course, gooey cheese. What’s a panini without melty cheese, right? As for the shrimp sub, I added oomph with some quick-pickled vegetables and fresh cilantro. I used the stuff in my Primo Picks goody bag as marinades and spreads on the sandwiches.

The pepper toppers work as great sandwich spreads, condiments, meat seasoning or whatever. The same goes for the Kentucky BBQ sauce and the jalapeno ranch sauce. We already were huge fans of the pepper toppers and the hubby and I usually have heated debates at the store over which flavor to pick. Mostly, the jalapeno wins, but this time I made it a point to try all of them. There are some fiery ones in that group, I tell ‘ya. As for the Umami Bomb seasoning, it works as a marinade on meat, added to stir fries or even as a final touch of seasoning on cooked meat and vegetables. It has a unique flavor and if you like the savory umami-ness of soy sauce, onions, mushrooms and the like, you’ll love this seasoning.

If you love sandwiches and are always on the lookout for different flavors and combinations, then you will want to read further. Just try not to drool all over your screen!

BBQ CHICKEN SOURDOUGH PANINI {WITH STIR FRIED ONIONS, PEPPERS, LETTUCE, TOMATO & CHEESE}

To make this sandwich, you start by marinating thin slices of boneless chicken breasts in a simple marinade of Umami Bomb seasoning, Worcestershire sauce and garlic. Even a simple 15-minute marinade will make the chicken nice and tender for grilling. Meanwhile, the onions and red peppers are lightly caramelized and finished with a generous dollop of the Aji Peruvian yellow pepper topper. The chicken is grilled on a hot cast iron skillet or grill pan and once done, brushed liberally with the Kentucky BBQ sauce.

To assemble a panini, lightly spread the jalapeno ranch on one side of a sourdough bread slice. Top with your favorite cheese, some salad greens (I used red leaf lettuce), BBQ chicken, a generous pile of onions and peppers, fresh tomatoes and more lettuce. Close with another slice of bread lightly buttered on the outside and grill on the cast iron grill pan, pressing down with an iron press or use a panini maker.

Recipe follows.

You will need: (Makes 2 large sandwiches or 4 regular-sized slices)

For the BBQ grilled chicken,

• Boneless, skinless chicken breasts – 4 thin slices (from 1 large or 2 small chicken breasts)
• Adam’s Reserve Umami Bomb Seasoning – 2 tsp
• Worcestershire sauce – 2 tbsp
• Garlic – 1 large clove, grated or minced
• HEB Kentucky Bourbon BBQ sauce – 1/4 cup

For the stir fried onions and peppers,

• Olive oil – 1 tbsp
• Red onion – 1 small, sliced into half-moons
• Red pepper – 1, de-seeded and sliced
• HEB Pepper Topper – 2 tsp
• HEB cayenne powder – a pinch
• Salt – to taste

For the sandwich,

• Sourdough bread slices – 4 (or pick any large loaf)
• Whataburger Jalapeno Ranch sauce
• Cheese slices – 4
• Salad greens – a few leaves of lettuce, spinach or arugula
• Tomato – 1, sliced
• BBQ chicken breasts – 4 thin slices

How to:

• BBQ chicken: In a bowl, mix together the umami seasoning, Worcestershire sauce and garlic and coat the chicken breasts in it. Cover with cling wrap and rest in the refrigerator for 15-30 minutes.
• Lightly brush a cast iron grill pan or skillet with oil and heat till it is smoking hot. Shake off excess marinade from chicken and place them on the pan. Reduce heat to medium and cook till chicken breasts are done, about 5-8 minutes per side. Since they are sliced very thin, they will be done in 10-15 minutes total time.
• Once done, remove chicken to  a plate and brush liberally with the BBQ sauce on both sides. Keep warm.
• Stir fried onions and peppers: Heat oil in a skillet and add the onions and peppers. Saute them for a few minutes till onions start to caramelize and the peppers are tender-crisp. Toss with the pepper topper and cayenne powder. Taste and add salt if required. Remove onto a plate/bowl and set aside.
• BBQ chicken panini sandwich: Lightly smear the insides of the sourdough bread slices with jalapeno ranch sauce. Assemble a sandwich as follows – bread slice, 2 cheese slices, salad greens, 2 pieces of BBQ chicken, onions and peppers, more salad greens, tomato slices, bread slice. Lightly brush melted butter on the outside of the bread and place on a hot grill pan. Press down with the grill press for about 1-2 minutes till cheese starts to melt. Turn sandwich over carefully and grill the other side. Alternately, use an electric panini maker to grill the sandwich.
• Repeat for the next sandwich. Cut each sandwich in two and serve immediately.

Notes:

• I used the Peruvian Aji pepper topper in the stir fry, but feel free to use your favorite flavor.
• If you are using a whole cut of chicken breast, sear it on the grill pan and then roast it in a hot oven for 20-30 minutes. Since I sliced the breast thinly, I was able to cook it on the stove-top itself. Whatever method you choose, make sure to cook poultry thoroughly.

FRIED SHRIMP SUB {WITH PICKLED VEGETABLES, CILANTRO & RANCH}

This is a glorious take on the Vietnamese banh mi, but more Americanized with the use of breaded and fried shrimp and dressed up with lots of ranch. To start, buy the largest shrimp you can find. Carefully butterfly the cleaned shrimp, dredge in flour, dip in an egg-wash and coat liberally with breadcrumbs. Use panko, seasoned or plain breadcrumbs. Whatever works for you. Then you fry the shrimp till golden, crunchy on the outside and juicy on the inside.

Assemble the sandwich on a bread roll like a baguette, slathered with any of the spicy pepper toppers, top with fresh and pickled vegetables, fried shrimp, cilantro leaves and drizzle jalapeno ranch on top. Mmm… delicious!

Recipe follows.

You will need: (Makes 2 subs)

For quick-pickled vegetables,

• White vinegar – 1/2 cup
• Water – 1/2 cup
• Sugar – 3 tbsp
• Salt – 1 tsp
• Carrots, red radishes and jalapeno peppers – 1 cup combined, julienned or thinly sliced

For fried shrimp,

• Jumbo shrimp – 4-6, peeled, de-veined and tails removed
• All-purpose flour – 1 cup
• Egg – 1, beaten
• Breadcrumbs – 1 cup
• Umami Bomb seasoning – 2 tsp
• Oil – for frying

For the sub,

• Baguette or any artisan bread roll – 2, sliced open in the middle
• Whataburger Jalapeno ranch sauce
• HEB Pepper Topper
• Cucumber – 1, thinly sliced
• Pickled vegetables – 1 cup
• Fried jumbo shrimp – 4-6
• Cilantro leaves – a few stalks, roughly torn

How to:

• Pickled vegetables: In a saucepan, heat the vinegar, water, sugar and salt together. Take the chopped vegetables in a jar or lidded container and pour the hot pickling liquid on top to cover the vegetables. Once cooled, this pickle can be stored in the fridge for a few days and used on sandwiches and in salads.
• Fried shrimp: Carefully slice each shrimp at the top from the tail to the head end to butterfly it. Don’t cut all the way, but make a deep enough cut to flatten it slightly.
• Set up your breading station taking the flour, beaten egg and breadcrumbs mixed with umami seasoning in three shallow bowls. Dredge each shrimp lightly in flour, dip in egg and coat liberally with breadcrumbs.
• Heat oil in a frying pan and drop breaded shrimp in the hot oil, frying for a couple of minutes till nice and golden. Remove shrimp to a paper towel lined plate and set aside.
• Fried shrimp sub sandwich: Spread jalapeno ranch sauce and/or pepper topper on the insides of a bread roll or baguette. Pile fresh cucumber slices, pickled vegetables and jalapeno, 2-3 fried shrimp and cilantro leaves on top. Drizzle more ranch sauce on top and serve immediately.

Notes:

• Feel free to replace the jumbo shrimp with breaded fish fillets of your choice. Cod, tilapia, flounder and halibut would work well here.
• Use your favorite pepper topper, but the habanero-mango and cherry-pepper flavors go exceptionally well with any kind of seafood sandwich.

So, there you have it, two amazingly flavorful sandwiches – a BBQ chicken panini and a seafood sub. Which one would you try first?

So, bake up some brownies in individual bowls, pour ice-cold peach Bellini sodas over ice and sprigs of rosemary and invite some friends over for a refreshing spring/summer sandwich feast. We absolutely loved them and I will be making them again!

To know more about H-E-B’s sandwich event and find even more drool-worthy sandwich ideas and recipes, please visit their sandwich page here. They have a sort of contest to see which blogger sends the most visitors to that page, so please click on the link and help this gal out. I will make you a couple of sandwiches! Thanks!!

Tell me, what is your favorite sandwich? What would you put on your dream sandwich? What are some of your favorite condiments and flavor boosters? Do share.

Disclaimer: This is a sponsored post and H-E-B provided me with the #PrimoPicks products and also compensation to buy the rest of the items needed in the recipe. All opinions stated above are mine.

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