Open-face Sandwiches The spread and fillings of an open-face sandwich are added to the top of one or two pieces of bread. The bread slices are not closed together after the filling is put into place.
Closed Sandwiches These sandwiches have two slices of bread with the filling placed in between them.
Triple-Decker Sandwiches These sandwiches include three slices of bread that are stacked.
Finger Sandwiches These small, fancy closed sandwiches often have their crusts removed, and are usually cut into various shapes. Finger sandwiches are also sometimes used as appetizers
Wraps These easy-to-eat sandwiches are made with soft, flat breads that are folded, or wrapped, around the fillings. A wide variety of fillings can be used in these sandwiches.
Bagel Recipe
Ingredients:
2 teaspoons of active dry yeast
1 ½ tablespoons of granulated sugar
1 ¼ cups of warm water (you may need ± ¼ cup more, I know I did)
3 ½ cups (500g) of bread flour or high gluten flour(will need extra for kneading)
1 ½ teaspoons of salt
Optional Toppings:
Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)
Preparation:
1. In ½ cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.
4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Baguette Recipe
Ingredients
1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/4 cups warm water (100° to 110°)
- 3 cups bread flour, divided (about 14 1/4 ounces)
- 1 teaspoon salt
- Cooking spray
- 1 teaspoon cornmeal
Preparation
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
- Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size.
- Preheat oven to 450°.
- Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds hollow when tapped.
Banana Bread Recipe
Ingredients:
Serves: 10Yield:
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Directions:
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.
Biscuit Recipe
Ingredients
- 4 cups (1 L) all-purpose flour
- 2 tbsp (30 mL) baking powder
- 3/4 tsp (4 mL) salt
- 1 cup (250 mL) butter, cubed
- 2 cups (500 mL) milk
Preparation
In large bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until coarse crumbs. Pour 1-3/4 cups (425 mL) of the milk over top, stirring with fork to form ragged dough.
Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4-inch (2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing remaining scraps into final biscuit.
Brush tops with remaining milk. Bake in centre of 375°F (190°C) oven for about 30 minutes or until golden. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)
Roll Recipes
Ingredients
- 1/4 cup warm water (115 degrees)
- 2 packets (1/4 ounce each) active dry yeast
- 1 1/2 cups warm whole milk (115 degrees)
- 1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
- 1/4 cup sugar
- 2 1/4 teaspoons salt
- 3 large eggs
- 6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions
- Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
- Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
- Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Ciabatta Recipe
INGREDIENTS
- 1 teaspoon active dry yeast
- 5 tablespoons warm milk
- 1 cup plus 3 tablespoons water, at room temperature (if using a food processor, use cold water)
- 1 tablespoon olive oil
- 2 very full cups (17.5 ounces / 500 grams) biga, rested for 12 hours
- 3 3/4 cups (17.5 ounces / 500 grams) unbleached all-purpose flour, plus more for the work surface
- 1 tablespoon (0.5 ounces / 15 grams) salt
- Cornmeal
DIRECTIONS
- 1. If making the ciabatta in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga and mix with the paddle until blended. Mix the flour and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist.
If making the ciabatta in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, and the biga and mix, squeezing the biga between your fingers to break it up. Place the flour and salt in the food processor fitted with the dough blade and pulse several times to sift the ingredients. With the machine running, pour the biga mixture through the feed tube and process until the dough comes together. Process about 45 seconds longer to knead. Finish kneading on a well-floured surface until the dough is still sticky but beginning to show signs of being velvety, supple, moist, and springy. - 2. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/4 hours. The dough should be full of air bubbles, very supple, elastic, and sticky.
- 3. Cut the dough into 4 equal pieces on a well-floured surface. Roll each piece into a cylinder, then stretch each cylinder into a rectangle, pulling with your fingers to get each piece long and wide enough. It should be approximately 10 by 4 inches.
- 4. Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won’t rise too much. The dough will look heavily pockmarked, but it is very resilient, so don’t be concerned. Cover the loaves loosely with damp towels and let rise until puffy but not doubled, 1 1/2 to 2 hours. The loaves will look flat and definitely unpromising, but don’t give up; they will rise more in the oven.
- 5. Approximately 30 minutes before baking, preheat the oven to 425ºF (218ºC) and slide your baking stones on the center rack to heat.
- 6. Just before baking the ciabatta, sprinkle the stones with cornmeal. Carefully invert each loaf onto a stone. If the dough sticks a bit to the parchment, just gently work it free from the paper. If you need to, you can leave the paper and remove it 10 minutes later. Bake for a total of 20 to 25 minutes, spraying the oven three times with water in the first 10 minutes. Transfer the ciabatta loaves to wire racks to cool.
If making the ciabatta in a food processor: Stir the yeast into the milk in a large bowl; let stand until creamy, about 10 minutes. Add 1 cup plus 3 tablespoons of cold water, the oil, and the biga and mix, squeezing the biga between your fingers to break it up. Place the flour and salt in the food processor fitted with the dough blade and pulse several times to sift the ingredients. With the machine running, pour the biga mixture through the feed tube and process until the dough comes together. Process about 45 seconds longer to knead. Finish kneading on a well-floured surface until the dough is still sticky but beginning to show signs of being velvety, supple, moist, and springy.
Cornbread Recipe
Ingredients
- 1 stick 1/2-cup or 8 tablespoons) of butter
- 1 1/2 cups milk
- 1 1/2 cups coarse cornmeal
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Directions
- Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.
- Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
- Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
- Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.
Crepe Recipe
Ingredients
- 1-1/3 cups (325 mL) all-purpose flour
- 1/4 tsp (1 mL) salt
- 4 eggs
- 1-1/2 cups (375 mL) milk
- 1/4 cup (60 mL) salted butter, melted
Preparation
In bowl, whisk flour with salt. Whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain into bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.
Heat 8-inch (20 cm) crêpe pan or skillet over medium heat. For each crêpe, brush pan with some of the remaining butter. Pour scant 1/4 cup (50 mL) batter into centre of pan, swirling to coat; cook, turning once, until golden, 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)
Mayonnaise
TOTAL TIME
5 minutes
INGREDIENTS
- 1 large egg yolk, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1 teaspoon cold water
- 3/4 cup neutral oil such as safflower or canola
PREPARATION
1.
In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.
2.
YIELD
1 cup
VARIATIONS FOOD PROCESSOR MAYO: In the bowl of a food processor, whip together the yolk, lemon juice, mustard, salt and 1 teaspoon cold water. With the motor running, slowly drizzle in the oil until mayonnaise is thick and oil is incorporated. This works best if you double the recipe.
ELECTRIC MIXER MAYO: Double the ingredients for the mayonnaise and use an electric mixer instead of a whisk, dribbling the oil down the side of the bowl.
FLUFFY WHOLE-EGG MAYO: Use a whole egg instead of just the yolk, and eliminate the water. This works best in the food processor or mixer.
OLIVE OIL MAYO: Substitute extra virgin olive oil for all, or at least 1/2 cup, of the neutral oil.
GARLIC AIOLI: Finely chop 2 garlic cloves and mash with a pinch of salt until it forms a paste; mix with egg yolk before adding oil. Substitute extra virgin olive oil for at least half ofthe neutral oil.
ROUILLE: Combine a large pinch of crumbled saffron threads with 2 teaspoons boiling water. Let mixture cool completely. Whisk saffron water with 1 egg yolk, 2 teaspoons lemon juice, 2 finely chopped garlic cloves, 1/2 teaspoon tomato paste, 1/4 teaspoon salt and a pinch of cayenne. Whisking constantly, dribble in 1/2 cup extra virgin olive oil and 1/4 cup neutral oil until mayonnaise is thick and oil is incorporated.
LIME PICKLE MAYO: Whisk in 2 tablespoons finely chopped lime pickle at the end. (Lime pickle can be found in Middle Eastern and Asian markets.)
SRIRACHA MAYO: Whisk in 1 1/2 teaspoons sriracha, or more to taste, at the end.
ANCHOVY MAYO: Whisk in 4 minced anchovies at the end.
WALNUT MAYO: Substitute 1/3 cup walnut oil for an equal amount of the neutral oil.
OLIVE OR CAPER MAYO: Whisk in 2 tablespoons chopped olives or capers at the end.
SPICY CHIPOTLE MAYO: Whisk in 2 to 3 teaspoons chopped chipotle chile in adobo sauce at the end.
ROSEMARY BLACK PEPPER MAYO: Whisk in 2 teaspoons chopped rosemary leaves and 1/2 teaspoon freshly cracked black pepper at the end. If you like you can add 1/2 teaspoon grated lemon zest and a minced garlic clove, too.
SMOKY CHILE BACON MAYO: Fry 3 strips of bacon until crisp; chop and set aside. Pour the fat from the pan into a heatproof liquid measuring cup and add enough oil to make 3/4 cup total. Make mayonnaise, omitting mustard and using bacon fat-oil mixture. Stir in chopped bacon and 1/4 teaspoon hot smoked paprika at the end.
Types of Fillings
Hot Chip ButtyINGREDIENTS
Method
Mediterranean Chicken Sandwich
Dressing
3tablespoons reduced-fat mayonnaise or salad dressing1/2teaspoon dried oregano leaves1/4teaspoon dry ground mustard1/4teaspoon dried basil leaves1small clove garlic, mincedSandwiches
8slices multigrain bread1cup fresh spinach leaves1package (6 oz) sliced cooked chicken breast1/2medium cucumber, cut into 20 thin slices4thin slices red onion
Ingredients
Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.
Toasted Chicken And Mushroom Sandwich
INGREDIENTS
Stuffing:
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) coarsely chopped pecans, toasted
1 shallot, chopped
1/2 cup (125 ml) cooked and chopped spinach
Salt and freshly ground pepper
1 boneless, skinless turkey breast, about 1 lb 5 oz (600 g)
1 round (150 g) Madame Clément Camembert, sliced, rind removed
1/4 cup (60 ml) butter, melted
instructions
Preheat oven to 400 °F (200 °C).
Combine all stuffing ingredients, seasoning to taste.
Butterfly turkey breast (cut almost all the way through breast horizontally, then open). Pound turkey with a butcher's mallet or a heavy rolling pin to flatten.
Place Madame Clément Camembert slices on half of turkey breast and cover cheese with stuffing. Fold over other half to cover and attach with toothpicks.
Place in a buttered, ovenproof dish. Brush turkey with melted butter and roast in centre of oven for 35 to 40 minutes, brushing with butter two more times.
Smoked Salmon With Lemon Capers, Dill Mayonnaise And Horseradish
Ingredients
200 g sliced smoked salmon
Club Sandwich
Rosemary Lamb Sandwich
Steak Sandwich
Peanut Butter
Peanut Butter and Jelly
Egg and Bacon
Ham and Cheese
Roast Chicken
Roast Beef
Philadelphia Cream Cheese
Cold Cut
Grilled Chicken
Spicy Chicken
- 1 homemade white loaf
- Good-quality salted butter
- 1 quantity homemade chips
Method
- To assemble the butty, spread two slices of your white bread liberally with good salted butter. Layer your warm chips and top with another slice. Squash it down and devour.
Mediterranean Chicken Sandwich
Dressing
3tablespoons reduced-fat mayonnaise or salad dressing1/2teaspoon dried oregano leaves1/4teaspoon dry ground mustard1/4teaspoon dried basil leaves1small clove garlic, mincedSandwiches
8slices multigrain bread1cup fresh spinach leaves1package (6 oz) sliced cooked chicken breast1/2medium cucumber, cut into 20 thin slices4thin slices red onion
- 1In small bowl, mix dressing ingredients until well blended. Spread about 1 teaspoon dressing on each slice of bread.
- 2Top 4 slices of bread evenly with spinach, chicken, cucumber and onion. Cover each with second slice of bread, dressing side down. Wrap each sandwich securely with foil or plastic wrap; take with you for an on-the-go dinner.
Ingredients
- 8 large garlic cloves, peeled
- 1 teaspoon plus 3 tablespoons olive oil (preferably extra-virgin)
- 2 red bell peppers, halved, seeded
- 4 1/2-inch-thick eggplant slices
- 1 medium zucchini, cut lengthwise into 4 slices
- 4 large fresh shiitake mushrooms, stems removed
- 8 green onions, roots and 4 inches of green tops trimmed
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
- 3 tablespoons slice fresh basil
- 2 tablespoons balsamic vinegar
- 4 large whole-grain rolls, halved, toasted
- 1 tomato, thinly sliced
Preheat oven to 350°F. Place garlic in custard cup; drizzle with 1 teaspoon oil. Cover with foil; bake until garlic is tender, about 35 minutes. Cool and mash garlic.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil peppers, rounded side toward heat, until peppers are charred, about 10 minutes. Wrap in paper bag; let stand 10 minutes. Peel peppers. Transfer to platter.
Arrange eggplant, zucchini, mushrooms and green onions on baking sheet. Brush vegetables on each side with 1 tablespoon oil. Season with salt and pepper. Grill or broil vegetables until golden and tender, turning once, about 6 minutes per side. Cut green onions into 2-inch pieces. Transfer vegetables to same platter. Sprinkle with thyme and basil.
Whisk vinegar and remaining 1 tablespoon oil in bowl until blended. Season with salt and pepper. Drizzle dressing over vegetables.
Spread rolls with mashed garlic, dividing equally. Top each roll with tomato slices, then roasted pepper, eggplant, zucchini, green onions and mushroom.
Toasted Chicken And Mushroom Sandwich
INGREDIENTS
- 2 boneless, skinless chicken breasts (about 6 oz each)
- Paprika
- 2 tablespoons olive oil
- 1 pint fresh or reconstituted dried chanterelle mushrooms (or other firm mushroom)
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 1 tablespoon balsamic vinegar
- 1 whole-wheat baguette (about 24 inches)
- 3 oz goat cheese
- 2 heirloom tomatoes, sliced
- 1/2 small red onion, thinly sliced
- Heat oven to 350º. Season chicken with salt, pepper and paprika. Heat oil in a medium, ovenproof sauté pan over medium heat. Cook chicken until golden, about 3 minutes. Turn; add mushrooms to pan and cook, stirring, 2 to 3 minutes. Place pan in oven; cook until mushrooms have released their liquid, 10 to 12 minutes. Remove pan from oven and place chicken on a cutting board; slice it thinly. Add butter, mustard, juice and vinegar to pan; swirl together to create a sauce. Slice bread in half lengthwise; spread cheese on 1 half. Layer chicken slices over cheese; spoon mushrooms with sauce over chicken; top with tomato and onion slices. Cover with top half of baguette; cut bread into 6-inch portions.
Stuffing:
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) coarsely chopped pecans, toasted
1 shallot, chopped
1/2 cup (125 ml) cooked and chopped spinach
Salt and freshly ground pepper
1 boneless, skinless turkey breast, about 1 lb 5 oz (600 g)
1 round (150 g) Madame Clément Camembert, sliced, rind removed
1/4 cup (60 ml) butter, melted
instructions
Preheat oven to 400 °F (200 °C).
Combine all stuffing ingredients, seasoning to taste.
Butterfly turkey breast (cut almost all the way through breast horizontally, then open). Pound turkey with a butcher's mallet or a heavy rolling pin to flatten.
Place Madame Clément Camembert slices on half of turkey breast and cover cheese with stuffing. Fold over other half to cover and attach with toothpicks.
Place in a buttered, ovenproof dish. Brush turkey with melted butter and roast in centre of oven for 35 to 40 minutes, brushing with butter two more times.
Smoked Salmon With Lemon Capers, Dill Mayonnaise And Horseradish
Ingredients
200 g sliced smoked salmon
- 50 ml mayonnaise
- lemon
- bunch of dill
- 200 g new potatoes
- 1 tsp creamed horseradish
- 50 ml cream
- 2 tblsp baby capers
- extra virgin olive oil
- Firstly boil the new potatoes and cut into small pieces, mix with some finely grated lemon zest, one tablespoon of chopped dill and enough mayo to bind everything together.
- Spoon the potato mix into a metal pastry ring in the centre of each plate. Top with the smoked salmon.
- Lightly whip the cream to soft peaks and spoon some in some creamed horseradish to taste, it should be a little bit hot to taste but not to overpowering.
- Place a tablespoon of horseradish cream on top of each salmon.
- Finish by frying some capers in a hot frying pan with butter until they turn crispy, sprinkling some over and around the plate and adding a drizzle of extra virgin olive oil.
Club Sandwich
Rosemary Lamb Sandwich
Steak Sandwich
Peanut Butter
Peanut Butter and Jelly
Egg and Bacon
Ham and Cheese
Roast Chicken
Roast Beef
Philadelphia Cream Cheese
Cold Cut
Grilled Chicken
Spicy Chicken