Tropical Sandwich Recipes
TROPICAL BEEF WRAP
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. -Amy Tong, Anaheim, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.
Nutrition Facts : Calories 522 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 1211mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 4g fiber), Protein 26g protein.
TROPICAL CHICKEN SANDWICHES
This is a delicious and simple sandwich that my friend Mary just served for a birthday lunch. We had the sandwiches with my "Recipe #291191" for a complete meal!
Provided by CaliforniaJan
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- slice chicken breases in half lengthwise. Combine soy, pineapple juice, honey, oil, garlic powder and ginger. Add chicken to mix and marinate at least 30 minutes.
- Combine chutney, mayo, sliced green onions for dressing.
- Grill chicken, then pineapple.Serve chicken topped with a pineapple ring on the rolls, and pass the sauce along the side.
Nutrition Facts : Calories 295.1, Fat 14.2, SaturatedFat 3.4, Cholesterol 65.4, Sodium 813.2, Carbohydrate 20.4, Fiber 1.6, Sugar 15.8, Protein 22.2
GRILLED TROPICAL CHICKEN SANDWICHES
This grilled chicken sandwich is very refreshing on a summer evening by the pool. A step up from always fixing hamburgers. The pineapple adds an interesting sweetness to your sandwich. Serve the sandwich with a topping tray filled with cheese, tomato, lettuce, onions, mustard and mayo. Add some corn on the cob, baked beans...
Provided by Brenda Dixon
Categories Sandwiches
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Cut chicken breasts in slices that are uniform in thickness - about 1/2" thick and to bun size.
- 2. Pour teriyaki sauce and honey in gallon ziploc bag and mix well. Put chicken pieces in marinade in refrigerator. Flip the bag every 30 minutes and marinate for at least one hour.
- 3. Slice and core fresh pineapple in to 1/2" slices. You can use canned pineapple slices, but the fresh pineapple is tastier.
- 4. Grill the chicken on a medium heat until cooked through. Grill the pineapple slices for a couple of minutes on each side. They don't need much, just get them hot. Run your buns under the broiler to slightly toast them.
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