Slow cooker recipes are always nice to have in your back pocket. I love a good set it and forget it recipe. Josh and the boys absolutely love these Slow Cooker Italian Beef Sandwiches. They request them often and I don’t mind because they are eas…
Slow cooker recipes are always nice to have in your back pocket. I love a good set it and forget it recipe. Josh and the boys absolutely love these Slow Cooker Italian Beef Sandwiches. They request them often and I don’t mind because they are easy to make. There is only a little prep involved…
I had a craving for a grilled eggplant sandwich the other day but 1) I don’t have a grill and 2) that sounded like a lot of work, so I made this quick skillet version instead. The resulting Eggplant Mozzarella Sandwiches are a “meaty” combo of sautéed eggplant drenched with marinara sauce, piled high onto a garlic butter toasted bun, then topped off with melty mozzarella cheese. YES PLEASE.
This recipe makes about 3-4 sandwiches, depending on the size of your eggplant and the size of your rolls or buns. I used hoagie buns that were about 6 inches in length and an eggplant that was about 8-inches long and I was able to make three large sandwiches. If you were to use round rolls, you’d probably get four piled-high sandwiches.
How to Store Leftovers
These sandwiches definitely need to be consumed right when they’re assembled, so if you’re in a smaller household that won’t be eating all three or four sandwiches at once, make sure to store the components separately. Keep the sautéed eggplant with red sauce in its own container and reheat either in a skillet or in the microwave. Butter and toast your bread just before assembly, then add the eggplant and cheese, and briefly heat to melt the cheese.
I used fresh mozzarella because it melts so beautifully and I can get it for a decent price. If fresh mozzarella is not available or not available at a reasonable price, you can use shredded mozzarella instead. Full-fat mozzarella will always melt better than part-skim, but part-skim will work in a pinch.
Eggplant Mozzarella Sandwiches
Total Cost $6.41 recipe / $2.14 each
Prep Time 25minutes
Cook Time 15minutes
Total Time 40minutes
Servings 3to 4 sandwiches
Author Beth – Budget Bytes
1eggplant (8" length)$1.49
4Tbspolive oil, divided$0.32
Cube the eggplant into ½-inch cubes. Mince the garlic.
Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, then add the cubed eggplant and Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
Add the marinara sauce to the skillet with the eggplant, stir to combine, then heat through (3-5 minutes). Taste and season with salt (about ½ tsp).
Preheat the boiler on your oven and make sure the oven rack is positioned in the middle. Combine the second 2 Tbsp olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt the butter, then stir to combine.
Place the buns on a baking sheet, cut sides up. Brush the butter and olive oil mixture over the cut surfaces of the rolls. Bake under the broiler for about 5 minutes, or until they are just barely golden brown (watch them closely as broilers can vary).
After removing the rolls from the oven, switch the setting from broil to bake (350ºF). Pile the eggplant mixture onto the toasted rolls, then top with mozzarella. Return the sandwiches to the hot oven and bake for about 5 minutes more, or until the mozzarella is melted. Serve hot!
How to Make Eggplant Mozzarella Sandwiches – Step by Step Photos
Cube one eggplant into 1/2-inch cubes. Mince two cloves of garlic.
Add 2 Tbsp olive oil to a large skillet and heat over medium. Add the minced garlic and sauté for 1-2 minutes.
Add the cubed eggplant and 1 tsp Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
Once the eggplant is soft, add 1 cup marinara sauce.
Stir to combine the eggplant and sauce, then heat through. Taste and season with salt (about ½ tsp).
Preheat the broiler on your oven and make sure the oven’s rack is in the middle position. Place your buns or rolls on a baking sheet, cut side up. Combine the remaining 2 Tbsp olive oil, 1 Tbsp butter, and ¼ tsp garlic powder. Microwave for 15-30 seconds, or until melted, then stir to combine. Brush the butter and oil mixture over the cut surface of the rolls.
Toast the rolls under the broiler for about 5 minutes, or until they are barely golden brown. Watch them closely, as broilers can vary quite a bit. Once toasted, switch the oven’s setting from broil to bake (350ºF). Spoon the eggplant mixture onto the rolls.
Top the eggplant mixture with mozzarella (about 1 oz. per sandwich).
Return the sandwiches to the oven and bake for a few minutes more, or until the mozzarella is melted.
Serve the eggplant mozzarella sandwiches while they’re still hot! (I added a little chopped parsley for color, but it’s not needed for flavor)
Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out […]
Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out often for quick weeknight dinners!
This recipe utilizes my Quick BBQ Chicken recipe, which I created as a sort of “à la carte” meat option for households who are trying to feed both meat-eaters and vegetarians. In addition to adding this super simple BBQ chicken to other recipes, it can also be used to make sandwiches and wraps, like this one!
I really like the combination of BBQ and ranch dressing, so I made a quick “ranch slaw” for this sandwich using bagged coleslaw mix (shredded cabbage and carrots) and a thick ranch dressing as the dressing. If you’re not into ranch (many people aren’t), try my classic creamy coleslaw recipe instead. It also goes great with BBQ!
Other BBQ Chicken Sandwich Topping Ideas
I kept my BBQ Chicken Sandwiches simple, because that’s how I roll, but if you like to get fancy, here are some other things you can add on top of your sandwich:
You can use pretty much any type of BBQ sauce for this recipe, so I suggest going with whatever brand or flavor that you like the best. I’m not too picky about BBQ sauce, so I used what I had on hand, which was a Kroger brand hickory smoke flavored BBQ sauce. I also tend to like Sweet Baby Ray’s BBQ sauces, so that’s another affordable option. Or, you can even try making your own Homemade BBQ Sauce.
What to Serve with BBQ Chicken Sandwiches
I’m a big fan of sweet potatoes with BBQ, so I love Spicy Sweet Potato Fries as a side for these BBQ Chicken Sandwiches. Thick cut Steak Fries (and maybe some Comeback Sauce) would also be awesome on the side. If you’re looking for something a little more fresh and vibrant to lighten up the plate, try Cowboy Caviar!
Easy BBQ Chicken Sandwiches
These Easy BBQ Chicken Sandwiches are a fast, easy, and delicious way to satisfy your BBQ craving. No grill needed! Perfect for busy weeknights.
Combine the smoked paprika, garlic, powder, salt, and pepper in a small bowl. Cut any large chicken thighs in half to make them more sandwich-sized (you'll want four pieces total). Season both sides of the chicken thighs with the prepared spice mix.
Heat the cooking oil in a large skillet over medium heat. Once hot, swirl to coat the surface of the skillet. Add the seasoned chicken and cook for 5-7 minutes on each side, or until the chicken thighs are well browned and cooked through.
Remove the chicken from the heat and brush BBQ sauce over both sides of each piece.
Add the coleslaw mix, sliced green onions, and ranch dressing to a bowl. Stir until everything is combined and evenly coated in dressing.
To build the sandwiches, place one piece of BBQ chicken on each bun and top with a heaping scoop of the ranch slaw. Serve immediately.
* This is a bagged mix of pre-shredded cabbage and carrots. I used half of a 14oz. bag.
How to Make Easy BBQ Chicken Sandwiches – Step by Step Photos
In a small bowl, combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Cut any large chicken thighs in half to make them more sandwich-sized. You’ll need about 1 lb. boneless, skinless chicken thighs. Season both sides of the chicken thighs with the prepared spices.
Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, swirl the oil in the skillet to coat the surface, then add the seasoned thighs. Cook on each side for 5-7 minutes, or until they are well browned and cooked through.
Turn off the heat and brush BBQ sauce over both sides of the chicken pieces (about ¼ cup in total).
To make the ranch slaw, combine 7 oz. (half of a 14 oz. bag) of coleslaw mix (shredded cabbage and carrots), 2 sliced green onions, and ¼ cup ranch dressing.
Stir until everything is combined and coated in dressing.
To build the BBQ Chicken Sandwiches, place one piece of chicken on a bun and top with a heaping scoop of the ranch slaw.