BBQ Chicken Sandwich Meal

BBQ Chicken Sandwich

BBQ Salmon Sandwich Meal

BBQ Salmon Sandwich

Fish Fillet Sandwich Meal

Fish Fillet Sandwich

BBQ Beef Sandwich Meal

BBQ Beef Sandwich

Double Cheeseburger Meal

Double Cheeseburger

Double Hamburger Meal

Double Hamburger

Grilled or fried patty with cheese on a bun.

Cheeseburger Meal

Cheeseburger

Hamburger Meal

Hamburger

1/2 Meat & 1/2 Seafood Combo

1/2 & 1/2 Combo

Breaded shrimp, fish fillet and scallops.

Seafood Platter

Hawaiian BBQ beef, chicken and short ribs.

BBQ Mix Combo

Breaded shrimp, fish fillet and choice of Hawaiian BBQ beef, chicken or short ribs.

Seafood & BBQ Combo

If chicken breasts are uneven thickness, place each between two pieces of plastic wrap and gently pound to about 1/2-inch thickness so they cook evenly (about 1–2 minutes per breast). Pat dry with paper towel.

Prep and Pound

In a small bowl combine smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Rub olive oil over both sides of the chicken breasts, then evenly coat with the spice mixture.

Season

Heat a large skillet or grill pan over medium-high heat. When hot, add a light swipe of oil or place chicken directly on the grill surface. Cook chicken 4–5 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned.

Cook

Reduce heat to medium-low. Brush both sides of each cooked chicken breast with the barbecue sauce, cook 30–60 seconds per side more to warm the sauce and allow it to set. Remove from pan and let rest 3–5 minutes before slicing or serving whole.

Glaze with BBQ Sauce

Split buns and spread softened butter on cut sides. Toast cut-side down in the same skillet over medium heat 1–2 minutes until golden and lightly crisp.

Prepare Buns

In a small bowl combine 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/8 tsp salt and 1/8 tsp black pepper. Stir until smooth. This creates a tangy mayo to complement the BBQ chicken.

Prepare Quick Sauce

Spread about 1 tablespoon of the mayo mixture on each bottom bun. Place the warm BBQ chicken breast (whole or sliced) on the bun, top each with a slice of cheddar cheese, 2–3 pickle slices and about 1 tablespoon diced red onion. Cap with the bun top. If you prefer melted cheese, return assembled open sandwiches to the skillet for 30–60 seconds covered, until cheese softens.

Assemble Sandwiches

Serve immediately with any extra barbecue sauce on the side.

Serve

In a medium bowl combine shredded cabbage and shredded carrot. In a small bowl whisk together 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar and 1/8 teaspoon salt. Pour dressing over cabbage mixture and toss to coat. Chill 10–15 minutes if time allows, then serve alongside sandwiches.

boneless skinless chicken breasts

smoked paprika

garlic powder

onion powder

kosher salt

black pepper

olive oil

barbecue sauce

hamburger buns or sandwich rolls

sharp cheddar cheese slices

red onion

dill pickle slices

butter (softened)

mayonnaise

apple cider vinegar

salt

shredded green cabbage

shredded carrot

sugar

If chicken breasts are thick, butterfly or place between plastic wrap and pound to an even 1/2-inch thickness so they cook evenly. Pat dry with paper towels.

Prep and pound

Season both sides of the chicken evenly with salt, black pepper, smoked paprika, and garlic powder. Rub with the olive oil to help seasoning adhere.

Heat a large skillet over medium-high heat until hot. Add a teaspoon of oil if your skillet is dry. Add the chicken and cook undisturbed 4–5 minutes until a golden crust forms.

Flip the chicken and reduce heat to medium. Cook 4–5 more minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using thicker pieces, cover the skillet and cook an additional 1–3 minutes as needed.

Remove chicken to a plate and let rest 5 minutes before slicing or leaving whole for the sandwich.

While chicken cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), and water in a small saucepan.

Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Simmer 5–7 minutes until slightly thickened and glossy. Taste and adjust: add a pinch more sugar if too tart or a splash more vinegar if too sweet.

Remove from heat. Reserve about 1/4 cup of sauce for brushing the cooked chicken and extra for serving on the sandwich.

Split the buns and lightly butter the cut sides. Toast cut-side down in a dry skillet over medium heat or under a broiler until golden, about 1–2 minutes. Watch closely to avoid burning.

If chicken is whole, brush one side of each piece with the reserved BBQ sauce. If sliced, toss slices lightly with the sauce so they are well coated.

Place a sauced chicken breast (or pile sliced chicken) on the bottom bun. Top each with a slice of cheese so residual heat melts it slightly. Add red onion slices and dill pickle chips if using.

Spread mayonnaise on the top bun if desired, then close the sandwich. Serve immediately with remaining BBQ sauce on the side.

ketchup

brown sugar (packed)

Worcestershire sauce

Dijon mustard

hot sauce (optional)

water

burger buns or sandwich rolls

sliced cheddar or Monterey Jack

red onion, thinly sliced

dill pickle chips (optional)

butter (room temp for toasting)

mayonnaise (optional)

If using whole fillets, remove any remaining skin and bones. Finely chop the salmon into small pieces with a knife or pulse 3 short pulses in a food processor — avoid overprocessing; you want small flakes, not a paste.

Prepare salmon

In a mixing bowl, add the chopped salmon, breadcrumbs, mayonnaise, finely diced onion, chopped parsley, beaten egg, smoked paprika, garlic powder, kosher salt, and black pepper. Mix gently with a spatula or your hands until just combined. The mixture should hold together when pressed; if too wet, add 1 tablespoon more breadcrumbs.

Combine ingredients

Divide the mixture into 4 equal portions (for 4 sandwiches). Shape each portion into a patty about 3/4-inch thick and 3-4 inches in diameter. Place patties on a parchment-lined tray and refrigerate for 15 minutes to firm up (optional but helps them hold).

Form patties

Heat a large skillet over medium heat and add 2 tablespoons neutral oil. When hot, add patties (don’t overcrowd; cook in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C). Reduce heat if the outside browns too quickly. Transfer cooked patties to a plate and tent with foil.

Cook patties

While the patties cook (or immediately after), combine the BBQ sauce, honey, apple cider vinegar, and optional hot sauce in a small saucepan or skillet. Warm over low heat, stirring, until glossy and slightly thickened, about 3-4 minutes. Taste and adjust sweetness or acidity as desired.

Brush the warm glaze onto each cooked salmon patty: 1 to 2 tablespoons per patty, coating both sides lightly. If you prefer a slightly caramelized finish, return glazed patties to the skillet for 30-60 seconds per side over medium heat to set the glaze.

In a small bowl, whisk together Greek yogurt (or sour cream), 2 tablespoons mayonnaise, chopped fresh dill, lemon juice, honey (or sugar), salt, and black pepper until smooth. Taste and adjust seasoning. Chill until ready to assemble.

Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on cut sides of the buns and toast until golden, about 1-2 minutes per side.

Build sandwiches: Spread about 1 tablespoon of the creamy dill sauce on the bottom bun. Place a lettuce leaf, a slice of tomato, then a glazed salmon patty. Add thinly sliced red onion and pickles if using. Spoon another 1 tablespoon of dill sauce on the top bun and close the sandwich.

Serve: Transfer sandwiches to plates and serve immediately with the optional coleslaw on the side.

Make dressing: In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Stir until smooth.

Toss slaw: In a larger bowl combine shredded cabbage and grated carrot. Pour dressing over vegetables and toss to coat. Chill for 10-15 minutes to let flavors meld before serving alongside sandwiches.

salmon, skinless, boneless (fresh or thawed)

plain breadcrumbs

yellow onion, finely diced

fresh parsley, chopped

egg, beaten

black pepper, freshly ground

neutral oil (canola or vegetable)

store-bought or homemade BBQ sauce

honey

burger buns (or brioche buns)

butter, softened (for toasting buns)

leaf lettuce (butter or romaine), washed

tomato, ripe, sliced

red onion, thinly sliced (optional)

pickles, sliced (optional)

Greek yogurt or sour cream

fresh dill, finely chopped

lemon juice

honey or sugar

shredded cabbage (or coleslaw mix)

grated carrot

Pat the salmon fillets dry with paper towels. Brush both sides with 1 tablespoon olive oil. Combine kosher salt, black pepper and smoked paprika and sprinkle evenly over both sides of the fish, pressing gently so the seasoning adheres.

Prep and season

Heat a large nonstick skillet or grill pan over medium-high heat until hot. Add remaining 0 (use remaining) olive oil if pan is dry. Place salmon in the pan and cook undisturbed for 3-4 minutes until a golden crust forms. Flip and cook 2-4 more minutes until the salmon is opaque and flakes easily (internal temp ~125-135°F / 52-57°C for medium). Remove from heat and transfer to a plate.

Cook the salmon

In a small saucepan or skillet over low heat, combine 3 tablespoons BBQ sauce, 1 tablespoon honey, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar and 1/4 teaspoon hot sauce (if using). Warm gently, stirring, just until the honey dissolves and the sauce becomes glossy, about 1-2 minutes. Taste and adjust balance (add a pinch more vinegar if too sweet).

Make the glaze

Brush about half of the warm glaze over the cooked salmon fillets. Return the pan to low heat for 30–45 seconds to set the glaze (optional), then remove. Reserve remaining glaze for assembling the sandwiches.

Glaze the salmon

In a bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon lemon juice, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Make the slaw dressing

Add the 2 cups shredded cabbage and 1/2 cup grated carrot to the dressing. Toss until evenly coated. Taste and adjust seasoning if needed. Cover and refrigerate until ready to assemble (can be made 30 minutes ahead to mellow).

Toss the slaw

Split the 4 sandwich rolls or brioche buns. Spread softened butter on cut sides and toast in a skillet over medium heat, or under a broiler, until golden and crisp, about 1-2 minutes per side. Keep warm.

Toast the buns

Place a generous spoonful of prepared slaw on the bottom half of each toasted bun. Flake or place one glazed salmon fillet on top of the slaw (if the fillets are larger than buns, portion into 4 even pieces). Brush a little of the reserved BBQ glaze over the salmon. Sprinkle with chopped cilantro or parsley if using, and add a squeeze of lemon if desired. Top with bun tops and serve immediately.

Assemble the sandwiches

salmon fillets, skinless

freshly ground black pepper

your favorite BBQ sauce (slightly sweet, not too tangy)

soy sauce

green cabbage, finely shredded

carrot, grated

plain Greek yogurt

apple cider vinegar (for slaw)

soft sandwich rolls or brioche buns

lemon wedges (optional)

fresh cilantro or parsley (optional, chopped)

Pat the fish fillets dry with paper towels. If fillets are thicker than 1 inch, slice horizontally to make two thinner pieces for even cooking. Season both sides lightly with 1 tsp of the salt and a pinch of the black pepper reserved from the breading mix.

Prepare fish

In a shallow bowl or plate combine the flour and 1/2 tsp salt. In a second shallow bowl whisk together the buttermilk and the egg until blended. In a third shallow bowl combine cornmeal, remaining 1/2 tsp salt, 1 tsp black pepper, garlic powder, and smoked paprika.

Make dredging stations

Working one fillet at a time: lightly coat the fillet in the flour (shake off excess), dip into the buttermilk-egg mixture allowing excess to drip off, then press firmly into the cornmeal mixture to get an even coating. Place dredged fillets on a wire rack and let rest 5–10 minutes so the coating adheres.

Dredge fish

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C or until a pinch of cornmeal sizzles on contact). Add fillets in a single layer without crowding. Cook 3–4 minutes per side for 1/2–3/4-inch fillets, or 4–5 minutes per side for thicker fillets, until coating is golden-brown and fish flakes easily with a fork (internal temp 145°F/63°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish others.

Shallow fry fish

While fish rests, combine mayonnaise, chopped dill pickle, capers, lemon juice, Dijon, chopped parsley, 1 tsp salt and 1/2 tsp black pepper in a small bowl. Taste and adjust acidity or seasoning. Refrigerate until assembly.

If making fries, rinse cut potatoes under cold water until water runs clear to remove starch. Pat completely dry with towels. Toss with a light drizzle of oil and season with salt and pepper.

Prepare potatoes

For frying: heat oil in a deep pan to 350°F (175°C). Fry in batches 3–4 minutes until golden and crisp, drain on paper towels and toss with additional salt. For oven method: spread on a baking sheet in one layer, roast at 425°F (220°C) for 25–30 minutes turning once until golden and crisp.

Fry or bake

Butter the cut sides of the buns and toast in a skillet or under a broiler until golden and lightly crisp, about 1–2 minutes per side on medium heat.

Toast buns

Spread about 1 tablespoon of tartar sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then add one crispy fish fillet. Top the fillet with 2–3 tomato slices and 2 pickle slices. Spread a little more tartar on the top bun and close the sandwich.

Assemble sandwiches

Serve immediately with fries (if using) and lemon wedges on the side.

white fish fillets (cod, haddock, or pollock), skinless, about 4–5 oz each

all-purpose flour (for dredging)

fine cornmeal

buttermilk

large egg

vegetable oil (for shallow frying)

soft sandwich buns or brioche buns

butter (softened, for toasting buns)

lettuce leaves (Boston or romaine), washed and dried

pickles (dill or bread-and-butter), sliced

dill pickle, finely chopped

capers, rinsed and chopped

fresh lemon juice

fresh parsley, finely chopped

russet potatoes, cut into 1/4-inch fries

vegetable oil (for frying)

Pat the fish fillets dry with paper towels. If they are thick, cut each fillet into two sandwich-sized pieces (you should have about 4 pieces total). Season both sides lightly with 1/2 tsp salt and 1/2 tsp black pepper.

Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs and milk until smooth. In a third dish combine the breadcrumbs, paprika, garlic powder, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper.

Set up breading station

Working one piece at a time: dredge a fillet in flour, shaking off excess; dip into the egg mixture, letting excess drip; press firmly into the breadcrumbs to coat evenly. Place breaded fillets on a plate and repeat with remaining pieces.

Bread the fillets

Heat a large skillet over medium-high heat and add 3 tablespoons vegetable oil. When oil is hot and shimmering (but not smoking), add fillets in a single layer without crowding. Cook 3-4 minutes per side, or until golden brown and cooked through (internal temperature 145°F / 63°C) — thickness will affect time. If using cheese slices, place one cheese slice on each fillet during the last 30 seconds of cooking and cover briefly to melt. Transfer cooked fillets to a paper-towel-lined plate.

Pan-fry the fish

Make the sauce by combining mayonnaise, lemon juice, Dijon mustard, minced capers (if using), minced dill or parsley, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Taste and adjust seasoning or lemon to preference. Chill until ready to assemble.

Slice buns and lightly toast them in a dry skillet or under a broiler for 1-2 minutes until lightly golden. Thinly slice the tomato and rinse/shred the lettuce. Have pickle slices ready.

Prepare buns and vegetables

Spread about 2 tablespoons of the sauce on the bottom half of each bun. Place a piece of cooked fish on top, then add 1/2 cup shredded lettuce, 2-3 tomato slices, and 2 pickle slices. Spread a little sauce on the top bun and close the sandwich. Serve immediately while fish is hot.

Serve with extra sauce on the side, lemon wedges, and a side of fries or a simple green salad.

Bbq Chicken Sandwich Meal

Bbq Chicken Sandwich

Bbq Salmon Sandwich Meal

Bbq Salmon Sandwich