Ingredient: mayo

Copycat Chachi’s Cran & Brie Sandwich

Several years ago, Brion and I came across a deli we had never noticed before. It was called Chachi’s which proved to be a great find. After checking out the menu we decided on what they called a Cran & Brie Sandwich. OMG .. it was so good! Since then, we have had them numerous times so of course I had to see if I could come up with a copycat version.

Chachi’s Deli is a popular chain started in Calgary, Alberta and now has over 20 locations across BC, Alberta & Manitoba. The concept serves sandwiches with local ingredients, in a contemporary style butcher shop environment. They also serve mac ‘n’ cheese as well as other comfort food offerings. Known for sourcing high-quality ingredients from local partners, Chachi’s has built a reputation for delicious fast food and is raising the bar for ‘mall food’ although some find it a bit pricey.

In December 2006, the first Chachi’s opened in TD Square in downtown Calgary. Derek Brock and Jason Cunningham started the company because they felt there was a need in the marketplace for a premium sandwich offering, above what was being offered by the sub giants. The question that they were asking themselves was … what would happen if you made a sandwich with the best local ingredients possible? That’s how the first Chachi’s sandwich was made and that’s how the company started.

Derek Brock and Jason Cunningham first met over 20 years ago while working as managers at Starbucks Coffee. After forming a strong friendship, they partnered to open the first ever Jugo Juice in 1998. The Jugo Juice brand was a pioneer in the smoothie and juice industry and has since grown to a national chain with stores across the country.

Chachi’s Cran & Brie sandwich consists of roast turkey breast, brie, cranberry chutney, mayo, arugula, granny smith apple & rosemary. Here is my copycat version which I’m sure will never quite match the original but …..

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 Copycat Chachi's Cran & Brie Sandwich
Votes: 1
Rating: 5
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Cuisine American
Keyword copycat Chachi's cran & brie sandwich
Servings
Ingredients
Rosemary Ciabatta Rolls
Cranberry Chutney
Other Ingredients Needed
Cuisine American
Keyword copycat Chachi's cran & brie sandwich
Servings
Ingredients
Rosemary Ciabatta Rolls
Cranberry Chutney
Other Ingredients Needed
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Ciabatta Rolls
  1. In a small bowl, combine yeast & 1/4 tsp sugar. Add lukewarm water set aside until frothy.
  2. In the bowl of your food processor or mixer (with dough hook), add flour, salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
  3. When yeast is foamy, with mixer running, pour the liquid into dry ingredients. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball. Add a little more flour if necessary, but your dough should by very sticky.
  4. Turn dough out onto floured surface & knead until smooth & elastic, about 20 times. Shape into ball & place into oiled bowl. Cover loosely & place in a draft-free, warm area.
  5. When dough has doubled in size, turn onto lightly floured surface & knead just a few times to deflate. Do not over knead. Divide dough into 6 equal pieces & shape into 6-inch long rolls. Place rolls on parchment paper. Press down & outward to flatten them to about 1-inch thickness. Cover loosely with plastic wrap which has been sprayed with cooking oil spray & set in a warm place until doubled in size.
  6. Preheat oven to 375 F.
  7. When rolls have risen & oven is hot, Remove plastic wrap, poke top of rolls with fingers to create slight indentations. Drizzle olive oil lightly & evenly over rolls. Sprinkle with coarse salt & dried rosemary if you wish.
  8. Slide parchment onto baking sheet bake for 20-25 minutes, until light golden brown.
Cranberry Chutney
  1. Place all chutney ingredients into a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings or sweetness to your taste. Remove from heat & cool slightly.
  2. Place chutney in a food processor & pulse a few times to puree ever so slightly. I like it to still have a nice texture but your not seeing specific chunks of apple.
Assembly
  1. Slice the ciabatta rolls in half lengthwise. On the bottom half of each, spread cranberry chutney & top with deli roast turkey slices. Layer brie cheese over the turkey. Next lay slices of Granny Smith apple. On the top halves of the ciabatta rolls squeeze some mayo.
  2. Place all prepared bottom & top halves of the rolls in a toaster oven to toast slightly & melt the brie cheese. When slightly toasted & brie is nice & melted, remove from toaster oven & top with arugula & bits of fresh rosemary (if you wish).
Recipe Notes
  • Brion & I used a 'smoky bacon mayo' on our sandwiches & it was real good!

Green Onion Cake B(L)T

If you’re not familiar with them, green onion cakes are savory, pan fried flatbreads with a crispy exterior and a chewy interior filled with scallions, much like you’d spread cinnamon-sugar over dough for cinnamon buns, then rolling, twisting and squishing.

The scallion pancake has been around for so long, that like many other foods, its origins have passed into myth, folklore, and guesswork. It’s hard to tell where it was first created, but many of these tales point to Shanghai in northeastern China; at least, this is the most commonly accepted theory behind its creation. Shanghai has a large and diverse population, mainly of people who aren’t Chinese, such as the Indians. The scallion pancake greatly resembles an Indian flatbread known as paratha.

The Edmonton-style green onion cake, a variant of the Chinese scallion pancake, was popularized by chef Siu To, seen as the forefather in our city, of this specialty. When Siu To opened a restaurant in 1979, he had only one ambition. The former construction worker, who immigrated to Edmonton from northern China four years earlier, simply wanted to cook and serve the homestyle Mandarin cuisine he so greatly missed. But Siu To had no idea that they would become the local specialty of Edmonton, Alberta, Canada.

The cakes were initially not seen outside his restaurant because of the labor-intensive process behind them; they must be slowly pan fried to crisp the outside and maintain the chewy interior. Eventually, Siu To found himself being increasingly asked to prepare the cakes at festivals and the popularity skyrocketed. Two variations exist: one with a typical pancake shape, and the other with a hole in the middle.

Today, green onion cakes are synonymous with Edmonton. They’re requisite festival fare and are in dozens of local eateries. The cakes were showcased in a Royal Alberta Museum exhibit on prairie Chinese restaurants in 2013. Bloggers as far away as Halifax acknowledge the green onion cake’s status in Edmonton’s culinary culture. 

It’s peculiar as to how a simple pan-fried dish made from little more than dough and green onions ever received this much attention in the first place.

Today, Brion & I are kicking it up a notch and having our city of Edmonton’s iconic green onion cakes in a ‘BT’ open face sandwich form. Lettuce is not really our favorite veg, so we opted to leave it off.

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 Green Onion Cake BLT
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
Servings
Ingredients
Green Onion Cakes
Aioli
Toppings
Course Main Dish
Cuisine Chinese
Keyword green onion cake BLT
Servings
Ingredients
Green Onion Cakes
Aioli
Toppings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Aioli
  1. In a bowl, whisk mayo, chili paste, sesame oil, 5-spice, sriracha, soy sauce & white pepper. Continue whisking until all blended & uniform. Set aside.
Toppings
  1. In a skillet, fry bacon until desired crispness. Remove from skillet & blot on paper towel. Slice tomatoes & Havarti cheese. Wash & prepare lettuce (if using). Set toppings aside until ready to be used.
Green Onion Cakes
  1. In a bowl, whisk together flour, baking powder, baking soda & salt. Make a well in mixture & add water. Mix until it forms a smooth dough. Knead for 2-3 minutes until dough is very elastic. Coat the dough lightly with a bit of oil & return to bowl. Allow to sit while you prepare onions.
  2. Slice green onions, place in a small bowl & combine well with sesame oil.
  3. Roll out dough into a very thin large circle. Spread green onion/oil mixture over entire surface. At bottom edge start rolling (cinnamon roll style), stretching & rolling until you reach the other side. Cut the cylinder into 8 even pieces. Pinch the ends of each piece together. One at a time, stand each roll on end & flatten into 'cakes'.
  4. Heat a Tbsp of oil in a large heavy skillet over medium heat. (I found that my cakes seemed to be oily enough without adding any oil to the skillet.) When oil shimmers, place onion cakes in skillet. It should sizzle but not burn. Cook for 2 minutes on one side or until golden brown. Flip & cook another 2 minutes or until onion cake is cooked through.
Assembly
  1. Spread about a Tbsp of the aioli on each of the green onion cakes. Divide your toppings between 4 of the green onion cakes. Place remaining cakes on top. Cut each green onion BLT in half & serve or do as we did & have them 'open face'.
Recipe Notes
  • If the aioli sounds too spicy you can always change it out for Ranch dressing.

Bacon Gorgonzola Breakfast Sandwich

This breakfast sandwich is so much more sophisticated than your standard Egg McMuffin. Applewood bacon, eggs, gorgonzola cheese, tomato, guacamole & baby arugula make this a morning meal like no other. 

This type of bread is a popular choice for breakfast and can be served with sweet or savory toppings. Nowadays, English muffins are available in a variety of flavors. Some are made with whole grains or multigrain flour. Others contain raisins, cinnamon, seeds and nuts. Traditionally, this popular breakfast staple is made with bread flour, water or milk, sugar, yeast, butter and a pinch of salt. 

Bagels, savory muffins, pancake tacos and avocado toast are delicious ways to start the day, but you’re overlooking an often-forgotten breakfast staple. English muffins are the perfect foundation for a filling meal, whether it’s as a replacement for brioche in a French toast recipe or in a tasty sandwich.

Nothing hits the spot on the weekend like a brunch sandwich. Quick, easy and so good!

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 Bacon Gorgonzola Breakfast Sandwich
Votes: 1
Rating: 5
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Course Brunch
Cuisine American
Keyword bacon gorgonzola breakfast sandwich
Servings
Ingredients
Course Brunch
Cuisine American
Keyword bacon gorgonzola breakfast sandwich
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook bacon until crisp in a large skillet set over medium heat, turning frequently. Blot on paper towel & set aside.
  2. Mix together gorgonzola & mayo, mashing gorgonzola to create a thick, smooth spread. Spoon 1 Tbsp gorgonzola spread onto each toasted muffin bottom. Top with 2 slices cooked bacon & a slice of tomato. Place 1 Tbsp pesto or guacamole on each muffin & set aside.
  3. Poach eggs in a pot of boiling water with a bit of vinegar. When cooked & yolks are still runny, remove from water with a slotted spoon & top place an egg on top of each muffin. If using arugula, top each with about a 1/4 cup loosely packed. Serve immediately.