Easy Recipe: A Couple More Chef Bobby Flay’s Recipes with Hellmann’s

Last week I was invited to a Hellmann’s event featuring Bobby Flay’s recipes with the help of Hellmann’s mayonnaise.  Previously I posted the Miami Cuban Sandwich, which is a scrumptious sandwich. So now I am sharing two more recipes that were demonstrated at the event; The New Orleans Chicken Muffuletta with Spicy Olive Relish Mayonnaise and the New York Turkey Reuben with Thousand Island Coleslaw. Both sandwiches are delicious.  I’m a bit of a picky eater and I have to say that the flavors in these sandwiches work really well together.  Let’s just say Bobby Flay knows his sandwiches!

Let’s start off with the Chicken Muffuletta.


A Bobby Flay Recipe
Serves: 8

Roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. sherry vinegar
3/4 cup prepared olive relish
1/4 cup coarsley chopped fresh flat leaf parsley
4 boneless, skinless chicken breasts
2 Tbsp. olive oil
16 1/4-inch slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans


1. Combine the red peppers, jalapeno, garlic, Hellmann’s® or Best Foods® Real Mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.

2. Heat the grill to high or the grill pan over high heat.  Brush the chicken breasts with oil on both sides and sprinkle with salt and pepper, if desired. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch slices on the bias.

3.  Spread some of Mayonnaise mixture on the bottom half of the bread, add half of the cheese, half of the chicken and repeat with the remaining ingredients (Mayonnaise mixture, cheese and chicken in that that order).

4.  Spread the cut-side of the top of the loaf with more Mayonnaise mixture and place, mayonnaise-side down on chicken. Wrap tightly in foil, place on baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

And now for the Turkey Reuben.

Turkey Reuben Sandwich, a Bobby Flay recipe


A Bobby Flay Recipe
Serves: 4
Prep Time: 15 Minute(s)
Cook Time: 10 Minute(s)


1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey


1. Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

2.  Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

Disclosure: This is not a sponsored post. Photos were provided by Hellmann’s.


  1. So you insist on torturing me with all this yumminess huh? 🙂 These sandwiches look and sound amazing!

  2. Delicious! So when are you coming over to make them ; )
    Divina recently posted..Sweet Tweets NYC Event

    • LOL. Whenever I’m invited! Dh wants me to make them too. I can’t wait to try to replicate the sandwiches. I’m telling u; they were so good!

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