Black & Decker Ultimate Sandwich Contest

When my husband and I were getting married and compiling our wedding registry, he really wanted a convection oven. Me? Not so much. I lived my whole life without one and did not understand the need for one when there was a perfectly functioning oven in our house. I’ve been curious about this appliance for six years now, ever since I excluded the convection oven from our list. So, when I heard that 20 bloggers across Canada were being invited to a contest by Black & Decker and given the chance to create their own sandwich using a convection oven, I immediately applied.

Plus, I LOVE sandwiches!

I began to research the features and benefits of convection ovens and found out that they circulate hot air to cook meals faster and more evenly. Our regular oven has hot spots so food comes out well done on one end and uncooked on the other. I love the removable crumb tray that makes for a quick clean up and being a multitasking (and sometimes distracted) mom, the 60-minute timer keeps my food from burning (while I am off, running after a naked toddler who needs to pee).

I was so excited when I heard I was selected for this contest and I sat down to think about what my Ultimate Sandwich would be. I immediately knew I wanted to feature my favorite sandwich type, the po’boy. A po’ boy is originally from Louisiana and is a traditional submarine sandwich made on French bread.

A few minutes after I decided on the sandwich type, I came up with the inspiration to add in a Mexican flavour. I added an avocado as a shout out to guacamole and chose Monterey Jack cheese because it closely resembles Queso Blanco, a Mexican cheese. Po’boys are typically ‘dressed’ with tomato, lettuce and mayonnaise, so I created a mayonnaise sauce that included ingredients you may find in a taco dip recipe.

Here is the recipe I created and entered in to the Black & Decker Ultimate Sandwich Contest. It is a huge hit in our house. I’d love to hear what you think of it.

Mexican Chicken Po’Boys

Recipe Type: Sandwich
Author: Sheri Landry
Serves: 4

  • 1/2 tbsp Chili Powder
  • 1/2 tbsp Paprika
  • Vegetable Oil
  • 1 Lime
  • 2 Chicken Breasts, thinly sliced
  • 3/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 tsp Taco Seasoning
  • 1 Loaf Artisan French Baguette
  • 1 Avocado
  • Monterey Jack Cheese
  • Lettuce
  • Tomatoes
  1. Preheat convection oven to bake at 375°F. Combine chili powder and paprika together in a small bowl. Lightly coat chicken slices with vegetable oil and squeeze some lime juice over chicken pieces. Sprinkle chili powder and paprika mix over chicken pieces, then bake in convection oven at 375°F for 30 minutes or until chicken is cooked on the inside.
  2. While chicken is cooking, make your po’boy dressing. Combine mayonnaise, sour cream, taco seasoning and add 1/4 teaspoon of lime juice. Mix well and put in fridge to set.
  3. Once chicken is done, take it out and turn off the convection oven to cool it down. Cut french bread to the desired length, then slice it open, leaving it hinged on one side.
  4. Make your po’boy by adding chicken, then sliced avocado and top it with Monterey Jack cheese.
  5. Set your tray in the convection oven depending on how high your sandwich is. Leave room for at least 1½ to 2½ inches from the top of your sandwich to the top element. Set the temperature control to the 450°F/broil setting and turn the cooking function (mode) dial to broil to preheat for 5 minutes.
  6. Broil po’boy in convection oven until the bread is toasted and the cheese is melted to how you like it. We broiled ours for approximately 3 to 4 minutes. Remove po’boy, dress it with lettuce, tomato and add your mayonnaise sauce you made (from step 2). Enjoy. Repeat. Enjoy again.

Chicken luncheon meat can be substituted for the chicken breast. If using luncheon meat, skip the vegetable oil and cooking portion of step 1.

French baguettes are typically crusty on the outside so I chose to broil the po’boy instead of toast it. Broiling the sandwich toasts the inside of the bread and melts the cheese without making the outside too tough. If your bread is soft on the outside, you may want to choose the toast option.

Additional Images

Now that we have the Black & Decker Countertop Convection Oven and I’ve had the chance to use it and experiment with its many possibilities, I can understand why my husband asked for it to be included in our registry.

The countertop convection oven I received for this contest is Black & Decker model #TRO4075BDC.

Disclosure: I created this post as part of the Black & Decker Ultimate Sandwich contest as part of a Mom Central Canada program. I received a Convection Countertop Oven Courtesy of Applica Canada Corporation, exclusive licensee of Black & Decker Home. The opinions on this blog are my own.

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5 comments… add one
  • Sheri Landry Sheri Aug 8, 2011, 3:15 pm

    Thanks Doris. The voting for this contest is going to be done by taste test by a panel of judges. I like this way of voting the best.

  • Eileen Aug 8, 2011, 1:19 pm

    YUM! I love all things chicken and this sounds sassy, with a little taco kick! Lettuce and tomato sure to tame it though. I dont eat a lot of bread so ours will be done open faced…

    great job!

    • Sheri Landry Sheri Aug 8, 2011, 3:18 pm

      Thanks Eileen. Bread is my downfall, I can’t get enough of sandwiches. Let me know what you think of it open faced.

  • Betty Aug 8, 2011, 8:54 am

    That sandwich sure looks inviting. I will have to try it myself. Expect you will be using the convection oven often. By the looks of the pictures & the recipe, I have to rate it a 5 star!

    • Sheri Landry Sheri Aug 8, 2011, 9:27 am

      Thanks, when you get the chance to try it out, come back and let me know what you think. We do use our new convection often and we love it.

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