Sandwiches & Burgers – The Fancy Pants Kitchen

Hot Ham and Cheese Sliders

Francine — Sun, 13 Oct 2024 22:02:11 +0000

For an ideal game day munchie, try these Hot Ham and Cheese Sliders. They are so easy to make, are ready to serve in under and hour and are really addictive! Smoky ham and Swiss cheese are layered with mustard on Hawaiian sweet rolls and then topped with a poppyseed butter that is so delicious!

Whether it’s football, the World Series, or basketball, these little sliders are a winner!

Begin by combining all of the poppyseed ingredients together in a small bowl and set aside.

Slice the rolls in half horizontally. Spread the the cut sides with mustard. Place the bottom half of the rolls in a pan and top with ham and then cheese. Bake (without the top piece of bread) for 10 minutes or until the cheese begins to melt.

Remove from the oven and place the top piece of bread over the melted cheese. Spoon the butter over, covering the bread completely. Cover with foil and bake another 20 minutes.

Remove the foil and continue to bake another 10 minutes.

Cut the sandwiches while they are hot and serve!

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Lastly, if you make Hot Ham and Cheese Sliders, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Hot Ham and Cheese Sliders

Makes: 12 sliders

Prep Time: 10 minutes

Bake Time: 40 minutes

Total Time: 50 minutes

Ingredients

Sliders:

12 standard or 24 small soft white roll slab (See Chef’s Notes)
1/3 cup American mustard (ie bright yellow stuff)
12 ounces ham, shaved or thinly sliced
8 oz Swiss cheese or other melting cheese slices (10 – 12 slices)

Poppyseed Butter:

1/2 cup butter, melted
2 tbsp brown sugar
1 tbsp Dijon mustard
1 & 1/2 tsp Worcestershire sauce
1 tbsp poppy seeds
1 & 1/2 tsp onion powder

Instructions

Preheat oven to 350°F. Line the base of a 9×13″ pan with paper.

Mix all of the poppyseed butter ingredients together.

Cut the slab of rolls in half horizontally. Spread base and lid with the 1/3 cup mustard. Place bread in pan, top with ham then cheese. NO LID YET! Bake 10 minutes until the cheese is melted.

Remove bread from oven. Top with bread lid, pour/spoon over butter, leaving no patch naked. Cover with foil, bake 20 minutes.

Remove foil. Pierce the intersections where the corners of the rolls meet to encourage pooled butter to soak into the bread. Bake uncovered for 10 minutes or until top is crusty. Cut while hot then serve!

Chef’s Notes:

Soft rolls best so everything kind of melds together. Aim for a slab that will fit snugly in a 9 x 13″ pan. Hawaiian rolls are the perfect size, 12 large or 24 small.

American mustard is the classic here though you can use any mild mustard. Not hot English mustard (too spicy!) and not wholegrain (too bumpy).

Prebake the sliders topless! This is an important step to ensure cheese melts. If you try with bread lid on at the start, it takes almost an hour before cheese melts.

Leftovers will keep for 3 to 4 days (subject to remaining shelf life of ham used). Revive by reheating in the oven.

Italian Picnic Sandwiches

Francine — Mon, 07 Oct 2024 00:25:47 +0000

If you’re looking for a wonderful picnic item, look no further because Italian Picnic Sandwiches are a winner every time!

This time of year, picnics while hiking and looking at the leaves changing colors are definitely a thing! And what makes an ideal picnic meal is something that is sturdy enough to carry with you that won’t get soggy or weepy. These little sandwiches are great for just those reasons as well as they are delish! They are versatile (use different meats, lettuces, breads) and so easy to make, so let’s get to it!

We begin by roasting the red peppers. While it might be tempting to purchase roasted red peppers, the flavor of homemade is so much better. As well, the roasted ones sit in oil which will soak into the bread and create a messy sandwich! So take the few minutes and roast your own!

Cut the peppers so they lie flat. Place them on a sheet pan under the broil and broil until they are well charred. Remove from the oven and place the peppers in a ziplock bag in the fridge for 30-40 minutes. Remove the peppers from the bag and peel off the skin. Slice the peppers into strips and place in a bowl. Drizzle with olive oil, salt and pepper and set aside.

Cut the ciabatta bread in half and butter each piece. The butter will create a shield so that moisture doesn’t soak into the bread from the peppers and cheese.

Place a generous layer of cold meats over the butter on one half. Top with the red pepper slices.

Meanwhile, separate the mozzarella slices on a paper towel in a single layer. Top with paper towel and press to dry the cheese out a bit.

Top the peppers with the mozzarella slices and drizzle some balsamic vinegar, salt and pepper over top.

Top with arugula and the place the top piece of ciabatta over the arugula.

Wrap the sandwich tightly in plastic wrap and set in the fridge with a heavy weight on top. This will compact the sandwich and make it easy to transport.

When you’re ready to serve it, trim off the edges so that you have nice sides. Slice into smaller pieces to create individual sandwiches.

If you like, wrap each sandwich in parchment and string.

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Lastly, if you make Italian Picnic Sandwiches, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Italian Picnic Sandwiches

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes plus 6 hours fridge time

Ingredients

1 ciabatta bread, approximately 12″ long
3 tbsp unsalted butter
3 medium red peppers
3 cups arugula, rinsed and patted dry
2 cups fresh mozzarella, sliced
10 ounces assorted Italian deli meats, (I used Soppressata Salami, Capocollo and Napoli Salami)
balsamic vinegar
olive 0il
kosher salt and freshly ground pepper, to taste

Instructions

To roast the red peppers, set your oven to the broil setting. Slice the sides off the red peppers and place skin side up on a foil-lined baking sheet that’s been sprayed with oil (I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (black on top, about 10 minutes (watch closely after 5 minutes…you’ll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.

To prepare the sandwiches, cut your ciabatta in half so that you have a top and bottom and butter each piece. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your mozzarella slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the mozzarella slices. Drizzle some balsamic vinegar over the mozzarella slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.

Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don’t have a heavy skillet, top with another baking sheet and place some large cans on top for the weight). Refrigerate at least 6 hours or ideally, overnight.

When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colors of these sandwiches.

Chef’s Notes:

Pressed sandwiches are endlessly customizable. You can swap out spinach for the arugula, or sun-dried tomato for the roasted red pepper. And so on. The possibilities are endless.

You can use any size ciabatta, from small buns to larger loaves. I like to start with a ciabatta baguette that I cut in half to make two 12-inch-ish loaves.

I like to trim the edges off the sandwiches to make them neat squares and to enjoy seeing all the layers. But don’t throw away the trimmings! Chop them up and combine with some leafy greens and a drizzle of balsamic or Italian dressing for an absolutely fabulous salad.

When it comes to adding a weight to press the sandwiches in the fridge, I use my cast-iron grill pan and the cast-iron press that came with it, topped with some cans to even out the weight. Refrigerate with the weight at least 6 hours or ideally, overnight.

To keep the sandwich freshest, keep in the fridge, tightly wrapped in the plastic wrap and un-trimmed. When ready to serve or transport, simply trim the side and end crusts and if you like, wrap in a strip of parchment paper secured with some twine. You can then re-wrap in plastic wrap, if needed to keep them from drying out while they wait to be eaten.

While it’s tempting to reach for a jar of roasted red peppers, I find that those packed in oil bring a little too much moisture to the pressed sandwich, making for the possibility of soggy bread. It only takes a few minutes to make your own, so I highly recommend that.

Recipe from Seasons & Suppers

Salmon Burgers

Francine — Sat, 03 Aug 2024 16:30:25 +0000

Salmon Burgers are a wonderful choice when you want to lighten things up a bit! Delicious and flavorful, these easy burgers are spiced with Old Bay seasoning and topped with melty Havarti dill cheese and caramelized onions. Sandwiched in a brioche bun, it doesn’t get much better!

With a food processor, these burgers become a snap to make. Dice up salmon and place it into the processor. Pulse it until the salmon is broken down into 1/8-inch pieces. This will take about 15 pulses. Transfer 3/4 of it to a large bowl and pulse the remaining 1/4 salmon into a paste.

Combine the paste, seasonings, lemon juice and chives to the salmon chunks and mix until it’s combined.

Form the salmon into 4 patties and then refrigerate.

While the patties are chilling, make the Old Bay Mayonnaise. Stir together all of the ingredients and set aside (or refrigerate, if it’s going to be a while before you use it).

Heat the oil in a large skillet and add the salmon patties. Cook them until they are golden brown on the bottom. This will take about 3 minutes. Flip them, add a slice of cheese and then cook until they are golden brown on the bottom, about 2-3 minutes more.

You can also make them on the grill, following the same timing as a skillet.

Spread some of the Old Bay Mayonnaise on the cut sides of the buns. Add the burgers, top with caramelized onions, avocado and the top bun. Enjoy!

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Lastly, if you make Salmon Burgers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Salmon Burgers

Makes: 4 servings

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients

1 & 1/4 pounds salmon, skin removed and cut into 1-inch pieces
1 tsp onion powder
1 tsp garlic powder
2 tsp Old Bay seasoning
1 tbsp mustard powder
1 tbsp lemon juice
2 to 3 tbsp minced chives or green onions
2 tbsp vegetable oil
4 slices Havarti dill cheese

Old Bay Mayonnaise:

1/2 cup mayonnaise
1 tbsp minced chives
2 tsp Old Bay seasoning
2 tsp lemon juice

For Serving:

4 brioche buns, toasted
1 cup caramelized onions (see Chef’s Note)
1 avocado, sliced

Instructions

To make the salmon burgers, add the salmon to the base of a food processor and pulse 15 times until broken down into 1/8-inch pieces. Transfer 3/4 of the shredded salmon to a large bowl and pulse the remaining salmon until a paste forms, about 15 more times. Add the salmon paste, onion powder, garlic powder, Old Bay seasoning, mustard powder, lemon juice, and chives to the salmon chunks and mix until combined.

Line a plate with parchment paper. Divide the salmon mixture into 4 equal patties. Cook immediately or cover and place in the refrigerator for up to 24 hours.

Heat the oil in a large skillet over medium heat. Add the salmon patties and cook until golden brown on the bottom, about 3 minutes. Flip and add a piece of cheese on top of each patty, then cook until golden brown, 3 minutes more. Be careful not to overcook the salmon.

Meanwhile make the Old Bay Mayonnaise. In a small bowl, stir together the mayonnaise, chives, Old Bay seasoning, and lemon juice.

Spread the Old Bay Mayonnaise on the cut sides of the buns. Add the salmon burgers, cheese-sides up, to the bottom buns. Top with caramelized onions, avocado, and top buns.

To make these burgers on the grill: Preheat your grill to medium heat. Add patties to the grill and cook, until golden brown on the bottom, 2-3 minutes. Flip and add a piece of cheese on top of each patty, then cook until golden brown, 2-3 minutes more. Be careful not to overcook the salmon.

Note: If you freeze your patties, cook them for about 5 minutes per side.

Chef’s Note:

For caramelized onions, heat 2 tbsp unsalted butter and 2 tbsp extra-virgin olive oil in a non-stick skillet. Once melted and 1 & 1/2 pounds thinly sliced yellow onions and cook, stirring often, until softened and translucent. Reduce heat to medium-low and continue cooking onions in a single layer until golden and caramelized, about 45-60 minutes. If they brown too quickly and 1 tbsp of water at a time until they stop browning and return to caramelizing. Taste and add salt as needed. Stir in brown sugar, if desired.

Recipe by The Modern Proper

Sausage and Peppers

Francine — Mon, 10 Jun 2024 14:43:11 +0000

Sausage and Peppers is the ideal choice to make when your Italian friends are coming over! What?? Why would anyone subject themselves to the scrutiny of comparing it to Nona’s sausage and peppers? You obviously haven’t met me…I love the challenge of making new things for guests and letting my guests be guinea pigs!

So, not only was this a new recipe, I was also cooking for friends, including Chris & Scott. Chris is a wonderful Italian home chef. She makes amazing meals. So, when the gang came over to play canasta, I thought, let’s just give this a go! Sausage and Peppers it must be! Yes, I’m cuckoo for Cocoa Puffs!

This recipe is really simple but the flavors are complex and delicious. The Italians in the group loved it and the Chicago boys felt right at home with this deeply satisfying and nostalgic dinner.

Begin by cooking the sausages until they are nicely browned all over and set aside on a separate platter. For the sausage, to keep it fairly healthy, I use turkey sausage (no one noticed, btw) but you do you…pork, chicken…it’s your call.

To the same pan, add the sliced peppers and onion and cook for about 5 minutes until they are softened. Add the oregano, basil and garlic and cook a few more minutes

Add the tomato paste, stir to combine, and then add the Marsala wine, diced tomatoes and chili flakes. Stir it to combine and then bring it to a simmer.

Cut the sausages into 4 pieces and add the sausage back to the pan. Stir it and then cook until the sauce has thickened. This will take about 20 minutes.

You can either serve it in bowls with some pasta or split some rolls in half lengthwise, hollow out the bread from the bottom of the roll and fill the bottom half with the sausage mixture.

Mangia!

Share Your Thoughts...

Lastly, if you make Sausage and Peppers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sausage and Peppers

Makes: 4-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tbsp tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
4 to 6 fresh Italian sandwich rolls, optional

Instructions

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls or as a sandwich. If serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Recipe by Giada de Laurentiis

Chickpea “Tuna” Salad

Francine — Wed, 29 May 2024 20:16:12 +0000

Chickpea “Tuna” Salad is the ideal alternative when you are craving a tuna salad sandwich but don’t want tuna (think vegan, vegetarian, or just a fish-hater). It’s got all of the yumminess of tuna salad but made with mashed chickpeas. You’ve got mayo, Dijon mustard, onions, tomatoes, pickles, and dill. Pop it on some nice toasted bread and you will swear you are eating tuna!

This is one of the easiest recipes to make! Simply mash the chickpeas in a bowl and add the rest of the ingredients.

Seriously…that’s it!

Distribute it between slices of toasted bread or top it on a bed of salad greens. You’ll be very happy you did!

Share Your Thoughts...

Lastly, if you make Chickpea “Tuna” Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Chickpea “Tuna” Salad

Makes: 2 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed
1 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 shallot, finely diced
3 green onions, finely sliced
2 cloves garlic, finely minced
1/4 cup tomatoes, finely chopped
1/4 cup cornichons or pickles, finely chopped
1/4 cup fresh dill, finely chopped, plus more for serving
Kosher salt, to taste
freshly cracked black pepper, to taste
2 pieces toast (or gluten-free alternative)

Instructions

In a large bowl, add chickpeas and mash them down using a fork or potato masher. Then add in mayonnaise, mustard, shallot, green onion, garlic, tomatoes, pickles, fresh dill, salt and pepper. Mix until combined.

Divide the mixture among two pieces of toast. Enjoy!

Smash Burgers

Francine — Sun, 28 Apr 2024 15:03:15 +0000

Smash Burgers are my new favorite way to eat burgers! They are patties of ground beef that are sizzled to a crunchy goodness and then layered with all the deliciousness of Cheddar cheese, lettuce, tomatoes or whatever your heart desires.

There’s something about the crunchy edges that gets me every time!

My guy, Terry, is a traditionalist. He doesn’t love burgers that are spiced in any way except for salt and pepper. I, on the other hand, enjoy a little more flavor so I add garlic and onion powders, ground pepper, ground mustard and Worcestershire sauce to the meat. I also like to use 80% ground chuck so that I have some fat in the meat for flavoring.

With your hands, form the beef into 4 large meatballs and then pat them into a 1-inch thick disk. Refrigerate the patties for at least 15 minutes (but overnight is great, too).

Remove the patties from the fridge and season them all over with salt. Coat a hot skillet with soil and place each burger into the pan one at a time. Smash it with a metal spatula until it’s 1/4-inch thick, then add the next burger and repeat.

Cook for about 2 minutes until nicely browned and crusty. Flip and top with cheese. Cook for about 2 more minutes.

Place the burgers on the buns and add any topping that you desire. I’m into caramelized onions, sautéed mushrooms and bacon, but that’s just me! Warning: it’s hard to get your mouth around that one!

Share Your Thoughts...

Lastly, if you make Smash Burgers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Smash Burgers

Makes: 4 burgers

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes plus chill time 15 minutes

Ingredients

1 & 1/4 pounds ground chuck (80% lean ground beef)
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
1 tsp Worcestershire sauce
1/2 tbsp vegetable oil, for cooking
Heaping 3/4 tsp kosher salt
4 slices Cheddar cheese
4 hamburger buns (lightly toasted, if desired)

Instructions

In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4 & 1/2 ounces each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).

Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about 1/4-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.

Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Recipe by Once Upon a Chef

Blueberry White Cheddar Grilled Cheese

Francine — Wed, 16 Aug 2023 16:22:15 +0000

Grilled cheese is a favorite of most adults and children so let’s elevate it and make this Blueberry White Cheddar Grilled Cheese.

With ripe seasonal blueberries and a combination of white cheddar and mozzarella cheeses, you get a delicious, melty grilled cheese variation!

The blueberry jam is very simple to make…combine blueberries, sugar, lemon juice and lemon thyme in a small saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Then, lower the heat to low and simmer another 10 minutes. Let the jam cool for another 10 minutes.

By the way, if you can’t find lemon thyme, regular thyme is a good substitution!

Spread the blueberry jam on 4 slices of bread. Sprinkle the white cheddar and mozzarella cheeses evenly on top of the jam. Add the remaining four slices of bread to the top.

In a large skillet, melt butter and add two of the sandwiches. Cover the skillet and cook for 2 to 3 minutes or until the underside of the sandwiches are golden. Flip them over and continue to cook for another few minutes until the bread is golden and the cheese is melted.

Transfer the sandwiches to a cutting board and repeat the process for the remaining two sandwiches.

Cut the sandwiches in half, top with flaky sea salt and lemon thyme leaves and serve!

Share Your Thoughts...

Lastly, if you make Blueberry White Cheddar Grilled Cheese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Blueberry White Cheddar Grilled Cheese

Makes: 4 sandwiches

Prep Time: 20 minutes

Cook Time: 26 minutes

Total Time: 46 minutes

Ingredients

1 pint fresh blueberries
1/4 cup granulated sugar
1 lemon, juiced
1 small bunch lemon thyme sprigs, tied in kitchen twine (or regular thyme)
8 slices sourdough bread, 1/4-inch thick
4 oounces white cheddar cheese, shredded
4 ounces block mozzarella cheese, shredded
4 tbsp butter
flaky sea salt

Instructions

Combine the blueberries, sugar, lemon juice, and lemon thyme in a 2-quart saucepan over medium-high heat. Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for about 10 minutes. Reduce the heat to low and simmer for another 10 minutes, or until thickened, stirring often. Remove the lemon thyme. Let cool for 10 minutes.

Lay 4 slices of bread out. Spread the jam onto the bread. Distribute the white cheddar and mozzarella cheeses over top. Close the sandwiches with the remaining 4 slices of bread.

Heat a 12-inch cast iron skillet over medium heat. Add 2 tablespoons of butter. Let it melt. Place two of the sandwiches into the skillet. Cover the skillet with a lid. Cook for 2-3 minutes until golden. Flip the sandwiches and continue to cook for 2-3 more minutes until the bread is golden and the cheese has melted (lower the heat as needed during the cooking process so the bread doesn’t burn).

Transfer the sandwiches to a cutting board. Add the remaining 2 tablespoons of butter and repeat with the remaining sandwiches.

Cut the sandwiches in half. Top with flaky sea salt and extra lemon thyme leaves.

Recipe by The Original Dish

Spinach Hummus Wraps

Francine — Fri, 07 Jul 2023 16:47:33 +0000

Spinach Hummus Wraps are the answer for lunchbox blues, hunger pangs on the airplane, picnic fare or simply for a light meal. They are healthy, easy, colorful and, of course, delicious!

These wraps are reminiscent of a wrap I picked up at Trader Joe’s. It was so good and satisfying! I knew that you all would love this!

The base of this lovely wrap is a tortilla, but feel free to substitute pita or flatbread.

Then slather on some spinach hummus. The spinach hummus recipe is right here and follows along the traditional method of making hummus: chickpeas, garlic, tahini, lemon juice…you get the idea! The hummus is delicious on it’s own but as a spread on a tortilla wrap, it’s divine! Very flavorful!

Layer some fresh spinach, cukes, sliced sweet bell peppers and you’ve got yourself a party in your mouth!

You can also add some protein for more substance. Grilled chicken or tofu works great in these wraps.

Wrap these up in parchment, slice in half or keep whole and they will travel with you anywhere! Picnic, barbecue, kiddo’s lunchbox, golf course…you name it, lunch is served!

Share Your Thoughts...

Lastly, if you make Spinach Hummus Wraps, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Spinach Hummus Wraps

Makes: 4 servings

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients

4 large tortillas
1 cup Spinach Hummus
Several handfuls of spinach leaves, about 8 per wrap
1 cucumber, cut into long thin slices, 2 per wrap
2-3 mixed (mild) peppers, sliced, about 6 slices per wrap
Fresh parsley sprigs, optional
Tofu or other choice of protein, optional
Sprinkle of hemp seeds, optional

Instructions

Spread about 1/4 cup of hummus on each wrap, leaving a 1/2-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.

Recipe from Love & Lemons

Caprese Burgers

Francine — Mon, 12 Jun 2023 00:10:48 +0000

Caprese Burgers are a delicious and vibrant twist on classic burgers. This recipe is perfect for a summer barbecue or a quick dinner during the week. The combination of juicy beef, flavorful pesto, fresh tomato, and tangy mozzarella is sure to satisfy all your taste buds.

Burgers are the quintessential summer barbecue fare. When you mix the ground beef (I’m using ground chuck and ground sirloin for extra pizzazz) with homemade pesto sauce, you elevate the humble burger.

Top the burger with fresh mozzarella slices, pesto and ripe tomatoes and sandwich it within a toasted brioche bun. This all adds up to amazing!

The recipe for pesto is very easy, especially if you use a food processor. Combine the basil, almonds and garlic and pulse until it’s finely chopped. Add the olive oil, process, and add the Pecorino Romano cheese. Pulse it all together, season with salt & pepper, and you are done.

Add 1/4 cup of pesto to a large bowl along with the ground beef and a bit of salt. Gently knead to blend and form into 6 patties. You can see the pesto blended throughout each patty!

Grill the burgers over fairly high heat for 3 minutes, then flip the burgers, top them with mozzarella slices and close the grill top. Cook for another 3 minutes or medium-rare or a little longer if you like them less rare.

Grill the buns until they are toasted and slather some pesto on the bottom bun. Top with the burgers, tomatoes and remaining pesto. Add the top bun and get ready to eat!

For a quicker pesto sauce, feel free to use store-bought.

Share Your Thoughts...

Lastly, if you make Caprese Burgers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Caprese Burgers

Makes: 6 burgers

Prep Time: 20 minutes

Grill Time: 10 minutes

Total Time: 30 minutes

Ingredients

2 cups basil leaves
1/4 cup salted roasted almonds
1 garlic clove
1/2 cup extra-virgin olive oil, plus more for brushing
1/4 cup grated Pecorino-Romano cheese
Salt
Freshly ground pepper
1 pound ground beef chuck
1 pound ground beef sirloin
8 ounces fresh mozzarella, cut into 6 slices
6 brioche hamburger buns, split
2 tomatoes, sliced

Instructions

In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.

Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4-inch thick. Brush the burger patties lightly with olive oil.

Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.

Make Ahead:

The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.

Recipe by Food & Wine

Coffee-Rubbed Salmon Sandwiches

Francine — Sat, 20 May 2023 18:17:04 +0000

For a healthy and delicious lunch option, look no further than Coffee-Rubbed Salmon Sandwiches! Loaded with omega-3 fatty acids, this sandwich is sure to be a hit with your tastebuds and your body.

This quick searing method just enhances the fabulous taste you get when you rub salmon fillets with brown sugar, coffee granules and ancho chile powder.

Slather some whole wheat buns with a horseradish sour cream sauce, add some salad greens and thin sliced red onions and enjoy this wonderful sandwich!

I like to begin by making the rub. Combine instant espresso coffee powder, ancho chile powder, brown sugar, dry mustard, ground cumin and cayenne pepper together. Sprinkle it evenly over the salmon fillets and rub it into the fish.

Heat the oil in a large nonstick skillet and cook the salmon for 3-4 minutes per side or until the fish is nicely seared on both sides and starting to flake.

While the fish is cooking, mix together the sauce ingredients. Stir sour cream, parsley, apple cider vinegar and prepared horseradish together and set aside.

To serve these yummy sandwiches, top the bottom half of the toasted whole wheat buns with salad greens, salmon and onion rings. Spoon the sauce over and then top with the other half of the bun.

Enjoy this healthy, delicious sandwich!

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Coffee-Rubbed Salmon Sandwiches

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Ingredients

1 pound fresh skinless salmon fillets

Sauce:

1/4 cup light sour cream
1 tbsp snipped fresh parsley
2 tsp apple cider vinegar
1 tsp prepared horseradish

Coffee Rub:

1 tsp instant espresso coffee powder
1 tsp dried ancho chile powder
1/2 tsp packed brown sugar
1/4 tsp dry mustard
1/4 tsp ground cumin
1/8 tsp cayenne pepper

Cooking & Assembly:

2 tsp olive oil
4 whole wheat hamburger buns, toasted
2 cups baby salad greens
8 thin red onion rings

Instructions

Pat fish dry with paper towels. Cut salmon into four equal pieces; set aside.

In a small bowl stir together the sour cream, parsley, vinegar, and horseradish. Set aside.

Make coffee rub by combining all rub ingredients in a small bowl. Sprinkle salmon evenly with coffee rub; rub mixture into salmon with your fingers.

In a large nonstick skillet, heat oil over medium heat. Cook salmon in hot oil for 3-4 minutes per side or until fish begins to flake when tested with a fork.

Top bottom halves of toasted buns with salad greens, salmon pieces, and onion rings. Spoon sauce over salmon and onion rings. Add top halves of buns.