Sandwiches & Burgers – The Fancy Pants Kitchen

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!

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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!

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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!

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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!

Share Your Thoughts...

Lastly, if you make Coffee-Rubbed Salmon 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!

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.

Meatball Sliders

Francine — Mon, 30 Jan 2023 16:27:56 +0000

For #SBLVII (aka Superbowl 57), Meatball Sliders should be part of the menu! Easy, fast and so delicious, these hearty sliders are perfect for the big Game!

You can make these as easy as you like. If you choose to use store-bought meatballs and marinara sauce, you will have these bad boys on the table in about 30 minutes. That’s my kind of snack!

Hawaiian sweet rolls are a wonderful pick for the buns. Yes, they are sweet and soft which brings a mouthwatering flavor to the party, but they also come in one large piece so they are easy to slice through.

Slice them horizontally like you would a bagel. Then, keep them all together or gently pull each one apart so that when you serve them, a knife isn’t necessary. Keeping them whole makes them a little easier to add all of the ingredients. So, it’s a toss up as to what’s the best approach. I did both (split the bottoms and left the top whole) which defeated both purposes! Huh?? I just forgot to break apart the tops. No big deal!

Make a delicious garlic butter by melting butter with minced garlic, Italian seasoning and salt & pepper. Brush the garlic butter over the cut side of the bottom half of the buns.

Spread some marinara sauce over the top of the garlic butter. I used a store-bought brand that I love (Victoria White Linen Marinara Sauce from Costco).

Top the marinara with mozzarella and Parmesan cheeses and the meatballs. I halved the meatballs, but you can also leave them whole and place one per bun. I used Trader Joe’s frozen meatballs rather than making my own, and I must say, they are delicious!

Top the meatballs with the remaining cheeses. On the cut side of the top half of the buns, spread more marinara sauce and then place the top half over the bottom half.

Brush the remaining garlic butter over the top of the buns and bake the sliders for about 15-20 minutes, until the cheese is nicely melted.

Serve the sliders with extra marinara sauce on the side, if you like. Go, teams!!

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Lastly, if you make Meatball 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!

Meatball Sliders

Makes: 24 sliders

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Ingredients

24 homemade or store-bought meatballs
2 cups homemade or store-bought marinara sauce, plus more for dipping
2 (12-count) packages Hawaiian sweet rolls
2 cups shredded mozzarella cheese
½ cup fresh or grated parmesan cheese

For the Garlic Butter:

4 tbsp unsalted butter
1-2 cloves garlic, grated or minced
2 tsp Italian seasoning
pinch salt & pepper

Instructions

Preheat oven to 350°F.

Lightly spray the inside of a 9 x13-inch baking dish with cooking spray. Without separating the rolls into individual rolls, cut the rolls in half horizontally as you would a bagel and place the bottoms in the baking dish, setting the tops aside for later.

Melt the butter in a small saucepan over medium-low heat. Add the garlic, Italian seasoning and a pinch of salt and pepper and heat until fragrant.

Brush a light layer of the garlic butter on the bottoms of the rolls, followed by about 2/3-1 cup of marinara sauce, depending on how saucey you want your sliders. Sprinkle half of the mozzarella and parmesan evenly over the sauce.

Next, add the meatballs. You can either place a whole meatball on each slider bun or you can cut the meatballs in half and distribute them evenly across the rolls. Sprinkle with the rest of the cheese.

On the cut side of the roll tops, spread another 2/3-1 cup of the marinara. Place the tops on the sliders. Brush the top of the sliders with the remaining garlic butter.

Bake until heated through and the cheese is nice and melty, about 15-20 minutes .

Serve with the remaining marinara as dipping sauce if desired.

Recipe by My Baking Addiction

Grilled Gruyere and Sweet Onion Sandwiches

Francine — Thu, 13 Oct 2022 00:34:20 +0000

Let’s elevate the humble grilled cheese sandwich and make Grilled Gruyère and Sweet Onion Sandwiches. Everyone loves grilled cheese but they will swoon over this combination of caramelized onion, melty Gruyère cheese, crunchy whole-grain bread, Dijon mustard and prosciutto (which is optional, but I highly recommend it)!

To begin this recipe, you need to caramelize the onions. This isn’t difficult but it takes a while. Just cook the onion in butter and oil in a covered skillet until it’s softened. Then uncover and continue to cook until the onions are dark brown and caramelized.

Find yourself a nice crunchy whole-grain bread. This will make a lovely difference with this recipe. Too soft of a bread will possibly cause it to fall apart so play it safe and go for crunchy!

On one side of each slice of bread, spread the remaining butter. Flip the bread over and top the unbuttered side with mustard, onions, Gruyère cheese and prosciutto, if you are using it. Close the sandwiches and grill the sandwiches over low heat until the bread is toasted and the cheese is melted. This takes about 10 minutes. Flip the sandwiches about halfway through.

Cut the sandwiches in half, serve and eat! Easy peasy??

Share Your Thoughts...

Lastly, if you make Grilled Gruyere and Sweet Onion Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. 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!

Grilled Gruyere and Sweet Onion Sandwiches

Makes: 4 sandwiches

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

3 tbsp unsalted butter, softened
1 tbsp extra-virgin olive oil
1 large onion, halved and thinly sliced crosswise (4 cups)
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of whole-grain bread
Dijon mustard
8 ounces imported Gruyère cheese, thinly sliced
4 thin slices prosciutto, optional

Instructions

In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion from scorching. Season the caramelized onion with salt and pepper.

Spread the bread with the remaining 2 tablespoons of butter and arrange, buttered side down, on a work surface. Spread a thin layer of mustard on each slice. Top half of the slices with the onion, Gruyère and prosciutto, if using, and close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Recipe adapted from Food & Wine

Rotisserie Chicken Salad Sandwiches

Francine — Tue, 21 Jun 2022 18:15:53 +0000

If you’re craving a sandwich, try Rotisserie Chicken Salad Sandwich. This is one of these delicious dishes that uses up everything in your fridge: leftover chicken, celery, grapes, apples, nuts and herbs. Feel free to riff on it as you like, adding or removing based on what’s in your fridge, but be sure you’ve got some crunch and some color.

It’s also very quick. Using rotisserie chicken means that in 20 minutes, you’ve got a delicious sandwich ready to chow on.

I always have leftover chicken, especially when I buy a rotisserie chicken. Before tossing it, consider mixing it up with a wonderful creamy dressing of mayo, Dijon, and apple cider vinegar. Splash that dressing with hot sauce, soy sauce and maple syrup to take it up a notch.

Begin by whisking up the dressing. Set it aside while you chop up the celery, scallions, apples, nuts and grapes.

Mix the chopped ingredients with the shredded rotisserie chicken and add the dressing. Toss it all together and adjust the salt and pepper as you desire.

You can leave it as is and serve it as a chicken salad over a bed of lettuce. Very healthy and simple.

Or, you can toast up some multi-grain bread, add some Bibb lettuce to each piece of bread and top it with the rotisserie chicken salad.

Either way, this will be a hit!

Share Your Thoughts...

Lastly, if you make Rotisserie Chicken Salad Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. 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!

Rotisserie Chicken Salad Sandwiches

Makes: 4 sandwiches

Total Time: 20 minutes

Ingredients

Dressing:

1/3 cup mayonnaise
1 tbsp Dijon mustard
1 tsp apple cider vinegar
1/4 tsp hot sauce
2 tsp soy sauce
1 tsp maple syrup

Salad:

2 cups rotisserie or left-over chicken, shredded
2 scallions, finely chopped
2 celery stalks, diced, plus ¼ cup roughly chopped celery leaves
1/2 apple (Granny Smith, Gala or Pink Lady), halved, cored and diced
1/2 cup cashews or peanuts, salted and roasted chopped, optional
1/3 cup red or black seedless grapes, quartered
1 tablespoon fresh herbs, such as basil, parsley, chives, or mint
8 Bibb lettuce leaves
8 slices multigrain bread or crusty sourdough, toasted
Kosher salt
Black pepper, freshly cracked

Instructions

In a large bowl, whisk together the mayonnaise, mustard, vinegar, hot sauce, soy sauce, maple syrup, and salt and pepper to taste.

Add the chicken, scallions, celery, celery leaves, apple, roasted nuts if using, grapes and herbs to the dressing and stir to combine. Taste and season with additional salt and pepper as desired.

Make sandwiches with the toasted bread and Bibb lettuce.