Looking for a new brunch favorite or a satisfying snack? Egg and green chile molletes are the answer! This simple yet delicious dish brings together warm bread, crispy eggs, and zesty green chiles for a meal that’s both comforting and exciting. Whether you’re a seasoned cook or just starting out, molletes are sure to become a staple in your kitchen.

What Are Molletes?

Molletes are a traditional Mexican open-faced sandwich.  They’re typically made by topping sliced bread with refried beans and cheese, then baking until golden and bubbly. Our version adds a flavorful twist by including crispy fried eggs topped with green chiles, enhancing both texture and taste. Molletes are loved for their versatility and ability to satisfy cravings any time of day.

This dish has roots in Mexican culinary traditions, dating back to colonial times when bread became a staple. Molletes were originally a way to use up leftover bread and beans, turning simple ingredients into a comforting meal. Over time, molletes have evolved, reflecting regional tastes and creative adaptations. Today, they’re enjoyed across Mexico and beyond, celebrated for their ease and flavor.

Basic Molletes Ingredients

To make egg and green chile molletes, you’ll need these essentials:

• Bread (bolillo, baguette, or other crusty loaf)
• Eggs
• Green chiles (fresh or canned)
• Refried beans
• Cheese (such as Monterey Jack or queso fresco)
• Butter or oil
• Salt and pepper

Gather Your Ingredients

Choose a sturdy bread that holds up well to toppings. Bollilos are oval-shaped Mexican rolls. They have a crisp golden crust and a soft, airy interior, perfect for holding hearty toppings.  For green chiles, canned varieties work in a pinch, but fresh roasted chiles will add extra depth. Make sure your eggs are fresh and select a melty cheese for that signature gooey finish. I like a Colby or pepper jack.  Sometimes I opt for a quesadilla cheese which is super cheesy and delicious.  Prepping all ingredients beforehand makes assembly easy and stress-free.

Customizing Your Molletes

Molletes are wonderfully adaptable. Change up the cheese to one you like.  Melty and delicious like a cheddar or sprinkle some Oaxaca on top.  Level up the protein and add cooked sausage or bacon.  Finally, sprinkle the finished dish with fresh cilantro or sliced green onions for extra flavor. Up the veggies and add sautéed mushrooms or onions. Spice lovers can use hotter chiles or add a dash of hot sauce.

Type of Bread Used for Molletes

Bolillo rolls are the traditional choice.  They are known for their crisp crust and soft interior. If you can’t find bolillos, try using a baguette.  Or you can grab ciabatta loaf or roll.  You can even try sourdough or French bread.  I’ve made plenty of French bread pizzas and know it will stand up to all the toppings.  The key is finding bread that won’t get soggy and offers a sturdy base for your toppings.

Prep Your Bread

Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation. You can brush the cut sides with butter for added richness before toasting under the broiler or in a toaster oven.  If you’re toasting it in the broiler, make sure to keep an eye on it.  It will burn faster than you think.  I’m talking seconds.  So, don’t let it go unattended.

Cook the Eggs and Green Chiles

Cook your eggs in a skillet.  I made some crispy edged fried eggs.  I like mine well done.  But you can make them over easy or even sunny side up if you want.  Or you can scramble them.  If you opt for scrambled you can stir in the diced green chiles. 

If you’re going to scramble them, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients.  Gently whisk your eggs and cook them over low heat.  Stir continuously to create small, creamy curds. Take the eggs off the heat just before they’re fully set to ensure they stay tender and moist, perfect for topping molletes.

Assemble Your Molletes

Spread a generous layer of refried beans on each toasted bread half. There are several types to choose from.  I like black refried beans.  They’re rich and delicious.  But you can find pinto and Peruvian beans.  Or you can make your own out of any type of bean you want.  Top with the fried egg (or scrambled) and then some green chiles.  Next, sprinkle with cheese. Finally, return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

For a Mother’s Day brunch, serve these molletes family-style on a big platter so everyone can grab a warm, melty piece. Have a toppings bar so they can finish their own with fresh toppings like sliced avocado, pico de gallo, cilantro, or a drizzle of your favorite hot sauce.

They pair beautifully with a bright fruit salad (think berries, melon, and citrus) or a simple green salad with a lime vinaigrette.  You can also serve them with some patatas bravas, or crispy and spicy breakfast potatoes to round out the meal. I’m fond a creamy, homemade guacamole to dallop on top.  For drinks, try serving it with an agua fresca or sparkling water with grapefruit and mint.  Or for a luscious libation a delicious michelada, mimosa or a paloma with grapefruit soda and tequila.  They add a festive touch and pair beautifully with the bold flavors of molletes.

Enjoy Your Flavorful Creation

Fried egg and green chile molletes are a vibrant Mexican-inspired breakfast dish. They feature crispy-edged fried eggs nestled atop toasted bread halves generously layered with rich refried beans. Top the eggs with diced green chiles. They add a mild heat and zesty flavor that perfectly complements the creamy beans. Finished with a sprinkle of cheese and melted until bubbly, these molletes offer a satisfying combination of savory, spicy, and cheesy elements in every bite, making them an irresistible option for brunch or a special occasion.

If you’re looking to round out your Mother’s Day brunch spread with more Latin American flavors, consider serving sweet and savory treats.  Serve these with some Mexican chilaquiles. They consist of crispy tortilla chips simmered in salsa and topped with crema and queso fresco.   Or try these with some Argentinian medialunas, which are buttery crescent rolls that are perfect for pairing with coffee. Finally, Colombian arepas.  They are lightly grilled and filled with cheese or eggs, making them a delightful addition alongside molletes.

You could also add Brazilian pão de queijo.  They’re soft and chewy cheese breads that are addictive!  Or try a Peruvian fruit salad with passion fruit and mango for a refreshing touch.  These molletes would be perfect paired with sweet or savory empanadas, too.

Yield: 10

Egg and Green Chile Molletes

Cook Time: 10 minutes

Total Time: 10 minutes

Fire up your brunch with egg and green chile molletes for a delicious twist on a classic. Perfect for gatherings or a cozy breakfast for Mother's Day. Savor every bite for breakfast or brunch.

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Ingredients

• 2 bollilo rolls but in half
• 2 large eggs
• 2 tablespoons butter
• 1/4 cup black refried beans
• 1/4 cup canned green chiles
• 2 ounces shredded pepper jack cheese

Instructions

1. Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation.
2. Fry or scramble your eggs. If you're scrambling your eggs, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients. Remove the eggs from the heat just before they’re fully set to ensure they stay tender and moist
3. Spread a generous layer of refried beans on each toasted bread half. Top with the fried egg (or scrambled) and then some green chiles. Next, sprinkle with cheese.
4. Return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 422Total Fat 28gSaturated Fat 15gUnsaturated Fat 13gCholesterol 261mgSodium 647mgCarbohydrates 26gFiber 3gSugar 4gProtein 19g

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One of favorite ways to use Thai red curry paste is with shrimp. That delicious Thai red curry with coconut milk added to it to make a sauce is absolutely delicious. To me, it’s a comfort food.  All the creamy flavors, spices, and bit of heat are flavors we had growing up.  That is as soon as we found the S&B curry bricks.  Which I know it not the same as Thai curry.

I knew this shrimp burger had to be a recipe I made while the hubs was working. There are just some ideas and recipes that I know he’s not going to enjoy at all. He looks at me like I’m a loon, shakes his head, and walks off thinking I’m stark raving mad. But for me, this all sounded delicious!! Doesn’t it sound delicious to you?

Celebrating Thai National Day

Every December 5th, Thailand comes alive with vibrant celebrations in honor of Thai National Day. This special occasion is more than just a holiday.  It’s a salute to the nation’s rich history, unity, and beloved King Bhumibol Adulyadej. And what better way to join the festivities than through Thai cuisine?

Food is the heart of Thai culture.  Every dish tells a story, brings people together, and celebrates the country’s diversity. Today, let’s celebrate by crafting a Thai red curry shrimp burger, topped with a bright blueberry chutney. It’s a dish that captures the spirit of Thailand while inviting you to explore creative, bold flavors at home.

What Is Thai Red Curry?

Thai red curry is a cornerstone of Thai cooking.  It’s cherished for its bold, aromatic flavors and eye-catching color. The backbone of red curry is a paste made from red chili peppers, garlic, shallots, lemongrass, galangal (a relative of ginger), kaffir lime leaves, and shrimp paste.

Coconut milk gives red curry its creamy richness, while fish sauce and a hint of sugar balance the heat with salty and sweet notes. The result is a fragrant, spicy-sweet curry that is both comforting and exciting. Historically, Thai red curry has evolved from royal palace fare to a beloved home-cooked dish.  Families have adapted their recipe to include local ingredients and tastes through the generations.

Red, Green, Yellow, and Indian Curries—What Sets Them Apart?

Thai red curry isn’t the only star in the curry universe. Thai green curry uses green chilies and fresh herbs for a greener, more herbal profile and a sharper heat. Yellow curry is milder, combining turmeric, cumin, and coriander with coconut milk for a warm, mellow flavor.

Indian curries, on the other hand, often rely on a dry spice blend made with cumin, coriander, garam masala, and mustard seeds.  They may include cream, yogurt, or tomato instead of coconut milk. All these curries share comforting spices and rich sauces.  However, Thai red curry stands out for its vibrant color, creamy texture, and a unique balance of sweet, salty, and spicy.

The Inspiration Behind the Flavor Fusion

Technically, this inspiration was part of a burger making challenge.  Sort of like a mystery box challenge.  There’s a list of ingredients you can choose from to make your burger.  This burger had to include blueberries, coconut, shallots, and cayenne.  In my head fruit and shallots equals chutney.  And, well, chutney equals curry. 

With the cayenne I knew it had to be a red curry.  So, Thai red curry it is!  Now, I don’t know about you, but I usually only make Thai red curry with chicken or shrimp.  And, well I already made a chicken burger, so why not a shrimp burger?  That’s how my brain works and how I was inspired to create this Thai shrimp curry burger with blueberry chutney.

Tips for Creating a Succulent Shrimp Burger

While fresh shrimp are best, I can usually only get frozen shrimp.  But I always opt for the larger shrimp that are wild caught.  If they’re not already peeled and deveined, then I do that while prepping the rest of the ingredients for the burger.  Try to keep your ingredients cold to help with binding and keep the shrimp burgers juicy.

As with all burgers, don’t over process the mince.  Pulse carefully until the shrimp are a coarse chop.  And make sure to fold your ingredients together to prevent over mixing.  These burgers have both the red curry paste for flavor and coconut milk to add flavor and keep them moist.  Finally, cook the burgers over medium heat for even browning and moist burgers.

Ingredients to make this Thai red curry shrimp burger

You might not have the Thai red curry paste or coconut milk, but everything else is pretty common.  At least for my pantry.

Pantry ingredients – breadcrumbs, coconut milk, Thai curry sauce, garlic, shallots, cardamom, cinnamon, allspice, burger buns

Refrigerator ingredients – shrimp, green onions, fresh ginger, blueberries (I used frozen)

Steps to make the shrimp burgers

Pat the shrimp dry, then pulse in a food processor to a chunky consistency. I pulsed mine for about 7 times and then transferred the mince to a chilled bowl.  In a separate bowl,, combine the Thai red curry paste with the breadcrumbs, coconut milk, green onions, ginger, and garlic.  Pour the breadcrumb mixture into the chilled shrimp mince and fold to combine.  Form into 4 even patties. Place on a plate, cover with plastic wrap, and chill for at least 20 minutes to firm up.

When you’re ready to cook the burgers, heat oil in a skillet over medium heat. Cook patties 5 to 7 minutes per side depending on the thickness of your burgers.  Cooked the burgers until golden and cooked through.  Place each burger on a toasted brioche bun and spread with a little of the blueberry chutney on top before serving.

Make the blueberry chutney topping

Heat a saucepan over medium-high heat.  Add olive oil to the saucepan and sauté the garlic and shallots until fragrant.  Stir in fresh ginger, spices, blueberries, and coconut milk.  Bring it to a boil and simmer until thickened.  For me, it took 30 minutes or so to thicken enough to use a burger topping.

Why this Thai red curry shrimp burger with blueberry chutney works

This burger is all about contrast and harmony. The spicy, aromatic Thai red curry shrimp patty finds its match in the sweet-tart blueberry chutney.  The sweetness and flavor of the blueberries in the chutney brings out the sweetness of the shrimp in the burger. The spices and shallots add a savory flavor to the chutney.  They also bring an earthiness that pairs with the curry spices.

That is one juicy looking burger. It’s sitting on top of a brioche bun. I didn’t add any toppings to the burger. Feel free to add your choice of veggies to your burger. I was thinking a green onion slaw might be good, but nothing too powerful. Or maybe some crispy fried shallots on top would be good, too.

What does this Thai curry burger taste like?

The shrimp are tender and sweet. The spices from the Thai red curry sauce are definitely there! You can taste them. You can’t taste the coconut milk per se but you can taste the rich, creaminess it brings to this shrimp burger.  These Thai red curry shrimp burgers are simply scrumptious. That’s all you need to know.

There you have it.  This shrimp burger is a festive, inventive dish to make Thai National Day extra special. Packed with flavor, color, and a little creative adventure, this Thai red curry shrimp burger with blueberry chutney is sure to wow your guests and spark conversation. Happy cooking and happy Thai National Day!

Yield: 4 burgers

Thai Red Curry Shrimp Burger with Blueberry Chutney

Prep Time: 10 minutes

Cook Time: 44 minutes

Total Time: 54 minutes

Thai Red Curry Shrimp Burger with Blueberry Chutney, as you can imagine, is packed with flavors! From the red curry sauce, the coconut milk, and cayenne in the burger to the blueberry sweet and savory chutney on top. It’s a packed mouthful of burger happiness.

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5.0 Stars (1 Review)

Ingredients

For the burgers:

Toggle ingredient group

• 1 pound shrimp, peeled and cleaned
• 1/4 cup fresh bread crumbs
• 2 tablespoons coconut milk
• 3 tablespoons Thai red curry sauce
• 1/4 cup sliced green onions
• 1 teaspoon grated ginger
• 1/2 teaspoon grated garlic

For the chutney:

Toggle ingredient group

• 1/2 cup diced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• 1/4 teaspoon each ground cardamom, cinnamon, allspice
• 3 cups fresh or frozen blueberries
• 1/2 cup coconut milk
• 4 brioche hamburger buns

Instructions

For the burgers:

1. Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Do not over process as the shrimp will become a paste. I pulsed mine about 7 times to get a good consistency.
2. Mix the bread crumbs with the next 5 ingredients (coconut milk through garlic). Fold in the shrimp until all ingredients are combined.
3. Form into four patties. Cover with plastic wrap and refrigerate until you’re ready to cook the burgers.

For the chutney:

1. Heat a saucepan over medium-high heat and sauté the shallots and garlic until fragrant; about 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to simmer and continue cooking until thickened; about 30 minutes to an hour.

Assemble the burgers:

1. Heat a skillet over medium-high heat. Add oil to coat the bottom of the pan and add the shrimp burgers. Cook 5 to 7 minutes per side depending on the thickness of your burgers. The burgers should be pink throughout and have a golden-brown color to the edges.
2. Place each burger on a lightly toasted brioche burger bun. Spread about 1 to 2 tablespoons of chutney over each burger and serve.

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Celebrate Thai National Day!

Celebrate Thai National Day!

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The post Thai Red Curry Shrimp Burger with Blueberry Chutney appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I know I’ve made some Philly Cheesesteak Sloppy Joes before. That was more of a recipe review. The original recipe is in the beginning of the post. While they were tasty, I wanted the creaminess of the Cheez Whiz/Provolone that you can get on a cheesesteak. So, I invented by own Cheesesteak Sloppy Joes recipe.

Trust me. It’s just as messy as a cheesesteak. And it’s just as tasty as a cheesesteak. There’s the tasty ground turkey, the sweet peppers and onions, the hearty mushrooms all mixed into a creamy cheese sauce. Then it’s all topped with provolone cheese! Who doesn’t love more cheese??

What Are Sloppy Joes and Who Invented Them?

Sloppy joe sandwiches are a classic American sandwich typically made with ground beef in a tangy.  The beef is simmered in a tomato-based sauce.  They are often served on a soft hamburger bun but in the case of my potsticker sloppy joes those went on top of scallion waffles. The name “sloppy joe” comes from the messy, “sloppy” nature of the sandwich.  The origins of sloppy joes are somewhat murky.  On theory is that they were invented in the 1930s by a cook named Joe in Sioux City, Iowa.  He added tomato sauce to loose meat sandwiches. Another theory is that their roots come from the “loose meat” sandwiches popular in diners across the Midwest.

What Ingredients Are in a Classic Sloppy Joe Sandwich?

A classic sloppy joe is simple yet satisfying because they’re made with simple and satisfying ingredients.  Typically, sloppy joes are made with ground meat, onions, bell peppers, tomato sauce and/or ketchup, Worcestershire sauce, brown sugar, salt and pepper, and whatever seasonings your family enjoys.  This makes for a sweet and savory sandwich kids love.

What Is a Cheesesteak and Who Invented It?

The cheesesteak, also known as the Philly cheesesteak, is a sandwich made with thinly sliced steak and melted cheese (or Cheez Whiz) in a long hoagie roll. It was invented in Philadelphia, in the early 1930s by a hot dog vender named Pat Olivieri.  The theory is that Olivieri threw some steak on his grill one day.  The resulting sandwich attracted so much attention that it became a culinary phenomenon.

A classic cheesesteak has thinly sliced stead like ribeye.  Next it has cheese like provolone or Cheez Whiz.  Then there’s the veggies like grilled onions, peppers, and maybe mushrooms.  All of this is combined and stuffed into a hoagie roll. 

What Are the Health Benefits of Ground Turkey Over Ground Beef or Pork?

Ground turkey is a leaner alternative to ground beef or pork, making it an excellent choice for health-conscious cooks. It has a lower fat content and lower in calories for the same amount of cooked meat.  Turkey boasts more high-quality protein than other ground meats.  It is a great source of vitamin B and contains zinc and selenium for overall healthy. You can use it to make anything you do with ground beef or pork including turkey meatballs.

Ingredients you’ll need to make these Turkey Cheesesteak Sloppy Joes

Pantry ingredients – onions, Worcestershire sauce, buns

Refrigerator ingredients – ground turkey, bell peppers, cream cheese, cream, provolone cheese

Step-by-Step Cooking Instructions for this sloppy joe recipe

First, heat a large skillet over medium-high heat and sauté the peppers and onions until they begin to soften.  This usually takes about 3 to 5 minutes.  Now you add the mushrooms and cook everything for an additional 4 minutes.  Crumble the turkey into the peppers and onions and sauté until the meat is cooked through.

Stir in the cream cheese, half and half, and Worcestershire sauce. Simmer until the sauce thickens.  While the sauce simmers, preheat the broiler.   Spoon the sloppy joe mixture evenly onto 4 hamburger buns. Top with slices of provolone cheese and broil until the cheese is brown and bubbly.

I used reduced fat ingredients in this recipe, but feel free to use whatever cream cheese and cream you want for your sloppy joes.  Or you can use Cheez Whiz with your turkey cheesesteak sloppy joes.  And make sure to add some herbs and spices.  I like to include some steak seasoning to elevate the steak flavor of the turkey.

Tips to elevate your turkey cheesesteak sloppy joes

Try melting different kinds of cheese on top of your sloppy joes.  While provolone is more traditional for a cheesesteak, who’s to say you can’t try some gouda, pepper jack, or even a sharp cheddar?  Another tip is to toast the buns.  This can serve two purposes.  It will bring some additional flavor and texture, but it will also keep the bun from getting too soggy with all that cheesesteak goodness.

You can change the veggies.  Skip the shrooms if you don’t like mushrooms.  Or add more if you love them.  Or try heartier mushrooms like a king trumpet or fancy mushrooms like oyster or maitake for a different flavor and texture.  Swap out the green bell peppers for sweet red or yellow peppers.  Or kick it up and try adding in some jalapeno to your sloppy joes.

Serving Suggestions for your sloppy joes

Typically, we do Easy Fries which are crispy microwave fries that take a few minutes to cook up.  But lately we’ve been making some air fryer fries.  I like shoestring fries because they get super crispy and delicious.  There’s also sweet potato fries which would be great with these.  The slightly sweet flavor will bring out the savory flavor of the cheese, meat, and veggies in this recipe.

I’ve also served them with an easy wedge salad.  Just a drizzle of some dressing and a sprinkling of bacon, tomato, and blue cheese.  Or some feta and balsamic dressing with some crushed pistachios on top.  Sometimes I serve a light spring greens salad with dried cranberries, toasted pecans, and slices of pear or apple.  Try some slaw!  It’s crunchy, easy to make, and comes in so many different varieties.  Finally, kick it old school and just add some chips and a pickle.

What do these turkey cheesesteak sloppy joes taste like?

See how the meat, the peppers, and the onions are coated in creamy goodness? It tastes exactly like a cheesesteak should taste. At least how *I* think a cheesesteak should taste.  When I was in Philly I had a cheesesteak, but not one of the famous ones.  Maybe I’ll make it back there and try one or both of theirs.

While it looks so creamy delicious, this is a healthy low fat and low calorie recipe that tastes crazy good!! The protein is lean, the veggies are plentiful, the cheese and it’s sauce are low in fat.  And the bun is WHOLE GRAIN! Yup, healthy. I bet you didn’t know healthy could taste like this, did you?

And did I mention that this comes together in about 30 to 40 minutes? Oh yeah! It’s healthy, hearty, and QUICK! You can make this turkey cheesesteak slopy joe recipe any night of the week.  And please even the pickiest of eaters! Add in some baked fries or the quick Easy Fries and you’ve got a kid pleasing meal for the little and big kids!

Yield: 4

Turkey Cheesesteak Sloppy Joes

Cook Time: 20 minutes

Total Time: 20 minutes

Add a little Philly flair to your next meal with our Turkey Cheesesteak Sloppy Joes. The perfect combination of savory, sweet, and cheesy, you won't be able to resist!

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Ingredients

• 8 ounces ground turkey
• 1 cup thinly sliced green bell peppers
• 1 cup thinly sliced onions
• 1 cup sliced mushrooms
• 2 ounces fat free cream cheese
• 1/4 cup fat free half and half
• 1 teaspoon Worcestershire sauce
• 4 slices provolone cheese
• 4 hamburger buns

Instructions

1. Heat a large skillet over medium-high heat. Add the peppers and onions and cook until they begin to soften, about 3 to 5 minutes. Add the mushrooms and cook an additional 4 minutes.
2. Crumble the turkey into the peppers and onions and sauté until cooked through.
3. Stir in the cream cheese, half and half, and Worcestershire sauce. Simmer until thickened.
4. Preheat broiler.
5. Divide the mixture evenly between 4 hamburger buns. Top with provolone cheese and broil until the cheese is brown and bubbly.
6. Serve with Easy Fries and a lettuce wedge.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 442Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 82mgSodium 655mgCarbohydrates 36gFiber 3gSugar 9gProtein 30g

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The post Turkey Cheesesteak Sloppy Joes – a Fusion of Two Sandwiches appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When I was a kid, I did not like chickpeas.  I don’t know what it was about them, but I didn’t like them.  I would fish them off my salad plate and give them to Dad who loved them.  This went on for years until I worked near a Perfect Pita.  And I found their red pepper hummus.  That changed my life.  It was so creamy and delicious.  And ever since then, I’ve enjoyed eating chickpeas and hummus.

What Are Chickpeas?

Chickpeas, also known as garbanzo beans, are a type of legume that has been cultivated for thousands of years. They are small, round, and beige in color.  They boast a nutty flavor and a firm texture. Chickpeas are rich in protein and fiber.  They are filled with essential vitamins and minerals.  This makes them a staple in many vegetarian and vegan diets. They are used in a variety of dishes across different cuisines, from hummus to soups and salads.

You can find this delicious legume marked as either chickpeas or garbanzo beans.  They are the same thing.  However, the term “chickpea” is derived from the Latin word “cicer,” which is the legume family.  And “garbanzo” comes from the Spanish language.

Best Ways to Cook Chickpeas

There are several methods to cook chickpeas, making them a versatile ingredient in the kitchen.  First, you can cook them on the stove.  This typically requires presoaking the beans at least 8 hours in a bowl of water.  However, there are quick soak methods where you bring a pot of beans and water to a boil, turn the heat off, and let the beans sit for an hour before you replace the water and cook the beans.

I cooked mine in my pressure cooker.  There is a soak and no soak method of cooking beans.  The difference between them is the cooking time.  Presoaked beans take about 15 to 20 minutes to cook while beans not soaked take about 40 to 45 minutes to cook.  I opted for the latter because they’re cheaper and taste better. 

If you buy canned chickpeas it’s about 1 1/2 cups of cooked beans at around a dollar a can.  For about 2 dollars you can get a pound of dried chickpeas which makes about 6 to 5 cups of chickpeas.  Of course, you don’t have to make the whole bag at one time.  And cooking them at home means you can control the flavors and salt.

You can roast cooked chickpeas.  They are the crunchiest, protein packed snack you can imagine.  If you’re like me and crave crunchy snacks after lunch, then try some roasted chickpeas.  I rub them to remove as many skins as I can and then put them in a 400 F oven to roast for 15 minutes.  Then I toss them with oil and spices and roast them for another 15 minutes.  They get a good stir and I cook them at 10 minutes intervals until they’re lightly crunchy.  The super crunch factor happens after they’re cooled.  If you have the time cool them in the pan otherwise let them cool in the pan for a super crunchy and healthy snack.

History of the Curried Salad Sandwich

Curried salads stem from the Coronation Chicken served to Queen Elizabeth II in 1953.  It consisted of curry-spiced chicken served cold.  Constance Spry and Rosemary Hume have been credited with creating the dish to serve at a royal luncheon.  Since then, the popularity of this cold chicken salad has continued to grow.  Curried dishes started gaining more and more popularity in the 80s and so did the curried salad sandwich.

Curried chickpea salad sandwiches started to gain popularity as people began to explore meat-free options and seek nutritious yet flavorful meals. The versatility of the protein packed chickpeas paired with curry spices creates a satisfying and refreshing dish, perfect for any meal.  Topped with some omega-3 rich avocado makes this sandwich even more hearty and healthy.

Ingredients to make curried chickpea salad

Pantry ingredients – chickpeas, golden raisins, curry powder, ground cumin, turmeric, celery seed

Refrigerate ingredients – celery, bell pepper, green onions, radish, parsley, mayonnaise, Greek yogurt, lemon juice, Dijon mustard

Instructions to make this curried salad

I started with a half cup of chickpeas in a mixing bowl and mashed them a couple of times.  Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.  This gives you different layers of textures with the beans.  Some will be more mashed then others making some parts creamy and others chunky.  Stir in the vegetables, parsley, golden raisins, and chopped pecans.  Set the bean mixture aside and grab another bowl for the dressing.

Combine the mayonnaise with the remaining ingredients. Stir with a whisk until it’s thoroughly combined.  Pour the dressing over the chickpea mixture and stir until combined.  Season with salt and pepper to taste.  I added some garlic salt to mine because we love garlic salt.

Building the perfect chickpea sandwich

I started with a hearty sliced sourdough bread.  I found a new bread at the grocery and I thought it would be perfect for this recipe.  And I was right!  Next, add a layer of some nice greens.  That could be romaine, butter, or even arugula.  All would be a great base for this sandwich.  Thinly sliced tomatoes come next. If you want some thinly sliced onions they would be good, too.  Yes, there’s green onions in the salad, but some red would be good, too. 

A hearty portion of the chickpea salad goes on top of the tomatoes.  Make sure to spread it out gently and not to get too close to the edge.  When you press the sandwich down before slicing you don’t want anything to come out.  I topped mine with some sliced avocado for more hearty goodness. 

Customizing your chickpea salad recipe

I always change up recipes to match our flavor palates.  Please, feel free to get creative with your curried chickpea salad sandwich.  For added kick try adding some finely diced jalapeno to your mix.  Or a dash of cayenne for some heat.  I put in some golden raisins and pecans. You can try sultanas and some cashews.  Stir some tahini into your dressing mixture for added flavor and creaminess.  Just go crazy and take this recipe and build on it to make something your friends and family will really love.

What does this curried chickpea salad sandwich taste like?

The chickpeas are super creamy and delicious.  I cooked mine with a little bay leaf, so they had some earthy flavor to them already.  Then there’s all the crunch from the veggies in there!  The celery, radishes, and bell pepper.  Oh, and the chopped pecans!  There’s a hint of sweetness from the bell peppers and the golden raisins.

Then there’s the dressing!  It’s creamy with a combination of mayonnaise and Greek yogurt.  There’s a little tang from the lemon juice.  It adds brightness as well as some liquid to the thick mayo and yogurt. 

The flavor of curry is bright and earthy.  It’s elevated with additional cumin and turmeric.  And celery seed.  I have no idea why, but every salad I put celery seed in it.  It’s my secret ingredient for mac salad, potato salad, cole slaw, etc.  Try it.  It adds a delicious “what is that?” flavor to salads.

Yield: 8

Curried Chickpea Salad Sandwich

Cook Time: 10 minutes

Total Time: 10 minutes

Take your culinary skills to the next level with a curried chickpea salad sandwich that will impress even the pickiest eaters. Perfect for brunch or lunch!

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No Ratings

Ingredients

• 1 1/2 cups cooked chickpeas
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced radishes
• 1/3 cup sliced green onions
• 1 tablespoons chopped fresh parsley
• 1/4 cup golden raisins
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons curry powder
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon celery seed

Instructions

1. Place a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.
2. Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.
3. Combine the mayonnaise with the remaining ingredients and stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. Refrigerate until you're ready to make the sandwiches.
4. Start with a hearty sliced sourdough bread. Layer some greens on the bottom, then thin slices of tomatoes on top. Spread some curried chickpea salad on the tomatoes. Top with thinly sliced avocado and other toppings of choice before serving.

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The post Curried Chickpea Salad Sandwich appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers.  They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender.  The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking.  They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk.   Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out.  Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades.  Their origins date back to the late 19th century.  A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties.  These “Salisbury steaks” became popular with other physicians. 

While there are some controversies over who invented the hamburger, how it became popular is not controversial.  The St. Louis World’s Fair in 1904 introduced this new fangled food.  It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time. 

However, over the years, the burger has bounced back.  It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties.  This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together.  So, I thought why not apples and chicken?  Chicken is light in flavor like pork.  It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken.  This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger.  This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs.  Pulse until the chicken a few times until it’s in large pieces.  Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs.  Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese.  Fold this mixture into the chicken mixture making sure not to overmix everything.  Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side.  Make sure to turn them a quarter turn halfway through the cooking time on each side.  This creates those epic burger grill marks.  When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt.  Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick.  Resist the urge to press down on the patties while they cook.  It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently.  This can prevent the burger from caramelizing which seals in the juices.  Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers.  If you’re not sure, check the temperature with a thermometer.  These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips.  But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun.  A sweet brioche bun would highlight the sweetness of the apple.  Or maybe a onion bun to bring out the Vidalia onions in the mixture.  Or a fun pretzel bun that can stand up all the toppings of this burger.  I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger.  Another favorite of mine is a ciabatta bun like the one I used in this lamb burger. 

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry.  The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

Yield: 4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

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5.0 Stars (3 Reviews)

Ingredients

• 1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
• 1/2 cup chopped Gala apple
• 1/3 cup chopped Vidalia onion
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon ancho chile pepper
• 1/4 teaspoon poultry seasoning
• 1/2 cup fresh bread crumbs
• 2 tablespoons buttermilk
• 2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
• 1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
• 4 hamburger buns
• Toppings of choice

Instructions

1. In the bowl of a food processor, add the chicken and pulse a few times. 
2. Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
3. Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
4. Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
5. Form the mixture into 4 patties and refrigerate.
6. Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
7. Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate. 
8. Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
9. Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
10. Preheat a grill on high heat.
11. Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
12. Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
13. While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions. 
14. Place the burgers on the tops and top with the zucchini chips before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Simply Organic Ancho Chili Powder
• 
  Mueller Mandoline
• 
  Cuisinart Burger Press

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 863Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 19gCholesterol 251mgSodium 1279mgCarbohydrates 41gFiber 3gSugar 8gProtein 63g

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Awesome Apple Recipes

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Imagine this, you’re sitting on the bank of a river or a lake. It’s about lunch time. Your dad hands you a baggie with a sandwich in it. You’re looking so forward to lunch that you’ve been thinking about it since you made it at 6 in the morning that Saturday.

What’s in that baggie? It’s Nana’s pimento cheese. It was the highlight of fishing with Dad and Nana. I mean, besides the fun cans of beanie weenie, which were my second favorite fishing lunch. Yeah yeah yeah. We used to catch fish and that was fun, too. But, honestly, the highlight of the trip was her pimento cheese sandwiches.

I learned how to make some of the most basic southern foods from Dad and I know he learned those dishes from his mother or grandmother. Biscuits and gravy? Dad. Cornbread and bean soup? Dad. Potato pancakes? Dad. Country ham, scrapple, and grits? Dad. Pierogies? Mom. I had to give kuddos. She did cabbage rolls and always made the stuffing for the holidays.

What is the history of pimento cheese and its southern roots?

Pimento cheese has a rich history. While it is an iconic southern dish today, some might find it surprising that it was created in New York. Pimento cheese is a combination of industrial food manufacturing and new imported products from overseas. In the late 1800’s in New York, farmers started making a creamy cheese fashioned after the French Neufchatel cheese. They started making an American Neufchatel which is more commonly referred to as cream cheese.

At about the same time, pimentos from overseas started to hit the shores and the stores. These sweet peppers with their bright red color were a hit with domestic scientists, aka home economics. Because of their bright color and sweet flavor, they were a favorite addition to salads.

In the early 1900s, Good Housekeeping had an article about a sandwich spread with cream cheese, mustard, chives, and some minced pimentos. Another publication offered an easier version of coming just the cream cheese and the pimentos and spread this mix on buttered bread. Eventually, cheese manufacturers started to combine the cheese and pimentos together. This new cheese product hit the market around 1910 and spread like wildfire throughout the country.

You’re still asking about how it became synonymous with the South. It’s all because the imported pimentos got more and more expensive. So, southern farmers decided to start growing these peppers. It eventually became the center of the nation’s pimento growing and canning industry. But that’s not where the story ends. The popularity of mass manufactured pimento cheese waned.

As this started, people in the south started making their own version of pimento cheese. But it didn’t really resurface as a popular food item until around 2010. Not that I’m complaining. I love getting some fried pimento cheese balls or ordering it as a appetizer at my favorite restaurants.

What are some different ways you can serve pimento cheese?

When it comes to serving homemade pimento cheese, the options are endless. For me, I love a good pimento cheese sandwich. I’ve used it as a topping for bacon & pimento cheese burgers. I also like to use it as a dip for crackers or veggies. But I also love adding it to macaroni salad. And it makes the most interesting and delicious macaroni and cheese!

What are some variations to elevate your pimento cheese recipe?

First, you can change up the cheese. You need to make sure there’s a hard cheese and I like to add in a soft cheese to make it creamier. Try a Parmesan and a little mascarpone in your pimento cheese. Add a little kick with some roasted jalapeno peppers and add in some chili powder and cumin for a Latin spicy kick.

Change up the mayo! There are so many kinds of mayonnaise out there. There’s chipotle mayo, garlic mayo, Tajin mayo, pickle mayo. Turn it into a hot pimento cheese kale dip!  I’m telling you there are so many different flavors for mayonnaise now. You can really elevate your pimento cheese using these.

Ingredients for this pimento cheese

My pimento cheese is a variation on Nana’s recipe. But almost all of the ingredients are the same. I use sharp cheddar, extra sharp cheddar, horseradish cheddar, and Velveeta for the cheeses. Yes, the Velveeta replaces the cream cheese in our recipe.

This recipe also has pimentos that are pretty standard. But it also has some diced green olives. They add a little bit to cut through all the richness of all that cheese. And finally, there’s mayonnaise. Which caused a bit of an argument with Dad. He didn’t remember the recipe called for mayo. But I think they all do.

Instructions to make this recipe

The instructions couldn’t be easier. Just shred the cheeses and stir them together with the remaining ingredients. I like to chill mine for at least an hour before I make a sandwich with it. Chilling the pimento cheese gives the ingredients time to really meld together. It is worth the wait, I’m here to tell you!

What are some tips for perfect pimento cheese to make Nana proud?

Choose quality cheese. Don’t skimp and go for a store brand. Spend a little more the good cheese. For me, that’s Cabot. I love all their cheeses, and they have the best flavor for this sandwich spread. Make sure to grate all the cheese. Don’t buy the pre-grated cheese. They have some additives to keep the shreds from sticking which can alter the results of your pimento cheese.

Make sure to thoroughly drain any excess liquid from the diced pimentos to prevent the spread from becoming too watery. As for the mayo, I like Dukes but use a brand that you enjoy. I like the kick that Dukes has. At the same time, add any seasonings that you want. Some add a dash of Worcestershire sauce or hot sauce. Some stir in additional spices like cayenne or even some celery seed. Don’t be afraid to experiment with different seasonings or add-ins to create a unique twist on this classic dish.

Yield: 10 servings

Nana’s Pimento Cheese

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

A southern classic, Nana’s Pimento Cheese has one surprise ingredient, but I’ve added another one to make this spread even more tasty. Nana always said the secret to a good pimento cheese is love and a little bit of spice.

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Ingredients

• 4 ounces sharp cheddar cheese
• 4 ounces extra sharp cheddar cheese
• 2 ounces velveeta
• 1 ounce horseradish cheddar
• 4 ounces pimentos, drained
• 1/8 cup chopped green olives
• 1/4 to 1/3 cup mayonnaise

Instructions

1. Grate the cheeses and place in a mixing bowl.
2. Drain the pimentos and, using your hands or the back of a spoon, press the pimentos to remove extra moisture.
3. Add the pimentos and the olives to the cheese and stir to combine.
4. Spoon 1/4 cup of mayonnaise into the cheese mixture and stir to combine. If the mixture is not creamy enough to your liking, add additional mayonnaise until the desired consistency is reached.
5. Serve as sandwiches, stuffed into mini bell peppers, or simply with some crackers for a delicious snack.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 140Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 304mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g

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The post Elevate Your Tailgate Nana’s Pimento Cheese appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The hubs and I went south of us in search of antique glassware. I miss doing that. Getting into the car and driving to find some hidden gems that may be worth way more than you paid for it. Since the mid 90’s I’ve helped Dad with his antique glass business. He used to be a picker way back in the day before I was old enough to even be in the kitchen. So, having something like that Dad and I can do together is so fun! And it’s even more fun that the hubs enjoys it, too.

On this particular trip, I started to get hangry. That’s never fun. When I get hangry it’s not just me getting pissy. It’s a physical thing where my body starts to shake and I get light headed. Not fun. So, we decided to stop and head to the closest place to get something to eat. And that was Jack’s Shop Kitchen. On their lunch menu, they have a fried green tomato BLT. Since I LOVE fried green tomatoes, I had to try it. And then I had to make recreate it at home. Because it was oh so delicious.

What is the origin of fried green tomatoes?

Fried green tomatoes have a rich history that spans back to the early days of Southern cuisine. This beloved dish is said to have originated in the South, where cooks would fry unripe green tomatoes to make use of the harvest before the frost. The result is a crispy, tangy treat that adds a unique touch to any dish, including the classic BLT sandwich. The practice of frying green tomatoes has since become a staple in Southern cooking, earning a spot in the hearts and stomachs of many including me.

What do fried green tomatoes taste like?

Fried green tomatoes have a unique flavor profile that sets them apart from their ripe, red counterparts. They are very tangy. This pairs perfectly with the crispy, savory coating. The contrast between the tartness of the green tomato and the richness of the breading creates a perfect balance of flavors that is both delicious and satisfying. If you’ve never tried fried green tomatoes before, you’re in for a treat with this unexpected twist on a classic sandwich ingredient.

How to Make Perfectly Crispy Fried Green Tomatoes

To make perfectly crispy fried green tomatoes, start by slicing the green tomatoes into 1/4 inch thick rounds. Season the slices with salt and let them sit for about 10 minutes to draw out excess moisture. This step is crucial for achieving a crispy coating.

While the tomatoes are resting, prepare a breading station with three separate bowls: one with flour mixture, one with the tempura style beer batter, and one with toasted panko breadcrumbs. It is worth it to toast your panko because it makes everything you oven fry crisper and crunchier. The panko breadcrumbs are a nice golden brown and super crunchy after toasting. Dredge each tomato slice in the flour, then dip it in the batter, and finally coat it in the panko mixture.

These fried green tomatoes are oven fried. That means they go into the oven. Make sure you have a baking pan with a rack. This will allow the air to get all around those tomatoes and make them crispier. Spray one side with cooking spray or spritz with oil and bake at 375 F for 7 minutes. Make sure to put your rack in the upper third of your oven so the top gets nice and crispy. Flip the tomatoes, spritz again, and bake an additional 7 to 10 minutes until the tomatoes are fork tender on the inside and crispy on the outside. 

Yes, you can probably air fry them. I haven’t tried that yet so I can’t really tell you how well it will turn out. I imagine it would best to cook them at a lover temperature since the air fryer is a smaller appliance. Maybe try 350 for 7 to 8 minutes a side. That way the tomatoes are tender in the middle and crispy on the outside. Mine has a roast and air fry option, so I would set them to air fry at 400 F for 2 to 3 minutes a side to make sure they’re super crispy.

How do you make a BLFGT sandwich?

If you want to bake your bacon instead of microwaving it, then I suggest starting with that. You could put the bacon in the oven while you preheat it to cook the tomatoes. At least that’s how I cook bacon in the oven. I put it on a rack on a baking sheet and put it in a cold oven to start with. Once it’s nice and crispy, I take it out and let it cool to room temperature for these sandwiches.

If you don’t bake your bacon, then I’d start with the tomatoes. They will take a little bit to cook. And while those are oven frying you can microwave the bacon. Put your bacon on a paper towel lined plate and microwave for 3 minutes and check to see how crispy it is.

If it’s not crispy enough for you, continue to microwave at one-minute intervals until it’s crispy. Thicker bacon will take longer to cook. Remove the bacon from the microwave and cool to room temperature. My plate gets super hot so be careful when you take it out of the microwave.

Prep the lettuce and buns to finish assembling your sandwich. Yes, I went with a bun instead of bread. I wasn’t thrilled with the bread options from the store when I made this sandwich. I wanted an artisan thick sliced bread which I couldn’t find that week. So, I went with a bun. If you want bread, just make sure it’s a hearty bread that can hold up to all the ingredients.

Your tomatoes and bacon are cooked, lettuce is turn, and you’re ready to assemble! I put mayonnaise on the bottom bun and put the lettuce on top of the mayo. Most put the lettuce on top, but I like a lot of lettuce on my sandwich, so I put it on the bottom to make it easier to eat.

Next goes those crispy and tangy fried green tomatoes that are the start of this sandwich. Then the bacon, some salt and pepper, cheese if you want, and the top bun also spread with mayonnaise. It’s the perfect stack of deliciousness for a sandwich.

What does this bacon and friend green tomato sandwich taste like?

These sandwiches were so good. They had delicious crunch from the panko. The green tomatoes came to the plate with that tangy flavor I was expecting to taste. Then there was the smoky, salty, and delicious bacon. This BLFGT sandwich is a kicked up version that brings all the flavors and textures to the plate. I’m drooling. You drooling?

Part of this recipe comes from the fish sliders I made. The dredging liquid has a slight tempura type quality to it and really adds delicious beer batter flavor to these tomatoes. You can’t totally use sparkling water if you’d prefer. I loved the hint of beer flavor in these tomatoes and in this sandwich giving it an extra layer of flavor.

Yield: 4

BLFGT Sandwich

Cook Time: 15 minutes

Total Time: 15 minutes

This BLFGT Sandwich has crispy bacon, refreshing lettuce, and tangy fried green tomatoes. It will make your taste buds sing!

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Ingredients

• 1 cup panko
• 1 cup flour, divided
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons cornstarch
• 1 large egg white
• 1/2 cup cold beer
• 2 large, green tomatoes
• 8 slices cooked bacon
• 4 lettuce leaves
• 4 tablespoons mayonnaise
• 8 slices bread or 4 buns

Instructions

1. Preheat oven to 400.
2. Combine 1/2 of flour with the salt and pepper in a shallow. Stir with a fork until well blended.
3. Combine the remaining flour with the cornstarch, egg white, and beer in a shallow dish. Stir with whisk until the flour and cornstarch are blended into the beer.
4. Place the panko on a baking sheet and place in the oven. Toast the panko until golden brown. Allow to cool slightly before placing in a shallow dish.
5. Dredge the tomatoes in the flour, then dip into the batter, and then coat with panko before placing on a baking sheet fitted with a rack.
6. Spray the tomatoes with cooking spray (or use an oil mister). Place the baking rack in the upper third of your oven and bake the tomatoes for 7 minutes. Turn the tomatoes over, spray again, and bake an additional 5 to 7 minutes depending on the thickness of your tomatoes.
7. While the tomatoes are cooking, prepare your bread or buns. Spread the mayonnaise on the bread, top with one or two leaves of lettuce, and 2 slices of bacon.
8. Once the tomatoes are cooked, allow to cool slightly before placing two slices on top of the bacon (or place the bacon on top of the tomatoes. It’s your sandwich) and serve with chips and a pickle.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 788Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 75mgSodium 1759mgCarbohydrates 109gFiber 6gSugar 12gProtein 28g

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Copycat Recipes

• Barbecue Pork and Shrimp Egg Rolls (Chinese Take-out Style) from Karen’s Kitchen Stories
• BLFGT Sandwich from A Kitchen Hoor’s Adventures
• Copycat Auntie Anne’s Pretzels from Hezzi-D’s Recipe Box
• Mrs. Field’s Peanut Butter Dream Bars from That Recipe

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The post BLFGT Sandwich Ups Your BLT Game appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There’s nothing better than a burger for a cookout. Well, a good Southwest three bean salad makes a cookout great, too!  I mean, you can have your barbecue chicken and marinated grilled skirt steak. They’re good, but there’s nothing like a juicy, delicious burger topped with lettuce, tomatoes, onions, mayo, and melted cheese that truly makes my stomach start to grumble.

With grilled BBQ chicken, you run the risk of running out of whatever color meat people like. And if your chicken looks as delicious as this recipe, you will run out!  And there’s the barbecue sauce choice that could turn up noses. With steak, you can marinate it, but it’s still just steak. And no matter how long you marinate it, you can’t get that flavor all the way through the meat. With a burger, you can add seasoning to the ground beef and get flavor all throughout the patty. And this patty has all the flavors of delicious carne asada packed with garlic, onions, limes, and Latin seasonings like cumin, chili powder, and smoked paprika.

What is carne asada and carne guisada?

Carne asada is a marinated and char grilled meat that’s thinly sliced. Typically cuts of meat like skirt steak, flank steak, and flap steak are used. These cuts are usually more fibrous so carna asada is usually thinly sliced and served on its own with rice and beans. It can also be used in tacos and burritos. The marinade usually consists of jalapenos, garlic, cilantro, citrus juices like orange and lime, and cumin just to list a few.

Carne guisada is something completely different. It’s chunks of beef slowly cooked in a stew or rich gravy. It’s also sometimes served with rice and beans and tortillas. Sometimes this beef is used in burritos and enchiladas like carne asada, but this is one a few similarities between the two. The other being similar seasonings, but most Latin American cuisine has similar seasonings in there.

How do I keep my burgers from drying out?

With all the spices and flavors in these carne asada burgers you’re going to want to keep not only all those flavors inside, but make sure the burgers aren’t dry when they’re done. To keep your burgers from drying out, it’s important to choose the right meat blend and handle it with care during the cooking process.

Start by selecting ground beef that has a higher fat content like an 80/20 mix. The fat helps keep the meat juicy and flavorful. Avoid over-mixing or compacting the meat when forming the burger patties. It’s similar to baking. The more you beat the cookies or pastry the tougher they get. The same is with burgers. Overhanding can lead to a dense and dry texture. So be sure to gently shape the patties and create a slight indentation in the center to prevent them from puffing up during cooking.

When cooking the burgers be sure to use a medium-high to high heat. And whatever you do, DO NOT PRESS DOWN on the patties with a spatula. This just squeezes out all the juices you’ve worked to hard to maintain. Also, don’t overcook the burgers. You want to pull the burgers about five degrees shy of your desired internal temperature.

Allow the burgers to rest for a few minutes after cooking to allow the juices to redistribute throughout the meat, ensuring a juicy and delicious bite every time. This resting time includes carryover cooking which is why you want to pull them shy of your desired internal temperature.

How do you make traditional guacamole?

Guacamole is a classic Mexican dish made primarily of ripe avocados, which serve as the base for this creamy and flavorful spread. Other common ingredients in traditional guacamole include diced onions, chopped tomatoes, minced garlic, fresh cilantro, lime juice, and a pinch of salt. Some variations may also include jalapenos or other spicy peppers for an added kick. The key to a good guacamole is using ripe avocados and balancing the flavors of the other ingredients to create a harmonious blend of creamy, tangy, and savory notes.

Guacamole is traditionally prepared in a molcajete. That’s just the Latin name for a mortar and pestle. At least that’s how I see it in my book. The molcajete has a texture in the bottom while the mortar and pestle are usually smooth. This texture at the bottom allows you to crush the vegetables and other ingredients in the guacamole which provides a higher level of flavor than chopping alone. And with that higher level of flavor you’ll need fewer ingredients to make amazing guacamole.

How do you make the carne asada burger?

First, you have to make the patty mixture. Remember, be delicate when combining the ingredients. Think more about folding than mixing. So, you’ll fold in the beer, jalapeno, lime juice, taco seasoning, chili powder, cumin, smoked paprika, onion powder, and garlic salt. Yes, I know. Beer sounds weird, but it’s that elevated flavor I was looking for from my childhood when we marinated and made our own version of carne asada.

Form the patties and let them rest while you preheat your grill. I like to cook mine in the medium-high to high range. Or somewhere between the two. Sometimes when I cook them on too high of a heat they’re not cooked through enough for my liking. So, I aim for between the two.

When the grill is ready, put the burgers on. DO NOT PRESS THEM DOWN! Just put them on the grill and let them do their thing for about 3 to 5 minutes. Then rotate them about 45 degrees for those pretty grill marks we all love to see on perfectly cooked burgers. Carefully flip them over and repeat the process. Check the temperature with a thermometer before removing them from the grill. Stop 3 to 5 degrees short of your desired internal temperature, top them with your cheese, then put them on a plate to rest. You can tent them with foil to keep them warm.

How do you assemble the carne asada burgers with chipotle guacamole?

I like to toast the buns. This keeps the excess juices from making the bun soggy. So does a layer of mayonnaise. Or you can put a thin layer of guacamole on the bottom bun. The choice is yours. I am a total advocate of lettuce, tomato, and onion on a burger. And cheese, of course. Those go on top of mine. But put whatever you want on your burger. Roasted jalapenos, some Mexican street corn, or some queso fresco.

Now, about the cheese. I like to use sharp cheddar on my burgers. And sometimes an extra sharp yellow or white cheddar tops my burgers. But with this burger, you can try a Colby jack or pepper jack. Or try something different like a Oaxaca cheese or asadero cheese. Both of these should melt deliciously over your burgers.

Finally, make sure to spread a heaping amount of the chipotle guacamole on top of your burger. Yes, it will make eating the burger messy, but well worth all those napkins you’ll need. This burger is packed with flavors you’ll love and topped with a delicious guacamole you can’t resist.

Yield: 4

Carne Asada Burger

Prep Time: 5 minutes

Cook Time: 12 minutes

Additional Time: 5 minutes

Total Time: 22 minutes

Carne Asada Burger with Chipotl Guacamole is a flavor packed burger you're family will love. The burger has jalapeno and tons of Latin spices in there for one kicked up burger!

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Ingredients

For the guacamole:

Toggle ingredient group

• 2 whole avocados (about 4 inches in length and producing roughly 1 1/2 to 2 cups avocado)
• 1/4 cup minced red onion
• 1/4 cup diced tomatoes
• 2 tablespoons fresh lime juice
• 1 tablespoon minced chipotle pepper
• 1 tablespoon minced jalapeno
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic salt! For the burgers:
• 1 1/2 pound lean ground beef
• 3 tablespoons beer
• 2 tablespoons minced jalapeno
• 1 tablespoon lime juice
• 1 tablespoon Fajita or Taco seasoning
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper

Remaining ingredients:

Toggle ingredient group

• 4 hamburger buns
• Sliced tomatoes
• 6 ounces sliced cheese (I used American, but Cheddar or Monterey Jack would be good.)
• Sliced sweet onion

Instructions

For the guacamole:

1. Mash the avocados with the chipotle pepper using a fork.
2. Stir in the remaining ingredients and refrigerate.

For the burgers:

1. Combine the burger with the remaining ingredients (beer through garlic salt).
2. Fold the ingredients until combined, being careful not to over mix the ground beef.
3. Preheat the grill to medium-high heat.
4. Form the burger mixture into 4 patties.
5. Grill on medium-high heat 3 minutes. Rotate the burgers 45 degrees for those pretty grill marks and grill an additional 3 minutes.
6. Turn the burgers over and repeat.
7. Place the cheese on top and cook 1 minute before removing from the grill.
8. Let the burgers rest while you prepare the buns.

Assemble the burgers:

1. Place a pattie on each of the 4 buns.
2. Place toppings of choice on the burger.
3. Top with the guacamole and serve with chili fries.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 757Total Fat 36gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 16gCholesterol 186mgSodium 2025mgCarbohydrates 44gFiber 6gSugar 12gProtein 63g

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The post Sink Your Teeth Into a Carne Asada Burger with Chipotle Guacamole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When I was a kid, Dad and I used to watch cooking shows every Saturday morning. If we weren’t watching cooking shows, then we were hitting the road and finding yard sales. We would learn new recipes and tricks on those cooking shows. And it was a great way for us to connect.

I still watch cooking shows. But I always watch those shows about weird food from around the world. And I watch those shows about local favorites. Hence this Chalupa Burger. I watched a show about San Antonio. It’s one of my fave cities. Every time I’ve been there, I’ve had a great time. And the food is AWESOME!

What food is San Antonio famous for?

Puffy tacos for one. They take the basic taco masa dough and flatten it like a tortilla. Then it’s deep fried until puffy. And at just the right moment, the taco is crimped with a spatula creating the fold that holds the taco ingredients.

Breakfast tacos are another dish that San Antonio is known for. I talked about breakfast tacos in this post. Since then, I’ve found an article that quotes a snippet from the El Paso Herald-Post. A gubernatorial candidate made it a point to eat them on a campaign stop in 1962. The quote reads that “he had tacos for breakfast and was greeted by a mariachi band from Matamoros” which, in my opinion, has the best tamales. So, I guess it’s still on the fence who created the breakfast taco.

And while San Antonio did not invent the tamale, they sure as heck make the second best that I’ve tasted. Or maybe I should say third best. I feel like I should give props to Pops for his tamales. Of course, it was after a few trips to San Antonio and other parts of the Texas where dad learned about making these gems. I just wish I had paid more attention when we were making them at home.  I talk about my adventures in kitchen making tamales with the fam in this post.

There’s also the chalupa burger. I saw a snippet about this delicious burger on the aforementioned television show. It was all of about 5 minutes of the show maybe. But just the idea of a chalupa burger. All those Latin flavors on an American burger. Yum!

What is a chalupa burger?

It starts out with a tostada on the bottom. Refried beans goes top of the tostada that then gets topped with pico de gallo. Of course, mine doesn’t have cilantro, but feel free to add some to yours if you want. Yes. I’m one of those people.

A ground beef burger seasoned with taco seasoning and topped with melted Cheddar cheese tops the guacamole. On top of that is homemade fresh guacamole. All of this burger goodness has a brioche bun to wrap it all up. That hint of sweet tastes delicious with all the spicy and creamy goodness that is this chalupa burger.

Just look at all those layers of goodness. You can see the refried beans peeking out from the bottom. Of course, you can’t see the tostada. I made the tostada bun sized by using a large biscuit cutter. Then I popped them into the air fryer at 350 for 3 to 4 minutes per side. Watch them halfway through the flip to make sure they don’t get too brown. I did that with the first batch by accident.

The pico de gallo is simple. Just some tomatoes, onions, jalapenos, a little garlic salt, a sprinkling of chili powder and ground cumin. That sat in the fridge for several hours before I cooked up the burgers. Whatever was leftover went onto the tortilla chips. Along with the leftover guacamole.

What does the chalupa burger taste like?

I shocked the hubs the first time I made fresh, homemade guacamole. He thought the guacamole should be creamier than what I’m used to. I guess he never had homemade guacamole. But he loves the way I made guacamole! Just some mashed up avocado, lime juice, a little tomato, red onion, and jalapeno. Again, add cilantro here if you want. I do not want. But you already know that.

Then there’s the burger. It’s delicious ground beef burger mixed with my taco seasoning. Yes, I realize I have yet to share this recipe with y’all. Trust me. I will some day and when I do, I will come back and link the recipe to this one. But, for now, feel free to use your favorite taco seasoning or enchilada seasoning mix. Or just a regular ole burger seasoning mix. The choice is yours! Because it’s your burger.

Yield: 4

Chalupa Burger

Cook Time: 10 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

The Chalupa Burger layers a taco seasoned burger with a tostada, pico de gallo, Cheddar cheese, and guacamole. It’s the ultimate in Latin inspired hamburgers.

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Ingredients

• 1 1/2 pounds ground beef
• 2 tablespoons taco seasoning
• 3 cups diced tomatoes, divided
• 2 cups diced avocado
• 1 1/2 cups diced red onion, divided
• 1/4 cup finely diced jalapeno, divided
• 3 tablespoons lime juice, divided
• 4 corn tortillas
• 1/2 cup refried beans
• 4 ounces sliced cheddar cheese
• 4 hamburger buns
• Burger toppings of choice (lettuce, sliced tomatoes, sliced onions, etc.)

Instructions

1. Preheat grill to medium-high.
2. Fold the taco seasoning into the ground beef and form into 4 patties.
3. Combine 2 cups of the tomatoes with 1 cup of red onions, 2 tablespoons of finely diced jalapenos, and 1 1/2 tablespoons of lime juice in a medium bowl.
4. Stir to combine and refrigerate.
5. Coarsely mash the avocados in a medium mixing bowl.
6. Stir in the rest of the tomatoes, onions, jalapenos, and lime juice and refrigerate.
7. Cook the corn tortillas in the air fryer at 350 for 3 to 4 minutes per side or until brown and crispy.
8. Season the burgers with salt and pepper and grill on medium-high heat 4 to 5 minutes, turn and grill an additional 4 to 5 minutes or until the burgers reach 160 F internal temperature.
9. Remove the burgers and top with the cheese. Rest 5 minutes.
10. Spread 2 tablespoons of refried beans on top of each of the tostadas.
11. Place the tostadas on top of the bottom bun.
12. Spread some of the pico de gallo on top of the beans.
13. Top with a burger and some of the guacamole before placing the topping with the other bun and serving.
    

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1144Total Fat 62gSaturated Fat 22gTrans Fat 2gUnsaturated Fat 33gCholesterol 210mgSodium 1413mgCarbohydrates 75gFiber 15gSugar 13gProtein 73g

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Please leave a comment on the blog or share a photo on Instagram

Take Out Recipes

• Beef and Broccoli from Hezzi-D’s Recipe Box
• Chalupa Burger from A Kitchen Hoor’s Adventures
• Chicken Tikka Masala from That Recipe
• El Pollo Loco Chicken Tortilla Soup (Copycat) from Karen’s Kitchen Stories
• Golden Carolina BBQ Chicken Tenders (Cracker Barrel Copycat) from Palatable Pastime

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The post Elevate your burger game with the Chalupa Burger appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When the weather gets chilly, I always crave a grilled cheese sandwich and a bowl of soup.  The classic is an American cheese grilled cheese and tomato soup.  We have that for lunch sometimes on the weekends.  But this grilled cheese makes me think beyond that classic comfort combo.  You can pair this grilled cheese with a hearty soup like a loaded baked potato soup or a cowboy soup.  Or a simple soup like an easy broccoli cheese soup.

What are some tips for crafting the ultimate grilled cheese sandwich?

Crafting the ultimate grilled cheese sandwich requires careful attention to each ingredient. And to achieve the best grilled cheese there are tips and tricks to make them super epic and delicious. You can achieve that totally melty middle and still stack the sandwich with delicious flavors like this pulled pork with slaw.

Selecting the ideal bread is paramount. A hearty, yet slightly soft bread will provide a sturdy foundation for the layers of flavors within. Consider a rustic country loaf or a classic sourdough, both offering a subtle tang that complements the richness of the pulled pork and cheese. But don’t shy away from non-traditional breads like this paneer burji naan grilled cheese.  For this pulled pork grilled cheese, an onion bread or something slightly sweet would really pair well with the flavors in this sandwich.

If you don’t have hearty bread and still want to make a pulled pork grilled cheese, then grill your bread on both sides! Yes. Butter and toast the inside of the bread before adding your toppings. Then butter and grill the outside of the sandwich as usual. It will give the bread a little more stability to hold all that delicious pulled pork and cole slaw goodness.

It’s all about the cheese!

Cheeses play a crucial role in elevating your grilled cheese game. And not just the type of the cheese but also what form it’s in; shredded or sliced. For this pulled pork grilled cheese, try a combination of cheeses that melt effortlessly and deliver a harmonious blend of flavors. An extra sharp cheddar brings a robustness to this sandwich. A creamy and melty cheese like Gouda adds a luxurious touch. Experiment with other options such as Monterey Jack or Gruyère.  Or try some pimento cheese or or homemade boursin to add a unique twist.

Picking the perfect combination of cheese begins with understanding how different cheeses can enhance and elevate the flavors of the smoky, tender meat. Choosing the right cheese for your pulled pork grilled cheese can make all the difference in creating a harmonious blend of flavors.  This apple brie grilled cheese uses brie for a delicate creamy and salty compliment to the crisp and sweet apples.

One popular choice is cheddar cheese, known for its sharp, tangy flavor that pairs beautifully with the rich, savory taste of pulled pork. The sharpness of the cheddar cuts through the richness and sweetness of the pulled pork. Especially an extra sharp cheddar. However, the sharper the cheese the longer it takes to melt. So, you might prefer a mild or medium cheddar that will still bring creaminess without overpowering the pork.

Try some fancy cheeses.

For those looking to add a touch of sophistication to their grilled cheese, Gouda cheese is an excellent choice. Its smooth, buttery texture and subtle smoky notes complement the smokiness of the pulled pork, creating a delightful fusion of flavors. Provolone also makes a great choice for sandwiches like this turkey and cranberry grilled cheese.  It melts easily and the flavor doesn’t overpower the turkey and cranberry.  This sandwich is perfect for Thanksgiving leftovers.  Blue cheese would add tangy flavor that would cut through the sweetness of the slaw and smokiness of the pork. This would be great in the middle since it isn’t a melty cheese.

Heat it up with spicy cheeses.

If you want to spice things up, true a pepper jack cheese. The spicy kick of the pepper jack cheese adds a fiery element to the sandwich, elevating the flavors of the pulled pork to new heights. This combination is perfect for those who enjoy a bit of heat and crave a bolder taste experience.  If you want the kick but don’t have a spicy cheese, add some hot sauce to the sandwich like this spicy huevos grilled cheese.

And play around with shredded versus sliced cheeses. Some swear by shredding it for the meltiest grilled cheese and some say sliced the best way to go. With this pulled pork grilled cheese, I put the slices between the bread and the pork and the bread and the cole slaw. However, in the center of the sandwich I used sliced cheese.

How do you assemble your pulled pork grilled cheese sandwich for cheesy crispy success?

Assembling this grilled cheese sandwich is an art of layering. The perfect example of layer is this Cuban sandwich.  A fun trick is to assemble your grilled cheese on a large spatula. That way you don’t get butter on your work surface, and you have an easy way to transport it to the pan. Once the sandwich is assembled you simply slide it off the spatula into the pan.

I always start with buttering the outside of the bread first.

That slice of bread goes butter side down on the spatula. Then I place a slice of cheese on the inside of the bread. Next comes a generous portion of pulled pork on top of the cheese. A layer of your shredded cheese blend is next. Then you top the shredded cheese with a little cole slaw, another slice of cheese, and finally, the last piece of bread.

Achieving the perfect level of crispiness is an art in itself. Coating the outsides of the bread with a thin layer of butter allows for a golden, crunchy exterior. As I mentioned earlier, you could totally toast the inside of the bread, too, for extra crunch. Some swear by mayonnaise over butter. I’ve tried it and my sandwich wasn’t any crispier than butter. Sometimes I want a super crispy outside and dip the butter coated bread in a grated Parmesan. This is great for a chicken Parm grilled cheese.

The best tip I can give you is to take your time. There’s a delicate balance between heat and patience. If you try to rush a grilled cheese sandwich like this one, it could go totally wrong. The bread might burn, the ingredients inside might still be cold, or the cheese might not melt. I cook mine on medium heat for solid 5 to 7 minutes per side. Flipping the sandwich requires both hands to make sure the insides don’t come out. Finally, if the cheese is melted but the outside isn’t brown enough, then just turn the heat up on the pan to brown the bread. But keep an eye on it! You don’t want it to burn.

Why make a pulled pork grilled cheese sandwich?

Because I could. Because it sounded like a good idea. And because I love a good challenge to create something delicious out of repurposed leftovers. With each bite, the smoky flavors of the pulled pork blend seamlessly with the creamy cheese and crispy sweet cole slaw. The crisp exterior and slaw provide a satisfying crunch, while the tender pork melts in your mouth with the creamy cheese.

I toyed with adding some other ingredients or condiments to elevate this pulled pork grilled cheese. I thought about a tangy barbecue sauce. Or maybe some crunchy pickles or crispy onions. You could add a touch of spice with some pickled jalapenos or Sriracha. Be creative and have fun with your toppings, keeping in mind how they will interact with the flavors of the pork and the density of the bread. You don’t want to overload it and have the sandwich fall apart before you get to taste it.

Now it’s your turn to step into your kitchen and make this delicious pulled pork grilled cheese armed with newfound inspiration and the desire to create delicious sandwiches. However, don’t stick with just this pulled pork and cole slaw filling for your grilled cheese. The possibilities are endless. Poke around in your fridge like I did and find inspiration to make your own new grilled cheese sandwich. And think outside of a lunch or dinner!  Try this breakfast grilled cheese.  So, unleash your creativity and let your taste buds lead the way.

Yield: 2

Pulled Pork Grilled Cheese

Cook Time: 20 minutes

Total Time: 20 minutes

Pulled Pork Grilled Cheese: The perfect combination of savory and cheesy! Make this delectable sandwich today!

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Ingredients

• 4 slices hearty country bread
• 4 tablespoons butter
• 1/2 cup smoked pulled pork
• 4 slices sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup cole slaw

Instructions

1. Preheat a nonstick skillet over medium heat.
2. Spread one tablespoon of butter on the side of the bread that will be the outside of the sandwich.
3. Place one slice of bread butter side down onto a large turning spatula. Place one slice of sharp cheddar cheese on top of the bread. Place 1/4 cup of the pulled pork on top, then 1/4 cup of the shredded cheese, 1/4 cup of the cole slaw, another slice of cheddar, and finally the other piece of bread butter side up on top.
4. Slide the sandwich into the pan and cook on medium heat for 5 to 7 minutes or until the bread is golden brown and the cheese is melted.
5. Carefully flip the sandwich over using both hands, and cook an additional 5 to 7 minutes or until the shredded cheese in the center is melted and the bread is golden brown.
6. Remove the sandwich from the pan and repeat with the remaining bread and ingredients. Slice and serve with some barbecue chips.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 765Total Fat 52gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 17gCholesterol 153mgSodium 1363mgCarbohydrates 44gFiber 2gSugar 13gProtein 32g

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