Showing posts with label sandwiches. Show all posts

Wednesday, September 3, 2014

Roast Beef with Roasted Tomatoes Sandwiches

A few days ago marked five years on the calendar since I began this blog. Five years! A lot has changed in those 1,825 days, both in my own life and also in the blogging world. I’ve struggled a lot with whether it was finally time to say au revoir to my tiny piece of the food blog world. I’m not ever going to be the most talented or most popular and I’m 100% okay with that. I’m certainly not blogging to become rich or famous. I genuinely love this hobby of mine but there’s no doubt that it’s a lot of work and quite frankly, I’m much more interested in devoting any free time toward Brecken and Ryan.

All that being said, I’m not quite ready to give up on the blog yet. I still love The Sweets Life for all the reasons I’ve always loved it. It’s a fantastic creative outlet, completely different from my daytime job. It forces me to try new things in the kitchen and gets me excited about cooking. It connects me to other food lovers—whether complete strangers or my own family and friends. There’s still nothing better than hearing from someone who has tried a blog recipe and loved it as much as I did!

Will I keep blogging forever? Nope. But will I keep blogging for now? Yes! I’m still going to stick with recipes Monday, Wednesday, and Friday, with my Odds & Ends post on Saturday. The key for me is to keep this a hobby and not a stressor—if finding time in my evenings and weekends to work on the blog continues to feel impossible I may cut back more. My problem lately isn’t the cooking—I’m still doing a fair amount of it—it’s the photographing and posting and the time that requires.

I can’t quit yet, however, because I’m still eating too many good things that, quite simply, must be shared! These sandwiches, while completely simple and ordinary sounding, fall into that category. What’s so special about sandwiches for dinner? Nothing. That is, until you roast your tomatoes and mix some horseradish and sour cream together, and suddenly you have a semi-fancy (but still fast and easy!) sandwich for dinner. Wins all around!

One Year Ago: Citrus Marinated Chicken Thighs
Two Years Ago: Buttermilk Pancakes with Mascarpone, Berries, and Granola
Three Years Ago: Grilled Salmon with Tomato Peach Salsa and World Peace Cookies
Four Years Ago: The Fountain on Locust
Five Years Ago: Raisin Bran Muffins

Slow Cooker Italian Beef Sandwiches

It’s back to school season! I noticed school supply stuff popping up at Target immediately after the Fourth of July and most of my teacher friends are already back at it. I know how crazy this time of year gets. Long gone are the endless summer nights where you might finally come inside at 8 pm and decide some homegrown tomatoes and ice cream cones will suffice for dinner. It’s back to routine and schedules and family dinner.

Just because the rest of your life is getting more complicated, doesn’t mean dinner has to. This meal is so easy it’ll leave you plenty of time to help with homework, pick the kids up from soccer practice, and still make time for the host of new shows waiting on your DVR. It is simply a matter of throwing a few ingredients in your slow cooker, setting it on low, and then coming back at the end of the day when you’re ready to eat. Serve the meat in your bread / rolls of choice with a simple salad and dinner is served! Better yet, do as I did and make a bigger roast than you need and freeze the leftovers so all you have to do is thaw and reheat another night!

One Year Ago: Cilantro Butter Chicken and No Bake Peanut Butter Granola Bars
Two Years Ago: Green Bean and Prosciutto Salad Bundles and Hot Caprese Dip
Three Years Ago: No Bake Orange Creamsicle Cheesecake and Chocolate Peanut Butter Granola Balls
Four Years Ago: Snickerdoodle Blondies

Turkey Meatball Subs

I love thinking about the type of person Brecken will grow up to be. The jury's still out on which parent she more closely resembles...everyone was Team Ryan for awhile but more recently things seem to be swinging the other way, which I am equally excited and horrified about (puuuulease don't let her get my hair, or paddle feet!). As far as personality goes, she seems to an adorable mix of laid back and dramatic, depending on the day and the occasion. If you guessed that her calm, cool, and collected side comes from me, you definitely don't know me as well as you think you do! Ryan is the calming force in our family, and something I'm forever grateful for, even if there are times I wish he'd show just a pinch of emotion!

That being said, I'm always doubly thrilled when he does get excited about something, because you can count on that excitement to be completely genuine. It's because of this that I can give you a wholehearted review of these turkey meatball subs. They got the (unprompted) compliment from Ryan both evenings we sat down to eat them for dinner! They're your average turkey meatball with some jazzed up tomato sauce and yet they totally hit the mark! You can shape the meatballs a day ahead of time and refrigerate overnight if you wish, turning this into a very doable weeknight meal!

Meatball subs not your thing? Toss these, and the sauce, over some pasta (or spaghetti squash, for you low-carbers out there!) instead!

One Year Ago: Zucchini Saute with Parmesan and Pecans and Island Pork Salad
Two Years Ago: Zippy Egg Casserole and Nectarine and Prosciutto Pizza
Three Years Ago: Southern Banana Pudding Cheesecake and Bean, Cheese, and Vegetable Enchiladas
Four Years Ago: Whole Wheat Buttermilk Waffles with Blueberry Syrup and Shrimp & Apple Kabobs with Curried Lentils

Turkey Meatball Subs

Printer-Friendly Recipe
Ingredients:
-5 hoagie rolls, split
-3 tbsp milk
-1/2 tsp dried oregano
-1 lb ground turkey breast
-1 large egg white
-4 tsp olive oil, divided
-3/4 cup chopped yellow onion
-1 tsp minced fresh garlic
-1/4 cup dry white wine
-1 3/4 cup marinara sauce
-1/4 cup chopped fresh basil
-1 tbsp balsamic vinegar
-5 tsp grated Parmesan cheese

Directions:
1. Preheat broiler. Remove a bit of the top and bottom halves of the hoagie rolls, leaving a 1/2 inch thick shell. Place the torn bread in a large bowl and add the milk, stirring until smooth. Add the oregano, turkey, salt, and egg white, stirring just until combined.
2. Use damp hands to shape mixture into 16 meatballs. Heat a large skillet over medium heat. Add 1 tbsp oil to pan and swirl to coat. Add the meatballs and cook for 5 minutes, turning to brown on all sides. (This may have to be done in 2 batches, depending on the size of your pan). Transfer meatballs to a plate and set aside.
3. Add remaining 1 tsp of oil to the pan, swirling to coat. Add the onion and garlic, sautéing until tender (about 4 minutes). Add wine, cook for 1 minute. Stir in marinara, basil, and vinegar. Bring mixture to a boil and add meatballs. Cover, reduce heat, and simmer for 15 minutes or until meatballs are cooked through.
4. Arrange rolls, cut sides up, on a baking sheet and broil until toasted (about 1 minute). Top rolls with meatballs and sauce. Sprinkle with Parmesan and serve immediately.

from Cooking Light March 2014

Monday, August 4, 2014

Pressed Caprese Sandwiches

This isn’t an earth shattering recipe. It can hardly be called a recipe. However, after seeing the Chicken and Vegetable Pressed Sandwiches with Goat Cheese get pinned over and over (and over) again on Pinterest, it seems people are a fan of easy (make-ahead) sandwiches. These caprese sandwiches fit the bill on both accounts, and actually taste better if they’re given a chance to sit in the fridge awhile.

Rather than use a plain, basic pesto, I added a dash of balsamic to jazz up the flavor a bit and I suggest you do the same! Shredded mozzarella would work here, but slicing the fresh stuff is really the way to go. Wrap your sandwiches tightly in plastic wrap, store for a few hours (or overnight) in the fridge, and you have yourself a café-worthy sandwich to eat in the office for lunch, over a casual dinner, or, like we did, at a picnic in the park (hence the pictures among the grass)!

One Year Ago: Seattle Eats

Two Years Ago: Tomato Pie

Three Years Ago: Grilled Spiced Chicken with Caribbean Citrus-Mango Sauce and Peanut Butter Chocolate Covered Cheesecake Pops

Four Years Ago: Guinness and Bailey's Irish Cream Cupcakes and Grilled Pizza

Turkey Pesto Paninis with Pepperjack

I definitely think a Panini press is a want, not a need when it comes to kitchen appliances, much like the waffle maker or the ice cream maker (unless you’re us, in which case the ice cream maker is very much a need). That being said, there’s just something about the way a Panini press transforms an ordinary sandwich into something special that I’m willing to argue it can err on the side of a needed appliance!

Whether it’s the toasty bread or the melty cheese, the sandwich coming out of the Panini press is infinitely more exciting and doesn’t take but five extra minutes than the hastily assembled coldcut sandwich. The recipe below isn't anything earth-shattering, and I didn't even include quantities because you can make it according to your tastes, but I will say it was a dang good combination of ingredients and I highly recommend! That being said, take survey of the contents of your fridge and see what you can come up with. Tell me, what's your favorite sandwich?

One Year Ago: 10 Meals to Bring New Moms!
Two Years Ago: Pudding Mix Blondies and Pineapple Spread
Three Years Ago: Blueberry Streusel Bars with Lemon Cream Filling
Four Years Ago: Sour Cream Pancakes

Eggplant Caponata Sandwiches

Even though I made these sandwiches over two months ago and they’re just now making their way to the blog, I still vividly remember the day I made them. The day itself isn’t all that memorable. I know I was on maternity leave, Brecken was napping, and I was soaking up the fact that I had TIME…in the MIDDLE OF THE DAY….to COOK (a luxury that is obviously no more!).

It’s the smell, however, that stands out in my mind. This combination of tomatoes and eggplant and olives produced the most alluring scent in my kitchen that afternoon. When the caponata had finished cooking on the stovetop, I burnt my mouth numerous times because I couldn’t resist stealing bite after bite while I waited for it to cool so that I could let it sit for a day before turning it into the sandwiches you see pictured.

When you make this, you’ll understand what I mean. You, too, will find yourself transfixed on the smell and then returning to the pot for just one more spoonful. Although we loved the mixture atop a baguette cut into little sandwiches and topped with mozzarella and fresh basil, I won’t blame you if you skip all of that and eat this plain! A big batch of this (I doubled it!) could go so many different ways—serve it over polenta, with flatbread, or mixed in with your favorite pasta. The flavor only deepens after some time in the fridge, making it an excellent recipe to make ahead and eat different ways throughout the week!

One Year Ago: Where the Wild Things Are Baby Shower
Two Years Ago: Beet Hummus and Southwestern Turkey Burgers
Three Years Ago: Crockpot Hawaiian Chicken and Tropical Salad with Pineapple Vinaigrette
Four Years Ago: Cilantro Lime Grilled Vegetables and Reese's Peanut Butter Cheesecake Bars

Blue Cheese Stuffed Burgers with Caramelized Onion Jam

On Brecken's two month birthday, I talked a little bit about how I felt our "success" as parents thus far (though I'm definitely not claiming to be a perfect parent!) can largely be attributed to the way Ryan and I tackle life as a team. This sentiment remains true, and those that know us well would vouch for it. I've most recently noticed it in our attempts to get out the door each Monday through Friday. We still carpool to work together, but now instead of getting just ourselves out the door, we're also trying to make sure Brecken is up, fed, and ready to go.

The only way this happens--and all before the seven o'clock hour--is via teamwork. Our mornings are carefully orchestrated. My alarm goes off and I'm up working out. Ryan's goes off and he starts getting ready. A flurry of showers and primping take place before we wake up Brecken and indulge ourselves with a few minutes of giant smiles and playtime, always the best part of our morning. While I feed B, Ryan brings me a smoothie that I slurp down as breakfast #1, and then cleans the blender, makes us coffees to go, and puts away any clean dishes drying on the rack or left in the dishwasher.

Yes, mornings are hectic, but we've found a way to make it work without leaving for the day in a panic and it's all because of teamwork. We bring that same teamwork to the kitchen, as is the case with these burgers. The concept itself was the result of us brainstorming together. Ryan mentioned a craving for blue cheese stuffed burgers, topped with something fancy...I suggested caramelized onion jam, and the rest is history! He stuffed the patties with cheese while I cooked onions low and slow on the stovetop. Together we liberally salted and peppered the burgers and Ryan worked his magic on the grill.

Magic really is the best way to describe these. With bacon mixed in with the ground beef, they're juicy and the stinky blue cheese melts into the patty. The jam topping is the icing on the cake! We've already made them twice (the second time with turkey, which also works well!), and I know we'll fire up the grill to make them again many more times this summer. Find yourself a teammate, and give these a try!

One Year Ago: Carrot Walnut Breakfast Cookies and Kale, Mushroom, and Tomato Saute with Polenta
Two Years Ago: Creamy Mushroom Fettucine Florentine
Three Years Ago: Bourbon Peach Chutney and Brie Crostini and Asian Broccoli Salad with Sesame Ginger Dressing
Four Years Ago: Coconut Lime Snowballs and Summery Salad with Chicken, Avocado, and Corn

Blue Cheese Stuffed Burgers with Caramelized Onion Jam
jam adapted from Food & Wine Magazine
*makes 9 burgers

Ingredients:
for the burgers-
-3 lbs ground beef
-6 oz blue cheese
-salt and pepper
-1/3 cup cooked and crumbled bacon

for the jam-
-1/4 cup extra-virgin olive oil
-3 large sweet onions, diced
-2 bay leaves
-3 rosemary sprigs
-1 cup sugar
-3/4 cup balsamic vinegar
-salt

for the burger toppings-
-9 hamburger buns (we recommend pretzel buns!)
-spinach or arugula

Directions:
1. To make the jam, heat the olive oil in a large pan until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown (about 15 minutes).
2. Tie the bay leaves and rosemary sprigs together with kitchen twine. Add the herbs to the onions and cook over low heat, stirring occasionally, for 3 minutes or until fragrant. Top the onions with the sugar and cook, without stirring, until the sugar melts (5 minutes).
3. Increase the heat to high and cook, still without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the balsamic vinegar and simmer over low heat, stirring occasionally, until the jam has thickened (15-20 minutes). Discard the herb bundle, season the jam with salt, and allow to cool to warm.
*if makes ahead of time, cover and refrigerate. Reheat or bring to room temperature before serving
4. To make the burgers, mix the bacon with the ground beef. Form the beef into 9 equal pieces. Separate each piece into two equal sized pieces, which are slightly flattened into a patty shape. Create an indenture in one of the pieces and fill with a tablespoon or two of blue cheese. Top with other piece and press edges together to seal. Season the outside of each patty liberally with salt and pepper.
5. Grill burgers over high heat until desired doneness. Serve on buns topped with caramelized onion jam and arugula or spinach.

Monday, June 9, 2014

Cilantro Turkey Burgers with Pepperjack and Avocado

Last summer was the year of the front yard. Weekend after weekend, that’s where you could find Ryan. Well, there or Home Depot, Lowe’s, or the neighborhood yard and flower shop. His hard work paid off and the transformation of our front yard is impressive even to someone like me, who knows nothing and doesn’t really care. This year, he turned his focus to the backyard and now that it’s nearly complete, we’re doing our best to spend as much time out there as possible enjoying it.

To do so, we’re firing up the grill more often and eating dinner on the patio most nights. This means we’re eating lots of burgers since they’re not only the perfect grill food, but also the quintessential backyard eating food! As loyal as we are to our favorite turkey burgers, I’m still occasionally trying new ones. These aren’t anything too wild or crazy, but they’re a fun, almost Tex-Mex variation on a burger. A hefty dose of cilantro goes into the meat with the other seasonings and they’re topped with pepperjack and avocado (like our favorite white bean burgers!).

No matter how picturesque your backyard is looking these days, these are worth making—bonus points if you eat them outside!

One Year Ago: Banana Chocolate Chip Coffee Cake
Two Years Ago: Grilled Corn and Avocado Salad
Three Years Ago: Snickerdoodles and Blue Cheese-Stuffed Bacon-Wrapped Dates
Four Years Ago: Marbled Banana Bundt Cake and Edamame Hummus

Turkey, Smashed Peas, and Pesto Sandwich

Turkey, Smashed Pea, and Pesto Sandwich

After being stuck in a ribs and pulled pork rut with our smoker over the past year, we decided it was time to change things up. Granted, there was nothing wrong with this rut—I don’t think I’ll ever get sick of smoked pork!—but we were anxious to see what other meats could benefit from some time in the smoker. We’d had a turkey sitting in our freezer for months and we finally decided to break it out and give it a whirl.

For the record, smoked turkey is fantastic. So fantastic, in fact, that we already know what will be gracing our Thanksgiving table next year! Even after sharing with a few of our siblings and enjoying it for a few days, we were left with quite a bit of turkey. This sandwich was easily my favorite use of the leftovers. Even without thick-cut smoked turkey, this sandwich will win you over too! Grab some of your favorite deli turkey and give this rather unusual combo a try. There’s no cheese, turkey’s standard partner, but you won’t even miss it with the bright flavor from the pesto, pickled onions, and pea spread. (Hello alliteration!) This might not be the best sandwich to pack in your lunch during the week (I imagine it’d get a bit soggy), but I can’t think of a more perfect lunch for a Saturday or Sunday!

One Year Ago: Weekend in Orlando
Two Years Ago: Oatmeal Sourdough Rolls and Lemon Crinkle Cookies
Three Years Ago: Individual Zucchini, Ricotta, and Lemon Galettes and Fresh Mint Ice Cream
Four Years Ago: Black Bean Hummus and BBQ Chicken with Blue Cheese Slaw Wraps

Vegetarian Beet Reubens

Beets will forever conjure up memories of one of my most hilarious conversations with a co-worker. It was the first time I’d really spent any time with him and at a crowded and loud business dinner there was a mix-up with he, my friend, and I between the words beets and beads. It’s definitely one of those “you had to be there” moments, but suffice it to say things get real awkward when one of you is talking about necklaces and the other one is talking about a vegetable!

As weird of a connotation that is, I have no qualms about beets! These pseudo reubens are easily my new favorite sandwich. To be fair, I haven’t had a classic reuben in years (or ever?), so I’m not going to tell you this is the perfect meatless substitute for your favorite. However, I can tell you that these are delicious in their own right! Roasted beets are combined with a homemade thousand island-esque dressing, sauerkraut, and Swiss cheese resulting in something spectacular. Promise me you’ll give this odd combo a try—I think you’ll be amazed by how well it works!

One Year Ago: Raspberry Tart and "Cheesy" Pizza Broccoli
Two Years Ago: 2012 Eat & Repeat-The Block and Chicken with Kale and Freekeh-Lentil Pilaf
Three Years Ago: Black Beans and Coconut Lime Rice and Chicken Stuffed with Spinach, Feta, and Pine Nuts
Four Years Ago: Carrot Salad with Raspberry Vinaigrette and Poppyseed Bread

Nacho Burgers

I think everyone was on the same page when the first warm day of 2014 hit. For some of you, that might’ve been in January (lucky you!). For others, it took a bit longer. In St. Louis, it was just as March was coming to a close, and we were treated with a balmy, sunny Sunday. I, along with everyone else in the neighborhood, quickly got outside, abandoning all other plans for the day. When dinnertime struck, I had one thing on the mind—burgers! It was perfect grilling weather, but I was sorely unprepared and almost succumbed to our original dinner plans.

In a flash of spontaneity (unheard of for this meal-planner!), I grabbed Brecken and ran to the grocery store where we picked up pre-made black and blue patties. Ryan fired up the grill and we enjoyed the most perfect dinner, eaten outside and without coats! The next time I saw a warm Sunday on the forecast, I got my act together and planned for burgers.

Hailing from Food and Wine Magazine’s issue featuring the “best” of their recipes, I had high hopes for these nacho burgers. Thankfully, all expectations were met. Maybe it was the once again perfect day enjoyed outdoors, but it’s also a really solid recipe. The patties themselves are pretty basic, and it’s the toppings that shine here. The original recipe features a homemade salsa, a spicy cheese sauce, and corn chips. I swapped avocado for the corn chips and don’t regret that decision one bit! Check your weather—next time you see grilling weather, put these on the menu!

Note—veggie burgers more your thing? These toppings also go well atop the Zesty White Bean burgers!

One Year Ago: Drunken Blondies and Chicken Salad with Pineapple Lime Dressing

Two Years Ago: Cookies and Milk Baby Shower and Homemade Thin Mints

Three Years Ago: Honey Mint Glazed Chicken and Double White Chocolate and Pretzel Peanut Butter Cookies with Sea Salt

Four Years Ago: Peach Pie and Broccoli Spinach Strata

Black Bean Burgers with Sriracha Aioli

Black Bean Burgers with Sriracha Aioli

I'm slowly but surely trying to compile a list of freezer/make ahead meals that will come in handy when I return to work in May. I stocked our freezer before Brecken arrived and it's been helpful to be able to pull something out of the freezer and stick it in the oven on days when we get busy or she needs extra attention and I don't have time to cook. Easy meals will be all the more important when Ryan and I are both working full time because we'll want to devote as much time as possible to hanging out with Brecken.

These black bean burgers will definitely be going on the list. I've frozen bean burgers in the past and always had great success, and these were no different. I think they actually hold together better when you freeze them and then bake them, so even if you don't plan to freeze them for the longterm, you might consider making them a few hours or a day ahead of time so that they can spend a little time in the freezer! Once you're ready to eat, you pop these babies in the oven and then prep the sriracha aioli (definitely the highlight of the burgers!)...pair with your favorite (easy) sides and dinner is served!

One Year Ago: Cilantro Yogurt Marinated Chicken and Kale Salad with Roasted Squash, Red Onions, and Feta
Two Years Ago: Seven Layer Greek Dip and Thai Glazed Cashews
Three Years Ago: Cilantro Lime Black Bean and Sweet Potato Sandwiches and Chicken Sausage Apple Couscous
Four Years Ago: Butterhorns and Zucchini Artichoke Spinach Quiche with Bulgur Crust

Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

I know that peas are a spring vegetable, and that spring is nowhere near. Cooking Light knows that too. They included this recipe in their November issue, however, because it uses frozen peas. In fact, the editors of the magazine claim this recipe is ideal for giving you a taste of spring when you're deep in the throes of winter. While I abide in this dark, cold season that I love to hate, I welcome reminders of spring with open arms! Needless to say, these sandwiches were just the thing to help me out!

chicken sandwiches with green pea spread

The pea spread comes together in minutes in the food processor. I cooked a few chicken breasts in a skillet, but you could speed things up by using a rotisserie chicken or even the pre-baked chicken breast strips (note--I used more chicken than the original recipe called for because it didn't seem like enough! My adaptation below.). The lemony arugula further adds to the essence of spring that you're trying to create! We ate these as open-faced sandwiches for dinner, but you could use a French baguette for the bread and create a bite-sized appetizer with the same ingredients. Even if I'm huddled under a blanket in thick socks and sweatpants, at least I can remember that other seasons do exist!

One Year Ago: King Cake and Escarole, Kale, White Bean, and Tomato Lasagna

Two Years Ago: Valentine's Day Treats for your Loves and Freezer Sausage and Egg Burritos

Three Years Ago: Frozen Mocha Marbled Loaf Cake and Quinoa with Balsamic Roasted Mushrooms

Four Years Ago: Twice Baked Butternut Squash and Hot Fudge Cake

Chicken Salad Melts

After years of feeling pretty meh about chicken salad, I've suddenly changed my mind and can't resist trying any chicken salad recipe I come across. It all started with the Chicken Salad Veronique, one of my favorite 2013 recipes and one with a special story behind it, and I haven't stopped trying new variations since then!

This one is unique in that it's the first warm one I'd tried. The chicken salad itself is pretty basic, lightened up with a mix of canola mayo and Greek yogurt, but I chopped up the apple included in the recipe instead of simply adding it as a sandwich layer. The best part is the shredded cheddar added to the top and broiled, warming the sandwich throughout. We ate it on toasted English muffins per the recipe, but you could nix the bread completely and broil in an oven-safe dish then eat with crackers or just a fork.

Any other chicken salad recipes out there I should try?

One Year Ago: Alexia Recipe Inspiration
Two Years Ago: Cranberry Poppyseed Bundt Cake and Tijuana Trash Snack Mix
Three Years Ago: Cauliflower and Chickpea Stew with Couscous and Southwestern Potato Nachos
Four Years Ago: Chocolate Chip Bailey's Torte

Inside Out Grilled Ham and Cheese Sandwiches

For three semesters, my little sister Renatta has been living in St. Louis and attending St. Louis University. I’m fortunate enough to have my two sisters-in-law as well as my sister all living within minutes of me, and having Renatta so close at hand has been icing on the cake! We usually see each other at least once a week and while her motivation might our chauffeuring services and the baked goods I pawn off on her, I’m more than happy to oblige.

This semester she’s off on the adventure of a lifetime—studying and living in Spain with a few of her best friends, a college experience I never took advantage of and will forever wish I had! I’m thrilled for her (and thrilled to be the keeper of her nail polish collection while she’s abroad), but of course missing her all the same. Although I would’ve loved to take advantage of her baby whispering skills come February, what I’ll most miss are the simple nights of just hanging out with her and Julia, essentially continuing the patterns we established growing up, albeit now four and a half hours south.

These inside out grilled cheese sandwiches were the star of one such evening. We huddled in my kitchen one Friday night a few months ago, swapping stories from the week and gossiping about Jennifer Lawrence’s haircut (consensus: big fans!) while I prepped these sandwiches. The occasion may have been ordinary, but the sandwiches certainly weren’t! The insides are spread with a marmalade mustard mixture, and then stuffed with pickles, ham, and cheese. The goodness doesn’t stop there, however, because the outsides of the bread are then coated in parmesan cheese. The result is a cheesy, crusty exterior that gives way to tangy, gooey innards.

The other great thing about sisters, besides the obvious? They’re always willing to split another sandwich with you, when you’re simply too full for another but they’re too good to resist a few more bites!

One Year Ago: Candied Ginger Chocolate Chip Cookies
Two Years Ago: Beef Roast with Mushroom Bourbon Sauce and Kale and Brussels Sprouts Salad
Three Years Ago: Life Cereal Snack Mix and Chicken Curry Soup
Four Years Ago: Crockpot Roasted Cauliflower Soup with Curry & Honey

menu bar

Wednesday, September 3, 2014

Roast Beef with Roasted Tomatoes Sandwiches

Wednesday, August 20, 2014

Slow Cooker Italian Beef Sandwiches

Wednesday, August 13, 2014

Turkey Meatball Subs

Monday, August 4, 2014

Pressed Caprese Sandwiches

Monday, June 30, 2014

Turkey Pesto Paninis with Pepperjack

Monday, June 23, 2014

Eggplant Caponata Sandwiches

Wednesday, June 18, 2014

Blue Cheese Stuffed Burgers with Caramelized Onion Jam

Monday, June 9, 2014

Cilantro Turkey Burgers with Pepperjack and Avocado

Monday, June 2, 2014

Turkey, Smashed Peas, and Pesto Sandwich

Wednesday, May 21, 2014

Vegetarian Beet Reubens

Wednesday, May 14, 2014

Nacho Burgers

Wednesday, March 19, 2014

Black Bean Burgers with Sriracha Aioli

Wednesday, February 12, 2014

Open-Faced Chicken Sandwiches with Green Pea Spread and Parmesan

Monday, January 20, 2014

Chicken Salad Melts

Monday, January 13, 2014

Inside Out Grilled Ham and Cheese Sandwiches