all things food
Monte Cristo Sandwich
Monte Cristo sandwiches include ham, turkey, and cheese, are prepared like French toast, and served with fruit preserves or maple syrup.
READ: Monte Cristo Sandwich
Monte Cristo sandwiches include ham, turkey, and cheese, are prepared like French toast, and served with fruit preserves or maple syrup.
READ: Monte Cristo Sandwich
Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory. I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is […]
Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory.
I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is life changing, falling somewhere in between a traditional grilled cheese and a monte cristo.
This recipe was created in partnership with Roth, award-winning cheeses made in Wisconsin with milk from local family farms. Now available at a store near you!
No, your tastebuds aren’t tricking you, this next-level grilled cheese somehow manages to be both sweet and savory.
In one bite you’ll taste the alpine-style cheese, nutty and mild and ultra melty. The next brings a hint of autumn spice and fruity sweetness from the apple butter, and a fresh crunch from the slices of thinly sliced apple. But then! There’s the shallot, sautéed with a bit of butter and thyme, for a subtle savory push. And finally, the eggy bread, cooked to golden brown perfection that’ll have your brain thinking you’re eating a slice of perfect French toast.
It’s a culinary mind melting experience, and I am here for it.
Cooking a grilled cheese French-toast style involves basically brushing the bread with an egg/milk mixture instead of butter. Doing so walks the line between sweet and savory, taking your tastebuds on a wild adventure. The egg wash also produces a gorgeously golden brown finish (and let’s face it, we all eat with our eyes first anyway).
If you’ve ever had a Monte Cristo sandwich, it’s a similar idea (although sometimes Monte Cristos are deep fried and topped with powdered sugar, and, well, let’s just be reasonable here). You could even go full MC with this recipe and add a layer of thinly sliced ham or prosciutto in the mix.
Not only does the egg wash produce the most gorgeous golden brown crust, but it also gives the sandwiches a hint of egginess that just screams EAT ME FOR BRUNCH. Thought I’d be equally satisfied eating it for lunch. Or dinner, too, really (you know I’m always down for some B4D).
Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg. Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy […]
Say hello to your new favorite sandwich: creamy egg salad seasoned with paprika, thin slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg.
Taylor’s classic egg salad is simple and satisfying, with only 4 ingredients (eggs included), plus salt and pepper. It’s not overly mayo-heavy or mustard-forward, with a very simple flavor profile that let you actually taste the egg (not overwhelmed by dill or relish or other add-ins). A pinch of sweet paprika gives the egg salad a well-rounded flavor and ever so slightly pink hue (something that pairs perfectly with the rich ruby red of the beets).
Lunch is often a struggle around these parts.
We try to plan our dinners to include leftovers (let’s just say we’re masters at cooking for 4 for this reason), but sometimes we find ourselves floundering in the kitchen at noon, hangry and without a solid plan for lunch.
It’s days like these that egg salad sandwiches have become our go-to. Don’t ask me where the idea for the beet came from, I just know I came downstairs one day to find Taylor had thrown this together and I fell in love all over again. Something about the sweet, earthiness of the beet goes so well with the creamy egg salad.
Assuming we have some roasted beets in the fridge (I fully admit we’ve been buying packaged pre-roasted beets and I’m not ashamed about it), these sandwiches come together in about 20 minutes, including the time it takes to boil, cool, and peel the eggs. Hard-boil a few eggs ahead of time and it’d be even quicker.
While this small-batch egg salad recipe could be used in a variety of ways, our favorite assemblage includes thin slices of roasted red beet, a thick layer of creamy egg salad, and a pile of spicy microgreens (arugula or watercress would also be great here too!)
The creaminess of the egg, the earthiness of the beet, and the spiciness of the greens all come together on slices of thick brioche sandwich bread to make what I consider the perfect sandwich.
Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame.…
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Have you met my favorite veggie burgers? If not, it’s about time! I have high standards for veggie burgers, and these put all the rest to shame. I have a feeling they’ll become your favorite veggie burgers, too.
These veggie burgers are hearty and satisfying, and feature an irresistible combination of flavors. They start with a base of quinoa, black beans and oats. Then we amp up the volume with sweet potatoes, fresh herbs, and some carefully chosen seasonings. They’re a little sweet and a little spicy, in the best of ways.
You may recognize this recipe as the “Sweet Potato and Black Bean Veggie Burgers” that have been hidden in the archives for quite some time. There’s a chance you’ve enjoyed these burgers in my cookbook, Love Real Food, sandwiched between buns with a crisp lime-cilantro cabbage slaw and guacamole (page 177).
Or maybe you’re seeing these burgers for the first time right now! If so, I’ll share why this veggie burger recipe is my favorite:
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Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables. Farmer’s Market Veggies This weekend I went to check on my garden and all the squash plants w…
Here’s a vegetarian spin on a classic BLT sandwich! We should probably call it an “HLT” since we’re using halloumi cheese in place of bacon. Halloumi is…
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Here’s a vegetarian spin on a classic BLT sandwich! We should probably call it an “HLT” since we’re using halloumi cheese in place of bacon. Halloumi is a magical cheese from Cyprus that retains its shape when heated, rather than melting.
Pan-fried halloumi cheese turns deliciously crisp and golden on the outside, and leans more savory in flavor. It’s a little chewy and somewhat salty. In other words, pan-fried halloumi makes a fine bacon replacement, especially if you shower it with freshly ground black pepper while hot.
This sandwich is closer to an authentic BLT than my more abstract vegan BLT, which is made with coconut bacon and avocado instead of mayo. Make your preferred variation before tomato season ends!
Serve these sandwiches with a simple side salad—perhaps Gaby’s Cucumber Salad or a green salad with balsamic vinaigrette.
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I love Panera’s Tomato and Mozzarella Panini so much that I decided to make it myself. This vegetarian recipe comes pretty close to the original! Things I Can’t Stand There are a lot of universally loved things that I can’t stand:
Photos by Lindsey Johnson. I’m not 100% vegan, but I find that the more plant-based my diet is, the better I feel. I also get a geeky kick out of veganizing recipes, so I’ve opted to go in that direction with my blogging.
With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please. You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it? This sandwich is a direct result of that. I’ve always been a cravings based person (except when […]
The post Grilled Buffalo Chicken Sandwiches. appeared first on How Sweet Eats.
With gorgonzola slaw! Oh yes. Make these buffalo chicken sandwiches happen tonight please.
You know how sometimes you get a crazy craving in your head? One that just sounds so good and you can’t get rid of it?
This sandwich is a direct result of that.
I’ve always been a cravings based person (except when I was pregnant, weirdly enough!) and that’s never really changed. So when I thought of grilled buffalo chicken sandwiches, I couldn’t get them out of my head.
And it’s no secret that I’m a huge fan of buffalo wing flavored, well… ANYTHING.
While we’ve been quarantining, I’ve succeeded at a few things – most notably, making perfect grilled chicken. I don’t know why or how, but it’s like most other things in cooking – after doing it over and over again, you just get a feel for it and know when the chicken is ready.
So we’ve had a lot of grilled chicken! Eddie doesn’t mind. Obviously.
When you grilled it and slather it in buttery hot sauce? Wow. It doesn’t get better.
The other, maybe even more incredible, thing about this sandwich? The gorgonzola slaw. OH YES OH YES.
It’s crunchy, flavorful and just barely creamy. Basically the perfect consistency!
The gorgonzola slaw is from a recipe in my first cookbook, Seriously Delish. I served it on slow roasted chicken tacos and it’s easily one of my favorite things in the whole book.
So that’s what we have here! Gorgonzola slaw on top of saucy, slightly spicy grilled chicken. Maybe a little blue cheese sauce if you want.
Serve on a toasty, buttery and soft brioche bun.
This is a quick and easy meal that you can throw together for dinner. You can make the slaw a bit ahead of time and it even keeps well in the fridge for leftovers. There’s a lot of flavor, texture and it’s satisfying too.
You can also slice the chicken and serve it over the slaw, minus the bun!
We’ve got it all covered for dinner now.
Take.a.bite.
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Four words for the rest of the summer: nacho cheese taco salad. It can make an appearance at your dinner table, a cookout or even in a jar taken to the beach. It’s kid friendly! You can make it ahead of time and it gets better as it sits. Weird, right?! But delicious. So! I’m […]
The post Nacho Cheese Quinoa Taco Salad appeared first on How Sweet Eats.
Four words for the rest of the summer: nacho cheese taco salad.
It can make an appearance at your dinner table, a cookout or even in a jar taken to the beach. It’s kid friendly! You can make it ahead of time and it gets better as it sits.
Weird, right?! But delicious.
I’m bringing you another retro-ish recipe today with a twist! And by retro, I mean 90s. And by 90s, I mean the early 2000s.
Because believe it or not, we never had that taco dorito salad growing up! Nope. Never. Which is crazy since my mom definitely did a 90s taco night once a week.
But no, it wasn’t until I was in college that I had the chopped taco salad for the first time. The salad that I’m referencing is basically a bunch of taco ingredients – tomatoes, lettuce, corn, seasoned ground beef and onions, then drenched with bottled catalina dressing and toss with tons of crushed doritos.
Yes, 2003 me is very shocked that I would even make a version of this because I grew up loathing doritos (I know! I know! But the orange powder and smell turned me off) and didn’t have any interest in catalina dressing.
Yet here we are! I ended up liking that salad with modifications and then went an extra mile to really jazz it up myself and give it a twist.
Like homemade catalina dressing. It’s so good on this!
And quinoa. Adding some bulk to this salad gave it more texture but also made it more… meal like? Even though this is usually served as a side dish at summer cookouts, you can definitely throw a scoop on some lettuce and have it for lunch.
And of course, I threw in beans, avocado, pickled onions and topped it all off with a big scoop of plain greek yogurt.
p.s. you can make it with lots of leftover ingredients too. Leftover taco night? Leftover quinoa from dinner? Go for it.
It may seem like an odd salad if you never had that taco salad in the 90s. The gist is that you make a huge serving and it’s easy to make ahead of time and transport, so it’s perfect for serving at a party. This can be like that too! Just add the avocado at the end.
Oh and let me tell you how my dorito hatred has laughed in my face: last year at summer camp Max had cool ranch doritos and fell in love with them. Ha! Now he requests them often. Wonderful.
When it comes to chips in this salad, I love to use these late july nacho chipotle chips which basically are a version of doritos. Like fancier trying-to-be-healthy doritos. So just ignore me saying I don’t like the doritos since I like these.
And of course, you can use regular doritos in the salad too! They make it fun and crunchy and a great dish to take to someone’s house. When we can go to someone’s house.
You know.
Obviously I love this because:
Getting a bite of everything on one fork is the way to go. In fact, it’s one of the ways I learned to love salad.
No need to learn how to love this salad. It’s lovable right from the start! We adore it.
Serve this to me everyday!
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