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Air Fryer Tuna Melt

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread. With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken…

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The post Air Fryer Tuna Melt appeared first on Spoon Fork Bacon.

Air fryer tuna melts on a plate stacked.

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread.

With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken tenders, the air fryer does a fantastic job at adding all the crispiness of a deep frier without the time, mess, or extra grease.

Pickled red onion, dill, and chives add extra zip to the creamy tuna salad that’s absolutely craveable. The two kinds of cheese melted on top and fresh juicy tomato slices make this one of our favorite toasted sandwiches yet!

How to Make Our Air Fryer Tuna Melt

Ingredients

Air Fryer Tuna melt ingredients all laid out.

Process

  1. Add tuna, mayonnaise, celery, pickled red onion, dill, and chives to a medium-sized mixing bowl. Season with salt and pepper and stir to combine.
  2. Spread 1/2 tablespoon butter over each slice of bread and turn the two slices butter side down.
Tuna salad mixed in a bowl.
Tuna melt with butter spread on the bread.
  1. Top each butter side down slice of bread with tuna mixture.
  2. Then top with sliced tomatoes, shredded cheese and remaining slices of bread.
Tuna salad spread on a piece of bread for tuna melt.
Tomatoes on top of tuna salad on bread.
  1. Preheat the air fryer to 400˚F (if needed). Spray the air fry basket with cooking spray and place sandwiches in the coated fryer basket.
  2. Air fry tuna melt for 4 minutes. Flip the sandwich and continue to air fry for an additional 3 minutes.
Tuna melt with cheese on top of the bread ready to be toasted.
A tuna melt ready to be made in an air fryer.
  1. Remove your tuna melt from the air fryer, cut it in half, and serve.
Tuna melt in an air fryer being cooked.

Why We Love the Air Fryer Tuna Melt?

  • The tuna salad can be made two days in advance. Making the salad ahead of time makes mealtime quick and easy. This irresistible lunch can be ready in less than 10 minutes!
  • The air fryer makes the bread extra toasty. Unlike toasting the bread on a pan, the air circulation makes the bread incredibly toasty without being greasy.
  • You can easily customize the tuna salad any way you’d like! If you don’t like the herbs included, leave them out or swap them for something else. Use different cheeses, whole wheat or sourdough bread, or add some lettuce if you’d like. Start with our recipe and make it your own!
Air fryer tuna melt recipe on a plate.

Variations and Substitutions

Make this air fryer tuna melt your own with any of these variations!

  • Swap the vegetables. While we love tomato slices on our tuna melts, you can add cucumbers, lettuce, sprouts, and raw onions.
  • Change the cheeses. Freshley shredded mozzarella and cheddar add great flavor and an extra cheesy creamy texture, but you can swap the cheese (or leave it out!) for anything you’d like. Try mozzarella, sharp cheddar, pepper Jack, Monterey Jack, Havarti, Swiss, or Colby Jack are all great choices. Try any one of them or a combination!
  • Bread or no bread. While we love thick slices of sourdough or Italian bread for this sandwich, you can use a tortilla and make a wrap, or make it a low-carb lunch and wrap your tuna salad in a big crunchy romaine lettuce leaf.

Prep Ahead Instructions

To make mealtime as easy as possible, you can prepare your tuna salad up to two days in advance. Just prepare the tuna salad as per the directions, then store it in an airtight container for up to two days in the refrigerator.

When you’re ready to make your sandwich, add the tuna to your bread and proceed with the directions.

Tips and Tricks for the Best Air Fryer Tuna Melt

  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.

Our Favorite Side Dishes to Serve with Our Tuna Melt

You can’t go wrong with potato chips and pickles, but to make this tuna melt a complete meal, try some of our favorite sides:

More Delicious Sandwich Recipes You Will Love

Air fryer tuna melt recipe cut with potato chips on the side.
Air Fryer tuna melt recipe on a plate.
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Air Fryer Tuna Melt

This Air Fryer Tuna Melt is the perfect pairing of toasty buttery bread and creamy cheesy tuna salad. You'll love the combination of flavors and texture in this easy and comforting lunch!
Course lunch
Cuisine American
Prep Time 8 minutes
Cook Time 7 minutes
8 minutes
Total Time 15 minutes
Servings 2
Calories 699kcal

Ingredients

tuna salad

  • 5 ounces canned tuna drained
  • 1/4 cup diced pickled red onions
  • 3 1/2 tablespoons mayonnaise
  • 3 tablespoons diced celery
  • 1 1/2 tablespoons minced dill
  • 1 tablespoons thinly sliced chives
  • salt and pepper to taste

sandwich assembly

  • 4 slices bread of choice
  • 2 tablespoons unsalted butter
  • 1/2 beefsteak tomato (or 1 vine ripe tomato) sliced
  • 2 ounces shredded cheddar
  • 2 ounces shredded mozzarella
  • salt and pepper to taste

Instructions

  • In a mixing bowl combine tuna, mayonnaise, celery, pickled red onion, dill, and chives. Season with salt and pepper and stir together.
  • Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down.
  • Top each butter side down slice of bread with tuna mixture.
  • Top with sliced tomatoes, shredded cheese and remaining slices of bread.
  • Preheat air fryer to 400˚F (if needed).
  • Spray air fry basket with cooking spray and place sandwiches in coated fryer basket.
  • Air fry tuna melt for 4 minutes.
  • Flip sandwich and continue to air fry for an additional 3 minutes.
  • Remove from air fryer, cut in half and serve.

Notes

Tips and Tricks
  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.
Prep Ahead
The filling can be made up to 2 days in advance. Transfer the filling to an airtight container and refrigerate until ready to use. 

Nutrition

Calories: 699kcal | Carbohydrates: 31g | Protein: 35g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 4431mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1734IU | Vitamin C: 15mg | Calcium: 475mg | Iron: 3mg

The post Air Fryer Tuna Melt appeared first on Spoon Fork Bacon.

Tuna Melt Recipe

Sandwiches are one of our favorite things to eat and this Tuna Melt Recipe is truly our jam. We love the simplicity, versatility and flavor packed deliciousness that is this sandwich. We love adding a little creaminess, a bit of crunch and some herbaceous goodness, for what we think creates the perfect balance for the best tuna melt ever! How to Make the BEST Tuna Melt Ingredients Process Best Canned Tuna to Use for a…

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The post Tuna Melt Recipe appeared first on Spoon Fork Bacon.

A classic tuna melt recipe cut in half and stacked.

Sandwiches are one of our favorite things to eat and this Tuna Melt Recipe is truly our jam. We love the simplicity, versatility and flavor packed deliciousness that is this sandwich. We love adding a little creaminess, a bit of crunch and some herbaceous goodness, for what we think creates the perfect balance for the best tuna melt ever!

How to Make the BEST Tuna Melt

Ingredients

Process

  1. In a mixing bowl combine tuna, mayonnaise, celery, red onion, dill, and cornichons. Season with salt and pepper and stir together.
  2. Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down.
Tuna salad mixed in a bowl.
Tuna melt with butter spread on the bread.
  1. Top each butter side down slice of bread with tuna mixture.
  2. Top with sliced tomatoes.
Tuna salad spread on a piece of bread for tuna melt.
Tomatoes on top of tuna salad on bread.
  1. Top with shredded cheese.
  2. Finally top with remaining slices of bread.
Tuna melt with cheese on top of the bread ready to be toasted.
A tuna melt ready to be made in a skillet.
  1. Heat a skillet over medium heat and melt butter. Add sandwich and toast for 4 to 5 minutes or until bread is toasted and cheese begins to melt. Flip sandwich, cover with a lid and continue to toast for an additional 2 to 3 minutes or until bread has toasted and cheese has fully melted. Uncover.
A tuna melt sandwich being cooked in a skillet.
  1. Remove from skillet, slice in half and serve.
Tuna melt cut in half on a kitchen counter with potato chips.

Best Canned Tuna to Use for a Tuna Melt

There are so many different brands of canned tuna out there it’s hard to figure out which is the best option for you. Our personal favorite canned tuna, especially for tuna melts is Safe Catch. We love this brand because it’s 100% wild and sustainably caught, slow-cooked for the best flavor and best of all it’s the only brand that tests every single fish they use for mercury!

If you can’t find this brand or don’t love the price point (we get it!) some of our other favorite brands are:

Tips and Tricks

We know making a tuna melt recipe is sort of a no brainer, but there are a few things we do to guarantee the best results!

  • We don’t go overboard with the mayonnaise! We want the melt to be creamy, but if it’s too creamy and ‘wet’ it won’t hold up nicely while being toasted up!
  • We add onions, celery and cornichons for taste AND texture! We obviously want the melt to taste good, but we’re also huge on texture, and the combination of bits added to our filling really make this melt shine!
  • Covering the pan once the melt is flipped. This helps the cheese to melt quicker, without burning the melt or making it soggy and you definitely want the cheese to get nice and melty for it to be a proper tuna melt!

Variations

  • Replace the cornichons with diced pickles or even some pickle relish
  • Mix up the herbs by adding some thinly sliced chives, minced thyme, or (our personal favorite) minced tarragon
  • Add a spoonful of chili paste to the filling, a few dashes of hot sauce, or some minced pickled jalapenos for a little kick!

Our Parmesan Crusted Spicy Tuna Melt Variation (as seen on IG/FB/TikTok)

We took our tuna melt a recipe spiced it up a bit. We simply added 1 tablespoon of calabrian chili pepper paste to the filling for some heat. Then we enhanced the bread by turning it into a parmesan crusted garlic bread! Instructions for that below!

  1. Combine 3 tablespoons softened, unsalted butter, 2 teaspoons thinly sliced chives, 1 1/2 teaspoons garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt in a small mixing bowl and whisk together.
  2. Spread 1 1/2 tablespoons butter evenly over each slice of bread.
  3. Spread Parmesan onto a plate in an even layer and press one of the butter smeared bread slices (butter side down) into the parmesan. Gently shake to remove excess parm. Repeat with remaining bread slice.
  4. Place a pan over medium-low heat. Once hot add one slice of bread (parm side down).
  5. Top with tuna mixture, sliced tomato and shredded cheese and gently press the other slice of bread (butter/parm out) over the shredded cheese.
  6. Cook for 3 to 4 minutes or until toasted on the bottom and the cheese begins to melt.
  7. Flip the melt, cover with a lid and continue to cook for an additional 2 to 3 minutes or until cheese has melted and bottom is toasted.
  8. Remove from heat, slice and serve.

Prep Ahead Instructions

The tuna filling can be made up to 2 day ahead of time. Once the filling is made, transfer to an airtight container and refrigerate until ready to use.

More Delicious Sandwich Recipes You Will Love

Tuna melt sandwich on a cutting board with potato chips.
A classic tuna melt recipe cut in half and stacked.
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Tuna Melt Recipe

The Perfect Tuna Melt Recipe filled with delicious flavors and textures. Our quick and easy recipe will result in a perfectly made melt that you'll want to make over and over again!
Course lunch
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2
Calories 695kcal

Ingredients

tuna salad

  • 5 ounces canned tuna drained
  • 3 1/2 tablespoons mayonnaise
  • 3 tablespoons diced celery
  • 2 tablespoons diced red onion
  • 1 1/2 tablespoons minced dill
  • 4 cornichons finely diced
  • salt and pepper to taste

sandwich assembly

  • 4 slices bread of choice
  • 2 tablespoons unsalted butter
  • 1/2 beefsteak tomato (or 1 vine ripe tomato) sliced
  • 2 ounces shredded cheddar
  • 2 ounces shredded mozzarella
  • salt and pepper to taste

Instructions

  • In a mixing bowl combine tuna, mayonnaise, celery, red onion, dill, and cornichons. Season with salt and pepper and stir together.
  • Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down.
  • Top each butter side down slice of bread with tuna mixture.
  • Top with sliced tomatoes, shredded cheese and remaining slices of bread.
  • Heat a skillet over medium heat and melt butter.
  • Add sandwich and toast for 4 to 5 minutes or until bread is toasted and cheese begins to melt.
  • Flip sandwich, cover with a lid and continue to toast for an additional 2 to 3 minutes or until bread has toasted and cheese has fully melted.
  • Uncover, remove from skillet, slice in half and serve.

Notes

Tips and Tricks
  • We don’t go overboard with the mayonnaise! We want the melt to be creamy, but if it’s too creamy and ‘wet’ it won’t hold up nicely while being toasted up!
  • We add onions, celery and cornichons for taste AND texture! We obviously want the melt to taste good, but we’re also huge on texture, and the combination of bits added to our filling really make this melt shine!
  • Covering the pan once the melt is flipped. This helps the cheese to melt quicker, without burning the melt or making it soggy and you definitely want the cheese to get nice and melty for it to be a proper tuna melt!
Prep Ahead
The filling can be made up to 2 days in advance. Transfer filling to an airtight container and refrigerate until ready to use. 

Nutrition

Calories: 695kcal | Carbohydrates: 30g | Protein: 35g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 4454mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1673IU | Vitamin C: 13mg | Calcium: 471mg | Iron: 3mg

The post Tuna Melt Recipe appeared first on Spoon Fork Bacon.

The BEST Grilled Cheese Recipe

We’re so excited about our Grilled Cheese Recipe we have for you all today! Nothing says easy comfort food like a grilled cheese sandwich. The ooey gooey cheese, buttery bread, and delicate crunch as you take each delicious bite make it easy to love this classic sandwich. Just thinking of it dunked into a bowl of steaming tomato soup has me dreaming of colder weather. If making grilled cheese at home consists of slapping butter…

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The post The BEST Grilled Cheese Recipe appeared first on Spoon Fork Bacon.

Perfect grilled cheese recipe cut in half.

We’re so excited about our Grilled Cheese Recipe we have for you all today! Nothing says easy comfort food like a grilled cheese sandwich. The ooey gooey cheese, buttery bread, and delicate crunch as you take each delicious bite make it easy to love this classic sandwich. Just thinking of it dunked into a bowl of steaming tomato soup has me dreaming of colder weather.

If making grilled cheese at home consists of slapping butter on any ol’ bread and shoving a slice of cheese in between, and you’re wondering what’s so special about this ordinary sandwich, you’re in the right place.

We have the BEST grilled cheese recipe, with tips and tricks to take this classic simple comfort food from so-so to absolutely mouth-watering. Once you get the basics, you can easily customize it exactly to your liking!

How to Make the BEST Grilled Cheese Recipe

You only need three ingredients for this classic grilled cheese recipe, so the quality of the ingredients matter. While it will taste good with white bread and American cheese, you deserve to let this grilled sandwich shine by following our easy tutorial.

Ingredients

Perfect grilled cheese recipe ingredients on a kitchen counter.

Process

  1. Spread 1 tablespoon of butter evenly over each slice of bread.
  2. Turn one of the slices over and top with shredded cheese.
Sourdough bread but butter spread on the slices.
Buttered sourdough bread with cheese on one side.
  1. Gently press the other slice of bread (butter out) over the shredded cheese.
  2. Place a pan over medium heat. Once hot, add grilled cheese. Cook for 3 to 4 minutes or until toasted on the bottom and the cheese begins to melt.
Grilled cheese on a baking sheet before it's cooked.
Grilled cheese in a pan with a top on to melt the cheese.
  1. Flip the grilled cheese, cover it with a lid, and continue to cook for an additional 2 to 3 minutes or until the cheese has melted and the bottom is toasted. Remove from heat, slice, and serve.
Grilled cheese cut in half.

Why We Prefer Butter vs Oil or Mayonnaise

While you could use mayonnaise or oil to keep your grilled cheese from sticking, we prefer butter. These other options keep your bread from burning to the pan but don’t have the nostalgic, buttery, slightly salty flavor we’re going for.

Some people may argue that mayo and some oils have a higher smoke point than butter, but as long as you cook your grilled cheese over medium to medium-low heat and check it after 3-4 minutes, you don’t have to worry about the butter burning on your bread.

The Best Cheese For Grilled Cheese

We like a mix of mozzarella and cheddar cheese, but you can use any type or combination of the ones below (they’re all great melting cheeses)!

  • Sharp cheddar
  • American
  • Monterrey Jack
  • Pepper Jack
  • Gruyère
  • Muenster
  • Provolone
  • Swiss
  • Havarti
  • Fontina

The Best Bread For Grilled Cheese

If you have access to a loaf of fresh sourdough bread, you can’t beat its texture and flavor for your grilled cheese. Here are some other great substitutes, depending on your preference and what you have on hand. Just make sure it’s thick and relatively sturdy so it doesn’t fall apart while cooking.

  • Texas
  • White
  • 100% whole wheat
  • Multigrain
  • Sunflower
  • Brioche
  • Any artisan-style” bread

Grilled Cheese Variations

While this recipe is as simple as three ingredients, you can always follow the same technique with these variations for a new spin.

Add a protein. Along with the cheese, add a slice or two of deli meat, roasted chicken, or roast beef.

Spread on the sauce. Add a smear of pesto, Chick-fil-A sauce, BBQ, buffalo sauce, mayonnaise, ranch, or marinara to your grilled cheese.

Other toppings. Add thinly sliced red onions, arugula, pickles, tomatoes, pickled onions, apple slices, or sauteed mushrooms to the sandwich before or after grilling.

How to Make Our Cheesy Garlic Bread Grilled Cheese (as seen on IG)

We created a cheesy garlic bread version of our grilled cheese and people seemed to really enjoy it, so we’ve provided amounts and instructions below! You basically get our classic grilled cheese recipe, but with a crisp, cheesy, garlic bread exterior that takes this grilled cheese recipe over the top in a very good way!

  1. Combine 3 tablespoons softened, unsalted butter, 2 teaspoons thinly sliced chives, 1 1/2 teaspoons garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon salt in a small mixing bowl and whisk together.
  2. Spread 1 1/2 tablespoons butter evenly over each slice of bread.
  3. Spread Parmesan onto a plate in an even layer and press one of the butter smeared bread slices (butter side down) into the parmesan. Gently shake to remove excess parm. Repeat with remaining bread slice.
  4. Place a pan over medium-low heat. Once hot add one slice of bread (parm side down).
  5. Top with shredded cheese and gently press the other slice of bread (butter/parm out) over the shredded cheese
  6. Cook for 3 to 4 minutes or until toasted on the bottom and the cheese begins to melt.
  7. Flip the grilled cheese, cover with a lid and continue to cook for an additional 2 to 3 minutes or until cheese has melted and bottom is toasted.
  8. Remove from heat, slice and serve.

Tips and Tricks for Success

Here are a few pointers for the perfect grilled sandwich every single time.

Keep the heat low. Err on the side of caution and keep the heat medium to medium-low. Getting the pan too hot risks burning the outside of the sandwich before the cheese melts or before you realize it’s time to flip it over!

Use a heavy-bottomed pan. To avoid uneven cooking, especially if you’re making more than one grilled cheese at a time, use a pan that has good conduction for even heating, like cast iron or non-stick aluminum.

Cover the pan. Not all recipes tell you to cover the pan, but we find that this extra step helps the cheese melt and the bread stay chewy on the inside while the outside is perfectly toasted.

Don’t skimp on the butter. This ingredient does two things in this recipe, it adds amazing flavor and keeps the bread from sticking and burning. Don’t be afraid to spread it on thick!

Perfect grilled cheese recipe close up on cheese pulls.

What to Pair with Our Grilled Cheese Recipe

While chips and a pickle spear are enough to make this a nostalgic meal from your childhood, amplify your mealtime by serving it with one of these delicious sides!

Storing and Reheating Your Grilled Cheese

We recommend only making what you can eat at once, but if you are making them for a crowd and have a few extra, here’s the best way to store it.

  1. Let the grilled cheese cool and wrap tightly in saran wrap.
  2. Refrigerate for 1-2 days.
  3. Add your grilled cheese to a pan and cover to warm back up. Heat the grilled cheese over low to medium-low heat on the stove for 1-2 minutes, then flip, cooking until the sandwich is warmed through and the cheese is melted again.

More Delicious Sandwich Recipes You Will Love

Perfect grilled cheese ripped into pieces.
Grilled cheese cut in half.
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The BEST Grilled Cheese Recipe

Make the BEST Grilled Cheese sandwich with this fool proof recipe. Perfectly melty cheese and buttery crunchy bread every time, no matter how you customize it!
Course dinner, lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Calories 737kcal

Ingredients

  • 2 tablespoons unsalted butter softened
  • 2 slices sourdough bread (or bread of choice)
  • 1 ounce shredded part skim mozzarella
  • 1 ounce shredded cheddar

Instructions

  • Spread 1 tablespoon butter evenly over each slice of bread.
  • Turn one of the slices over and top with shredded cheese.
  • Gently press the other slice of bread (butter out) over the shredded cheese.
  • Place a pan over medium heat. Once hot add grilled cheese. Cook for 3 to 4 minutes or until toasted on the bottom and the cheese begins to melt.
  • Flip the grilled cheese, cover with lid and continue to cook for an additional 2 to 3 minutes or until cheese has melted and bottom is toasted.
  • Remove from heat, slice and serve.

Notes

Tips and Tricks for Success:
Here are a few pointers for the perfect grilled sandwich every single time.
Keep the heat low. Err on the side of caution and keep the heat medium to medium-low. Getting the pan too hot risks burning the outside of the sandwich before the cheese melts or before you realize it’s time to flip it over!
Use a heavy-bottomed pan. To avoid uneven cooking, especially if you’re making more than one grilled cheese at a time, use a pan that has good conduction for even heating, like cast iron or non-stick aluminum.
Cover the pan. Not all recipes tell you to cover the pan, but we find that this extra step helps the cheese melt and the bread stay chewy on the inside while the outside is perfectly toasted.
Don’t skimp on the butter. This ingredient does two things in this recipe, it adds amazing flavor and keeps the bread from sticking and burning. Don’t be afraid to spread it on thick!
Storing and Reheating Your Grilled Cheese:
We recommend only making what you can eat at once, but if you are making them for a crowd and have a few extra, here’s the best way to store it.
  1. Let the grilled cheese cool and wrap tightly in saran wrap.
  2. Refrigerate for 1-2 days.
  3. Add your grilled cheese to a pan and cover to warm back up. Heat the grilled cheese over low to medium-low heat on the stove for 1-2 minutes, then flip, cooking until the sandwich is warmed through and the cheese is melted again.

Nutrition

Calories: 737kcal | Carbohydrates: 68g | Protein: 28g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1135mg | Potassium: 202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1120IU | Calcium: 495mg | Iron: 5mg

The post The BEST Grilled Cheese Recipe appeared first on Spoon Fork Bacon.

Filet o Fish (Copycat)

Sure, it takes a few extra steps to make a Filet o Fish at home, but the texture and flavor from this homemade recipe are incredibly delicious and heartier than what comes wrapped in paper at the drive-thru. Plus, you know exactly what goes into this fish sandwich and where your cod is sourced from. If you’re not a fan of deep frying, don’t worry! We have an easy tutorial below on how to make…

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The post Filet o Fish (Copycat) appeared first on Spoon Fork Bacon.

Filet o fish recipe sandwich on a board.

Sure, it takes a few extra steps to make a Filet o Fish at home, but the texture and flavor from this homemade recipe are incredibly delicious and heartier than what comes wrapped in paper at the drive-thru.

Plus, you know exactly what goes into this fish sandwich and where your cod is sourced from. If you’re not a fan of deep frying, don’t worry! We have an easy tutorial below on how to make this fish sandwich in the oven or air fryer to make it even healthier for you and your family.

To go a step further in the delicious department, you can easily make your own homemade tartar sauce to slather on your fish sandwich for a tangy, creamy dressing that’s much better than store-bought!

Want more copycat recipes? Try our Popeye’s Copycat Chicken Sandwich or In-N-Out Animal Style Fries!

How to Make a Filet o Fish Sandwich

Ingredients

Filet o fish recipe ingredients in a kitchen.

Process

  1. Dry each fillet with a paper towel and season with salt and pepper.
  2. In a shallow baking dish, combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
Cod fillets with seasoning on them to make a filet o fish sandwich.
Flour coating to make a filet o fish recipe.
  1. In another shallow baking dish, combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
  2. Finally, sprinkle panko into a third shallow baking dish. Dredge each fillet in the flour mixture and shake off excess. Next, dredge fillets in the egg mixture, shaking off excess, and finally, the panko crumbs until fully coated.
Beaten eggs in a bowl to make filet o fish.
Coating cod to make filet o fish copycat recipe.
  1. Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
  2. Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip, and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer the fried fish back to the baking sheet lined with a cooling rack.
Filet o fish coating on a baking sheet.
Freshly fried filet o fish resting on a baking sheet.
  1. Immediately top fillets with sliced cheese. Transfer fillets into the oven and bake for 2 to 3 minutes or until the cheese just starts to melt. Remove from oven.
  2. Spread tartare sauce onto the top and bottom of each bun. Place a cheese-covered fillet onto each of the bottom buns and gently press the top buns over each fillet. Serve.
Filet o fish on a baking sheet with cheese on top.
Filet o fish recipe on a board with french fries.

Why This is the BEST Filet o Fish Copycat Recipe

  • The flavorful thick, crunchy breading sticks right to the fish fillet as it fries
  • Can make this recipe in a deep fryer, oven, or air fryer!
  • A fast food favorite made healthier and heartier at home
  • Prepare them up to a few hours before dinner and let them sit in the refrigerator until you’re ready to fry or bake
Filet o fish sandwich with french fries on the side.

Tips and Tricks for Success

  • If you’re cutting large fillets down to size, cut them an inch or two larger than the bun, as the fish will shrink in size as it cooks.
  • Don’t skip the refrigeration step! After you’ve breaded your fish fillets, refrigerate them for 30 minutes to help make the fish as cold as possible to prevent overcooking in the hot oil and to help the breading adhere to the fish, which keeps it on the fish while cooking in the deep fryer.
  • The fish should be cooked through once the breading is golden brown, but you can check the internal temperature of the fish with a thermometer. It’s done and safe to eat at 145 degrees F.
Filet o fish sandwich up close.

Filet o Fish Sandwich Variations

Need to make substitutions or want to switch up the flavor? Try these substitutions and variations!

Flour – We used all-purpose flour, but if needed, make this gluten-free by using a 1-to-1 gluten-free flour instead.

Panko – Instead of panko, try pork panko (ground-up pork rinds) or make your own breadcrumbs by toasting your favorite bread and blending them into a coarse mixture. Use gluten-free breadcrumbs if needed.

Cheese – American cheese will make this sandwich taste like a true copycat, but you can switch it up with Swiss, Cheddar, Muenster, or Provolone cheese for a fun change of flavor.

Buns – We use soft brioche buns, but you can serve this fish sandwich in a regular hamburger bun, gluten-free bun, on ciabatta bread, or even wrapped in a tortilla for a wrap.

Seasoning – Make it spicy by adding 1/2 teaspoon of cayenne pepper to the mix or add a teaspoon of Old Bay seasoning for a little cajun flair.

Serving Suggestions

Sure, you could serve this fish sandwich with traditional french fries, but why not try something a little more fun, like baked polenta fries or asparagus fries instead?!

Prepare a big Cesar salad with homemade dressing or a shaved Brussels sprout salad.

For an extra helping of vegetables, make a batch of roasted cauliflower or crispy baked cauliflower tots.

Oven Baked Instructions

Preheat oven to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Place fillets onto a baking sheet lined with a cooling rack and bake for 15 minutes. Gently flip each fillet and continue to bake for an additional 7 to 8 minutes. Flip fillets once more, top with sliced cheese and bake for 1 more minute.

Air Fryer Instructions

Preheat air fryer to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Add fillets to air fryer basket, about 1/2 inch to 1 inch apart. Air fry for 10 minutes. Carefully flip each fillet and continue to air fry for 5 minutes. Flip each fillet again, top with sliced cheese and air fry for 1 minute.

More Delicious Sandwich Recipes You Will Love

Filet o fish sandwich with a bite taken out.
Filet O Fish on a cutting board up close.
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Filet o Fish (Copycat)

This homemade filet o fish copycat recipe is fried golden brown and has extra flaky fish in every bite. Covered in tangy tartar sauce and a slice of cheese, this version tastes even better than the classic McDonald's favorite!
Course dinner, lunch
Cuisine American
Servings 2
Calories 1395kcal

Ingredients

breaded fish fillets

  • 2 cod fillets (~6 ounces each)
  • 1 cup all purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dry mustard
  • 2 eggs beaten
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 cups vegetable oil for frying

assembly

  • 2 slices American cheese
  • 1/4 recipe tartare sauce
  • 2 brioche buns lightly toasted

Instructions

  • Dry each fillet with a paper towel and season with salt and pepper.
  • In a shallow baking dish combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
  • In another shallow baking dish combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
  • Finally sprinkle panko into a third shallow baking dish.
  • Dredge each fillet in the flour mixture and shake off excess. Next dredge fillets in the egg mixture, shaking off excess and finally the panko crumbs until fully coated.
  • Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
  • Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer fried fish back to the baking sheet lined with a cooling rack.
  • Immediately top fillets with sliced cheese. Transfer fillets into oven and bake for 2 to 3 minutes or until cheese just starts to melt. Remove from oven.
  • Spread tartare sauce onto the top and bottom of each bun.
  • Place a cheese covered fillet onto each of the bottom buns and gently press top buns over each fillet. Serve.

Nutrition

Calories: 1395kcal | Carbohydrates: 121g | Protein: 63g | Fat: 73g | Saturated Fat: 24g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 413mg | Sodium: 2191mg | Potassium: 1031mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1388IU | Vitamin C: 4mg | Calcium: 489mg | Iron: 7mg

The post Filet o Fish (Copycat) appeared first on Spoon Fork Bacon.

Egg Salad Sandwich Recipe

We’re so excited about our Egg Salad Sandwich Recipe we have for you today. We both love egg salad and like to keep things simple, but still very delicious! Our egg salad recipe is just that, simple and delicious. We love the contrast of the creamy filling against the fresh, peppery arugula and the soft and sturdy slices of bread. When we’re short on time, ingredients and want something very satisfying, we find ourselves turning…

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The post Egg Salad Sandwich Recipe appeared first on Spoon Fork Bacon.

Egg salad sandwich recipe on a surface.

We’re so excited about our Egg Salad Sandwich Recipe we have for you today. We both love egg salad and like to keep things simple, but still very delicious! Our egg salad recipe is just that, simple and delicious. We love the contrast of the creamy filling against the fresh, peppery arugula and the soft and sturdy slices of bread.

When we’re short on time, ingredients and want something very satisfying, we find ourselves turning to make this egg salad sandwich recipe more often then not! We probably make this recipe at least once a week!

How to Make Our Egg Salad Sandwich Recipe

Ingredients

Ingredients to make an egg salad sandwich.

Process

Egg Salad

  1. Place eggs in a pot and fill with water until just covered. Place pot over high heat and bring to a boil. Once water begins to boil, boil eggs for 6 minutes for medium-hard boiled eggs.
  2. Remove eggs from heat and transfer to an ice bath. Allow eggs to sit for 5 to 8 minutes or until no longer warm to the touch.
Eggs in a pot to make hard boiled eggs for egg salad sandwich.
Hard boiled eggs cooling in an ice bath.
  1. Crack eggs, discard shells and roughly chop.
  2. Transfer eggs to a mixing bowl. Add mayonnaise, chives, celery, mustard, and salt and pepper to a bowl and fold together.
Hard boiled eggs being chopped to make egg salad sandwiches.
Egg salad in a bowl about to be mixed together.

Sandwich Assembly

  1. Divide egg salad mixture and evenly spread over two slices of bread. Top each sandwich with arugula and gently press remaining bread slices over. Slice sandwiches in half and serve.
Egg salad sandwich in the process of being made.

Tips and Tricks for the BEST Egg Salad Sandwich Recipe

  • Keep it simple! We love keeping the filling and flavors simple to really let the egg shine.
  • Add a little crunch! We think the little bit of minced celery really pairs well with the rich and creamy eggs and mayonnaise mixture.
  • Don’t go overboard with the sauce! We think we have the perfect ratio of mayo-mustard to egg mixture. Everything is perfectly creamy, but still balanced. If the mixture is too saucy it won’t hold together well within the sandwich.
  • Cook you eggs medium to medium-hard! We love keeping the eggs cooked to medium/medium-hard because we think it adds a better texture (and ‘yolky flavor’) to the overall mixture!
Egg salad sandwiches close up.

Variations

Aside from the simplicity and flavor of this egg salad sandwich recipe, we love how things are left open for interpretation based on your personal preference! Some of our favorite ‘mix-ins’ are:

  • A little diced red onion or diced pickle adds a great bit of acidity that cuts through the rich egg mixture, if you want to add a touch of brightness (or brininess) to the sandwich.
  • Mix up the herbs – we keep things simple with chives, but dill is a common herb that tastes delicious in egg salad as well as tarragon and thyme!
  • Add a few dashes of your favorite hot sauce or chili paste to the egg mixture for some heat!
  • Although we like to keep the overall sandwich simple, feel free to load up the sandwich with other ingredients like sliced tomatoes, pepperoncinis, shredded iceberg or romaine (instead of arugula), sprouts, sliced cucumbers, etc.

Make Ahead Instructions

Our egg salad sandwich recipe can be made up to 1 day ahead of time and the egg salad mixture can be made up to 2 days ahead of time.

Once sandwich is assembled, tightly wrap sandwich in foil and store in the refrigerator until ready to enjoy!

Once egg salad mixture has been made, transfer to an airtight container and refrigerate until ready to use.

Egg salad sandwiches cut in half.

More Delicious Egg Recipes You Will Love

An easy egg salad sandwich recipe shown by egg salad sandwiches cut in half.
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Egg Salad Sandwich Recipe

The BEST Egg Salad Sandwich Recipe you will ever taste! We love this simple sandwich that's loaded with tons of flavor and takes just minutes to make. We know you will also love this delicious recipe!
Course dinner, lunch, main dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Servings 2
Calories 654kcal

Ingredients

egg salad

  • 5 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon thinly sliced chives
  • 1 teaspoon dijon mustard
  • 3 tablespoons finely diced celery
  • salt and pepper to taste

sandwich assembly

  • 1 cup loosely packed arugula
  • 4 slices sourdough bread

Instructions

egg salad

  • Place eggs in a pot and fill with water until just covered. Place pot over high heat and bring to a boil. Once water begins to boil, boil eggs for 6 minutes for medium-hard boiled eggs.
  • Remove eggs from heat and transfer to an ice bath. Allow eggs to sit for 5 to 8 minutes or until no longer warm to the touch.
  • Crack eggs, discard shells and roughly chop.
  • Transfer eggs to a mixing bowl. Add mayonnaise, chives, celery, and mustard, to bowl.
  • Stir together. Season with salt and pepper and continue to fold together.

sandwich assembly

  • Divide egg salad mixture and evenly spread over two slices of bread.
  • Top each sandwich with arugula and gently press remaining bread slices over.
  • Slice sandwiches in half and serve.

Notes

Tips and Tricks for the BEST Egg Salad Sandwich Recipe
  • Keep it simple! We love keeping the filling and flavors simple to really let the egg shine.
  • Add a little crunch! We think the little bit of minced celery really pairs well with the rich and creamy eggs and mayonnaise mixture.
  • Don’t go overboard with the sauce! We think we have the perfect ratio of mayo-mustard to egg mixture. Everything is perfectly creamy, but still balanced. If the mixture is too saucy it won’t hold together well within the sandwich.
  • Cook you eggs medium to medium-hard! We love keeping the eggs cooked to medium/medium-hard because we think it adds a better texture (and ‘yolky flavor’) to the overall mixture!
Variations
Aside from the simplicity and flavor of this egg salad sandwich recipe, we love how things are left open for interpretation based on your personal preference! Some of our favorite ‘mix-ins’ are:
  • A little diced red onion or diced pickle adds a great bit of acidity that cuts through the rich egg mixture, if you want to add a touch of brightness (or brininess) to the sandwich.
  • Mix up the herbs – we keep things simple with chives, but dill is a common herb that tastes delicious in egg salad as well as tarragon and thyme!
  • Add a few dashes of your favorite hot sauce or chili paste to the egg mixture for some heat!
  • Although we like to keep the overall sandwich simple, feel free to load up the sandwich with other ingredients like sliced tomatoes, pepperoncinis, shredded iceberg or romaine (instead of arugula), sprouts, sliced cucumbers, etc.

Nutrition

Calories: 654kcal | Carbohydrates: 68g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 418mg | Sodium: 2844mg | Potassium: 382mg | Fiber: 3g | Sugar: 7g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 7mg

The post Egg Salad Sandwich Recipe appeared first on Spoon Fork Bacon.

Grinder Sandwich

We made TikTok’s viral Grinder Sandwich (better known as the Grinder Salad Sandwich) and it definitely didn’t disappoint. Its been so long since I’ve had a grinder sandwich, I had forgotten how delicious they are. You might be asking how the viral version is any different but it’s the ‘salad’ mixture made with the shredded lettuce that takes it over the top! There’s something about the ‘salad’ that’s stuffed into the center of the hearty…

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The post Grinder Sandwich appeared first on Spoon Fork Bacon.

An Italian Grinder sandwich on a cutting board with chips next to it.

We made TikTok’s viral Grinder Sandwich (better known as the Grinder Salad Sandwich) and it definitely didn’t disappoint. Its been so long since I’ve had a grinder sandwich, I had forgotten how delicious they are. You might be asking how the viral version is any different but it’s the ‘salad’ mixture made with the shredded lettuce that takes it over the top!

There’s something about the ‘salad’ that’s stuffed into the center of the hearty sandwich that really brings out a much needed fresh and zesty texture. We promise you will not be disappointed to eat this during your next lunch break!

Up close on the detail of a grinder sandwich.

How to Make a Grinder Sandwich

Ingredients

Grinder sandwich ingredients on a kitchen counter.

Process

Salad

  1. Ia mixing bowl combine mayo, vinegar, oregano, and pepperoncinis.
  2. Add lettuce, red onion, and parmesan and toss together until evenly coated.
The base to make a slaw for a grinder sandwich in a bowl.
Grinder sandwich slaw in a bowl being mixed together.

Sandwich Assembly

  1. Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts.  Remove from oven and sprinkle each side with dried oregano.
  2. Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
An Italian roll with provolone cheese melted in the oven.
Grinder sandwich assembly with meat being placed on bread.
  1.   Top mortadella with cherry peppers, if using.
  2. Top cherry peppers with iceberg salad, then sliced tomatoes.
Pickled peppers being placed on top of mortadella.
Tomato and slaw on top of a sandwich to make a Grinder.
  1. Carefully, but tightly press the sandwich roll together, slice in half and serve.
A grinder sandwich freshly made on a surface.

Tips and Tricks for Success

  • Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
  • Don’t slice the tomato slices too thin or it will make the sandwich too wet.
  • Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.

Grinder Sandwich Variations

  • Use thinly sliced romaine lettuce instead of iceberg lettuce.
  • Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
  • If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
  • If you’re not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!
A grinder sandwich cut in half.

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An Italian grinder sandwich on a cutting board.
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Grinder Sandwich

A simple and delicious recipe for a Grinder Sandwich, specifically a Grinder Salad Sandwich! Our sandwich is a take on the classic version, with a simple 'salad' mixture stuffed into the center, taking this sandwich to the next level of tasty!
Course lunch
Cuisine Italian-american
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 1308kcal

Ingredients

salad

  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 thinly sliced pepperoncini
  • 1 cup shredded iceberg
  • 1 ounce thinly sliced red onion
  • 2 tablespoons grated parmesan
  • salt and pepper to taste

sandwich assembly

  • 1 Italian roll split
  • 2 slices provolone cheese cut in half
  • 1 teaspoon dried oregano
  • 3 ounces mortadella (or ham)
  • 2 ounces soppressata
  • 2 ounces salami
  • 1/2 thinly sliced vine ripe tomato
  • 3 chopped pickled cherry peppers optional

Instructions

salad

  • Ia mixing bowl combine mayo, vinegar, oregano, and pepperocinis.
  • Add lettuce, red onion, and parmesan and toss together until evenly coated.

sandwich assembly

  • Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts.  Remove from oven and sprinkle each side with dried oregano.
  • Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
  •   Top mortadella with cherry peppers, if using.
  • Top cherry peppers with iceberg salad, then sliced tomatoes.
  • Carefully, but tightly press the sandwich roll together, slice in half and serve.

Notes

Tips and Tricks for Success
  • Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
  • Don’t slice the tomato slices too thin or it will make the sandwich too wet.
  • Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.
Grinder Sandwich Variations
  • Use thinly sliced romaine lettuce instead of iceberg lettuce.
  • Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
  • If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
  • If you’re not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!

Nutrition

Calories: 1308kcal | Carbohydrates: 57g | Protein: 62g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 35g | Trans Fat: 0.04g | Cholesterol: 181mg | Sodium: 8954mg | Potassium: 1116mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1428IU | Vitamin C: 29mg | Calcium: 565mg | Iron: 7mg

The post Grinder Sandwich appeared first on Spoon Fork Bacon.

Pork Katsu

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center. Our version today is a…

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The post Pork Katsu appeared first on Spoon Fork Bacon.

I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded lettuce with a bowl of rice on the side. I loved it! It was always so perfectly crispy, but not greasy and very juicy in the center.

Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!

Pork katsu sandwiches cut in half.

What is Pork Katsu?

Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce.

In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!

How to Make a Pork Katsu Sandwich

Ingredients to make pork katsu sandwiches.

Process

  1. Season each pork chop generously with salt and pepper, on both sides.
  2. Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Seasoned pork chops on a plate.
Seasoned pork chops being dredged in flour to make pork katsu sandwiches.
  1. Next, dip each pork chop in the beaten egg until fully coated.
  2. Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Pork katsu sandwiches being dipped in scrambled eggs.
Panko crusted pork chops to make pork katsu sandwiches.
  1. Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Freshly fried pork katsu to make sandwiches.
  1. Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.
Deconstructed pork katsu sandwiches.

Tips for Making the BEST Pork Katsu Recipe

  • Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
  • Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
  • Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
  • Although you don’t have to add any Italian breadcrumbs we love using it in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!

Air Fryer Pork Katsu Instructions

We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.

To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Freezing Instructions

I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.

Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.

When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.

Stacked pork katsu sandwiches cut in half.

More Delicious Sandwich Recipes You Will Love

Stacked pork katsu sandwiches cut in half.
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Pork Katsu (Sandwich)

A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!
Course dinner, lunch, Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2
Calories 1036kcal

Ingredients

pork katsu

  • 2 (4 ounce) boneless pork chops (about ½” thick)
  • cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/4 cup Italian breadcrumbs
  • salt and pepper to taste
  • 2 cup vegetable oil for frying

assembly

  • 4 slices soft, milk bread, crusts removed soft, white bread is fine
  • 1/2 cup katsu sauce
  • 1/4 cup mayonnaise
  • 1 cup very finely shredded green cabbage

Instructions

  • Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
  • Season each pork chop generously with salt and pepper, on both sides.
  • Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
  • Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
  • Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
  • Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
  • Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
  • Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
  • Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.
  • Gently press down on the sandwiches while slicing each in half and serve.

Notes

Air Fryer Pork Katsu Instructions
We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.
To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.

Nutrition

Calories: 1036kcal | Carbohydrates: 110g | Protein: 21g | Fat: 57g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1933mg | Potassium: 320mg | Fiber: 6g | Sugar: 22g | Vitamin A: 218IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 7mg

The post Pork Katsu appeared first on Spoon Fork Bacon.

Baked Nashville Hot Chicken Sandwich with Honey

BAKED NASHVILLE HOT CHICKEN SANDWICH WITH HONEYWe are always trying to come up with new recipes that are crowd pleasing but also fairly easy to put together and our Baked Nashville Hot Chicken Sandwich with Honey are one of our favorite sandwiches ever…

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We are always trying to come up with new recipes that are crowd pleasing but also fairly easy to put together and our Baked Nashville Hot Chicken Sandwich with Honey are one of our favorite sandwiches ever! Nashville hot chicken became super popular in recent years so…

Pork Chop Sandwich

PORK CHOP SANDWICHChicago is known for so many iconic dishes like deep dish pizza, Italian beef sandwich and Chicago dogs to name a few; but one of my favorite classic Chicago dishes that’s a little less known outside of Chicago  is the Chicago St…

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Chicago is known for so many iconic dishes like deep dish pizza, Italian beef sandwich and Chicago dogs to name a few; but one of my favorite classic Chicago dishes that’s a little less known outside of Chicago  is the Chicago Style Pork Chop Sandwich! It’s an…