This delicious Grilled Chicken Panini with Zucchini, Tomato, and Mozzarella highlights end-of-summer vegetables on sour dough bread. Chicken Panini with Zucchini, Tomato Mozzarella There’s something about a hot sandwich that just feels more satisfying sometimes especially when you add protein like I did in this Grilled Chicken Panini. With the grilled chicken, this sandwich has […]
I think I just fell in love with my slow cooker again. These slow cooker meatball subs are so incredibly tender, flavorful, and just all-around decadent thanks to that low and slow simmer in marinara sauce. It’s magical! And the best part is that this recipe makes a pretty big batch, so you can freeze half for later (use them in subs or on pasta)! Cook once, eat twice. 🙌
Do I Have to Use a Slow Cooker?
You don’t have to use a slow cooker to make these amazing homemade meatball subs, but I’m telling you right now that you want to. That low and slow simmer in the sauce makes the most incredibly tender and flavorful meatballs you’ll ever eat. If you don’t have a slow cooker, follow the cooking instructions for my basic homemade meatballs, then pile them into your buns, top with cheese, and bake till the cheese is melted.
What Kind of Sauce to Use
I tested this recipe with the most basic, inexpensive, generic marinara sauce I could find at the grocery store to make sure they were still totally delicious even if you can’t spring for an expensive sauce. But feel free to use your favorite store-bought or homemade marinara sauce for these meatballs. You’ll need 3 cups of sauce, in total.
Freeze Half for Later!
This recipe makes about 24 hefty meatballs so if you use three meatballs per sub you’ll get 8 sandwiches. If that’s a little too much for your household to eat within a few days, go ahead and freeze half of the meatballs and sauce to use on pasta or more subs later! You can reheat the frozen sauce and meatballs in the microwave or in a saucepot over low heat.
P.S. We reheated the assembled meatball subs from the photos in the air fryer the next day and they were BOMB! We air fried at 350°F for about five minutes for the most delicious leftovers ever.
Slow Cooker Meatball Subs
These Slow Cooker Meatball Subs are extra tender and flavorful thanks to a low and slow simmer in marinara sauce.
Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Add the Italian sausage and ground beef to a large bowl with the whisked egg, breadcrumb mixture, and milk Use your hands to mix the ingredients together. Avoid overmixing the meat.
Divide and shape the meat into 24 meatballs, about 3 Tbps each. The easiest way to do this is to first divide the meat mixture into four equal portions, then divide each of those in half to make eight equal portions. Finally, divide each of the 8 portions of meat into thirds and shape them into balls to make 24 meatballs.
Place half of the meatballs in the bottom of a slow cooker in a single layer and cover with half of the marinara sauce. Add the rest of the meatballs then top with the remaining sauce.
Cook the meatballs on high for three hours or low for six hours.
After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. Give the meatballs and sauce a good stir to remix the sauce (there will be some fat pooling on the surface).
Preheat the oven to 350°F. Place the buns on a baking sheet or in a baking dish, then pile three meatballs into each bun. Spoon some of the extra sauce over each one. Top each sub with a little shredded cheese.
Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty. Enjoy hot!
How to Make Slow Cooker Meatball Subs – Step by Step Photos
Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, ¼ tsp salt, and ¼ tsp pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.
Add the whisked egg, breadcrumb mixture, ¼ cup milk, 1 lb. Italian sausage, and 1 lb. ground beef to a bowl. Use your hands to mix the ingredients together.
Divide and shape the meat mixture into 24 meatballs. The easiest way to divide the mixture evenly is to first divide it into four equal portions. Divide each of those in half to make eight equal-sized pieces. Finally, dive each of the eight sections into three meatballs.
Add half of the meatballs to the slow cooker in a single layer, then cover with half of the marinara sauce. Add the rest of the meatballs in a second layer and pour the remaining sauce over top, making sure all the meatballs are covered in sauce.
Place the lid on the slow cooker and cook on high for three hours or low for six hours.
After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. You’ll see some fat pooling on the surface, but don’t worry, that deliciousness will be stirred right back into the sauce.
Stir the meatballs in the sauce to make sure everything is evenly combined. These meatballs can now be used in subs or even on a plate of pasta!
To make the meatball subs, preheat the oven to 350°F. Place your buns on a baking sheet or in a baking dish. Fill each bun with three meatballs and spoon some of the sauce over top.
Top each sub with a little shredded mozzarella.
Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty.
Enjoy the meatballs hot! I garnished with chopped parsley for some color, but the parsley isn’t needed for flavor. :)
If you’ve never made an Air Fryer Grilled Cheese, get ready for the crispiest and gooiest results ever! My secret is to mix softened butter with Italian seasoning and parmesan cheese and then spread it on the outside of the sandwich. This one step creates an unforgettable thunderous crunch that gives way to the dreamiest pillow of molten cheese.
Tips for making grilled cheese in an air fryer:
Use sliced cheese instead of shredded. The air circulation in an air fryer is very strong, and shredded cheese won’t stay on your bread as well as heavy slices.
Butter the outside of your bread slices from crust to crust. Full coverage is the only way!
Don’t press down on the sandwich when flipping it, which will destroy the airiness of your bread.
Try not to rush the process. Make sure to get five minutes on each side for the most unctuously melted cheese and crispy bread combo.
What type of cheese is best for grilled cheese?
Classically, you make grilled cheese with a few slices of American. But feel free to choose your own adventure. Any good melting cheese will work just fine. For the best results, use room temperature cheese, which melts faster and doesn’t separate into greasy clumps. My top 5 in no particular order:
Mild or Sharp Cheddar
Please note that extra-sharp cheddar did not make the cut. Though it’s a delight, extra-sharp cheddar has a low water content because it’s aged, and the older cheese gets, the dryer it becomes.
Is there a type of bread that’s best for a grilled cheese?
Undoubtedly (because cheese can be heavy) you need sturdy slices of bread with a tight crumb. Just make sure they aren’t more than a half-inch thick because the cheese will take forever to melt. Bread with an open crumb (a lacy pattern of irregularly sized holes) can be challenging to work with because the cheese escapes through the craters. Especially great choices include:
An air fryer is the PERFECT tool for reheating grilled cheese. It generates warm air that circulates all around your sandwich, crisping up even the doughiest bread and re-melting your cheese with ease. Cook for two minutes per side, and insert a butter knife into the cheese. If the knife blade is hot to the touch when you remove it, you are good to go!
The secret to the crunchiest, gooiest, air-fryer grilled cheese EVER is first mixing softened butter with Italian seasoning and Parmesan cheese and then spreading it on the outside of your bread. You can't get results like these from a pan!
First, combine the room temperature butter, grated Parmesan, and Italian seasoning in a bowl. Then, spread the butter mixture over one side of each piece of bread, from edge to edge.
Place the sliced cheese between the two pieces of bread, buttered sides facing out.
Preheat the air fryer (if yours does not have a preheat setting, let it run for about four minutes at 400ºF).
Finally, place the sandwich in the air fryer basket. Cook at 350ºF for five minutes, then flip and cook for 5 minutes on the other side, or until golden brown and crispy and the cheese is melted through. Slice and serve.
*If you do not have sourdough bread, any hearty bread will do. Softer bread may require less time in the air fryer.
How to Make Air Fryer Grilled Cheese – Step by Step Photos
Combine the room temperature butter, grated Parmesan, and Italian seasoning in a bowl.
Spread the butter mixture over one side of each piece of bread, from edge to edge.
Place the sliced cheese between the two pieces of bread, buttered sides facing out.
Preheat the air fryer. If yours does not have a preheat setting, let it run for about four minutes at 400ºF. Once preheated, place the sandwich in the air fryer basket.
Cook at 350ºF for five minutes.
Once the sandwich has cooked for 5 minutes, flip it on the other side, and cook for five minutes more, or until both sides are golden brown and crispy, and the cheese is melted through. Slice and serve.
Sloppy Joes were a mainstay weeknight dinner in our house when I was growing up in the 80s, but we always made it with a canned sauce (Manwich, or the generic equivalent). Once I started cooking for myself, I realized how easy it was to quickly whip up sauces like that from ingredients I already had in my pantry, and I never looked back. These Homemade Sloppy Joes are quick, easy, full of flavor, AND freezer friendly. 🙌 Plus, I’ve got some tips for you below to make them even more budget-friendly, since the price of ground beef isn’t getting lower anytime soon.
What is Sloppy Joe Sauce?
Sloppy Joes are a loose meat sandwich made with ground beef, peppers, and onions in a special red sauce, and the sauce is totally what makes a sloppy joe sandwich. It’s a savory, tangy, and slightly sweet tomato-based sauce. While some recipes simply use heavily seasoned ketchup for the sauce, our recipe is a bit more rich in flavor with tomato sauce, tomato paste, Worcestershire, vinegar, sugar, Dijon, and chili powder.
How to Serve Sloppy Joes
Sloppy Joes are traditionally served on a hamburger bun, sometimes with cheese, sometimes without. But you can totally get creative. Pile it into a tortilla and turn it into a sloppy joe taco, spoon it over a baked potato, eat it as a bowl meal over rice, or go for the ultimate budget option and just eat it on white bread (if you know, you know).
Chop the vegetables first, so they’re ready to go. Finely dice one yellow onion and one green bell pepper, and mince 2 cloves of garlic.
Add 1 Tbsp olive oil and 1 lb. ground beef to a large skillet. Cook over medium heat until the ground beef has browned. If you’re using a higher fat content ground beef, you’ll want to drain off the excess fat after it has browned.
Add the onion, bell pepper, and garlic to the skillet and continue to sauté until the vegetables have softened.
Finally, add the ingredients for the sauce: one 15oz. can tomato sauce, 3 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 1 tsp Dijon mustard, 1 tsp chili powder, 1 tsp Worcestershire sauce, and ¾ tsp salt.
Stir everything to combine and heat through. Let the meat and sauce simmer over medium-low for 5-10 minutes, or until it has thickened to your liking.
Toast your buns in a skillet or in the oven, then pile the saucy meat mixture on top.
Enjoy your sloppy joes with some chips and plenty of napkins because they’re as messy as they are delicious!
Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based […]
Last week I saw an amazing photo of an incredible slow cooker French dip sandwich recipe and I couldn’t stop thinking about them. I wanted those sandwiches and I wanted them bad. But then I thought, “What if I tried to make vegetarian French dip sandwiches?” and then I was on a mission. This portobello mushroom-based French dip recipe turned out really amazing on the first try. So amazing, in fact, that this is the most enthusiastic that I’ve seen my boyfriend about any recipe that I’ve made for him so far. And I feed him a lot. ;)
Originally posted 12-15-2016, updated 5-0-2022.
What is a French Dip Sandwich?
French dip sandwiches are made with tender shaved beef piled onto a French roll, topped with melted cheese (sometimes) and served with a rich broth, or au jus, for dipping. It’s absolutely delightful. BUT, because beef is so expensive these days, these vegetarian French dip sandwiches made with portobello mushrooms are a really tasty alternative. You won’t belive how delicious this broth is!
And what recipe had me drooling at my computer screen and ultimately inspired the vegetarian version? These Slow Cooker French Dip Sandwiches from Carlsbad Cravings.
How to Make a French Dip Sandwich Vegetarian
I replaced the tender beef in classic French Dip sandwiches with meaty strips of portobello mushrooms and sautéed onions to bulk them up while keeping the price low.
I’d normally add a little Worcestershire to the broth of a beef French dip, but that has anchovies in it. So, to mimic the salty-sweetness of Worcestershire, I added a little soy sauce and just a smidge of brown sugar. That hint of sweetness from the brown sugar really helped balance the flavors and made the broth complex, so don’t be tempted to skip it.
Also, I highly suggest using Better Than Bouillon to make your broth. It has a deep flavor and just the right amount of salt.
How to Store Leftovers
If you’re not eating these sandwiches all at once, store the mushroom and onions in the broth and reheat them together before piling the filling into the sandwiches and dipping them into the remaining broth. You can heat these sandwiches in a matter of minutes under the broiler, so it’s a nice quick meal for leftovers!
What Kind of Bread Should I Use?
One last note. Due to pricing and product availability, I did not use a French loaf for my sandwiches (I know, I know). Instead, I bought a pack of hoagie rolls that worked quite well. The key to choosing your bread for these sandwiches is to make sure you have something very sturdy and crusty so that it holds up to dipping in the delicious broth.
Vegetarian French Dip Sandwiches
These Vegetarian French Dip Sandwiches are fast, easy, and feature a salty-sweet herb infused vegetarian au jus for dipping.
Slice the onion into thin strips. Rinse the portobello caps to remove any dirt or debris. Slice each cap in half, then crosswise into 1/4-inch thick strips.
Add the butter to a deep skillet along with the sliced onions. Sauté the onions over medium heat for a few minutes, or just until they begin to soften.
Add the sliced mushrooms to the skillet along with the salt, pepper, thyme, and oregano. Sauté the mushrooms until they release all their moisture and the liquid in the bottom of the skillet has evaporated (about 10 minutes). You should see some browned bits coating the bottom of the skillet.
Add the vegetable broth, soy sauce, brown sugar, and garlic powder and stir to dissolve the browned bits from the bottom of the skillet. Allow the liquid to come up to a simmer, then turn down to low and simmer for about 5 minutes while you toast the bread.
Open the rolls and place them on a baking sheet, open sides up. Turn the oven on to broil and place the rolls in the oven on the middle rack. Watch the rolls closely and broil just until you see a slightly browning on the edges (about 5 minutes).
Use a slotted spoon or tongs to take the mushrooms and onions out of the au jus. Divide the mushrooms and onions among the four rolls. Top each sandwich with a slice of provolone.
Return the sandwiches to the oven and broil for a few minutes more, or just until the cheese is melted. Close the sandwiches up and serve with the au jus from the skillet for dipping.
*The type of broth you use will greatly affect the end flavor of the au jus. I used vegetable flavored Better Than Bouillon concentrate to make my vegetable broth.
How to Make Vegetarian French Dip Sandwiches – Step by Step Photos
Slice one yellow onion into thin strips. Wash and slice three portobello caps. I used three caps, which weighed ½ lb. total. I like to slice them in half, then crosswise into strips so that the strips aren’t super long.
Add the onions and 2 Tbsp butter to a deep skillet. Sauté the onions over medium heat just until they begin to soften (about 3 minutes).
Then add the sliced mushrooms, a pinch of salt and pepper, 1/4 tsp dried oregano, and 1/4 tsp dried thyme. Sauté the mushrooms and onions until the mushrooms release all their moisture and the liquid in the bottom of the skillet evaporates. There should be some caramelized browned bits stuck to the bottom of the skillet.
Add 2 cups of vegetable broth to the skillet and stir to dissolve the browned bits off the bottom. Then add 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, and 1/8 tsp garlic powder.
Let the au jus come up to a simmer, then turn it down to low and let it simmer for 5-10 minutes while you toast the bread.
Place four opened French or hoagie rolls on a baking sheet, open side up. Turn the oven on to broil and toast the bread under the broiler just until you start to see a little browning on the edges. I kept my oven rack in the middle so that the bread was far enough away from the broiler that it wouldn’t toast super fast. That gives you a little more room for error.
Use tongs or a slotted spoon to pick the mushrooms and onions up out of the au jus, then pile them onto the toasted rolls.
Add a slice of provolone to each…
Then return the sandwiches to the broiler to melt the cheese. The open bread will continue to brown here, so if your bread was a little more on the brown side after the first broil, flip the pieces over so they’ll brown on top instead.
Finally, close up the sandwiches and serve while hot! But don’t forget to ladle that yummy au jus into little bowls for dipping.
These Vegetarian French Dip Sandwiches are seriously good stuff. nomnomnom
I thought I’d update my shredded egg salad recipe today, it has been a while! The first time I made a grated egg preparation like this was in 2014 after discovering some exceptional eggs at the Farmers’ Market in San Francisco. I’ve been making variations over the years, and made a version of the grated egg avocado toast (the one that recently took TikTok by storm) for lunch yesterday. You grate eggs over the top of avocado toast. I added some extra flare – curry powder and the like. Such a great, easy lunch.
Why Shred or Grate Eggs?
My shredded egg journey started when I bought some really good eggs. I mean, there are special eggs, and there are special eggs. The kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Bring them home with me so I could try them. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market – through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad.
Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I’d toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it. That is why you shred them, to keep things light.
More About The Eggs
If you’re curious about the inspiration eggs – here’s what happened. I was at the market when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if “any” were available. At that point I wasn’t entirely sure what she was asking for, but the way she inquired insinuated she didn’t always succeed. Now I know.
That’s where the eggs live — when they’re available. They are eggs from sprout-fed chickens. Think about that – sprout fed chickens. And they’re perhaps the best eggs I’ve had (with the exception of the eggs I’d buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when a more standard approach to egg salad might be called for – smashing and chopping the eggs + a more enveloping dressing. But for now, I’m on the shredding bandwagon.
Shredded Egg Salad Variations
Shredded Egg Salad Toast with Gruyere: This has been my long-time favorite version of this sandwich. Grate some gruyere cheese onto a slab of garlic-rubbed toast and put that under the broiler for a bit (until the cheese bubbles and melts). Top with the shredded egg salad (recipe below) and a sprinkling of chives.
Shredded Egg Salad Lettuce Wraps: I love the shredded eggs in a wrap of some sort of tender butter lettuce along with a sprinkling of fried shallots, toasted almond slices, and a kiss of hot sauce.
Grated Turmeric Egg Salad: You know where this is headed right? If you have some of these Pickled Turmeric Eggs on hand you can use them as a component. They aren’t as mild as standard hard-boiled eggs because of the vinegar, but they are a great accent.
Shredded Curried Egg Salad: I can imagine a shredded egg version of this curried egg salad would be really amazing. I’d scale back the amount of yogurt called for a bit, but imagine the grated egg with toasted pecans, apple bits, and chives! Would be so good!
TikTok Grated Egg Avocado Toast
The version of the internet-famous TikTok Grated Egg Avocado Toast I made for lunch was just that plus some flare. I topped the grated egg with a few quick-pickled red onions, whisper thin slices of scallions, a nice squeeze of lemon, a pinch of curry powder, and a few sesame seeds. Good bread is key!
If you’re looking for low-lift, substantial, vegetarian or vegan sandwich ideas, you’re going to want to make a deli-sized container of this chickpea salad sandwich filling. It’s not only perfect for really great chickpea salad sandwiches, it’s also a favorite filing in lettuce wraps, and a legit snack spread throughout the week. When you go the sandwich route, it’s like a vegan “tuna salad” sandwich with chickpeas standing in for the tuna. Or chicken salad sandwich with chickpeas instead of chicken. This is not a new concept, but I thought I’d walk you through the version I make around here on many Sunday afternoons.
What I Love About This Sandwich
There are so many things I love about this sandwich. I love the garlic-rubbed crunchiness of the bread in contrast to the softer chickpea salad filling. And I love that it keeps me going for hours. Basically, it’s delicious, and it does the job. If you keep a big container of this in your refrigerator, not only can you make excellent chickpea salad sandwiches all week, you can switch it up all sorts of ways I’ll outline below.
Chickpea Salad Sandwich Ingredients
To take an average chickpea salad sandwich to the next level, pay attention to the ingredients first. I go strong a number of the ingredients others tend to be a bit shy about, but I find this approach delivers a chickpea sandwich filling that hits all the right buttons, and is even better on days two and three. The flavors really come together. Here are some thoughts on the ingredients in this sandwich, and how I choose (or deal with) each one.
Bread: I’m going to argue that there are two routes to go on the bread front. You’re either going to want to choose slices of good, hearty sourdough bread for this sandwich. Slices you can toast or grill brushed with olive oil and rubbed with the better part of a clove of garlic. Or, take the completely opposite approach by choosing a soft, pillowy squishy loaf of some sort of multi-grain sandwich bread. Maybe you lightly toast this bread, but maybe not. I most often opt for the toasted sourdough (pictured throughout), and tend to enjoy it open-faced this way, but there are times when I like this chickpea salad sandwich with a softer bread as well. I suspect you’ll know which camp you’re in from go.
Chickpeas: You smash the chickpeas, and to do so you have a couple options. Because I will do just about anything to avoid unnecessarily having to wash an appliance, I typically hand-smash the chickpeas in a large bowl using a large fork, or (even better!) a potato masher. Some chickpeas are softer than others, it seems to vary from can to can, and I find chickpeas cooked from dry beans generally have more structure. If you end up with harder chickpeas, the fork method can be a bit frustrating. Grab a potato masher or a few quick pulses in a food processor also does the trick. You want to break down the chickpeas, not attempt to turn them to hummus, so go easy on the pulsing.
Mustard: I prefer whole-grain mustard here, but if you have a Dijon-style mustard on hand, by all means use that. I also tend to dial up the mustard quite a bit – more assertive, but still balanced I’d argue.
Relish: I usually reach for whatever deli-style relish Wayne has in the refrigerator door. It’s usually on the sweeter side but doesn’t have to be.
Walnuts: I love the texture and substance a few toasted walnuts bring to this sandwich. Give it a go, even if you’re a bit skeptical. I found myself out of walnuts for this round of sandwiches and really enjoyed the pine nut swap!
Chile: I always add a finely chopped serrano to this chickpea salad sandwich filling, it adds dimension more that spiciness, and a nice pop of green flavor. Optional, of course, but recommended.
The recipe I’m posting down below is my base “go-to” chickpea salad sandwich recipe. But I love to play around. Here are some variations I’ve enjoyed over there years to encourage you to also experiment with the ingredients you have on hand.
Ultra Hippie Chickpea Salad Sandwich: To the chickpea salad, add a couple handfuls of finely chopped kale & toasted sunflower seeds in place of the walnuts, and a tablespoon or so of nutritional yeast. Finish with crushed toasted nori or nori furikake.
Spicy Chickpea Salad Sandwich: I love a spicy everything, but with this sandwich like the lead spicy component *on* the sandwich, not mixed in. Tabasco, Cholula, or other hot sauce sprinkled across the top of the chickpea salad component is where it’s at for me. Calabrian Chile paste is also A+ here as the spicy topping.
Vegan Chickpea Salad Sandwich: To make this sandwich vegan, use your favorite plant-based, vegan yogurt. You basically want something to pull all the ingredients together, so if you don’t have a vegan yogurt on hand, you can experiment with a vegan mayo, tahini, or a combination of the two as well. Keep in mind, this is basically a vegan “tuna” salad sandwich, with smashed chickpeas standing in for the tuna. And similar to a tuna sandwich, it is very much about personal preference and ingredient ratios.
The recipe included below is my base starting point, but play around a bit with the ingredients you keep on hand and love. Other things I like to mix in (not all at once): shredded basil in summer, a smoked salt, finely shredded cabbage, shredded carrots, a couple teaspoons of miso, a bit of preserved lemon. Have fun, experiment, and let me know any favorite combinations you come up with.
I hope you enjoy this sandwich as much as I do, it really is one of my favorite, easy, feel-good lunches. If you love chickpeas as much as I do here’s where you can browse more chickpea recipes – there are tons! There are more sandwich recipes, and some of my favorites include this Vegetarian TLT Sandwich, classic Egg Salad Sandwich, Grillable Tofu Burgers. Or if you’re just looking for easy ways to combine good bread with good toppings, it’s hard to beat bruschetta, and I talk through how to adapt it for the seasons on that page – beyond tomatoes ;).
This healthy Sloppy Joe recipe is family-friendly, made with ground sirloin beef and some minced veggies – great for those picky eaters! Sloppy Joe Recipe Sloppy Joes recipe is for the meat only, we love to serve it on potato rolls but I have also served it over baked potatoes, baked sweet potatoes and roasted […]
Grocery prices keep going up and with supply chain issues keeping us on our toes, eggs have once again become a staple in my diet. They’re inexpensive, versatile, and don’t go bad too quickly. And it just doesn’t get any easier than a simple egg salad. So if you’re short on time, want something filling, cheap, and quick, make some egg salad! This is my super easy and delish version, but I’ve got lots of ideas for variations below, too!
Keep it Simple
When I was looking around at different egg salad recipes on the internet, they all seemed to be a little too complicated for my busy life. Almost all of them included fresh herbs, one single rib of celery, or other things that I don’t usually keep on hand. So I made my egg salad as simple and delicious as possible. Just a few simple ingredients that you can keep in your fridge, and nothing fancy. But if you want something fancy, I’ve got ideas for that, too. ;)
What Else Can You Add to Egg Salad?
Alright, here’s where you can have some fun, if you happen to have some of these ingredients on hand. Try adding some of these to your egg salad to take it up a notch:
Hot sauce (sriracha, Tabasco, gochujang, chili garlic sauce, etc.)
Kimchi (finely chopped)
Avocado (in place of the mayo)
Everything bagel seasoning
Pickled red onions
Jalapeños (fresh or pickled)
Fresh herbs (dill, parsley, scallions)
How to Serve Egg Salad
Everyone knows about the classic egg salad sandwich (on toast or a croissant with lettuce), but you can also serve egg salad with crackers for scooping, you can serve it in lettuce cups, or even in an avocado half! You could also serve it up wrap style in a tortilla with lettuce, or as a salad topper over a bed of greens.
How Long Does Egg Salad Last?
I purposely made this a small batch recipe so you don’t have to worry about leftovers, but if you choose to make a larger batch, the leftovers should stay good in the refrigerator for about 4-5 days.
The recipe below scales up very easily. Simply adjust the number of servings in the recipe box and the ingredients will auto adjust for you.
Easy Egg Salad
This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!
Total Cost $1.34 recipe / $0.67 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 2about ¾ cup each
Author Beth – Budget Bytes
Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.
Add four large eggs to a pot and cover with water. Place a lid on the pot and turn the heat on to high. Allow the water to come up to a full boil. Once boiling, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
After 12 minutes, transfer the eggs to an ice bath or run under cold water until cooled. Peel and chop the eggs into ½-inch pieces.
Add the chopped eggs to a bowl along with 3 Tbsp mayonnaise, 1 tsp Dijon mustard, 1 Tbsp dill relish, ¼ tsp lemon juice, and ⅛ tsp each of salt and pepper.
Stir all of the ingredients together until well combined, mashing some of the yolks into the dressing as you stir. Taste and adjust the seasonings to your liking.
Serve the egg salad immediately or refrigerate until ready to eat! (serving suggestion pictured: egg salad sandwich on toast with mixed greens)
I’m of the opinion that pretty much everything tastes better in a toasted tortilla. I often take leftover ingredients from my fridge and turn them into a tasty quesadilla. So that’s exactly what I made with the leftover frozen spinach in my freezer. Easy, cheesy, creamy Spinach and Mushroom Quesadillas!
To craft these Spinach and Mushroom Quesadillas, I used my Creamy Chicken and Spinach Quesadillas as a template. The filling is a combination of your main ingredient (in this case mushrooms and spinach), cheese, and a little bit of sour cream to make everything extra creamy and delicious. That little bit of sour cream really takes the quesadillas to the next level!
Can I Use Fresh Spinach?
I also tested this recipe using fresh spinach, just to see which would be better. I added the fresh, roughly chopped spinach to the quesadilla filling without sautéing. The quesadillas were good, but they did get a bit watery if they sat in the hot skillet too long or sat on the plate too long before eating.
Another option for fresh spinach would be to sauté the fresh spinach down until almost all of the water is cooked out, but you’d likely need a very large quantity of spinach yield enough to fill the quesadillas once sautéed.
I kept my spinach and mushroom quesadillas very simple with classic mozzarella cheese, but you could have fun here and add more flavor by swapping out the cheese or adding a second type of cheese. Adding a few crumbles of feta or a couple of tablespoons of grated Parmesan to the mozzarella would add an extra punch of flavor. Mixing in some smoked gouda would also be amazing! If you want things a little more spicy, you could use pepper jack in place of the mozzarella.
Spinach and Mushroom Quesadillas
These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.
Course Lunch, Main Course, Snack
Total Cost $5.73 recipe / $1.15 each
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Beth – Budget Bytes
1/4tspfreshly cracked pepper, divided$0.02
1/8tspcrushed red pepper$0.02
1/2lb.frozen chopped spinach$0.84
Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet. Set the mushrooms aside.
While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.
Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.
Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).
Slice the quesadillas and serve!
*You can swap out or mix in your favorite type of cheese.
How to Make Spinach and Mushroom Quesadillas – Step by Step Photos
Slice 8oz. mushrooms. I used baby bella, but you can use whatever type you like.
Add the mushrooms to a skillet along with 1 Tbsp cooking oil, ¼ tsp garlic powder, ⅛ tsp salt, ⅛ tsp pepper, and ⅛ tsp crushed red pepper. Sauté over medium until the mushrooms have released all of their moisture and it has evaporated out of the skillet. Set the mushrooms aside.
Thaw ½ lb. of frozen chopped spinach. Squeeze as much water out of the spinach as possible. You should have about one loosely packed cup of dried spinach.
Add the spinach, mushrooms, 8 oz. shredded mozzarella, ¼ cup sour cream, and an additional ⅛ tsp salt and pepper to a bowl.
Stir the ingredients together until well combined.
Add about ½ cup of the spinach mushroom mixture to each tortilla, spreading it out over one side, then folding it closed.
Toast the quesadillas in a skillet over medium heat until they are golden brown and crispy on the outsides and melty on the insides. I don’t use any butter or oil in the skillet, but you can if you prefer a more fried texture to the tortilla.