I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold f…
I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring…
If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for it. There are few things in life more comforting than a homemade patty melt. In this easy recipe, the traditional juicy beef patty gets swapped with shredded braised beef, taking the whole idea to another level. If you’re stoked to try some tender meat, melted cheese, grilled onions, and jalapenos between toasty bread slices, keep scrolling!
If you’ve been a fan of my birria grilled cheese, you’re gonna love these simple patty melts. Think of them as the birria’s American cousins, celebrating the good news that it’s finally Sam Adams’ Octoberfest season. This Marzen-style beer doesn’t just go great with a meal—it’s a game-changer in the cooking process, adding a warm heartiness to our braising liquid.
This beer-braised beef melt is everything you want in a classic patty melt recipe and more—melt-in-your-mouth beef, gooey cheese, and just the right amount of savory flavor and spice. Beef short ribs are perfectly braised in a Dutch oven with some seriously aromatic flavors. Plus, with Sam Adams Octoberfest in the mix, this dish brings a depth of flavor that’s perfect for fall grilling.
what’s so special about Samuel Adams Octoberfest?
Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.
Here’s what you’ll need to make this incredible toasted sandwich with the tastiest ingredients.
Beef: Grab 6-8 beef short ribs. You’ll also need kosher salt, black pepper, and garlic powder to season those ribs before they hit the grill.
Braising + Seasonings: For the braising liquid, we’re using Samuel Adams Octoberfest, along with beef broth, black pepper, garlic, sea salt, chipotle puree (for that kick), dried oregano, cinnamon sticks, rosemary and thyme sprigs, and bay leaves.
Grilled Cheese: To build the ultimate sandwich, you’ll need shredded cheddar cheese, some sliced red onions, jalapeños, and, of course, thick-cut pieces of bread—Texas toast or sourdough bread are some great options.
The cook time to bring all these ingredients together isn’t quick, but the process is simple. Trust me, the results are so freakin’ delicious that you won’t mind the extra effort.
How to Make the Beef Melt
Grilling & Braising
The best beef patty melt recipe begins by firing up your grill to medium-high heat (around 375 degrees F). Slather your beef short ribs with canola oil, then season them generously with kosher salt, black pepper, and garlic powder.
Sear those ribs on all sides until they’ve got a nice dark golden brown crust. Once seared, set the ribs aside and place your Dutch oven directly on the grill.
Add a splash of oil to the Dutch oven or large skillet, then toss in some minced garlic and sauté until fragrant—about 2 minutes should do it. Next, add in your sliced onions and let them brown for another 2 minutes. Now, it’s time to bring in the special sauce: pour in that Samuel Adams Octoberfest, followed by the beef broth, chipotle puree, black pepper, sea salt, dried oregano, cinnamon sticks, rosemary, thyme, and bay leaves.
Pop the beef short ribs back into the Dutch oven, making sure they’re almost submerged in the braising liquid. Cover it up and let everything simmer over medium-high heat for about 3.5 to 4.5 hours or until the beef is fork-tender. Don’t forget to skim the fat off the top of the sauce as needed.
Once the beef is tender and falls off the bone well, remove it from the Dutch oven. Discard the bones and then strain the braising liquid until you have a smooth consomme. Shred the beef and then set it aside in a bowl.
Beer-braised beef Melt Final Touches
Now, heat up a cast iron skillet over medium-high heat (about 350 degrees F). Add a bit of oil to the skillet, then toss in your sliced red onions and jalapeños. Let them soften up for 3-4 minutes. Transfer onions and peppers to a plate.
To build your beef patty melt, take a slice of bread and load it up with shredded cheese, shredded beef, grilled red onions, and then some jalapeños. Top it with more cheese and then another slice of bread. On the skillet, toast the first side for about 45-60 seconds and repeat for the other side. The bread should look golden brown, and the cheese should be all gooey and melted. Repeat with the remaining sandwiches.
Serve up these bad boys with a side of that flavorful beef consomme, topped with chopped red onions and then some cilantro. Dip, bite, enjoy. Cheers to the best patty melt recipe ever!
What to Serve with the Beef Melt
The beer-braised beef patty melt pairs perfectly with crispy French fries, onion rings, sweet potato fries, or even a fresh potato salad. Want something to sip on? Crack open another Sam Adams Octoberfest, or go for a classic choice like a chilled glass of white wine. For the true diner experience, you can’t go wrong with a cold root beer float on the side either.
Leftovers & Reheating Instructions
If you somehow have a leftover beef patty melt, wrap it up in plastic wrap or aluminum foil. Store in an airtight container in the fridge for no more than a few days. When you’re ready to reheat, pop it back in a hot skillet over medium heat until the cheese melts again. The consomme can be stored in a small bowl with a tight-fitting lid—reheat it on the stovetop when you’re ready to serve.
Absolutely! While American cheese gives you that classic beef patty melt, you can swap it out for a slice of Swiss cheese, cheddar, or even parmesan cheese.
What if I don’t have a Dutch oven?
No Dutch oven? No problem. You can use a large cast iron skillet. Just make sure it can handle the heat and has enough room for the beef and braising liquid.
How can I make this less spicy?
If you’re not into the heat, just skip the chipotle puree. You’ll still get tons of flavor from the braising mix, but without the kick.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
This epic sandwich takes the classic American patty melt to another level with beef that's braised with Samuel Adams October Fest.
Course Dinner, Lunch
Cuisine American
Prep Time 1 hourhour
Cook Time 4 hourshours30 minutesminutes
Total Time 5 hourshours30 minutesminutes
Servings 6people
Calories 313kcal
Author Derek Wolf
Ingredients
Beef:
6-8Beef Short Ribs
3tbspKosher Salt
3tbspBlack Pepper
3tbspGarlic Powder
Canola Oilas needed
Braising + Seasonings:
12ozSam Adams Octoberfest
2-3cupsBeef Broth
3clovesgarlic
2tbspblack pepper
2tbspSea Salt
2tbspChipotle Puree
1.5tbspDried Oregano
2Cinnamon Sticks
3-4Rosemary Sprigs
2Thyme Sprigs
2Bay Leaves
Grilled Cheese:
3cupscheddar cheeseshredded
1cupRed Onions sliced
½cupJalapenos sliced
Thick Cut Sliced Bread
Instructions
Preheat your grill to medium high temperature (around 375F).
Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder.
Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your dutch oven.
Next, add your sliced onions add all the other braising ingredients plus the Sam Adams Octoberfest. Add your beef ribs back to the dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth.
Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
Once the beef is tender, pull it off, dispose of the bones and everything else except for the sauce itself. Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl. Then, shred your beef.
Preheat a cast iron skillet over a medium high heat fire (about 350F) for direct cooking. Add some oil to the skillet 2 minutes before cooking.
Add your sliced red onions and jalapenos to soften in the skillet for 3-4 minutes. Pull off once done.
Then, lay out a piece of bread and cover with a handful of shredded cheese, top with a handful of shredded beef, some red onions & jalapenos then add some more shredded cheese and another slice of bread.
Add the grilled cheese to the skillet and toast the bread for 45-60 seconds a side until golden brown. Flip and toast the other side, then pull off and repeat for the rest of the grilled cheese sandwiches.
Add your consomme to a bowl and top with chopped red onions and cilantro. Slice your Beef Melt and serve with the consomme. Enjoy!
Notes
What’s so special about Samuel Adams Octoberfest beer?
Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.
In my life I am always the one that hosts the parties. With the pool in the backyard, we are the go-to place for the sports teams, cheerleading events, birthday parties and of course, all the fall holidays. And I’d be lying to you if I didn’…
In my life I am always the one that hosts the parties. With the pool in the backyard, we are the go-to place for the sports teams, cheerleading events, birthday parties and of course, all the fall holidays. And I’d be lying to you if I didn’t admit that I often cater the big portion...
My homemade French bread pizza recipe features French bread brushed with garlic butter and baked with pizza toppings. It’s crisp, bubbly, and ready in 15 minutes. Need more pizza inspiration? Try my Sicilian pizza, cast iron pizza, or crustless p…
My homemade French bread pizza recipe features French bread brushed with garlic butter and baked with pizza toppings. It’s crisp, bubbly, and ready in 15 minutes. Need more pizza inspiration? Try my Sicilian pizza, cast iron pizza, or crustless pizza next. When my family craves pizza but I can’t be bothered to make my homemade…
You can’t go wrong with a GOOD chicken sandwich. I am talking about a fried chicken sandwich, grilled chicken sandwich, classic chicken salad sandwich, and this Crispy Chicken Croissant Sandwich. All are WINNERS, but every time I make this crispy…
You can’t go wrong with a GOOD chicken sandwich. I am talking about a fried chicken sandwich, grilled chicken sandwich, classic chicken salad sandwich, and this Crispy Chicken Croissant Sandwich. All are WINNERS, but every time I make this crispy chicken sandwich, it gets RAVE reviews. Let’s break it down. The sandwich starts with juicy,…
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you’d like.
This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you'd like.
I live for pimento cheese BLTs! This creamy, cheesy spread is layered on sourdough with crispy bacon, juicy tomatoes and shredded romaine. Delicious and perfect for summer! It’s the season for perfect BLTs! This pimento cheese BLT is a little twist on the classic. That creamy, melty pimento cheese is spread on toasted sourdough before […]
I live for pimento cheese BLTs! This creamy, cheesy spread is layered on sourdough with crispy bacon, juicy tomatoes and shredded romaine. Delicious and perfect for summer!
It’s the season for perfect BLTs!
This pimento cheese BLT is a little twist on the classic. That creamy, melty pimento cheese is spread on toasted sourdough before being layered with bacon, tomatoes and crisp romaine lettuce.
It’s my summer dream sandwich!
I live for a good BLT in the late summer months. Lunch, dinner, heck – I’d even make one for breakfast. The juxtaposition of the tomatoes and the bacon, now with creamy cheese spread is EVERYTHING.
Incredible for a texture lover like me. I crave the flavors, the crunch, the summer juiciness. It’s fantastic.
Now, here’s the thing. NOTHING, and I mean nothing, beats my marinated tomato BLT. A juicy marinated tomato is the ideal BLT maker.
But! On this sandwich, the marinade made the pimento cheese a little runny and oily. I find that I love a marinated BLT when it’s a traditional, classic version.
Since this one uses a super cheesy dip, no need for the marinade. Just give the tomatoes a very heavy handed sprinkle of seasoning. Top with bacon, More sourdough. And eat!
Another thing I’ve learned is that I really love shredded lettuce on a BLT. I like it more than whole leaves of lettuce, even if they are velvety butter lettuce leaves. It’s easier to eat. I love shredded lettuce plain, and I love it when it’s tossed in a light vinaigrette or dressing. Can’t beat it! (more…)
Whether you’re a pickle lover, or just someone who wants to jazz up your grilled cheese game, this Pickle Grilled Cheese recipe is going to become your new favorite! Why I Love This Recipe The Ingredients How to Make a Pickle Grilled Cheese Step 1: Lightly spread butter on one side of each piece of…
Whether you’re a pickle lover, or just someone who wants to jazz up your grilled cheese game, this Pickle Grilled Cheese recipe is going to become your new favorite!
Fun Twist on Grilled Cheese: I’m all about giving classic grilled cheese a twist—whether it’s an avocado grilled cheese or a cauliflower crusted grilled cheese. This pickle grilled cheese takes it up a notch with tangy pickles and melted cheese, creating a deliciously flavor combination you might not think to try!
Quick and Easy: This sandwich is made with just a few ingredients you likely have on hand. Plus, it’s quick to make and can be a super affordable meal option.
Kid-Friendly: My son actually came up with this idea, so you know it’s 100% kid-approved! There’s something about the creamy cheese with the crunch of the pickle that kids love.
Customizable: One of the best parts is you get to mix and match your favorite type of cheese and pickles to create your perfect variations of a pickle grilled cheese sandwich.
The Ingredients
Bread: Choose your favorite sandwich bread. Sourdough bread or rye can add extra flavor and texture, but any bread will do.
Butter: Soften the butter for easy spreading!
Cheese: Sharp cheddar cheese is my go-to for its rich flavor, but feel free to mix in other cheeses like mozzarella, Monterey jack or gruyere for added gooeyness. Really any kind of cheese that’s melty will work.
Pickles: Dill pickles work best in my opinion, but bread and butter pickles can add a sweeter twist. I thinly slice whole dill pickles, but you can use dill pickle chips if you want!
How to Make a Pickle Grilled Cheese
Step 1: Lightly spread butter on one side of each piece of bread.
Step 2: Place a slice of cheese on one slice of bread and cover with a layer of sliced pickles. Place another slice of cheese on top of the pickles and cover with a slice of bread, butter-side up.
Step 3: Heat sauté pan over medium heat (or preheat your panini maker). Cook the sandwich until the bread is golden brown and the cheese is fully melted, about 3 minutes on each side.
Step 4: Once cooked, cut the sandwich on a diagonal to make triangles and serve hot.
Tips and Tricks
Don’t Rush: Cook your sandwich over medium heat to ensure the cheese melts fully without burning the bread.
Choose the Right Cheese: A good melting cheese is key. Sharp cheddar is classic, but adding a slice of American cheese can give you that extra melt factor.
Experiment with Pickles: If you’re feeling adventurous, try different types of pickles like spicy, garlic, or even pickled jalapeños if you have older kids that like a little kick!
Pat Pickles Dry: Use a paper towel to pat the pickle slices dry to prevent a soggy sandwich.
Recipes to Serve with a Pickle Grilled Cheese
A Pickle Grilled Cheese sandwich is delicious on its own, but if you want to make it a meal, here are some perfect pairings:
Tomato Soup: The ultimate grilled cheese companion, Roasted Tomato Soup, pairs well with this pickle version too!
If you take a classic grilled cheese and add a few slices of dill pickles you up the ante on a sandwich already bordering on perfection! This Pickle Grilled Cheese has become a new lunchtime favorite in our house, and I think it will yours too. Love this recipe? Leave a comment or rating below!
With its crunchy exterior, gooey interior, and a pop of tangy pickle flavor, this Pickle Grilled Cheese is sure to become a regular in your lunchtime rotation.
Lightly spread butter on one side of each piece of bread.
Place a slice of cheese on one slice of bread and cover with a layer of sliced pickles.
Place another slice of cheese on top of the pickles and cover with a slice of bread, butter-side up.
Heat sauté pan over medium heat (or preheat your panini maker). Cook the sandwich until the bread is golden brown and the cheese is fully melted, about 3 minutes on each side.
Once cooked, cut the sandwich on a diagonal to make triangles and serve hot.
Notes
Don’t Rush: Cook your sandwich over medium heat to ensure the cheese melts fully without burning the bread.
Choose the Right Cheese: A good melting cheese is key. Sharp cheddar is classic, but adding a slice of American cheese can give you that extra melt factor.
Experiment with Pickles: If you’re feeling adventurous, try different types of pickles like spicy, garlic, or even pickled jalapeños if you have older kids that like a little kick!
Pat Pickles Dry: Use a paper towel to pat the pickle slices dry to prevent a soggy sandwich.
The back-to-school season is here, and we all know how important it is to pack a lunch that will make our kids happy and satisfied. When it comes to delicious and easy lunch options, sandwiches are always a winner! A yummy sandwich is a classic lunchtime favorite, offering endless possibilities for creativity and flavor. I’ve…
The back-to-school season is here, and we all know how important it is to pack a lunch that will make our kids happy and satisfied. When it comes to delicious and easy lunch options, sandwiches are always a winner! A yummy sandwich is a classic lunchtime favorite, offering endless possibilities for creativity and flavor. I’ve rounded up my 15 favorite back-to-school sandwiches that are not only tasty but also a breeze to make.
Tips to Make Sandwiches More Interesting for Kids
While sandwiches are a tried and true lunchtime favorite, they can be a bit mundane after a while. Making sandwiches more interesting for kids can be a fun and creative way to get them excited about lunchtime. Here are some tips to make sandwiches more enjoyable and appealing for kids:
Use Fun Shapes: Make sandwiches visually appealing by using cookie cutters to create fun shapes like stars, hearts, or animals. Think Monogram Sandwiches and Two-Tone Sandwiches. These playful shapes will instantly spark joy and have your kid excited about what shape they’re getting that day!
Add Colorful Ingredients: Brighten up sandwiches with colorful fruits and veggies like strawberries, blueberries, cucumbers, or bell peppers. The vibrant hues will make the meal more enticing. After all, we eat with our eyes first!
Try Unique Spreads: Experiment with different spreads such as flavored cream cheese, hummus, guacamole, or basil pesto. These tasty spreads will add exciting new flavors to their sandwiches.
Build Your Own: Give your kids a sense of ownership by providing an assortment of ingredients and letting them build their own sandwiches. This hands-on approach will make lunchtime interactive and enjoyable.
Mini Sandwich Fun: Make lunchtime fun-sized with mini versions of their favorite sandwiches using slider buns, small rolls or just cutting them into little “sammies” as we like to call them. These adorable mini sandwiches are perfect for little hands.
Add a Sweet Twist: Add a touch of sweetness with sliced apples, a drizzle of honey, or a honey mustard dressing. This delightful contrast will elevate the taste. We love this Apple Pie Panini for a savory and sweet combo.
Serve as Kabobs: Thread sandwich ingredients onto skewers to make sandwich kabobs. This presentation adds a playful twist and makes eating more enjoyable!
Everyone knows and loves a good classic PB&J, but sometimes you just want to make something a little more fun. PB&J Skewers are a blast to make and kids love anything on a stick!
I'm convinced there's nothing cuter than these Animal Face Toasts! Imagine your kid's eyes lighting up when they open their lunch box to one of these cuties.
All you need to make these Banana Roll Ups is your favorite nut or seed butter, a banana and a tortilla! Add a drizzle of honey for a little extra sweetness!
Get creative when it comes to sandwich making and don’t be afraid to think outside of the box. If you need even more tips for school lunch, get my Weelicious Lunches Cookbook filled with innovative solutions for quick, delicious, easy-to-make, kid-friendly lunch box meals that are perfect for back-to-school!
Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below. Why I Love This Recipe What is it about crust on sandwich…
Here’s game-changing lunch solution for you: Homemade Uncrustables! These delightful pocket sandwiches are not only a lunchbox hit but also a lifesaver on busy mornings. Embrace the DIY Uncrustables magic and learn how to make, freeze, and enjoy them like a pro below.
What is it about crust on sandwich bread that many kids just seem to hate?! It is so common for kids to eat around the crust, ask for the crust to be cut off, or avoid a sandwich altogether if they see even a hint of crust. So, I came up with my version of what is now known as an Uncrustable and it’s one of the best sandwiches for school lunch! Here’s why:
Personalized Perfection: Customize the fillings to match your child’s taste buds – from classic PB&J to even turkey and cheese, the options are endless. Plus, you get to cut them into fun shapes if you want!
Healthier Ingredients: You can also opt for healthier ingredients like whole-grain bread, natural nut butter, and high-quality or homemade fruit preserves.
Time-Saving Wonders: Let’s face it, mornings can be chaos. Having a stash of homemade Uncrustables in the freezer means you can grab, pack, and conquer the school lunch with ease.
Cost-Effective: Compared to buying pre-packaged options, making Uncrustables at home is budget-friendly and you can use the crusts to make other recipes like Croutons or Cinnamon Toast Pinwheels!
What You’ll Need
Sandwich Bread: A classic store bought sandwich bread works best for Uncrustables. They key is that it’s pretty soft. These won’t work as well with a more artisanal loaf of bread.
Fillings: Whatever sandwich filling floats your boat! You can do the classic PB&J combo, a different nut or seed butter with homemade strawberry preserves or even hummus with chopped veggies.
Sealer: You can use a Sandwich Sealer like this one or this one or, if you don’t have one of those tools, a fork and a cookie cutter or mouth of a large glass will work too!
How to Make Homemade Uncrustables
Step 1: Spread a piece of sandwich bread with 1 tablespoon of peanut butter. Place 1 tablespoon preserves on top of peanut butter.
Step 2: Top with another piece of bread.
Step 3: Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.
Step 4: If using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions.
Tips and Tricks
Customize Your Fillings: Get creative with fillings like almond butter, banana slices, honey, cream cheese, or even hummus and veggies. Make sure the fillings aren’t too runny to prevent soggy sandwiches and don’t overfill.
Seal Like a Pro: I used to use a fork with a cookie cutter to seal (which works great), but my new favorite school lunch gear item is probably this special Uncrustables sandwich sealer that presses down the edges and seals the sandwiches tight. Whichever method, just make sure you seal properly to prevent fillings from leaking out during freezing.
Freezing: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn. Freeze Uncrustables for up to two months. Make sure they’re properly sealed to avoid freezer burn.
Thawing: To enjoy, simply take a sandwich out of the freezer in the morning and let it thaw in the school lunchbox or at room temperature. It’ll be ready to eat by lunchtime!
These homemade uncrustables are perfect to tuck into school lunch, or serve on a big fun platter like you see pictured above complete with fresh fruit, fresh vegetables, strawberry fruit leather, and other yummy snacks. Let me know what you think of these sandwiches by leaving a comment and rating below!
peanut butter(almond butter, cashew butter or sun butter work too!)
fruit preserves
Instructions
Spread a piece of sandwich bread with 1 tablespoon peanut butter.
Place 1 tablespoon preserves on top of the peanut butter and top with another piece of bread.
Sandwich the two pieces together and cut with a cookie cutter, Uncrustables sandwich cutter or the mouth of a large glass.
If you’re using a cookie cutter or glass, remove the excess bread, take a fork and press down just the edges of the bread to adhere to each other. If using an Uncrustables cutter follow packages directions.
Notes
Seal Like a Pro: Use a fork or a special Uncrustables sandwich sealer to press down the edges and seal the sandwiches tight. This will prevent fillings from leaking out during freezing.
Mind the Crust: Trim the crusts off the bread using a round cutter or simply by pressing down with a glass. Save those crusts for breadcrumbs, homemade croutons or these cute Cinnamon Toast Pinwheels!
Freeze with Love: Place the assembled sandwiches in a single layer on a baking sheet and freeze for about an hour. Once they’re firm, transfer to an airtight container or zipper bags to prevent freezer burn.
I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful. I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying. The cauliflower and chickpeas are tossed in harissa paste to bring… 
My homemade French bread pizza recipe features French bread brushed with garlic butter and baked with pizza toppings. It’s crisp, bubbly, and ready in 15 minutes. Need more pizza inspiration? Try my Sicilian pizza, cast iron pizza, or crustless pizza next. When my family craves pizza but I can’t be bothered to make my homemade… 
You can’t go wrong with a GOOD chicken sandwich. I am talking about a fried chicken sandwich, grilled chicken sandwich, classic chicken salad sandwich, and this Crispy Chicken Croissant Sandwich. All are WINNERS, but every time I make this crispy chicken sandwich, it gets RAVE reviews. Let’s break it down. The sandwich starts with juicy,… 
