Tag: sandwich

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Toasted Grilled Cheese Sandwich

Today, Lily-Rose and Grandma make a toasted grilled cheese sandwich with chicken and pickles! It’s a classic treat that’s kid-tested and approved!

Toasted Grilled Cheese Sandwich

Toasted Grilled Cheese Sandwich

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Course Sandwiches
Servings 2
Calories 528 kcal

Ingredients
  

  • 4 slices bread
  • 2 tbsp butter, room temperature
  • 4 slices American cheese
  • 4 slices chicken breast
  • 6 pickle slices

Instructions
 

  • Spread one side of each piece of bread with a thin layer of butter.
  • Place two slices of bread, butter side down, in a skillet or griddle.
  • Cover each piece of bread with one slice of cheese and two slices of chicken.
  • Lay 3 pickle slices on each sandwich and cover with another piece of cheese.
  • Top the sandwiches with the last two pieces of bread, butter side up.
  • Place the skillet on the stovetop and turn the heat to medium.  Fry until the bottom of the sandwich is browned and flip.  Cook the other side until it’s brown and remove from heat.
  • Serve immediately.
  • Hack:  Feel free to use your favorite cheese and/or sliced meat or whatever you have on hand!
  • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
Keyword American cheese, brunch, childrens recipes, cooking video, grilled cheese, kid friendly, kids recipe, Lily Rose Kindergarten Cook, lunch, sandwich, toasted cheese

Ever wonder how (or why) grilled cheese became the All-American sandwich? Click here to find out!

Suggestion:  Pair this with pasta salad or homemade tomato soup for a delicious lunch!

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Easy Grilled Cheese Sandwich With Fig Chutney

Who loves grilled cheese? Try jazzing up your next lunch by making this easy grilled cheese sandwich with fig chutney! It’s sure to be a crowd pleaser!

Easy Grilled Cheese Sandwich With Fig Chutney

Print Recipe
Course brunch, lunch, Sandwiches
Servings 1
Calories 520 kcal

Ingredients
  

Instructions
 

  • Spread one piece of bread with ½ tbsp butter. Place butter side down in a cold skillet.
  • Top bread with one slice of cheese. Spread chutney over cheese. Top with the remaining piece of cheese.
  • Spread butter on the remaining slice of bread and place on top of the sandwich, butter side up.
  • Turn heat to medium. Grill until the underside is golden brown. Flip sandwich and grill reverse side until bread is golden brown and cheese is melted.
  • Serve immediately.
  • Hack: Butter will soften to room temperature in 30-60 minutes, depending on the size of the chunk of butter.
  • Hack: Butter can also be placed in the microwave at 30% power at 5-second intervals until softened. 
  • Hack:  Feel free to use your favorite cheese or whatever you have on hand!
  • Hack:  Store any leftovers in the refrigerator for up to 5 days.  Reheat in a skillet, oven or toaster oven.
Keyword afternoon tea, chutney, dried figs, easy, fast and easy, grilled cheese, jam, light meal, quick and easy, sandwich, toasted cheese, vegetarian

Did you know?  Figs, whether fresh or dried, are a nutritional powerhouse!

Suggestion: The chutney in this recipe is also delicious in fig-stuffed chicken breast!

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Cranberry Pecan Chicken Salad

Cranberry pecan chicken salad is a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Print Recipe Pin Recipe
Course lunch, Sandwiches
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 cup chicken, cooked and shredded (1 small breast)
  • 2 tbsp red onion, chopped
  • ¼ cup celery, chopped
  • 2 tbsp dried cranberries, chopped (10-12 dried cranberries)
  • 2 tbsp pecans, chopped (5 -6 pecan halves) 
  • 3 tbsp mayonnaise
  • 1½ tsp lemon juice
  • ½ tsp dijon mustard
  • ½ tsp dried parsley
  • Dash salt and pepper

Instructions
 

  • In a small mixing bowl, combine chicken, onion, celery, cranberries and pecans.
  • In a separate bowl, whisk mayonnaise, lemon juice, mustard, parsley, salt and pepper.  Pour over the chicken mixture and stir to combine.
  • Allow to chill for an hour to combine flavors.
  • Hack: Store leftovers, tightly covered, in the refrigerator for up to 5 days.
  • Hack:  For a delicious change of pace, replace cranberries with ¼ cup red grapes.
  • Hack:  I've used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.
Keyword chicken, chicken salad, cranberries, grapes, leftover, pecan, protein salad, sandwich

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Serve this salad on simple white bread or oatmeal honey sandwich rolls!

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Homemade Simple White Bread

This simple white bread is a classic meal staple made from basic kitchen ingredients. There’s nothing like freshly baked bread to make everything better!

Simple White Bread

Simple White Bread

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Course Bread
Servings 1 slice
Calories 125 kcal

Ingredients
  

  • ¾ cup milk
  • ¼ cup sugar
  • 1 pkg (¼ oz) active dry yeast (or 2 ¼ tsp loose yeast)
  • ½ cup unsweetened applesauce, room temperature
  • 1 large egg, room temperature
  • 1 tsp salt
  • 3½ cups all-purpose flour
  • 1 tbsp butter, melted

Instructions
 

  • In a small microwave-safe bowl, mix milk and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
  • Dissolve yeast in milk mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
  • When yeast is proofed, add applesauce, egg and yeast mixture to the flour mixture. Blend with the mixer until a dough forms, 3-4 minutes.
  • Turn the dough onto a lightly greased surface or pastry mat and use a bench scraper* to fold the dough in half repeatedly for 6-8 minutes until it becomes smooth and elastic. The dough will be sticky.
  • Turn the dough into a large, lightly greased bowl. Use a pastry brush or cooking spray to lightly oil the top of the dough. Cover with towel or plastic wrap and allow to rise until double in size, about 1 hour.
  • Gently press a fist into the center of the dough to deflate and turn it into a greased loaf pan (8 ½” x 4 ½” x 2 ½”). Cover with a towel or plastic wrap and allow it to rise for 30 minutes.
  • Uncover the dough and continue to rise until the dough slightly crowns over top of the pan, about 30 minutes.
  • Bake at 375℉ until golden brown, 25-30 minutes. Bread should sound hollow when you tap on the crust and have an internal temperature of 190℉.
  • Remove immediately from the pan to a cooling rack. Brush top, sides and bottom with melted butter. Allow to cool completely before slicing.
  • *Bench scrapers (also referred to as bowl scrapers or pastry knives) can be stainless steel or plastic and cost as little as $1.00. If you don’t have one on hand, you can use a sturdy spatula, cake/pie server or butter knife. If you must know the truth, I use a plastic drywall mudding tool as a bench scraper!
  • Hack:  Do not add flour to the mat while kneading unless absolutely necessary.  This may cause your finished product to be dry.  If the dough is sticky at first, spray the mat and hands with cooking spray while kneading.  Use a pastry scraper or spatula to fold dough if necessary.
  • Hack:  For better rising, put the covered dough in a sunny spot in your house.  I’m not sure this is necessary in warmer climates but it sure helps here in cold New England! 
  • Hack:  On the final rise, gauge the readiness of the dough by pressing your finger gently on the top.  If it bounces right back, it’s not proofed enough.  Your fingerprint should remain after you take finger away, however, if your dough falls to any degree after removing your finger, it’s over-proofed and will probably fall in the oven.
  • Hack: Bread can be sliced and then frozen or refrigerated for longer storage. You can “refresh” the bread by warming it briefly in the microwave or toasting it before use.
  • Hack: If the bread stales before you’ve finished eating it, run it between your fingers (or use a food processor) to turn it into bread crumbs. Seal in bag or container and store in the freezer for future use.
  • Hack: This recipe can be turned into sandwich rolls if preferred. After the first rise, separate the dough into 8 pieces and form into rolls. Allow to rise until double, about 30 minutes.
Keyword baking, classic, Homemade bread, sandwich, sandwich bread, simple, white bread, yeast

Did you ever wonder about the science behind how yeast makes your bread rise?  Check out the facts here!

Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer to find out why it’s the only mixer I’ll ever use!

 

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Croque Monsieur / Croque Madame

I fell in love with Croque Monsieur / Croque Madame while in Paris, just as pictured…with a cup of Cafe au Lait.  Fortunately,  I can make it right at home!

Croque Monsieur / Croque Madame

Croque Monsieur / Croque Madame

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Course Main Course, Sandwiches
Cuisine French
Servings 2
Calories 661 kcal

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp flour
  • ¾ cup milk
  • ⅛ tsp salt
  • Dash of black pepper
  • ¾ cup grated Gruyere cheese, divided
  • 1 tbsp grated Parmesan cheese
  • ⅛ tsp nutmeg
  • 4 slices sturdy white bread
  • 4 thin slices cooked ham
  • 1 tbsp Dijon mustard

Instructions
 

  • Preheat oven to 400℉.
  • To make Bechamel sauce, melt butter in a small saucepan. Add the flour, stir until the mixture bubbles. Whisk milk, salt and pepper into the flour mixture and simmer, whisking constantly, until the sauce is thickened.
  • Remove from heat and stir in 2 tbsp Gruyere cheese, 1 tbsp Parmesan cheese and nutmeg. Stir until cheeses melt.
  • To assemble sandwiches, spread ½ of the Bechamel sauce on two slices of bread. Top each slice with 2 slices of ham and sprinkle half of the remaining Gruyere over ham. Spread Dijon mustard on the remaining two slices of bread and place, mustard side down, on top of ham and cheese.
  • Put sandwiches on a baking sheet coated with non-stick cooking spray or lined with parchment paper. Cover with remaining Bechamel sauce and Gruyere cheese.
  • Bake for 5-7 minutes until cheese melts and the sandwich is heated through. Place under broiler for a few moments, if desired, to brown top of the sandwich.
  • For a Croque Madame: Top with a fried or poached egg.
  • Hack: Bechamel sauce can be stored in the refrigerator for up to 5 days. Cover surface with plastic wrap to avoid forming a skin.
Keyword Croque Madame, Croque Monsieur, French cuisine, French food, lunch, sandwich, toasted

Did you know? Croque Monsieur is the French equivalent of our grilled cheese.  And just like grilled cheese, the Croque Madame is one of many variations!

If you love Bechamel sauce, give this healthy vegetable lasagna!

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Healthy Hummus Veggie Wrap

This hummus veggie wrap is fast, fresh and delicious! For those looking for a healthy vegetarian meal, this is sure to hit the spot. Eat it as a meal or snack!

Hummus Veggie Wrap

Hummus Veggie Wrap

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Course Sandwiches
Servings 2
Calories 275 kcal

Ingredients
  

  • 1 large whole wheat sandwich wrap
  • 3 tbsp hummus
  • 3 tbsp tabouli
  • 3 tbsp feta cheese
  • Baby spinach
  • Red onion, thinly sliced

Instructions
 

  • Spread Hummus on a sandwich wrap, going all the way to the edges.
  • Sprinkle tabouli and feta cheese over hummus.
  • Top with a handful of spinach and a few red onion slices. Roll and cut in half.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Place waxed paper or parchment paper between unused wraps, seal in a freezer bag and store in the freezer for up to 2 months.
Keyword feta cheese, healthy, hummus, low calorie, lunch, meatless, sandwich, tabouli, vegetarian, whole wheat wrap, wrap, wrap sandwich

 

Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Suggestion:  Try making this wrap using roasted red beet hummus!

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Quick and Easy Homemade Egg Salad

This lighter version of homemade egg salad gets its kick from dill Greek yogurt dip. Try it on in a sandwich, wrap or salad. It’s good all by itself as well!

Homemade Egg Salad

Homemade Egg Salad

Print Recipe Pin Recipe
Course Salad
Cuisine American
Servings 2 people
Calories 275 kcal

Ingredients
  

  • 5 eggs
  • ⅓ cup Dill Greek Yogurt Dip
  • 2 tbsp chopped onion
  • 2 tbsp sweet or dill relish
  • Salt and pepper to taste

Instructions
 

  • Put eggs in a saucepan and cover with water. Cover the pan and bring water to a boil. Remove from heat and let the pan sit, still covered, for 15 minutes. 
  • After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool eggs. Peel the eggs.
  • Chop eggs and combine with yogurt, onion and relish.
  • Hack: This can be served on bread or, if you’re looking to cut back on your carbs, you can serve it with salad greens.  Try mixing in some chopped tomatoes and cucumbers!
  • Hack: Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or deviled eggs.
Keyword egg salad, eggs, gluten-free, greek yogurt recipes, hard boiled eggs, keto, low carb, protein salad, sandwich, sandwich filling

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

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Lemon Herb Chicken Burgers

Lemon herb chicken burgers are a delicious blend of lemon and herbs topped with thousand island dressing. It’s a meal you can really wrap your hands around!

Lemon Herb Chicken Burgers

Lemon Herb Chicken Burgers

Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 395 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1 tsp onion powder
  • ¼ tsp minced garlic
  • 1½ tbsp dried parsley
  • ½ tsp dried thyme
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 4 tbsp Homemade Thousand Island Salad Dressing
  • 4 slices swiss cheese
  • 4 slices tomato
  • 4 leaves romaine lettuce
  • 4 whole-wheat hamburger buns

Instructions
 

  • Mix the first 7 ingredients (chicken through salt/pepper) in a bowl until thoroughly incorporated.  Shape into 4 patties. Cook in pan preheated pan 5-7 minutes on each side until the internal temperature reaches 165℉.  Top each patty with 1 slice of swiss cheese, 1 tablespoon Thousand Island, tomato and lettuce. Serve on a whole-wheat bun.
  • Hack:  Place burgers on a cookie sheet and place them in the freezer until frozen.  Put individually into sealable sandwich bags and then into a sealable freezer bag or freezer container.  The rolls can also be frozen in the same manner.
  • Hack:  To extend the shelf life of romaine, separate leave and wash.  Dry in a salad spinner or with paper towels.  Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture.  Replace paper towels if they become soggy.
Keyword barbecue, burger, chicken burger, cookout, picnic food, sandwich
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