Could this ‘dog be any more fall? It all started with a long pretzel bun and I knew it needed a fall festive hot dog since this is the ideal weather for grilling! There’s melty white cheddar under there and a slaw of apples, onion, and arugula. It is spectacular and would be super fun for an afternoon game watching – especially since, I’m only watching football for the snacks!
Swap the hot dog for a sausage or bratwurst or whatever you like! I recently tried the Beyond Meat sausage and think this would be a good combo for that too! I made this for a lunch but it was a really great use for some frozen-since-summer hot dogs!
Fall Hot Dog with Apple Slaw and a Pretzel Bun (for 2)
2 long pretzel buns
2 hot dogs/sausages/bratwursts
1/4 white onion
1/2 cup arugula, chopped
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 slices sharp white cheddar
Finely chop the apple, white onion, and arugula while preheating the grill. (This is easy to make indoors on a pan as long as you toast the roll too.)
Mix together the apple, onion, arugula, olive oil, and vinegar. Refrigerate until serving.
Grill the dogs/sausages/brats until cooked through. While they cook, toast the pretzel bun and melt the cheese onto it.
Assemble with the toasted roll, melted cheese, dog/sausage/brat and spoon the apple slaw over the top.
This is the perfect fall food. The slaw is really addictive- as in, I ate the leftovers with a spoon. The pretzel roll and really good quality white cheddar made me really fall in love with this. Originally I was thinking apple slices but the slaw format allowed for the sweet crunch with acidic dressing to be in each bite and it seems like a real dog topping. My pretzel bun is from Trader Joe’s but my grocery store has them in this shape occasionally and I’ve seen them at Whole Foods too. I cut out a sliver to make the roll smaller and keep the ratio how I wanted it.
I loooove to jazz up grilled cheese. I want crunch of the bread and beyond-the-average flavors for my grilled cheese. Bread + cheese doesn’t seem to be enough for me. Evidence: this grilled cheese lorraine; or grilled cheese with sweet potato & sage; or turkey & pear grilled cheese; or I could go on…
This time I took some easy tweaks to the basic and think the herb butter spread for the outside is such a win! The outside is super crunchy and flavorful and the inside has 3 cheeses plus rosemary and dijon feel a bit French and just perfect for fall.
French Inspired Grilled Cheese
Ingredients: (for 2 sandwiches)
2 teaspoons butter
2 teaspoons mayo
1/2 teaspoon chopped rosemary
1/2 teaspoon olive oil
salt & pepper
4 slices of good quality bread
2 slices gruyere cheese
2 slices white American cheese
1 slice Provolone cheese
Mix together the butter, mayo, rosemary, olive oil, and salt & pepper.
Prep it in advance, or mix and spread onto the outer side of the bread.
Assemble the sandwiches with dijon on the inside, cheeses, then the flavored butter on the outside.
Pan fry on each side until melty and toasted.
How golden and delicious does that look? My bread had even lived a full life and came out of retirement from the freezer and still came out amazing. The herbs on the outside make it even more perfect. Don’t think twice about mayo being on the outside. That’s what restaurants do! That’s what grilled cheese food trucks do! A drizzle of truffle oil would be fantastic to keep that French inspiration.
I made this for lunch in 5 minutes, but it is special enough to make a meal out of for dinner!
Psst: have leftover rosemary? Make this honey rosemary cream cheese and you can thank me later
These little buggers are so cute and delicious. Crescent rolls are getting stuffed with, yup, you’ve guessed it, chicken, bacon, ranch, and cheddar. They became an instant dinner with the help of pre-cooked bacon and some rotisserie chicken. Serve these with some salad and they’re dinner like a hot sandwich, or on a big platter with ranch as an app! They are an ideal weeknight dinner or a fun one for kids to help assemble.
Chicken, Bacon & Ranch Turnovers
1 can crescent rolls (8)
4 strips of cooked bacon
1 cup roasted chicken, shredded
1/2 cup shredded sharp cheddar cheese
3 tablespoons ranch dressing
1 teaspoon ranch dressing powder mix
Preheat the oven according to the crescent roll instructions, then shred the chicken and chop the bacon.
Mix the chicken with the dressing.
Unroll the crescent dough into the perforated triangles. Top the wide part of the triangle with chicken, bacon, and cheddar. Then carefully roll towards the point.
Sprinkle ranch powder on top and place on a baking sheet lined with parchment, a baking mat, or sprayed generously with non-stick spray.
Bake 10-15 minutes, as directed by the crescent packaging.
These are a great use for leftover chicken if there isn’t a lot of it and they reheat well in the oven or toaster oven. Pop any leftovers into the freezer for another day’s quick lunch or game-time snack….though, I don’t think you’ll have any leftovers!
Somebody at work brought salt bagels and honey rosemary cream cheese from Bagelsaurus for a breakfast party and I couldn’t get over this signature combo. I loved the woodsy but sweet cream cheese with a salty bagel. I knew I had to have it again before I’d get to Bagelsaurus, so I made some for a sandwich! I wanted pretzel rolls but ended up with some quality sourdough. I used the rest of the honey rosemary cream cheese for breakfasts and will totally make some again.
I like BLTs to be in that order. This one got an exception, but I normally feel quite strongly about this. Lettuce in the middle is tricky to photograph so I ventured to this BTL. Do as you wish. Does it matter to you? Don’t worry- I still like you even if you don’t care the order.
Also, about half my greens are basil for a little summery kick to this.
Honey Rosemary Cream Cheese & BLTs (for 2)
1/4 cup cream cheese (I used whipped, or regular works too)
2-3 sprigs of fresh rosemary
2 teaspoons honey
~2-3 strips of bacon per sandwich, cut in halves
Finely chop the rosemary. Mix up the cream cheese, rosemary, and honey.
Refrigerate until serving – keeps in the refrigerator for ~1 week.
Pan fry the bacon until crisp, then drain on paper towels.
Slice the tomato & chop the greens, if needed.
Generously spread the cream cheese on to the insides of the bread and build the sandwiches.
Slice & enjoy!
I really loved this combo. I almost added avocado but it wasn’t quite ready. Add a fried egg and serve on a bagel for a really magical experience! I liked the cream cheese here instead of any cheese on the BLT. How amazing would it be on a pretzel roll or salt bagel? That’ll be next for me!
The cream cheese was really easy and could easily be mixed up in advance. It would be a really fun to serve with local bagels for house guests or to bring as a hostess gift! I only made a bit but you could make a little or a ton!
Salmon BLTs got me thinking how good bacon would be into a salmon cake! It really was! It also was a great use for the 2nd portion of salmon after grilling the other piece and wanting something different. I ate it like a burger but it would be great on a salad or fun as sliders.
Bacony Salmon Cakes with Herb Aoli
Ingredients: (for 2)
~4 oz fresh salmon
2 strips bacon
1 teaspoon garlic, minced
1/3 cup panko breadcrumbs
1/2 teaspoon dijon mustard
salt & pepper
2 teaspoons mayo
1 teaspoon fresh herbs (mine was chive & thyme or use parsley/oregano/etc)
1/2 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon of dried herbs (mine was a mix of basil/oregano/thyme/rosemary)
sliced tomato & arugula to serve
Pan fry the bacon until crisp.
Chop the salmon and add to a bowl with the bacon, garlic, breadcrumbs, mustard, egg, and salt & pepper. (I chopped half the salmon into larger chunks and half into fine chunks.)
Heat a medium skillet to medium heat (preferably the same pan as the bacon cooked in) with a drizzle of olive oil. Preheat the oven to 400-degrees.
Stir gently and form into 2 patties.
Pan fry, covered for about 3 minutes on each side. Then bake in the oven for 5-7 minutes.
While the patties cook, add the mayo, fresh herbs, garlic powder, lemon juice, and dried herbs to a small bowl.
Stir the aoli and refrigerate until assembling the sandwiches.
Let the salmon cakes cool for a few minutes before assembling.
Spread the aoli onto the top bun and serve with greens and tomato.
I loooooved the bacon in here! It kept it juicy and was a great compliment to the salmon. Mixing it in was way better than serving it on top. The an herby aoli has that touch of lemon to be a quick condiment for just the zing the salmon needs.
Serving a group: mix up the salmon cakes and bake in the oven for ~15 minutes on a generously oiled pan, flipping once or twice. Then you won’t have to baby-sit them frying in a pan! The aoli can be made ahead of time or double it and use the rest on burgers or sandwiches. I made 2 salmon cakes and froze the other for a treat some night when we grill since it’ll only have to warm through.
Maple bacon just wasn’t good enough, the bacon needed to to be glazed in maple syrup. Annnnd the grilled cheese needed to be cooked in the pan from the bacon. Of course.
Grilled Cheese with Maple Glazed Bacon
Ingredients: (for 1 sandwich)
2 slices of bacon, sliced in half
2 teaspoons maple syrup
2 slices sourdough or oatmeal bread
2 slices of American cheese
~1/2 cup shredded cheddar cheese
Pan fry the bacon until crisp then drain on paper towel. Brush each side with maple syrup.
Drain most of the bacon out of the pan. Keep the pan on medium heat.
While bacon cools, assemble the sandwich with cheese, bacon, then more cheese.
Pan fry the sandwich for ~3-4 minutes on each side. Carefully flip over and cook the other side. Cover to ensure all the cheese melts.
This is the ultimate breakfast grilled cheese. That’s a thing, no?
Cuban sliders were the perfect answer to some leftover pulled pork! This was leftover from the new Blue Ribbon BBQ location near our house for my birthday! It was so good with BBQ sauce but for leftover pork, transforming it is the best. Pork is just too easy to do that with! Some went into quesadillas, some have become tacos in the past, on pizza, in a panini, and the list goes on.
~1 cup pulled pork
2 slider rolls
1/2 cup shredded swiss cheese
~6-8 pickle chips
3 tablespoons yellow mustard (I mixed yellow mustard and & sweet golden mustard BBQ sauce)
(sliced ham would make this a true cuban)
Preheat the oven to 375-degrees. Warm the pork through.
Slice the buns, spread mustard onto the top and bottom. Layer the pickles then the pork onto the rolls.
Sprinkle the cheese on and pop them into the oven for ~5 minutes until the cheese melts.
Serve and enjoy!
These were so good! The mustard and pickles took it from barbecue to a Cuban sandwich. These would be fun cut into smaller pieces if using bigger, oblong rolls as an appetizer.
These little veggie sliders are so fun for an app or as lunch. They’d be great for a vegetarian option to build-your-own-slider bar. I can see these going quickly a a party as a filling appetizer or on a lunch spread. Little sliders are perfect alongside a few soups!
Swap the pesto for basil leaves, or mix the pesto with a touch of mayo for a lighter flavor. I love pesto all the time, so I went full out, on each side of the bread. The tomatoes could be roasted in advance to speed it up even further. I only made a few so I popped my tomatoes into the toaster oven and melted the mozzarella in there too.
Caprese Sliders (for 2 sliders)
1 cup grape or cherry tomatoes
2 teaspoons balsamic vinegar
2 slider rolls, or dinner rolls
2 tablespoons basil pesto
1 fresh mozzarella ball
Preheat the oven to 375 degrees.
Add the tomatoes and vinegar to a baking dish with a sprinkle of salt & pepper, and roast for 5-10 minutes until they split.
Slice the mozzarella and slider rolls.
Spread the pesto onto the inside tops and bottoms of each rolls.
Spoon the tomatoes onto each roll and top with a slice of mozzarella onto each.
Bake for 5 minutes until melty.
Add the top roll and enjoy!
#grilledcheeseplease series comes to a close with an inspiration of flavors from what’s usually quiche! Quiche Lorraine with bacon, swiss, gruyere, and thyme seemed like perfect flavors for a grilled cheese!
Grilled Cheese Lorraine
2 slices wheat bread
3 strips bacon
3 slices gruyere
2 sprigs thyme
1/4 cup shredded swiss
2 teaspoons butter
In a large pan, fry the bacon. Then drain onto paper towel.
Assemble on top of one slice of bread with cheese, bacon, thyme, other cheese, and close with the bread.
Bring the pan from the bacon to medium heat.
Spread 1/2 of the butter onto the bread and lay into the hot pan. Cook for 4 minutes. Spread the rest of the butter onto the other slice of bread. Flip and cook for another 4 minutes.
Slice & enjoy!
I loved the thyme in this sandwich! The 2 cheeses were great. Now I’m thinking the “lorraine” flavors need to become risotto!
More #grilledcheeseplease continues! I was inspired by a pear-picking-party back in October. My bestie made a grilled cheese with tellagio cheese, pancetta, pear, and truffle butter. Ohh yeah. I made a variation with what happened I had around: pancetta; 2 cheeses; and truffle oil into butter.
Pancetta & Cheddar Grilled Cheese in Truffle Butter
2 slices of French bread
3 tablespoons diced pancetta
1-2 slices white cheddar
1-2 slices gouda (not smoked gouda)
2 tablespoons butter
1 teaspoon truffle oil
Pan fry the diced pancetta until crisp, then drain on paper towel.
Slice the french bread into thick slices.
Assemble the grilled cheese with cheese, pancetta, and more cheese.
Whip the butter and truffle oil together and spread half onto the outside, and lay into a medium pan or a griddle on medium heat. Cook for 4 minutes.
Spread the rest of the truffle oil onto the top half.
Flip and cook for another 3-4 minutes.
Slice & enjoy!
This grilled cheese is a testament to a few ingredients packing tons of flavor. This isn’t as dainty a grilled cheese as it appears! I’ll be back after Thanksgiving with the opposite of turkey…in case you need that.