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.
The grilled cheese series continues! This grilled cheese has some legit Thanksgiving flavors. They’re healthy, cheap, and quite filling. Win. Win. Win. This is what you need on Black Friday! Forget that 3am shopping shenanigans. Mash up some of those leftover sweet potatoes, chop the sage from the stuffing, and pillage those cheese plate leftovers!
Sweet Potato & Sage Grilled Cheese
2 slices sourdough bread
1/4 of a sweet potato, cooked and fork mashed
2 slices sharp white cheddar cheese
~3 leaves of sage, chopped chiffonade
2 teaspoons butter
Assemble the ingredients and heat a large pan to medium-low heat with a tablespoon or two of olive oil.
Layer the sandwich with a slice of bread, 1/2 the cheese, the sweet potato, and sage, then the rest of the cheese and the other slice of bread.
Spread a little butter on the bread and turn the sandwich into the pan. Cover and cook for ~3 minutes. Spread the remaining butter onto the other slice of the bread.
Flip and cook for another ~3 minutes.
I love the sweetness of the sweet potato with the sharp cheddar and the sourdough bread. My sage plant is going strong so this came locally!
I got a suggestion to do a grilled cheese series after my Toasted Tuesday series in the summer. You don’t have to tell me twice! I’ve planned a month of not-your-average grilled cheeses. #grilledcheeseplease Good bread + multiple cheeses are the keys to a better sandwich.
This one is perfect for a weekend lunch or a sandwich this special can definitely be dinner…just add a side! I’m featuring turkey, sharp cheese, pear, and maple dijon spread. The dijon spread was on repeat from my fall breakfast sandwich. It is like your fav black shirt…it goes with everything.!
Turkey & Pear Grilled Cheese
1/2 teaspoon dijon
1/2 teaspoon mayo
1/2 teaspoon maple syrup
2 slices sourdough bread
2 slices sharp white cheddar
1 slice white American cheese
1/2 pear, sliced
1 cup baby spinach
1 tablespoon butter
Heat a large skillet to medium heat.
Mix together the maple-dijon spread.
Spread a teaspoon of the maple-dijon onto each slice of bread.
Assemble with half of each cheese, turkey, spinach, pear, and the rest of the cheese.
Top with the other bread and spread a little butter on the very top. Put that side down into the pan and grill for ~3 minutes. Then spread a little butter onto the other side while in the pan, and carefully flip. Cook for another ~3 minutes. Cover for the last minute.
Slice & enjoy!
I loved light dijon flavor with the turkey and pear. The cheddar gives the flavor and the American provides the melty-gooey-ness. Good bread is a key here – that buttery crunch? Ohh yes!