Mexican Grilled Cheese

Don't run away screaming when you find out what's on this grilled cheese. Promise? Okay. Good.

I adapted the recipe from Jana Laurene's blog, which has been making the rounds on Pinterest. I have made these a couple of times, and learned a few things in the process. First, I have never been a fan of plain avocado, and even though I salted it to death, that part was still a little bland. So I tried it with my homemade guacamole (recipe here), and oh my word, it is heavenly!!!

Second, cook the bacon in the skillet, and wipe 95% of the fat out. Cook the grilled cheese in what's left. It adds to the sandwich, I promise.

Third, use a sweet, crispy apple - like Honeycrisp or Jazz. You really want that sweetness to offset the other flavors.

It's complex, but delicious. You gotta try it.

Mexican Grilled Cheese

bacon

sourdough bread
spray butter
guacamole
apple, thinly sliced
pepperjack cheese

Cook bacon in large skillet until browned. Transfer to paper towels to drain. Wipe out most of bacon fat, leaving a tiny amount to cook in. Spray one side each of two slices of sourdough and lay in skillet, sprayed side down. Layer enough pepperjack to fully cover each slice of bread. Spread guacamole on one piece. Press apple slices into guacamole. Layer bacon over apple, and turn the other piece of bread over the bacon. Cook the whole thing over medium heat until cheese is melted and bread is browned. Then enjoy the heck out of this awesome grilled cheese!

State Fair Subs

I think this recipe came from either a Taste of Home or Quick Cooking book. Jeff can't get enough of these. It's a great cold-weather sandwich, suitable for football parties and the like.

State Fair Subs

1-lb loaf French bread
2 eggs
1/4 c. milk
1/2 t pepper
1/4 t salt
1 lb sausage
1 lg onion, chopped
2 c shredded mozzarella

Preheat oven to 400. Cut bread in half lengthwise. Hollow out top and bottom of loaves, leaving a one-inch shell. Cube the bread you just cut out. In a large bowl, beat eggs, milk, pepper, and salt. Add bread cubes and toss to coat.

In a large skillet, brown sausage and onion. Drain excess fat. Add to bread mixture, stirring gently. Spoon into bread shells and sprinkle evenly with cheese. Wrap in foil, allowing a pocket at the top so the cheese doesn't stick. Bake 20-25 minutes.

French Dip Subs

This one just left me speechless.

It is that good.

Nuttin' else to say, 'cept that they won't last long!

French Dip Subs

1 3-lb eye of round roast, trimmed of fat
1 can condensed French onion soup, undiluted
1 can beef consomme, undiluted
1 can beef broth (the Campbell's kind)
1 tbsp beef bouillon granules
pepper to taste
hoagie rolls

Cut roast in half and place in bottom of slow cooker. Pour soups and bouillon granules over the roast. Cook on low for 8-10 hours. Shred meat with forks and place on hoagie rolls. Strain broth if desired and serve with subs.

(I'm just guessing, but a 3-lb roast should serve at least 8-10 people.)

Not Your Average Tuna Sandwich

I will admit that I feel a little strange putting a sandwich recipe on the blog. Seems like it should be obvious, right? Well, this is an adaptation from a recipe in the Biggest Loser Family Cookbook, and it is so weird that I had to try it. It's kind of like a Reuben sandwich - initially, the flavors sound icky, but it's actually pretty good.

I used homemade hummus, since the store-bought kind is hard to find around here. I also roasted my own peppers, but you can buy them jarred if you prefer.

Not Your Average Tuna Sandwich

1 whole-wheat English muffin, split & toasted
2 tbsp. hummus
3 oz. tuna, drained & flakes
4 strips roasted red pepper
1/2 c. baby spinach leaves

Spread both sides of muffin with hummus, then layer remaining ingredients. Serves 1.