I love Texas toast.
I love French toast.
I love waffles.
… and that sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron. I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.
I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken paninis. They take only minutes to make yet they are absolutely packed with flavor. Crunchy bread. Smokey bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.
I could eat these paninis all day long. I made them using my Cuisinart Griddler, which does a great job of crisping up the bread and melting the cheese.
A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did. This is one great fried bologna sandwich. It’s kinda like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.
The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.
If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders.
You could make the patties ahead of time and assemble these sliders just in time to serve for a party. I used our slow-cooker caramelized onions, which makes a big batch of onions but takes almost no effort.
We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.
After making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.
8 slices smoked cheddar cheese, sliced (I substituted extra sharp cheddar slices)
1/2 tablespoon melted unsalted butter
Preheat oven to 400 F.
Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
Preheat a large skillet, Griddler, or panini press.
Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
Add the shallots and toss to coat well.
Working in batches, shake off excess flour mixture and add shallots to the hot oil.
Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
Cut bread loaf in half horizontally.
Slather bread with chipotle mayonnaise on both cut sides.
Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
Brush tops of sandwiches with melted butter.
Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.
I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes, and nice and different. With a kick.
Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you're a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
Cook until bread is nice and browned. Flip when ready and brown on other side if you aren't cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.
I love olive salad. I could probably eat muffuletta sandwiches any day, every day. It takes a bit of work, but I prefer my homemade olive salad. But, if time is of the essence, I take no shame in using a great, quality store-bought olive salad like the one from Boscoli. Putting olive salad on a grilled cheese sandwich seemed like not only a good idea, but a great idea.
You can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey sandwich.
So, the question is… do you flatten your grilled cheese? Many say it’s not a grilled cheese unless you press down on it and make it super thin. I like mine thick. Sorry 🙂
I usually make sandwiches for lunch every day. It’s that or something off the grill or leftovers from the night before. These pepperoni pizza grilled cheese sandwiches are a big favorite around here. They don’t take long to make, taste like a pizza, and have nice fresh veggies on top.Oh, and ooey gooey cheese. Don’t forget that.
I bought a Cuisinart Griddler many years ago. I use it for making grilled cheese sandwiches, paninis, hashbrowns, bacon, chicken breasts… anything. Cleanup is easy, and it’s highly portable. It’s great for those trips to the beach or woods where you’re renting a cabin or house and aren’t quite sure what cooking equipment you’ll have there when you arrive. You can make breakfast, lunch and dinner on the Griddler.