Silver Dollar Pancakes

As I was devouring the Big Bad Breakfast cookbook, I came across this recipe for silver dollar pancakes. I flashed back to the last time I had them. I think it was in the 1970s in Reno, Nevada. Seriously. 40 plus years ago. How did that happen? I instantly bookmarked the recipe on my Kindle reader. I had everything on hand to make them except for buttermilk. A quick trip to the grocery store took care of that.

There’s nothing complicated here. The batter is perfect. You can use the same batter to make these full-sized, but for me, the memory of silver dollar pancakes made making them again even more special.

Silver Dollar PancakesI made these silver dollar pancakes using my Cuisinart Griddler. I opened the Griddler flat so I could use both griddle plates at the same time then set the selector to Griddle. The temperature was set to maximum the entire time. The top griddle doesn’t get as hot as what is normally the bottom griddle, so food cooked on that side will take a little longer to cook.

Looking for a great side dish for your pancakes? Make some waffle iron sausages!

Silver Dollar Pancakes

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Mike

Ingredients

  • 2 1/2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup buttermilk
  • 3/4 cup whole milk
  • 3 eggs lightly beaten
  • 2 1/4 teaspoons vanilla extract
  • 6 tablespoons unsalted butter melted

Instructions

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • In another bowl whisk together the buttermilk, milk, eggs and vanilla.
  • Add the buttermilk mixture to the flour mixture and whisk until completely incorporated.
  • Whisk in the melted butter.
  • Heat a griddle, Griddler, or large skillet over medium heat. Spray with non-stick spray (or melt 1/2 tablespoon of butter).
  • Working in batches, spoon 1 heaping tablespoon of batter onto the griddle. Do not crowd the pancakes. I was able to cook 12 at a time on the Cuisinart Griddler.
  • Once the tops of the pancakes start to bubble (2-3 minutes on the Griddler, maybe sooner on a stove-top), flip and continue to cook until browned, another 30 seconds or longer.
  • Keep cooked pancakes in a warmed oven until all of the batter is used.

Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Hash Browns on the Cuisinart GriddlerDon’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.

French toast waffles are another great breakfast item that you can make using your Griddler.

Hash Browns on the Cuisinart Griddler

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Mike

Ingredients

  • 2 medium Russet potatoes peeled, shredded
  • 1 medium sweet onion shredded
  • 1 teaspoon olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
  • Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  • Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
  • Note that the top plate seems to not get as hot.
  • Drain potatoes well then toss with the oil, salt and pepper.
  • Divide the potatoes between the Griddler plates and spread out evenly.
  • Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
  • Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  • Serve hot with more salt and pepper, ketchup, or whatever you desire.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
Toasted Italian SandwichMy favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich

Course Main
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicolo
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pest and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Texas Toast French Toast Waffles

I love Texas toast. And I love French toast. And of course I love waffles. 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.
Texas Toast French Toast WafflesI 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.

Hash browns are another great breakfast item that you can make using your Griddler.

Also try my blueberry croissant puff.

Texas Toast French Toast Waffles

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Mike

Ingredients

  • 4 slices Texas toast
  • 2 eggs beaten
  • 1/4 cup milk
  • 2 tablespoons butter melted
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Real maple syrup and confectioner's sugar for topping

Instructions

  • Preheat waffle iron. I used my Cuisinart Griddler with the waffle iron plates.
  • Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
  • Working in batches, dip bread in egg mixture. Flip and coat other side.
  • Transfer to hot waffle iron and cook until golden brown.
  • Serve with your favorite toppings.

Buffalo Chicken Panini

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 panini. It takes only minutes to make yet it’s absolutely packed with flavor. Crunchy bread. Smoky bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.

Buffalo Chicken PaniniI could eat a Buffalo chicken panini all day long. My Cuisinart Griddler does a great job of crisping up the bread and melting the cheese. I use my Griddler for everything from breakfast to dinner. Check out my other recipes all made with the Griddler!

Buffalo Chicken Panini

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 4 slices thick bread
  • Butter
  • 2 slices Swiss cheese
  • 4 slices thick bacon cooked
  • 1/2 cup shredded Buffalo chicken warmed (see our slow-cooker or Big Easy recipes for making Buffalo chicken)
  • 2 tablespoons blue cheese crumbled
  • 1/2 cup shredded slaw mix
  • 2 tablespoons Ranch dressing

Instructions

  • Preheat a panini press or skillet.
  • Spread butter on one side of each piece of bread.
  • Place two slices butter-side down on the press or in the skillet.
  • Divide cheese and bacon between sandwiches.
  • Combine the chicken with the blue cheese and divide between the sandwiches.
  • Mix the slaw and Ranch dressing and divide between the sandwiches.
  • Add remaining bread slices butter-side up and close press.
  • Cook until the bread is toasted and golden. If using a skillet flip the sandwiches once the bottom is done and cook the other side until toasted and golden.

Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis.

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.
Cleveland Fried Bologna SandwichThis is one great fried bologna sandwich. 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.

Cleveland Fried Bologna Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich

Ingredients

  • 2 thick slices bologna
  • 2 tablespoons softened butter
  • 2 thick slices Texas toast
  • 2 tablespoons mayonnaise
  • 1/2 cup mixed greens
  • 2 to mato slices

Instructions

  • Heat a large skillet over medium heat. Add the bologna and brown lightly on both sides. Remove.
  • Spread butter on one side of each slice of the bread. Put butter-side down into the skillet and cook until golden and crisp. Remove.
  • Slather non-buttered sides of the bread with mayonnaise.
  • Top bottom bread slice with bologna, greens, and tomato and other piece of bread. Serve.

Sweet and Savory Turkey Panini

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.

Sweet and Savory Turkey PaniniAfter 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.

My toasted Italian sandwich, also made using a Griddler, is also fantastic.

Sweet and Savory Turkey Panini

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1 pound thick cut maple bacon
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • 1 teaspoon cayenne
  • Salt and freshly ground black pepper
  • 2 cups thinly sliced shallots
  • 1 cup mayonnaise
  • 4 canned chipotle peppers chopped plus 1 tablespoon of the adobo sauce
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/2 lemon juiced
  • 1 tablespoon minced garlic
  • 1 1/2 pounds cooked turkey breast sliced thin, warmed slightly if desired
  • 1 loaf focaccia bread
  • 8 slices smoked cheddar cheese sliced (I substituted extra sharp cheddar slices)
  • 1/2 tablespoon melted unsalted butter

Instructions

  • 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.

Spicy Grilled Cheese

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 this spicy grilled cheese is and nice and different. With a kick.

Spicy Grilled CheeseThe Griddler is a champ at making grilled cheese sandwiches, like my grilled caramel apple cheesemuffuletta grilled cheese, grilled spinach and artichoke cheese, and pepperoni

Spicy Grilled Cheese

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Mike

Ingredients

  • 2 tablespoons unsalted butter softened
  • 4 slices Texas toast
  • 4 slices good thick American cheese
  • 1 Roma tomato seeded, chopped
  • 1 small jalapeno seeded, minced

Instructions

  • Heat large skillet over medium heat.
  • Spread butter on one side of each slice of bread.
  • 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.
  • Serve hot and gooey.

Muffuletta Grilled Cheese Sandwich

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. Muffuletta grilled cheese sandwich? Yes!

Muffuletta Grilled Cheese SandwichYou can use sliced provolone, but for really big extra flavor, use our smoked provolone cheese sauce instead. It makes for an amazing, oeey-gooey muffuletta grilled cheese 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 🙂

The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheese,  grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

Muffuletta Grilled Cheese Sandwich

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Mike

Ingredients

  • 1 tablespoon unsalted butter softened, halved
  • 2 slices Texas toast
  • Provolone cheese
  • Olive salad store bought, or make your own

Instructions

  • Heat a large skillet over medium-high heat. Add half of the butter and swirl around to coat the bottom of the pan.
  • Spread remaining butter on one side of each slide of bread.
  • Top one slice of bread with a slice of cheese then add a few tablespoons of olive salad.
  • Add another slice of cheese and the remaining slice of bread.
  • Transfer to the pan and cook on one side until golden brown.
  • Flip carefully and cook until other side is golden brown and the cheese has melted.
  • Let rest a few minutes before slicing and serving.

Pepperoni Pizza Grilled Cheese Sandwiches

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.

Pepperoni Pizza Grilled Cheese 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 for a cabin rental. You never quite know what cooking equipment you’ll have there when you arrive. You can make breakfast, lunch and dinner on the Griddler.

The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheesemuffuletta grilled cheese, grilled caramel apply cheese, and grilled spinach and artichoke cheese.

Pepperoni Pizza Grilled Cheese Sandwiches

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper sliced thin
  • 1/2 sweet onion sliced thin
  • 4 crimini mushrooms stems removed, sliced thin
  • Pinch of Italian seasoning
  • 1/2 loaf French bread or 4 slices Focaccia bread
  • 2 tablespoons butter softened, divided
  • Pinch of garlic salt
  • 4 slices sandwich pepperoni or 8 slices pizza pepperoni
  • 4 thin slices fresh mozzarella cheese

Instructions

  • Heat the oil in a skillet over medium heat.
  • Add the pepper, onion and cook for 2-3 minutes.
  • Add the mushrooms and the seasoning. Stir and cook until the veggies are softened. Remove from heat. Wipe skillet clean.
  • Brush the outsides of the bread with half of the butter and sprinkle with the garlic salt.
  • Assemble sandwiches by dividing the mushrooms, veggies and cheese between them.
  • Melt remaining butter in the skillet and grill the sandwiches until the cheese melts and the bread is golden brown.