I’ve been having a bit of a wrap obsession lately and this Asian Chick’n Wrap with Spicy Tahini Sauce is definitely my new favorite.
Faux chicken strips are sautéed with teriyaki sauce until they have a nice caramelized and crispy crust and then they are wrapped up with spring salad mix, sweet peppers, jalapeño and a spicy tahini sauce.
This ooey-gooey Loaded Grilled Cheese is going to be your new favorite sandwich.
Combine sautéed peppers, onions, garlic and jalapeños with 2 different cheeses and put it all between some buttered sourdough.
Tell me that doesn’t sound A-MA-ZING?
When it comes to picking cheese, I know a lot of people will tell you to buy the most expensive + organic cheese you can find. And for another recipe, I might tell you the same thing.
But in my opinion – when it comes to grilled cheese, good ‘ol kraft american slices are where it’s at. I know they are probably the worst thing for you, but they just melt so perfectly in a sandwich.
Plus it kind of takes you back to childhood, ya know?
And I do have to say that normally I am not a big fan of extra things in my grilled cheese – unless it’s bacon…that is always welcome.
But I never thought I would be one to like peppers and onions – I swear the 5 year old in me is disgusted at this.
But current me is loving it.
Lots of flavor, lots of cheesy goodness and lots of crispy, buttery bread.
LOADED GRILLED CHEESE
1 tsp. olive oil
1/2 bell pepper, diced – yellow, orange or red
1/4 white onion, diced
1 jalapeno, diced
1-2 garlic cloves, minced
2 tbsp. salted butter
4 slices sourdough bread
3 slices american cheese
1/4 cup shredded (or 1 slice) mozzarella cheese
Bring a pan to medium heat and add olive oil, bell pepper, onion, jalapeno and garlic. Stir consistently until all veggies are softened – approx. 8-10 minutes. If the pan begins to dry out at any time, add 1 tbsp. of water.* Remove from heat and set aside.
Bring another pan to medium heat. Spread butter evenly between the 4 slices of bread (only adding butter to one side of each).
Place 2 slices (butter side down) in the pan. Split cheese slices evenly between each slice of bread and top each with 1/2 of the sauteed veggies. Place remaining bread slices on top (butter side up).
Cook until bottom piece of bread begins to brown (approx. 3-5 minutes). Flip sandwiches and cook an additional 3-5 minutes, or until bread has browned and cheese has melted.
Remove from pan, slice and enjoy!
*I ended up adding 2 tbsp. of water over the cooking time of my veggies.
So before I dive into this Chicken Pesto Sandwich recipe, I have to give you a little history on my inspiration for it.
When I was in college there was a sandwich place on campus called Croutons. Seriously the best! I ate there at least once a week and got the same thing every time…a bowl of tomato basil soup and half of a turkey pesto sandwich.
The soup was amazing – I have still yet to find a recipe I can make at home that even comes close to it.
Do you ever have a sandwich and just go straight to sandwich heaven?
Well I may have after eating this sandwich.
This is no joke THE ultimate BLTA. It will make every BLT you’ve ever had look like a whimp.
Oh, and did I mention it has a lemon garlic aioli spread? Oh I forgot that part? Pardon me while I go lick the spoon… 😉
I love when the most simple ingredients come together to make the most amazing meal.
You can easily share this monster sandwich with someone, or just take on the challenge by yourself – I wouldn’t blame you.
Serve it up with a beer and some chips and you have a perfect weekend lunch without having to step out your door.
P.S. The beer in the photo is a Ballast Point Grapefruit Sculpin. This used to be quite a rarity that you could only get in San Diego, but I think now that Ballast Point was sold they are making their beer available everywhere. If you happen to see it in your store, be sure to try it. Soooooo good!
THE ULTIMATE BLTA
2 slices of bread, toasted
2-3 slices of bacon*
2-3 slices of tomato
4 leaves of lettuce
1/2 an avocado, sliced
2 tbsp. mayo
1 clove of garlic, diced
1 tbsp. green onion, diced
juice of half a lemon (approx. 1 tbsp.)
Heat pan on stovetop over medium heat. Add bacon and cook until it reaches desired crispiness. Remove and place on paper towels to remove excess oil.
Prepare aioli by combining all of the ingredients in a small bowl.
Toast bread. Spread aioli mixture evenly on each slice of bread. Top one slice with half of the lettuce, followed by tomato slices, avocado and finally bacon. Top with remaining lettuce and other slice of bread.
I’m addicted to breakfast. And not just any breakfast…spicy breakfast.
Something about waking up to a savory breakfast just gets to me. And these Chipotle Cream Cheese Breakfast Bagels are no exception.
The star of this breakfast has to be the cream cheese. If I’m completely honest…I HATE plain cream cheese on my bagels. It has to have some sort of flavor for me to even touch it. I (of course) gravitate to the spicy varieties.
This cream cheese recipe is a take on the one I get at my favorite coffee shop, and I have to say I think I might like mine better 😉 Probably because I added my favorite breakfast ingredient…jalapeños.
Sautéing the jalapeños first does cut down on some of the spice, so I wouldn’t say this cream cheese is overly spicy. Just enough to give your breakfast some zing.
One quick tip: save the original cream cheese container. Once you’ve mixed everything together you can just put it back in the container to store for the rest of the week.
Heat small pan over medium heat and add olive oil*.
Add garlic, jalapeño and green onion to pan and sauté for about 2 minutes – making sure garlic doesn’t overcook.
Remove from heat and place ingredients in a bowl with the plain cream cheese, chipotle peppers and adobo sauce and stir to combine. Set aside.
Heat pan over medium heat. Spray with non-stick spray and add bacon to pan. Pan fry until bacon is cooked to desired crispiness. Remove from pan and place on paper towels.
Heat small pan on medium heat and spray with non-stick spray. Crack egg and cook until it is cooked through enough to flip (about 3 minutes). Flip and cook until yolk reaches desired texture.
While egg is cooking, toast bagel.
Assemble sandwich: Spread chipotle cream cheese on bottom half of the bagel. Top with egg, turkey bacon and spinach. Spread a small amount of chipotle cream cheese on top half of bagel (just enough so the spinach will stick).
Slice in half and enjoy.
*You want to use just enough olive oil to coat the bottom of your pan. If you add too much it will make your cream cheese greasy when you combine all of the ingredients.
Two breakfast posts in 1 week? Two spicy breakfast posts in 1 week? It’s obvious what I’ve been craving lately.
If you didn’t see my Jalapeño Bacon Breakfast Potato recipe, check it out. While I love those potatoes, this Sriracha Aioli Breakfast Sandwich really hits the spot.
It has your standard breakfast sandwich cast: fried egg, crispy bacon, bread (obviously).
But let’s talk about the spicy characters: pepper jack cheese and sriracha aioli.
The sriracha aioli is a yummy creamy combo of garlic, sriracha and a pinch of lemon juice. I’ve used this on turkey sandwiches, burgers. You can really put it on anything. Well, maybe not ANYTHING, but you know what I mean.
I like to cook my fried egg over easy so you get that delicious, runny yolk to soak up with the bread, but you could easily cook your yolk all the way through if that’s your thing.
I think what I love about a savory breakfast is that you can do so many things. I of course lean towards the spicy varieties, but I love experimenting. What’s your favorite breakfast food?
Sriracha Aioli Breakfast Sandwich
2 rolls or 4 slices of bread, toasted
2 fried eggs
4 slices of bacon
2 slices of cheese – I prefer pepper jack
For the aioli:
1/4 cup of mayo
1 clove garlic, minced
1 tablespoon sriracha
squeeze of lemon juice – to taste
Fry your bacon to desired crispiness and set aside on paper towels
While the bacon is cooking, prepare the aioli
Add all of the aioli ingredients to a small bowl, mix and set aside
Crack your eggs into a greased pan
Once the whites of the eggs start to cook through, flip them
Once they are flipped, add a slice of cheese to each egg and cook until the cheese is melted and your eggs are cooked to your liking
While your eggs are cooking toast your bread
Assemble your sandwiches
Spread aioli on one side of your toasted bread
Add an egg with cheese on top of that
Place 2 slices of bacon on top of the cheese and finish it with the other slice of bread
This recipe creates more aioli than you will actually need for 2 sandwiches. I like to make this amount and then throw the rest in the fridge for later.