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Grinder Sandwich (TikTok Viral Salad Sandwich)

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

Grinder Salad Dressing

• 1/4 red onion thinly sliced
• 1/3 cup mayonnaise
• 2 teaspoons red wine vinegar
• 1/2 teaspoon Italian seasoning I used Penzey's frozen pizza seasoning
• 1 to 2 Tablespoons banana peppers chopped with juice
• 4 to 5 cloves minced garlic
• dash crushed red pepper optional
• salt
• pepper
• 1/4 to 1/3 head iceberg lettuce sliced

Grinder Sandwich

• 2 to 3 sub rolls
• sliced ham
• salami
• Munster cheese
• 1 tomato sliced
• grated Parmesan cheese

Instructions

Grinder Salad Dressing

• Slice your red onion and place in a small bowl with cold water. Set aside.
• In a medium-sized mixing bowl, add mayo, red wine vinegar and Italian seasoning.
• Remove onions from water and allow to drain.
• Add the onions, banana peppers, garlic and crushed red pepper, if you're using. Mix together and then add salt and pepper and mix again.
• Add lettuce and mix together. (If you're making this a day ahead of time, don't mix the lettuce in until you're ready to serve.)

Grinder Sandwich Assembly

• Turn your oven on to the broiler setting.
• Cut into your sub rolls and place on a lined baking dish.
• Add ham and then salami to your sub rolls. Then, add the Munster cheese.
• Place in the oven until the cheese has melted and is bubbly, about 1 to 3 minutes. Be careful and don't burn your bread!
• Add sliced tomatoes on top and then season the tomatoes with salt and pepper.
• Scoop the mixed grinder salad dressing on top of the sandwich and then add the Parmesan cheese.
• Close the sub roll up and cut in half and serve immediately.

The post Grinder Sandwich (TikTok Viral Salad Sandwich) appeared first on The Little Kitchen.

This post is sponsored by Rhodes Bake-N-Serv.

I'm so excited to work with Rhodes again to bring you this wonderful recipe for lemongrass chicken banh mi sliders. And they are made with Rhodes Warm & Serve Artisan French Rolls found in the freezer section at Walmart and Publix. They make them so easy to make and super tasty too!

Banh mi sliders are just little mini banh mis! The lemongrass chicken is super flavorful and just like how my Vietnamese mom makes it! I can't wait for you to try this!

What is a banh mi?

Did you know that banh mi translates to bread in Vietnamese? I see the words banh mi sandwich on menus all the time and it makes me chuckle out loud. Because they are literally saying bread sandwich. Doesn't that make you laugh too?

Banh mi is usually a baguette with Vietnamese cold cuts along with a butter mayo or even a pâté spread along with sliced cucumber, picked vegetables, cilantro, and sliced jalapeño on top.

What is a banh mi slider?

A banh mi slider is just a mini version of a banh mi (sandwich haha) and to make this recipe super easy, I'm using Rhodes Warm & Serve Artisan French Rolls. They warm up in the oven so quickly and they are the perfect rolls to make banh mi sliders.

We can talk about how much I love bread until the cows come home. But I do need to tell you how obsessed I am with these Rhodes Warm & Serve Artisan French Rolls. They are sooo good!

You can find these Rhodes Warm & Serve Rolls in the freezer section at Walmart and Publix.

They heat up in the oven fairly and on the back of the bag it says if you like softer tops on the rolls, then you want to brush on melted butter. You definitely want to do that for this recipe!

How to make chicken banh mi sliders

First, you're making the quick pickled carrots and daikon and putting it in the refrigerator. I'm excited to say that these is my Mom's recipe and it's EASY to make!

Prep the chicken and then add the marinade ingredients: garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper. Mix together to make sure the chicken is completely covered and set aside for 10 to 15 minutes.

Heat up the skillet and then cook the chicken on each side for 5 to 7 minutes.

After you get a nice sear on both sides, I put the pan in the oven for a few minutes to ensure the chicken is cooked all the way through. You may need to have it stay in the oven longer if your chicken thighs are pretty thick.

Now it's time for those buttered rolls to go into the oven.

Always let meat rest before cutting. I usually let it rest 6 to 10 minutes.

Now set up your banh mi slider making station. So it's easy to assemble.

Once they come out of the oven, I let them cool for a few minutes and then slice them in half but not all the way!

Assemble these little chicken banh mi sliders and enjoy! I couldn't stop eating these little sliders and then I had the leftovers the next day!

I know your family and friends will enjoy these little banh mi slideers!

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Chicken Banh Mi Sliders

Servings 6 mini sandwiches

Ingredients

Quick Pickled Carrots and Daikon

• 2 Tablespoons distilled white vinegar
• 1/4 cup water
• 1 teaspoons sugar
• 1 pinch salt
• 1/2 cup carrots cut into matchsticks
• 1/2 cup daikon radish cut into matchsticks

Chicken Banh Mi Sliders

• 8 Rhodes Warm & Serve Artisan French Rolls
• 2 Tablespoons melted butter
• 1.25 pounds boneless, skinless chicken thighs
• 4 cloves garlic peeled and minced
• 1/4 cup oyster sauce
• 2 teaspoons sesame oil
• 1 Tablespoon fresh or frozen lemongrass chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• grape seed or canola oil
• cilantro
• 1/2 cucumber sliced thin
• 1/2 jalapeño sliced thin
• mayo

Instructions

Quick Pickled Carrots and Daikon

• Combine vinegar, water, sugar and salt in a medium-sized mixing bowl and mix until the sugar and salt has dissolved. Add carrots and daikon and cover and set aside in the refrigerator for at least 2 hours.
• Heat oven to 375° F.
• Trim fat off chicken thighs. Use a fork to poke holes on each side of each piece of chicken thigh. Add to a small shallow dish.
• Add garlic, oyster sauce, sesame oil, lemongrass, salt, and pepper on top of chicken. Mix thoroughly. Allow chicken to marinate for 10 to 15 minutes.
• Add 2 teaspoons oil to a nonstick skillet and heat for 3 to 4 minutes. Cook chicken on medium high for 5 to 7 minutes on each side.
• Place pan with chicken in the oven for 4 to 6 minutes. Remove the chicken from the oven and the pan and place on a clean plate. Allow the chicken to rest for 6 to 8 minutes before cutting into it.
• Lower oven to 350 degrees. Brush melted butter on the top of each Rhodes Warm & Serve Artisan French Rolls and bake as directed on packaging.
• Remove from oven, allow to cool for at least 5 to 10 minutes.
• Assemble the banh mi sliders. Cut each French roll in half and spread mayo on the bottom. Add chicken, then layer with pickled carrot and daikon, cucumber, cilantro and jalapeno. Serve immediately.

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Lemongrass Chicken Banh Mi Sliders appeared first on The Little Kitchen.

This post is sponsored by Rhodes Bake-N-Serv.

I'm excited to be working with Rhodes Bake-N-Serv again! I love their Yeast Dinner Roll product! You can find it in the frozen foods section at your local grocery store. I love how versatile it is. I have made Cheddar Cheese Cloverleaf Rolls with them.

Today, I'm going to show you how to make pretzel rolls with them! It's sooo easy! You will love them! I use them to dip in soup like my loaded baked potato soup or in my beer cheese fondue.

But mostly, I use them to make ham and cheese sliders!

You can totally make them for Easter brunch at home with your family this year or have them for easy to reach lunches. Make them ahead of time and put them in the refrigerator.

Pretzel Roll Recipe Ingredients:

• 3-pound package of Rhodes Bake N Serve Yeast Dinner Rolls
• 1/2 cup baking soda
• 12 cups water
• 1 large egg
• coarse Kosher salt

How to Make Pretzel Rolls

Remove the rolls from the bag. I mentioned earlier that you can find Rhodes Bake N Serve Yeast Dinner Rolls in the freezer section of your local grocery store.

Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.

When the rolls are ready, bring a pot with 12 cups of water to a boil. Once it reaches a boil, carefully and slowly…

add the baking soda. A little at a time.

Turn the heat down to medium or medium high.

Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time (to start out with). Allow the rolls to cook for 60 seconds.

Remove with a slotted spoon and place on the parchment paper lined baking sheet.

Brush each roll with egg wash using a pastry brush.

Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.

Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.

They turned out so well! I couldn't stop eating them!

And then make them into little ham and cheese sliders by cutting the rolls in half. Adding your favorite condiments (I added mustard), ham and Swiss cheese.

You can totally use turkey if you'd like. And use a different kind of cheese.

I know you won't be able to eat just one! They are perfect for Easter or for a quick lunch that you make ahead of time!

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Ham and Cheese Sandwiches on Pretzel Rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 9 to 12 sandwiches

Ingredients

• 9 to 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 pound package
• 1/2 cup baking soda
• 12 cups water
• 1 large egg beaten
• coarse Kosher salt

For the ham and cheese sandwiches

• sliced ham
• sliced Swiss cheese
• your favorite condiments

Instructions

• Spray a baking sheet with nonstick cooking spray. Place rolls on the baking sheet. Spray plastic wrap and cover. Allow the rolls to defrost and rise a little (about 2 to 2.5 hours). Place the baking sheet in a cool, dry place. When the rolls defrost, you want them to still be cold.
• When the rolls are ready, bring a pot with 12 cups of water to a boil. (I used this 4 quart pot). Once it reaches a boil, carefully and slowly add the baking soda.
• Heat the oven to 400 degrees F.
• Set up another baking sheet with a piece of parchment paper. I also sprayed the parchment paper with nonstick cooking spray. Add an egg to a small bowl and beat the egg. Add a little bit of cold water and continue beating until mixed to make the egg wash.
• Turn the heat down to medium or medium high. Carefully place one roll at a time into the water (top side down). I usually put in 3 to 4 in at time. Allow the rolls to cook for 60 seconds.
• Remove with a slotted spoon and place on the parchment paper lined baking sheet.
• Brush each roll with egg wash using a pastry brush. Using a sharp knife, carefully cut a slit on top of each roll. Sprinkle Kosher salt on each roll.
• Repeat steps 5 to 7 until you have finished with each roll. Place rolls in the oven at 400 degrees F. Bake for 14 to 16 minutes, until browned.
• Allow to cool on a cooling rack. Slice in half and add your favorite condiments and your favorite ham and cheese.

Notes

Cooks' notes:  If the rolls don’t float in the pot of water, they haven’t proofed enough or are over proofed. You can make the pretzel rolls ahead of time. If you need to freshen them up, wet the tops of the pretzel rolls with a little bit of water. Place on a baking sheet and warm in the oven at 300 degrees F for 3 to 4 minutes.

from The Little Kitchen

Other recipes you can try with these wonderful pretzel rolls

Hot Jalapeno Popper Dip
Easy Spinach Dip
Cream of Carrot Soup
Loaded Baked Potato Soup
Beer Cheese Fondue

Disclosure: This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Ham and Cheese Sandwiches on Pretzel Rolls appeared first on The Little Kitchen.

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

What Steak for Cheesesteak

The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

Deal alert: check out this Niman Ranch Bundle from Perdue Farms that's 40% off!

They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan and put them on a plate for now.

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

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Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 4 sandwiches

Ingredients

• 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
• 1/2 green pepper sliced
• 1 large white onion cut in half and sliced thick
• 8 oz mushrooms sliced
• 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
• salt & pepper
• 3 1/2 Tablespoons salted butter
• 8 slices of cheese Provolone or Muenster

Instructions

• Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
• Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
• Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
• Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
• Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
• Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

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Originally shared on June 19, 2012. Was updated in 2019.

The post Cheesesteak Recipe appeared first on The Little Kitchen.

I have been going to the Epcot International Food and Wine Festival for a few years (at Walt Disney World Epcot Center) and this was Curtis' first year. I have so much to share with you including this recipe for Kalua Pulled Pork Sliders made in a slow cooker (yeah!) that I'm sharing with another post about my favorites overall at the festival.

We went opening weekend, thanks to Disney for inviting us to attend their opening weekend press event…before we left, Curtis said please make the pulled pork sliders. I had been eyeing the Festival cookbook. It's a hardcover edition this year because it's the 20th annual festival…I can't believe it's been going on for 20 year!

Let's talk about the festival. There are so many marketplaces for you to try, so many great food inspired by different countries. When you get inside Epcot, the first thing you wan to do is grab the festival passport and a gift card. Load the gift card to make it easy to pay and use the passport as a guide, it has all of the marketplaces listed along with all of the food and drink you can enjoy!

It's grillin' Mickey!

The Festival cookbook got an upgrade this year for the 20th anniversary, it's a hardcover edition and there are tons of recipes I want to try. I'm so glad I bought it the last time I attended the festival.

And there's the pulled pork sliders. You can get in the Hawaii marketplace. I also got the poke tuna and Curtis Kona Brewing beer too.

It was such a pretty weekend! Love the clouds.

All of the marketplaces are well-decorated according to themes from the countries or areas they represent.

And a lot of the greenery that the festival organizers use have to do with the produce they use in the dishes too!

We stayed at the Boardwalk Inn which is within walking distance to Epcot Center. I love the decor of the hotel.

After a fun and food-filled day, the walk back to the Boardwalk is so pretty!

Turn down service! I love that they leave taffy on your pillow at night.

Now back to these pulled pork sliders. I'm so glad Curtis suggested I make these at home. They are so wonderful. We even froze half of it in the freezer for a dinner later on…because it made so much!

Curtis actually picked up a bone-in pork shoulder so I removed the bone.

Just add salt and pepper and put it in the slow cooker. We couldn't find banana leaves so that's it. I couldn't believe how easy it was.

Cut the red pepper into thin strips and then dice. That's how you can get a small dice on veggies.

Add the ingredients for the chutney into a pot.

And bring to a boil and cook down.

Add all of the ingredients for the spicy mayo (I love sriracha!) and whisk.

It's a beautiful thing!

Make these and go to the Epcot Food & Wine Festival…you'll thank me later.

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Kalua Pulled Pork Sliders with Pineapple Chutney and Spicy Mayo Recipe

In the cookbook, there's a recipe for the brioche buns they are served with at the Epcot Food & Wine Festival. I opted to use store-bought Hawaiian sweet rolls to make this recipe an easy weeknight meal!

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Ingredients

Kalua Pork

• 1 4-pound boneless pork shoulder (also called boneless pork butt)
• 1 large organic banana leaf cut in half widthwise, optional
• coarse salt freshly ground black pepper, to taste

Pineapple Chutney

• 1 pound diced pineapple I used canned tidbits, partially drained
• 1 large sweet yellow onion diced
• 1/2 small red bell pepper diced small
• 1/2 teaspoon hot red pepper flakes
• 1 cup rice vinegar
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 1 Tablespoon minced garlic about 3 cloves
• 1 Tablespoon finely grated fresh ginger
• coarse salt to taste

Spicy Mayonnaise

• 6 Tablespoons Mayonnaise
• 2 Tablespoons Sriracha Asian hot chili sauce
• 2 teaspoons white vinegar
• coarse salt to taste
• Brioche Rolls or Hawaiian sweet rolls

Instructions

Kalua Pork

• If you bought a bone-in piece of pork, cut out the bone. Cut pork into two pieces and season with salt and pepper and wrap each piece in a banana leaf half. (I omitted this since I couldn't find banana leaves near me.)
• Place pork in a slow cooker. Cover and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
• Remove the meat from the slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

Pineapple Chutney

• Combine all of the chutney ingredients in a large saucepan over medium-high heat. Bring to a boil.
• Lower heat to medium-low and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.
• Allow to cool and then refrigerate in a sealed container until ready to serve.

Spicy Mayonnaise

•  Whisk together all of the ingredients for the spicy mayo in a small bowl. Cover and refrigerate until ready to serve.

To serve

• Cut rolls in half. Place warm pulled pork on bottom of the roll. Place pineapple chutney on top and drizzle spicy mayo over the chutney. Top with second half of the roll and repeat.

Notes

Notes: I made the Kaula Pork a day ahead and refrigerated it along with the drippings and it tasted awesome! I recommend doing this to make your prep and cooking super easy for say a weeknight or many weeknight meals!

from Epcot International Food & Wine Festival: Recipes & Stories Celebrating 20 Years by Pam Brandon and The Disney Chefs

Disclosure: I was hosted by Walt Disney World as a media guest for the opening weekend of the Festival. The opinions I share are always my own and always share with you what I love.

The post Kalua Pulled Pork Sliders from Epcot Food & Wine Festival appeared first on The Little Kitchen.

Often, when I travel, I'm inspired by the food I'm seeing and the food I'm enjoying…I have a really long note in my Evernote app called Recipe Ideas. It's so long, I had to split it off into two notes, one called Sweet Recipe Ideas and another one called Savory Recipe Ideas. I add recipes to these notes probably every few days but when I'm traveling, I'm always adding to them…like crazy, every. single. day.

A lot of times, I get home and immediately want to make//find//develop recipes from my ideas…like this grilled cheese sandwich we had at the Churchill, a bar we stopped at during our stop at the port city of Victoria, British Columbia, Canada, while we were on an Alaskan Cruise with Princess Cruises.

I really wish I had taken more photos of the place…they had a ton of beers on tap, so many that on their website, they don't even maintain an online listing of the beers they serve at any given time. You have to check their instagram account for that information.

I need to admit about my obsession with bacon…I didn't eat pork for fifteen years, I think I'm just making up for lost time! When we ordered this grilled cheese sandwich with fries and drinks…I immediately asked the server to add bacon to it. Curtis side-eyed me…I think he thinks he created a monster (since I now eat bacon).

First things first, prep the bacon. We have gotten into this habit of cutting the bacon slices in half down the middle before cooking them. That way they are easier to handle when flipping it in the skillet and I also feel like they cook more evenly!

We freeze the leftovers (uncooked bacon) if there are any and portion them out so we can easily grab a few pieces without having to defrost the entire batch.

I cook bacon in a nonstick skillet. I also cleaned the skillet with a clean paper towel after I finished cooking the bacon.

I also have to admit, I selfishly made this grilled cheese sandwich five times when I got home before sharing it with you. I'm sorry, I waited so long. Before we left the pub and paid our bill, I asked the server to ask someone in the kitchen what cheeses they used. She came back and told me swiss and cheddar…total music to my ears!

I could also tell they used a garlic & herb butter on the bread and knew I had to try this recipe with Land O'Lakes Garlic & Herb Butter Spread!

You know how to make grilled cheese! One thing, I always try to do when adding bacon or anything else in addition to grilled cheeses is making sure there's even more cheese in between the non-cheese ingredients.

See the crusty cheese on the bottom of the pan? That's my favorite!

Once you flip it once, make sure to press down with a spatula on your sandwich.

And there you have it, another great recipe inspired by our Alaskan cruise! Excuse me while I go make another one of these!!

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Swiss & Cheddar Grilled Cheese Sandwiches Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Ingredients

• 6 to 8 slices cooked bacon
• 4 pieces of your favorite sliced bread I used sourdough
• garlic and herb butter spreadable butter I used Land O’Lakes
• 1/2 cup grated Swiss cheese you can also used 2 slices of Swiss cheese
• 1/2 cup grated sharp cheddar cheese

Instructions

• Cook the bacon and prep your other ingredients, including spreading butter on one side of all slices of bread.
• Heat a nonstick skillet on medium. Add two slices of bread with the butter side down. Add swiss cheese, then bacon and then top with cheddar cheese. Top with remaining slices of bread with the buttered side up.
• Cook for 4 to 5 minutes on each side, paying close attention so the bread doesn’t burn. Lower heat if necessary when flipping over the grilled cheese sandwiches. Also, after flipping it over, use a spatula and press down on the sandwiches.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Swiss & Cheddar Grilled Cheese Sandwiches appeared first on The Little Kitchen.