lasagna grilled cheese

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I know what you are probably thinking as you read this…

“Really, Natalie? Lasagna inside of a grilled cheese? Is that really necessary?”

No, of course not.

But the best things never really are, are they?

This idea came to me one day at lunch. I had brought some leftover lasagna and garlic bread to work, being the frugal girl that I am, and upon eating them realized that if I put my lasagna on top of my garlic bread I could consume twice the food in half the time!

It turns out that together they are a force to be reckoned with. Better than either two could ever dream of being on their own.

Then, lightbulb.

I immediately texted Future Husband to let him know of my genius plans.

“LASAGNA GRILLED CHEESE WITH GARLIC BREAD CRUST! PREPARE YOUR ARTERIES!”

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It’s a simple equation, really. Lasagna = Good. Grilled cheese = Good. Lasagna + Grilled Cheese = Double Good!

Am I right?  I mean, I’m pretty sure the logic there is flawless…

FH, though initially confused by the idea, accepted its genius at his first bite. In fact, he loved it so much that he told me I should do a a whole post just about the bread, because the bread alone was THAT GOOD.

I won’t do that to you though, I’ve already drawn this out enough by first sharing the lasagna recipe with you separately, of course you can use whatever lasagna recipe you like.

So here you are… Lasagna grilled cheese… In all of its glory.

Delicious homey comfort food for those of us who don’t plan on donning bikinis anytime soon.

lasagna grilled cheese

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the sandwich
  • 4 slices sturdy bread
  • 2 slices leftover lasagna
  • 2 slices mozzarella
  • 2 slices provolone
  • 1/2 cup parmesan cheese, finely grated
  • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
  3. Make the grilled cheese
  4. Gently re-heat the lasagna in the microwave. It doesn't need to get super hot but you will definitely want to take the chill off.
  5. Heat a skillet over medium heat until hot. Arrange your mise en place so you can work quickly.
  6. Brush the outsides of your bread slices with garlic butter and gently press into the parmesan cheese. You can butter the insides if you want to, I mean at this point our arteries won't really notice the difference.
  7. Place two pieces of bread with the insides-down (buttered-sides up) on the skillet to toast.
  8. Once toasted flip the bread and top 1 slice of each sandwich with mozzarella and lasagna then with provolone. Top with other slice of bread (buttered side still up) and tent with foil (or a lid) until cheese just begins to melt, being careful not to burn the bottom bread.
  9. Carefully flip the sandwiches to toast the second side and tent again with foil if the cheese still needs help melting. Continue cooking until the bottom is completely toasted.
  10. Remove from heat and cool slightly before serving.

Notes

* This would also be great as an open-faced sandwich. Just place the cheese and lasagna on one piece of the bread and tent to melt the cheese. Enjoy with a fork and knife.

* I used skillet lasagna for this grilled cheese but I suspect regular lasagna would work just fine (and be a bit less messy).

http://wee-eats.com/2014/04/28/lasagna-grilled-cheese/

lasagna grilled cheese - wee-eats.com

caprese grilled cheese

caprese grilled cheese 1266

I heard a rumor that April is apparently “National Grilled Cheese Month” (which is apparently a thing now). Since I had the whole month of April to hop on board with this theme, naturally I waited until the last (full) week to do so.

We’ll start with one of my favorite combos – caprese.

The bright flavor of the pesto with warm, creamy cheese, fresh ripe tomatoes, and crisp garlicky bread … Just trust me when I say that this combination is not one that you want to miss out on.

It’s basically spring inside of a sandwich.  Well, Spring inside of a warm, gooey grilled cheese sandwich. The hearty bread combined with the rich cheese and the burst of fresh ripe tomatoes makes this sandwich the perfect balance of filling and refreshing.

caprese grilled cheese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 sandwiches

Serving Size: 1 sandwich

Ingredients

    For the grilled cheese
  • 4 slices of hearty bread (I used Trader Joe's country white)
  • 2 slices mozzarella cheese, halved if necessary
  • 2 slices provolone or fontina cheese, halved if necessary
  • 1 roma tomato, sliced into 1/4-inch slices
  • 4 basil leaves, torn
  • 2 Tablespoons pesto, homemade or storebought
  • Garlic butter (recipe below)
  • Garlic butter
  • 4 Tablespoons unsalted butter
  • 6 cloves garlic, coarsely chopped or smashed
  • 1/4 teaspoon kosher salt

Instructions

    Make the garlic butter
  1. Melt butter over medium-low heat in a small pan. Add garlic and salt; continue cooking over low/medium-low until very fragrant and cloves are lightly-browned and the salt has dissolved. Keep an eye on the butter making sure not to burn either the butter or the garlic.
  2. Remove from heat and pour into heat-proof container, straining out the garlic cloves. Set aside until ready to use.
  3. Make the grilled cheese
  4. Have your mise en place ready to go as this will go quickly.
  5. Heat your skillet on medium heat until warmed. Place bread slices inside-down on your skillet and brush the tops with the garlic butter.
  6. Once the insides are toasted, flip over and spread inside of bread with pesto sauce.
  7. Layer with cheeses, basil leaves, tomato and another slice of cheese (I like to cheese both sides of my grilled cheese).
  8. Tent with foil (or a lid if you're fancy enough to own one) until the cheese begins to melt.
  9. Close the sandwiches and continue cooking until completely heated through and cheese is melted, flipping if necessary.
http://wee-eats.com/2014/04/21/caprese-grilled-cheese/

caprese-grilled-cheese-pin

curry chicken wraps

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Lunch tends to be a very boring meal in my life.  BF always teases me about how, despite much I enjoy cooking, I refuse to make myself lunch.  I won’t even make myself a sandwich.  Not even when I’m making the BF’s lunch.

During the work week, it’s usually some underwhelming Lean Cuisine, or a sad store-bought salad.  Most of the time I can’t even muster the will to make myself a peanut butter and jelly sandwich.  And we all know how I feel about peanut butter.  On the weekends, I can hear the apprehension in his voice when he asks what we should have for lunch, knowing that I’m going to run down a list of the leftovers we have stashed in the fridge.

Then, in this month’s Bon Appetit, there was a recipe for a curried chicken sandwich.  I don’t know why, maybe it’s because of the BA’s stunning photography, but I just could not shake this chicken recipe from my head.  It planted its little curry seed in my brain and all I could think about was how I needed it in my belly.  STAT.

The original recipe was a little too bready for me, so I ditched the bread for a wrap.  Since I had maybe two of the ingredients required for the slaw, I made something closer to my usual slaw recipe for some crunch.  I added some dried cranberries for a touch of sweetness, but I think you could replace them with some julienned apple.

This chicken would also be great in non-wrap form, with some basmati rice, or even in a salad.  Finally, a decent lunch.

Curry Chicken Wraps

Printer-Friendly Recipe

For the chicken:

  • 4 large wraps
  • 1 pound thin-sliced boneless skinless chicken breast
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • ½ teaspoon red pepper flakes (optional)

For the slaw:

  • ½ head red cabbage (or 1 10-oz size bag shredded red cabbage)
  • 1 medium shallot or ½ small red onion, thinly sliced
  • ¼ cup dried cranberries (I think julienned apples would be good here too)
  • 1 Tablespoons mayo, more if desired
  • 1 Tablespoon yogurt or sour cream (or just an extra tablespoon of mayo)
  • 1 ½ teaspoons granulated sugar
  • 1 teaspoon fresh lemon juice (or vinegar, white or apple cider vinegars would work)
  • ¼ teaspoon celery salt
  • Salt and pepper, to taste

1. Combine marinade ingredients (buttermilk through red pepper flakes) in a gallon-size ziploc bag.  Add chicken and toss to cover.  Marinate in refrigerator for at least 2 hours.

2.  While chicken is marinating, make the slaw (I prefer to make mine no more than 1 hour before serving). Whisk all ingredients except cabbage, shallot, and cranberries in a large bowl.  Once combined, add cabbage, shallot, and cranberries; toss to coat.  Add additional mayo if you would like it creamier, salt and pepper to taste.  Cover and refrigerate.

3.  Preheat grill to high heat.  Cook chicken until internal temp reaches 165°F about 4 minutes on each side for thinly-sliced chicken.  Remove from heat and tent with foil to rest until slightly cooled, 5 to 10 minutes.

4.  When ready to serve, slice chicken on the bias.  Spread slaw onto wraps and top with chicken.  Wrap tightly and cut in half.

* I used thin-sliced chicken because, in my head at least, it shouldn’t need to marinate as long as regular chicken breast and I needed to eat this stuff for lunch.  If you use regular chicken breast, make sure to marinate it at least 4 hours. 

curry chicken pin

caprese turkey sliders

 

caprese burger

Hello, friends.

It’s August, and it’s still hot, but I’ve decided that it’s OK to do things like turn on the stove and the grill.  So, I’m happy to bring you actual food.  Like real, not made of whipped cream food.

caprese burger top

See that?  Not even a dot of whipped cream on there.

There is, however, fresh mozzarella cheese, a ripe roma tomato, basil, and drizzle of basalmic.

All of these are good things.  VERY good things.

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I cooked these turkey sliders on the stovetop, because it’s hot outside, and then topped them with a thick slice of tomato and hunk of mozzarella cheese.  Then, I popped them under the broiler for just a minute or two to blister the cheese.  Don’t buy the mozzarella that comes soaking in brine for these, I find it doesn’t do as well in this sort of application.  My grocery store usually sells theirs in the specialty cheese section, I think it comes in an 8-ounce ball.

This really is the perfect summer dinner.  I made them slider-sized because that vicious summer heat seems to decrease my appetite for some reason.  Also, more importantly, I wanted the size of the sliders to match the size of the tomato and mozzarella slices.  It’s just prettier that way.

I mixed a couple teaspoons of tomato paste into the turkey meat, but I think that some sun-dried tomatoes would be great too.  Roasting the garlic before adding it to the basil mayo would be a wonderful touch as well.

Caprese Turkey Sliders

Printable Recipe

For the burgers:

  • 2 ripe roma tomatoes, sliced into 1/4-inch slices
  • 1 pound ground turkey breast
  • 3 cloves garlic, minced
  • 3 Tablespoons fresh basil, chopped
  • 2 tablespoons basil mayo (recipe follows)
  • 2 teaspoons tomato paste, or 2 Tablespoons chopped sun-dried tomatoes
  • 1 teaspoon red pepper flakes
  • Dash of salt and pepper

For the mayo:

  • 1/2 cup mayo
  • 2 cloves garlic, minced
  • 3 Tablespoons basil, chopped
  • 1 Tablespoon olive oil
  • 1/2 to 1 teaspoon fresh lemon juice
  • Salt & Pepper, to taste

For assembly:

  • 8 slider buns (I use these when I’m feeling lazy)
  • Fresh mozzarella cheese (1 8-ounce ball), sliced into 1/4 to 1/2-inch slices
  • 2 roma tomatoes, sliced into 1/4 to 1/2-inch slices
  • 1 bunch basil
  • Arugula (if desired)
  • Balsamic glaze, for drizzling

1.  Make the mayo:  In a blender or food processor combine all ingredients and process until combined.  Transfer to an airtight container and refrigerate until ready to use, can be made up to three days in advance.

2.  Make the burgers:  Gently combine all ingredients in a bowl and form into small 3-inch patties, pressing a small divot into the center of each patty.  Refrigerate until ready to cook, can be made up to one day in advance.

3.  Cook the burgers:  Heat an oven-safe pan over medium-high heat; preheat oven broiler to high.  Salt and pepper the surface of the turkey patties and drizzle pan with oil.  Cook burgers about 3 to 4 minutes on each side, flipping once.  Flip the burgers once more and quickly top with tomato and mozzarella cheese.  Place pan under broiler and broil for 1 to 2 minutes until cheese is blistered.

4.  Assemble burgers:  Spread buns with basil mayo and top with basil, arugula, and turkey patties, drizzle with balsamic glaze or a dash of good balsamic vinegar.

caprese turkey pin

chicken cheesesteaks

Ok, let’s take a brief recess here from the sugar and the sweets and all of those desserts that I love so much.    Just the thought of pie is making me a little… uncomfortable.  Let’s flip the “savory” switch.

And let’s lighten it up a bit… I need something with some substance to it.

Steak? No, something light… chicken maybe… but not too light… let’s put it on some bread.

There we go…  swap out fatty rib-eye steak for lean, healthy boneless-skinless chicken breasta healthy(er) alternative to your sinful cheesesteak sandwich, .

Or, at this time of year, it may even be a resourceful way to use up the last of that dreaded leftover Thanksgiving turkey… ugh… turkey… let’s not use that word again for… at least a week or two.

Even though I have several cheese sauce recipes lurking in my “to do” lists, I can never actually bring myself to make them, especially not with the amount of food I’ve devoured in the past week… so I opted for sliced provolone cheese instead.

I’m not trying to claim that these are “authentic”, in fact I wouldn’t even call them “cheesesteak” if I had a better name for them…

Philly Chicken-Cheesesteaks?

Philly cheese-chickens?  Nah…

Phoenix Chicken-Steaks?

Ooh, I like that, maybe add some hatch chiles and monterey jack cheese… oh man.  Just thinking out loud here.  I’ve definitely smeared some leftover chipotle aioli on these babies and it was pretty amazing…

Chicken “Cheesesteaks”

[ Printable Recipe ]

  • 1 lb thin-sliced boneless skinless chicken breast
  • 1 green bell pepper, seeded and sliced
  • 1 sweet onion, sliced
  • 6 slices provolone (or cheese of your choice)
  • 6 french rolls, halved lengthwise
  • salt and pepper, to taste

1. Preheat oven to 400 degrees, or heat your broiler (high or low, whatever you prefer).  Meanwhile, heat a sauté pan over medium/medium-high heat.

2. Generously salt and pepper both sides of the chicken breasts.  A shake or two of garlic powder never hurt anyone either, just sayin.  Cook with a teaspoon or two of olive oil over medium high until cooked through, set aside.

3. Add another teaspoon of oil to the pan, and sauté peppers and onions until just tender-crisp. Salt and pepper onions and peppers to taste. Set aside.

4. Line a baking pan with foil.  Slice chicken breast into thin strips, toss with peppers and onions, and put into six “piles” on the baking sheet.  Place one slice of cheese on top of each pile, and broil until cheese is melted and bubbly.  (If you have an oven-safe pan, and the ability to remember NOT TO GRAB A SUPER HOT HANDLE, you could just use your pan… but some of us aren’t that skilled).

5. Once cheese is melted, carefully remove pan from oven, and mix the chicken, peppers, onions, and cheese and pile each onto a French roll.  You can eat as is, or tightly wrap the whole sandwich in foil (with another piece of cheese, if you’re feeling naughty) and return to the oven for a few minutes to heat the bread through.