Tag Archives: sandwich

We Tried Popeyes’ Famous Chicken Sandwich That Finally Arrived in Canada — Is It Worth the Hype?

It doesn’t happen every day, but — every once in a blue moon — people lose their minds over a hype-worthy food. For a bite to reach that level of foodie fervour, a few things have to happen: it has to be hard to get your hands on, it has to be photo ready (a la charcoal soft serve) and it has to be totally tasty. Enter the collective Canadian craving for the infamous Popeyes’ Chicken Sandwich.

You might be asking: why all the hype over a fried chicken sandwich? Can’t you get fried chicken plenty of places? Yes… and no (until recently). Popeyes’ Chicken Sandwich (often referred to audaciously as “The Sandwich”) was released to attention-grabbing crowds in America in 2019 — but it only arrived in Canada as of September 14th.

So is this sandwich worth the buzz? Or can we chalk up this chicken frenzy merely a case of wanting what you can’t have? Obviously, we needed answers, so we gave The Sandwich a try.

Recipe for Success

First thing’s first: what exactly is a Popeyes’ Chicken Sandwich? The Sandwich (which will set you back between $5.99 to $6.49 depending on which province you’re in) consists of an all-white fried chicken breast fillet topped with barrel-cured pickles and mayonnaise (either classic or spicy) — all assembled on a toasted brioche bun.

The chicken itself follows the company’s signature fried chicken formula. The chicken is marinated in a blend of Louisiana seasonings, battered by hand, breaded in a buttermilk coating and then fried. So, if you’re already a fan of their fried chicken, this will almost definitely be for you.

 

First Looks

If all the fanfare has you picturing some sort of over-the-top chicken-fried behemoth, then you’ll likely be a bit disappointed to feast (your eyes) on The Sandwich. However, if you’re expecting a classic fried chicken sandwich, then you’re in luck! Visually, there are no big surprises: The Sandwich is straightforward looking, with a generous piece of fried chicken and chartreuse-hued rounds of those cured pickles neatly sandwiched between the halved brioche bun.

Related: I Tried “Beyond Meat” Meals at 5 Popular Canadian Chains. Here’s How They Stacked Up

Digging In

At first bite, the chicken hit a lot of the targets we were looking for in fried chicken: it was crispy on the outside (without being super greasy — always a risk with fried chicken), tender on the inside and had good flavour (thanks, likely, to those Louisiana seasonings).

It’s worth noting that the chicken-to-bread ratio was good. The toasted brioche bun was soft with a nice chew (it almost melted in your mouth).

In terms of toppings, The Sandwich keeps things pretty simple, in a good way. It’s really just the mayo (more on that up next) and the pickles. Luckily, we love pickles and these were perfect: crunchy, tangy and delicious!

Related: What It’s Honestly Like Dining out Right Now ⁠— and What I’ll Never Take for Granted Again

The Spicy Scenario  

As I mentioned earlier, the Popeyes’ Chicken Sandwich comes in two versions: classic and spicy. How to choose? If you can always go for a little more flavour, you’ll prefer the spicy version (the spicy mayo tastes like chipotle mayo and leaves behind a nice little kick that lingers). If, however, you’re a fried chicken purest, stick to the classic.

The Verdict

Overall, the Popeyes’ Chicken Sandwich is a really good fried chicken sandwich. If we were craving a fried chicken sandwich, it would definitely be on our list — but it wasn’t life-changing. Still, if you’re a fan of fried chicken on any level, our advice is to give it a try.

Here are famous recipes we’re making at home — from McDs hash browns to IKEA meatballs. Also, here are recipes from hit movies!

One Humble Can of Chickpeas, Six Different Meals to Remember

Beans are not only one of the most versatile pantry ingredients, they offer a variety of health benefits, too! Chickpeas in particular are rich in vitamins, minerals and fibre. Aside from turning that can of chickpeas hiding in your pantry into homemade hummus, here are six ways you can incorporate them into a healthy snack or meal. Be sure to rinse and drain the chickpeas before using them to remove any excess sodium. OK — here we go!

Chickpea Pasta
I grew up eating chickpeas in pasta, so this dish is one of my favourite quick dinners to whip up! It adds a serving of protein and fibre to an otherwise carb-heavy dish, which will keep you fuelled for longer. To make: simply simmer the chickpeas in marinara sauce (store-bought or homemade) until slightly softened, about 15 minutes. Put it on top of the pasta of your choice and sprinkle with parmesan cheese.

Related: The Best-Ever Pasta Recipes for Easy Dinners

Roasted Chickpeas
Roasted chickpeas make for a filling and healthy afternoon snack. You can toss them in any flavours or herbs you favour. My favourite flavour is everything bagel with a hint of garlic, but feel free to use any spices you already have on hand (onion powder, paprika, cayenne pepper, dried herbs, etc). To make: toss the chickpeas in extra-virgin olive oil and desired seasoning. Roast at 400°F for 30 to 35 minutes, until crispy. Enjoy them as is or add to a salad.

Salad With Chickpeas
Chickpeas are a great alternative to diced chicken on salads as it adds a plant-based protein, but they also work as a gluten-free substitute for croutons. Prepare your favourite mixture of vegetables and top with a handful of chickpeas. For additional crunch and flavour, try adding leftover roasted chickpeas.

Related: 70+ Chickpea Recipes to Make Your Heart Happy

Chickpea Salad Sandwich
This recipe is a twist on a tuna salad sandwich. It is great on its own or served between two slices of toasted bread. To make: add one can of rinsed chickpeas to a mixing bowl and mash slightly with a fork. Toss with mayo (regular or vegan), dijon mustard, diced celery, minced shallots, lemon juice, salt and pepper. Make a big batch and enjoy over several days for lunch.

Chickpeas and Eggs
For this quick morning breakfast, you can scramble the chickpeas right into the eggs or top the scrambled eggs with roasted chickpeas. If you have additional ingredients on hand such as cheese, spinach, tomato or roasted red pepper, try scrambling those in with your eggs and chickpeas too.

Related: The Most Creative Ways to Cook With Eggs

Chickpea-Stuffed Red Peppers
For this recipe, the red peppers can be stuffed with just about anything you have on hand including herbs, cheese and grains. I like to start with a base of chickpeas and quinoa, tossed with olive oil, parsley, crumbled feta, shallots and lemon. To make: hollow out each red pepper and stuff with filling. Bake at 400°F for 20 to 25 minutes, until the filling is warmed throughout and the pepper has softened.

Want to cook with more pantry staples? These canned salmon recipes and tortilla recipes might do the trick!

Vegan tuna melt on a plate

A Classic “Tuna” Melt Sandwich With a Clever Vegan Twist

There is something so comforting about a classic tuna melt, but if you’re vegan or paleo – or better yet,  pegan! – then you’re likely thinking your tuna melt days are over… well, not anymore! We’ve created a pegan-friendly tuna salad that is so delicious, your taste buds will think you’re eating the real thing. Luckily, there are a plethora of non-dairy alternatives at your grocery store – from cheeses, to sour creams, to milks and yogurts – so that topping the tuna with a gooey-melted vegan cheese is simple, easy and satisfying. You can use your favourite bread of choice, buy or make a paleo or keto bread, or skip that all together and opt for sweet potato “toast”.

Servings: 4 sandwiches
Prep Time: 20 minutes (plus additional soaking time)
Cook Time: 10 minutes
Total Time: 30 minutes

vegan tuna melt spread

Pegan “Tuna” Salad Sandwich

Ingredients:
1 cup walnuts (soaked for minimum 15 minutes up to overnight)
1/2 cup sunflower seeds (soaked for minimum 15 minutes up to overnight)
1/2 cup pumpkin seeds (soaked for minimum 15 minutes up to overnight)
⅓ cup vegan mayo
1 cup cucumber, diced
1 cup celery, diced
¼ cup green onions, chopped finely
2 tsp dulse or kelp flakes
2 tsp fresh dill, chopped finely
1/2 lemon, juiced
½ tsp sea salt
4 slices or 1 cup vegan shredded cheese (like Daiya, Chao or Earth Island)
8 slices of your favourite bread or sweet potato “toast”

vegan tuna melt ingredients

Directions:
1. Soak walnuts, sunflower seeds and pumpkin seeds in water, then drain and rinse.
2. Pulse the walnuts, sunflower seeds and pumpkin seeds in a food processor until smooth but partially crumbled (don’t over-blend into a paste).

vegan tuna melt blend
3. Place the nut mixture into a bowl, stir in the mayo and, once combined, add in the rest of the ingredients.
4. Scoop the tuna onto the bread, layer with vegan cheese, then add the second slice of bread on top.
5. If you have a sandwich maker, oil it, then pop the sammie in there, close the lid and let it heat for about 5-7 minutes until the cheese melts.

vegan tuna melt on a plate
6. Alternatively, place a skillet on medium-low heat, oil it, then add your sandwich and place a small lid over the sandwich to press it down. Let the sandwich heat for about 4 minutes, then flip it over for another few minutes until the cheese melts.
7. The paleo bread and sweet potato “toast” will be more delicate than the vegan one, so you may want to use the skillet method instead.

Craving more healthy midday meal inspiration? Try these 20 Healthy High-Protein Lunch Ideas to Bring to Work, plus a must-make Vegan Edamame Mash Sandwich!

grilled-cheese-stacked

This French Onion Grilled Cheese is Made for Chilly Saturday Afternoons

When the temperatures start to dip, there’s nothing more comforting than a warm bowl of soup accompanied by a grilled cheese sandwich. One of my favourite soups in the cold weather is French Onion because it combines both of those elements in one bowl. Here, we’re flipping that soup on its head and combining a grilled cheese with rich, decadent caramelized onions for the ultimate winter comfort food.

french-onion-layered-grilled-cheese

French Onion Grilled Cheese Sandwich Recipe

Serves: 2

Ingredients:
For the Onions:
2 medium onions, halved and thinly sliced
1 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup beef or mushroom broth
2 Tbsp balsamic vinegar
2 Tbsp light brown sugar

For the Sandwich:
6 thin slices bread
4 Tbsp salted or unsalted butter
6 slices Swiss cheese

Directions:
Onions:
1. Heat the butter and oil a heavy skillet over medium-low heat.
2. Add the onions and cook for around 15 minutes, until the onions start to turn golden, stirring occasionally.
3. Add the broth, scraping any brown bits off the bottom of the skillet and cook for a couple of minutes until most of the liquid evaporates.
4. Sprinkle sugar and the balsamic vinegar over top, and stir to coat the onions.
5. Continue to cook, stirring occasionally, over low-medium heat for approximately 10 minutes until all the onions are dark and caramelized.
6. Set aside and cool (refrigerate if necessary) until you are ready to use them.

onions-on-grilled-cheese

Sandwich:
1. Pre-heat the broiler to high and line a baking tray with parchment paper.
2. Toast two of the slices of bread (these will be your middle slices) in a toaster.
3. Butter the remaining four pieces of bread.
4. Heat a skillet (preferably one with a ridged base so you’ll get “grill” marks on the bread) over medium-high heat.
5. Place the slices of bread butter-side down (you might have to do this in batches depending on the size of your skillet) and cook until the bread is golden. Remove from the heat.
6. Place all the bread (making sure you know which slices are the top and bottom slices – with the grill marks) on the baking tray and top with one slice of cheese each.
7. Broil until the cheese is bubbling and melted.
8. Spread the caramelized onions on the cheese on each “top” and “bottom” slice of bread.
9. Now construct your sandwich – place the extra slice of bread in between top and bottom slices and close the sandwich.
10. Serve with lots of napkins and maybe a knife and fork!

french-onion-grilled-cheese

Looking for more cheesy goodness? Try Our Cheesiest Recipes Ever.

A Royal Wedding Inspired Tea Party Menu

Take a cue from the House of Windsor and hail Britannia with this very proper wedding inspired royal tea. Steeped in tradition with a hint of a modern twist, our afternoon tea for eight is fit for both the Queen Mum and the next-gen royals in line for the crown. We’ll walk you through the perfectly-mannered steps of serving a bountiful feast of sandwiches, biscuits, desserts and, of course, tea, that will delight any anglophile in your life.

Despite seeming decidedly lowbrow next to high tea, its imperial sounding cousin, afternoon tea, stems from the habits of the Duchess of Bedford in the early 19th century. Small sandwiches, scones and other bite-sized treats became popular amongst the rich and famous, while high tea remained a substantial meal meant to sustain the working class at the end of the day.

Brioche-Tea-Sandwiches

Tea Sandwiches

Traditional tea sandwiches are dainty delicacies, made with thinly sliced bread and vegetables and meant to be consumed in one or two bites. In your own kitchen, a mandoline or vegetable peeler can be used to make almost translucent shavings for fillings, while a rolling pin helps to flatten the bread. When it comes to fillings, think beyond plain cucumber and try to offer a variety of savoury and sweet to suit all tastes. Simplify your life by pressing a versatile bread such as brioche into double duty for both types of fillings — the slight sweetness will make a good pairing for most teatime toppings. For a playful take on tea sandwiches, transform the flavours of Bloody Mary cocktails such as pimento olives and anchovy paste into a small snack, or take tuna salad from the lunchbox to the parlour with fancy open-faced tuna and white bean treats.

Get the recipe for: Brioche Tea Sandwiches,  Bloody Mary Tea Sandwiches,  Open-faced Tuna Tea Sandwiches.

Lemon-Cranberry-Scones

Scones with Jam, Cream and More 

Given the brouhaha over the correct order of cream and jam layering, Brits take their scones seriously. Avoid controversy by letting guests slather their own scone with Devonshire cream, lemon herb chèvre or a honey and orange flavoured homemade butter. Offering gluten-free and vegetarian versions is a nice touch for dietary-restricted guests. When baking scones, use a light touch to avoid overworking the dough and ending up with tough scones.

Get the recipe for: Lemon Berry Scones With Lemon Glaze and Devonshire Cream,  Gluten-free Sweet Potato Scones, Lemon Cranberry Scones

Watch Anna Olson teach you how to make flavoured homemade butter and other homemade treats, then get a step-by-step recipe for Honey and Orange Butter and Herb Butter.

Battenberg-Cake-recipe

Biscuits and Cakes 

Dust off your tiered cake stands and silver trays — or fashion a sleeker version with plates balanced on overturned bowls — to serve these prettily portioned treats. Think small and bite-sized to keep a sense of modest British restraint, but offer a variety so you and your guests don’t feel deprived. Our menu contrasts the checkerboard pattern of a traditional Battenberg cake with the gooey lusciousness of savoury cream cheese profiteroles and Southern charm of a butter pecan crumpets.

Get the recipe for: Battenberg Cake, Savoury Cream Cheese Profiteroles, Butter Pecan Crumpets

Tea

A comforting pot of tea is often filled with a well-known blend such as Earl Grey, and steeped in ritual. Niceties such as warming the teapot first with boiling water, swaddling the teapot in a cozy and debating the milk in first or last question are all traditions you can bring across the pond for your afternoon tea. For variety, why not take it a step further by offering your guests some different flavours and temperatures in their cuppa? Mint tea is a soothing herbal digestif with a beautiful aroma and colour, while lemon lavender iced tea offers a refreshing floral note for your senses. For those who want to be a bit naughty like Winston Churchill, who reportedly used to hide strong spirits in his teapot during Prohibition, a white tea and rum cocktail with honey lime syrup will fit the bill. Serve up your tea in your best china, or for a more modern take, mix and match in Chinese, Japanese, Russian or Moroccan teacups for a splash of colour and pattern. Be sure to select china or glassware that can withstand hot liquid, and place saucers or doilies strategically to avoid spillage.

Get the recipe for: Moroccan Mint Tea, Lemon Lavender Iced Tea, White Tea and Rum Cocktail With Honey Lime Syrup

So this season, whether you are hosting William, Kate, Harry or Meghan (or a party of aristocratically-minded friends and family), raise a cup to celebrate the ritual of afternoon tea. Just remember to keep those pinkie fingers down — Miss Manners dispelled the habit as a needless affectation once the cup handle was invented.

lumberjack-breakfast-sandwich

The Lumberjack Breakfast Sandwich Delivers All Your Faves In One Bite

Behold, the Lumberjack Breakfast Sandwich! All the parts of a hearty start to the day — eggs, toast, sausage, bacon, pancakes and hash browns — in one nifty, stackable, portable package. (Don’t forget the napkins.)

lumberjack breakfast sandwich

Layers of breakfast meats, a hash brown patty and fried egg are interspersed with a key structural piece: the pancake. Akin to a traditional clubhouse, this middle starchy tier serves as both a condiment layer (douse it in syrup for a salty-sweet combination, slather simply with butter or spike with hot sauce for kick), while also soaking up those runny egg yolk, sausage and bacon juices.

After breakfast, you’ll be ready to tackle the woods…or a nap on the couch. Which would, again, be completely understandable.

Lumberjack Breakfast Sandwich

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients:
16 slices cooked bacon
4 cooked hash browns, prepared according to package directions
4 cooked pancakes
16 uncooked breakfast sausages
4 large eggs
8 pieces of toast
2 Tbsp butter, more as needed
maple syrup, for serving
hot sauce, for serving
ketchup, for serving

Directions:
1. Preheat the oven to 200ºF.
2. On a large baking sheet or large ovenproof dish, add bacon, hash browns and pancakes. Keep warm in oven while preparing the rest of the ingredients.
3. Remove the sausages from casings; discard casings. Take 4 uncased sausages and squash them into 1 thin patty, just slightly larger than the piece of bread you will be using for toast. Repeat with remaining uncased sausages for a total of 4 patties. In a large skillet, fry patties over medium heat, flipping once, until browned and completely cooked through, approximately 5-7 minutes. Transfer cooked patties to oven with other ingredients to keep warm.
4. Using the same pan with residual sausage patty fat, or a clean one with a bit of melted butter swirled around the bottom to reduce sticking, fry the eggs sunny side up until the whites have completely set and the yolks are cooked at the edge but still runny. Season eggs with salt and pepper.
5. To assemble, building from the bottom up, start with 1 piece of toast, buttered, if desired. Top toast with 4 slices of bacon, 1 hash brown, 1 pancake that has been dressed to your liking (with maple syrup, butter and/or hot sauce), 1 sausage patty and 1 fried egg. Top your stack with a second piece of toast. Repeat with remaining ingredients to make 4 sandwiches. Serve with maple syrup, hot sauce and ketchup. Enjoy!

Looking for more Canadian dishes? Try our 10 Perfect Peameal Bacon Recipes.

Best-Ever Grilled Chicken Caesar Salad Sandwich

Packed with all the components of a classic chicken Caesar salad pressed between bread — can you really ask for more? Maybe just a side of fries or salt and vinegar chips, otherwise, nope!

Chicken_Caesar_Salad_Sandwich-10

This is my version of a Caesar salad turned delicious sandwich. To really take it to the next level, the ciabatta bread is treated and toasted as garlic bread before all the fixings get layered inside. Garlic and parsley compound butter is generously spread over the bread and toasted under the broiler until crispy and fragrant. Don’t be afraid of colour on the bread…believe in the char! It adds a deeper flavour that goes really well with the smooth avocado and creamy Caesar dressing spread.

This is a great recipe for the grill too. Prepare the components ahead of time, then grill the chicken and the bread and let everyone assemble their own sandwich. If you’ve had it once, I feel like you will be making this again.

Chicken_Caesar_Salad_Sandwich-3

Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4

Ingredients:
For the Caesar dressing spread:
1 clove garlic
2 anchovy fillets
1 egg yolk
3 Tbsp grated parmesan
1 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/3 cup olive oil
Salt and fresh black pepper to taste

For the garlic compound butter:
8 Tbsp unsalted butter, room temperature
4 cloves garlic, minced finely
1/4 cup chopped parsley
1/4 tsp salt

1lb (454g) boneless skinless chicken breast
Olive oil
Salt and fresh pepper

1 loaf Ciabatta

4 to 6 romaine heart leaves
1 avocado, sliced
2 hard boiled eggs, sliced
Shaved or grated parmesan

Chicken_Caesar_Salad_Sandwich-5

Directions:
For the Caesar dressing spread:
1. Place the garlic, anchovy fillets, egg yolk, parmesan, lemon juice, Dijon and Worcestershire into a blender or food processor.
2. Blend until smooth and combined.
3. Slowly drizzle in the olive oil while the blender/processor is going to emulsify the oil into the spread.
4. Season with salt and fresh pepper to taste.

For the garlic butter:
1. Combine the softened butter with the garlic, chopped parsley and salt. Set aside.

For the grilled chicken:
1. Slice the chicken into 2 or 3 thin fillets per breast by slicing into it as if you were to butterfly the breast and then just continue to cut through so you have 2 thinner fillets. If the chicken breast is thick enough you can get 3 out of it!
2. Pound each fillet with a mallet until about 1/4 inch thick.
3. Season the fillets on both sides with a generous amount of salt and pepper.
4. Heat a grill or grill pan over medium-high heat.
5. Oil the grill and sear the chicken for 2-3 minutes on each side until golden brown and cooked through.

For the garlic Ciabatta bread:
1. Heat the broiler on to high and place a rack in the upper third of the oven.
2. Cut the ciabatta open and spread the garlic butter on both halves. Use it all!!
3. Place the buttered ciabatta onto a sheet pan and broil on high for 2-3 minutes until fragrant and slightly charred.

Assembly:
1. Spread the Caesar dressing over the garlic bread.
2. Layer the romaine on the bottom half of the sandwich.
3. Place the grilled chicken on top of the romaine and then top with the sliced avocado, hard boiled eggs, and tons of shaved or grated parmesan. TONS!
4. Top the sandwich with the other half of the garlic bread and cut into 4 servings.

Mini Bacon Grilled Cheese with Tomato Soup Shooters

Next time you’re hosting a game-day feast or party during the cold-weather months, try serving this creative spin on a comfort-food classic.

Everyone loves a grilled cheese sandwich, but the addition of bacon, mustard and cherry tomatoes are what sets this dish apart from the rest. To really take this already delicious dish up a notch, we’re serving it a with mini tomato soup sipper that’s spiked with a touch of beer. Comfort food at its best!

Mini-Bacon-Grilled-Cheese

Tomato & Beer Soup Shooters

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 16 servings

Ingredients:
3 Tbsp butter
1 onion, finely diced
3 cloves garlic, minced
1/2 cup beer
2 cups strained tomatoes (passata)
1 cup vegetable broth
1/4 tsp each salt and pepper
Pinch granulated sugar
3 Tbsp sour cream or crème fraiche
2 Tbsp chopped fresh tarragon or chives

Directions:
1. In saucepan, melt butter over medium heat. Sauté onion and garlic, stirring often, until soft and starting to turn golden, about 8 minutes. Deglaze with beer. Bring to boil; reduce heat and simmer until beer is almost evaporated, 5 minutes.
3. Add tomatoes and broth. Bring to simmer; cook, stirring, for 10 minutes. Season with salt, pepper and sugar. (Tip: Let cool slightly. Refrigerate in airtight container for up to 24 hours. Reheat before continuing.)
4. Transfer sour cream into small sandwich baggie. Pour soup into shot glasses or small demi-tasse cups. Snip tiny piece of corner from baggie and squeeze a small drizzle of sour cream over top of soup shooters. Sprinkle with tarragon.

Note: Make sure you choose a not-too-bitter beer, preferably from a local microbrewery, such as a malty ale or Belgian-style wheat beer.

Mini-Bacon-Grilled-Cheese2

Mini Bacon Grilled Cheese

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 16 sandwiches

Ingredients:
1 baguette, sliced into 32, 1/2-inch thick slices
1/4 cup softened butter
2 Tbsp Dijon mustard
11/4 cup shredded old Cheddar cheese (125 g)
8 slices cooked bacon, sliced into 4 pieces each
8 grape or cherry tomatoes, halved

Directions:
1. Preheat oven to 425°F.
2. Spread butter over top of 16 baguette slices. Arrange, butter-side down on parchment paper-lined baking sheet. Spread tops with Dijon mustard. Sprinkle cheese over half of the pieces; top each with 1 bacon piece.
3. Spread butter on remaining 16 baguette slices, topping each cheese and bacon-covered piece with an un-topped slice, butter-side up.
4. Bake turning once, until golden and cheese is melted, 8 to 10 minutes.
5. Skewer each sandwich with a tomato half with a toothpick.
6. Serve with Tomato & Beer Soup Shooters.

Turkey Sandwich

A New Thanksgiving Tradition: Braised Turkey Sandwich

This year, instead of roasting a whole turkey, flout tradition and go straight for everyone’s favourite next-day dishl the turkey sandwich. While we love the iconic moment of carving the bird, this hassle-free recipe delivers all the moist, tender flavour, minus the intimidation factor.

Turkey legs are braised low and slow in a bath of milk, and the result is fall-off-the-bone meat with a subtle sweetness from the milk. Pile it high and top with a slather of mustard, cranberry sauce and a pickle for a sandwich worth giving thanks for.

Braised Turkey Sandwich

Prep: 10 minutes
Total: 2 hours 10 minutes
Serves: 4

Ingredients:
2 turkey legs
1 Tbsp salt
2 tsp pepper
1 Tbsp butter
1 Tbsp canola oil
3 shallots, quartered
2 Tbsp apple cider vinegar
3 cups milk
2 sprigs thyme
8 slices sourdough bread, toasted
1/4 cup bread and butter pickles
4 tsp Dijon mustard
1/2 cup cranberry sauce

Directions:
1. Season turkey legs with salt and pepper.
2. Heat butter and oil in a large heavy bottom pot over high heat. Place 1 turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
3. Place shallots and cider vinegar in pot. Using a wooden spoon scrape the bottom of the pan to lift any brown bits.
4. Reduce heat to medium and cook shallots until fragrant, about 2 minutes.
5. Return turkey legs to pot and pour in milk with thyme sprigs. Increase heat to medium-high to bring milk to boil. Quickly reduce heat to medium-low and cover pot. Let cook, rotating leg every 30 min until turkey is cooked through and falling off the bone, about 2 hours.
6. Transfer turkey legs to a bowl and pull the meat off the bones using a fork. Discard tendons and bones. Shred meat using two forks.
7. Pour 1 cup of cooking liquid over pulled turkey meat and stir to combine.
8. Spread dijon mustard over two pieces of toasted sourdough bread. Place desired amount of meat on one piece of bread and top with pickle and cranberry sauce.
9. Close sandwich and serve immediately.

How to Make a Montreal-Style Muffulette Sandwich

This epic Montreal-style sandwich is a riff on the Italian classic known as the Muffuletta. Layers of savoury Montreal smoked meat, turkey, cheese, spicy mustard, briny pickles and crunchy veggies come together to create a flavour combination that will quickly become your go-to for weekday lunches and game day gatherings. Look for a flavourful white cheese made in Québec (like Chèvre Noir) for the most authentic Montreal experience!

montreal-muffulette-sandwich

Prep Time: 20 minutes
Total Time: 20 minutes
Serves: 4 to 6

Ingredients:
1/3 cup chopped dill pickles
1/3 cup chopped pickled pepperoncini peppers
1 Tbsp olive oil
1 large sourdough boule (600 g)
1 Tbsp spicy deli-style mustard
4 slices semi soft cheese
400g thinly sliced Montreal-style smoked meat
200g thinly sliced deli smoked turkey breast
2/3 cup thinly sliced red onion
3 whole pickles, sliced in half
250 mg cream cheese
2 Tbsp chopped fresh dill

montreal-muffulette-sandwich2

Directions:

For the Spicy Pickle Sauce:
1. Whirl together pickles, peppers and oil in food processor until almost smooth.

For the Sandwich:
1. Cut top 1/3 off boule horizontally. Hollow out the bottom of the bread, leaving generous 1/2-inch (1 cm) border to form large bread bowl and lid.
2. Spread bottom of bread bowl with spicy mustard; top with pickle mixture.
3. Layer in cheese, Montreal smoked meat and smoked turkey. Top meat with, onions and halved pickles.
4. Spread inside of top of bread with cream cheese; sprinkle with dill.
5. Top with the hollowed out bread top, cream cheese side down. (Tip: Wrap sandwich tightly with plastic wrap. Press sandwich between two large plates; weight top plate down with can. Refrigerate for up to 2 hours.)
6. Cut into wedges to serve.

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BBQ Tempeh Banh Mi with Pickled Carrots and Cabbage

You can enjoy the fresh flavour combination of a traditional Vietnamese-style banh mi — but with no meat at all! This simple sandwich is a great meatless Monday option and you’ll be craving the left overs all week. You’ve probably seen a vegetarian take on the classic banh mi made with tofu, but we like the heartiness and bold flavour of tempeh. Smothered with sweet BBQ sauce, it goes perfectly with a quick-pickled cabbage and carrots, crunchy cucumbers, spicy jalapenos and citrusy cilantro.

888_bahn-mi-sandwich

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 sandwiches

Ingredients:
1 brick/package tempeh (250 g)
½ cup favourite BBQ sauce
¼ cup water
1 cup shredded cabbage
1 cup carrot ribbons (or shredded)
½ cup white wine vinegar
½ cup water
1 garlic clove, minced
1 tsp raw sugar
½ tsp ground mustard
½ tsp cumin seeds
1 tsp sea salt
¼ tsp ground pepper
1 long French-style baguette (divided into 4 pieces) OR 4 crusty rolls
½ cup vegan mayonnaise
3 field cucumbers, thinly sliced or shaved
¼ cup pickled jalapenos
1 cup cilantro leaves

Directions:
1. Pre-heat oven to 350°F.
2. Slice tempeh into approximately ¼” thick slices. Whisk together your favorite BBQ sauce with ¼ cup water and marinate tempeh for 20 minutes in the fridge.
3. In small pot combine white wine vinegar with ½ cup water, minced garlic, raw sugar, ground mustard, cumin seeds, sea salt and ground pepper and bring just to a boil. Remove from heat, and submerge cabbage and carrots in the liquid. Refrigerate until ready to assemble sandwiches.
4. Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices halfway through baking time.
5. Prepare the baguette/buns by spreading 1 Tbsp of vegan mayonnaise on the inside of each side of the bun.
6. Shake excess liquid off pickled cabbage and carrots, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro and pickled jalapenos.

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Scrumptious Peameal Bacon Banh Mi Sandwiches

The banh mi itself is an example of food fusion at it’s most satisfying; a French baguette is stuffed with a tasty array of Vietnamese flavours including pork, pickled daikon radish, carrots, cucumbers and heaps of fresh cilantro. We take it one step further with our banh mi recipe, in which Canadian and Vietnamese traditions are fused between two halves of baguette. The result? Tangy, sweet, salty, fresh and absolutely delicious.

Served warm or cold, this sandwich is casual enough for a picnic and elegant enough for a party.

Peameal Bacon Banh Mi

Peameal Bacon Banh Mi

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Serves: 4

Ingredients:
1/2 cup rice vinegar
1 tsp granulated sugar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
2 tsp vegetable oil
8 slices peameal bacon
2 Tbsp hoisin sauce
2 Tbsp mayonnaise
2 demi French baguettes
2 baby cucumbers, thinly sliced in ribbons
1/2 cup fresh cilantro

Directions:
1. In a medium bowl, mix together rice vinegar and sugar. Submerge julienned carrot and daikon in vinegar mixture. Set aside for a minimum of 1 hour or overnight.
2. Heat oil in a large pan to medium-high. Fry peameal bacon on one side until golden, about 30 seconds. Flip bacon and continue to cook the other side for 30 seconds. Lower heat to medium. Add hoisin sauce to pan and flip bacon slices to coat in sauce. Continue to cook until hoisin has become thick and sticky, about 2 minutes. Remove pan from heat.
3. Drain carrot and daikon from pickling liquid.
4. Cut baguettes in half lengthwise and spread mayonnaise on bottom halves. Divide cucumber ribbons over mayonnaise. Place 4 slices of peameal bacon on each baguette and top with the pickled carrot and daikon, and fresh cilantro.
5. Close each sandwich with top bun and slice in half.

Insanely Delicious Bacon Grilled Kimcheese Sandwich

There’s no way around it; grilled cheese sandwiches are ooey, gooey comfort food at its finest. While there are lots of mouthwatering  additions to a grilled cheese — apple, bacon, smoked meat — kimchi adds a zesty cabbage crunch.

This version marries the Canadian comfort classic of melted aged cheddar cheese and crispy bacon with tangy, spicy Korean kimchi.

Serve it with homemade spicy ketchup for the ultimate flavour bomb.kimchi-grilled-cheese-kimcheese

Bacon Grilled Kimcheese Sandwich

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:
4 strips of bacon
8 slices white sourdough bread
2 1/2 cups aged Canadian cheddar cheese, grated
1 cup store-bought kimchi, drained with juices reserved
1/4 cup thinly sliced green onion
1/2 cup ketchup

Directions:

1. Heat a large pan to medium and fry bacon until crispy, about 5 minutes. Remove bacon from pan and set aside on a paper towel. Remove pan from heat and reserve 1 Tbsp of bacon fat in a small bowl. Leave remaining bacon fat in pan for later use.

2. Divide cheese among four slices of bread. Cut each bacon strip in half and place on top of cheese. Divide kimchi among sandwiches and sprinkle each with 1 Tbsp of sliced green onion. Top each sandwich with remaining bread slices.

3. Reheat pan with bacon fat to medium. Place 2 sandwiches in pan and fry one side until golden, crispy and cheese has begun to melt, about 4 minutes. Flip each sandwich and fry the opposite side until golden and cheese has completely melted, another 4 minutes. Remove sandwiches from pan and set aside. Add reserved bacon fat back to pan. Repeat with the two remaining sandwiches.

4. Mix 2 Tbsp of reserved kimchi juice with ketchup. Serve with grilled cheese.

Looking for more deliciously cheesy snacks? Try our Garlic Fingers with Donair Sauce.

10 Ways to Eat Peanut Butter and Jelly

There’s no flavour combo more classic than peanut butter and jelly. This tried, tested and true marriage of salty and sweet is here to stay, so you might as well make it a little more interesting. Sure, there’s nothing wrong with a delicious PB&J sandwich, but if you’re looking to explore some new options, you’ve come to the right place. Check out our picks for the seven most creative ways to snack on peanut butter and jelly.

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1. Peanut Butter and Jelly Bars

2. Peanut Butter and Jelly Doughnuts

3. Peanut Butter and Jelly Foie Gras

4. PB&J French Toast

5. Peanut Butter and Jelly Cookies

6. Peanut Butter and Jam Bread Pudding

7. Moroccan PB&J

8. PB&J Burger

9. Healthy Peanut Butter & Jam Squares

10. PB&J Treats

Sweet and Simple Lobster Rolls in Old Town Lunenburg

By Adam Bower, as told to Signe Langford

Oh, how times have changed! Back in the 1950s and ’60s, when Adam Bower’s mom was growing up in a small fishing village outside Lunenburg, N.S., the curtains were drawn if lobster was on the table for dinner. In those days, it was considered poor man’s food, a source of shame. Today, it’s with great pride the sommelier-owner of Grand Banker Bar & Grill in Lunenburg serves what is now a highly prized delicacy.

By the time I was growing up in Lunenburg, eating lobster was no longer considered shameful or something you had to do when times were tough. It was a pretty special occasion, and we only had a big lobster feed a couple of times a year. Mom and Dad would make a call, then go and meet a lobsterman at the dock for 10 pounds of the freshest lobster—literally, it had been out of the water for just minutes! Mom would boil it and serve it with potatoes, corn on the cob, salad and lots of melted butter. Dad would break them all down—claws in one bowl, tails in another, legs and all the smaller bits in another—so we kids got to pick our favourite parts. The next day, Mom would turn any leftover lobster meat into lobster rolls. But to be honest, I was a picky eater, and it wasn’t until I was in my early teens and had started working in the restaurant business that I really started to appreciate lobster.

When I was 19, I went to work for Alan Creaser at the Grand Banker Bar & Grill. The place was a fixture in Old Town Lunenburg, a UNESCO World Heritage Site. The restaurant is on the waterfront, across from where the Bluenose II is docked. When Creaser called to tell me he was selling the restaurant and asked if I wanted to buy it, I leaped at the chance to come back home to take it over. I started hearing from locals and loyal customers. I’d get letters saying, “I hope you’re leaving such-and-such on the menu.” So I left core signature dishes but made many enhancements, including fresh menu items, an in-depth wine list, craft beers and switching over to a local artisanal bakery—Boulangerie la Vendéenne—for all the breads and buns we use. That’s one of the reasons our lobster roll is so special; I serve it in a warm brioche roll that’s eggy and a little bit sweet, and it complements the claw and knuckle meat perfectly.

Our lobster roll is simple: some house-made citrus aioli, green onion, a small amount of lettuce and a good quarter pound of claw and knuckle meat—I want the lobster to shine. When lobster is in season, I take a 20-second walk down to the lobster pound for lobster that’s just come off the boats. We don’t do anything fancy; the lobster meat is so sweet and fresh we don’t need to—just boil them in salted water. And don’t forget a cold Propeller pilsner or one of Nova Scotia’s delicious white wines to wash it down!

Nova Scotia Lobster Roll, courtesy of Adam Bower

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Prep time: 10 minutes
Cook time: 35 minutes
Yields: 1 sandwich

Ingredients
1¼ lb (565 g) Nova Scotia lobster, bands removed
2 tbsp (30 mL) mayonnaise
1 tsp (5 mL) lemon zest
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) green onions, chopped
1 artisan-style hotdog bun
1 leaf romaine hearts, chopped
1 handful of parsley, chopped
lemon wedge

Directions
1. In stockpot, bring water to boil. Add live lobster; cook for about 10 minutes, until lobster is bright red. Remove; let cool. Crack claws and knuckles, removing meat. Reserve remaining meat for future use.
2. In bowl, mix together mayonnaise, lemon zest, lemon juice and green onions. Stir in lobster meat.
3. In oven, toast bun (fresh from your local bakery, if possible), until warm and crisp outside. Score down middle; fill with romaine.
4. Place lobster mixture on top of romaine; sprinkle with parsley. Serve with lemon wedge.

Click here to print, save or share this Lobster Roll recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

 

Herb Rubbed Pork Sandwich with Salsa Verde

After making the Herb Rubbed Pork Loin the other week, in the spirit of meat and bread I felt obligated to make a sandwich with the leftovers!

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Herb Rubbed Pork Loin
If you don’t have pork on hand, the spice rub would taste equally great on chicken, steak or lamb.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 2-3

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Ingredients:
0.4 kg pork loin
1½ tsp rosemary
1 tsp table salt
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crushed red pepper (skip if you don’t want it spicy)
1½ tsp chopped parsley
1 clove minced garlic
Zest of half a lemon
1 Tbsp olive oil

Directions:
1. Combine and grind all dry spices, then add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
2. Rub mixture onto surface of pork loin.
3. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!).
4. Remove from fridge when ready to cook. Heat oven to 375°F.
5. While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil & once heated, sear each side of the pork loin until browned (about 2 minutes per side).
6. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145°F. (Can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
7. Allow pork to rest for 10 minutes before cutting.
8. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde
If you’re serving this for one or two, I would recommend cutting the recipe in half, as a small amount of sauce goes a long way due to its intense flavour!

Prep Time: 10 mins
Total Time: 10 mins
Makes: 1 cup

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Ingredients:
1 garlic clove
½ tsp salt
½ tsp ground black pepper
½ tsp crushed red pepper flakes
Zest of ½ a lemon
Juice of ½ a lemon
¾ cup extra virgin olive oil
¾ cup (packed) chopped Italian parsley
1 Tbsp  capers
¼ tsp anchovy paste

Directions:
1. Combine all ingredients (except olive oil) in a food processor, and process until finely chopped and mixed.
2. Add olive oil and process until mixed.
3. Taste, add more salt,pepper or lemon juice if desired.

Herb Rubbed Pork & Salsa Verde Sandwich
Use up leftover pork loin in this delicious sandwich!

Prep Time: 10 mins
Total Time: 10 mins
Serves: 1

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Ingredients:
Herb rubbed pork loin
Salsa verde
2 slices of bread
Mayonnaise
Bacon
Lettuce
Tomato
Salt & Pepper

Directions:
1. Spread mayo on each slice of bread.
2. Slice and spread pork loin on sandwich and drizzle with about 1 Tbsp of salsa verde.
3. Layer your bacon, lettuce, tomato, salt and pepper, add top slice, and enjoy!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

How to Make a Classic Lobster Roll

I’ve got a confession — I have never had a lobster roll. Lobster roll’s aren’t something you see in a small prairie city like Saskatoon. But of course, having watched more then enough Diners, Drive-Ins & Dives, I’ve seen and drooled over a lobster roll or two (or ten)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 1

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Ingredients:
1 thick slice of french bread
Butter
¼ cup chopped lobster meat
1 Tbsp mayonnaise
1 tsp chopped green onion
1 Tbsp chopped celery
3 cherry tomatoes (quartered)
A few drops of lemon juice (to taste)
Salt & pepper to taste
Romaine lettuce

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Directions:
1. Get a pan and put on medium heat.
2. Cut a thick slice of french bread (about an 1 1/2 thick), then cut 3/4 down the middle of the slice, forming a bun.
3. Generously butter the outside of of bread, frying both sides in the pan until golden brown.
4. In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
5. Place leaf of romaine lettuce in the center of your roll.
6. Place lobster filling into your bread and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

Lobster Grilled Cheese

Lobster grilled cheese? Yes, please! Rich meaty lobster chunks, surrounded by melted cheese and toasty buttered bread… This is one rich, tasty sandwich! The idea for this bad boy stemmed from the thought of lobster mac & cheese, which seems to be fairly popular these days.

With that thought delicious combo in mind, I knew I didn’t want to stick with just one cheese, so I mixed in a little creamy, buttery Gouda and some aged cheddar cheese for a stronger cheese flavour. A little mayo on the bread for some zip, some salt & pepper to enhance the flavours, and you’ve got yourselves a winner!

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 1

Ingredients:
2 slices french bread (or similar)
1 lobster tail (around ½ a cup of lobster meat)
¼ cup gruyere cheese
? cup gouda cheese
¼ cup aged cheddar cheese
1 Tbsp clarified butter
1-2 Tbsp mayonnaise
Salt & pepper

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Directions:
1. Get a pan on low-medium heat, placing about 1 Tbsp of butter in it. Once butter melts and begins browning, remove film over top of the butter, until most of the milk solids have been removed.
2. While you’re waiting for the butter to clarify, begin preparing your sandwich.
3. Break the lobster tail in half, removing meat and roughly chopping.
4. Spread mayonnaise on top and bottom slice.
5. Shred cheese add ¼ cup gruyere, then an ? cup of gouda.
6. Chop up lobster tail, place on sandwich and add some salt and pepper.
7. Top with ¼ cup of aged cheddar cheese and top slice of bread.
8. Brush both outer sides of sandwich with clarified butter.
9. In a pan on medium heat, fry until golden brown on each side and cheese has melted.

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Loaded Nacho Grilled Cheese for Game Night

Create a nacho grilled cheese buffet by setting all the ingredients out, and letting people choose the toppings they like. Or create mini grilled cheese by cutting them into little squares, making them perfect for dipping in salsa, sour cream or guacamole. To cook for a large group, use the oven at 450°F, cooking for about 6 minutes on each side.

Loaded-Nacho-Grilled-Cheese-recipe

Ingredients:

2 slices French bread
1 tablespoon sour cream
2 tablespoons salsa
Tex Mex cheese
2 to 3 tablespoons cooked ground beef
1/8 teaspoon taco seasoning
1 green onion stalk (chopped)
4 to 5 cilantro leaves
1 slice of tomato (diced)
1/4 avocado (diced)
1 to 2 black olives (chopped)
1 tablespoon black beans
1 to 2 slices jalapeno pepper (chopped)
1 to 2 handful nacho flavoured Doritos (crumbled)
1 egg (scrambled)
Butter

Directions:

1. If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now let’s start with the sandwich: crush all the Doritos and spread them on a plate, dip one side of each bread slice in the egg and then into the Doritos. Once you have done this begin assembling the sandwich with sour cream on one slice, and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice.
2. In a pan on medium heat, add some butter. Once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. You may want to cover your pan with a lid while it’s cooking to help the cheese melt, since there is so much stuff in the sandwich.
3. Once everything is ooey gooey, slice it in half and enjoy all your favourite nacho toppings in one glorious sandwich. If you’re feeling ambitious, you can even make your own salsa and guacamole for dipping!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Vegan Grilled Cheese & Beef Sandwich with Sriracha Ketchup

Now this creation is going out to John who always tells me how he grew up on two things: beef and cheese. His mom once made these sandwiches that were made of cheddar cheese, ground beef, and white bread, because that’s all she had on hand. Of course, John and his siblings loved the sandwiches so it became a regular meal.

It’s about time we made a vegan version, but this one is spiced up a little, because we’re adults now!

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Ingredients (makes 1 sandwich):
1/4 cup finely chopped onion
1 tsp olive oil
1 Tbsp finely chopped pickled jalapeños
1/2 cup meatless ground round
1/4 tsp chili powder
Pinch sea salt
1/3 of a block, Daiya jalapeño havarti wedge
2 slices sourdough bread
2 tsp vegan butter
1 Tbsp ketchup
1-2 tsp Sriracha

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Directions:
1. In a pan over medium heat, sauté the onion and olive oil for 2 minutes until soft. Add pickled jalapeños, meatless ground round, chili powder and a pinch of sea salt, and cook for another 2-3 minutes. Push this mixture to the side of the pan to make room for the bread.
2. Butter one side of each slice of bread and place one slice, butter side down, into the pan.
3. Place thin slices of jalapeño havarti wedge on the bread, covering it generously. Then scoop the meatless ground round mixture on top. Place the other slice of bread, butter side up, on top of that.
4. Cook for 2-3 minutes, then flip the sandwich carefully and cook for another 2-3 minutes until crispy and golden brown.
5. Serve with ketchup mixed with Sriracha for dipping.

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