1. PEAR, APPLE, CHEDDAR AND CARAMELIZED ONION GRILLED BAGEL
3 tablespoons olive oil
1 large yellow onion thinly sliced
2 heaping handfuls arugula
2 eggs sunnyside up
2 everything bagels toasted
4 slices cheddar cheese
1/2 ripe apple sliced
1/2 ripe bosc pear cored and sliced
4 tablespoons fig preserves
Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more.
Preheat the oven to the high broil setting.
Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes.
Smear 1 tablespoon of fig preserves over each cheesy bagel slice.
Top the bagel bottoms with wilted arugula, sliced apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.
2. SWEET POTATO AND KALE GRILLED CHEESE
1 medium sweet potato, peeled and sliced into thin rounds
2 tablespoons olive oil, divided
Salt and black pepper, to taste
1/2 small red onion, sliced
2 tablespoons butter
4 slices whole grain bread
6 ounces Harvarti cheese, sliced
2 leaves kale, torn into pieces
1/2 teaspoon fresh rosemary, minced
Salt and black pepper, to taste
Balsamic glaze or reduction, if desired
Preheat oven to 400 degrees F. Place sweet potato rounds in a small bowl and drizzle with one tablespoon of the olive oil. Toss well. Season with salt and pepper, to taste. Place on a baking sheet and roast for 20-25 minutes or until tender. Remove from oven and set aside.
While the sweet potatoes are roasting, caramelize the onion. In a small saucepan, heat the remaining tablespoon of olive oil. Place the onion slices in the pan and cook over medium heat with a pinch of salt. Cook, stirring occasionally, until onions are caramelized, about 8 minutes. Remove onions from pan and set aside.
Place the butter in the same small saucepan and melt over medium-low heat. Continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices with the brown butter. Layer the cheese, sweet potatoes, kale, and caramelized onions. Sprinkle fresh rosemary over the ingredients and season with salt and black pepper, to taste. Drizzle with balsamic glaze, if using. Top with a slice of bread, buttered side up.
Place the sandwiches, butter side down, on the hot skillet pan or griddle. Grill for 2-3 minutes or until golden brown. Flip and cook on the other side until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.
3. SLOW COOKER CHICKEN ALFREDO SANDWICHES
5-6 boneless skinless chicken breasts about 3 pounds
1 1/2 cups of your favorite alfredo sauce.
1/4 cup fresh basil chopped
1/4 cup chopped onion
1 teaspoon garlic powder
1/4 cup finely chopped sun dried tomatoes
1/2 cup grated parmesan cheese
salt and pepper to taste
Place all ingredients except the chicken in a slow cooker and stir to combine.
Add in the chicken and coat with the sauce.
Cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through.
Remove chicken from the slow cooker and use two forks to fully shred.
Return shredded chicken to the slow cooker and coat in the sauce.
To assemble the sandwiches, top with more sun dried tomatoes, shaved parmesan, and spinach.
4. HONEY, APPLE, CHEDDAR AND BACON PANINI
8 slices sourdough bread
4 tablespoons butter, at room temperature
4 tablespoons apple butter
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded havarti cheese
1 honeycrisp apple, thinly sliced
8 slices cooked bacon
honey, for drizzling
1 tablespoon fresh thyme leaves
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1. Heat a Panini press or large skillet over medium high heat.
2. Spread the outside of each slice of bread with butter. Spread the inside of half of the slices of bread with apple butter. On top of the apple butter, evenly layer the cheeses, apples, and bacon. Drizzle honey over top and sprinkle with thyme. Add the top piece of bread, buttered side facing up.
3. Place the sandwiches, one at a time, into the Panini press and cook until the cheese is melted. Serve each sandwich with a drizzle of honey and fresh thyme.