Abomination Tuna Sandwich | Lilo & Stitch #FoodnFlix

This month the Food 'n Flix club was invited by host Camilla from Culinary Adventures with Camilla to take a virtual vacation to the islands. Instead of choosing one particular movie title or series, Camilla left the field open for us to pick anything set or filmed in Hawaii. Immediately two favorites came to mind, and I knew I'd be choosing one of them. I chose my favorite of the two. The one that we watched countless times when my daughter was little (because it was her favorite); the one we can still quote word for word and sing the entire soundtrack through—Lilo & Stitch.

Stitch is an alien experiment gone wrong who escapes his planet, crash-landing on earth—Hawaii to be precise.  Mistaken for a dog that has been hit by a car, he winds up in an animal shelter.

Chicken Caesar Wraps | Like A Fly On The Wall

Welcome to the TLC Book Tours stop for Like A Fly On The Wall by Simone Kelly! I joined this tour really looking forward to reading a novel where the main character reads people's energies and communicates with spirit guides because, although it's not something I mention here on the blog very often, the metaphysical is a regular part of my everyday life (meaning I love meeting characters of this sort).

Egg Salad Sandwiches (and Cheap White Wine) | It Happens in the Hamptons

Today I'm featuring the novel, It Happens in the Hamptons, as part of TLC Book Tours stop. After reading the description/teaser for this book (below in the feature box), it sounded like it would make the perfect summer beach read. After reading the book itself, I hesitantly agree with my initial assessment. I say hesitantly because I think the teaser is a tad misleading. Here's why:

• The teaser calls George Katie's new boyfriend. In the story, it's more of a "let's see if this leads to boyfriend" status.
• The teaser implies that George takes Katie on his arm and shows her around in a whirlwind fashion. This never happens. A lot of what is seen of lavish events, country clubs, and haute couture fashions is not seen through Katie's eyes.
• I sort of get why they teased it as "upstairs-downstairs", but I think that description is a bit of a stretch.

Quick Bacon, Avocado and Egg Breakfast Sandwiches

I've mentioned before that I was raised on the old adage that breakfast is the most important meal of the day, though I admit it's not always the easiest one to get on the table. That's especially true on school days and busy work mornings around here, so it helps to have a few tried and true shortcuts up your sleeve.

I love getting the chance to try out new OXO kitchen tools and gadgets, and then sharing them with you. Today I'm going to introduce you to four products that have recently become invaluable to me in the kitchen on those busy mornings. Actually, I've found myself using them even when I'm not in a rush, because they're so darn convenient.

Rosemary and Sundried Tomato Meatloaf Sandwiches | Fudge and Jury

Welcome to the tlc book tours stop for Fudge and Jury! Fudge and Jury is book 5 in the Bakeshop Mystery series by Ellie Alexander—and it's a cozy mystery, which you might know is one of my favorite ways to escape when I have a little time to myself (fun, quick, easy reads).

The logical thinker in me cringes at the thought of starting a series anywhere but at the beginning, but there's not enough time in the day or days in the week for me to read everything I'd like, so I threw caution to the wind and went into this book blind. And while I know there are background and character-building elements of the story that I missed, it still made sense as a stand-alone book.

Sardine & Pickle Sandwiches inspired by License to Drive

80's movies...full of cheese and corn and cussing children...and I'm a living, breathing testament to what they produced. But seriously, as a child of the 80's, I have tons of fond memories and movie lines forever engraved in my psyche. I had a (few) handful(s) of favorites that I watched so many times my parents can probably recite them word for word, as well. So, when Kimberly from Coffee and Casseroles asked me if I wanted to do an 80's Movie-inspired post, I couldn't refuse.

There was a single rule going into this post—we had to choose an 80's movie that we already owned. Fortunately I love my movies, and while I may not have all of my favorites from back in the day, I do have a stack that would carry me through a couple years of monthly posts with this requirement. I contemplated so many, but I wound up choosing the 1988 film License to Drive, starring "the two Coreys" (and yes, I loved the two Coreys as much as any other 12 or 13 year old girl of the time).

The Best Lobster Rolls

Let's talk lobster rolls. Until recently, they were a mere item on a long list of foods that I had to try one day. For me, lobster tends to be one of those elusive meals due to both price and availability in my part of the country. I'll admit that even though I spent an entire day experiencing the quirks of being a "lobster killer" during my time in culinary school, it's been a good 14 or 15 years since then. Aside from the few times we featured them on the menu when I was still working in the restaurant, I haven't touched a lobster. So, it's been at least 7 years.

Thanks to my love for clam chowder, I recently connected with Joe from Lobster Anywhere, and realized that I could actually have delicious, high quality lobster delivered right to my front door! And while they offer all sorts of options, I don't think you can top having a couple pounds of sustainable fresh knuckle and claw lobster meat shipped straight from the cold Atlantic waters at your fingertips - no preparation required.

Garlicky Duck Sausage Rolls

I often hear people dismiss British food as boring, but I've always been fascinated by it. Of course, I'm fascinated by the food of all cultures, so maybe that's not very surprising. But with names like Toad in the Hole, Bubble and Squeak, Spotted Dick, Cullen Skink, and Welsh Rarebit, how could one not be intrigued? And it's not just the names, I've tried all but spotted dick...and each is tasty.

One thing that I hadn't tried making myself until yesterday was a simple sausage roll. The name may not be exciting, but I don't know why I waited so long to actually try them. How could sausage baked inside a pastry crust be anything but delicious? And while it's anything but boring, I did shake things up a bit and use duck sausage in place of pork sausage.

Grilled Veggie Sandwich w/ Goat Cheese (aka The Frodo) inspired by Baker's Blues

Nine years! That's how long I've hoped that, and waited for, this book to come out. Back in the summer of 2006, I devoured the first two books in this trilogy by Judith Ryan Hendricks while occupying a quilt in my backyard, sounds of my then 2,3, and 8 year old kids somewhat muted in the background. I couldn't put them down. They were the catalyst for my need to bake bread. If it weren't for those little ones who kept me so tired, I'm pretty sure I would have found work in a bakery, where I had to be in at 3am.

I'd actually logged a little early morning bakery time during my culinary apprenticeship a number of years before that—and enjoyed it—but these books just sucked me in and brought it to a whole 'nother level. Of course, I was also set to move to Seattle and just insert myself into Wyn's life. (I have been to Seattle since then, and wouldn't have regretted the move one little bit.) I purchased a copy of The Tassajara Bread Book, which was/is very important to Wyn, online immediately.

Although it took some time and practice...and 4 or so more years to actually completely conquer my fear of yeast (not to mention sourdough)...I've now shared 130+ yeast bread recipes right here on All Roads Lead to the Kitchen. Any time somebody asks me why I started baking bread, I tell them about the books Bread Alone and The Baker's Apprentice, and that summer 9 years ago.

Steak Bomb Sandwich

I'm happy to be today's blog tour stop for the newly released Adventures in Comfort Food cookbook by Kerry Altiero, the Chef/Owner of Cafe Miranda in Rockland, Maine and Katharine Gaudet. Cafe Miranda opened 20 years ago in this small town of 7,000 residents, and is centered around its wood-fire oven. This was a feat in itself, as all of the other restaurants in the area were known for their deep-frying prowess.

Food "opened up the world" for Altiero at a young age, so he opened Cafe Miranda with that in mind-he wanted everybody, regardless of background and station in life, to be able to experience the same thing. Like the food he serves at the restaurant, the food in this cookbook is "gutsy, but it isn't strange for the sake of being strange".

"I admit to having some punkish tendencies. I like to do things my own way; I like speed; I like gears and metal. I'm addicted to the pace of restaurant cooking. But there are other, better reasons for seeking out adventures in food. Food can make the world bigger. It can change lives." ~Kerry Altiero

My outlook on food and life falls into much the same category, and with each page that I turned in this book, I got hungrier and hungrier. It was hard to narrow down the choices and decide which recipe that I wanted to share with you today. But in the end, this sandwich won out.

Honey-Mustard Chicken and Arugula Wraps

In order to have quick and easy meals at hand during the busy week, I often do a little extra prep on the weekends. I've mentioned before that I love to cook a big pot of beans or lentils, and then use them for wraps, tacos, or sides. Sometimes I'll make a couple of types of pasta, cool them down, and stick them into zippered baggies for tossing into quickly sauteed veggies and sauces. Big batches of grains like rice, farro, freekeh, or quinoa are another good example of something that can be made in a large batch on Sunday, then reheated quickly on a weekday.

Now, often our protein is made day-of, to keep it from drying out or getting overcooked. But there are a few ways and preparations that lend themselves to advanced cooking. Large roasts and shoulders that can be shredded and stretched throughout the week are what come to mind first, along with chicken things. Just think about the fattier cuts, since the fat is what will keep them from drying out.

That said, I also like to make a batch of chicken breasts in advance. So basically, the exact opposite of those fatty cuts. I think the secret is gently poaching them in a highly seasoned liquid until they are just cooked through. I actually like storing them in the fridge IN some of their cooking liquid, as well, to help them stay moist. Then, over the next few days, you can cut the breasts into chunks, shred them, or slice them thinly for use in chicken salad (the mayo kind), cold chicken salad (the "fan it over the top of the greens and such kind"), stir it into a salsa for a taco filling, roll it up into tortillas and fry them for flautas, or use them in a sandwich or wrap.

Grilled Goat Cheese w/ Tomato & Tarragon on Olive Bread + No-Knead Olive Bread

Did you know that April is National Grilled Cheese Month? If ever you needed an excuse to eat a grilled cheese sandwich every day for 30 days straight, this is it! Personally, I don't really think excuses are necessary when it comes to grilled cheese. It's been one of my favorites since I could chew.

During my sophomore year in college, some of our closest friends from our brother floor freshman year moved off campus. They moved into an ever-coveted house. But since we all got pretty tight the year before, they still dropped by the dorms to visit pretty often. Now, I ate the majority of my meals in the cafeteria - which I actually didn't mind. I thought the food was pretty good. Heck, we even had King Crab legs on special occasions. But sometimes, I just missed a home-cooked meal. Even if it was something as simple as a grilled cheese.

So, being the awesome guy that he was, Mike (one of our "brothers") used to make grilled cheese sandwiches and bring them to the dorm for me. I can't remember if he used the stovetop or a grilled cheese maker, but it didn't matter. It was the highlight of my day every time. Perfectly golden, crispy bread encasing ooey, gooey melted cheese. I don't think that I ever expressed how thankful I was to him for taking the time to do that, but it's a gesture that sticks with me to this day.

Salmon BLT

Since the beginning of (my) time, BLT's have been my A#1-favorite-sandwich-to-end-all-sandwiches sandwich.  The funny thing is, usually with food that's been a favorite since childhood, I have some sort of memory to link to it...something to share.  With a BLT, I can't think of anything.  And believe me, I've racked my brain.

I do remember being excited when we had them for dinner.  That's about it.  I don't know my parents' reasons for making them, but they were probably much the same as mine; they are perfection.  It's kinda crazy that something as simple as good, toasted bread spread with mayo and topped with fat tomato slices (that have been seasoned with salt and pepper, thank you), crisp leaves of lettuce, and chewy, salty bacon can elicit such a response.

Or is it?

Go Beyond the Beef w/ @Arbys #GrandTurkeyClub!

This is a Sponsored post written by me on behalf of Arby's. All opinions are 100% mine.

I did it!  I went out of my comfort zone and ordered a turkey sandwich at Arby's!  You may not know this about me, but I cannot go into an Arby's without ordering a regular Roast Beef Sandwich, curly fries, and a Jamocha shake.  I take the the top bun off of the roast beef and pour three even lines of Horsey Sauce, Arby's Sauce, and Three-Pepper Sauce over the top of my roast beef before putting the top back on.  And I've always been (more than) content with my ritual.  It's the perfect flavor combination.

Forgive me if you've heard me mention my little ritual before, I just wanted to throw out a point of reference.  A point of reference for what, you ask?  Well, a point of reference for me walking into an Arby's and ordering a Grand Turkey Club!  Waaaaaay out of my comfort zone.  A regular roast beef, it is not.

But what it IS, is freshly sliced hot roast turkey, melted Swiss, pepper bacon, leaf lettuce, tomato, and mayo - all piled high on a Harvest Wheat Bun!  Now, I could have pushed myself even further and ordered an Arby's Grand Turkey Ham Club (which contains all of those glorious things that I mentioned were in the club - with the addition of...you guessed it...ham).  But I didn't.   Not this time.  Baby steps, people.

I should also mention that I did also forgo my Jamocha shake and have a Dr. Pepper instead.  It was pure madness.  But I was sure to order a side of curly fries.  Just to keep me from going completely over the edge.

Guess what?  Trying new things pays off!  Though nothing will ever take the place of my favorite Arby's meal - the Turkey Grand Club gave it a run for its money.  It all starts with that gorgeous Harvest Wheat Bun.  It may have been this bread-addict's favorite part of the sandwich.  But the thin slices of REAL turkey (you can tell when it comes from an actual breast, or from a "pressed and formed" loaf).

I enjoyed every last bite, and went home show off the evidence to my husband (yes, this was a little "me time") in the form of photographs.  He was jealous.  Until I pulled an Arby's bag from behind my back and handed him his very own Grand Turkey Club.  And then, he was just grateful.  Have you tried the new Grand Turkey Club or Grand Turkey Ham Club from Arby's yet? Find an Arby’s near you, and go beyond the beef!  At least once...

Chicken Parm Sandwiches

Okay, so one way to save time when you want a healthy homemade supper on a busy weeknight, is to buy prefabricated cuts of meat. Can you even use that word when it comes to meat?  Well, I just did, so...

Yes, as in, cutting meat adds time.  It's not hard to break down bigger cuts of meat, if you know how.  And usually buying larger cuts and doing it yourself is cheaper.  However, if you're savvy and keep one eye on the sales flyers, you can save yourself both time and money.  And clean-up, I might add.  There's not much that I enjoy less than cleaning up after raw chicken.

Ooey, Gooey Weissbier Grilled Cheese + more Castello Moments

This is a sponsored post written by me on behalf of Castello Cheese. All opinions are 100% my own.

So, a couple of weeks ago, I shared my girlish-giddiness with you when I talked gushed on and on about receiving a giant box of Castello Alps Selection Cheeses on my doorstep.  Do you remember?  Well, if you missed it, I hope you'll drop back by to get a feel for these three amazing varieties of cheese - each stellar in their own rite.

Now, if it were up to me, I'd hold (or at least attend) some variety of cheese tasting party weekly.  Cheese + Wine?  Yes, please.  Cheese + Beer.  Oh, yes.  Cheese + perfect food pairings?  You know it!  But I will also happily munch on cheese for no other reason than I can't get enough.  Fortunately, I still have a fair amount of cheese left over after my cheese tasting and pairing.

We've been using it for pretty much anything.  The Hirten is being used like Parmesan...on hot, buttered noodles, in pestos, shaved over baked apples.  The classic has been sliced for sammies, but also eaten alongside fresh fruit and nuts as the perfect snack.  And the Weissbier has gone into bread, used in mac and cheese, and shredded to use in sandwich-after-melty-sandwich!

Basically, I'll butter one side of a slice of bread and set it butter side down in a pan over medium-low heat.  Add a handful of shredded Weissbier to cover well.  Add a few slices of juicy homegrown tomato, sprinkled with a smattering of smoked sea salt and freshly ground pepper.  Place another slice of bread, buttered side up on top.  Grill until outside is golden, and cheese is ooey, gooey.  Shake a very light dusting of garlic powder on both sides of the sandwich.  Enjoy!

Now, can I just tell you that I am not the only one who's been sharing my Castello Moments love!  Check out these other amazing uses for Castello Alps Selection Cheese around the web...

Tastings & Pairings

• Castello Moments Cheese Tasting & Pairing from girlichef 
• Wine and Cheese Pairing 101: Castello Moments from The Roasted Root 
• I Throw a CheeseFest! from The Colors of Indian Cooking 
• Castello Moments: Cheese Platter Perfection from Cooking With Books 
• Castello Moments - The Gooey Affair from The B*Critic 
• Castello Moments: Beer & Cheese Pairing from kitchenette 
• Castello Moments Wine Tasting from Where and What in the World 

Recipes using Castello Alps Selection Cheeses

• Castello Moments: Potato Gratin from Lemon Sugar 
• Savory Cheese Crackers with Castello Moments Hirten from An Edible Mosaic 
• Castello Moments Spinach and Cheese Bake from The Domestic Mama & The Village Cook 
• Castello Moments Cheese Inspiration and Recipes from TasteFood 
• Cauliflower Au Gratin with Castello Moments from Foodie Fiasco 
• Cheese & Jam Cookies from Fun & Food Cafe 
• Castello Moments Alps Selection Three Cheese Flat Bread from Itsy Bitsy Foodies 
• German Picnic Salad + My "Castello Moment" from The Daring Gourmet 
• Roasted Sausages and Summer Vegetables with Garden Fresh Pesto from My Humble Kitchen 
• Castello Moments Four Creative Crostini Recipes from Shared Appetite 
• Hirten Cheese Ice Cream and Stout Caramel from The Colors of Indian Cooking 
• Poached Salmon over Hirten Cheese Grits w/ Summer Succotash from 30A Eats 
• Gulf Coast Shrimp Tacos w/ Classic Castello & Florida Avocado from 30A Eats 
• Roasted Tomato Crostinin w/ Weissbier Cheese & Fresh Basil from 30A Eats 
• Lemon Artichoke Pesto Pasta from Anecdotes and Applecores 
• Chive, Chili + Cheese Souffle from Camille 
• Broccoli and Red Onion Quesadillas from Cooking in Westchester 
• Castello Moments Paignets from From Brazil to You 
• Castello Moments- Triple Alps Cheese Souffle from Homemade Delish 
• Alpine Pizza - Inspired by Castello Moments from Fritos and Foi Gras 
• Triple Alps Cheese Gougeres from Blogging Over Thyme 
• Baked 2 Cheese Dhokla (Indian Gram Flour Cakes) from Twenty Nine Calories 
• Braised Short Rib French Onion Soup from Seaweed & Sassafras 
• Alpine Cheese and Caramelized Onion Biscuits from Nourish Your Life 
• Castello Moments with a Toas-Tite Grilled Cheese from Where and What in the World 
• Castello Chicken Couscous from Where and What in the World 
• Truffle Mac 'n Cheese and Classic, Hirten and Weissbier Cheese from Where and What in the World 
• Roasted Garlic, Beer and Cheese Dip from Lizzy Pancakes 

So many amazing ways to use Castello Alps Selection Cheeses, wouldn't you say!?  Which selection would you like to try the most - and what do you think you would use it for?

Or maybe you would go the route of the cheese tasting or pairing...if that's the case, why not click on the photo below so that you can have a chance to win a private cheese tasting right in your own home!?

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.

Steak & Egg Bagel Sandwich w/ Kimchi

First of all, who was it that decided to classify which foods you should eat in the morning, which foods you should eat in the evening, and every other time in between?  Who was it!?  Because I want to openly disagree that pancakes are not dinner food.  They totally are.  As are waffles, bacon, bagels, omelets...and occasionally cereal.  Just like pizza is occasionally breakfast food.  So there.

Of course, if those classifications weren't in place, people probably wouldn't get as excited when you told them that you were making breakfast for dinner.  They'd be all like - so?  Or maybe they'd get confused because they wouldn't know what in the world you were talking about, because there would be not set breakfast...no set dinner.

And now I'm confused.  You'll have to excuse me.  I have "conference brain".  As in, I can't thoroughly process anything else while my mind is contemplating what should earn space in my suitcase, or if they'll upgrade my seat to first-class on the second leg of my flight since all the seats are filled...yet I have a ticket. But you get my drift.  Right?  Please tell me you get my drift.  And then go eat some breakfast.  No matter what time it is!

Castello Moments Cheese Tasting & Pairing

This is a sponsored post written by me on behalf of Castello Cheese.  All opinions are 100% my own.

What does a girl who is totally obsessed with all-things-cheese do when three quarter-wheels of gorgeous Castello Alps Selection cheeses show up at her door?  She squeals like a teenager at a New Kids on the Block (okay, my age is showing - who is it now, One Direction?) concert.  Her heart races.  Tears threaten to spill from her eyes.  Cohesive thoughts elude her, and instead she babbles on about love and marriage and best-day-of-her-life.

She then composes herself as she sees the Fed-Ex man slowly backing away, the desperate look of a trapped animal in his eyes.  The cold, harsh hand of reality grabs her by the arms and shakes her.  Or maybe it's her husband.  Either way, back to being 37 years old.

Her brain carefully starts doing what any mature, sane brain would do.  It formulates a plan to pair those glorious cheeses with food and adult beverages.  She decides to use every day items foods, not specialty items that will cost a lot of money.  Menus and recipes and visions of table settings vie for a front row seat until everything comes together just right.  She invites over a few friends to join in the fruit of her labors.  She enjoys herself thoroughly.

She decides to stop referring to herself in the third person and tell you all about it.

Course One

cheese selection: Castello Classic - firm texture, smooth dry consistency, slightly smoky aroma with hints of spicy mountain herbs.  I found Castello Classic to taste very grassy and musky, similar to the flavor of raw milk.

food pairings: Slow-Roasted Tomatoes, thinly sliced Prosciutto, freshly baked bread

beverage pairing: Michelob Amber Boch (or another dark lager)

notes: I wanted to cry when I bit into the combination of these items, they were perfection...especially when accompanied by the dark lager.  I can't really elaborate, because perfection doesn't need further explanation.

Course Two

cheese selection: Castello Weissbier - very soft and creamy with a smooth buttery consistency, a hint of nuttiness with an almost sweet finish, and a whisper of beer at the end.

food pairings: Two sandwich options...
1. Grilled Veggies: Zucchini, Yellow Squash, Eggplant, Red Bell Pepper, and Red Onion with a thick slice of creamy Weissbier on a Sourdough Roll.
2. Smoked Ham, creamy Weissbier, and a thick, ripe, juicy tomato slice seasoned with sea salt and black pepper on a Sourdough Roll.

beverage pairing: Barefoot Riesling, chilled (or another Riesling or Gewurztraminer)

notes: Though I served Castello Weissbier on room temperature sandwiches, I think that its creaminess would lend perfectly to a melty, grilled sandwich.  Weissbier is very understated, so I think simple, delicious ingredients like the grilled veggies (simply brushed with olive oil and sprinkled with salt and pepper before grilling), as well as a basic ham and tomato were just right.  The crisp, sweet Riesling on a hot summer's evening washed the whole thing down like an old friend (comfortably).

Course Three

cheese selection: Castello Hirten - crumbly texture that reaveals beautiful crystals when shaved, sweet overtones with hints of caramel and pine, rich and strong.

food pairings: Hershey's Symphony Milk Chocolate Bar, Cadbury Fruit & Nut Bar, thinly sliced pear.

beverage pairing: 10 Year Old Laphroaig Scotch Whisky (or choose your favorite "good & peaty" Scotch)

notes: While I usually opt for a bit of dark chocolate, especially after dinner or as a snack, I really recommend trying a good, creamy milk chocolate with Hirten.  The creaminess is the perfect foil for the rich salty shards.  Hirten reminds me a bit of Parmesan in its texture and flavor.  Thin shavings atop a warm apple pie would be bliss.

Wrap-Up: Really, I couldn't ask for a better way to spend an evening.  The cheese-lover in me enjoyed each and every single bite.  If forced to rank the three in terms of what I, personally, enjoyed best, I would choose "Classic" as my favorite.  I don't know if it was just that perfect combination of flavors and textures that surrounded the first course or what...and I don't want to think about it.  I only want to remember the glory that it was.

My second favorite is the "Hirten".  Sure, you could eat it with any meal, but I tend to lean towards desserts with this style of cheese. I love challenging its richness with a bold Scotch, but you could easily pair it with a bold red wine.  Also, try it with bolder savory ingredients like raw onions or chiles!

Rounding it out at number three is the "Weissbier".  Don't get me wrong, I loved ALL THREE of the varieties...so last place doesn't equal a lose here.  I can't wait to make some melty grilled cheese sammies with it this week.  Oh, and mac and cheese is in my very near future, as well.

So yeah, that's what this girl (who is totally obsessed with all-things-cheese) did when three quarter-wheels of gorgeous Castello Alps Selection cheeses showed up at her door.  What would you have done?

Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA. 

Ham & Swiss Sliders w/ Mustard-Poppyseed Dressing

This is a variation on another one of "those recipes".  You know the ones.  The really catchy ones.  The ones that people latch onto.  They see somebody share it and then promptly go into the kitchen to make it themselves.  And then they realize that is so ridiculously good that they in turn must share it as well.  In short, a recipe that's gone viral.

I don't remember where I first saw it.  I think it may have been at Kim's place?  But I remember my stomach giving a little shout.  I filed it away.  A few times here and there I was reminded that I really needed to try these little buggers.  I filed those times away.

And then I saw them again at Alice's place a few weeks ago...okay, maybe it was more than a few weeks, but they totally stayed in a prominent brain spot at that point.  Only thing is, if I don't write down what I need to buy, I never remember.  There's just too much in my head.  Fortunately I do have most of the things needed to make these in the house anyway, it was just remembering to pick up the buns before the ham and/or swiss disappeared.  I finally accomplished that a couple of days ago.  I was looking for something else (don't ask me what, I didn't write it down) when I laid eyes on a package of Hawaiian Buns.  And the swiss was directly across the aisle.  I had ham and everything else at home, so it was finally time for these babies to come to fruition.

I added my tiny twists and turns, but I'm guessing that for the most part, they're the same as the other versions I've seen.  They're beautifully messy.  In a nutshell - a warm, soft bun surrounding gooey cheese and ham and covered in sticky sweet dressing.  Everything's right about that.  Everything.

Ham & Swiss Sliders w/ Mustard-Poppyseed Dressing

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Keywords: bake entree appetizer snack sandwich cheese ham Memorial Day Super Bowl tailgating American

Ingredients (12 sliders (serving 4-6))

• 1 (12 pack) Hawaiian Dinner Rolls
• 12-18 slices ham
• 8-12 slices swiss cheese (really depends on the size of the slices)
• mayonnaise
• 6 Tbs. unsalted butter
• 1½ Tbs. Spicy Brown mustard
• 1 tsp. onion powder
• ½ tsp. Worcestershire sauce
• 1 Tbs. poppy seeds
• ¼ c. brown sugar

Instructions

Preheat oven to 400° F. Line a half sheet pan with parchment paper or foil.

Open the package of dinner rolls and slide them out in one piece. Using a long bread knife, carefully split them all in one piece (as you would split a cake into two layers). Place the bottom half of dinner rolls onto the prepared pan. Cover the bottom with slices of slightly shingled swiss. Shingle the ham evenly over the swiss. Spread as much mayonnaise as you'd like on the top halves of the rolls and set them on the ham (if they come apart a bit at this point, it's okay).

Melt the butter in a small bowl and then whisk in remaining ingredients (this dressing rocks just like this, too), and then pour over the tops of the rolls as evenly as possibly.

Spray a sheet of foil and place that side down gently over the top. Slide into oven and bake for 10 minutes. Remove foil and bake another 5-10 minutes or until cheese is melted and tops are brown.  

Slide the whole sheet of parchment onto a cutting board and use that same long bread knife to cut the sandwiches apart between the buns.  Enjoy!

notes:

If you have leftovers, you can wrap them in foil loosely to make little packets (two per packet is nice). Slide them into an oven that has been preheated to 350° F until warmed through, 10 minutes or so. Or don't put them in foil and just reheat in the microwave. Whatever works for you.

I think these would be really good if you substituted smoked turkey for the ham and use Honeycup mustard.

This Mustard-Poppyseed Dressing is amazing all by itself and I can see it slathered on many, many a sandwich...or maybe used in a chicken or turkey salad.  Try whisking in a little vinegar to make it a vinaigrette.

adapted from Heather Likes Food & Hip Foodie Mom

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Spiced Shawarma Chicken Wraps

Can I just say how much I adore deceptively simple recipes?  Deceptive in that, although fairly quick and definitely no-fuss, they are absolute crowd-pleasers.  That would be exactly the case with the recipe that we are highlighting this week for our Mid-East Feast featuring Faith's upcoming book, An Edible Mosaic.