What you’ll love about this recipe:

• Homemade kummelweck rolls. Made with just 3 ingredients, these rolls will take your sandwich to the next level.
• Perfect for game day. Keep the meat warm in your slow cooker and your guests can keep coming back for more.
• Slider-sized. For built-in portion control!

Game day is coming up, and it’s time to make an important decision: what to eat?

No matter what team you’re rooting for, you can’t go wrong with grilled chicken sliders, wings or chili. But if you want to add something more to your spread, you need to try this Beef on Weck recipe.

The homemade kummelweck roll will knock your socks off, and you’ll get bonus points for serving up an authentic taste of Buffalo.

These sandwiches are simple, but they have all of the essentials: savory meaty goodness, crunchy bread with the perfect amount of salt, and touch of heat.

This is a recipe that you’ll have on repeat all season long.

What is Beef on Weck?

Beef on weck is a specific type of warm roast beef sandwich that’s popular in Buffalo, New York.

It’s made with thinly sliced, slow roasted roast beef served on a kimmelweck roll.

To make a beef on weck sandwich, you slather a roll with horseradish, pile it high with rare roast beef warmed in au jus, and dip the top of the roll in even more au jus before placing it on top of the sandwich.

Beef on weck can be found pretty easily in Western New York (Charlie the Butcher is a must-visit in the area, but I’ve also had decent sandwiches right at the Bills Stadium)

It’s hard to find these sandwiches once you venture out of upstate New York, but thanks to this recipe you can make great beef on weck at home.

What are Kimmelweck rolls?

Kimmelweck rolls (also known as kummelweck rolls or weck) are kind of like pretzel rolls’ older, cooler cousin. They’re a little softer – similar to kaiser rolls – and topped with coarse salt and caraway seeds.

They’re so good.

They’re also nearly impossible to find, so I had to take matters into my own hands.

Kimmelweck rolls look like they’d be really difficult to make, but trust me: they’re not!

I made these super easy homemade weck rolls by shaping store bought Italian bread dough into slider rolls. It’s so easy, and you’d never be able to tell if you didn’t see the wrappers in the trash.

They’re also great for making ground beef sliders and other mini sandwiches!

Ingredients You’ll Need

Bread dough. You can buy a pound of pizza dough or use 2 tubes of Pillsbury French bread dough.

Flaky Kosher salt. Flaky salt is key to proper kimmelweck rolls. Whatever you do, don’t try swapping this for regular table salt.

Caraway seeds. It wouldn’t be weck without it!

Roast Beef. Make your own (these sandwiches are a great way to use up leftover holiday roast!) or buy a pound of roast beef from the deli counter.

Prepared horseradish. For that spicy kick that goes so well with roast beef. If you like a little less heat, you can use horseradish sauce or mix the horseradish with a little plain Greek yogurt, sour cream, or mayonnaise.

Beef Stock. This forms the base of the au jus.

Red Wine. Use a dry red wine.

Worcestershire Sauce. To add extra richness and depth to the gravy.

How to make kimmelweck rolls

Divide the dough into 24 pieces. It’s helpful for them to be roughly the same size, but don’t worry about them being super exact.

Roll each piece of dough into a ball.

Press the top of each dough ball into a mixture of kosher salt and caraway seeds.

Bake for 15-20 minutes, or until toasty and golden brown.

Slice the rolls using a serrated bread knife.

How to assemble the sandwiches

Make the au jus by heating the beef stock, wine, and Woerchestershre sauce. Season with black pepper.

Dip the roast beef into the au jus.

Layer one piece or roast beef onto the bottom of each roll.

Top the roast beef with horseradish sauce.

Dip the cut edge of the top roll into au jus, then place it on top of the sandwich.

Commonly asked questions

For more football food

• Parmesan-herb party pretzels
• Baked Buffalo chicken taquitos
• Spicy Cranberry Meatballs
• Smoky and Sweet Turkey Chili

You’ll also love these other New York inspired recipes:

• Chicken riggies
• Chicken spiedies
• Buffalo chickpeas
• Buffalo chicken lettuce wraps
• Buffalo street corn
• Buffalo chicken meatball subs

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Beef on Weck Sliders

Prepared bread dough adds to the laid back nature of these sandwiches, but if you're feeling ambitious you can use your favorite from-scratch Italian or white bread recipe.

Course Appetizer, Beef Recipes

Cuisine American

Keyword beef on weck

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 sliders

Calories 76kcal

Author Lauren Keating

Ingredients

For the Kimmelweck Rolls

• 2 tubes Pillsbury French Bread or similar bread dough
• 1 teaspoon caraway seeds
• ½ teaspoon flaky kosher salt

For the Beef

• 1 tablespoon butter
• 1 cup low sodium beef stock
• ⅛ cup red wine
• 1 teaspoon Worcestershire sauce
• cracked black pepper
• 1 pound sliced roast beef
• 3 teaspoons prepared horseradish

Instructions

To make the rolls

• Divide the dough into 24 portions. Roll each dough portion into a ball.
• In a small dish, combine the caraway and salt. Lightly press the top of each dough ball into the salt mixture.
• Arrange the rolls 2 inches apart on a baking sheet.
• Bake for 15 minutes, or until crusty and beginning to brown.
• Let the rolls cool, then slice in half using a serrated bread knife.

To make the sandwiches

• While the rolls bake, melt the butter in a saucepan. Whisk in the beef stock, wine, and Worcestershire sauce. Simmer over medium heat for 5 minutes, until warmed through.
• Spread the bottom of each roll with a thin layer of horseradish.
• Dip the roast beef into the au jus, then place one piece of beef on each roll.
• Dunk the cut edge of the top rolls into the au jus, then place on top of the sandwiches.
• Serve warm.

Nutrition

Serving: 1slider | Calories: 76kcal | Carbohydrates: 9g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 499mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg

I always wonder how many people actually make the Thanksgiving leftovers recipes that flood the internet this time of year. Do you make them? Are Thanksgiving leftovers even a real thing? We demolish the stuffing and make quick work of the gravy and potatoes. The only things left over are mounds of turkey and maybe a few rolls.

These turkey sliders with cranberry mustard are great to make an time, but they’re especially good in the days following Thanksgiving. If you eat dinner early, they can also stand in as a late-night Thanksgiving snack!

They don’t require a ton of leftovers other than turkey – just set aside a few Brussels sprouts before you roast the rest with Asiago and speck and grab an extra can of cranberry sauce (or make a double batch of  Cranberry Salsa!) and you’ll be ready to rock. They’re basically the best an easiest Thanksgiving leftovers sliders ever!

The ingredients on these turkey sliders are super simple, but they work together really well.

Start by slathering the bottom of the rolls with a mixture of cranberry sauce and Dijon mustard. It’s really easy to mix up, and tastes so good!

Then, layer on thinly sliced turkey. If you don’t have leftovers, deli turkey works nearly as well – I like to use a craving board style for the best texture. Next, add sliced of extra-sharp cheddar cheese and crisp apples before topping it all off with shredded Brussels sprouts. Brussels sprout on a sandwich aren’t traditional, but I felt like these sliders needed a little something green. Lettuce didn’t seem right, but shredded sprouts totally worked!

Then pop everything in the oven for a few minutes – just long enough to take the chill off the turkey, melt the cheese a smidge, and get the rolls nice and toasty.

More delicious slider recipes to try:

• Beef on Weck Sliders
• Apple Butter Barbecue Pulled Chicken Sliders
• Hawaiian Roll Sliders

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Baked Turkey Sliders with Cranberry Mustard

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 310kcal

Author Lauren Keating

Ingredients

• 12 slider rolls or similar small rolls
• ½ cup cranberry sauce
• 2 Tablespoons Dijon mustard
• Cracked black pepper
• 2 cups sliced turkey breast about 8 ounces
• 5 slices extra-sharp cheddar cheese
• 1 apple thinly sliced
• 8 Brussels sprouts shredded

Instructions

• Heat your oven to 350ºF.
• Slice the slider rolls in half and place the bottom halves in a small baking dish.
• In a small bowl, mix together the cranberry sauce and mustard until smooth. Season with cracked black pepper. Slather the cranberry mustard over the rolls. Layer on the turkey, cheese, apple, and Brussels sprouts, then cover with the top halves of the rolls.
• Bake 15-20 minutes, or until warm and slightly toasty.

Nutrition

Serving: 2g | Calories: 310kcal | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 526mg | Fiber: 4g | Sugar: 15g

What I love about this recipe:

• Ready in 10 minutes! This recipe is so fast! Grab a store-bought rotisserie chicken (or left over wine can chicken), mix up a simple vinaigrette, and you’ll be ready to eat in no time.
• Great for Meal Prep. Say yes to easy, healthy lunch options! 
• Special diet friendly. This recipe is loaded with lean protein, healthy fats, and essential nutrients to support a balanced lifestyle. It’s naturally gluten free and keto-friendly! (Be sure to read the ingredient tips)

Reinventing the Classic: Chicken Salad without Mayo

I recently went to happy hour at a place that I always assumed was a typical dive bar I was pleasantly surprised to find that they actually had a really nice menu.

I had a seared scallop appetizer and a craft beer, but there were two other items on the menu that really intrigued me.

The first was a roast carrot plate. I’ve never seen anything like that on a restaurant menu before, but I’m definitely into it.

The second was a lemon-thyme chicken salad served with pita wedges. Since I don’t eat mayonnaise, traditional chicken salad isn’t something that I think about very often. But this version was made without mayo, and it sounded absolutely delightful.

If the mayo in traditional chicken salad just doesn’t do it for you either – or if you’re searching for a fresh new way to mix things up – you’re in for a treat! 

This recipe takes a beloved classic and elevates it with exciting flavors and endless opportunities for customization.

I had a blast experimenting with different ingredients and methods in order to whip up this drool-worthy dish.

I’m so excited with how this recipe came out! 

It’s absolutely delicious and it only takes about 10 minutes to throw together. It’s perfect as an easy dinner, but would also be a great addition to your picnic basket or tucked into your lunchbox. Keep on reading, and I can’t wait for you to try it!

Ingredients and Substitutions

Shredded Chicken. The star of the show!  To keep things nice and simple, I use leftover rotisserie chicken. It saves you heaps of time compared to cooking your own chicken. But if you do fancy cooking, poached or grilled chicken works just as well. You could also use chicken breasts poached in chicken broth (or beer!) for this recipe, but I’d stay away from grilled chicken breasts, which are drier.

Celery Ribs. A staple in any chicken salad for that iconic crunch! Choose celery that looks crisp with bright green leaves. No leaves? No problem! Focus on those firm, fresh-looking stalks. If celery’s just not your thing, swap with fresh radishes or cucumber for similar crunch without the strong celery flavor.

Fresh Thyme Leaves. My absolute favorite herb! It’s aromatic, earthy, a little bit citrusy, and adds major flavor depth to this healthy chicken salad recipe. Look for sprigs with vibrant green leaves before using them. If you can’t fine fresh ones, use half the amount of dried thyme.

Fresh Parsley. The unsung hero of our dish, parsley adds delightful flavor and a pop of color. Choose fresh, bright green bunches with no signs of wilting. 

Fresh Lemon Juice. Lemon juice brightens up the dish with a refreshing tang. Look for lemons that feel heavy for their size with smooth, shiny skin. In a pinch, bottled lemon juice can also be used. 

Dijon Mustard. The little spark our salad needs, providing a little extra tang and helping emulsify the dressing. Check the ingredient label on your mustard if you’re following a keto or gluten-free diet to make sure the ingredients are compliant!

Shallot. You know how much I love shallots for their delicate onion flavor. A few teaspoons of finely minced red onion or even some green onions can also be used. 

Pine Nuts. Throw in a handful of these, and you’ll elevate your chicken salad to gourmet heights. They give your salad a pleasant crunch and a burst of nutty flavor! For a more affordable option, you can swap them for sunflower seed kernels, which have a similar crunch. 

Olive Oil.

Salt.

Black Pepper.

I was worried that my chicken salad would be dry without something like mayo or yogurt, but this simple lemon dressing adds plenty of moisture.

If you love this chicken salad recipe, be sure to check out these other mayo-free twists on classic recipes:

• Baked Crab Cakes
• Mayo-Free Tuna Salad
• Keto Buffalo Chicken Dip
• Potato Salad without Mayo
• Avocado Tuna Salad

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Chicken Salad without Mayonaisse

Looking for a healthier, mayo-free chicken salad option? This easy chicken salad made without mayonnaise is a great summertime lunch or light dinner. Filled with tender chunks of chicken, crisp vegetables, and a tangy lemon and herb dressing, this chicken salad is sure to become a new favorite.

Course Low Carb

Cuisine American

Keyword chicken salad recipe, chicken salad without mayonnaise, mayo-free chicken salad

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 232kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons pine nuts optional
• 2 cups shredded rotisserie chicken
• 2 celery ribs thinly sliced
• 1 Tablespoon fresh thyme leaves
• ¼ cup fresh parsley chopped
• 2 lemons juiced
• 1 teaspoon Dijon mustard
• ½ shallot minced
• 2 Tablespoons olive oil
• salt and pepper
• 4 small croissants pita bread, or lettuce cups, for serving

Instructions

• Set a small, dry skillet over medium-low heat. Add the pine nuts and cook 2-3 minutes, stirring frequently, until toasted. Remove from heat.
• Add the chicken, celery, thyme, parsley, and toasted pine nuts to a large bowl. Mix to combine.
• In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Season to taste with salt and pepper.
• Pour the dressing over the chicken; mix to combine. Eat immediately or refrigerate until chilled.

Video

Notes

I like using a rotisserie chicken for this recipe, which keeps things nice and easy. If you prefer cooking your own chicken, substitute two boneless chicken breasts poached in chicken broth.

If your celery still has the leaves attached, chop those and add them to the salad. They have a beautiful, mild flavor that really enhances the salad.

Nutrition

Serving: 1serving | Calories: 232kcal | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 327mg | Fiber: 2g | Sugar: 2g

This post has been sponsored by The Coca-Cola Company. All thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen. 

One of our favorite things to do in the summer is to catch a show at one of the two performing arts centers that are near us. There’s nothing better than spending a lazy afternoon or evening hanging out outside and listening to the orchestra or whatever other low-key performer happens to be in town.

I love that both venues let you bring in food. We usually get there a few hours before the show starts – right when the gates open – to snag a good spot on the lawn and have a picnic dinner. The place we go to most often has terrible cell reception, so it’s also a great opportunity to unplug and read a book or magazine or just chit chat to pass the time.

We almost always pack a variation on the same picnic: sandwiches or wraps, a hearty side dish like pasta salad or grain salad, chips or crackers, and a bakery-style cookie or two for dessert. Simple, easy, and delicious.

It can get pretty hot out there and hydration is important,  so we always bring a separate cooler filled with drinks. We pack more than we think we’ll need and it always ends up being the perfect amount.

vitaminwater zero  is great  because it doesn’t have any calories and is a good source of vitamins b and c. Plus it contains electrolytes, which is an added bonus when you’re out in the heat.

Before our last picnic, I picked up a variety pack from Sam’s Club. It worked really well for us, since there was something for everyone: I love the squeezed (lemonade) flavor and Shawn’s favorite is the xxx (açai -blueberry-pomegranate).

Be sure to check out the 100 Ways to Summer hub at SamsClub.com for fun summer ideas and a great sweepstakes sponsored by The Coca-Cola Company.

While I was at Sam’s Club, I also grabbed what I needed to make these easy turkey wraps with caramelized onion goat cheese spread.

How to make easy turkey wraps with caramelized onion goat cheese spread

These easy turkey wraps are pretty standard – smoked turkey, tomato, lettuce, cucumber – but the caramelized onion goat cheese spread makes them over-the-top delicious. It takes some time to caramelize the onions, but the spread keeps in the refrigerator for a few days, so you can use it whenever you need it. And trust me, you’ll be looking for ways to use it! (Luckily it goes well on just about everything.)

To make it, thinly slice two sweet onions. If you can’t find sweet onions, you can also use 2 large yellow onions and a generous pinch of sugar. (Use any leftover sweet onions you have to make this farro salad with creamy onion dressing!)

Melt some butter and olive oil in a large pan set over medium heat and add the onions. Cook, stirring frequently, until the they begin to soften and brown. After about 15 minutes, you can add some salt, which will help the onions release some of their liquid. I like to wait until this point, because adding salt too early can slow down the caramelization process. Once the salt is added, keep cooking the onions for another 20-30 minutes, or until they’re super soft and deep brown. If the pan gets too dry, you can add a tablespoon or two of water to keep the onions from burning.

When the onions are nice and soft, stir them into some softened goat cheese. That’s all there is to it!

Slather a few tablespoons of the spread on your favorite wrap (I like spinach) and top them with smoked turkey, lettuce, tomato, and cucumber. Eat the wraps right away, or wrap everything tightly in aluminum foil to hold them together in your picnic basket.

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Easy Turkey Wraps with Caramelized Onion Goat Cheese Spread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 337kcal

Author Lauren Keating

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 sweet onions thinly sliced
• ½ log Members Mark® chevrai goat cheese softened
• 2 large spinach wraps
• 8 slices Members Mark® hickory smoked turkey breast
• 1 head romaine lettuce chopped
• 2 roma tomatoes sliced
• ½ cucumber chopped

Instructions

• Melt the butter and olive oil in a large pan set over medium heat. Add the onions and cook, stirring frequently, for 15 minutes, or until the onions soften and begin to brown. Add a generous pinch of salt; continue to cook the onions for 20-30 minutes, or until they are very soft and deeply browned. If the pan gets too dry, add a tablespoon or two of water to keep the onions from burning.
• Remove the onions from the heat and let them cool to room temperature. Stir them into the softened goat cheese. Use the goat cheese spread immediately or refrigerate for later.
• Spread 4 tablespoons of the caramelized onion spread onto each wrap. Top with turkey and vegetables. Wrap tightly, then cut each wrap in half. Serve immediately, or wrap tightly in foil and chill until ready to eat.

Notes

If you make the goat cheese spread ahead of time, microwave it for 20-30 seconds to soften it up and make it spreadable.

Nutrition

Calories: 337kcal | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 743mg | Fiber: 6g | Sugar: 14g

What you’ll love about this recipe:

• Flavorful. The recipe is packed with flavor, thanks to the spicy jerk seasoning and the fresh, sweet pineapple salsa.
• Healthier. The recipe is a healthier take on a classic burger, made from ground turkey with addition of shredded zucchini to lighten up the meat and make it more nutritious.
• Perfect for summer. The recipe is a great option for summer cookouts and gatherings, and the tropical flavors of the pineapple salsa make it so refreshing!

Bring the Heat and the Sweet with These Jamaican Jerk Turkey Burgers

If you ever ate out at a restaurant with me, you’d probably figure out pretty quickly that burgers are my favorite guilty pleasure food.

When I was invited to participate in Burger Month, I obviously couldn’t say no. What better way to celebrate my love of one of summer’s favorite foods than to share a new burger recipe just in time for your Memorial Day cookout?

Deciding to participate was easy, but figuring out what to make what much more difficult. Burger Month is all about celebrating epic, over the top burgers, but I also wanted to keep my contribution in line with my healthy, fresh point of view.

After a ton of brainstorming, I finally settled on this spicy jerk burger with pineapple salsa.

They’re chock full of flavor without being heavy or greasy, and they won’t make you feel like you’re in a food coma.

If you have a smoker, they’d be delicious using this method for smoked burgers.

Ingredients You’ll Need:

Ground turkey. The mild flavor of turkey really complements the jerk seasoning and salsa in this recipe. Choose a lean grind to keep things on the lighter side.
Grated zucchini. Mixing grated zucchini in with the meat is my favorite hack for making burgers healthier and super juicy!
Cheese. Because what good is a burger without cheese? I like to use a light jalapeno or pepper jack to play up this burger’s spiciness.
Dry jerk seasoning. Provides the signature Jamaican jerk flavor to the burgers.
Fresh pineapple. The pineapple salsa adds a sweet and tangy flavor to the burgers, and balances out the spiciness of the jerk seasoning
Scallions. To add a mild onion flavor.
Cilantro. For a pop of freshness.
Jalapeno. I like adding jalapeno to my salsa for even more heat, but you can skip it if you prefer.
Lime juice. Adds acidity and brightness to the burgers
4 hamburger rolls. To serve as the vehicle for the burgers, providing a sturdy base for all the flavorful ingredients. I love using brioche rolls!

How to make Jerk Turkey Burgers with Pineapple Salsa

Mix the ground turkey with jerk seasoning, shredded zucchini, and a generous pinch of salt to give the burgers tons of flavor.

Form the meat into patties and grill until just cooked through, then top them with cheese. Traditional cheddar works, but I like to spice things up even more with jalapeño cheddar or pepper jack. I usually cook my burgers on the grill or in a grill pan, but there are so many ways you can go. Do you know how to cook burgers in the oven? It’s so easy and they come out great.

While the burgers cook, make the pineapple salsa. This is the most exciting part of this recipe, and it’s really easy. Just mix together finely diced pineapple with green onions, jalapeños, cilantro, and lime juice. When I first started making this salsa, I always used red onion, but lately I’ve switched to scallions, which have a much milder flavor and don’t have the same sharp onion bite. Since scallions are a major component of jerk sauce, they feel right at home on these burgers.

Top the burgers with the salsa, and serve them on toasted buns.

Any leftover salsa you have is delicious scooped up with tortilla chips!

FAQs

More summer grilling recipes:

• Dill Havarti Turkey Burgers
• Juicy Bison Burgers with Mushrooms & Onions
• Greek Burger with Feta and Tzatziki
• Baba Ganoush (Eggplant Dip)
• Homemade Chicken Spiedies
• Buffalo Street Corn
• Grilled Zucchini

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Jerk Turkey Burgers with Pineapple Salsa

 

Calories 324kcal

Author Lauren Keating

Ingredients

• 1 pound ground turkey
• 1 small zucchini grated (about 1 cup)
• 2 ounces light jalapeño or pepper jack cheese shredded
• 1 teaspoon jerk seasoning
• 1 cup finely diced pineapple
• 2 scallions chopped
• ½ cup cilantro chopped
• 1 jalapeño seeded and minced
• 1 lime juiced
• 4 hamburger rolls toasted

Instructions

• In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
• Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
• While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
• Top the burgers with the salsa and serve on toasted rolls.

Nutrition

Calories: 324kcal | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Fiber: 2g | Sugar: 8g

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

Grilled cheese is one of my favorite comfort foods. It’s one of my go-to things to make when I’m in a hurry and don’t have a lot of time to cook, but I’ve also been known to order a grilled cheese with bacon and tomato at my favorite diner.

The classic combo of American slices on white bread brings me straight back to when I was a kid, but I also love to play around with different filling options. Spinach and Artichoke Grilled Cheese? Delicious. Gourmet Grilled Cheese with Jalapeno Jelly? Amazing. Mushroom Melt Grilled Cheese? Downright craveable.

April is National Grilled Cheese Month, and I couldn’t let it pass without adding another recipe to the collection. This Fancy Grilled Cheese with Caramelized Onion, Apples, and Bacon is one of my favorites to date. It has all of the nostalgic goodness that you’d expect a grilled cheese to provide, but sweet caramelized onions and tart apples take it to the next level and add a ton of dimension.

I used GO VEGGIE lactose Free American Singles for these sandwiches and I couldn’t be happier. I’ve been working with GO VEGGIE for over 3 years, but only gave the American singles a try recently. They’re indistinguishable from ordinary American slices, with the added benefit of having 30% less calories, 25% more calcium, and no cholesterol. Plus check out that melt! You can’t ask for more.

How to make the best grilled cheese

1. Use salted butter to grease your pan well. I don’t call for salted butter often, but that little hit of salt on the crispy toasted bread is amazing. If you don’t keep salted butter in your refrigerator, add a pinch to the pan once your butter melts. (You can also use a nondairy butter alternative to keep this recipe lactose free)
2. Use soft fillings – and limit them! Save the bulky, heavy ingredients for paninis. For grilled cheese, keep the fillings soft for the best gooey texture. A slice of bacon or soft vegetables work well, but stay away from anything the requires a lot of chewing. For the grilled cheese in this post, I sliced my apples paper thin. You could also shred them.
3. Use cheese that melts well. Hard or ages cheesed don’t really work here – there’s a reason Mom always used singles! I like to use singles for the best melt. GO VEGGIE makes them in a ton of flavors, from American to Pepper Jack to Smoked Provolone so there are a lot of options. I also like to cover my pan for the first few minutes. It creates a steamy environment that encourages the cheese to get extra melty. After you flip your sandwich, keep it uncovered to help the bread crisp.
4. Cut on a diagonal. Always. Any other way just isn’t right.
   
   

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   Fancy Grilled Cheese with Caramelized Onion, Apples, and Bacon

   Prep Time 30 minutes minutes

   Cook Time 12 minutes minutes

   Total Time 42 minutes minutes

   Servings 4

   Author Lauren Keating

   Ingredients

   • 1 teaspoon salted butter
   • 1 onion thinly sliced
   • 1 pinch sugar
   • 8 slices sourdough or white bread
   • 12 slices GO VEGGIE Lactose Free American Singles
   • 1 apple thinly sliced
   • 8 slices cooked bacon optional
   • 1 tablespoon butter cut into four pieces

   Instructions

   • Melt 1 teaspoon of butter in a pan set over medium heat. Add the onions and sugar. Cook, stirring frequently, until soft and deeply browned – about 30 minutes. (Make ahead tip: freeze a big batch of caramelized onions in an ice cube tray!)
   • Arrange four slices of bread on a flat surface. Top each with 3 pieces of American, some of the caramelized onions, apple slices, and bacon (if using). Top each sandwich with a second slice of bread.
   • Heat one piece of butter on a griddle set over medium low heat. Add two sandwiches. Cover and cook 3 minutes. Add a second piece of butter. Flip the sandwiches and cook uncovered for another 3-4 minutes, until the bread is golden brown and toasted and the cheese is melted. Repeat with the remaining sandwiches.
   • Cut on a diagonal and serve hot.

I created this recipe for my client, GO VEGGIE.  Thank you for supporting the brands that make Healthy Delicious possible.

March is always a stressful time for me at the office. Combine that with the fact that winter finally decided to show up (at this rate, we’ll have snow on the ground until June) and I’m craving comfort food like crazy. Creamy macaroni and cheese, roast chicken, pasta – I’ll take it all!

I was thinking about making a pot of my lentil and pumpkin chili, when I had the idea of using the lentils for sloppy joes instead. Lentils are a great alternative to meat in recipes like this. They’re hearty and full of fiber, protein, and iron but their flavor is relatively mild. Paired with a quick homemade barbecue sauce and piled on top of a soft burger bun, these barbecue lentil sloppy joes will take you straight back to childhood.

Cheese isn’t a traditional component of sloppy joes, but what isn’t better with a slice of cheddar? GO VEGGIE’s cheddar singles complement the barbecue flavor of these sloppy joe’s perfectly. I used their vegan cheddar singles for these sloppy joes, which kept the whole recipe vegan-friendly, but you can also use the lactose free version. Either way, you can’t go wrong! I love how these singles melt, and the vegan version has 65% less fat and half the calories of ordinary cheese.

You can use your favorite store bought barbecue sauce for these lentil sloppy joes, but it’s definitely worth it to take a few minutes to make your own. The flavor can’t be matched and it’s made with standard pantry items. I start with a combination of ketchup, mustard, vinegar and Worcestershire sauce – just like mom used when I was a kid – but I sweeten it with maple syrup instead of brown sugar and add a good pinch of cayenne pepper. The result is subtly sweet, tangy, and a little spicy. If you prefer a sweeter sauce, omit the cayenne and add more maple syrup to taste.

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BBQ Lentil Sloppy Joes

Quick homemade barbecue sauce gives these lentil sloppy joes a ton of flavor. You can also substitute 1 1/2 cups of your favorite bottled barbecue sauce plus 1/4 cup water.

Servings 4

Author Lauren Keating

Ingredients

• 1 cup green or brown lentils
• 1 tablespoon olive oil
• 1 onion diced
• 1 green bell pepper diced
• ¾ cup ketchup
• ¼ cup apple cider vinegar
• ¼ cup water
• 2 tablespoons maple syrup
• 1 tablespoon Worcestershire sauce*
• 1 tablespoon Dijon mustard
• ¼ teaspoon cayenne pepper
• 4 hamburger buns
• 4 slices GO VEGGIE Vegan Cheddar Flavor Singles

Instructions

• Add the lentils and two cups of water to a small saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook 25 minutes, or until the water is absorbed and the lentils begin to soften.
• Meanwhile, heat the oil in another pan. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes, or until softened. add the ketchup, vinegar, water, syrup, Worcestershire sauce, mustard, and cayenne pepper. Season with salt and pepper. Bring to a boil then reduce to a simmer.
• Add the partially cooked lentils to the sauce and simmer 10 minutes, or until soft. Adjust cayenne, salt, and pepper to taste.
• Divide the lentils among the rolls; top each with a GO VEGGIE cheddar single.

Notes

*Traditional Worcestershire sauce has anchovies in it, so be sure to look for a vegan version if that's important to you. I use this one.

There’s a lot of chatter about 30 minute weeknight meals, but let’s face it – sometimes even a half hour is too much time in the kitchen.

These roast beef sandwiches are more of a general concept than a “real” recipe, but they’re delicious and take practically no time at all to whip up. I used leftover roast beef (that I made in a slow cooker – I still get giddy over this recipe!) but you can also use roast beef from the deli. To make these sandwiches extra special, I whipped up an ultra-fast cherry pepper aioli and some garlicky sautéed greens, then piled everything on a poppyseed roll.

Open a bag of chips or pick up some prepared pasta salad to serve on the side and dinner can be on the table in 10 minutes.

I usually hate mayonnaise and other creamy spreads, but I do occasionally make an exception when it’s homemade. This cherry pepper aioli was inspired by one of our favorite local burger restaurants, and it’s really fabulous. It only takes a minute to make in your blender, and a little bit adds a ton of flavor to your sandwich. You can keep things on the mild side, or add more peppers to heat things up. We like ours hot!

This recipe will make about a cup of aioli, which is way more than you’ll need for four sandwiches. Luckily, the leftovers will keep in the refrigerator for several days.

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Roast Beef with Cherry Pepper Aioli + Sauteed Greens

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

for the aioli:

• 4 cloves garlic minced
• ½ lemon juiced
• 1 pasteurized egg
• 1 cup olive oil
• ¼ cup to 1/2 cup pickled hot cherry peppers
• salt and pepper

for the sandwiches:

• 1 teaspoon olive oil
• 2 cloves garlic minced
• 1 bunch escarole chopped
• 4 poppyseed rolls split
• ½ pound roast beef 12-15 slices, preferably homemade

Instructions

• To make the aioli, combine the garlic, lemon juice, and egg in a blender. Turn on to high and let run 2-3 seconds, to combine. With the motor running, slowly drizzle in the oil. Blend until the aioli thickens. Add 1/4 cup of cherry peppers and blend until smooth (the aioli will thin out). Season with salt and pepper and add more cherry peppers to taste. Refrigerate until ready to use.
• Heat the oil in a large saute pan set over medium heat. Add the garlic and cook 2-3 minutes, until fragrant. Add the escarole and cook, stirring occasionally, until wilted, about 4 minutes.
• Divide the escarole between the rolls. Top with roast beef and 1-2 teaspoons of the aioli.

Spicy Sriracha Shrimp Rolls are right at home on your weeknight dinner table or as part of your spread for the big game. Your family and friends will gobble them right up!

I visited Maine for the first time last summer and pretty much immediately fell in love with lobster rolls. I’d tried them before, and even made them myself, but I had never had a truly phenomenal one. It was an eye-opening experience, and I ate an embarrassing number of them over the course of a long weekend. The combination of a buttery toasted roll, crisp lettuce, and sweet seafood is pretty incredible.

While I don’t think I could ever get my fill of the original version, it’s always good to mix things up once in a while. These spicy sriracha shrimp rolls are just as good as those sandwiches I enjoyed so much last summer, but are a little more appropriate for a weeknight. These shrimp are incredibly easy to make, and use simple ingredients that are staples in my pantry – the only thing I need to pick up are the hot dog rolls. If you don’t feel like doing that, these spicy sriracha shrimp are also delicious spooned over pasta, rice, or mashed potatoes (that last one might sound funny, but it’s practically the definition of comfort food.)

A blanket of sriracha tomato sauce gives these shrimp rolls a ton of warm, cozy flavor and the perfect kiss of heat. Making it couldn’t be easier – you just need an onion, a can of Redpack Crushed Tomatoes with basil, garlic, and oregano, some vegetable stock, and sriracha.

It had been a while since I’ve given Redpack Tomatoes a try. I have to say that I was really impressed. I recently learned that Redpack is Family Farmed – they source their tomatoes from family farms that they’ve been working with for decades – and I could tell they were special as soon as I opened the can. They were a gorgeous deep red color and the perfect texture. I have a tendency to hold my breath whenever I open a can of tomatoes or a jar of sauce since they can smell a little funky sometimes, but these actually smelled amazing right out of the can. Plus, the tomatoes are non-GMO project verified and packed in non-BPA lined cans, which is always a plus.

I’ve been all about easy recipes lately, so I opted for the Redpack Crushed tomatoes with basil, garlic, and oregano. They’re seasoned perfectly, which meant I was able to make a flavorful sauce without having to open my drawer full of spices. It was nice to have one less thing to think about after a hectic day at work.

For more saucy recipes, try Meatballs in Homemade Enchilada Sauce // Baked Eggs in Spicy Sauce // Mussels with Saffron Tomato Sauce

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Spicy Sriracha Shrimp Rolls

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• Spicy Sriracha Shrimp Rolls
• 1 Tablespoon butter
• 1 small onion finely diced
• 28 ounces Redpack® Crushed Tomatoes in Puree with Basil Garlic, and Oregano
• ½ cup vegetable stock
• ¼ cup sriracha
• 1.5 pounds raw shrimp tails removed
• 8 New England style hot dog rolls toasted
• 8 leaves leafy lettuce
• Chopped fresh cilantro for serving (optional)

Instructions

• In a large saucepan, melt the butter over medium heat. Add the onion and sweat 5 minutes, or until soft. Add the crushed tomatoes, vegetable stock, and sriracha. Simmer uncovered 20 minutes.
• Add the shrimp and cook for 5-7 minutes, or until opaque.
• To serve, line the toasted hot dog rolls with lettuce. Divide the shrimp among the rolls. Sprinkle with cilantro, if desired.

Remember the Italian Eggplant Grilled Cheese that I made with GO Veggie! lactose-free provolone slices earlier this year? It’s one of my absolutely favorite sandwiches and every time I make it, I’m super impressed with how beautifully the provolone slices melt. I’ve been dying to try the other varieties of GO Veggie! lactose-free slices in a grilled cheese ever since, but I was waiting until Grilled Cheese Month was officially underway. Now that it’s here, I’m ready to celebrate in style!

For my latest grilled cheese creation I wanted something extra gooey, which meant staying away from crispy or chewy fillings. Sautéed mushrooms turned out to be a fabulous filling choice: They’re soft, so they don’t interfere with the texture of the cheese, and they give the sandwich tons of earthy flavor.

I used a mix of crimini and shiitake mushrooms to keep things interesting and cooked them with some garlic and white wine for an extra flavor boost. Then I used my favorite trick for an extra cheesy grilled cheese – melting a slice of cheese right into the filling before sandwiching it between two pieces of multigrain bread layered with cheddar and mozzarella slices. I love how the cheddar and mozzarella taste together and four slices of GO Veggie! cheese per sandwich means you’ll get 100% of your daily value of calcium (with half the calories and fat of traditional cheese.)

The result is ooey, gooey, and delicious.

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Mushroom Melt Grilled Cheese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves minced
• 2 cups mixed crimini and shiitake mushrooms chopped
• ¼ cup dry white wine
• 2 tablespoons chopped fresh parsley
• 4 slices whole grain Italian bread
• 1 tablespoon butter or margarine
• 5 slices GO Veggie! Mozzarella flavor slices
• 4 slices GO Veggie! Cheddar flavor slices

Instructions

• Heat the olive oil in a large skillet set over medium heat. Add the garlic and cook 2-3 minutes, or until soft and fragrant. Add the mushrooms and cook 4-5 minutes, or until they begin to soften. Stir in the wine; cook until evaporated, about 2 minutes. Add a slice of mozzarella and cook until melted. Stir in the parsley and season with salt and pepper.
• Butter each slice of bread. Flip 2 slices of bread over (so the buttered side is down) and top each with one slice each of mozzarella and cheddar. Top with half of the mushroom mixtures and cover with the remaining cheese. Top with the remaining bread (buttered side up).
• Cook sandwiches covered over medium heat for 4 minutes on each side, or until bread is golden brown and cheese is melted.