Crispy Ham and Cheddar Roll


Crispy Ham and Cheddar Roll
Ingredients

  • 1 package sliced soft white bread
  • 1 jar red pepper jelly (1/2 cup reserved for serving)
  • 1/2 pound thinly sliced ham
  • 2 cups Borden® Cheese Mild cheddar Shreds (divided)
  • 1 cup panko bread crumbs
  • 3 eggs
  • 1 tablespoon milk
  • 1 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1/4 cup canola oil
  • Kosher salt and freshly ground black pepper (to taste)

Procedure

  1. Roll out each slice of white bread until 1/4-inch thick.
  2. Spread about 2 teaspoons of jam over the bread, lay 1 slice of ham on top and 1 tablespoon of Borden® Cheese Mild cheddar Shreds.
  3. Tightly roll the bread away from you, creating a cigar.
  4. Place onto a baking sheet seam-side down.
  5. Continue until all of the bread is used.
  6. Prepare a dredging station.
    • In the first baking dish add the flour.
    • In the second baking dish, whisk the eggs and milk.
    • Lastly, place 1 cup of Borden® Cheese Mild cheddar Shreds and panko bread crumbs into the bowl of a food processor and pulse until finely ground and remove to the third baking dish.
  7. Dredge each cheddar roll in the flour, then the egg, and lastly the cheddar bread crumb mixture.
  8. Heat a large non-stick saute pan over medium heat with 2 tablespoons of butter and 2 tablespoons oil. Once melted, add the cheddar roll and brown on all sides.
  9. Remove to a paper-towel lined plate and season with salt and pepper. Add remaining butter and oil, if needed, and repeat with remaining ingredients.
  10. Serve warm with reserved red pepper jelly.

Cook’s Note

  • Prepare all of the rolls a day in advance and keep them in a baking dish tightly wrapped with plastic wrap.
  • Fry before the meal and keep warm in a 200ºF oven.

Chili Cheese Dog Bake


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Ingredients

  • 4 hot dogs
  • 4 string cheese (cheddar)
  • 1 can Pillsbury pizza dough
  • 1 can chili (15 oz.)
  • 1/4 Cup Butter, melted
  • 1 teaspoon garlic power
  • 1 teaspoon fresh parsley

Preparation

  1. Preheat over to 375F
  2. Pour chili into a 6 x 10 or 7 x 11 pan (or whatever works for you, really)
  3. Remove the cheese from the wrappers and cut in half lengthwise. Set aside.
  4. Open the can of pizza dough and roll out. Cut the dough into 4 equal sections.
  5. Take a wiener and sandwich it with the two sides of cheddar. Beginning at one end of the strip of dough, begin to wrap the bundle into the dough, covering the whole length of the wiener with the
    dough.
  6. Place in the pan with the chili, seam side down.
  7. When all four are complete, bake in the oven for 15-18 minutes or until the dough is cooked and golden brown on top.
  8. Mix the garlic and parsley with the melted butter and brush the tops of the hot dogs with the garlic butter.

Egg, Sausage, and Cheese Bundt Breakfast Sandwich


Egg, Sausage, and Cheese Bundt Breakfast Sandwich
Ingredients

  • Cooking spray
  • 1-pound frozen bread dough, thawed according to package directions
  • 8 ounces uncooked breakfast sausage, casings removed
  • 8 large eggs
  • 1/2 teaspoon kosher salt
  • Large pinch freshly ground black pepper
  • 1 (12-ounce) jar roasted red peppers, drained
  • 4 to 5 slices sharp cheddar cheese (about 4 ounces)

Procedure

  1. Spray the sides and tube of a 12-cup Bundt pan with cooking spray. Place the bread dough on a work surface and use your hands to roll it into a 16-inch log (if the dough is sticky, dust with some all-purpose flour). Transfer the log to the pan, wrapping it around the tube and pinching the ends to meet together. Spray the top with cooking spray and cover with plastic wrap. Let sit in a warm place until the dough doubles in size and rises about 2 inches from the top of the pan, about 3 hours.
  2. Thirty minutes before the dough is ready, arrange a rack in the middle of the oven and heat to 375°F. Bake the dough until golden-brown and cooked through, about 25 minutes. Immediately flip the bread onto a wire cooling rack. Increase the oven temperature to 400°F and make the frittata.
  3. Heat a 10-inch oven-safe nonstick frying pan or cast iron skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until cooked through, about 6 minutes. Meanwhile, whisk the eggs, salt, and pepper in a medium bowl until combined; set aside. Pat the red peppers dry with paper towels, set aside.
  4. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, 1 to 2 minutes. Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If not, then the eggs are set. Remove the pan from the oven and set aside.
  5. Using a serrated knife, cut the bread in half horizontally. Place the bottom half of the bundt cut-side up on a baking sheet. Top the bread evenly with the red peppers. Run a rubber spatula around the edges and under the frittata to loosen it, then slide it onto the peppers. Place the cheese slices evenly over the frittata. Close the sandwich with the top half of the bundt.
  6. Bake until warmed through and the cheese is melted, about 5 minutes. Slide a large flat spatula under the sandwich and transfer it to a cutting board. Cut into slices and serve warm.

Recipe Notes

  • Make-ahead: You can bake the bread up to 1 day ahead. Cool completely, cover in plastic wrap, and keep at room temperature until ready to assemble the sandwich.
  • The frittata can also be made ahead and stored, tightly wrapped, in the refrigerator until ready to assemble. If using a cold frittata, add 5 minutes baking time so that it is warmed through.
  • Bread dough: I like to use Bridgford frozen bread dough, which is available in most large grocery stores, and thaw it overnight in the refrigerator. You can also use 1 pound of homemade white sandwich bread dough instead.

BBQ Chicken Stuffed Bread


BBQ Chicken Stuffed Bread

Ingredients

  • 3 cups  shredded chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 of a red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup barbecue sauce, divided
  • 1 baguette crusty bread

Preparation

  1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling.
  3. Spoon the BBQ chicken mixture into the loaf.
  4. Sprinkle with the remaining 1/4 cup mozzarella cheese.
  5. Drizzle with remaining BBQ sauce.
  6. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

Cook’s Notes

 

Chicken Cordon Bleu Grilled Cheese


CHICKEN CORDON BLEU GRILLED CHEESE
Ingredients

  • 3 boneless skinless chicken breast, flattened
  • 2 cups unsweetened almond milk
  • 1- 2 cups all purpose flour
  • 1- 2 cups Panko bread crumbs
  • Salt, Pepper and Slap Ya Mama seasoning to taste
  • 6 pieces Texas style bread, buttered on one side of each piece
  • 6 pieces cooked ham, sliced
  • 12 pieces Swiss cheese, sliced
  • 1 cup vegetable oil
  • ½ cup Mayonnaise
  • 1 Tablespoon mustard

Preparation

  1. In a large frying pan, heat oil over medium heat.
  2. Pound boneless skinless chicken breast with a meat mallet to desired thickness.
  3. Dip each chicken breast into milk.
  4. Add flour to large baggie and add chicken, one breast at a a time, to coat.
  5. Remove from baggie and dip into milk again.
  6. Next, press into Panko bread crumbs to coat.
  7. Add chicken to hot skillet.
  8. Sprinkle with salt, pepper and seasoning.
  9. Cook approximately 8-9 minutes on each side, or until golden brown.
  10. Once cooked, remove and place on plate lined with paper towels.
  11. In a deep skillet, with a lid, heat over low heat.
  12. Add bread, buttered side down.
  13. Top each piece of bread with 1 slice of Swiss cheese, 1 slice of ham, then another slice of Swiss cheese.
  14. Add a piece of chicken on top of the Swiss cheese.
  15. Top chicken with another slice of Swiss cheese, 1 slice of ham, then 1 more slice of Swiss cheese.
  16. Place bread on top, buttered side up.
  17. Cover with lid to help melt cheese.
  18. Cook until golden brown on each side.
  19. Mix mayonnaise and mustard together (this is great for dipping your sandwich into).

Fried Egg Grilled Cheese Sanwich


FRIED EGG GRILLED CHEESE SANDWICH
Grilled cheese sandwiches are so good, and this fried egg grilled cheese sandwich is definitely one that will make any breakfast delicious! Grilled cheese sandwiches are so good, and this fried egg grilled cheese sandwich is definitely one that will make any breakfast delicious! So however you love your egg yokes, runny or hard, just cook em’ up, add your favorite type of cheese and a couple pieces of Texas style bread, and there you go, a delicious fried egg grilled cheese sandwich.

Ingredients

  • 4 eggs
  • 4 slices of bread (thick Texas style)
  • 4 slices cheese (I used Colby jack and pepper jack)
  • Butter
  • Salt & Pepper

Preparation

  1. Butter one side of each piece of bread, set aside.
  2. In a frying pan, melt a little butter over low heat.
  3. Fry eggs so the yokes are cooked how you like them.
  4. Add salt and pepper to taste.
  5. Once done, remove from flame.
  6. In a separate frying pan, add a slice of bread, buttered side down.
  7. Add a slice of Colby jack cheese.
  8. Top with two fried eggs.
  9. Add a slice of pepper jack cheese on top of the eggs.
  10. Top with another piece of bread, buttered side up.
  11. Cover pan with a lid and cook until cheese is melted and bread is golden brown on both sides.

Jalapeño Popper Sandwich


Jalapeño Popper Sandwich
Ingredients

  • 2 Jalapeños sliced lengthwise seeds and membranes removed
  • 4 ounces cream cheese
  • 4 slices bacon crispy cooked
  • 2 slices monterey jack
  • 2 slices sharp cheddar
  • 4 slices Italian bread
  • Cilantro chopped
  • Pats of butter

Preparation

  1. Preheat oven to 375 degrees.
  2. Stuff each jalapeño half with approximately 1 ounce of cream cheese. Bake stuffed jalapeños on cookie sheet for 25-30 minutes. Remove from oven.
  3. Place 1 slice of cheese on each bread slice. Each sandwich will have both kinds of cheese. Slice stuffed jalapeños into bite size pieces. Add jalapeño slices to one side of the bread and 2 slices of bacon to the other side. Add chopped cilantro to one side. Combine slices of bread to form 2 sandwiches.
  4. Grill each sandwich until lightly browned. Turn and cook until light browned on other side, Cheese should be melted and gooey.