Sandwiches and Burgers Archives - SueBee Homemaker

Grilled Buffalo Chicken Wraps

Sue Ringsdorf — Mon, 08 Jun 2026 11:00:00 +0000

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Buffalo Chicken Wraps

Are you buffalo chicken crazed like so many people these days? Join the club! We love these!

Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!

You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).

Why we love these wraps:

Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
Fairly healthy. I love a protein-packed meal and these are just that. Packed!
Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right – not too spicy!

Ingredients Used for the Chicken:

Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
Hot Sauce – Use Frank’s hot sauce – any version you prefer.
Olive Oil – Any olive oil works fine here.
Honey – A little bit of honey helps to balance the spiciness.
Spices – Just a bit of onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps:

Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
Carrots – Carrots go really well with these wraps too!

How to make Grilled Buffalo Chicken Wraps:

Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.

Step 2
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.

Step 3
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)

Step 4
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.

Step 5
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.

Step 6
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.

Step 7
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

More Delicious Chicken Recipes:

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Other Delicious Sandwiches and Wraps:

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Buffalo Chicken Wraps

These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!

Course Main Dish

Cuisine American

Keyword buffalo sauce, chicken wraps, grilled buffalo chicken wraps

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 515kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts – boneless, skinless
1/2 cup Frank’s Hot Wings Sauce
1 ½ Tablespoons olive oil
2 Tablespoons honey
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper

For the wraps:

6 large tortillas – I like the Carb Balance burrito-size
large lettuce leaves – I used bib lettuce
2 large avocados – mashed
5 oz. blue cheese – crumbled
1/2 cup matchstick carrots

Instructions

Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.
1/2 cup Frank’s Hot Wings Sauce, 1 ½ Tablespoons olive oil, 2 Tablespoons honey, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.
2 pounds chicken breasts
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.
Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down to hold the ingredients inside.
6 large tortillas, large lettuce leaves, 2 large avocados, 5 oz. blue cheese, 1/2 cup matchstick carrots
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.

Notes

Expert Tips:

Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
Don’t over-cook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.
STORING AND REHEATING: Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.

Nutrition

Grilled Salmon Burgers with Avocado Crema

Sue Ringsdorf — Thu, 21 May 2026 11:00:00 +0000

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Best Salmon Burgers

While we love grilling classic beef or turkey burgers outside, these salmon burgers are just as easy to make indoors in a cast-iron skillet. Because the patties are a bit more delicate and cook very quickly, I often prefer cooking them inside where they’re easier to manage. That said, they can absolutely be cooked on an outdoor grill if you prefer that smoky flavor.

These simple burgers come together with just four main ingredients, plus a generous coating of blackened seasoning on the outside for bold flavor. Top them with a creamy avocado crema (or simply use smashed avocado if you prefer) and serve on your favorite buns for an easy, flavor-packed meal.

Reasons to love these salmon burgers:

Quick and easy to make – With just a few simple ingredients, these burgers come together fast, making them perfect for busy weeknights.
Fresh, bold flavor – The blackened seasoning adds a smoky kick that pairs perfectly with the rich salmon and creamy avocado crema.
Light but satisfying – Salmon burgers feel lighter than traditional beef burgers but are still filling and packed with protein.
Versatile cooking options – You can cook them on the grill or in a cast iron skillet indoors, so they work year-round no matter the weather.

Ingredients Needed for Blackened Salmon Burgers:

Fresh Salmon – Buy the salmon without skin, or simply remove it. We eat salmon almost every week, so I keep it handy in the freezer.
Panko breadcrumbs, an egg, and parmesan cheese – These items make the salmon patties stick together and add flavor. Everything goes right in the food processor.
Blackened Seasoning – I use a similar seasoning for my Skillet Blackened Tilapia. Most of these items should be in your pantry, and it’s a simple combo of paprika, brown sugar, garlic powder, onion powder, cumin, red pepper flakes, cayenne pepper, and salt. Pro-Tip: Keep a large batch of this in a mason jar, ready to go!
Avocado Oil (or another neutral oil) – You’ll need just a couple of tablespoons for pan frying. If you make the salmon patties on the grill, just brush a light coating of oil on them to prevent sticking.
Avocado Crema Ingredients – This simple mixture combines one large avocado, sour cream light (or you could use plain Greek yogurt), cilantro, lime, and garlic salt. In a pinch, you could use mashed avocado.
Hamburger Buns – I got the baking gene from my momma, so of course, I had to whip up some homemade buns using my recipe for Homemade Hoagie Rolls (but make them round for burgers).

How to make Grilled Salmon Burgers with Avocado Crema:

Step 1
Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.

If you don’t have a food processor, you can use a knife and chop it up instead.

Step 2
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.

Step 3
Add blackened seasoning. Combine homemade blackened seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.

Step 4
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.

Step 5
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface, thickness of the salmon patties, and your preference.

Step 6
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.

NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

What to serve with these delicious burgers:

Classic Wedge Salad – Love this combo of ingredients, and that blue cheese dressing.
Lemon Orzo Pasta Salad – Summer equals pasta salad, and I’m all in on this one.
Herb Buttery Smashed Potatoes – There is no such thing as too many potatoes in our home.
End your meal with some freshly baked cookies, like my Super Soft Chocolate Chip Cookies or Oatmeal Chocolate Chip Cookies. So good!

Best Burger Buns

While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Recipe FAQs:

What type of salmon works best for salmon burgers?

Fresh salmon fillets work best because they give the burgers great flavor and texture. Skinless salmon is easiest to work with, but if your fillet has skin, simply remove it before chopping or pulsing the fish.

Should I chop or grind the salmon?

You can do either. Finely chopping the salmon with a knife creates a slightly chunkier texture, while pulsing it a few times in a food processor makes a smoother burger mixture. Just be careful not to over-process.

How do I keep salmon burgers from falling apart?

Adding a binder like breadcrumbs and an egg helps hold everything together. It also helps to chill the formed patties in the refrigerator for 15–20 minutes before grilling so they firm up.

Can I cook salmon burgers on the grill instead of a skillet?

Yes! Lightly oil the grill grates and cook the burgers over medium heat so they don’t stick. A grill pan or piece of foil can also help if you’re worried about them breaking apart.

What is avocado crema?

Avocado crema is a creamy sauce made by blending ripe avocado with ingredients like lime juice, sour cream or Greek yogurt, garlic, and salt. It adds a cool, tangy, and slightly rich topping that pairs perfectly with the salmon.

Can I make the avocado crema ahead of time?

Yes, you can make it an hour or so in advance. Store it in the refrigerator in an airtight container and press plastic wrap directly onto the surface to help prevent browning.

Other Delicious Burger Recipes:

Need more burger ideas? We’ve gotcha covered!

Make this salmon recipe next: Grilled Cedar Plank Salmon

xoxo ~Sue

Grilled Salmon Burgers with Avocado Crema

These Grilled Salmon Burgers with Avocado Crema are a fresh and flavorful twist on a classic burger – packed with bold seasoning and topped with a creamy avocado sauce. They are a lighter, healthier alternative to a traditional burger that is so delicious you will never miss the beef!

Course Main Dish

Cuisine American

Keyword Avocado Crema, blackened salmon burgers, grilled salmon

Prep Time 30

Cook Time 12

Total Time 42

Servings burgers

Calories 440kcal

Author Sue Ringsdorf

Ingredients

For the salmon burgers:

20 oz. fresh salmon, skinless
1/2 cup panko breadcrumbs
1 Tablespoon parmesan cheese
1 large egg
3 Tablespoons blackened seasoning – homemade or store-bought
2 Tablespoons avocado oil – or more as needed
hamburger buns of your choice
lettuce, red onion, and/or tomato slices – to serve

For the Crema:

1 large avocado
1/2 cup sour cream light – or you can use plain Greek yogurt
2 Tablespoons cilantro
1/2 teaspoon garlic salt
1 medium lime – freshly squeezed

Instructions

Prep the patties. Cut the salmon into chunks and place in a large food processor. Add the Panko crumbs, an egg, and parmesan cheese. Pulse for 10-15 seconds or until it resembles ground meat.
If you don’t have a food processor, you can use a knife and chop it up instead.
Form patties. Transfer the salmon mixture onto a plate and use your hands to form the meat into four equal-sized patties.
Add blackened seasoning. Combine seasoning mixture (or use store-bought) and sprinkle about three tablespoons over both sides of the salmon patties.
Prepare the Avocado Crema. In a small food processor, combine the avocado, sour cream, cilantro, lime, and garlic salt. Pulse until creamy. Test for seasoning.
Cook the burgers. Heat avocado oil in a large cast iron skillet over medium-high heat. Gently add two of the salmon patties, and cook until done, about 2-3 minutes per side (these cook fast!). Repeat for the remaining two patties. The cooking time will vary, depending on the heat of your cooking surface and the thickness of the salmon patties.
Assemble burgers. On the bottom side of bun, add lettuce, onion, and/or tomato, followed by a grilled salmon burger, and top with a big scoop of avocado crema.
NOTE: These salmon burgers are both delicious and messy! My guys like to add just a bit of the Avocado Crema on top, and then dip each bite in more!

Notes

These burgers cook very quickly. I like to make them inside using my cast iron skillet, but you could make them on the grill too. Just brush both sides of patties with olive oil, and be gentle!
Make up a large batch of the blackening seasoning and store in a mason jar. You’ll be surprised how much you use it.
Don’t make the Avocado Crema too far in advance, for best results. Leftovers can be stored in the refrigerator, covering tightly with cling wrap.
While you can buy store-bought buns, we like to make ours at home! Use my Homemade Hoagie Rolls recipe but shape them into rounds for buns. You can also make our Soft Burger Buns or Everything Bagel Rolls!

Nutrition

Ultimate Grilled Chicken Sandwich

Sue Ringsdorf — Mon, 21 Jul 2025 11:00:00 +0000

To make the Ultimate Grilled Chicken Sandwich, layer tender, smoky grilled chicken on a toasted bun with lettuce, tomato, creamy pesto mayo, grilled red tomatoes, and a slice of melted cheese. This flavorful chicken sandwich will be the hit of your next backyard barbecue!

The Best Grilled Chicken Sandwich

When we were first married way back in 1989 (gasp, we’re old!), we made a lot of grilled chicken. Admittedly, it was pretty bland – no marinade and just a sprinkle of seasoned salt.

Now, we pretty much always use a marinade of some sort. Plus this sandwich recipe includes soft homemade rolls (store-bought is just fine though), melty cheese, the tastiest pesto mayo, grilled red onions, lettuce, and tomatoes.

While chicken breasts are a pretty simple protein, you can really make it extra with some creativity. We also love using a yogurt-based marinade in our Grilled Greek Chicken!

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll need chicken breasts (we prefer using organic breasts), a marinade, sandwich rolls or buns, cheese (any kind works), fresh lettuce and tomatoes, and a delicious pesto mayo spread.
TENDER CHICKEN – We use this marinade in several of our chicken recipes because it results in tender chicken every single time. Be aware that the chicken will cook quicker if you butterfly the breasts first.
MESSY BUT DELISH – Any time you’re piling all of those ingredients on a sandwich roll, it’s gonna get a little messy. But that’s the way I like it. Messy sandwich means that every bite is DELISH!

What You’ll Need:

Chicken Breasts – You’ll need four medium chicken breasts, or about two pounds.
Marinade – a combo of olive oil, soy sauce, apple cider vinegar, garlic powder, ground ginger, salt, and pepper.
Sandwich Rolls – We love using our Homemade Hoagie Rolls for these sandwiches. However, if you make them, you’ll want to allow space between the dough to allow the rolls to flatten for this recipe. That being said, store-bought rolls is just fine too.
Lettuce and Tomato
Red Onion – Slice the onion into thick rounds. This will make it easier to flip them while grilling.
Pesto Mayo – Our homemade pesto mayo is the perfect sandwich spread. We keep small containers of our basil pesto sauce in the freezer.
Cheddar Jack Cheese – or use other types of cheese like provolone, havarti, sharp cheddar, or pepper jack).

How to make the Ultimate Grilled Chicken Sandwich:

Step 1
Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.

Step 2
Marinate chicken. Place chicken in a large ziplock bag. To a mixing bowl, combine marinade ingredients – olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well and then pour into the bag, massaging the ingredients into the chicken.

Step 3
Refrigerate. Place chicken in your refrigerator for 30 minutes to an hour (or even longer).

Step 4
Make pesto mayo. Combine mayonnaise, pesto sauce, and lemon juice in a small bowl. Stir to combine. Refrigerate until ready to serve sandwiches.

Step 5
Prep grill. Preheat an outdoor grill to 375 degrees. Set chicken out of refrigerator to take some of the chill off the meat before placing on grill grates.

Step 6
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.

Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.

Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.

Step 7
Grill buns and onions. Reduce heat and then place buns (cut side down) and the onions on the grill grates. Cook until the onions are softened and the buns are toasty.

Step 8
Assemble sandwiches. Assemble sandwiches by layering the lettuce, tomato, pesto mayo, chicken (topped with cheese), and grilled onions

Step 9
Serve. Serve chicken with your choice of sides.

What to serve with the best chicken sandwiches:

SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Spinach and Goat Cheese Salad.
FRIES – You’ll love these Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries.
VEGGIES – How about some Small Potatoes on the Grill, Teriyaki Brussels Sprouts, or Wasabi Aioli and Asparagus?

Recipe FAQs:

What cut of chicken is best for a grilled chicken sandwich?

Boneless, skinless chicken breasts are ideal—they cook evenly and fit well on a bun. Butterfly them for best results.

How should I season the chicken?

A simple marinade is the best way to season the chicken. I also recommend adding some grilling seasoning like garlic salt.

What kind of bun should I use?

Toasted brioche or hoagie buns work well for these sandwiches.

What other toppings could be used for these sandwiches?

You can substitute other toppings like Spicy Pickled Onions, dill pickles, avocado, or other spreads like Chipotle Ranch Dressing.

Can I make this recipe ahead of time?

You can grill the chicken in advance and reheat it, but assemble the sandwich just before eating to maintain freshness and texture. The pesto mayo can also be prepped ahead of time.

Other Delicious Chicken Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Ultimate Grilled Chicken Sandwich

To make the Ultimate Grilled Chicken Sandwich, layer tender, smoky grilled chicken on a toasted bun with lettuce, tomato, creamy pesto mayo, grilled red tomatoes, and a slice of melted cheese. This flavorful chicken sandwich will be the hit of your next backyard barbecue!

Course Main Dish, Sandwich

Cuisine American

Keyword ultimate grilled chicken sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 671kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

4 medium boneless, skinless chicken breasts
6 Tablespoons olive oil
6 Tablespoons reduced-sodium soy sauce
3 Tablespoons apple cider vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
kosher salt and freshly ground black pepper – to taste
grilling seasonings of choice

For the pesto mayo:

3/4 cup mayonnaise with olive oil – or other
3 Tablespoons basil pesto sauce – try our homemade version!
1 teaspoon lemon juice

For the sandwiches:

4 rounds red onions – grilled
4 slices cheddar cheese
4 hamburger buns
lettuce and tomato slices

Instructions

Prep chicken. We recommend buying medium chicken breasts and then butterflying them before grilling. You may need to trim the grilled breasts and stack them depending on how large they are.
Marinate chicken. Place chicken in a large ziplock bag. To a mixing bowl, combine marinade ingredients – olive oil, soy sauce, apple cider vinegar, and seasonings. Whisk well and then pour into the bag, massaging the ingredients into the chicken.
4 medium boneless, skinless chicken breasts, 6 Tablespoons olive oil, 6 Tablespoons reduced-sodium soy sauce, 3 Tablespoons apple cider vinegar, 2 teaspoons garlic powder, 1 teaspoon ground ginger, kosher salt and freshly ground black pepper
Refrigerate. Place chicken in your refrigerator for 30 minutes to an hour (or even longer).
Make pesto mayo. Combine mayonnaise, pesto sauce, and lemon juice in a small bowl. Stir to combine. Refrigerate until ready to serve sandwiches.
3/4 cup mayonnaise with olive oil, 3 Tablespoons basil pesto sauce, 1 teaspoon lemon juice
Prep grill. Preheat an outdoor grill to 375 degrees. Set chicken out of refrigerator to take some of the chill off the meat before placing on grill grates.
Grill chicken. Place the butterflied chicken on the prepared grill. Add grilling spices to taste. Cook chicken on one side for 6-7 minutes and then flip to cook the other side. Add cheese slices to the chicken during the last minute or so. Set the chicken on a clean plate and let rest for 7-8 minutes.
Cooking time will depend on the thickness of the chicken and the heat of the grill. Be careful to avoid over-cooking.
grilling seasonings of choice, 4 slices cheddar cheese
NOTE: Chicken is considered done when it reaches an internal temperature of 165 degrees F. (Use a digital thermometer.) We take the chicken off the grill at around 160 degrees F to allow for carry-over cooking.
Grill buns and onions. Reduce heat and then place buns (cut side down) and the onions on the grill grates. Cook until the onions are softened and the buns are toasty.
4 rounds red onions, 4 hamburger buns
Assemble sandwiches. Assemble sandwiches by layering the lettuce, tomato, pesto mayo, chicken (topped with cheese), and grilled onions
lettuce and tomato slices
Serve. Serve chicken with your choice of sides.

Notes

You can grill the chicken in advance and reheat it, but assemble the sandwich just before eating to maintain freshness and texture. The pesto mayo can also be prepped ahead of time.
You can substitute other toppings like Spicy Pickled Onions, dill pickles, avocado, or other spreads like Chipotle Ranch Dressing.

Nutrition

Chicken Tzatziki Wraps

Sue Ringsdorf — Thu, 17 Jul 2025 11:00:00 +0000

Chicken Tzatziki Wraps are flavorful Mediterranean-style wraps made with tender grilled chicken, crisp vegetables, and a creamy, tangy tzatziki sauce, all tucked into soft naan or tortillas. These simple wraps will be a hit with the whole family!

Best Chicken Gyros

We are true gyro lovers at our home. In fact, there is a food truck about 15 miles from here that we occasionally bike to on our trail system. We bike, stop for beer and gyros, and then bike home (or hop on the train). We call that an EXCELLENT DAY, and the gyros always taste better after a sweat session!

Feta’s Lone Star Greek is the food truck that we love so dearly (plus it’s located at a drafthouse – convenient!), and we especially enjoy the lamb/beef version of their gyros. I’ve tried to recreate it, but I need a very expensive gadget to get it right. Hmmm, we’ll see how that goes.

So in the meantime, let’s enjoy these chicken gyros. They are delicious too!

Why This Recipe Works:

DELICIOUS GREEK FLAVOR – We love the Greek marinade in this chicken recipe. Plus the tzatziki sauce is key to great flavor.
PERFECT SUMMER MEAL – Light your backyard grill, throw on some marinated chicken, pop open a beer, and let’s get this summer party going!
NUTRIENT DENSE – These chicken tzatziki wraps are high in protein and have plenty of fresh veggies. Great taste AND full of nutrients, so a true win/win situation.

What You’ll Need:

chicken – You can use chicken breasts or thighs.
marinade – The marinade is a combo of olive oil, freshly squeezed lemon juice, paprika, ground cumin, onion powder, oregano, salt, and pepper.
wraps or naan bread or pita bread (holy cow, the naan bread is worth the extra time)
tzatziki sauce – Combine Greek yogurt, cucumber, fresh dill, more lemon juice, seasonings, and olive oil.
veggies – Use any combo of veggies you like. We use tomatoes, cucumbers, red onion, plus black olives.

If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!

How to make Chicken Tzatziki Wraps:

Step 1
Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.

Step 2
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.

Step 3
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add a drizzle of olive oil to serve.

Step 4
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.

Step 5
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (fave charcoal grill) and add some wood chips too. We love that smoky flavor!

Step 6
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.

Let chicken rest for 10 minutes and then slice into chunks or strips.

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.

Step 7
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.

What to serve with Chicken Tzatziki Wraps:

A simple salad with homemade dressing. Try our Grinder Salad Dressing, Strawberry Salad Dressing, or Honey Balsamic Vinaigrette.
Fries – Try our Baked Garlic Home Fries or Spicy Baked Sweet Potato Fries! We like topping baked fries with crumbled feta cheese and chopped cilantro (see below).
Homemade ice cream for dessert!

How to make Feta Fries:

These are simple our Baked Garlic Home Fries plus feta and cilantro!

Prep russet potatoes. Wash the potatoes and pat dry. Then slice in half and then into several wedges. Place in mixing bowl.
Add toppings. Then add the olive oil and seasonings (garlic powder, paprika, cayenne pepper, salt, and pepper and use your hands to combine.
Bake. Spread the prepared wedges on a baking sheet lined with parchment paper. Bake in preheated 425 degrees F oven for 15 minutes. Remove pan, flip potatoes, add garlic, and bake for another 10-15 minutes or until fork tender.
Top with feta. Remove fries from oven and immediately top with crumbled feta cheese and chopped cilantro.

Recipe FAQs:

How should I prepare the chicken?

Grill, pan-sear, or bake the chicken until fully cooked (internal temp 165°F / 74°C). Let it rest, then slice it.

Can I make these ahead of time?

You can prep the chicken and tzatziki in advance. Assemble wraps right before eating for best texture.

Are chicken tzatziki wraps healthy?

Yes! They’re high in protein, contain fresh vegetables, and can be made with whole wheat wraps for added fiber.

Other Delicious Greek Recipes:

Greek food is one of our favorite types of food to enjoy!

We also love our Grilled Buffalo Chicken Wraps and Taco Crunch Wraps!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Tzatziki Wraps

Course Main Dish, wraps

Cuisine American, Greek

Keyword chicken tzatziki wraps, grilled Greek chicken

Prep Time 25

Cook Time 25

Total Time 50

Servings wraps

Calories 534kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon oregano
2 Tablespoons fresh lemon juice
kosher salt and freshly ground black pepper – to taste

For the tzatziki sauce:

1 cup plain Greek yogurt
1 cup English cucumber seeds removed and diced
1 ½ Tablespoons fresh dill – finely minced
1 Tablespoon fresh lemon juice
1/2 teaspoon garlic powder
kosher salt and freshly ground black pepper – to taste
1 Tablespoon olive oil – to serve

Other ingredients:

6 large naan bread (or any kind of wrap) – use our homemade naan bread
tomatoes, cucumbers, red onion, olives, feta cheese – to serve

Instructions

Prep chicken. If the chicken breasts are large, consider butterflying them. If using chicken thighs, remove visible fat. Place chicken in a resealable bag.
2 pounds chicken breasts
Add marinade. In a small bowl, combine the marinade ingredients – olive oil, fresh lemon juice, paprika, ground cumin, onion powder, kosher salt and freshly ground black pepper. Whisk well and then pour over the chicken. Massage with your fingers and then refrigerate.
3 Tablespoons olive oil, 2 Tablespoons fresh lemon juice 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Make tzatziki sauce. In a small mixing bowl, combine tzatziki sauce ingredients – plain Greek yogurt, diced cucumber, fresh minced dill, fresh lemon juice, garlic powder, salt, and pepper. Mix well and place in a small serving bowl. Add olive oil to serve.
1 cup plain Greek yogurt, 1 cup English cucumber, 1 ½ Tablespoons fresh dill, 1 Tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper, 1 Tablespoon olive oil
Prep veggies. Chop the tomatoes, cucumbers red onion, and black olives. You can also use pickled red onions.
tomatoes, cucumbers, red onion, olives, feta cheese
Prep grill. Preheat an outdoor grill to medium heat. We use our Big Green Egg (charcoal grill) and add some wood chips too. We love that smoky flavor!
Grill chicken. Add the chicken to the grill grates, add grilling seasoning of your choice, and close lid. Cook chicken on one side for about 7-8 minutes depending on size, and then flip to the other side to finish cooking.
Let chicken rest for 10 minutes and then slice into long strips.
Assemble wraps. Spread naan or wraps out flat to assemble. Then layer the grilled chicken, veggies, and tzatziki sauce on top. Roll some parchment paper around the gyros to help keep them together.
6 large naan bread (or any kind of wrap)

Notes

Chicken is considered done when a digital thermometer registers 165 degrees F when inserted into the thickest part of the meat. We normally remove chicken at around 160 degrees and allow for some carry-over cooking.
If time permits, try making our Cast Iron Naan. This bread is soft, pillowy, and worth the extra effort!
To make feta fries, make our Baked Garlic Home Fries and then top with crumbled feta cheese and chopped cilantro.
Store leftover ingredients in separate containers. Assemble when ready to eat.

Nutrition

Club Sandwich with Pesto Mayo

Sue Ringsdorf — Thu, 12 Jun 2025 11:00:00 +0000

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Best Club Sandwiches

Warmer weather makes us want to keep things simple. Bring on the sandwiches, wraps, smoothies, and avocado toast. We’re all about keeping the ovens off and the A/C on!

While we use our soft white sandwich bread for these sandwiches, you could also use our Honey Wheat Bread or Sourdough Sandwich Bread instead.

Why This Recipe Works:

SIMPLE INGREDIENTS – This recipe uses simple ingredients and can be made in minutes, especially if you prep in advance.
FULL OF FLAVOR – Pesto mayonnaise is the key ingredient in this sandwich and brings a ton of delicious flavor to a simple club sandwich.
GREAT WEEKNIGHT MEAL – Prep the pesto mayo in advance and keep it in your refrigerator for quick weeknight meals. You won’t regret it!

What You’ll Need:

bread – we love using our soft white sandwich bread recipe for these sandwiches.
bacon – use your favorite bacon for these club sandwiches.
deli turkey
pesto mayo
lettuce and tomato

How to make Club Sandwiches with Pesto Mayo:

Step 1
Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.

Step 2
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.

Step 3
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).

Step 4
Serve. Serve club sandwiches with your choice of side dishes.

What to serve with Club Sandwiches:

SALAD – Try our Arugula Quinoa Salad or Antipasto Chopped Salad.
POTATOES – Mustard Roasted Potatoes or Garlic Parmesan Smashed Potatoes
VEGGIES – Roasted Vegetable Quinoa Salad or Roasted Potatoes, Carrots, and Brussels Sprouts

Recipe FAQs:

What’s the best bread to use for a club sandwich?

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well.

Should I toast the bread?

Yes, toasting the bread adds a nice crunch and helps hold the sandwich together.

Can I make the club sandwich in advance?

You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Can I use a different protein?

Yes, you can use ham instead of turkey, and turkey bacon instead of regular bacon.

Other Delicious Sandwich Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Club Sandwich with Pesto Mayo Recipe

Our Club Sandwich with Pesto Mayo is a delicious twist on the classic, featuring layers of crispy bacon, turkey, lettuce, and tomato, all stacked between toasted bread. The rich and herby pesto mayo adds a burst of flavor in every bite!

Course Main Dish

Cuisine American

Keyword club sandwich with pesto mayo, pesto mayo recipe

Prep Time 30

Cook Time 5

Total Time 35

Servings sandwiches

Calories 449kcal

Author Sue Ringsdorf

Ingredients

4 slices soft white sandwich bread – I used my homemade recipe on the blog
4 slices bacon
4-6 oz. deli turkey
4-6 Tablespoons pesto mayo – my homemade recipe is on the blog
tomato slices
lettuce

Instructions

Make pesto mayo. Follow my simple recipe for pesto mayo and keep it on hand for all of your sandwich cravings. Simply mix 3/4 cup of mayonnaise with three tablespoons of pesto, plus a squeeze of fresh lemon juice. Stir and keep handy in your refrigerator.
Make bacon. We normally cook bacon in the oven. Line a baking sheet with aluminum foil and add a wire rack on top. Then arrange bacon on rack and cook at 400 degrees until done to your liking.
Assemble sandwiches. Lightly toast bread. Top with pesto mayo, crispy bacon, turkey slices, tomato and lettuce (and maybe some spicy pickled onions).
4 slices soft white sandwich bread, 4-6 Tablespoons pesto mayo, 4 slices bacon, 4-6 oz. deli turkey, tomato slices, lettuce
Serve. Serve club sandwiches with your choice of side dishes.

Notes

Classic club sandwiches are often made with toasted white bread, but wheat, sourdough, or ciabatta also work well. We use our soft white sandwich bread recipe.
You can prep ingredients in advance, but for the best texture, assemble the sandwich just before serving to keep the bread from getting soggy.

Nutrition

Spicy Sloppy Joes

Sue Ringsdorf — Mon, 17 Mar 2025 11:00:00 +0000

Spicy Sloppy Joes are a bold twist on the classic sandwich, featuring seasoned ground beef simmered in a tangy tomato-based sauce with a fiery kick from sriracha sauce. Served on a soft bun, they’re the perfect blend of savory, sweet, and spicy flavors for a satisfying, messy meal!

Sweet and Spicy Sloppy Joes

Oh the memories of eating sloppy joes with my five siblings and parents around the dinner table! Since there were eight of us, Mom had to stretch meals to feed our family. Ground beef and the fixins’ can go a long way.

Other memories of meals we ate as kids include a cheesy ground beef casserole, scalloped potatoes and ham, German pancakes, chicken and sauerkraut, and a big pot of hot dogs and kraut. So as you can see, it was beyond time to share a sloppy Joe recipe. While this one isn’t from Norma Jean, it starts with a simple base that was close to hers.

Why This Recipe Works:

SPICY – You know I love a spicy kick in many of our recipes. So it should be no surprise that I’d add a healthy dose of sriracha sauce to these sloppy joes! If you don’t love sriracha, try some diced jalapeños instead.
BIG AND SLOPPY – We’re adding a large spoonful of sloppy joes to soft buns. The messier the better, right?
COMFORT FOOD – These spicy sloppy joes are comfort food to the max. A little bit spicy and a little bit sweet!
NOSTALGIC – We grew up eating sloppy joes so this recipe is nostalgic in the sweetest way.

What You’ll Need:

Olive Oil
Veggies – a combo of onion and jalapeno
Ground Beef (90% lean)
Salt and Pepper
Yellow Mustard
Ketchup
Sriracha Sauce
Tomato Paste
Apple Cider Vinegar
Brown Sugar

Pro-Tip: We like to serve our sloppy joes on soft buns with dill pickle slices.

How to make Spicy Sloppy Joes:

Step 1
Brown Beef. Heat a large cast iron skillet over medium heat. Add olive oil and add diced onions, bell peppers, ground beef, kosher salt, and freshly ground black pepper. Cook until the beef is browned and cooked through, using a spatula to break up the beef. Stir frequently.

If using beef with a high fat content, you may want to drain it. Otherwise, it’s ok to skip this step.

Step 2
Add remaining ingredients. Then add the yellow mustard, ketchup, sriracha sauce, tomato paste, apple cider vinegar, and brown sugar. Stir well and reduce heat to a simmer. Cook an additional 15-20 minutes, adding water as needed to moisten. (I added between 1/4 – 1/2 cup of water as it cooked.)

Step 3
Serve. Serve spicy sloppy joes on some soft burger buns with slices of dill pickles.

Buns to pair with sloppy joes:

To prevent the buns from getting too soggy, toast the buns and add sloppy Joe mixture right before serving.

We like to make our Soft Burger Buns (photos below) to pair with these spicy joes! But any soft bun will do nicely.
Mini Brioche Buns – Shape the buns a little larger to go with this nostalgic recipe.
Everything Bagel Rolls – This is another delicious bread recipe to use as a base for these sloppy joes. Enjoy!

What to Serve with Spicy Sloppy Joes:

SALAD – Some of our favorites include Arugula Quinoa Salad, Hearts of Palm Salad, and Goat Cheese Quinoa Salad.
POTATOES – Serve this classic with Loaded Potato Skins, Mustard Roasted Potatoes, Baked Garlic Home Fries, or Garlic Parmesan Smashed Potatoes.
VEGGIES – We love adding some greens, including Teriyaki Brussels Sprouts, Crispy Parmesan Brussels Sprouts, or Roasted Asparagus with Prosciutto.

Recipe FAQs:

How can I make my sloppy joes spicier?

To make these spicier, add any combo of red pepper flakes, cayenne pepper, jalapeños, fresh serranos, or habaneros.

Can I make spicy sloppy joes ahead of time?

Yes, the flavors improve as the sauce sits. Store the mixture in an airtight container in the fridge for up to 3 days and reheat before serving.

Can I freeze the sloppy Joe mixture?

Yes, let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw and reheat on the stovetop or microwave before serving.

How can I prevent the buns from getting too soggy?

Toast the buns lightly and serve the sloppy joe mixture immediately after assembling. You can also spread a thin layer of butter or mayonnaise on the buns as a barrier.

Other Delicious Sandwich Recipes:

There is nothing better than a sandwich! Try one of the following recipes next.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Spicy Sloppy Joes Recipe

Spicy Sloppy Joes are a bold twist on the classic sandwich, featuring seasoned ground beef simmered in a tangy tomato-based sauce with a fiery kick from sriracha sauce. Served on a soft bun, they're the perfect blend of savory, sweet, and spicy flavors for a satisfying, messy meal!

Course Main Dish, Sandwich

Cuisine American

Keyword spicy sloppy joes

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 330kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons olive oil
1/2 cup white onion – diced
1/2 cup bell pepper (any color) – diced
1 pound 90% lean ground beef
kosher salt and freshly ground black pepper – to taste
1/2 cup ketchup
1/4 cup sriracha sauce
2 Tablespoons yellow mustard
2 Tablespoons tomato paste
2 Tablespoon apple cider vinegar
1-2 Tablespoons brown sugar
sandwich buns and pickles – to serve

Instructions

Brown Beef. Heat a large cast iron skillet over medium heat. Add olive oil and add diced onions, bell peppers, ground beef, kosher salt, and freshly ground black pepper. Cook until the beef is browned and cooked through, using a spatula to break up the beef. Stir frequently.
If using beef with a high fat content, you may want to drain it. Otherwise, it's ok to skip this step.
2 Tablespoons olive oil, 1/2 cup white onion, 1/2 cup bell pepper (any color), 1 pound 90% lean ground beef, kosher salt and freshly ground black pepper
Add remaining ingredients. Then add the yellow mustard, ketchup, sriracha sauce, tomato paste, apple cider vinegar, and brown sugar. Stir well and reduce heat to a simmer. Cook an additional 15-20 minutes, adding water as needed to moisten. (I added between 1/4 – 1/2 cup of water as it cooked.)
2 Tablespoons yellow mustard, 1/2 cup ketchup, 1/4 cup sriracha sauce, 2 Tablespoons tomato paste, 2 Tablespoon apple cider vinegar, 1-2 Tablespoons brown sugar
Serve. Serve spicy sloppy joes on some soft burger buns with slices of dill pickles.
sandwich buns and pickles

Notes

To prevent the buns from getting too soggy, toast the buns and add sloppy Joe mixture right before serving.
Store leftover sloppy Joe mixture in an airtight container in your refrigerator for 3-4 days.
To freeze, let sloppy joes cool completely and store it in a freezer-safe container for up to 3 months. Thaw and reheat on the stovetop or microwave before serving.

Nutrition

Italian Sliders

Sue Ringsdorf — Mon, 09 Sep 2024 11:00:00 +0000

Our Italian Sliders are savory mini sandwiches filled with layers of thinly sliced deli meats such as salami, mortadella, and ham, topped with melted provolone cheese, and drizzled with melted butter, all nestled between soft, toasted slider buns. Perfect for game day or a quick snack, these bite-sized delights will be a sure hit with family and friends!

Italian Slider Recipe

When our boys were in sports, we spent a lot of time at sandwich shops (especially Subway) on game days. Between games, we’d head to Subway and eat with the team while hiding out in the a/c. While we enjoyed their sandwiches, NOTHING is as tasty as making your own at home – especially sliders.

When it comes to sandwiches, the meatier the better. Which is why we can’t resist these loaded sliders. They’re full of meat and cheese and have a crunchy exterior. Plus we’re adding Italian seasoning and some spicy red pepper flakes to the tops. So good!

Why This Recipe Works:

SIMPLE – These sliders are simple to make, especially if you use store-bought rolls. If you decide to make my homemade version, I recommend making them in advance and freezing them for later.
FULL OF FLAVOR – Who doesn’t love a melty sandwich with the works? These are full of Italian flavors that the whole family will love!
PERFECT FOR GAME DAY – A simple slider recipe is game day-approved in our home. Make them for opening day (Go Rangers!), for basketball playoffs (Go Mavericks!) or fall football (Go Cowboys!) BTW, I’m a baseball fan for the most part.

What You’ll Need:

Slider Buns – While we use our homemade Italian Herb Bread for these, you can use any store-bought rolls as well. Hawaiian rolls are easy to find in most grocery stores.
Stone Ground Mustard – Or use yellow mustard instead.
Meats – We used ham, salami, and mortadella in these sammies.
Cheese – We used provolone but mozzarella cheese would be delicious too.
Butter – You’ll mix the melted butter with seasonings and brush it on the tops of the rolls.
Seasoning – Italian Seasoning and Red Pepper Flakes (optional)
Banana Peppers – Add banana peppers for extra flavor.
Fillings – After baking, you can also add some sliced tomatoes, shredded lettuce, and anything else that you like.

How to make Italian Sliders:

Step 1
Prep the bread. You won’t be sorry if you want to try my Italian Herb Bread. But if you’re not into baking like I am, buy some slider buns at the store. Most carry Hawaiian rolls which would also be delicious.

Use a serrated edge knife to carefully slice the rolls in half and lay them out flat on a baking sheet lined with parchment paper.

Step 2
Add the meats and cheese. Spread the stone ground mustard on the rolls, smoothing evenly to all sides. Layer the three meats on top of the mustard. Then add the banana peppers followed by the cheese. Place the top layer of rolls on the meat layer.

NOTE: You can add as much meat and cheese to these sliders as you like. Feel free to add more or less or other combinations (different meats and/or cheese).

Step 3
Add the seasoning mixture. Combine the melted butter and seasonings (Italian Seasoning and red pepper flakes) and brush the mixture all over the top of the rolls.

Step 4
Bake. Preheat oven to 375 degrees. Cover the sliders with some aluminum foil. Then bake for about 15 minutes. Remove foil and bake uncovered for another 10-15 minutes. Slice and enjoy!

Store leftover sliders by wrapping them aluminum foil or cling wrap. They will last in the refrigerator for 3-4 days. I don’t recommend freezing these sandwiches.

What to serve with Italian Sliders:

POTATOES – Try our Potato Salad with Miracle Whip or some Baked Garlic Home Fries.
SALAD – You’ll love our Lemon Orzo Pasta Salad or Spinach and Goat Cheese Salad.
SNACKS – For game day, I recommend adding some Dill Pickle Pinwheels, Spicy Chex Mix, and Cowboy Caviar with Avocado!

Recipe FAQs:

What variations can I make to Italian Sliders?

Feel free to customize the meats and cheese. We occasionally add prosciutto, pepperoni, or smoked turkey. Mozzarella cheese is also a good alternative to provolone. You can also add other fillings like pepperoncini or roasted red peppers.

How long should I bake the sliders?

You’ll want to bake the sliders for as long as it takes the cheese to melt and for the tops to get toasty. This will depend on how large you make them, but we normally bake for 20-30 minutes.

Other Delicious Sandwiches:

There is nothing better than a yummy sandwich. Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Italian Sliders Recipe

Our Italian Sliders are savory mini sandwiches filled with layers of thinly sliced deli meats such as salami, mortadella, and ham, topped with melted provolone cheese, and drizzled with melted butter, all nestled between soft, toasted slider buns. Perfect for game day or a quick snack, these bite-sized delights will be a sure hit with family and friends!

Course Appetizer, Sandwich

Cuisine American

Keyword ham and cheese sliders, Italian sliders

Prep Time 15

Cook Time 25

Total Time 40

Servings sliders

Calories 316kcal

Author Sue Ringsdorf

Ingredients

9 slider buns – I use my homemade Italian Herb Bread
1/2 cup stone ground mustard
1/2 pound ham
1/4 pound salami
1/4 pound mortadella
1/4 pound provolone cheese
1/2 cup banana peppers
2 Tablespoons unsalted butter – melted
1 teaspoon EACH Italian Seasoning and red pepper flakes
sliced tomatoes, lettuce, olives, – optional, for filling

Instructions

Prep the bread. You won't be sorry if you want to try my Italian Herb Bread. But if you're not into baking like I am, buy some slider buns at the store. Most carry Hawaiian rolls which would also be delicious.
Use a serrated edge knife to carefully slice the rolls in half and lay them out flat on a baking sheet lined with parchment paper.
9 slider buns
Add the meats and cheese. Spread the stone ground mustard on the rolls, smoothing evenly to all sides. Layer the three meats on top of the mustard. Then add the banana peppers followed by the cheese. Place the top layer of rolls on the meat layer.
1/2 cup stone ground mustard, 1/2 pound ham, 1/4 pound salami, 1/4 pound mortadella, 1/2 cup banana peppers, 1/4 pound provolone cheese
Add the seasoning mixture. Combine the melted butter and seasonings (Italian Seasoning and red pepper flakes) and brush the mixture all over the top of the rolls.
2 Tablespoons unsalted butter, 1 teaspoon EACH Italian Seasoning and red pepper flakes
Bake. Preheat oven to 375 degrees. Cover the sliders with some aluminum foil. Then bake for about 15 minutes. Remove foil and bake uncovered for another 10-15 minutes. Add condiments as desired. Slice and enjoy!
sliced tomatoes, lettuce, olives,

Notes

Store leftover sliders by wrapping them aluminum foil or cling wrap. They will last in the refrigerator for 3-4 days. I don’t recommend freezing these sandwiches.
Feel free to customize the meats and cheese. We occasionally add prosciutto, pepperoni, or smoked turkey. Mozzarella cheese is also a good alternative to provolone. You can also add other fillings like pepperoncini or roasted red peppers.

Nutrition

Pesto Veggie Sandwich

Sue Ringsdorf — Mon, 31 Jul 2023 11:00:00 +0000

Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!

California Panini

This sandwich idea came about after eating the California Grille Panini at Corner Bakery. It’s one of my favorite things to order there, so I knew I needed to make it at home. The mushrooms and artichokes in this recipe provide an umami flavor that is similar to meat so it pleases vegetarians and carnivores alike!

We love a tasty sandwich and rotate between our Pressed Cuban Sandwiches, Italian Grinder Sandwiches, Club Sandwich with Pesto Mayo, and this one. Sandwich lovers unite!

Why This Recipe Works:

QUICK WEEKNIGHT DINNER – This is an easy sandwich recipe for a weeknight meal when you’re juggling so many things.
MORE THAN JUST A SANDWICH – Y’all, this is a special sandwich. It’s a combo of bread, a bunch of nutrient-dense veggies, some cheese, and a big schmear of pesto sauce. Definitely plan to make this a weekly thing and don’t save it for special occasions.
MEATLESS – While this sammie doesn’t include meat, the mushrooms give it a delicious umami flavor that makes you feel like you’re eating meat.

Ingredients needed for Roasted Vegetable Pesto Paninis:

Bread – Use thick slices of any crusty bread you like. I use my Chewy French Bread because I always have a loaf in my freezer.
Butter – Just a few pats of butter are needed.
Pesto Sauce – Use store-bought or my homemade basil pesto sauce.
Roasted Vegetables – This recipe includes artichoke hearts, fresh spinach, mushrooms, and cherry tomatoes. You could also use any other fresh veggies you like – including red onion and red bell peppers.
Cheese – I’ve made this with a variety of cheese, including gruyere, havarti, cheddar jack, fresh mozzarella, and more.

While you can buy all of the ingredients for this sandwich recipe, I occasionally use my homemade Sourdough Sandwich Bread which is especially delicious. If you’re a bread baker, you’ll also enjoy using my Chewy French Bread.

Homemade Basil Pesto

We thoroughly enjoy having access to fresh basil. It’s incredibly easy to grow and I currently have a large pot of it on our deck. You’ll need only a few simple ingredients.

Fresh basil leaves
Fresh garlic cloves
Parmesan cheese
Pine Nuts
Extra Virgin Olive Oil
Kosher Salt and Black Pepper

To make the green pesto sauce, combine the dry ingredients in a food processor and blend together. Then drizzle in olive oil until smooth.

I recommend making a large batch and separating into small containers. Then place them in a large freezer bag and freeze for later. A great way to have pesto sauce at the ready for a variety of recipes.

For other recipes using pesto sauce, try our Creamy Pesto Gnocchi, Shrimp Pesto Flatbread, and Creamy Pesto Pasta Salad.

How to make a Roasted Vegetable Sandwich:

This is a super quick sandwich recipe, especially if you use store-bought bread and pesto sauce.

Step 1
Make vegetables. In a stock pot, add olive oil over medium-high heat. Add spinach, tomatoes, and mushrooms – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.

Step 2
Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board. Then spread pesto on the side of bread facing up. Lay sliced cheese on top of half of the bread (on top of the pesto sauce).

Step 3
Add veggies. Carefully add the roasted medley of veggies on top of the bread with cheese, and top with the remaining bread slice.

Step 4
Grill. Carefully place paninis on the panini maker (or use a skillet on medium heat), one or two at a time, depending on how many will fit. Grill for a couple of minutes or until there are nice grill marks and the cheese starts to melt. If using a skillet, carefully flip the sandwiches after a couple of minutes.

What to serve with Pesto Veggie Sandwiches:

Recipe FAQs:

Can I use other veggies in this recipe?

Yes, you can easily substitute some of the veggies for others like zucchini squash, yellow squash, onions, or kale.

Are pesto veggie sandwiches healthy?

These sandwiches are fairly healthy with a combo of veggies and some cheese for protein. I like to serve this with a nice green salad to up the health factor even more.

How do I store leftovers?

If you have leftover sandwiches, you can store them in an airtight container in your refrigerator for a day or so. I recommend making the sandwiches as you need them though to keep the bread from getting soggy.

Kitchen Tools Used: (affiliate links)

Panini Press – I used this panini maker for the sandwiches pictured. But you can use any skillet.
Cast Iron Skillet – If you don’t have a panini press, this works great too.

xoxo ~Sue

Pesto Veggie Sandwich

Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!

Course Main Course, Sandwich

Cuisine American

Keyword pesto veggie sandwich, roasted vegetable panini

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 628kcal

Author Sue Ringsdorf

Ingredients

8 slices French bread – I use my homemade french bread on this site
1/2 cup pesto sauce – I use my homemade pesto on this site
2 Tablespoons butter spread
4 slices monterey jack cheese – or any cheese you like
1 Tablespoon olive oil
4 cups baby spinach
2 cups cherry tomatoes – halved
2-3 cups sliced mushrooms
12 oz. marinated artichoke hearts – strained and chopped
salt and pepper – to taste

Instructions

Make vegetables. In a skillet, add olive oil over medium-high heat. Add spinach, tomatoes, and mushrooms (salt and pepper to taste) – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.
1 Tablespoon olive oil, 2-3 cups sliced mushrooms, 2 cups cherry tomatoes, 4 cups baby spinach, salt and pepper, 12 oz. marinated artichoke hearts
Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board. Then spread pesto on the side of bread facing up. Lay sliced cheese on top of half of the bread (on top of the pesto sauce).
8 slices French bread, 2 Tablespoons butter spread, 1/2 cup pesto sauce, 4 slices monterey jack cheese
Add veggies. Carefully add the roasted medley of veggies on top of the bread with cheese, and top with the remaining bread slice.
Grill. Carefully place paninis on the panini maker (or use a skillet on medium heat), one or two at a time, depending on how many will fit. Grill for a couple of minutes or until there are nice grill marks and the cheese starts to melt. If using a skillet, carefully flip the sandwiches after a couple of minutes.

Notes

Use any crusty bread you have to make these paninis. We like our homemade breads but store-bought is fine.
We love our homemade basil pesto sauce and keep it handy in the freezer for all of the yummy recipes!

Nutrition

Crispy Chicken Wrap

Sue Ringsdorf — Mon, 12 Jun 2023 11:00:00 +0000

Try the best Crispy Chicken Wrap that combines tender chicken, fresh veggies, your favorite hummus, and cheese – all wrapped up in a crispy tortilla. This simple meal is a family favorite that we make again and again!

Try our Pressed Cuban Sandwiches next!

Mediterranean Chicken Wrap

Sometimes simple meals are the best. This recipe is one of those and you can easily prep the chicken in advance and store it in the refrigerator. Then it’s just a quick assembly to make a couple of wraps at a time.

The #1 tip I have when making these chicken wraps is to avoid overfilling them! Leave some room on each end of the tortilla so you can tuck everything in tightly before you crisp them in a pan. I’m speaking from experience here!

Why This Recipe Works:

SIMPLE RECIPE – These wraps use basic ingredients and are simple to find in the grocery store. This will soon be your go-to recipe at dinner time.
ADAPTABLE – I love how you can turn these Mediterranean-inspired wraps into something else using simple swaps. For instance, use Mexican spices (like cumin and chili powder) in the chicken and add refried beans instead of hummus.
FLAVORFUL – There is lots of flavor in each bite of these simple wraps. Browning them in a skillet to crisp the tortillas also adds incredible flavor. Trust me, this meal will be a huge hit with the whole family.

What You’ll Need:

Chicken – We used two pounds of chicken breast make this crispy chicken wrap recipe. You could also use chicken thighs if preferred.
Seasonings – You’ll need a combo of thyme, basil, garlic powder, onion powder, kosher salt, and black pepper.
Tortillas – It’s important to use large (burrito-sized) tortillas for this recipe. If you use something smaller, it will be difficult to fold.
Hummus – I went with store-bought pine nut hummus. You can use your favorite kind or make homemade hummus.
Veggies – Some grilled zucchini and Roma tomatoes add extra flavor.
Cheese – Monterey Jack is the cheese we used but others can be substituted.
Oil – Avocado oil is a great one to use for this because it has a lower smoke point than olive oil. You could also use canola oil if preferred.

How to make Crispy Chicken Wraps:

Step 1
Prep the chicken. Slice the chicken breasts into thin strips and add to a mixing bowl. Then add the seasonings – thyme, basil, onion powder, garlic powder, salt, and pepper. Stir to combine.

Step 2
Cook the chicken. Heat up a large cast iron skillet over medium-high heat. Add some avocado oil and then the chicken. Cook until just done, about ten minutes. Stir frequently to cook the chicken on all sides. Remove the chicken to a clean bowl.

** NOTE: Chicken is considered done when the internal temperature reaches 165 degrees F on a digital thermometer. We usually cook until 160 degrees F to allow for some carry-over cooking.

Step 3
Grill zucchini. Wipe out the skillet and grill the sliced zucchini until slightly softened.

Assemble wraps. Place a large flour tortilla on a clean work surface. In the center of each tortilla, add some hummus, a strip of grilled zucchini, the chicken pieces, a couple slices of cheese, and then some tomato slices.

Step 4
Wrap it up. Then fold the tortilla inward by starting at the top and working around all edges. This may take some practice to get it folded nicely but it’s important.

NOTE: To help the tortillas from ripping during assembly, I do these two things. 1) Warm the tortillas in the microwave. 2) Lightly brush the outsides of the tortillas with warm water.

Step 5
Grill. Add some oil to the pan and then place each wrap into the hot oil and shallow fry it on all sides. You want the wrap to be golden brown and crispy. Repeat with all chicken wraps.

Step 6
Serve wraps. Slice the crispy chicken wraps in half and serve with your choice of sides. See below!

Note on leftovers: These won’t store well in the refrigerator because of the moisture from the veggies. I recommend planning to make what you’ll eat for that meal.

Recipe Variations:

Try adding some red onion and crisp romaine lettuce instead of the zucchini and tomatoes.
Make a southwest chicken wrap and use black beans, crispy bacon, cheddar cheese, and a spicy sauce.
Instead of sauteing the chicken indoors, use grilled chicken breasts or rotisserie chicken.
Make breaded chicken by adding egg, panko breadcrumbs, and flour to the chicken before frying.

What to serve with Crispy Chicken Wraps:

The following sides are some great options to go with this simple recipe.

NOTE on chicken: Instead of cooking the chicken on your stovetop, you could also grill the chicken outdoors. We love using our Big Green Egg to add a smoky flavor.

Recipe Tips:

Use plenty of seasonings on the chicken. Seasoning equals FLAVOR and we want plenty of that in this recipe.
Don’t overcook the zucchini. Zucchini can quickly turn to mush. Just do a quick saute and remove it so that it doesn’t overcook!
Prep the tortillas. Depending on how fresh the tortillas are, you may need to work to get them pliable. Warm the tortillas up in the microwave and then brush them with warm water. This will help make them soft for wrapping.
Avoid overstuffing the tortillas. You’ll want to include a modest amount of chicken and the other ingredients in these easy wraps so that you can easily wrap it all up.
Grill wraps on all sides. When you’re browning the wraps to make them crispy, use tongs and hold them up on the sides if possible.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Crispy Chicken Wrap

Try the best Crispy Chicken Wrap that combines tender chicken, fresh veggies, your favorite hummus, and cheese – all wrapped up in a crispy tortilla. This simple meal is a family favorite that we make again and again!

Course Main Dish, Sandwich

Cuisine American

Keyword crispy chicken wrap

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 627kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds chicken breasts
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 kosher salt and freshly ground black pepper – to taste
2 Tablespoons avocado oil

Remaining wrap ingredients:

6 large flour tortillas
12 oz. hummus
2 medium zucchini
2 medium Roma tomatoes
12 slices Monterey jack cheese
more oil to crisp up the wraps

Instructions

Prep the chicken. Slice the chicken breasts into thin strips and add to a mixing bowl. Then add the seasonings – thyme, basil, onion powder, garlic powder, salt, and pepper. Stir to combine.
2 pounds chicken breasts, 1 teaspoon dried thyme, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 kosher salt and freshly ground black pepper
Cook the chicken. Heat up a large cast iron skillet over medium-high heat. Add some avocado oil and then the chicken. Cook until just done, about ten minutes. Stir frequently to cook the chicken on all sides. Remove the chicken to a clean bowl.
2 Tablespoons avocado oil
Grill zucchini. Wipe out the skillet and grill the sliced zucchini until slightly softened.
2 medium zucchini
Prep tortillas. To help the tortillas from ripping during assembly, I do these two things. 1) Warm the tortillas in the microwave. 2) Lightly brush the outsides of the tortillas with warm water.
Assemble wraps. On each tortilla, spread a few tablespoons of hummus. Then add the grilled zucchini and some slices of chicken. Add the cheese and tomatoes.
6 large flour tortillas, 12 oz. hummus, 12 slices Monterey jack cheese, 2 medium Roma tomatoes
Wrap it up. Then fold the tortilla inward by starting at the top and working around all edges. This may take some practice to get it folded nicely but it’s important.
Grill. Then place each wrap into the skillet and brown it on all sides. You want the wrap to be golden brown and crispy. Repeat with all chicken wraps.
more oil to crisp up the wraps
Serve wraps with your choice of sides.

Notes

To help the tortillas from ripping during assembly, I do these two things. 1) Warm the tortillas in the microwave. 2) Lightly brush the outsides of the tortillas with warm water. (Also, don’t overfill them.)
Instead of cooking the chicken on your stovetop, you could also grill the chicken outdoors. We love using our Big Green Egg to add a smoky flavor.
Chicken is considered done when it reaches 165 degrees F on a digital thermometer. We usually cook until 160 degrees F to allow for some carry-over cooking.

Nutrition

Goat Cheese Burgers

Sue Ringsdorf — Thu, 08 Jun 2023 11:00:00 +0000

Goat Cheese Burgers consist of half-pound patties that are grilled to perfection. Stuffed with goat cheese and topped with Monterey Jack, these will surely knock your socks off. Burger Night done right!

Try our Pimento Cheese Burgers next!

Big Green Egg Burgers

Grilling Season and our Big Green Egg go hand-in-hand. We rotate between juicy burgers, tender chicken, cedar plank salmon, and the occasional steak. The smokiness from our Big Green Egg adds incredible flavor to everything we grill.

While we love our red meat, we also enjoy lean ground turkey and our Green Chile Turkey Burgers too.

Interested in a low-carb version? Try our Deconstructed Burgers next!

Why This Recipe Works:

SIMPLE – We love easy dinners and burgers are a go-to on weekends when we’re ready to indulge a bit.
GREAT FLAVOR – A tender burger filled with goat cheese and topped with as much as we can pile on top.
PARTY FOOD – Burgers make the best party food for friend and family gatherings. There is nothing better!

Ingredients needed to make Goat Cheese Burgers:

The ingredient list is basic, but the process is key.

Beef – Use any variety of ground beef you prefer. My preference is to use between 80-85% lean. For these burgers, I used 85% ground chuck from a local meat market.
Cheese – We are huge goat cheese lovers, so instead of the typical cheddar cheese, we used goat cheese. It was SO delicious! We also topped the burgers with a slice of Monterey Jack.
Seasonings – My son did the grilling, and he prefers a mixture of seasoned salt, garlic powder, and black pepper. You could try other seasonings of your choice as well.
Onions – Topping your burger with caramelized onions is the only way to go!
To Serve – We added some juicy garden tomatoes, some dill pickle ovals, and a dollop of special sauce! We also love Ketchup, mustard, guacamole, or simple garlic aioli.

How to make the best Goat Cheese Burgers:

Step 1
Choose your beef. When shopping for your beef, make sure you buy a cut that’s no greater than 85% lean. We normally go with 80-85%. Buy enough to allocate 1/2 pound for EACH burger. I know, it’s a lot. But necessary!

Step 2
Use a scale to weigh the beef. Weigh sections of beef in four-ounce equal portions. Use a heavy object (like a small cast iron pan) to smash each round into flat patties. You will use two of these flattened patties to make each burger.

Step 3
Form patties. After each four-ounce patty has been flattened, add a mound of tangy goat cheese to half of them. Press the other patties on top, and pinch the sides together so that the cheese is fully surrounded by beef. These will be thick patties.

Step 4
Light your grill. Light an outdoor grill to medium-high heat (or approximately 400 degrees). Let it get hot before adding the patties. I also recommend adding some wood chips for additional flavor.

Step 5
Add seasonings. Add seasonings (seasoned salt, garlic powder, and black pepper) to both sides of the patties.

Step 6
Grill goat cheese burgers. Place patties on the grill and close the lid. Try not to mess with the burgers until ready to flip and cook the second side. Grill to your desired doneness. We like ours fairly pink. You can add an additional slice of cheese to the top of the burgers if desired.

Step 7
Grill burger buns. Add a thin layer of butter to the buns and place on the grill until toasty.

Step 8
Prep toppings. Use whatever toppings you prefer on your burgers. We added the following:

Monterey Jack Cheese
Carmelized Onions
Tomato Slices
Smashed Avocado
Dill Pickle stackers
Special Sauce – We used a combo of mayonnaise, ketchup, a splash of pickle juice, and a pinch of garlic powder.

Step 9
Serve. Serve goat cheese burgers with slices of tomato, pickles, grilled onions, avocado, and a dollop of special sauce. Other topping ideas include mustard, lettuce, and garlic aioli.

What to serve with Goat Cheese Burgers:

There are lots of side dish choices on the blog. Here are a few of our favorites!

Choices for ground beef for burgers:

Ground Beef – {70% lean/30% fat} – Cut from the trimmings of inexpensive cuts like brisket and shank, this usually contains the highest fat content. It has a lot of flavor but will shrink the most when cooked.
Ground Chuck – {80% lean/20% fat} – Comes from the front area of the cow around the shoulder. A great all-purpose beef with less fat but good flavor. Also labeled as lean ground beef.
Ground Round – {85% lean/15% fat} – Ground from the lower end of the cow near the tail. This beef should be combined with sauce and/or veggies for the best flavor, as it is pretty lean.
Ground Sirloin – {90% lean/10% fat} – Comes from the midsection of the cow, and is the leanest ground beef. This is the healthiest choice and most expensive but will be a drier cut when cooked.

Tips for making the perfect burger:

Use a higher fat ground beef. I recommend no leaner than 85%.
Don’t overwork the meat. This will ensure the meat isn’t tough.
If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
Don’t overcook. My family prefers a bit of pink but proceed at your own risk.

Burger Doneness Temps:

Rare: 120 – 125 F
Medium Rare: 130 – 135 F
Medium: 140 – 145 F
Medium Well: 150 – 155 F
Well Done: 160 – 165 F

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Goat Cheese Burgers

Goat Cheese Burgers consist of half-pound patties that are grilled to perfection. Stuffed with goat cheese and topped with Monterey Jack, these will surely knock your socks off. Burger Night done right!

Course Main Dish, Sandwich

Cuisine American

Keyword juicey lucy grilled burgers

Prep Time 25

Cook Time 20

Total Time 45

Servings burgers

Calories 864kcal

Author Sue Ringsdorf

Ingredients

2 pounds ground chuck – 80-85% lean
6 oz. goat cheese
seasoned salt, garlic powder, black pepper – to taste
4 slices Monterey jack cheese
4 hamburger buns
caramelized onions, tomatoes, pickles, mayo, guacamole, etc. – to serve

Instructions

Choose beef. Choose ground beef that's at least 15% fat (or 85% lean). You'll need 1/2 pound of meat for each patty.
Use a digital scale to separate beef into four-ounce equal portions. Use a heavy object (like a small cast iron pan) to smash each round into flat patties. You will use two of these flattened patties to make each burger.
2 pounds ground chuck
Form patties. Add a mound of tangy goat cheese to half of the four-ounce patties. Press the other patties on top, and pinch the sides together so that the cheese is fully surrounded by beef. These will be thick patties.
6 oz. goat cheese
Light an outdoor grill to medium-high heat (or approximately 400 degrees). Let it get hot before adding the patties. I also recommend adding some wood chips for additional flavor.
Add seasonings (seasoned salt, garlic powder, and black pepper) to both sides of the patties.
seasoned salt, garlic powder, black pepper
Grill patties. Place patties on the grill and close the lid. Try not to mess with the burgers until ready to flip and cook the second side. Grill to your desired doneness.
Grill burger buns. Add a thin layer of butter to both sides of the bun and place on the grill until toasty.
4 hamburger buns
Prep toppings. Use whatever toppings you prefer on your burgers. We added the following: Monterey jack cheese, caramelized onions, tomato slices, smashed avocado, dill pickle stackers, and special sauce.
4 slices Monterey jack cheese, caramelized onions, tomatoes, pickles, mayo, guacamole, etc.
Serve burgers on grilled buns with toppings of your choice.

Notes

TIPS:

Use a higher fat ground beef. I recommend no leaner than 85%.
Don’t overwork the meat. This will ensure the meat isn’t tough.
If making regular patties (not Juicy Lucys), press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
Use high heat. Grill the burgers at 400 degrees or higher.
Try to avoid flipping the patties too often. Let it cook on one side for several minutes before flipping it to the other side.

Nutrition

Pressed Cuban Sandwiches

Sue Ringsdorf — Mon, 08 May 2023 11:00:00 +0000

My Pressed Cuban Sandwiches combine pulled pork roast, deli ham, Swiss cheese, dill pickles, and a zesty mustard aioli – all piled high on crusty bread of your choice. A great sandwich for hungry peeps!

Best Cuban Sandwich

While the original Cuban sandwich obviously originated in Cuba, the sandwich began to become popular in Florida, specifically in Tampa and Miami, among Cubans living there. These two cities even started a rivalry over credentials, and the main difference in the sammie was that Tampa used salami in theirs.

Regardless, this tasty sandwich is very popular in the states and in our home too. We’ve adapted it to suit our taste buds. This is NOT what I’d call an authentic Cuban but it IS delicious!

Why This Recipe Works:

SIMPLE – While the list of ingredients looks a little long, these sandwiches are very simple to make.
FILLING – This hearty sandwich is full of smoky pulled pork and salty ham that fills you up. A perfect recipe for hungry people!
TASTY – We often order a Cuban Sandwich when we’re out on our bike rides. We have a favorite spot and these go great with a beer (or two).
MAKES GREAT LEFTOVERS – Make plenty of pork and you can enjoy these sammies for days on end.

What You’ll Need:

Pork Shoulder – I bought an 8-pound pork shoulder and smoked it. We used some of the meat for Cuban Sandwiches and will use the remaining pork in tacos and nachos. The pork freezes well too so that is always an option.
Seasoning Mix – A simple mixture of sugar, kosher salt, black pepper, smoked paprika, cayenne pepper, and garlic powder. You can also mix up a large batch of my Dry Rub Seasoning and keep it handy for all of your needs.
Hoagie Rolls – I’ve got my homemade hoagie rolls on the blog, or you can definitely buy your own bread/rolls. However, if you are a bread baker, these are pretty easy and worth the extra step. They freeze well too!
Deli Ham – Use your favorite deli ham. I usually go with Boar’s Head Tavern Ham.
Swiss Cheese – I prefer thinly-sliced baby Swiss cheese.
Dill Pickles – Using the pickle stackers are the easiest to use in these pressed sandwiches. Make sure you pat them dry before adding them to sandwiches.
Butter – You’ll need some butter to get a nice golden crust when pressing the sandwiches in your cast iron skillet.
Mustard Aioli – A combo of mayo, stone ground (or whole grain) mustard, yellow mustard, garlic powder, salt, pepper, and a squeeze of lemon.

How to make Pressed Cuban Sandwiches:

Step 1
Cook the pork. There are several different methods to cook pork for these Cuban sandwiches. I prefer to smoke it but here are three different methods.

Make it in the Instant Pot. Use the method I use for my Crispy Carnitas Recipe – the quickest way to cook pork.
Bake the pork in the oven. Follow my Slow-Baked Pulled Pork recipe for a simple “make it while you sleep” method.
Smoke it. Try our Smoked Pork Butt Recipe for the tastiest pork with a delicious smokey flavor.

Step 2
Make the mustard aioli. Combine all ingredients in a small mixing bowl – mayo, stone ground (or whole grain) mustard, yellow mustard, garlic powder, salt, pepper, and a squeeze of lemon. Stir well to combine.

Step 3
Assemble sandwiches. Split a hoagie roll in half and layer the mustard aioli, deli ham, pulled pork, swiss cheese, dill pickle stackers, and the top half of the hoagie roll. Repeat with remaining sandwiches.

Step 4
Grill Cuban sandwiches. Heat up a cast iron skillet over medium-high heat. Melt some butter in the skillet and place the sandwich in the middle of the skillet. Place a smaller skillet on top, and use your hands to press down. Cook for a few minutes, or until golden brown. Then carefully flip the sandwich and repeat with the remaining Cubans.

Step 5
Serve. Serve the sandwiches with some extra mustard aioli and some crunchy chips.

What to serve with Grilled Cuban Sandwiches:

Recipe FAQs:

Why are Cuban sandwiches pressed?

Cubans are best pressed to get a nice crunchy exterior with melty cheese and warm meats on the insides.

How do you press a Cuban sandwich?

Use either a panini maker or two cast iron skillets (one to grill the sandwich and one to press on top).

What kind of pork is used for a Cuban sandwich?

Any pulled pork will work great for these sandwiches. We like to smoke pork butt and use the meat for a variety of things, including Cuban sandwiches.

Other Hearty Sandwiches:

Beef Au Jus Sandwiches – A hearty sandwich that my mother used to regularly make for our family.
Roasted Vegetable Pesto Panini – This is quick and easy, and you won’t miss the meat!
Open-Faced Tuna Melts – Tuna melts are a thing of my childhood, so I’m always game for this one.
BLT Sandwiches with Pesto Sauce – A simple sandwich taken up a notch with the addition of pesto sauce.
Italian Sliders – We love to serve these at game day gatherings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pressed Cuban Sandwiches

My Pressed Cuban Sandwiches combine pulled pork roast, deli ham, Swiss cheese, dill pickles, and a zesty mustard aioli – all piled high on top of crusty bread of your choice. A great sandwich for hungry peeps!

Course Main Dish

Cuisine American

Keyword classic cuban sandwich, pulled pork

Prep Time 2

Cook Time 15

Total Time 2 15

Servings sandwiches

Calories 743kcal

Author Sue Ringsdorf

Ingredients

For sandwiches:

4 french bread buns – or any crusty bread
1 pound smoked pork butt – see homemade recipe
10 oz deli ham – two slices per sandwich
5 oz swiss cheese – two slices per sandwich
8 large dill pickles – sliced thin
butter – for cooking in skillet
mustard aioli – see below
some barbecue sauce – add some sweet bbq sauce to the finished pork for another flavor punch!

For the Mustard Aioli:

1/2 teaspoon garlic
1/2 cup mayo with olive oil
2 Tablespoons stone ground mustard
2 Tablespoons yellow mustard
kosher salt & freshly ground black pepper – to taste
a squeeze of lemon juice

Instructions

For the pulled pork:

Make the dry rub by combining the sugar, salt, pepper, paprika, cayenne, and garlic powder. Mix ingredients and coat liberally over the pork shoulder chunks.
For instant pot: Sear the pork shoulder in some neutral oil (like avocado oil or canola oil) in the instant pot on "SAUTE" function. Brown it on all sides – you may need to do this in batches. Then pour in the chicken broth and juice from the citrus. Clear instant pot and change setting to "PRESSURE COOK". Set it at 45 minutes. When the 45 minutes are up, let it do a natural release for 15 minutes. Then release the pressure carefully, and remove the pork from the IP. Shred the pork when it's cool enough to handle, and then pour a bit of the cooking liquids over top (for storing purchases).
1 pound smoked pork butt, some barbecue sauce
You can also make the pulled pork in the oven, slow cooker, or on the grill.

For the mustard aioli:

Saute the garlic and let cool slightly. Then mix it with the remaining ingredients – the mayo, stone ground mustard, yellow mustard, salt, pepper, and a squeeze of lemon. Keep refrigerated until ready to use.
1/2 teaspoon garlic, 1/2 cup mayo with olive oil, 2 Tablespoons stone ground mustard, 2 Tablespoons yellow mustard, kosher salt & freshly ground black pepper, a squeeze of lemon juice

For the sandwiches:

You can make your own hoagie rolls for these sandwiches, or use store bought bread. See blog post for the details for how to make the bread!
Make the sandwiches. Take a hoagie roll and slice in half. Add a smear of mustard aioli, followed by a couple of slices of deli ham, pulled pork, some dill pickle slices, swiss cheese, and the top half of the hoagie. Repeat with remaining sandwiches.
mustard aioli, 4 french bread buns, 10 oz deli ham, 8 large dill pickles, 5 oz swiss cheese
Heat up a cast iron skillet over medium-high heat. Melt some butter in the skillet and place the sandwich in the middle of the skillet. Place a smaller skillet on top, and use your hands to press down.
Cook for a few minutes, or until golden brown. Then Flip the sandwich (carefully) and repeat. You may need to add a bit more butter. Repeat.
butter
Serve the sandwiches with some extra mustard aioli and some classic salt and pepper chips!

Notes

If you want to add another flavor punch, add some sweet barbecue sauce to the finished pulled pork!

Nutrition

Italian Grinder Sandwich

Sue Ringsdorf — Tue, 31 Jan 2023 12:00:00 +0000

An Italian Grinder Sandwich combines delicious Italian bread with a variety of meats, provolone cheese, and a zesty Italian dressing. Top this Italian hoagie with some shredded iceberg lettuce, tomato slices, and red onion. Our new favorite sandwich!

Grinder Sandwiches

You don’t have to travel to New York to enjoy the best sub sandwich in the universe! The best part is that you can enjoy this Italian grinder recipe in the comfort of your own home. A hot sandwich that will definitely make you swoon, I promise!

TikTok Viral Grinder Sandwich

No, this is NOT the viral sandwich that happened in 2022. It’s a bit similar but doesn’t include the mayonnaise-based dressing. Instead, the dressing is my classic salad dressing that I use on the Best Italian Chopped Salad and other salads as well. It is EXCELLENT on this sandwich!

If you want to try the TikTok recipe, all you need to do is make a simple salad dressing with mayonnaise, red wine vinegar, and Italian seasonings. It will be creamier than the one I use here.

Try our amazing Grinder Salad next! It combines similar ingredients sans bread and is topped with an amazing creamy grinder salad dressing.

What You’ll Need:

A long roll (about one pound or a little larger) – I made a homemade Italian Herb Bread for this recipe and it is worth the extra work! But if you aren’t a bread baker, use your favorite hoagie roll or French bread. I don’t recommend a crusty bread for this one as I think something softer works better.
Italian meats – I used a combo of salami, capocollo, mortadella, prosciutto, and ham. Use additional cold cuts if desired.
Cheese – Provolone cheese is the preferred cheese for an Italian grinder sandwich recipe. Swiss cheese would also be nice.
Condiments – Any combo of crunchy lettuce, tomatoes, red onion, banana peppers, pepperoncini peppers, and black olives.
Italian Dressing – While store-bought is ok, I love making my own dressings. It’s just a simple mixture of olive oil, red wine vinegar, dijon mustard, sugar, and seasoning (oregano, garlic powder, red pepper flakes, salt, and black pepper).

How to make the best Italian Sub:

Step 1
Make dressing. Combine the salad dressing ingredients in a mason jar and shake well. If you have fresh herbs, you might want to include some in this dressing.

I normally make a double batch of the dressing (pictured below) to add to salads or for an additional sub sandwich.

Our Pesto Mayo would also make a delicious sandwich spread.

Step 2
Prepare bread. Slice the sub roll in half the long way so that it opens up. Place on a baking sheet prepared with parchment paper.

Step 3
Add dressing and cheese. Brush some of the dressing on each side of the bread. Then add the cheese slices on both sides as well.

Step 4
Bake. Place the sheet pan in a preheated 350-degree oven and bake until the cheese is melted, about 12-15 minutes.

Step 5
Add meats. Then add the Italian meats to the bottom half of the bread. You can place the pan back in the oven here to warm meats or not. Either way works well.

Step 6
Add toppings. Sprinkle the condiments on top of the baked deli meats. Add a sprinkle of Italian Seasoning, if desired.

Step 7
Add the top bun to the sandwich. Then combine the halves to form a giant sub sandwich!

P.S. This makes a really nice presentation for any event – game day, happy hour, fun with friends, etc!

Step 8
Slice. Slice the hot submarine sandwich into about six thick slices.

Step 9
Serve. Serve this deli sandwich with potato chips of your choice and some extra creamy Italian dressing for good measure!

Other Delicious Sandwich Recipes:

Recipe FAQs:

Why do they call a sandwich a “grinder”?

It’s been said that the “grinder” name initially came from the tough Italian bread used to make the sandwich, which you would have to “grind” your teeth through.

What are other names for a grinder sandwich?

A grinder is also called a submarine sandwich, a sub, hoagie, hero, Italian, wedge, or a spuckie. It is a type of American cold or hot sandwich.

Is a grinder sandwich served hot?

A classic grinder sandwich can be served either hot or cold, depending on personal preferences.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Italian Grinder Sandwich Recipe

An Italian Grinder Sandwich combines a delicious Italian bread with a variety of meats, provolone cheese, and a zesty Italian dressing. Top this Italian hoagie with some shredded iceberg lettuce, tomato slices, and red onion. Our new favorite sandwich!

Course Sandwich

Cuisine American, Italian

Keyword Italian Grinder Sandwich, Italian Herb Bread

Prep Time 20

Cook Time 14

Total Time 34

Servings servings

Calories 598kcal

Author Sue Ringsdorf

Ingredients

1 pound Italian herb bread (or bread of your choice) – my homemade Italian Herb Bread is great!
2.5 oz. salami – sliced thin
2.5 oz. capocollo – sliced thin
2.5 oz. mortadella – sliced thin
2.5 oz. prosciutto – sliced thin
4 oz. ham
4 oz. provolone cheese – sliced thin
tomatoes, iceberg lettuce, and red onion

Italian Dressing:

I often double this dressing to have for extra sandwiches or salads.

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 teaspoons dijon mustard
1 teaspoon granulated sugar
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. Combine the salad dressing ingredients in a mason jar and shake well.
1/4 cup olive oil, 2 Tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1 teaspoon granulated sugar, 1/4 teaspoon oregano, 1/4 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Prepare bread. Slice the sub roll in half the long way so that it opens up. Place on a baking sheet prepared with parchment paper.
1 pound Italian herb bread (or bread of your choice)
Add dressing and cheese. Brush some of the dressing on each side of the bread. Then add the cheese slices on both sides as well.
4 oz. provolone cheese
Bake. Place the sheet pan in a preheated 350 degree oven and bake until the cheese is melted, about 12-15 minutes.
Add meats. Then add the Italian meats to the bottom half of the bread. You can place the pan back in the oven here to warm meats or not. Either way works well.
2.5 oz. salami, 2.5 oz. capocollo, 2.5 oz. mortadella, 2.5 oz. prosciutto, 4 oz. ham
Add toppings. Sprinkle the condiments on top of the baked deli meats. Add a sprinkle of Italian Seasoning, if desired.
tomatoes, iceberg lettuce, and red onion
Add the top bun to the sandwich. Then combine the halves to form a giant sub sandwich! Slice the hot submarine sandwich in about six thick slices.
Serve. Serve this deli sandwich with potato chips of your choice and some extra creamy Italian dressing for good measure!

Notes

This grinder sandwich can be served hot or cold.
These make a nice WOW presentation for game days or parties!
If you want to try the viral TikTok recipe, all you need to do is make a simple salad dressing with mayonnaise, red wine vinegar, and Italian seasonings. It will be creamier than the one I use here.

Nutrition