Roasted eggplant focaccia sandwich for a crowd

Roasted eggplant focaccia sandwich for a crowd

Yield: 8 servings

Time: 45 minutes

Ingredients

For the eggplant

• 2 small to medium eggplants (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
• 1/4 cup olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne

For the pesto mayo

• 1/2 cup mayonnaise
• 1/2 cup pesto 

For the sandwich

• 1 (9x13-inch) loaf focaccia
• 8 ounces fresh mozzarella, thinly sliced
• 1 cup bread and butter pickles
• 1/4 red onion, thinly sliced
• 2 cups greens (I like a mix of arugula and spinach)

Directions

For the eggplant

1. Preheat oven to 400 degrees Fahrenheit. 
2. Place eggplant slices on large rimmed baking sheet and brush both sides with oil. Season with paprika, salt, and pepper. 
3. Roast until tender, about 30 minutes. Set aside to cool.

For pesto mayo

1. Mix pesto and mayo together.

For sandwich assembly

1. Place focaccia flat on cutting board, turn serrated knife sideways, and slice horizontally through center. Set top piece aside.
2. Spread half the pesto mayo on bottom half of loaf. 
3. Layer with mozzarella, eggplant, pickles, red onion, and greens.
4. Spread remaining pesto mayo on top half of loaf and gently press on top of sandwich.
5. Cut sandwich into 8 servings.

Pack the perfect picnic with sandwiches that don’t get soggy and “jarcuterie"

Dining al fresco is one of my favorite things about warm weather. Food tastes so much better outdoors. I love relaxing on a big blanket with a tasty sandwich as the sun warms my skin.

Packing the perfect picnic involves some strategy and planning, but I promise it’s worth it in the long run.

One of the greatest picnic problems is soggy sandwich syndrome, so I’m sharing several tips to prevent this.

Tip 1: Use dense, crusty bread.

Regular store-bought white sandwich bread won’t hold up over long periods of time. Breads like sourdough, rye, ciabatta, and baguettes will actually soak up all the flavors of your sandwich fillings without turning into a mushy mess.

Tip 2: Slather on a fat-based spread.

Fat-based spreads like mayonnaise, pesto, olive tapenade, cheese spread, butter, and olive oil create a moisture barrier and actually repel liquids from soaking into the bread. Mustard is not a good condiment to use because its main ingredients are vinegar and water.

Tip 3: Avoid juicy ingredients.

It’s best to avoid tomatoes and wet fillings like chicken salad and egg salad, and make sure you pat dry any of your other ingredients.

Now that you know how to avoid a soggy sandwich, you can use that knowledge when preparing my favorite packable sandwich recipe, a Grilled Vegetable Picnic Loaf.

A picnic loaf is a partially hollowed out loaf of bread, stuffed with your favorite fillings, and then chilled and pressed. Transport the entire loaf with you to your destination, and slice it when you’re ready to eat. Also, you can make the sandwich ahead of time. I actually like it better when I make it the night before because the flavors have time to mingle together.

Also, if you don’t want to grill your own vegetables for this recipe, Trader Joe’s sells Misto alla Griglia in the frozen department, and it works really well. Just make sure to pat the ingredients dry!

Grilled Vegetable Picnic Loaf 

Ingredients

• 1 loaf of crusty bread, round or oval
• 1/2 cup olive tapenade
• 1/2 cup pesto
• 1/2 cup arugula
• 1 large eggplant, sliced lengthwise 1/4” thick, grilled or roasted
• 1 zucchini, sliced lengthwise 1/4” thick, grilled or roasted
• 1 red bell pepper, cut into strips, grilled or roasted
• 1/2 red onion, julienned
• 1/4 cup sun-dried tomatoes
• 1/2 pound fresh mozzarella cheese, cut into slices
• Other options: Italian meats, artichokes, grilled portobello mushrooms, goat cheese

Directions

1. Cut off top of loaf of bread (about 2 inches down) and set aside. Scoop out most of the inside. You can save breadcrumbs to use for cooking later, if desired.
2. Spread inside of bread shell and underneath lid with layer of olive tapenade and layer of pesto.
3. Place layer of arugula in bottom of bread shell. Then layer eggplant, zucchini, red bell pepper, red onion, sun-dried tomatoes, mozzarella cheese, and top with more arugula.
4. Place top layer of bread on top.
5. Wrap the entire loaf in plastic wrap, move to refrigerator, and place something heavy on top for at least 2 hours or overnight.
6. Transport whole loaf to picnic and slice when ready to serve.

Many people prefer to graze on snacks than have a sandwich, but elaborate picnic charcuterie spreads look like a pain to transport, lay out, and clean up. “Jarcuterie” is a much better option. Jarcuterie is just charcuterie in a jar. To assemble, I recommend sticking several tall crackers in first (crispy breadsticks and cheese sticks work best). Then fill in the bottom with dense ingredients like nuts and dried fruit. Then use skewers to layer meats, cheese, and olives, and fill any gaps in the center with berries and grapes.

Jarcuterie

Ingredients

• Nuts
• Dried fruit
• Cured meats
• Cheese
• Olives
• Crackers
• Grapes or berries

Directions

1. Layer durable ingredients like nuts and dried fruit in bottom of mason jar
2. Layer meats, cheese, and olives on 2 skewers and stick in jar
3. Fill in space on outside edge with crackers
4. Use grapes and berries to fill in gaps in center

 

Grilled cheese and wine

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

A happy hour cheese plate with a glass of wine is the inspiration for this grilled cheese sandwich.

Experimenting with new food combinations is fun, but it's also important to think about which flavor combinations work well together. It's all about balance. 

There's a reason wine and cheese is a winning combination. The acidity in the wine helps to balance the fat in the cheese. I incorporated wine in this sandwich by cooking caramelized onions with red wine. The onions become sweet after they're caramelized, and that sweet flavor balances the saltiness of the butter and cheese.

It's important to use the best combination of cheeses for your grilled cheese sandwich. I like to use a creamy cheese, a stretchy cheese, and a sharp cheese. I chose Challenge cream cheese, gouda cheese, and white cheddar cheese. Cream cheese is smooth and rich; gouda cheese has a pH level of 5.4 which is the optimal acidity level for melty, gooey, stretchy cheese—gruyere also works really well; and white cheddar cheese is sharp and packs a punch. I used Challenge cream cheese for this recipe because I know they use hormone-free milk from local dairies, resulting in all-natural and high-quality products. 

Another important factor in building the perfect grilled cheese sandwich is the bread. Choose bread that doesn't have large holes and isn't fragile. It needs to support the filling.

When it comes to cooking the grilled cheese, I'm a big proponent of cooking it low and slow. The cheese takes time to melt, and you don't want your bread to burn while waiting for the cheese to melt. Also, press down on your grilled cheese with a spatula while it's cooking for the best results. This creates more surface area for the bread to brown, which means more flavor and better texture. It also helps to melt the cheese.

Grilled cheese and wine

Ingredients

For the red wine onions

• 1 Tablespoon Challenge butter
• 1 pound sweet onions, julienned
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 cup dry red wine
• 1 Tablespoon granulated sugar
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

For the sandwich

• 2 slices thick, good quality bread
• 2 Tablespoons butter, softened to spreadable consistency
• 2 ounces Challenge cream cheese, softened to spreadable consistency
• White cheddar cheese, sliced to fit size of bread, around 4 slices
• Gouda or gruyere cheese, sliced to fit size of bread, around 4 slices
• 2 teaspoons olive oil

Directions

For the red wine onions

1. Heat butter in large saucepan over medium low heat until melted.
2. Add onions to pan, season with salt, and cook, stirring every few minutes, until onions are translucent and starting to caramelize, about 15 minutes.
3. Add red wine, sugar, and thyme to pan. Bring to a boil and then reduce to slow simmer.
4. Continue cooking, stirring occasionally, until most of the liquid evaporates, around 15 to 20 minutes.
5. Taste and adjust seasonings if needed.

For the sandwich

1. Butter one side of each slice of bread
2. Flip bread over and spread cream cheese on both slices
3. Add half of the white cheddar and half of the gouda to one slice of bread and then add the other half of the cheeses to the other slice.
4. Add a layer of red wine onions to one slice before topping with the other slice
5. Heat skillet to medium-low heat. Add olive oil to skillet, and swirl to coat.
6. Add sandwich to skillet. After about 30 seconds, push down on sandwich for even browning and to help melt cheese. Flip sandwich after about 2 minutes, or when bread starts to turn golden brown.
7. Continue cooking until cheese is melted. Serve immediately.
8. Store leftover red wine onions in refrigerator for up to 1 week.

Peanut butter and jelly grilled cheese with bacon

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I wanted to create a few state fair-themed recipes in honor of the Indiana State Fair that was supposed to start on Friday but unfortunately isn’t happening this year.

One of my favorite things to do at the state fair is visit the Indiana Dairy Association’s Dairy Bar. They serve a variety of grilled cheeses, milkshakes, and ice cream. It’s always delicious!

Each year the Dairy Bar features a unique specialty grilled cheese. So in honor of the Dairy Bar, I created my own unique grilled cheese sandwich: Peanut Butter and Jelly Grilled Cheese with Bacon!

Before I explain my grilled cheese creation, I want to preface it by saying I don’t add ingredients to a recipe without first having a clear vision for their purpose in the dish.

That being said, I’m going to tell you why this sandwich works so well and what role each of the key ingredients plays.

Here is the list of key ingredients: peanut butter, raspberry jelly, cream cheese, white cheddar cheese, and bacon.

I’m going to start by explaining the role peanut butter plays because its role in the grilled cheese sandwich probably raises the most eyebrows. First, let me bring up the fact that nuts are commonly found on cheese plates. That being said, pairing a nut spread with cheese isn’t that much different. Peanut butter adds a level of decadence and savory sweetness that is nonexistent on grilled cheese sandwiches without it. I recommend using a “natural” or no-sugar added peanut butter. My favorite peanut butter is the peanut butter from Trader Joe’s that is made with just peanuts.

Raspberry jelly also plays into the sweet and savory flavor combination. Really, you could use any flavor of jelly, but I like raspberry because it has a strong flavor that doesn’t get dominated by the other ingredients.

Now I want to talk about the cheese combination: cream cheese and white cheddar cheese. There are two types of cheese you want when making grilled cheese: creamy and stringy. Cream cheese is smooth and rich; white cheddar cheese has really good “cheese pull,” it’s sharp, and it packs a punch. Also, the sharpness of the cheddar complements the sweet raspberry jelly. I used Challenge cream cheese for this recipe because I know they use hormone-free milk from local dairies, resulting in all-natural and high-quality products. 

And last but not least—bacon! It adds a salty crunch and plays into the combination of textures and flavors.

Peanut butter and jelly grilled cheese with bacon

Ingredients

• 2 Tablespoons Challenge butter, softened to room temperature
• 2 slices sourdough bread
• 2 Tablespoons natural, creamy peanut butter
• 2 Tablespoons seedless raspberry jelly
• 2 slices bacon, cooked
• 2 slices white cheddar cheese
• 2 ounces Challenge cream cheese, softened to room temperature

Directions

1. Preheat skillet over medium heat. 
2. Butter one side of one slice of bread with 1 Tablespoon butter. Place bread butter side down in skillet.
3. Spread peanut butter on bread while it’s in skillet. 
4. Spread jelly on top of peanut butter.
5. Top with bacon and cheese slice.
6. Take second piece of bread and spread cream cheese on it. Place bread on top of cheese with cream cheese side down to close up sandwich.
7. Spread the other 1 Tablespoon butter on top of the bread.
8. Cook until the bread on the bottom is golden brown, or about 3 minutes, and then flip over.
9. Continue cooking until cheese is melted. 
10. Serve immediately.

Deluxe Grilled Cheese Sandwich

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I’m a sucker for a good sandwich. In my opinion, texture, flavor and color are key. And even though grilled cheese sandwiches can be as basic as you want them to be (think Kraft Singles and Wonder Bread), I think they deserve the same love that every other sandwich receives.

Bread

So let’s first discuss the bread. It should be thick enough to securely hold all of your toppings, but it shouldn’t taste like you’re just eating a mouthful of bread.

My favorite bread to use for grilled cheese is sourdough. It’s just the right thickness and it doesn’t have a very strong taste, which is great because we want the flavor of the cheese to stand out.

Butter or Mayonnaise?

In the past week I’ve learned that some people prefer to spread mayonnaise instead of butter on the outside of the bread before cooking it in the pan. Apparently, it’s supposed to make the outside of the bread crispier.

I tried it, and I don’t like it. I say butter all the way! I always use Challenge butter in the pan beforehand in addition to spreading it on the bread. Challenge butter is 100% real cream butter without any hormones, additives, or fillers, and I think it makes a big difference in the taste.

Cheese

Cheese is obviously the most important part of the grilled cheese sandwich. I don’t recommend using more than two types of cheese at once because you don’t want the flavors to overpower one another. If you do use more than one type of cheese, make sure they complement each other and pair well before you stick them on a sandwich.

If you’re stuck in a rut and you’re looking to try something new, Kareen Stephens, Brand Manager at Schuman Cheese, shared some advice on her favorite cheeses for grilled cheese sandwiches.

She says soft cheeses work really well and offer a fabulous melt.

“Our Cello Fontal has a smooth, creamy texture with a mild flavor that offers an amazingly gooey melt. Asiago is also great for melting and has a nice sweet and balanced flavor. One cheese that is sure to upgrade any grilled cheese recipe is Tallegio, which has a strong pungent exterior that reveals a delicious buttery soft cheese inside,” Stephens said.

Since a lot of the soft cheeses have a mild flavor, she recommends pairing them with cheese that has a sharper flavor like Copper Kettle Parmesan and Parmigiano-Reggiano.

Toppings

I don’t think you should go “over-the-top” with toppings because like I said earlier, you want the cheese to be the main focus.

Bacon and prosciutto are always good choices. I also love adding fried egg with a nice runny yolk to dip it in. And I love the texture of avocado on a sandwich.

Deluxe Grilled Cheese Sandwich

Yield: 1 sandwich

Ingredients

• 4 Tablespoons Challenge butter, divided
• 1 egg
• 2 slices sourdough bread
• 2 slices sharp cheddar cheese
• 3 slices bacon
• 1/2 avocado, sliced
• 2 slices gouda cheese

Directions

1. Add 1 Tablespoon butter to a skillet on medium heat. Once melted, add an egg and cook for two minutes on one side before flipping it to cook on the other side. Cook one minute longer, and remove from pan and set aside.
2. Add another Tablespoon of butter to skillet and let melt. Use 1 Tablespoon to butter one side of a single slice of bread and stick butter side down in skillet.
3. Add 2 slices of cheddar cheese, bacon, avocado, fried egg, and 2 slices of gouda cheese.
4. Spread 1 Tablespoon of butter on second slice of bread and add it to top of sandwich, butter side up.
5. Cook sandwich for about 4 minutes on medium heat and then use a spatula to flip it to the other side. Cook an additional 3 minutes on the other side and serve immediately. 

CROCK POT BARBECUE PULLED CHICKEN

I’ve always been a fan of big, messy barbecue sandwiches. They’re so tender and sweet. Generally, when you order a barbecue sandwich at a restaurant, they (1) use pork and (2) brag about how it’s been slow cooked for like 9 days (slight exaggeration). However, when it comes to this recipe I’m actually going to brag about the opposite.

This is pulled chicken barbecue -- that’s right, chicken! I’m sure some people are thinking “well that’s just not right.” But by using chicken, you cut the calories almost in half, making it more practical for the average person to eat on a regular basis. Also, this barbecue chicken takes four hours in the crock pot. Not twelve -- four! So if you don’t plan dinner ahead of time, you can still get home from work, start the dish and have it ready by 9.

Additionally, this recipe only has four ingredients. I know a lot of food bloggers like to come up with their special blend of spices to put on the meat, but in all reality most people don’t have 20 different varieties of spices just sitting in their cabinet. I understand that, and trust me, you’re not missing out on any flavor by only using these four ingredients.

CROCK POT BARBECUE PULLED CHICKEN

Yield: Makes enough meat for about 8 sandwiches

Calories: 160 calories per serving

Printable Recipe

INGREDIENTS

• 1 and 1/2 cup barbecue sauce (I used Sweet Baby Ray's)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 pounds boneless, skinless chicken breasts

DIRECTIONS

1. Pour barbecue sauce, Italian dressing, and brown sugar in crock pot and stir.
2. Place chicken into crock pot and stir again
3. Turn the crock pot on low and cook meat for four hours
4. Once chicken is cooked through, remove chicken from crock pot and place on plate
5. Shred chicken into small pieces using two forks. It shouldn't take much effort.
6. Once chicken is shredded, put shredded chicken back into crock pot and stir to combine the sauce with the chicken.
7. Chicken is now ready to serve! Use sandwich buns, lettuce wraps, or eat it plain.

Chicken and sauce mixture in the crock pot.

Remove chicken from crock pot and use two forks to shred chicken.

This is what the end product of the shredded chicken will look like.

Dump the shredded chicken back into the crock pot and 

stir so it can combine with the barbecue sauce.

Scoop the shredded barbecue chicken onto sandwich buns

Pile it on so it's extra messy!