2 Tbsp. confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 Tbsp. jam (any flavor) (we used strawberry flavored jam) (we used 2 Tbsp. per waffle sandwich to create the ooze effect and to fill the pockets)
1 Tbsp. unsalted butter, plus more if needed
Ground cinnamon, for topping
Take a medium-sized mixing bowl out and add the cream cheese, cottage cheese and confectioners’ sugar to it, stirring to combine. Take half the waffles and spread your desired amount of jam over them. Now take the mixture from the bowl and spread that over the jam and top with the other two waffles left.
Take a large skillet and add the butter to it. Turn the heat up to medium-high* and let the butter melt in the skillet. Once the butter’s fully melted, place the sandwiches in the skillet and let them cook until they look nice and golden and have a nice crispiness to them, cooking the sandwiches for roughly 3 minutes* per side, adding additional butter to the skillet if necessary. (Don’t be afraid to turn down the heat if the sandwiches are cooking too quickly.)
Once the sandwiches are done cooking, take them out of the skillet and let them sit for one minute. Sprinkle confectioners’ sugar and cinnamon over the sandwich if you want.
*We cooked ours on medium-low heat for 2 minutes per side.
We really loved this dish. It felt like a “funday” breakfast to us. We found that the cinnamon added more flavor but we still enjoyed the dish without the cinnamon or extra confectioners’ sugar. The filling was sweet and a little tangy, we enjoyed the creaminess of it against the crunch of the waffles. In order to enjoy that contrast though, you need to eat it right after it’s done cooking. Unfortunately the sandwich will get soft as it sits.
We got this recipe from Food Network Magazine.
We weren’t paid in any form to promote Food Network Magazine.
We were thinking about the b.l.t. sandwich and decided to do our own initial-based sandwich !
Habanero cheese (we used 3 slices per sandwich, divided)
Avocado, sliced (½ of an avocado per sandwich)
1 pound of Oscar Mayer Naturally Smoked Bacon, cooked (you’ll need 4 slices per sandwich and any bacon leftover is great for munching on)
1 pound of tomatillos, husks removed and afterwards cored and quartered (halve the quarters if the tomatillo is big)
¼ cup water
½ tsp. kosher salt
First start off by making the tomatillo spread: Add the tomatillos and water to a blender. Puree until smooth. Take a large skillet out and add the pureed tomatillo mixture into the skillet. Set the heat to medium-high and add the salt in, stirring to combine. Stirring frequently, reduce the mixture until it has a spread-like consistency. Let it cool down to room temperature.
Now you can start making this sandwich. Spread mayonnaise on one side each of two slices of sourdough bread.
Get a large skillet out and set the heat to low. Once the skillet’s hot, place one slice of the bread in the skillet, mayonnaise side down. Use enough of the tomatillo spread to cover the non-mayo side of the bread followed by: 1 ½ slices of the cheese, bacon, avocado, the other 1 ½ slices of cheese and finally the other slice of bread, mayonnaise side facing outward.
We don’t remember how long it took to cook the first side but it couldn’t have been more than a minute or so ! At this point you flip the sandwich over and cook until it has a nice golden brown crust to it. Eat right away !
This turned out really good ! The avocado adds a nice creaminess, the tomatillo spread has a great tanginess to it, the habanero cheese provides a little heat and the bacon provides a nice contrast in texture as well as a nice level of saltiness.
We weren’t paid in any form to promote Oscar Mayer.
3/4 cup strawberry or raspberry preserves (we used strawberry)
Pre-heat the oven to 375 degrees F. Cut out a 30 x 18-inch sheet of heavy-duty foil. Take the French bread and slice it in half horizontally. Take the honey mustard and spread it equally over the two cut sides of the bread halves. Take the bottom half and lay it down on the foil.
Take the two cheeses as well as the ham and layer them evenly on the bottom half of the bread. Place the top half of the bread over the meat and cheese and wrap the whole loaf up tightly using the double-fold seals method*.
Place the wrapped loaf in the oven for somewhere between 30 to 35 minutes or however long it takes for the cheese to melt and the loaf sandwich to get heated throughout.
Pull the loaf out of the oven and carefully unwrap the foil so steam can escape before cutting the loaf up into 6 pieces. Serve the sandwich with the preserves acting as a dip for it.
*We don’t know what they might have meant by “double-fold seals” but this is how we did a double-fold seals:
This is a tasty sandwich ! You’ll need to eat it right away to fully enjoy the ooey gooey cheese and the crispiness of the bread but the flavors all together are tasty. The sweetness of the honey mustard is a nice contrast against the salty, savory flavor of the ham and cheese. It can be a messy sandwich to enjoy though so we’d recommend having some napkins or paper towels with you while eating this. We tried using the preserves but the flavor overpowered any honey mustard you could taste. For us, the idea of maybe something tangy would be more appealing of a dip to use.
¼ tsp. pepper (we used freshly ground black pepper)
1 lb. ground pork
¼ cup plus 2 Tbsp. barbecue sauce (we used Jack Daniel’s Honey Smokehouse)
4 hoagie rolls, split and toasted* (we used Cobblestone Bread Co. Philly Steak bread) (We spread Hellmann’s Real mayonnaise over the inside of the roll before toasting them and we loved the effect it had.)
¼ cup mayonnaise (we didn’t measure how much mayonnaise we used) (we used Hellmann’s Real Mayonnaise)
1 cup loosely packed cilantro leaves (we used one bunch of cilantro)
1 jalapeño chile, thinly sliced (we used 2)
Position a rack in the upper third of the oven (we put our rack up in the top slot) and preheat the oven to 425 degrees. In a small bowl (a bowl with a 2-cup capacity will be big enough) add the radishes in, along with the vinegar, sugar and ¼ tsp. of salt, stirring to toss the radishes in the pickling mixture. Let the radishes marinate, tossing them around periodically so the slices get evenly pickled (the radishes turn this beautiful shade of pink when they get pickled, it really pops when it’s in the sandwich).
Take a baking sheet out and line it with aluminum foil** and place a rack on top of the lined baking sheet, spraying the rack with nonstick cooking spray*** afterwards. In a medium-sized mixing bowl, mix the pork together with the two tablespoons of barbecue sauce along with the pepper and remaining salt. Form 16 balls from the ground pork mixture, placing them on the rack-lined baking sheet afterwards. Brush some of the remaining barbecue sauce over the top of the meatballs, sticking the meatballs in the oven for 10 minutes afterwards. Pull the meatballs out long enough to flip them over, brushing them with more barbecue sauce and sticking them back in the oven for an additional 10 to 12 minutes or until the meatballs are cooked through (it took us longer than 12 minutes to reach 160 degrees).
Spread mayonnaise over the cut sides of the toasted bread before adding the following ingredients in layers: pickled radish slices, meatballs (4 per sandwich), cilantro leaves, jalapeño slices, and roll tops. (We’d suggest adding cilantro on first so it gets stuck to the mayonnaise and doesn’t fall off the sandwich as easily, but it’s up to you to you really on how you choose to add the components to the sandwich.)
*We suggest toasting right near the end of the cooking time so there’ll still be some crispiness or crunch to your toasted bread. Do it too early and the bread may get soft on you all over again before you even have a chance to enjoy the sandwich.
**The original recipe never mentions lining the baking sheet with aluminum foil but doing so will save you a ton of clean up since the sauce will drip some during the process of applying it and during the cooking of the meatballs.
***The original recipe also never mentions spraying the rack with nonstick cooking spray but we REALLY recommend doing it. The first time we cooked these and didn’t apply the nonstick spray, the meat really stuck to the rack when we went to flip the meatballs and it was a pain getting the rack cleaned afterwards. Applied the spray and the meatballs flipped so much easier, had barely any meat stick to the rack and cleaning was a lot easier.
These sandwiches are so freaking scrumptious ! The meatballs are tender, the barbecue adds a little bit of smoky sweetness, the jalapeño slices bring heat, pickled radishes bring a little bit of tang, and the cilantro brings its own signature taste that works perfectly with the other components. The bread, jalapeño slices and pickled radish slices bring some crunch and texture that contrasts against the tender meatballs, creamy mayonnaise, and cilantro leaves. It’s a sandwich we would love eating while watching the Super Bowl or as an everyday dish. You could also slice up the sandwich and serve it as a snack !
Recipe source unknown.
We weren’t paid in any way to mention Jack Daniel’s, Cobblestone Bread Co., or Hellmann’s.
We fixed enough dishes yesterday that we’re having leftovers tonight. My father is so excited to fix himself a cold turkey sandwich, I’m surprised he didn’t start drooling when he was talking about the sandwich this morning !
¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .
Hope you enjoy life !
*edit* When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.