Swiss Patty Melt

Six onions make a LOT of caramelized onions. So when the recipe for Caramelized Onion and White Bean Dip called for just one cup of cooked onions, I wondered why in the world the recipe instructed you to caramelize six onions. But thank god it did!  They are SO good. And, if you're taking the hour and a half to let them get the perfect color and sweetness, why not make extra?

A Swiss patty melt is one of Brian's favorite sandwiches to get out. They are like a burger and a grilled cheese all in one - what's not to love?! I never thought of making them at home until I saw an episode of The Pioneer Woman. It doesn't take much more effort than regular grilled burgers and doesn't require any fancy ingredients or tools. And it's a great way to use up some of those leftover onions.

In the time it took Brian to grill the burgers, I had put the melt part of the sandwiches together. The official recipe has more detailed instructions, but I think you'll get the picture.

 

 

 

Ingredients:

• 2 grilled burgers - whatever size and doneness you like (they aren't on the griddle long enough to cook any more than they did on the grill, so pull them off when they are perfect)
• 4 slices good rye bread
• 1 Tbsp. softened butter
• 4 slices Swiss cheese
• 1/2 C caramelized onions

Method:

1. While burgers are grilling, heat a skillet or griddle over medium heat.
2. Start like you would any grilled cheese: Butter two slices of rye and place butter side down in the pan. Top each with a slice of cheese and top each with half the onions.
3. Top each with a cooked burger, then another slice of cheese. Finally, top that with another piece of buttered bread, butter side up.
4. When the bottom bread is nicely grilled, flip and grill until done.
5. Serve immediately.

(Honestly, this is the first Pioneer Woman recipe that I've wanted to make. But I follow her blog religiously. She has a great way with words and takes incredibly beautiful photos of her family, pets, and ranch. I think I secretly wish I lived on an enormous cattle ranch in the mid-West, too.)


Source: Food Network

White Chicken Enchiladas - Day Two Recipe

I'm way behind on posting some really great recipes, and what better day to get caught up but on a windy, rainy Sunday.  And wait until you see what we have planned for our Sunday Funday meal this afternoon....!

I told you last month about these delicious White Chicken Enchiladas with Sour Cream Sauce. They were super easy and so tasty that I was determined not to let the extra chicken filling go to waste.

So, the next night, I made these Chicken Enchilada Panini for dinner. Using those 100 calorie sandwich thins and my woefully under appreciated George Foreman Grill, a half a cup of the filling and a little extra shredded cheese as the "glue,"  I had a quick, satisfying dinner. I might even make extra filling next time so I can make these panini again!

Lunch for Two for $10.25?!

I first learned about Ba'nh Mi', Vietnamese "street food" sandwiches, on the Food Network show "The Great Food Truck Race" last year. They're a delicious blend of super fresh vegetables, hot peppers, meat, and cilantro with a little bit of mayo to hold it all together.

I've investigated how to make the sandwiches at home, but for something so seemingly simple, the recipes are pretty complicated - time consuming at least. You have to finely julienne the veggies, marinate them (in a marinade you make), create the sauce, marinate and grill the meat, and - perhaps most difficult - find the perfect Vietnamese baguette to put it all on.

The good thing about being "foodies," though, is that many of our friends and family share our same passion for interesting, new food. Enter Brian's cousin, Pete. He told B about Can Tho' Fast Foods, at the corner of Dickinson and Wilmont Streets in Springfield.

Although the woman working didn't speak English very fluently, she seemed happy to see us and worked hard to answer all of our questions. The menu was handwritten on a white board and was entirely in Vietnamese, but there was Ba'nh Mi', taking up half the menu! Apparently they are as popular as we were led to believe. We couldn't tell what each variety was, but learned the sandwiches are made with either ham, meatball, barbecue pork, and a combination.

We each started with a barbecue pork sandwich and we split a baked dumpling. It was one of the best sandwiches ever!  The bread was amazing and fresh cilantro is one of my favorite flavors.  Bri then went for ham - I didn't love the meat, but the veggies and bread were equally delish. We also tried a spring roll-like concoction, although that's not what she called it. Throw in a bottle of water and we spent a whopping $10.25 for lunch. For both of us. Three good-size sandwiches, two "sides," and a bottle of water. $10.25.

When was the last time you spent $10.25 on lunch?

If only food trucks serving fresh, ethnic "street food" at low prices were popular in New England... Until then, at least we have Can Tho'!