Sundried Tomato Goat Cheese Open-Faced Sandwich
Sometimes you just need some quick, easy to make comfort food. This recipe is similar to the pesto pizza recipe we posted a few months ago, but uses goat cheese and sundried tomatoes.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 2 servings
- 4 pitas or naan
- 5.3 oz pesto
- 6.7 oz goat cheese
- 2 oz sundried tomatoes
- Begin by preheating an oven to 450 F, and spreading the pesto over the pita.
- Next, crumble the goat cheese on top.
- Finally top with sundried tomatoes.
- Bake the pizza for about 10 minutes or until the cheese begins to brown, and serve!
Jalapeno Popper Sandwich
Continuing the sandwich theme from yesterday, we are taking the concept of a jalapeno popper and forming it into a sandwich. The familiar cream cheese and jalapeno flavor is there, surrounded by crunch from crushed tortilla chips, followed by chewy ciabatta bread, and finished with a crispy buttery-fried exterior. It’s an interesting concept taking an appetizer and converting it to a more substantive entree. Even more impressive – these are arguably even easier to make than normal jalapeno poppers!
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: 2 servings
- 4 oz cream cheese
- 2 tbsp mayonnaise
- 2 jalapenos
- 3 tbsp butter
- 6 oz tortilla chips
- 1 lb ciabatta bread loaf
- 4 oz shredded colby jack cheese
- Dice the jalapenos and mix with the cream cheese and mayonnaise in a bowl.
- Crush the tortilla chips and then set them aside on a plate.
- Slice the ciabatta loaf into 4 parts, then slice in half to make sandwiches.
- Butter the outsides, top and bottom, of all the bread slices.
- Fill the sandwiches with the jalapeno cream cheese mixture, then top with the tortilla chips, followed by the cheese.
- Close the sandwiches and heat up a pan over medium heat. When the pan is hot, add the sandwiches to the grill.
- After about 2-3 minutes or when the bottom is browned, flip the sandwich and cook another 2-3 minutes until the cheese is melted and both sides are browned.
- Repeat cooking with any remaining sandwiches, and serve!
#Quiche is a great filling food that isn’t too hard to make once you get the basics down. Here is a Nowcado-approved recipe that you can use as a base to make any quiche.
- 9-inch pie crust
- 1-2 c filling (e.g. your favorite meats or veggies can be swapped in here to make most any style of quiche)
- 1-2 c cheese (e.g. Swiss, Gruyere, Cheddar, Fontina, etc.)
- 3 eggs
- 1 c milk
- 1/2 c cream
- 1 tsp salt
- Line a 9-inch cake or pie pan (or even a spring-form pan) with wax or parchment paper, then grease the insides. Roll out the pie crust and fit into the tin, trimming away any overhang. Freeze for 30 minutes. Preheat the oven to 350.
- Line the pie crust with more parchment paper and put weight on top of it so it lies flat against the pan and cook for 20 minutes. Remove the weights and parchment paper and cook another 10-15 minutes until brown, then cool.
- Pan-fry the filling ingredients (possibly with oil, if necessary) until they are dry.
- Sprinkle half the cheese(s) over the pie crust, then the filling, and top with the remaining cheese.
- Whisk together the eggs, milk, cream and salt and pour over top of the pie.
- Bake the now fully assembled quiche for 30-40 minutes so the edges set. Let cool for 20-30 minutes.
We found a great #cheese stuffed French toast recipe at bhg.com to kick off our brunch week! This series will cover several drinks and meals that you can make at home for brunch. Remember to check out nowcado.com to get a great deal on the ingredients.
- 12 slices Texas toast
- 8 oz softened cream cheese
- 4 oz mascarpone
- 1/2 c chopped pecans or macademia nuts
- 11 tbsp packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 6 eggs
- 3 c milk
- 1/2 c whipping cream
- 1/2 c butter
- 2 tbsp plain sugar
- 1.5 tsp water
- 1 tsp vanilla
- 1 banana
- In a medium saucepan stir together whipping cream, butter, 3/4 c (e.g. 9 tbsp) brown sugar, 2 tbsp plain sugar, and water. Bring to a boil over medium-high heat, whisking occasionally, and reduce to medium. Boil for 3 minutes, then remove from heat.
- Stir in vanilla and 1/2 tsp salt. Pour into small bowl, then cool to room temperature.
- Thinly slice banana and stir in to mixture. Put the caramel-banana sauce to the side for now.
- Arrange half of the bread slices in a single layer in a 3-quart baking dish.
- Combine cream cheese, mascarpone cheese, pecans/macademia nuts, 2 tbsp brown sugar, cinnamon, and 1/4 tsp salt in a small bowl.
- Spread cheese mixture over the bread in the baking dish, then top with the remaining bread slices to make six stacks.
- In a medium bowl, whisk eggs, milk, and 1/4 tsp salt. Pour egg mixture over bread stacks, covering all the tops. Cover with plastic wrap and chill between 2-24 hours in refrigerator.
- Preheat oven to 375 F. Line a 15x10x1 baking pan with parchment paper and arrange bread stacks in the pan.
- Bake 1 hour or until golden, turning stacks every 15 minutes. Serve warm with the caramel-banana sauce.
Using yesterday’s pesto recipe, nowcado.com can help you to easily make a very simple pizza.
- 1 tbsp pesto
- 2 oz feta cheese
- Pita or naan
- Preheat an oven to 400 F.
- Top the pita or naan with the pesto, then sprinkle the feta on top.
- Bake for about 10 minutes or until the cheese browns. Remove from oven and serve.