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Pulled Pork Sandwiches in the Slow Cooker

This easy recipe comes from my cousin Barb Keller, who’s a fabulous cook – I always leave her house with a new favorite! Like so many of her recipes, this pulled pork is super easy, using just a few ingredients, yet it delivers big flavor. Just set it and forget it, then return to a kitchen filled with mouthwatering aromas and pork so tender it pulls apart with a fork. After shredding, the pork is stirred back into the slow cooker with a generous amount of BBQ sauce for a second round of slow cooking, so every bite is infused with smoky, tangy, saucy goodness.

What Makes This Recipe Great

• Low and slow magic. Cooking the pork on low heat in the slow cooker for several hours gently breaks down the connective tissues, resulting in juicy, fall-apart tender meat.
• Super easy prep. Just four ingredients and a few minutes of active time – that’s it!
• BBQ sauce cooked right in. The pulled pork simmers in the sauce, soaking up all that savory-sweet, smoky flavor. 
• Make-ahead friendly. Cook it a day or two in advance, then reheat when you’re ready to serve.
• Versatile serving options. Serve on hamburger buns, slider rolls, ciabatta rolls, or even over baked potatoes or nachos. Add coleslaw, pickles, or sliced cheese on the side as optional toppings.
• Perfect for a crowd. Whether it’s game day or another casual gathering, this dish feeds 8 or more and is always a hit.

Ingredients in This Pulled Pork Sandwich Recipe

Here’s all you need to create these delicious sandwiches (quantities are provided in the recipe card below):

• Pork. Barb’s recipe calls for pork loin roast – a leaner cut than boneless pork shoulder or pork butt – but it still turns out juicy and tender thanks to her two-step slow cooking method. It’s a bit lighter, but just as flavorful.
• BBQ Sauce. A good BBQ sauce brings that sweet, spicy, smoky vibe that makes pulled pork irresistible. Store-bought sauces work just fine, but if you want to take it up a notch, use our Oklahoma BBQ Sauce, or your favorite homemade BBQ sauce.
• Onions. Sliced yellow onions subtly enhance the pork’s flavor. I wouldn’t use sweet onions.
• Sandwich Buns. Soft, sturdy buns or rolls hold up well to the juicy pork without falling apart. Brioche or potato buns add a subtle touch of sweetness, but regular hamburger buns or sliders work perfectly fine.

Ingredient Additions

Our BBQ sauce packs so much flavor, no extra seasoning is needed. If using another sauce, you may want to rub the pork with one or more of these spices before cooking:

• Smoked paprika, cumin, salt, garlic powder, and pepper for that classic pulled pork taste.
• Chili powder or cayenne pepper if you want to dial up the heat.

How Do You Make Pulled Pork Sandwiches

In three easy steps, and with just a few minutes of prep, you can create the most delicious Pulled Pork with BBQ Sauce! Here’s an overview of what to do (more detailed instructions are included in the recipe card):

1. Cook onions and pork roast in water in the slow cooker for 8 – 10 hours on low or 4 – 5 hours on high.
2. Remove pork and onions; drain the slow cooker, reserving some of the cooking liquid. Let the pork rest, then shred with two forks.
3. Place shredded pork, onions, and reserved cooking liquid back in the slow cooker with BBQ sauce and additional chopped onion (if using). Cover and cook on low for 4 – 6 hours. 

Tips for Success

1. Let the pork rest before shredding. Once it’s cooked, let the pork rest for around 10 minutes to let the juices redistribute. 
2. Shred the pork while still warm. The meat will be more tender and easier to pull apart, and the juices will be better distributed.
3. Don’t skimp on the sauce. After shredding, mix the pork with plenty of BBQ sauce to keep it moist for the second round of cooking, but leave some sauce to serve on the side so your guests can add more if they want. 
4. Butter and toast the buns. Brushing sandwich buns with melted butter and giving them a little toast adds texture and helps prevent them from soaking up too much sauce. 
5. Use two forks for shredding. Trust me, using two forks to pull the pork apart is way easier than trying to chop it with a knife. It also gives that classic shredded look.

Pulled Pork Sandwich Toppings

These toppings add crunch, creaminess, brightness, or heat. Serve them on the side and let your guests build their perfect bite:

• Classic Coleslaw – cool and crunchy; a tangy slaw is a traditional go-to.
• Pickles – dill slices, bread-and-butter chips, or spicy pickles all work.
• Red onion – Thinly sliced for sharpness and crunch.
• Pickled Red Onions – A quick homemade option adds color and bright acidity (find directions on how to make in our Steak Salad recipe)
• Jalapeño slices – Fresh or pickled, for a little heat.
• Cheddar cheese – A slice of sharp cheddar melts slightly over warm pork.
• Creamy horseradish sauce – Adds a peppery kick and cuts through the richness.
• Avocado slices – Creamy and mellow, especially nice with spicier BBQ sauces.
• Crispy fried onions – For a salty crunch.

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What Sides Go With Pulled Pork Sandwiches

In addition to the classic sides of pickles and potato chips, here are a few suggested dishes to serve with these sandwiches:

• Lemon Mayonnaise Coleslaw
• Potato Salad
• Green Bean Salad with Feta and Pecans
• Corn and Prosciutto Salad
• Cucumber and Tomato Salad
• Pasta Salad
• Grilled Corn Salad

Easy Make-Ahead Desserts to Serve with Pulled Pork Sandwiches

• Lemon Cheesecake Squares
• Mini Chewy Oatmeal Raisin Cookies
• Lemon Bars 
• Chocolate Pecan Pie Bars
• Chewy Chocolate Brownies 
• Frozen Strawberry Pie
• Peach Ice Cream

Freezing and Storing Pulled Pork

Storing: Cool the pulled pork completely before transferring it to an airtight container and refrigerating for up to 4 days. 

Freezing: Place the pulled pork in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.

How To Reheat

• In the oven. Preheat oven to 325 degrees F. Place the pulled pork in an oven-safe dish, add a splash of water or BBQ sauce, and cover with foil (to keep it from drying out). Heat for 20 minutes or until warmed through, stirring halfway.
• On the stovetop. Place the pulled pork in a large skillet or saucepan. Stir in a splash of water or BBQ sauce, cover, and heat over medium-low heat until warmed through, stirring occasionally.
• In the microwave. Place pulled pork in a microwave-safe dish and cover with a damp paper towel to trap moisture. Heat on medium (50%) power for 1-2 minutes, stirring halfway to ensure it heats evenly without drying out.
• In the slow cooker. Place the pork back into the slow cooker, stir in a splash of water or BBQ sauce, cover, and reheat on low for 1-2 hours, stirring occasionally.

Pulled Pork Sandwiches in Slow Cooker FAQs

Slow Cooker Pulled Pork Sandwiches with BBQ Sauce

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Tender, juicy, and full of flavor, these Slow Cooker Pulled Pork Sandwiches are a crowd favorite – and couldn’t be easier to make. With just 4 ingredients, shredded slow-cooked pork is simmered in BBQ sauce for a second round of cooking that makes it irresistibly saucy and melt-in-your-mouth tender. Perfect for game day, casual gatherings, or make-ahead meals, and easy to customize with your favorite toppings and sides.

• Prep Time: 10 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 10 minutes
• Yield: 8 to 10 servings

Ingredients

• 2 medium yellow onions, thinly sliced
• 4 pounds pork loin roast
• 1 1/2 cups water
• 1 cup chopped yellow onion (no need to add with our Oklahoma BBQ sauce as it has chopped onions in it)
• 32 ounces (4 cups) of Oklahoma BBQ Sauce or other barbecue sauce
• Hamburger buns, Ciabatta rolls, or other soft, sturdy sandwich buns for serving

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Instructions

1. Place 1/2 of the sliced onions on the bottom of the slow cooker. Add pork, 1 1/2 cups water, then scatter remaining onions on top. Cover and cook on the low setting for 8 to 10 hours, or on high for 4 to 5 hours.
2. Remove pork and onions; drain the slow cooker, reserving about 1/2 cup liquid. Let the pork sit at room temperature for around 10 minutes.
3. Shred the pork with two forks; place back in the slow cooker with cooked onions. Stir in 2 cups BBQ sauce, chopped onion (if using), and reserved cooking liquid. Cover and cook on low for 4 to 6 hours.
4. Taste and stir in more sauce, if desired.
5. Serve on toasted hamburger buns or Ciabatta rolls, passing the remaining sauce on the side.

Notes

Optional Step for Extra Flavor: If you have a few extra minutes, searing the pork before slow cooking adds even more flavor. Here’s how:
1. Pat the pork dry with paper towels and season lightly with salt and pepper.
2. Heat 2 tablespoons of oil (vegetable or canola) in a large cast-iron or heavy-bottomed skillet over medium-high heat.
3. Once the oil is hot and shimmering, sear the pork on all sides until nicely browned, around 2 to 3 minutes per side. Transfer to the slow cooker and continue with the recipe.
This step isn’t required, but the caramelization from searing adds depth and richness to the final dish, and is especially helpful when using lean cuts like pork loin roast.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Make ahead, Sandwiches, Dinner
• Method: Slow cooker, crock pot
• Cuisine: American

Nutrition

• Serving Size: 1 sandwich (info excludes the bun)
• Calories: 562
• Sugar: 39.7 g
• Sodium: 905.1 mg
• Fat: 11.2 g
• Saturated Fat: 3.7 g
• Carbohydrates: 48.7 g
• Fiber: 1.7 g
• Protein: 62.5 g
• Cholesterol: 169.2 mg

The post Slow Cooker Pulled Pork Sandwiches with BBQ Sauce appeared first on A Well Seasoned Kitchen.

Why This Slow Cooker Pulled Beef Sandwich Recipe is a Winner

What is Pulled Beef

Pulled beef is a dish made with shredded beef that’s been slow-cooked until it’s incredibly tender and flavorful. It’s typically made with a tougher cut of beef, like chuck roast or brisket, which benefits from the long, slow cooking process. This allows the connective tissue to break down, resulting it incredibly tender meat that’s easy to shred with forks. 

Ingredients for Slow Cooker Pulled Beef Recipe

How to Make Slow Cooker Pulled Beef

Serving Suggestions and Side Dishes

Variations and Substitutions for Slow Cooker Pulled Beef Recipe

Storing and Reheating Leftover Pulled Beef

BBQ Beef Sandwiches

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Imagine this: fluffy hamburger buns overflowing with tender, smoky BBQ beef that practically melts in your mouth. Craving satisfied? This dream becomes a reality with our incredibly easy Slow Cooker Pulled Beef Recipe featuring a unique, sweet-and-tangy BBQ sauce. Let your slow cooker do all the work while you enjoy the mouthwatering aroma filling your kitchen.

• Prep Time: 5 minutes
• Cook Time: 720 minutes
• Total Time: 12 hours 5 minutes
• Yield: 8 to 10 servings

Ingredients

• 4 pounds chuck or arm roast – can also use brisket
• Kosher salt
• Fresh ground black pepper
• 2 tablespoons neutral, high smoke point oil
• 2 cups beef broth – can use water instead
• 1 tablespoon Worcestershire sauce – can also use apple cider vinegar
• 4 cups Oklahoma BBQ Sauce, divided use
• 10 hamburger buns
• 1/4 cup melted butter

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Instructions

1. Rinse meat under cold running water and pat dry with paper towel. Season all over with salt and pepper.
2. Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
3. Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours.
4. Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid.
5. Shred the meat with two forks; return to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
6. Taste and stir in more sauce if desired.
7. Brush the insides of the hamburger buns with butter and lightly toast. Pile BBQ beef on the bottom bun and then add top bun, serving the remaining BBQ sauce on the side. 

Notes

Make ahead: Pulled beef can be fully prepared up to 4 days ahead, placed in an airtight container, and refrigerated. Can also prepare through slow-cooking beef up to 24 hours ahead. Cool, place in an airtight container, and refrigerate (also refrigerate the reserved cooking liquid). Place beef, reserved liquid, and 2 cups BBQ sauce in the slow cooker, cover, and cook on low for 4 to 6 hours.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: main dish, BBQ, slow cooker, easy entertaining
• Method: slow cooker
• Cuisine: American

Note: this recipe was originally posted in June 2011 and then significantly updated with more information in June 2024.

The post Slow Cooker Pulled Beef Recipe – for Sandwiches appeared first on A Well Seasoned Kitchen.

What Sets This Recipe For Turkey Sloppy Joes Apart

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Ground Turkey Sloppy Joes Ingredients

How to Make This Sloppy Joe Turkey Recipe

And here’s all you have to do to create these crowd-pleasing Sloppy Joes:

1. Brown turkey.
   In a large skillet over medium-high heat cook brown turkey just until no longer pink. 
2. Add vegetables.
   Add onion, bell pepper, and garlic; lightly season the mixture with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes. 
3. Add sugar, spices, and tomato paste.
   Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
4. Add mustard, Worcestershire sauce, tomatoes, and beer.
   Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. 
5. Add vinegar, salt, and pepper.
   Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.
6. Toast buns; serve.
   Lightly brush the insides of the hamburger buns with melted butter and toast. Fill with Sloppy Jane mixture and serve with toppings on the side.

Variations and Additions to Personalize Your Turkey Sloppy Joes

Serving Suggestions and Side Dishes

Make Ahead and Storage for Turkey Sloppy Joes

FAQs About Turkey Sloppy Joes

More Quick & Easy Dinner Recipes

Easy Lemon Chicken Piccata with Mushrooms

Easy Beef and Broccoli Stir-Fry with Rice Noodles

Mexican Grilled Chicken with Peppers and Onions

Easy Korean BBQ Beef (Bulgogi) Recipe – With Video

Turkey Sloppy Joes – a.k.a. Sloppy Janes

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Craving comfort food but want something healthy? Turkey Sloppy Joes (aka Joe’s healthier sister Sloppy Janes) are your answer! This recipe delivers everything you love about the original dish – that satisfying combination of sweet and tangy sauce clinging to tender ground meat – in a healthier package. Prepared with an easy homemade sauce, it’s packed with rich flavor and comes together quickly for busy weeknights or make-ahead meal prep. After several rounds of testing, I finally found the perfect balance of flavors and textures, making these Sloppy Janes not just healthy, but incredibly tasty too!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings

Ingredients

Sloppy Joe Filling

• 1 pound ground turkey (90 to 93% lean)
• 1/2 large yellow onion, chopped
• 1/2 large red bell pepper (can also use green), optional
• Kosher salt, to taste
• 2 garlic cloves, chopped
• 1 teaspoon packed light brown sugar
• 1 tablespoon chili powder
• 1/8 teaspoon ground cinnamon
• 1/4 cup tomato paste
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 (15 ounce) can diced tomatoes, drained
• 1/2 cup beer
• 2 teaspoons red wine vinegar
• Fresh ground pepper to taste

To Serve

• 4 hamburger buns
• 2 tablespoons melted butter
• Toppings: Cheddar cheese, sliced red onion, sliced jalapeno pepper, lettuce, dill sliced pickle

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Instructions

Sloppy Jane Filling

1. In a large skillet over medium-high heat cook ground turkey until no longer pink.
2. Add onion, bell pepper, and garlic; lightly season with salt and cook, stirring occasionally, until onion is soft, 3 to 4 minutes.
3. Stir in sugar, chili powder, cinnamon, then tomato paste. Cook, stirring constantly, for 3 to 4 minutes.
4. Stir in mustard, Worcestershire sauce, then diced tomatoes and beer. Bring to a boil, reduce heat, and simmer, stirring occasionally,  for 8 to 10 minutes, or until the mixture thickens. Add vinegar and season to taste with salt and pepper. Place over low heat to keep warm.

To Serve

1. Lightly brush the insides of the hamburger buns with melted butter and toast.
2. Fill with Sloppy Jane mixture and serve with toppings on the side.

Notes

Make ahead: If you are making the Sloppy Jane mixture ahead of time, or have leftovers, let it cool, then place it in an airtight container and refrigerate. It will last for up to 4 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator.

• Author: Lee Clayton Roper
• Category: Main dish
• Method: Quick and easy
• Cuisine: American

The post Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes appeared first on A Well Seasoned Kitchen.

Rice, Shrimp and Avocado Salad

This amazing shrimp salad recipe was a longtime favorite of my mom. In fact, it’s in our cookbook we wrote together A Well-Seasoned Kitchen®. She made it several times every year, on warm days from spring through fall. I’m not surprised, considering this shrimp salad with mayo is exactly her kind of recipe – easy to prepare ahead, full of amazing flavor and enticing looking. While it’s delicious simply as a salad, her favorite way to serve it was stuffed in pita pocket halves for tailgating before a Denver Broncos game (see directions below under “How to Serve”).

Rice and Avocado Chopped Shrimp Salad Ingredients

Here’s all you’ll need to make this impressive salad:

• Small to medium shrimp (41 to 60 per pound), cooked, shelled and deveined
• Cooked long grain white or brown rice (can also use basmati white or brown rice)
• Large green (Granny Smith) apples
• Salted cashews
• Green onion
• Mayonnaise
• Sour cream (can use Greek yogurt)
• Curry powder
• Kosher salt
• Fresh ground pepper
• Avocado

Type of Shrimp to Buy

I recommend purchasing small (51 to 60 per pound) or medium (41 to 50 per pound) size shrimp. You can leave the smallest ones intact, and coarsely chop the rest. And, purchasing cooked, shelled and deveined shrimp will save you lots of prep time!

Additions for this Shrimp Salad Recipe with Mayo

As with pretty much all the recipes I post on this site, you can vary the ingredients based on what you have on hand and/or your personal tastes. Here are a few ideas:

• Add herbs, like chopped dill, parsley or cilantro
• Add chopped cooked bacon
• Substitute chopped shallots or red onion for the green onion
• Substitute toasted chopped almonds or pistachios for the cashews

How to make Shrimp Salad with Rice and Avocado

Preparing this salad is super easy and only takes 15 minutes:

1. Prep ingredients.
   Coarsely chop cooked, shelled shrimp that aren’t bite-size. Cut apples in half; remove the cores and chop. Chop cashews and green onion (white, light green and some of the dark green portion). Cook and cool the rice (if you don’t already have cooked rice on hand.)
2. Toss together base ingredients.
   In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
3. Prepare Curry Mayo Sauce.
   In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
4.   Add sauce to salad.
   Gently stir 1/2 mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
5. Chill.
   Cover salad and place in refrigerator for 3 to 12 hours.
6. Prep and add avocado; adjust seasonings and serve.
   Shortly before serving, peel avocado, remove pit and chop. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.

How to Serve Shrimp Salad with Mayo

To serve, mound salad on a serving platter or in a pretty bowl. If desired, line the platter/bowl with lettuce leaves. You can also do what mom did, and make it into sandwiches: Cut 3 pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

FAQs for Chopped Shrimp Salad

What to do with Leftover Curry Mayo Sauce

You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

Other Main Dish Salads to Enjoy

Avocado Mango Salad with Pork Tenderloin Recipe

Curry Chicken Salad Recipe with Pasta

Cold Salmon Salad with Avocado Dressing

Shredded Chicken Taco Salad

Rice, Avocado and Shrimp Salad with Mayonnaise

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Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or light dinner on a warm summer day. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice and a bit of green onion. But the best part is the surprisingly simple, 3-ingredient dressing – mayo, sour cream (or Greek yogurt) and pungent, earthy curry powder. The resulting combination of all these ingredients is a cold salad with warm, peppy flavors that will make your taste buds dance!

• Prep Time: 15 mins
• Chill time: 180 mins
• Total Time: 3 hours 15 minutes
• Yield: 6 servings
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds small to medium shrimp, cooked, shelled (tails removed), deveined and patted dry
• 1 3/4 cups cooked long grain white or brown rice (can also use basmati white or brown rice)
• 1 1/2 large green (Granny Smith) apples, cored and chopped
• 1/2 cup salted cashews, chopped
• 1/3 cup chopped green onion – white, light green and some of the dark green portion
• 1 cup mayonnaise
• 2/3 cup sour cream (can also use Greek yogurt)
• 2 teaspoons curry powder or more, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1 large just ripe avocado

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Instructions

1. Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
2. In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
3. Gently stir 1/2  of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
4. Chill salad for 3 to 12 hours.
5. Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
6. To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)

Notes

Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.

Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.

To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.

What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Salads, Seafood, Sandwiches
• Method: No Cook
• Cuisine: Mediterranean

The post Chopped Shrimp Salad with Rice and Avocado appeared first on A Well Seasoned Kitchen.

Crowd-pleasing Ham and Cheese Biscuits are a variation of a traditional Southern recipe, adding in sliced cheese and Green Mayo. Savory ham and cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

Ham Biscuits – Background

Biscuits stuffed with slices of ham (often country ham) are everywhere in the South. And, with a mother who was raised in Kentucky, we often ate ham biscuits in our family. My maternal grandmother’s moist, buttery Buttermilk Biscuits were stuffed with slices of salty country ham that mom had flown in from her favorite purveyor in Kentucky.  These little bites of deliciousness were served various ways – at tailgating gatherings before Denver Broncos’ games, as part of summer picnics, and at mom and dad’s cocktail parties.

Creating these Ham and Cheese Biscuits

A few years ago, when I was planning a summer picnic menu, I started playing around with mom’s ham biscuit recipe. Adding a slice of cheese was an obvious choice – turning them into a sort of ham and cheese slider. Then I decided to come up with a clever sauce, and thought a flavored mayo would be good.

I tossed a handful of fresh herbs that I had on hand (basil, parsley, chives) into the food processor along with some mayonnaise and whirled it all around until the herbs were chopped and the mayo was a pretty light green color. Well, it was perfect! Not only is it super-flavorful and delicious, this pretty green mayo’s fresh, herb-y piquancy is the perfect match for the salty ham and creamy cheese.

Ham and Cheese Biscuit Sandwiches Ingredients

Here’s what you’ll need to make my grandmother Nama’s Buttermilk Biscuits and the Green Mayo recipe, as well as the additional ingredients to assemble these delectable little sandwiches:

Buttermilk Biscuits

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar
• Unsalted butter
• Buttermilk (liquid or powder)

Green Mayo

• Mayonnaise
• Fresh Italian (flat leaf) parsley
• Fresh basil
• Fresh chives

Ham and Cheese Biscuits

• Sliced ham
• Sliced cheese (American, Cheddar or Muenster) – optional
• Fresh basil leaves

Feel free to substitute and/or add other herbs to your taste. I’ve added in fresh tarragon and it was delicious. You can substitute other flavored mayos as well.

How to Make Ham and Cheese Sliders (aka Biscuits)

Nothing in this recipe is difficult to make, but you do need to allow around 1 hour to put together all the components (more detailed step-by-step instructions are provided in the recipe card further down this post):

1. Make biscuits.
   My grandmother Nama’s Buttermilk Biscuits are perfect for these mini sandwiches. Moist and tender but with enough texture to hold together as a mini sandwiches (some biscuits are too flaky and won’t work well). You’ll need around 10 minutes prep time, 15 minutes cook time and around 30 to 45 minutes cooling time. I use an electric stand mixer; Nama mixed them by hand and I’ve included alternative instructions in the recipe card.
   
2. Make green mayo.
   You can use whatever fresh herbs you have on hand – my favorite combo is basil, parsley and chives. Just put the herbs and mayonnaise in a blender or food processor and process until the herbs are all finely chopped and the mayo is a light green color. You can also chop the herbs by hand and stir them into the mayo (but it won’t be the pretty green color). Only takes around 5 minutes and you can make the mayo while the biscuits are in the oven (or up to 24 hours ahead). Cover and refrigerate.
   
3. Assemble sandwiches.
   Up to 3 hours before serving, assemble the sliders. I keep the biscuits in one large piece, slice the whole slab horizontally, spread the inside generously with the green mayo and then layer on the ham and cheese slices. Last, I add some basil leaves for a bit more brightness. Slice between the biscuit tops to create the sandwiches.

Ham and Cheese Biscuits FAQs

What goes with Ham and Cheese Sliders?

These little bites of deliciousness are the perfect addition to almost any picnic, potluck or tailgate. Serve them with:

• Dorothy’s Potato Salad
• Curried Pea Salad
• Grilled Corn, Zucchini and Tomato Salad
• Tomato Salad

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Ham and Cheese Biscuits with Green Mayo

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For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish. Mouth-wateringly good, these biscuit sandwiches are a perfect addition to any brunch, lunch or cocktail buffet. They’re also perfect for picnics, potlucks and tailgating!

• Prep Time: 20 mins
• Biscuit cooling time: 30 mins
• Cook Time: 15 mins
• Total Time: 1 hour 5 minutes
• Yield: 15 mini biscuit sandwiches

Ingredients

Buttermilk Biscuits

• 2 cups all-purpose flour, plus more for rolling and cutting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup cold unsalted butter, cut into small (1/4 -inch) squares
• 1 cup cold buttermilk (see Note)
• 2 tablespoons butter, melted

 Green Mayo

• 1 1/2 cups mayonnaise
• 3/4 cup fresh Italian (flat leaf) parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup coarsely chopped fresh chives

Ham Biscuit Sandwiches

• 4 large slices ham
• 6 slices American, Cheddar or Muenster Cheese – optional
• 15 to 20 fresh basil leaves (medium to large size) 

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Instructions

Buttermilk Biscuits – Using an Electric Mixer

1. Preheat oven to 450 degrees.
2. In the bowl of an electric mixer using the whisk attachment, combine flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and mix on medium speed, just until butter is incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Switch whisk to the dough hook and with the machine running, add buttermilk all at once and mix just until dough begins to form a ball on the hook.
4. Turn dough out onto a heavily floured work surface (dough will be very wet). Sprinkle flour over the top and flour your hands, then pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
5. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
6. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
7. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Buttermilk Biscuits – Mixing By Hand

1. Preheat oven to 450 degrees.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. Add butter to flour mixture and, using two knives or a pastry cutter, blend in butter just until it’s incorporated (it should resemble course meal – it’s okay if there are a few small hunks of butter).
3. Make a well (hole) in the middle of the flour mixture and add buttermilk. Fold together until the milk is incorporated and the dough has started to come together. Don’t overwork. (Dough will be very wet.)
4. Turn dough out onto a heavily floured work surface. Sprinkle flour over the top and flour your hands, then knead, folding the dough over and then turning 1/4 of a circle, then folding again, etc. Fold it over a total of 4 times. It should come together and feel like a baby’s bottom or your earlobe.
5. Again using floured hands, pat dough to roughly a 7 by 11-inch rectangle (it should be around 1/2-inch thick).
6. Using a sharp knife, cut the dough into 15 (2-inch) square biscuits (3 biscuits across by 5 down).
7. Place biscuits in a buttered 7 by 11-inch baking dish (don’t use glass). Brush top of biscuits with melted butter.
8. Bake 12 to 14 minutes, or until the biscuits are light golden brown on top. Cool in pan.

Green Mayo

1. Place all ingredients in the bowl of a food processor and blend until the herbs are finely chopped and the mayonnaise is a light green color.
2. Cover and refrigerate for at least 30 minutes before serving.

Assembling Biscuit Sandwiches

1. When ready to assemble sandwiches, using large spatulas remove biscuits from pan in one large piece and place on a cutting board. (If not using right away, leave in pan and wrap with foil and refrigerate. Will keep for up to 2 days.) Carefully cut whole slab of biscuits in half horizontally.
2. Carefully flip the entire piece of biscuit tops over and set next to bottoms. It’s okay if a few of the biscuit tops separate from the others – just place them where they would be if they were still attached.
3. Generously spread mayonnaise on inside of biscuits top and bottom.
4. Place ham slices over mayo on biscuit bottom to cover, placing flat end of each slice on the outside longer edge of biscuits. Top with cheese slices (if using), spreading evenly.
5. Top with fresh basil leaves, placing so that one basil leaf will end up in each slider.
6. Carefully flip over biscuit tops and place on top (I use large spatulas). Using a sharp knife, cut between the biscuit tops, to separate into 15 sliders.

Notes

Note on buttermilk: Recipe also works with powdered buttermilk. Mix 4 tablespoons powder in with other dry ingredients and add 1 cup cold water when the recipe calls for buttermilk.

Make ahead – Green Mayo: Mayonnaise can be prepared up to 24 hours in advance, covered and refrigerated.

Make ahead – biscuits: Biscuits can be prepared, baked and cooled up to 2 days ahead. Leave in pan, cover and refrigerate. Bring to room temperature before using.

To freeze biscuits: Prepare but don’t bake, place in baking dish and freeze. When frozen, remove from pan and place in a zip top baggie and return to freezer. Biscuits will keep for up to 1 month. To bake, place frozen biscuits on a buttered baking sheet and bake, increasing baking time to 16 to 18 minutes. Can also freeze baked biscuits in a zip top baggie for 1 month. Thaw in refrigerator.

• Author: Lee Clayton Roper
• Category: Sandwiches, potlucks, picnics
• Method: Bake
• Cuisine: Southern

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Kentucky Hot Brown Sandwich

Growing up, Hot Brown Sandwiches were a family tradition. Whenever my mom was feeling nostalgic for her hometown of Louisville, Kentucky, she would make us hot browns. I love how these hearty sandwiches bring together flavors that I associate with home – creamy cheese sauce, savory bacon, tomatoes, turkey and country ham – and create an irresistible combination that makes me feel all warm inside. So, now whenever I’m feeling nostalgic for my mom’s kitchen, I make hot brown sandwiches.

What is a Hot Brown?

While there are numerous Hot Brown recipes floating around, they basically are all some version of an open-faced turkey sandwich that’s topped with sliced fresh tomatoes, Mornay (cheese) sauce and cooked bacon. Rich, filling, comforting, and oh, so yummy!

Where did it originate?

The Hot Brown sandwich has a long history, that begins at the historic Brown Hotel in Louisville, Kentucky. In the 1920s, the hotel hosted numerous dinner dances that went late into the night. The story goes that head Chef Fred Schmidt thought his patrons needed some good food to soak up all the alcohol they’d been drinking while dancing. So one night, using ingredients he had on hand, he created an open-faced turkey sandwich with Mornay sauce. Not surprisingly, it was a hit, and the hotel – as well as several other restaurants in Louisville – still serve a version of the Hot Brown sandwich today.

(Read about my visit to the Brown Hotel with my husband during one of our Airstream road trips!)

Hot Brown Recipe Ingredients

What is Mornay Sauce?

Mornay sauce is a creamy, smooth cheese sauce. You start with a traditional French Béchamel sauce – a mixture of melted butter, flour, whole milk and sometimes egg yolk that’s cooked until smooth and thickened (see details in next paragraph) – and whisk in grated cheese, cooking until the cheese melts. Traditionally, Mornay sauce calls for a hard white cheese – most often Gruyère and/or Parmesan. You can also use Cheddar or other melting cheeses.

How to Make a Mornay Sauce

How to Make a Kentucky Hot Brown Sandwich

How to Serve a Hot Brown Sandwich

Hot Brown sandwiches can be served for lunch or dinner, just keep in mind they are pretty rich and filling. Place sandwiches on individual plates, with one or two of these side dishes:

• Fresh fruit salad (mix of what’s in season)
• Tossed green salad with Dijon Vinaigrette
• Spinach Salad
• Dorothy’s Potato Salad
• Lemon Mayonnaise Coleslaw

If serving on Derby Day, start with our family’s Mint Juleps and end the meal with either Chocolate Pecan (aka Derby) Pie or Chocolate Pecan Pie Bars. For more ideas, check out my post Taste the Winning Flavors: Two Kentucky Derby Dinner Menus.

Kentucky Hot Brown Sandwich Storage

If you have leftover sandwiches, place them in an airtight container or wrap them well and refrigerate. They will keep for around 3 days, but the bread may become soggy. To reheat, place on a cookie sheet in a preheated 350 degree oven just until hot.

Kentucky Hot Brown

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Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham – making our family’s version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.

• Prep Time: 12 mins
• Cook Time: 12 mins
• Total Time: 24 minutes
• Yield: 4 sandwiches

Ingredients

Cheese Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, at room temperature or warmed
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon Worcestershire sauce

Sandwiches

• 4 slices toasted bread (sourdough works well)
• 8 slices cooked turkey breast, placed on paper towel to dry, if needed
• 4 slices baked ham, placed on paper towel to dry if, needed
• 8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture
• 8 slices crispy cooked bacon

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Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper (a quarter-sheet pan works well).

Cheese Sauce

1. In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
2. Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
3. Stir in cheese and continue cooking, stirring, until the cheese melts.
4. Stir in Worcestershire sauce and season to taste with salt and pepper.
5. Set aside and keep warm.

Sandwiches

1. Place toast slices in one layer on prepared baking sheet.
2. Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
3. Place 2 slices of tomato on top of each sandwich, overlapping if needed.
4. Spoon cheese sauce over top of all.
5. Top with 2 slices of bacon on top of each sandwich, making an “X” shape.
6. Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.

Notes

Variation on baking pan: these sandwiches can also be prepared in a rimmed baking dish or in individual gratin dishes.

Tip on fixing runny cheese sauce: Hot Brown cheese sauce needs to be fairly thick, in our opinion. If yours is runny, here’s how to fix it – in a small bowl, whisk together 1 tablespoon flour with 1 tablespoon of the sauce. It will form a paste. Slowly whisk in 1 tablespoon water, just until smooth (no lumps). Add another tablespoon of water if needed. Slowly whisk flour mixture into sauce and cook, over medium-low heat, until thickened.

• Author: Lee Clayton Roper
• Category: sandwiches, lunch, dinner, main dish
• Method: Bake
• Cuisine: Southern

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Note: this is an update to an earlier post. I added in better photos, my tips for making the perfect Hot Brown, and more details in the recipe instructions.

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On my last trip to the Provence region in Southern France, I discovered a local delicacy in Nice called Pan Bagnat – a French baguette sandwich that’s stuffed with the wonderful flavors of another well-known dish from Provence, Tuna Niçoise Salad. (You can find my favorite Niçoise Salad recipe in my cookbook, “Fresh Tastes.”) In fact, Pan Bagnats are often referred to as Tuna Niçoise Sandwiches!

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More tuna recipes you might like

• Tuna and Roasted Red Pepper Pasta Salad
• Tuna, White Bean and Tomato Salad
• Grilled Tuna with Puttanesca Sauce

Easy French Pan Bagnat

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Traditional flavors of Provence – tuna, olives, peppers, tomatoes, capers, olive oil – are pressed into a scrumptious crusty baguette in these Pan Bagnat (aka Tuna Nicoise Sandwiches). Quick and easy to prepare, they can be made ahead of time with no mayo, making them perfect for picnics and potlucks!

• Prep Time: 25 mins
• Cook Time: 10 mins (sitting time)
• Total Time: 35 minutes
• Yield: 2 to 3 servings

Ingredients

• 3 tablespoons lemon-fused (or infused) extra virgin olive oil – see Note
• 1 tablespoon white wine vinegar
• 3/4 teaspoon lemon zest
• 3/4 teaspoon chopped fresh tarragon
• Kosher salt, to taste
• 1 (10 to 12 inch) French baguette
• 1 (5 ounce) can albacore tuna, drained – see Note
• 1 medium (4 to 5 ounce) tomato, cored, seeded and chopped
• 1 medium green bell pepper, cored, seeded and chopped
• 1 large green onion, chopped
• 2 tablespoons chopped and pitted Niçoise or Kalamata olives
• 2 tablespoons capers, drained
• Fresh ground pepper, to taste

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Instructions

1. In a small mixing bowl, whisk together the olive oil, vinegar, lemon zest and tarragon. Season to taste with kosher salt. Cover and let sit at room temperature.
2. Cut bread in half lengthwise. Scoop out bread from inside both halves, leaving 1/2-inch thick shells. In a food processor, process the bread until the consistency of panko breadcrumbs.
3. In a large mixing bowl, stir together breadcrumbs, tuna, tomato, bell pepper, green onion, olives and capers and mix well. Toss with dressing. Season to taste with salt and pepper.
4. Spoon tuna mixture into the bottom bread shell and cover with the top. Wrap in plastic wrap, then in foil and top with something heavy to weigh it down (like a cast iron skillet, or a cutting board and a few heavy cookbooks). Let sit for at least 10 minutes.
5. Remove weight, foil and plastic wrap. Cut crosswise into 2 to 4 pieces to serve.

Notes

Make ahead: Pan Bagnat can be assembled up to 24 hours in advance, covered and refrigerated. No need to weigh down if making the day before.

Note on olive oil: If you can’t find lemon-fused or infused olive oil, use regular EVOO and add more lemon zest to taste.

Note on canned tuna: I absolutely love Wild Planet Albacore Wild Tuna packed without oil. It’s moist but not oily and has great tuna flavor, without being too fishy tasting. Plus, Wild Planet tuna are line caught, which is better for the environment and means the fish are smaller with less mercury. If you can’t find Wild Planet tuna, I would recommend using a good quality wild tuna packed in oil, not water.

• Author: (By Lee Clayton Roper)
• Category: sandwiches, make ahead, picnics, potlucks

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Robert and I love eating a good breakfast, but we don’t have much time on most mornings. After walking the dogs and working out, we want a quick and easy breakfast that’s filling but not too heavy, quick and easy to prepare, and delicious. These Breakfast Sandwiches with Egg fit the bill perfectly. They’re basically a homemade Egg McMuffin!

What’s in these Breakfast Sandwiches?

There are 4 main ingredients in our easy breakfast sandwiches – bread, eggs, cheese and meat. Our favorite way to make them is with my homemade Sourdough English Muffins, fried eggs, sliced Cheddar cheese and turkey sausage patties.

You can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

• Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
• Eggs – fried, poached, scrambled or baked
• Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
• Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoked salmon! You could go vegetarian, too and use sliced tomato and avocado.

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Other Quick and Easy Breakfast Ideas:

• Goat Cheese and Fresh Herb Omelets
• Mediterranean-Inspired Tomato Frittata with Feta Cheese
• Eggs in Purgatory
• Easy Vegetable Frittata
• Breakfast Tostadas
• Green Chile Breakfast Burritos

Breakfast Sandwiches with Egg

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These scrumptious Breakfast Sandwiches with Egg are quick and easy to prepare with pantry ingredients. Make ahead and freeze for busy mornings! And, choose your favorite fillings.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 servings; can easily be increased

Ingredients

• 2 Sourdough English muffins, split
• 4 teaspoons butter
• 2 large eggs
• 2 turkey sausage patties
• 2 slices sharp Cheddar cheese

[See variations in Notes below.]

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Instructions

1. Toast English muffins. Spread with butter. Set aside and keep warm.
2. Grease a large nonstick skillet or griddle and heat to medium-high. (see Tip below.)
3. Crack eggs into prepared pan and fry as desired. (I like mine over-hard, Robert likes his over-easy.)
4. Reduce heat to low, place cheese slice on top of each egg, cover and cook for around 1 minute, just until cheese is melted.
5. While the eggs are cooking, heat the sausage patties in the microwave.
6. Assemble as follows: place half an English muffin on each plate. Top with egg/cheese, sausage, then second half of muffin.
7. Serve immediately or cool, wrap and freeze. (See directions in post for wrapping, freezing and reheating.)

Notes

Ingredient variations: you can substitute other ingredients, depending on what you like or have on hand. Here are some ideas:

• Bread – store bought English muffins – regular, sourdough, whole wheat, gluten free
• Eggs – fried, poached, scrambled or baked
• Cheese – Cheddar, cream cheese, Fontina, Havarti, Provolone, American
• Meat – turkey sausage, regular sausage, fried bacon, sliced ham. I also make them with smoke

Tip on frying eggs: make sure your pan is preheated to medium-high, and hot before adding the eggs. The high heat keeps the eggs from spreading too much, so they fit better on the muffin. 

• Author: (By Lee Clayton Roper)
• Category: breakfast and brunch, make ahead, freeze
• Method: quick and easy

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Grilling season is upon us, so I have burgers on the mind. While I love a traditional ground beef burger from time to time, I also like to experiment with making burgers with ground turkey. Plain ground turkey with nothing added can produce a bland and dry burger – but it also makes a great blank canvas on which to create!

I like adding chopped mushrooms to my turkey burgers because they add both flavor and moisture. But, one day we were at our mountain home and I had no mushrooms – and didn’t feeling like making the 20 minute trek to the nearest grocery store. But, I did have a jar of sundried tomatoes packed in oil. So, I decided to use those in place of mushrooms, and started building from there with other ingredients I had on hand, that I thought would pair well with both the tomatoes as well as the turkey (shallots, basil, Dijon mustard, Worcestershire sauce). These Sundried Tomato Turkey Burgers are the result, and they are the bomb! Robert loves them (and I do, too!).

While these burgers are super delicious simply served on a bun with lettuce, tomato and red onion, they are even MORE scrumptious if you add on this fresh and tangy Lemon-Green Onion Sauce, that takes just a few minutes to prepare.

Note: In terms of a bun, I recommend Brioche or pretzel (pictured). I have found both at Whole Foods, City Market and King Soopers (part of Kroger).

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Sundried Tomato Turkey Burgers

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These Sundried Tomato Turkey Burgers are super moist and flavorful on their own, and are even more scrumptious with the addition of a Lemon-Green Onion Sauce!

• Yield: 6 servings

Ingredients

Sundried Tomato Turkey Burgers

• 1/2 cup chopped shallots (around 1 large)
• 1/4 cup chopped drained oil-packed sun-dried tomatoes (around 2 to 3 ounces)
• 2 garlic cloves, chopped
• 1/4 cup Panko (or homemade) breadcrumbs
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
• 1 teaspoon Worcestershire sauce
• 1 large egg, beaten
• 1 pound ground turkey
• Kosher salt, to taste
• Fresh ground pepper, to taste
• Vegetable or canola oil, for grilling

Lemon-Green Onion Sauce

• 1/2 cup Greek yogurt (I use nonfat, but any will work) – can also use sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped green onion (white, light green and some of the dark green portion)
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• Kosher salt, to taste
• Fresh ground pepper, to taste

For Serving

• 6 hamburger buns – I prefer pretzel or brioche
• Lettuce leaves
• Sliced fresh tomatoes
• Sliced red onion

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Instructions

Sundried Tomato Turkey Burgers

1. In a large mixing bowl, stir together the shallots, sundried tomatoes, garlic, breadcrumbs, mustard, basil, Worcestershire sauce and beaten egg. Using your hands, blend in ground turkey until well mixed. Season with salt and pepper.
2. Form turkey mixture into 6 patties around 1/2 to 3/4-inch thick and place on a cookie sheet. Refrigerate for at least 30 minutes.

Lemon-green onion sauce

1. While the burgers are resting in the refrigerator, make the sauce: in a small mixing bowl, stir together the yogurt (or sour cream), mayonnaise, green onion, lemon zest and lemon juice. Season to taste with salt and pepper. Cover and refrigerate.

Cooking and serving

1. Preheat grill on medium-high.
2. Once hot, carefully oil grill grates.
3. Grill turkey patties for 5 minutes; flip and continue cooking until an instant read thermometer inserted in the middle reached 165 degrees, around 4 to 5 more minutes.
4. Serve immediately on hamburger buns with Lemon-Green Onion Sauce, lettuce, sliced tomato and sliced red onion.

Notes

Make ahead: Burgers can be prepared but not grilled earlier in the day, covered and refrigerated. Lemon-Green Onion Sauce can be prepared up to 2 days in advance, covered and refrigerated.

• Author: (By Lee Clayton Roper)
• Category: Main dish, poultry, camping, easy entertaining
• Method: Grilling
• Cuisine: American

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The other day I was perusing recipes from my mom’s collection and discovered that there were two cards with the exact same dish – one in mom’s handwriting, and she had noted it was from her friend Karen Wohl, and a second card in someone else’s handwriting I don’t recognize. Evidently this recipe was super popular among mom’s friends, since two different people gave it to her! That piqued my interest, so I had to try it – and I’m so glad I did. It’s easy to prepare, colorful on the plate, and scrumptious. Not surprising, as that’s how I would describe most all of the recipes from my mom!

This Torte is basically a puff pastry shell that’s filled with layers of ham, provolone cheese, basil, spinach mixed with onion, garlic and oregano, red bell peppers, and eggs. The friends I asked to test this recipe gave it rave reviews, as did my husband Robert!

While this dish is good any time of year, I am so excited to have it in my repertoire for the summer, as I can envision taking it to potlucks, picnics and other celebrations. And, you can make it ahead – so, what more could you ask for?

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Ham, Cheese and Spinach Torte

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Ham, Cheese and Spinach Torte is a colorful dish layered with lots of flavor, and is so versatile it can be served for lunch, brunch or dinner!

• Yield: 10 servings

Ingredients

• 2 tablespoons butter
• 2 cups chopped onion (1 large)
• 2 garlic cloves, chopped
• 1 1/4 to 1 1/2 pounds fresh baby spinach
• 1 teaspoon dried oregano
• Tabasco sauce, to taste
• Kosher salt, to taste
• Fresh ground pepper, to taste
• 1 (17.3 ounce) package (2 sheets) frozen puff pastry, thawed in refrigerator (see Tip below)
• 12 ounces sliced Black Forest ham (or 6 ounces ham and 6 ounces salami)
• 1 cup  firmly packed fresh basil leaves (works best with large leaves)
• 1 pound sliced provolone cheese
• 2 large red bell peppers, cored, seeded and chopped
• 8 large eggs, beaten
• 1 egg white

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Instructions

1. Preheat oven to 400 degrees.
2. In a large stockpot, melt butter over medium heat. Add onions and garlic and cook until soft. Reduce heat to medium low, and add spinach by handfuls, stirring constantly, until the spinach wilts. Continue cooking, stirring often, until most of the water from the spinach is cooked off. Remove from heat and strain; put back in pan. Stir in oregano and season to taste with Tabasco, salt and pepper. Set aside to cool.
3. Roll out 1 sheet of thawed puff pastry to around a 14-inch square – it should be large enough to cover the bottom and up the sides (close to the top) of a 10-inch springform pan. Transfer to pan, and gently push on bottom and sides of pastry to remove any air from underneath. Set aside.
4. In the pastry shell, evenly layer (in the following order) half of: the ham, basil leaves, Provolone cheese, red peppers, spinach mixture, and eggs. Repeat layers. Fold the excess pastry from the sides of the pan over the filling. Brush top of folded over pastry with egg white.
5. Roll out second sheet of puff pastry to slightly larger than a 10-inch square. Lay over the top of the pan; cut off any excess around the sides so that the second sheet fits snugly in the pan, on top of the torte. Gently press down around the edge to adhere. Put a few cuts in the top pastry sheet, to allow steam to escape. Brush top with egg white.
6. Place pan on a rimmed cookie sheet and bake on middle rack in preheated oven for 35 minutes. Reduce oven temperature to 350 degrees and continue baking for an additional 45 to 50 minutes. Pastry should be slightly puffed and golden brown. Cool at least 10 minutes before cutting into wedges and serving. I like this torte best when warm but it is also good served at room temperature. I don’t recommend serving it cold.

Notes

Vegetarian variation: substitute sliced, cooked mushrooms for the ham.

Make ahead: Can be prepared and baked up to 24 hours in advance, cooled, covered, and refrigerated. Bring to room temperature, then reheat at 350 degrees until warmed through, around 45 minutes.

Tip on using puff pastry: It is important when working with puff pastry to keep it cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.

• Author: (By Lee Clayton Roper)
• Category: Sandwiches, Brunch, Lunch, Make ahead
• Method: Bake
• Cuisine: French

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