Summer Tomato Sandwich

Posted on July 22, 2023 by Talk2USoon™

When garden tomatoes are at their juiciest, this classic eat-it-over-the-sink sandwich—with its mayo-gilded drips—is a must.

★★★★★

Sandwich, TRIED & TRUE

Prep Time: 5 mins Cook Time: 5 mins Servings: 1 Source: southernliving.com

INGREDIENTS

2 (1/2-inch-thick) slices beefsteak tomato

1/4 tsp. kosher salt or 1/8 tsp. table salt

1/4 tsp. freshly, coarsely ground black pepper

2 slices white sandwich bread

3 Tbsp. mayonnaise (homemade or Dukes)

DIRECTIONS

Prepare tomato slices:

Arrange tomato slices on a paper towel; sprinkle evenly with salt and pepper. Let stand until tops of slices are beaded up with juices, 3 to 5 minutes.

Spread one side of each bread slice with 1 1/2 tablespoons mayonnaise.

Arrange tomato slices on mayo side of one bread slice; top with other bread slice, mayo slice down. Enjoy immediately.

It’s probably safe to say that most Southerners with tomatoes in their garden (or with generous friends who grow tomatoes) mark the official beginning of summer with their first tomato sandwich. It’s a delicious kickoff to a season of produce goodness, a ritual enjoyed often and with great enthusiasm while tomatoes are at their peak. It’s one of the simplest sandwiches you can make, and to enjoy a true taste of summer in the South, you really do need to keep it simple.

Of course, there are embellishments you can add if you want (more about that later), but the basic formula of soft white bread, mayonnaise, tomatoes, salt, and pepper produces a Southern ideal. The bread soaks up the yummy tomato juices, which mingle with the creamy mayo, but it doesn’t get soggy because you eat this yumminess right away, and quickly. The tomato sandwich is so irresistible, you might just gobble down two in a row. It’s shockingly easy to do.

What Kind of Tomato Is Best for a Tomato Sandwich?

The most important thing for a good tomato sandwich is that you start with a fresh beefsteak tomato from the garden or the farmers’ market. You’re not going to get the same sort of intense joy from a grocery store tomato, which typically lacks the same level of juiciness, sweetness, and flavor complexity.

Beefsteak tomatoes are the big guys, the ones you might sometimes call slicer tomatoes; a slice of this kind of tomato should cover a piece of sandwich bread or a hamburger bun. You can go with heirloom or conventional tomatoes; either type will be delicious.

What Kind of Bread Is Best for a Tomato Sandwich?

Soft white bread is what you want here. Baguettes and artisanal boules are beautiful loaves, and whole-grain bread is downright delicious, but they’re not right for this a tomato sandwich. Squishy white bread from the bread aisle, not the bakery section, is the right choice. The softness marries perfectly with the juicy-meaty texture of the tomatoes, so preferably leave the bread untoasted.

Note that some white sandwich bread is very sweet (from lots of added sugar), so for the best flavor—bread that truly complements the tomatoes—look for brands such as Sara Lee, which contains just two grams of added sugar per serving.

What Is the Best Mayonnaise for a Tomato Sandwich?

If you really want to go for the most luxe, top-notch experience, try making your own homemade Mayo. (It’s easier than you think, and it tastes fantastic.) Short of that, Duke’s gets the gold star for its supreme creaminess and balanced flavor with a hint of tang and loads of savory richness.

Our Top Tip for the Best Southern Tomato Sandwich

With something this simple, quality ingredients are of course key. We’ve already discussed those crucial garden tomatoes, the best bread, and the right mayo. To make all of those elements come together in perfect harmony, you need to season the tomatoes to enhance their flavor and juiciness.

We recommend placing the slices on a paper towel, sprinkling with generous amounts of kosher salt and coarsely ground black pepper, and letting them hang out for 3 to 5 minutes. Some of the juices will soak into the paper towel, but don’t worry—there will still be plenty to run down to your elbow as you take a bite. That brief hang time allows the seasonings to permeate the tomato (making it taste like tomato to the 10th degree) and really gets the juices going.

Possible Embellishments for a Tomato Sandwich

Trust us: The simple tomato sandwich recipe below is a thing of beauty, the sandwich you’ll crave all your life.

If you want a little more oomph, however, you can try adding some very thinly sliced Vidalia onion for crunch and additional savory notes. You can even soak that shaved onion in cider vinegar for a minute for a puckery pickled onion effect. Or chop some basil and stir it into your mayo for an herbal punch.

In place of kosher salt, you could try smoked salt, seasoned salt, or garlic salt, and you could replace the black pepper with crushed red pepper flakes.

Hawaiian Bread from your Bread Machine

Posted on July 5, 2023 by Talk2USoon™

Bread Machine Hawaiian Bread

Bread Machine, BREAD MAKER, Breads
Prep Time: 2 hrs 45 mins | Cook Time: 12 mins | Servings: Servings 20 rolls

Ingredients:
⅓ cup pineapple juice – 76 gr (or water or milk)
½ cup mashed potatoes – 125 gr
2 tablespoons nonfat dried milk powder – 14 gr (or use milk instead of pineapple juice and leave the milk powder out)
1 large egg – 50 gr
1 egg yolk – 14 gr
3 tablespoons sugar – 36 gr
⅓ cup heavy cream – (80 gr)
¼ cup butter – chopped (57 gr)
1 tablespoon honey – 21 gr
1 teaspoon salt – 6 gr
¼ teaspoon ground ginger
½ teaspoon cake batter-extract – 2.5 gr
3 cups unbleached all-purpose flour – 360 gr
2 teaspoons bread machine yeast – 6 gr
Glaze
1 egg yolk – 14 gr
1 tablespoon milk – 14 gr

Directions:
Making the dough:
Combine all of the dough ingredients into the bread machine pan in the order given. Select the DOUGH cycle and push the START button.

Open the lid after a minute and check to ensure the paddles are engaged and working correctly. The dough should start to clump.

If the dough looks like pancake batter or is dry and crumbly, you may have inadvertently mismeasured an ingredient, or perhaps there is a mistake in the recipe. Add flour, one tablespoon at a time, if the dough is too wet, or liquid if the dough is too dry (wait a couple of minutes between each addition).
Recheck your dough again after 15-18 minutes. The dough should stick to the sides, then pull away cleanly. See the video to watch this in action. Note how shiny and elastic the dough is.

When the dough cycle completes and the dough has risen to double, remove dough from the bread machine pan to a floured surface. (I use a silicone mat so I can throw it in the dishwasher.)
Shaping the dough for rolls:
Spray two 7 or 8-inch, square or round pans with an aerosol oil/flour mixture like Baker’s Joy.
Form dough into a large ball. Divide in half. Divide each half into 10 portions and form each portion into a ball.
Place 10 balls into each pan. Cover pans with a tea towel and find a warm place for the rolls to rise again.
About 15 minutes before rolls are ready to bake, preheat oven to 375 degrees.
Let dough balls rise until about half again their original size. If you let them get too big during this rising, they will be dry.
Glaze
Whisk egg yolk and milk together in a small bowl. Use a silicone brush to carefully coat unbaked rolls (don’t let it drip) before you place them into the oven.
Baking Rolls
Place rack in a low position in your oven. Bake rolls at 375˚F for 13-15 minutes or until golden brown. You don’t want them to be doughy, but if you bake them too long, they will be dry and lose the soft texture you expect in Hawaiian bread.
After cooling an hour or two, place rolls into a plastic bag to keep the crust soft.

Notes:
Variation:

Knead a cup of raisins or other dried fruit into the bread dough after removing it from the bread machine for a fabulous variation.
If you want a round loaf, divide the dough into three parts. Use two parts to make a round loaf. The remaining dough is good for rolls. In case you’re wondering why not make a bigger loaf with all the dough: My experience says it’s difficult to get a whole loaf of that size to bake all the way through without drying out the loaf on the edges.
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order.
Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Source: https://saladinajar.com/recipes/sweet-hawaiian-style-rolls-mixed-in-a-bread-machine/#comments

Chinese Chicken Salad 🥗

Posted on May 13, 2023 by Talk2USoon™

CHINESE CHICKEN SALAD

prep: 25 MINUTES

total: 25 MINUTES

Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!

4.8 stars (12 ratings)

INGREDIENTS

1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds

FOR THE SESAME GINGER DRESSING

¼ cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
Serve immediately, topped with wonton strips and sesame seeds.

FOR THE SESAME GINGER DRESSING

In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.

Mexican Street Tacos 🌮

Posted on May 1, 2023 by Talk2USoon™

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Mexican Street Tacos

Prep Time: 1 hour 15 minutes

Cook Time: 15 minutes

Servings: Yield: 6 servings

Source: damndelicious.net

INGREDIENTS

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 ½ pounds skirt steak, cut into 1/2-inch pieces

12 mini flour tortillas, warmed

¾ cup diced red onion

½ cup chopped fresh cilantro leaves

1 lime, cut into wedges

DIRECTIONS

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

Grilled Romaine 🥬Hearts? Yes, please.

Posted on March 19, 2023 by Talk2USoon™

There may come a time in your life when you are forbidden carbs – ANY carb – for a 36 hour period. Unlikely, yes, but that’s what made me recall having grilled romaine.

I’d never tried to make it but desperate times called for desperate measures. Kidding. It’s really delicious. Truly.

Grilled Romaine Lettuce

GRILLED, Healthy, Salads,

Prep Time: 10 mins Cook Time: 10 mins Servings: Servings 3 to 4 servings Source: simplyrecipes.com

INGREDIENTS

3 to 4 romaine hearts

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or cider vinegar)

2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)

1/4 teaspoon kosher salt

Pinch freshly ground black pepper

DIRECTIONS

Prep the romaine hearts:

Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

Prepare your grill:

Turn your gas grill to high or get your charcoal coal grill very hot.

Prepare the vinaigrette:

Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

Grill the lettuce:

Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately:

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

NUTRITION

(per serving)
130 Calories 11g Fat 8g Carbs 3g Protein
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 130
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 3g
Vitamin C 9mg 47%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 572mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I think I need this CAKE …

Posted on March 8, 2023 by Talk2USoon™

Richard Sax’s Chocolate Cloud Cake

Cakes, Desserts

Prep Time: 20 minutes Cook Time: 40 minutes Servings: 8 to 12 Source: food52.com

INGREDIENTS

Cake

8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped

1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces

6 large eggs

1 cup (200g) sugar

2 tablespoons cognac or Grand Marnier (optional)

Finely grated zest of 1 orange (about 1 tablespoon; optional)

Whipped Cream

1 1/2 cups (355g) heavy cream, very cold

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

DIRECTIONS

To make the cake, heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.

In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.

Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater—this is good! Let the cake cool completely on a rack.

To make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form.

Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator—they won’t be very presentable but they’ll make a delicious moussey snack.

Sunshine ☀️ in a Jar

Posted on February 19, 2023 by Talk2USoon™

Sunshine ☀️ in a jar – this Orange 🍊 Jelly is super
easy as long as you have a thermometer that’ll read to 220🌡️.

I spent all weekend making Citrus Marmalade & Orange Jelly. The marmalade’s another post. THAT’S super labor intensive, but this Orange jelly more than made up for it.

Orange Jelly

Servings: 4 -5 pints

author: Adapted from marisa mcclellan’s recipe: foodinjars.com

INGREDIENTS

5 cups of freshly squeezed orange juice

5 cups sugar

2 packets of liquid pectin

DIRECTIONS

In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they’re greatly reduced.

Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important! Skip this step and you’ll wind up with orange syrup, rather than jelly).

Add the liquid pectin and allow to reach boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).

Pour the jelly into sterilized and prepared jars.

Wipe rims, apply lids and screw on bands.

Process in a boiling water canner for 25 minutes.

that orange 🍊 color 😍

Quick Beef Pho

Posted on February 5, 2023 by Talk2USoon™

Courtesy of Food Network .com

I’m totally down with this quick version of Beef Pho 🍲

Asian, Soups & Stews

Prep Time: 20 min Cook Time: 1 hr Difficulty: Easy Servings: 2 large or 4 small bowls Source: foodnetwork.com

INGREDIENTS

Pho Stock:

2 tablespoons (30 g) beef bouillon or base

1 tablespoon (15 g) Vietnamese fish sauce

1 tablespoon (15 g) white sugar

One (2″ [5-cm]) piece ginger, sliced into thin tiles

1/2 yellow onion, large dice

Pinch kosher salt

2 whole cloves

2 whole star anise

1 cinnamon stick

Assembly:

1/2 pound (240 g) thin rice stick noodles, rinsed

1/2 pound (240 g) beef strip loin or fillet, shaved thin

1 cup (240 g) Vietnamese basil leaves

1 cup (240 g) bean sprouts

1/2 cup (95 g) cilantro leaves

5 jalapeno or serrano chiles, sliced thin

4 scallions, sliced thin on the bias

1/2 yellow onion, sliced paper thin

1 lime, cut into wedges

Hoisin sauce, for the table

Chili sauce, such as Sriracha, for the table

DIRECTIONS

For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.

Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.

Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

NUTRITION

Fat: 22g
Calories: 875
Saturated Fat: 8g
Sodium: 1019mg
Fiber: 12g
Cholesterol: 93mg
Carbohydrate: 131g
Sugar: 19g
Serving Size: 1 of 2 servings
Protein: 40g

Strawberry 🍓 Bread

Posted on January 7, 2023 by Talk2USoon™

Strawberry Bread

★★★★★

Breads, Fruit,

Cook Time: 50 minutesServings: Prep time 10 minutesSource: tastesoflizzyt.com

INGREDIENTS

FOR THE BREAD:

3/4 cup granulated sugar

1/2 cup milk

1/2 cup oil

1 large egg

1 teaspoon vanilla extract or almond extract

2 cups all-purpose flour

2 teaspoons baking powder** (see notes)

1/4 teaspoon salt

2 cups diced strawberries

2 tablespoons all-purpose flour

FOR THE GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1/3 cup finely diced strawberries

1/2 teaspoon vanilla extract or almond extract

1-2 tablespoons heavy cream or milk** (optional)

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.

Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

NOTES

*I often add an extra teaspoon of vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor. I do this especially if I’m not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!

*We have added up to 2 ½ cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.

**We like the strawberry bread as written, but if you’d like a higher rise on the bread, reduce the baking powder to 1 teaspoon and add ½ teaspoon of baking soda. This will change the texture slightly, but some like it a little better.

**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don’t add too much!

***Many people find that they can make half of a recipe of glaze and it is plenty. If you don’t like a lot of glaze, halve the ingredients.

****The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

NUTRITION

Leftover Ham? Make sliders 🍔

Posted on December 30, 2022 by Talk2USoon™

We bought a Honey Baked Ham for the holidays and I went searching for recipes for leftovers.

This one’s a KEEPER.

Ham & Cheese Sliders

★★★★★

Entertaining for a crowd, Make Ahead, Meats, Sandwich

Prep Time: 5 mins Cook Time: 25 mins Servings: Yields: Source: delish.com

INGREDIENTS

SAVE TO MY RECIPES

1/4 c. yellow mustard

1 tbsp. honey

4 tbsp. melted butter

1 tbsp. poppy seeds

1/4 c. mayonnaise

12 slider buns

12 slices deli ham

12 slices Swiss cheese

DIRECTIONS

Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.

Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.

Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.

Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

NUTRITION

(per serving): 312 calories, 16 g protein, 20 g carbohydrates, .14 g fiber, 6 g sugar, 18 g fat, 8 g saturated fat, 683 mg sodium