a grilled-cheese-meets-patty-melt sandwich

Bailey Melt

clam chowder

vegetarian Reuben

smoked turkey Reuben

chicken and biscuits

tourtière

Thinly slice enough onion to yield about 1/4 cup. Heat a small nonstick skillet over medium heat and add 1/2 tablespoon butter. Add the sliced onion and cook, stirring occasionally, until softened and just beginning to brown, about 6–8 minutes. Remove from pan and set aside.

Prepare onions

Divide the ground beef into one 6-ounce portion (0.375 lb). Lightly form into an oval patty about the size of your bread slice, pressing a shallow dimple in the center so it cooks evenly. Season both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

Form and season patty

Wipe the skillet used for the onions (or use a clean medium skillet) and heat it over medium-high. Add a light film (about 1/2 teaspoon) of oil or melt 1/2 tablespoon butter. When shimmering, place the patty in the pan. Cook without moving for 3 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium doneness (adjust 1–2 minutes for more/less). In the last 30–45 seconds of cooking, layer both Swiss slices and the American slice directly on the patty so the heat melts the cheese. Remove the patty with cheese to a plate.

Cook the patty

Spread 1/2 teaspoon mayonnaise on the inside of one bread slice and 1 teaspoon Dijon mustard on the inside of the other slice. On the slice with mayo, arrange the cooked onions in an even layer. Place the cheesy patty on top of the onions, then add the 2 pickle slices if using. Top with the mustard-spread bread slice, mustard side down, to make the sandwich.

Assemble bread

Wipe the skillet clean and return to medium-low. Spread the remaining softened butter (about 1 tablespoon total left) evenly on the outside of both bread slices (or butter only the outsides once assembled). Place the sandwich in the skillet and press gently with a spatula or a second pan. Cook 2–3 minutes per side, watching for deep golden-brown color and additional cheese melt. Flip carefully and cook the second side another 2–3 minutes. If the bread browns before the cheese is fully melted, lower the heat and cover the pan briefly (30–60 seconds).

Grill the sandwich

Transfer the sandwich to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Sprinkle a little cracked black pepper over the cut face if desired. Serve immediately.

Finish and serve

Serve each half with extra dill pickle slices on the side. Offer ketchup or extra Dijon for dipping if desired.

ground beef (80/20)

kosher salt

freshly ground black pepper

unsalted butter (softened)

yellow onion

sourdough or rye bread slices

Swiss cheese slices

American cheese slice

Dijon mustard

mayonnaise

dill pickles (sliced)

cracked black pepper (for finish)

If using fresh clams in shell: scrub shells and rinse. Place clams in a large pot with 2 cups water (or 2 cups clam juice) and bring to a simmer over medium heat, covered, until clams open — about 6–8 minutes. Remove clams with tongs; reserve cooking liquid by straining through a fine sieve or cheesecloth into a bowl. Discard any unopened clams. Remove clam meat from shells and chop coarsely. You should end up with about 2 cups chopped clams and ~2 cups strained clam liquid. If using canned clams, drain and reserve clam juice to use with stock; chop clams if large.

Prepare clams (if using fresh)

In a medium bowl, combine reserved clam liquid (or canned clam juice), stock, and 1 cup water. Set aside.

In a large heavy pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, celery, and carrots (if using). Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and thyme; cook 30–60 seconds until fragrant.

Add diced potatoes and bay leaf; stir to combine with vegetables.

Push the vegetables slightly to one side of the pot. Add remaining 2 tablespoons butter to the cleared space and melt. Sprinkle the flour into the butter and stir constantly to form a roux, cooking 1½–2 minutes to remove raw flour taste (do not let it brown).

Slowly pour the reserved clam-stock mixture into the pot in a steady stream while whisking or stirring to combine with the roux, ensuring no lumps form. Bring mixture to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in milk and heavy cream and heat gently — do not boil — until soup is warmed through and slightly thickened, about 4–6 minutes.

Add chopped clams to the pot and heat just until clams are warmed through, 1–2 minutes (overcooking clams makes them rubbery).

Taste and season with sea salt and freshly ground black pepper. Keep in mind canned clams or clam juice can be salty; adjust accordingly.

Stir in lemon juice and chopped parsley. If using cooked bacon, sprinkle crumbled bacon into the soup or reserve for garnish.

Remove and discard the bay leaf. Ladle chowder into bowls and garnish with additional parsley and freshly ground pepper if desired.

clams (fresh, in shell) or canned clams with juice

clamshell or bottled clam juice (if using fresh clams)

low-sodium chicken or seafood stock

water

unsalted butter

yellow onion, finely diced

celery stalks, finely diced

medium carrots, finely diced (optional, for color)

garlic cloves, minced

russet potatoes, peeled and 1/2-inch diced

fresh thyme leaves (or 1/2 tsp dried thyme)

bay leaf

all-purpose flour

whole milk

heavy cream

sea salt

fresh parsley, chopped

lemon juice

optional bacon, cooked crisp and crumbled

In a medium bowl whisk together the mayonnaise, ketchup, Dijon mustard, sweet pickle relish, Worcestershire, hot sauce, paprika, salt, and black pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the rest (at least 15 minutes for flavors to meld).

Make the sauce

Place the thinly sliced cabbage (or coleslaw mix) in a bowl. Add the apple cider vinegar, sugar, salt, and black pepper. Toss thoroughly to combine and let sit for 10–15 minutes, tossing once or twice. This slightly softens the cabbage and quick-pickles it. Drain any excess liquid before assembling.

Quick pickled slaw

Slice the dill pickles lengthwise into thin spears or rounds, depending on your preference, and set aside.

Prepare pickles

If using smoked tempeh: slice into 1/4-inch strips and optionally marinate briefly in 1 tbsp soy sauce + 1 tsp maple syrup for 10 minutes to deepen flavor. For pre-sliced vegetarian corned-beef substitute use as-is. Heat a skillet over medium and add 1 tsp butter or oil; sear tempeh/slices 2–3 minutes per side until browned and slightly crisp. Remove from skillet and keep warm.

Prep protein

Lay out 4 slices of rye bread. Spread a generous tablespoon (about 1.5 tbsp) of the prepared sauce on each slice. Top each with a slice of Swiss cheese, then a layer of the warmed corned-beef substitute or tempeh (about 3 oz per sandwich). Add about 3/4 cup of the quick-pickled cabbage on top of the protein, and arrange 1–2 sliced dill pickles per sandwich. Finish with a second slice of Swiss cheese and close with remaining bread slices (sauce side in).

Assemble sandwiches

Butter the outside faces of each sandwich evenly (about 1 tsp butter per outside face, or use remaining butter). Heat a large skillet or griddle over medium-low to medium heat. If desired sprinkle 1/4 tsp caraway seeds onto the inside cheese layer before closing for a touch of flavor. Place sandwiches in the skillet and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese has melted. If bread browns before cheese melts, reduce heat and cover the pan for 1–2 minutes to help melt the cheese.

Butter and cook

Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich diagonally and serve hot with any remaining sauce on the side for dipping.

Rest and serve

rye bread slices

Swiss cheese (sliced)

vegan or vegetarian corned-beef substitute (sliced) or thick-cut smoked tempeh

mayonnaise or vegan mayo

ketchup

sweet pickle relish

Worcestershire sauce (use vegan if needed)

hot sauce

paprika

salt

black pepper (freshly ground)

green cabbage (thinly sliced) or coleslaw mix

apple cider vinegar

granulated sugar

black pepper

dill pickles (sliced lengthwise)

caraway seeds

extra butter or olive oil for pan

Whisk together mayonnaise, ketchup, prepared horseradish, Dijon mustard, Worcestershire sauce, apple cider vinegar, paprika, hot sauce (if using), salt, and black pepper in a bowl until smooth and well combined. Taste and adjust seasoning (add more vinegar for tang, more horseradish for heat). Chill while assembling sandwiches, at least 15 minutes.

Make dressing

Place drained sauerkraut in a small nonstick skillet over medium heat with 1 tablespoon of water. Heat, stirring, until warmed through and slightly softened, 3–5 minutes. Drain off any excess liquid and keep warm. This mellows the sauerkraut and prevents soggy bread.

Prepare sauerkraut

Lay out 4 slices of rye bread. Spread about 1 to 1 1/2 tablespoons of the prepared dressing on each slice. Divide smoked turkey evenly among the 4 slices (about 4 oz per sandwich). Top each with 1/2 cup warmed sauerkraut (about 1/2 cup each) and 2 slices of Swiss cheese. Place the remaining 4 bread slices on top, dressing side down or plain, as desired.

Spread softened butter evenly on the outside faces of both top and bottom slices of each sandwich (about 1 tablespoon per sandwich total). Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet and cook gently until the bread is golden brown and the cheese begins to melt, about 3–4 minutes per side. Press lightly with a spatula or a weighted press to help the sandwich seal and the cheese melt. If bread is browning too quickly before cheese melts, lower heat and cover pan for 1–2 minutes.

Butter and grill

Remove sandwiches from skillet and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve warm with optional pickle slices and a sprinkle of chopped parsley. Extra dressing can be served on the side for dipping.

smoked turkey breast, thinly sliced

sauerkraut, drained and lightly pressed

Swiss cheese, sliced

unsalted butter, softened

prepared horseradish

Worcestershire sauce

hot sauce (optional)

pickle slices

parsley, chopped

Place the chicken thighs (or breasts) in a medium saucepan and cover with the 2 cups of chicken broth. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer until internal temperature reaches 165°F (about 12–15 minutes for thighs, 15–18 for breasts). Remove chicken and let cool slightly, then shred into bite-sized pieces using two forks. Reserve the poaching liquid (strain if needed) — you can use up to 1/2 cup to thin the filling if necessary.

Poach and shred the chicken

Heat the olive oil and 2 tbs butter in a 10-inch ovenproof skillet or Dutch oven over medium heat until butter foams.

Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in the 1/3 cup flour and cook, stirring constantly, 1–2 minutes to remove the raw flour taste and form a roux with the vegetables.

Slowly whisk in the 1 cup whole milk and up to 1/2 cup reserved poaching liquid (or additional broth) until the mixture is smooth and begins to thicken. Bring to a gentle simmer for 2–3 minutes.

Add the shredded chicken, frozen peas (if using), thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and taste; adjust seasoning. If the filling seems too thick, add more reserved broth by 1–2 tbs increments to reach a thick but spoonable consistency.

Remove skillet from heat and, if desired, stir in chopped parsley. The filling should be thick enough to support the biscuits on top.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

In a large bowl, whisk together 2 cups flour, 1 tbs baking powder, 1 tsp salt, and 1 tsp sugar (if using).

Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 6–8 turns).

In a small bowl, whisk the 3 tbs cold buttermilk with the 1/2 cup cold whole milk. (If using straight buttermilk, use 1/2 cup total.) Pour most of the liquid into the flour mixture and gently fold until a shaggy, slightly sticky dough forms. Add a tablespoon more milk if dough is too dry. Do not overmix—stop when the dough holds together.

Turn the dough out onto a lightly floured surface and fold it over itself 2–3 times to create layers. Pat or roll to about 3/4-inch thickness. Using a 2 1/2-inch biscuit cutter (or a floured glass), cut out 8–9 biscuits. Press scraps together gently and cut remaining biscuits.

Place biscuits on top of the prepared chicken filling in the skillet, leaving a little space between them so hot steam can circulate. Alternatively, you can arrange them closer for pull-apart biscuits. Beat the egg and brush the tops of the biscuits, then sprinkle with a little coarse salt if desired.

Brush the exposed biscuit edges with the 1 tbs melted butter. Place the skillet (or transfer to a baking dish if your skillet isn’t ovenproof) in the preheated 425°F oven.

Bake until the biscuits are golden brown on top and a knife inserted into the filling comes out hot, about 18–22 minutes. If biscuits brown too quickly, tent lightly with foil for the last 5 minutes.

Remove from oven and let rest 5 minutes. Brush biscuits with any remaining melted butter and garnish the filling with extra chopped parsley, if using. Serve hot, scooping filling with a biscuit.

boneless skinless chicken thighs (or breasts)

chicken broth

carrots, diced small

celery, diced small

frozen peas (optional)

fresh thyme leaves (or 1/2 tsp dried)

olive oil

baking powder

granulated sugar (optional)

cold unsalted butter, cut into small cubes

cold buttermilk (or whole milk with 1 tbs lemon juice)

cold whole milk (additional to adjust)

egg (for egg wash)

fresh parsley, chopped (optional)

melted butter for brushing biscuits

In a large bowl whisk together the flour and 1/2 tsp salt. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Make dough

Sprinkle 4 tablespoons of ice water over the mixture, toss gently with a fork, and add more water 1 tablespoon at a time as needed until dough just comes together when pinched (you may not need all the water). Do not overwork.

Divide dough into two discs, flatten slightly, wrap in plastic, and chill at least 30 minutes (up to 2 days).

Whisk the egg with 1 tsp cold water and refrigerate until ready to use.

Prepare egg wash

Prepare the grated potato: after grating, squeeze out excess moisture with a clean kitchen towel or paper towels and set aside. This prevents a soggy filling.

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil and 1 tablespoon butter. When shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds more until fragrant.

Add the ground pork and ground beef (if using) to the skillet. Break the meat up with a spatula and cook over medium-high heat until browned and no longer pink, about 6–8 minutes. Drain off excess fat if there is a lot, leaving a little for flavor.

Stir in the grated potato, chicken or beef stock, and 1 tablespoon tomato paste. Reduce heat to medium-low and simmer, stirring occasionally, until much of the liquid has evaporated and the mixture is fairly dry but still moist, about 8–10 minutes.

Add the thyme, ground cinnamon, allspice, ground cloves, 1.5 tsp salt, and 3/4 tsp black pepper. Taste and adjust seasoning — tourtière should be savory with a hint of warming spice. If using parsley, stir it in now. Remove from heat and let the filling cool to room temperature (about 20–30 minutes).

Preheat the oven to 375°F (190°C). Lightly flour a work surface and roll one dough disc into a circle roughly 11–12 inches in diameter and about 1/8 inch thick. Fit it into a 9-inch deep-dish pie plate, leaving an overhang.

Fill the pastry with the cooled meat and potato mixture, mounding slightly in the center but keeping the filling level with the rim. Brush the exposed rim with a little egg wash.

Roll the second dough disc into a similar-sized circle and place it over the filling. Trim the overhang leaving about 1/2 inch, then fold the top and bottom edges together and crimp to seal. Cut a few slits in the top crust to vent steam; for a decorative touch, create a small pattern with a knife or use a fork to press edges.

Brush the top crust with the egg wash to promote browning. If desired, sprinkle a tiny pinch of coarse salt on top.

Place the pie on a baking sheet to catch drips and bake at 375°F (190°C) for 45–55 minutes, or until the crust is deep golden and the filling is bubbling through vents. If the crust browns too quickly, tent loosely with foil for the last 15 minutes.

Remove the pie from the oven and let rest at least 15–20 minutes before slicing so the filling sets. Serve warm or at room temperature with store-bought or homemade ketchup or pickles on the side if desired.

Bailey Melt

Clam Chowder

Vegetarian Reuben

Smoked Turkey Reuben

Chicken And Biscuits

Tourtière