Melted Sandwich

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Fries (Wavy-Cut), Jalapenos (Sliced), Onions (Caramelized), Pickled Cucumber Salad, Pickles (Sliced), Mushrooms (Sauteed), Spinach (Sautéed)

Vegetables

Seasonings

Fryer Oil

Creamy BBQ, Margarine (Liquid), Mayonnaise, Mayonnaise (Sun-dried Tomato), Pico de Gallo, Ranch Dressing, Spread (Sweet Grilling)

Sauces, Spreads, & Dressings

Bacon Strips, Burnt Ends (Beef Brisket), Chicken Breast (Fried), Chicken Breast (Grilled), Chorizo, Ham (Shaved), Pot Roast, Sausage Crumbles, Turkey (Shaved)

Meats

Desserts

American, Cheddar, White, Provolone, Swiss

Cheese

Feelin' Groovy Melt

Breads

Pickled Cucumber Salad

Seasonal Fruit

French Fries

Talkin' Turkey Melt

Rise 'N Spice Melt

Hot Mess Melt

Giddy Up Melt

Classic Meltdown

Hittin' Snooze Melt

Hot 'N Spicy Melt

Breakfast 'N Bread Melt

A delicious melt sandwich loaded with various tasty ingredients.

Treatin' Myself Melt

Basic Mini Melt

Prepare the Fillings

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Cook the Bacon

Spread butter on one side of each slice of sourdough bread.

Butter the Bread

On the unbuttered side of one slice, layer the cheddar cheese, mozzarella cheese, bacon, avocado slices, tomato slices, spinach, and a drizzle of hot sauce.

Layer the Ingredients

Top with the second slice of bread, buttered side facing up.

Close the Sandwich

Place the sandwich in a skillet over medium heat. Grill for 3-4 minutes until golden brown.

Grill the Sandwich

Carefully flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden.

Flip and Grill Again

Once grilled, remove the sandwich from the skillet, let it cool for a minute, slice in half, and serve with additional hot sauce if desired.

Remove and Serve

Sourdough Bread

Butter

Cheddar Cheese

Mozzarella Cheese

Cooked Bacon

Avocado

Tomato

Spinach

Mayonnaise

Hot Sauce

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, beat the eggs. Add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Combine Mixtures

If desired, fold in chocolate chips and/or chopped nuts into the batter.

Add Optional Toppings

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare the Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

Chopped nuts

Peel and cut the potatoes into wavy shapes using a crinkle cutter.

Prepare the Potatoes

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt.

Fry the Potatoes

Slice the jalapenos into thin rings. Set aside for serving.

Slice the Jalapenos

In a skillet, melt butter over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring frequently, until the onions are golden brown and caramelized, about 20-25 minutes.

Caramelize the Onions

In a bowl, combine sliced cucumbers, white vinegar, sugar, salt, and dill. Mix well and let sit for at least 30 minutes to pickle.

Prepare the Pickles

Slice the pickles into rounds and serve alongside the other dishes.

Serve the Pickles

In a skillet, heat olive oil over medium-high heat. Add chopped garlic and sauté for 1 minute. Add sliced mushrooms and salt. Cook until mushrooms are browned and tender, about 5-7 minutes.

Sauté the Mushrooms

In another skillet, heat olive oil over medium heat. Add fresh spinach and salt. Sauté until wilted, about 3-5 minutes.

Sauté the Spinach

Potatoes

Jalapenos

Onions

Cucumbers

White vinegar

Sugar

Dill

Pickles

Mushrooms

Olive oil

Garlic

Fresh spinach

Use a measuring spoon to measure 1 teaspoon of sea salt and 1 teaspoon of black pepper.

Measure the Ingredients

In a small bowl, combine the sea salt and black pepper. Stir well to ensure an even distribution.

Mix the Seasonings

Sea Salt

Black Pepper

Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into serving-sized pieces if necessary.

Prepare the Fish

In a small bowl, mix together salt, black pepper, garlic powder, and paprika. Rub this spice mixture all over the fish fillets, ensuring they are evenly coated.

Season the Fish

Place the gluten-free flour in a shallow dish. This will be used to coat the fish before frying.

Prepare the Coating

In a deep fryer or a large pot, pour the soybean oil and heat it to 350°F (175°C). Use a thermometer to check the temperature to ensure the oil is hot enough for frying.

Heat the Oil

Take each seasoned fish fillet and dredge it in the gluten-free flour, shaking off any excess flour.

Coat the Fish

Carefully place the coated fish fillets into the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes on each side or until golden brown and crispy.

Fry the Fish

Once cooked, remove the fish from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Drain and Serve

Soybean oil

Fish fillets (any type)

Gluten-free flour

Black pepper

Garlic powder

Paprika

In a mixing bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Prepare Creamy BBQ Sauce

In a small saucepan over low heat, melt unsalted butter. Once melted, stir in olive oil, minced garlic, and fresh herbs. Mix thoroughly and remove from heat. Allow to cool slightly before serving.

Make Liquid Margarine Spread

In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. Adjust seasoning to taste.

Prepare Mayonnaise Dressing

In a large bowl, combine diced tomatoes, red onion, fresh cilantro, lime juice, and salt. Toss gently to mix and let it sit for 10 minutes to allow flavors to meld.

Prepare Fresh Pico de Gallo

Ketchup

Apple cider vinegar

Brown sugar

Worcestershire sauce

Smoked paprika

Onion powder

Unsalted butter

Garlic, minced

Fresh herbs (parsley, thyme, or basil)

Dijon mustard

Lemon juice

Tomatoes, diced

Red onion, diced

Fresh cilantro, chopped

Lime juice

In a large skillet over medium heat, cook the bacon strips until crispy, about 8-10 minutes, flipping halfway through. Drain on paper towels before serving.

Cook Bacon

Preheat your smoker to 225°F (107°C). Rub the brisket with brown sugar, paprika, black pepper, salt, and smoked paprika. Place in the smoker and cook for 8-10 hours or until tender.

Prepare and Cook Brisket

Once the brisket is cooked, cube it into bite-sized pieces. Toss the cubes with barbecue sauce and place back in the smoker for an additional 1 hour.

Cut and Glaze

In a bowl, season flour with salt and black pepper. In another bowl, beat the eggs. In a third bowl, place breadcrumbs.

Prepare Chicken

Dip each chicken breast first in the flour, then into the eggs, and finally in the breadcrumbs. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for 6-7 minutes on each side until golden brown and cooked through.

Coat and Fry

In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper. Add chicken breasts and marinate for at least 30 minutes.

Marinate Chicken

Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side until fully cooked.

Grill Chicken

In a skillet over medium heat, cook the chorizo sausage, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.

Cook Chorizo

Simply place the shaved ham on a serving platter. It can be served cold or heated in a skillet for a few minutes.

Serve Shaved Ham

In a large pot, season the chuck roast with salt and black pepper. Sear the roast on all sides over medium-high heat, then add chopped carrots, potatoes, onion, and beef broth. Bring to a simmer, cover, and cook for 3-4 hours until the roast is tender.

Prepare and Cook Pot Roast

In a skillet over medium heat, cook the sausage until browned and crumbled, about 8-10 minutes.

Cook Sausage

Place the shaved turkey on a serving platter. It can be served cold or heated in a skillet for a few minutes.

Serve Shaved Turkey

Bacon strips

Beef brisket

Barbecue sauce

Chicken breasts

Flour

Breadcrumbs

Chorizo sausage

Shaved ham

Chuck roast

Carrots

Onion

Beef broth

Thyme

Sausage

Shaved turkey

In a bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Prepare the Crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until well combined. Add sour cream, eggs, and vanilla extract, mixing until smooth and creamy.