Sandwiches & Burgers

Goat Cheese Spinach Pesto Egg Sandwiches

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Friends, we have another epic sandwich on our hands and I’m having trouble containing myself yet again. This little breakfast sandwich is savory, creamy, tangy and a whole lot of deliciousness.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

My inspiration for this sandwich came from a little weekday date Matt and I had. There is a cafe near Matt’s office and a couple months ago we had lunch there together. I got this crazy delicious egg sandwich with spinach, pesto, goat cheese and pickled red onions on a buttery roll. I’ve been craving it ever since so I decided to re-create my own.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Instead of keeping all the components separate I made the pesto with spinach and goat cheese. I’ve made spinach pesto before, but I’ve never used goat cheese in my pesto. Oh my goat cheese heavens! It made the pesto so creamy and gave it the consistency of almost a pesto spread. Which could not be more perfect since it gets spread right onto these toasted kaiser rolls. These are the same rolls from the Barbecue Meatloaf Sandwiches with Caramelized Onions and I used the same egg wash method with everything but the bagel seasoning since I’m channeling breakfast. You really could eat this sandwich for any meal, but I wanted to include some of those breakfast flavors since we’re working with eggs.

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Next, we have the scrambled egg patty. You could scramble your eggs in a pan, but if you cook the egg in a ramekin in the microwave then it will be the perfect shape for egg sandwiches. Finally, after being slathered with goat cheese spinach pesto, it gets topped with some tangy Quick Pickled Red Onions and some additional creamy goat cheese. Yum!

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Okay, back to the goat cheese spinach pesto because I’m still not done talking about it. The recipe below makes more pesto than you will need for the sandwiches, which is amazing because then you can either a) make even more sandwiches with it or b) use it on everything for the next few days. I had the pesto on chicken, mixed in with rice, on turkey sandwiches and stirred into pasta with shrimp. I couldn’t get enough of it and was very sad when we used it all up. I guess that just means I have to make it again soon!

Goat Cheese Spinach Pesto Egg Sandwiches  |  Lemon & Mocha

Goat Cheese Spinach Pesto Egg Sandwiches
 
Yield: 2 sandwiches
Ingredients
  • 4 cups spinach leaves
  • ⅓ cup nuts, see note
  • 1 clove garlic
  • ½ teaspoon salt
  • ½ cup olive oil
  • 1 ounce goat cheese, plus more for topping
  • 2 kaiser rolls
  • 3 eggs
  • Everything but the bagel seasoning
  • Pickled red onions, for topping
  • Cooking spray
Directions
  1. Puree the spinach, nuts, garlic and salt in a food processor. Add the olive oil and continue to pulse until smooth. Add the goat cheese and pulse until smooth. Set aside.
  2. Beat 1 of the eggs in a small bowl then add 1 tablespoon water. Brush the tops of the buns then top with everything but the bagel seasoning. Toast in your toaster oven or oven.
  3. Spray 2 small ramekins or microwave-safe bowls with cooking spray. Beat each of the remaining 2 eggs in their own ramekin and season with salt and pepper. I usually add a splash of milk. Lightly cover and microwave for 1 minute.
  4. To make the sandwiches, spread the bottom of each bun with some of the goat cheese spinach pesto. Carefully remove the egg from the ramekin and place on top along with the pickled red onions and additional goat cheese, if desired.
Notes
You can use whichever type of nut you prefer in pesto; I would recommend toasted pine nuts, almonds or walnuts. Alternatively, you could use 3 tablespoons of pumpkin seed butter instead as that is what I used for this recipe.

 

Barbecue Meatloaf Sandwiches with Caramelized Onions

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

Before I dive into these epic meatloaf sandwiches, I forgot to tell you all last week how the February cookbook recipe went! Matt and I made the Angel Hair Frittata from the Half Baked Harvest Cookbook. It was loaded with broccolini, roasted red peppers, sun-dried tomatoes and pesto. The flavor was really good and I think we’ll make it again, but we weren’t one hundred percent sold on the angel hair pasta in it. We love pasta and we wanted to be able to taste it more so since we couldn’t really taste it we might just make it without the pasta next time.

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

Now, back to these Barbecue Meatloaf Sandwiches with Caramelized Onions. Matt’s birthday is tomorrow so I wanted to make him a special meal last week to celebrate. Yes, a week early because that’s what happens when you’re a food blogger! Matt loves meatloaf and while this meatloaf on its own is amazing I knew I needed to kick it up a notch to make it birthday meal worthy. Enter toasted bun, melted provolone cheese, fresh arugula and rich caramelized onions!

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

These sandwiches ate like a burger except multiply the tender factor and the flavor level by at least ten. Trust me, it’s a scientific fact. The key to a tender meatloaf is making sure you have enough fat and enough moisture. I used 80% lean ground beef and added moisture with barbecue sauce, an egg, Dijon, and balsamic. To take it even further, I added bread that had been soaked in beef broth. If you add bread crumbs all they will do is take moisture away from the meat.

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

To get an even richer flavor I added some sautéed mushrooms and onions. Raw veggies are great, but anytime you get a chance to sauté them it really brings out an unbeatable depth of flavor. Finally, cook the meatloaf low and slow freeform on a rimmed baking sheet so that all the barbecue sauce slathered sides get a chance to caramelize. Yum!

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

Every time I’ve ever made meatloaf I’ve made it slightly differently because I’ve used whatever I have on hand in the fridge and I always add ingredients by feel. If the meatloaf is sticking to the bowl then it needs more liquid ingredients. Now that I finally wrote down a recipe I can recreate it exactly next time Matt says make that really good meatloaf again! I will definitely be making it for these sandwiches again because this has got to be the most ultimate way to eat meatloaf for dinner.

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

Also, I normally dread taking photographs of burgers and sandwiches because they’re really hard to make look appetizing, but I’m so excited with how my photos came out and they’re really doing justice to these epic sandwiches! Enjoy!

Barbecue Meatloaf Sandwiches with Caramelized Onions  |  Lemon & Mocha

Barbecue Meatloaf Sandwiches with Caramelized Onions
 
Yield: 10 sandwiches
Ingredients
for the meatloaf
  • 1 tablespoon olive oil
  • ½ small onion, small diced
  • 4 ounces sliced cremini mushrooms, roughly chopped
  • Salt, pepper and Italian seasoning
  • 1 egg
  • 1 slice bread (I used potato bread), torn into pieces
  • ½ cup beef broth
  • 1 cup barbecue sauce, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 pounds 80% lean ground beef
for the sandwiches
  • 4 medium onions, halved then sliced
  • 1 tablespoon plus 1 teaspoon olive oil
  • Salt
  • 10 kaiser or brioche buns, cut in half
  • 10 slices provolone cheese
  • Arugula, for topping
  • Barbecue sauce, for topping
Directions
for the meatloaf
  1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with nonstick aluminum foil and set aside.
  2. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and mushrooms then season with salt, pepper and Italian seasoning. Cook until tender and slightly caramelized, about 7 minutes. Remove from the heat.
  3. Beat the egg in a large mixing bowl. Soak the bread pieces in the beef broth for a few minutes then add the soaked bread pieces to the mixing bowl; they will be really mushy. Add ½ cup barbecue sauce, balsamic vinegar, Dijon, garlic powder, salt and black pepper. Add the sautéed onions and mushrooms then mix everything together. Add the ground beef then use your hands to incorporate everything together, being sure not to over-mix (see note). It will come together more on the baking sheet. Scoop the meatloaf mixture onto the prepared baking sheet and form it into a long log, making it roughly the width of your kaiser buns, a couple inches high and then however long it needs to be. Mine was about 12-inches long. Cover the outside of the meatloaf completely with the remaining ½ cup of barbecue sauce.
  4. Bake until it reaches an internal temperature of 165 degrees F, about 1 hour and 5-10 minutes. Let it rest for a couple minutes before taking the temperature of the meatloaf. Once it’s 165 degrees F, let rest for 10 minutes before slicing.
for the sandwiches
  1. Caramelize the onions. Heat the oil in a large saucepan over medium-low heat. Add the onion slices then toss to coat. Season with salt. Cook the onions, stirring every few minutes for 35-40 minutes. Towards the last 20 minutes if they start getting burnt in spots add a little more water (no more than a tablespoon at a time). If you want them really caramelized, you can continue cooking for an additional 10 minutes, but you will want to stir very frequently to make sure they don’t burn. Remove from the heat when done.
  2. Toast the buns. If desired, brush the tops of the buns with an egg wash (1 beaten egg with 1 tablespoon water) then top with poppy seeds and dried onion flakes before toasting.
  3. Melt the provolone over the meatloaf slices then place on the toasted burger buns along with some caramelized onions, arugula and barbecue sauce.
Notes
I recommend using one of the following methods to help keep the meatloaf mixture from sticking to your hands (because you’re able to better incorporate everything without over-mixing if you use your hands): coating your hands with cold water, lightly coating your hands with olive oil or using disposable gloves.

Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Hi everyone! Matt and I got back from our Japan vacation early Sunday morning. I’m a few days behind, but I’m finally checking in with you all! We had an amazing time – the sites were unreal and the food was beyond delicious! I am planning to eventually put together a food guide so I’m looking forward to sharing more of our trip with you all. In the meantime, I’m going to be posting a few pictures on Instagram over the next few weeks so make sure you’re following me! Now, let’s dive into today’s recipe in preparation for the day after Thanksgiving.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These, my friends, are Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce. Fluffy potato rolls are stuffed with leftover turkey, tangy cranberry barbecue sauce, a quick maple mayo and gooey cheese. You bake them in the oven so the tops get golden with just a bit of crispy cheese on top. I may have made these sliders with Thanksgiving in mind, but they would also be perfect for tailgating, Super Bowl parties or an everyday Friday night.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Have you made pull-apart sliders before? They are one of my favorite ways to serve an easy, casual meal. You cut a set of rolls open and lay them flat in a baking pan. Then you add your toppings like it is one big piece of bread before adding the top half of the roll set. They get baked away and then it’s time to eat! I usually let them cool for a minute then cut them in the pan so the sliders are easier to actually pull-apart without the filling getting yanked out every time someone grabs one.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

These are designed to use up you leftover Thanksgiving turkey and cranberry sauce since having those two dishes meal after meal can get a little boring. Gooey, cheesy sliders are definitely not boring and the sweetness of the maple mayo with the tanginess of the cranberry sauce balances perfectly. You can really use any kind of rolls for these, but I love potato rolls since they are so buttery and fluffy. I was only going to eat one or two of these sliders, but I couldn’t help gobbling them up with Matt over the next couple days.

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

I hope you enjoy these sliders! What Thanksgiving leftovers are you looking forward to the most?

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce  |  Lemon & Mocha

Leftover Turkey Pull-apart Sliders with a Maple Mayo and Cranberry Barbecue Sauce
 
Yield: 9 sliders
Ingredients
  • 2 tablespoons mayonnaise
  • 1 teaspoon maple syrup
  • 2 tablespoons barbecue sauce
  • 2 tablespoons cranberry sauce
  • 9 dinner rolls, cut in half
  • 1½ cups roasted turkey pieces
  • ¾ cup shredded mozzarella, plus more for topping
  • 1 tablespoon butter
Directions
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine the mayonnaise and maple syrup. Set aside.
  3. In another small bowl, combine the barbecue sauce and cranberry sauce. Set aside.
  4. Place the bottom halves of the dinner rolls into an 8 x 8” square baking pan. Evenly spread on the maple mayo. Top with the turkey pieces, then the shredded mozzarella. Spoon the cranberry barbecue sauce over top. Put the top half of the rolls on.
  5. Melt the butter. Spread the butter over the tops of the rolls then sprinkle some extra shredded mozzarella on top. Bake in the oven for 15 minutes, or until the tops are golden brown and the cheese is melted.

 

 

Maple Apple Grilled Cheese

Maple Apple Grilled Cheese  |  Lemon & Mocha

Happy Friday, friends! It seems only right to celebrate the upcoming weekend with something ooey, gooey and cheesy. Since it’s already October we can’t forget the fall flavors either! This grilled cheese is loaded with tart granny smith apple slices, a sweet and spicy maple mustard and some maple smoked cheddar. I only have one other grilled cheese recipe on Lemon & Mocha and while the Hobo Egg Grilled Cheese is an epic sandwich, it’s about time I shared some more cheesy goodness.

Maple Apple Grilled Cheese  |  Lemon & Mocha

This grilled cheese has been in motion ever since I bought some spicy maple mustard and some maple smoked cheddar cheese. Pemberton Farms is a local market and nursery Matt and I like to go to and mid-summer we went on a Saturday to buy a bunch of flowers and bushes. We never have an issue parking there, but there was a line to get in the parking lot. We circled the block before finally finding a street spot and headed in to see that they were having a customer appreciation day complete with dozens of local vendors giving away samples of food, beer, wine and spirits. There was even free barbecue in the parking lot and a live band in the outdoor nursery! Needless to say, it was a bad day to try and buy flowers, but a perfect day to eat some free food and chat with local vendors.

Maple Apple Grilled Cheese  |  Lemon & Mocha

I tried this maple smoked cheddar from Grafton Village Cheese that was creamy with a little sweetness from the maple and had a nice smoky flavor. I commented that the cheese would be really good on a grilled cheese with apples and the woman at the vendor booth said she loves making them with April’s Maple spicy maple mustard. I knew she was onto something so we bought both the cheese and the mustard. I’ve been waiting a while to make this grilled cheese since I wanted to make it in the fall and it was definitely worth the wait. Although I most likely won’t be waiting weeks to have it again!

Maple Apple Grilled Cheese  |  Lemon & Mocha

Since April’s Maple is really local I wrote in the recipe for you to make your own maple mustard with equal parts spicy mustard and pure maple syrup, but if you spot April’s Maple products near you I definitely recommend trying them out! If you can’t find the Grafton Village maple smoked cheddar (although I noticed online that Wegman’s seems to carry it, even in some non-local towns), you can substitute with any smoked cheddar, smoked gouda or a sharp cheddar.

Maple Apple Grilled Cheese  |  Lemon & Mocha

Other than the outrageous fall flavors inside, the key to a perfect grilled cheese is how you cook the outside. My two biggest tips are 1) cook it low and slow so the cheese has plenty of time to melt and 2) spread mayonnaise on the outside of your bread. Yes, mayonnaise! I first learned this trick from Roxy’s Grilled Cheese, which is a Boston food truck. The mayo gets cooked off, but it creates a perfectly browned and crunchy outside to your grilled cheese. Every bit of that outside bread gets a very thin coat of the mayo making sure that the entire surface area of that bread will get browned in the pan. Definitely try this one!

Maple Apple Grilled Cheese  |  Lemon & Mocha

Maple Apple Grilled Cheese
 
Yield: 1 grilled cheese
Ingredients
  • 1½ teaspoons Dijon or spicy mustard
  • 1½ teaspoons pure maple syrup
  • 2 slices sourdough bread
  • 2 teaspoons mayonnaise
  • 3 ounces maple smoked cheddar, sliced
  • 6 thin slices of granny smith apple, about ¼ of a large apple
Directions
  1. In a small bowl, combine the mustard and maple syrup. Spread over the inside of one of the slices of sourdough bread.
  2. Heat a nonstick frying pan over medium-low heat. Spread 1 teaspoon of the mayonnaise on the other side of the bread you spread the maple mustard on. Place the bread in the frying pan, mayonnaise side down. Next evenly place the slices of cheese on top of the mustard then evenly place the slices of apple. Spread the other teaspoon of mayonnaise on the outside of the second slice of bread and place that slice of bread, mayonnaise side up, on top of the sandwich stack. Cover the grilled cheese with a pot lid big enough to cover it.
  3. Cook until the cheese melts then carefully flip. This will depend on how thin you sliced your cheese, but mine cooked on medium-low for 7 minutes. Once you flip the grilled cheese leave it uncovered. Turn up the heat to medium-high and cook just until the bottom bread gets browned and crispy, about 1-2 minutes. Remove from the pan, let cool for a minute or two, then cut and enjoy!
Notes
If you can’t find maple smoked cheddar, use smoked cheddar. If you can’t find smoked cheddar you can substitute with smoked gouda or sharp cheddar.

 

Strawberry Peanut Butter Wraps

Strawberry Peanut Butter Wraps  |  Lemon & Mocha

Yes, this recipe literally is strawberries and peanut butter, or the nut butter of your choice, wrapped inside a tortilla. Yes, I realize you probably don’t need a recipe to create that. Yes, I did go ahead and post it anyways. The reason is that I’m always looking for new lunch ideas for Matt and I. I like switching up my meals a lot because a) there’s so many different meals out there to try and b) I get bored of having the same thing all the time. I figured other people on here might also be looking for some lunch or snack-time inspiration so here we are!

Strawberry Peanut Butter Wraps  |  Lemon & Mocha

Peanut butter and jelly is such a good classic combination, but sometimes I’m a little hesitant to use jelly because of all the added sugar and ingredients. That’s where the fresh strawberries come in. You still get the taste of a peanut butter and strawberry jelly sandwich without all the additional ingredients. This simple Strawberry Peanut Butter Wrap is just a starting point – you can completely change yours up to whatever suits your preferences or mood. You all know I love a good recipe with the possibility for options!

Strawberry Peanut Butter Wraps  |  Lemon & Mocha

I think it’s safe to say that I currently have a butter addiction. I’m not talking about actual butter though; I’m talking about nut and seed butters. Right now in our kitchen cabinets we have creamy peanut butter, peanut butter with flax and chia seeds, crunchy almond butter and dark chocolate sunflower seed butter (my favorite!). There’s also cookie butter, but that’s for special occasions. This wrap could be made with whichever nut or seed butter you want. You could even combine a couple! Okay, mind blown. Anyways, you can also switch up the fruit, but I think berries like raspberries or blackberries would taste best in this wrap. If you want to get a little extra you could always add in a little granola.

Strawberry Peanut Butter Wraps  |  Lemon & Mocha

If you are a peanut butter and jelly fan then you are going to love the Food Network Magazine’s September muffins that I’ll be sharing next Friday!

Strawberry Peanut Butter Wraps  |  Lemon & Mocha

Strawberry Peanut Butter Wraps
 
Yield: 1 serving
Ingredients
  • 1 whole wheat tortilla
  • Nut or seed butter of choice
  • 5 small-medium quartered strawberries
Directions
  1. If your tortilla is going to be too stiff to roll without breaking, place it on a plate under a damp paper towel and microwave for 10 seconds.
  2. Spread some nut or seed butter on the tortilla to completely cover one side. Place your cut strawberries on the bottom edge of the tortilla then roll it up.

 Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!