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6 Awesome Recipes to Make With Summer Tomatoes

July 20, 2020

Isn’t tomato season the best? Nothing beats a perfect tomato sandwich or a simple Caprese salad, but if you want to think outside of the box a little, here are 6 awesome recipes to make with summer tomatoes. You’ll be wishing for summer year-round!

a photo collage showing various recipes to make with summer tomatoes

There are not many times of the year that I think are better than July, August, and early September, because tomatoes. I think we are all pretty much in agreement about the fact that a tomato outside of these three months is pretty much just a vaguely tomato-flavored orb. A summer tomato, though…well, there just really isn’t much that I love more. I thought I’d share with you some of my favorite recipes to make with summer tomatoes!

Green Tomatoes

Your tomatoes don’t have to be ripe to be a perfect specimen. In fact, I love a green tomato almost as much as I love a perfectly ripe red tomato that requires three napkins (and probably a sink to lean over) to eat. Green tomatoes aren’t always easy to find, but this is one iteration of tomato that I am happy to buy at the supermarket, and they are usually available at Publix. I haven’t tried it, but I have read that if you can’t find a green tomato, an unripe supermarket red tomato can actually make a decent substitute.

Oven-Fried Green Tomatoes
Everyone automatically thinks of fried green tomatoes, and there’s a reason for that. I am not a huge fan of frying, though, so I dip the tomatoes in the coating, give them a spritz of oil, and bake them in the oven. You could totally do these in the air fryer as well!
Check out this recipe
Fried green tomatoes are Southern food at its best, but oven-fried green tomatoes take the messy, popping oil factor out of the equation! | Recipe from Chattavore.com
Fried Green Tomato Sandwich With Bacon
I realize that it’s barely a variation of the last recipe, but how can you go wrong when you put oven-fried green tomatoes on a chewy hoagie roll with bacon and remoulade? That’s right. You can’t.
Check out this recipe
If you love fried green tomatoes and bacon, you'll love this fried green tomato sandwich with bacon and remoulade! It's a new Southern classic. | recipe from Chattavore.com

Beefsteak Tomatoes

The classics, beefsteak tomatoes are what you see on just about every produce stand’s tables this time of year. When they are perfectly ripe, they are impossibly red and juicy and I couldn’t possibly hate on them. Feel free to sub in any red, yellow, orange, or even purple tomato in these recipes!

Pimento Cheese Tomato Pie
Tomato pie is a classic. Usually, the filling is made with onions, cheese, and mayonnaise, so pimento cheese is just a little bit of a variation. Feel free to make your own or use your favorite store-bought brand. I used Palmetto Cheese for the pie pictured here. However you make it, it will be perfect.
Check out this recipe
Pimento cheese tomato pie is a perfectly simple, Southern dish that is wonderful as a main or a side, for breakfast, lunch, or dinner! | Recipe from Chattavore.com
Tomato Cobbler With Biscuit Topping
Fresh summer tomatoes and onions topped with homemade garlic cheddar biscuits? Yes please!
Check out this recipe
tomato cobbler | chattavore

Grape or Cherry Tomatoes

Tiny tomatoes can be a little harder to find at the farmers market or produce stand, but you can find them if you look hard enough. Or grow your own! But seriously, even if you make these recipes with grocery store tomatoes, you won’t regret it.

BLT Pasta Salad
This BLT pasta salad has rotini pasta, bacon, grape tomatoes, and romaine lettuce tossed in a buttermilk-mayo dressing. It’s a BLT in a bowl!
Check out this recipe
Chattavore.com | BLT pasta salad is a BLT sandwich in a bowl!
Grilled Naan Bread Pizza With Grape Tomatoes and Basil
When you want a grilled pizza but don’t want to fool with homemade dough, naan bread is there for you. Grape tomatoes pair perfectly with fresh mozzarella and basil atop the charred bread!
Check out this recipe

I hope these recipes get you excited about summer tomatoes! I know that I am personally excited to still have a couple of months to look forward to them. If writing this post has shown me anything, though, it’s that I need to get on creating more tomato recipes for you!

Filed Under: By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grill, Main Dishes, Recipes, Salad, Salads and Cold Dishes, Sheet Pan Recipes, Vegetables or Vegetarian Tagged With: round up, tomatoes By Mary // Chattavore Leave a Comment

Garlic Cheddar Biscuits

February 12, 2019

You can buy a mix to make garlic cheddar biscuits at home, but with this recipe you won't need to leave your house for great biscuits! | recipe from Chattavore.com

These garlic cheddar biscuits are not only delicious, they are SO easy to make even without a box of baking mix! Only a handful of ingredients! Flour, baking powder, baking soda, salt, garlic powder, butter, buttermilk, and cheddar cheese. They are SO good!

an overhead photograph of a basket of garlic cheddar biscuits
Cheddar Bay Biscuits

All right, I don’t care if you hate Red Lobster and think that their food is the worst ever (my family loves Red Lobster and I grew up eating there on a regular basis, and still do from time to time when my family goes out) everyone loves their Cheddar Bay Biscuits (if you don’t you don’t have to tell me I’m wrong.  Just be content in knowing it.). 
I remember when they first introduced them.  It was like some sort of epiphany, a little gift from Heaven in the shape of a cheesy, garlicky piece of soft bready goodness.  If Red Lobster ever decided to discontinue the Cheddar Bay Biscuits, they’d have to just go ahead and close their doors, because even their most devoted fans would commit mutiny.  Or so I hypothesize.  But I digress…..
an overhead photograph of a tray of garlic cheddar biscuits

Garlic Cheese Biscuits from Scratch!

Now, I am sure that many of you have attempted to make these garlic cheddar biscuits at home.  For many years, I did too, with my trusty Bisquick biscuit recipe (from the back of the box).  I was disappointed every time (sorry, Bisquick.  It’s true).  There was just something missing!  A few years ago, however, I found the book Top Secret Restaurant Recipes 2 (<–affiliate link) by Todd Wilbur, and everything changed. There was a recipe in the book for Cheddar Bay biscuits, and it was awesome.
a close-up photograph of garlic cheddar biscuits on a tray
The thing is…Todd’s recipe for garlic cheddar biscuits calls for Bisquick. You guys know me. There’s no Bisquick in this house. Biscuits must be made from scratch, whether they’re plain buttermilk biscuits or garlic cheddar biscuits. Now, I know that they sell Cheddar Bay biscuit mix in the stores these days, but these garlic cheddar biscuits are simple, with just a few ingredients (use self-rising flour to make the ingredient list even shorter). 

a photo collage showing dry ingredients for garlic cheddar biscuits and butter in a bowla photo collage showing butter being worked into dry garlic cheddar biscuit ingredients using a pastry blender and cheddar cheese being added to the bowla photo collage showing cheddar cheese and buttermilk being added to garlic cheddar biscuit dough and the finished dough

a photo collage showing garlic cheddar biscuit dough being scooped onto a baking sheet and garlic powder being stirred into melted butter

a photo collage showing garlic butter being brushed onto garlic cheddar biscuits and dry parsley flakes being sprinkled onto the biscuits

How to Make Garlic Cheddar Biscuits

  1. Stir together your dry ingredients: flour, salt, baking powder, baking soda, and garlic powder.
  2. Add cold butter.
  3. Work the butter in with your fingers or with a pastry blender.
  4. Add cheddar cheese.
  5. Add buttermilk.
  6. Stir in the cheese and buttermilk until it forms a cohesive dough.
  7. Scoop onto a baking sheet and bake until golden.
  8. Melt butter and add garlic powder to it.
  9. Brush the biscuits with garlic butter.
  10. Sprinkle dried parsley flakes on top of the biscuits.

This post contains an Amazon affiliate link. For more information, please see my disclosures. 

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

a photograph of a basket of garlic cheddar biscuits

Garlic Cheddar Biscuits
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Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon garlic powder, divided
  • 6 tablespoons cold unsalted butter, cut into cubes
  • 4 ounces (1 cup) cheddar cheese
  • 1 cup buttermilk (can sub milk, cream, or half and half if you don't have buttermilk)
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons dried parsley

Instructions

  1. Preheat the oven to 450 degrees. In a large bowl, stir together the flour, baking powder, salt, baking soda, and 1 1/2 teaspoons of garlic powder. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
  2. Stir the cheddar into the mixture than stir in the buttermilk (start with 3/4 cup of the buttermilk and then gradually add more until it all comes together).
  3. Scoop 1/4-cup size scoops of the dough onto a baking sheet with the edges of each biscuit barely touching. Bake until golden, 12-15 minutes.
  4. In a small bowl, stir together the melted butter and remaining garlic powder. Brush the tops of the biscuits liberally
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Filed Under: Easy Baking, Easy Recipes, Recipes, Sheet Pan Recipes Tagged With: bread, cheese By Mary // Chattavore 2 Comments

White Lily Biscuits & Gravy

December 16, 2018

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

These White Lily biscuits are a Southern tradition. They’re based on my Granny’s baking powder biscuits and they’re perfect with creamy sawmill gravy!
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
When you order anything other than breakfast at Cracker Barrel, there is a very important question that they ask you:

“Biscuits or cornbread?”

Biscuits, duh.  Ah, biscuits.  Though I’ve developed a much greater appreciation for cornbread since I developed my own method of making it, I would never, ever choose cornbread over a biscuit.  NEVER.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
I remember as a kid asking my mom to make biscuits from scratch, or to make biscuits from scratch with me, or something.  I don’t recall that it ever happened.  My mom is a great cook but was never much for baking from scratch, which is a shame since her mom made some famous-in-these-parts yeast rolls (she was the cafeteria manager at the elementary school near their home and made the rolls from scratch.  People from the community would come to the school to buy her rolls).  I never met my mom’s mom (Mamaw) but wish I knew how to make those rolls.  The biscuits in our house back in those days were poppin’ fresh, probably with flaky layers.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My first experience with homemade biscuits?  NOT GOOD.  Don’t ever try to make biscuits from scratch for the first time on Thanksgiving.  Take. My. Word.  Why I decided to make biscuits on Thanksgiving anyway I’m not quite certain (Thanksgiving doesn’t generally make me think, “Mmmmm, biscuits….”) but I did.  It was the very first Thanksgiving-the very first anything-that we hosted in our house, with Philip’s family and my family jammed into our not-very-big house.  Philip’s sister put the sweet potato casserole into the teeny little broiler drawer in our ancient stove (yes, you read that correctly.  A broiler drawer.  It was wide enough to fit a broiler pan into and it was on the bottom of the stove because what could possibly go wrong with fire shooting out of a broiler that’s four inches from the floor?????) and set the marshmallows on fire.  But that’s not the point here.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
The point is this: I set out to make biscuits.  They involved flour, baking powder, baking soda, salt, shortening, and milk.  The directions stated that the biscuits should be rolled to 3/4″ thickness.  Those jokers at Better Homes and Gardens actually showed someone measuring the biscuit dough with a ruler.  I don’t think Philip and I got out a ruler, but we were definitely all like, “No, we definitely need to roll it more.”  The directions said not one thing about not overworking the dough or any of that important stuff.

So. I pulled those babies out of the oven, expecting big, beautiful, puffy biscuits.  Instead? Hockey pucks.  Freaking disks of baked biscuit dough.  Philip’s sister called them “biscuit cookies”.
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
My ego was bruised.  For several years, I bought my biscuits from the freezer section, till I found the book Small Batch Baking at a bookstore.  My interest was piqued and while I didn’t make very many of the recipes (mainly because they required specialized small equipment) I immediately glommed on to a recipe for southern-style biscuits, supposed to be similar to Hardee’s.  I made them from the book until I eventually committed the recipe to memory, then I started experimenting with my own methods, using all-purpose flour with baking powder, soda, and salt instead of self-rising.  Eventually I started using more baking powder a la my Granny Reese, who used shortening in her baking powder biscuits, but you know I just can’t do that so I use unsalted butter.  Then I started folding the dough to make layers.  I make my White Lily biscuits every Saturday. Sometimes I serve my White Lily biscuits with gravy, sometimes with jam.  But regardless what I serve with them, one thing’s for sure…

I’ll never choose cornbread over a biscuit.  And if you try these White Lily biscuits, you may never either.

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com
These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com


Mary

Yield: 10-12 biscuits

White Lily Biscuits & Gravy

15 minPrep Time:

12 minCook Time:

27 minTotal Time:

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Ingredients

  • 2 cups all-purpose flour (a soft wheat brand like White Lily will turn out the best biscuits)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter (cold, cut into chunks)
  • 1 cup buttermilk (can also use milk, cream, or half-and-half or splash a little vinegar into the bottom of a measuring cup and fill it the rest of the way with milk to approximate buttermilk)
  • For the Gravy
  • 4 tablespoons bacon or sausage drippings
  • 4 tablespoons flour
  • 2 cups milk
  • salt and pepper (to taste)

Instructions

  1. Preheat the oven to 450 degrees. Put a baking stone or baking sheet in the oven to preheat.
  2. Combine the flour, baking powder, salt, and baking soda in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add buttermilk a little at a time, stirring after each addition, until the mixture comes together into a sticky dough. Turn out onto a floured surface and lightly coat the outside with flour. Flatten and fold into thirds. Repeat the flattening and folding twice, adding flour as needed but being careful not to add too much flour, which will toughen your biscuits.
  4. Lightly press the dough into a rectangle about an inch thick. Use a biscuit cutter or knife to cut into the desired number of biscuits. I use a knife and don't worry about the shape of my biscuits. Not using a biscuit cutter prevents me from having to re-roll the scraps, which will also toughen it.
  5. Place the biscuits on the preheated pan barely touching one another. Bake until lightly golden brown, about 12 minutes. Serve with butter, jelly, gravy, etc.
  6. To make the gravy: While the biscuits are baking, Preheat a 10-inch skillet (cast iron works great) over medium heat. Add the drippings and heat until the fat starts to shimmer. Whisk in the flour and cook for about 1 minute, until it just begins to brown. Add the milk a little at a time, whisking and allowing to thicken after each addition. Continue adding until the gravy reaches the consistency that you like (you may need a little more or a little less than the recipe calls for). Salt and pepper the gravy to taste and serve with biscuits. It's also delicious on toast, chicken-fried steak, mashed potatoes, fries....the list goes on and on!

Notes

This recipe makes 10-12 biscuits, but I usually cut the recipe in half to make 6. Also, to make the biscuits pictured here I used self-rising flour and omitted the salt, baking soda, and half of the baking powder.

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240

https://chattavore.com/white-lily-biscuits/

These White Lily biscuits are a Southern tradition. They're based on my Granny's baking powder biscuits and they're perfect with creamy sawmill gravy! | recipe from Chattavore.com

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Baking, Easy Recipes, Grains and Breads, How to Cook From Scratch, How-To, Recipes, Sheet Pan Recipes Tagged With: bread, breakfast, Southern By Mary // Chattavore 19 Comments

Easy Sausage Balls from Scratch + Video

November 27, 2018

These easy sausage balls from scratch are a classic party favorite without the need for boxed mixes! #sausageballs #snacks #appetizers | Recipe from Chattavore.com

These easy sausage balls from scratch are a classic party favorite without the need for boxed mixes! Everyone at your holiday party or potluck will love them, and they are also perfect for a Christmas breakfast treat! Your family won’t be able to get enough. Sausage, cheddar cheese, flour, baking soda, baking powder, salt, butter, and a little milk…so easy and delicious! Scroll down for video!
a photograph of three sausage balls from scratch on a Christmas napkin with a plate of sausage balls in the background

Click here to save this recipe on Pinterest!

Christmas Food is the Best Food!

There are so many things to eat at Christmas. I could never pick a favorite. I mean, ranch Goldfish? My grandmother’s egg soufflé? All the cheese balls?? For Christmas dinner, we eat prime rib and twice baked potatoes. Can you see why I❤Christmas?

At every Christmas gathering (including my family’s Christmas breakfast) you are likely to find sausage balls. Little nuggets of breakfast sausage, cheese, and biscuit mix (aka Bisquick), these things are addictive. They’re low-calorie too, so you can eat as many as you like (⬅that’s a total lie). Truth be told, though, I don’t wait for Christmas to make sausage balls.We love to eat them for breakfast or for an occasional Saturday night snack (Saturday night is snack night in my house).
a photograph of a plate of sausage balls from scratch

No-Bisquick Sausage Balls

I have nothing against Bisquick. My mom makes her sausage balls with Bisquick and Cheez Whiz (because Cheez Whiz helps them to mix up more easily) and those things are goooood. I’m a biscuit purist, though, so I don’t keep Bisquick or any other type of baking mix in the house, so I’d rather just make my own than go buy a box when I want to make sausage balls.

Easy Sausage Balls from Scratch!

These take approximately one minute longer to make than sausage balls made with a baking mix (that minute being used, of course, to measure the ingredients) and they are every bit as delicious.

Yummy Christmas Treat!

So, whether you want to go the traditional route and use a baking mix or make these easy sausage balls from scratch, just make some sausage balls. It’s Christmas! They are perfect for a holiday potluck or party or for serving for Christmas breakfast. Everyone in your family will love them, and you don’t have to buy a box of mix to make them!

Shared on Meal Plan Monday on Southern Bite!

Click here to save this recipe to your Christmas and breakfast boards on Pinterest!

For more videos, click here to subscribe to my YouTube channel!

Yield: about 60 sausage balls

Sausage Balls from Scratch

20 minPrep Time:

20 minCook Time:

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Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 1 pound breakfast sausage (mild or hot, your choice)
  • 1 pound cheddar cheese (2 8-ounce blocks), grated
  • milk

Instructions

  1. Preheat the oven to 375 degrees. If desired, spray 2 sheet pans with cooking spray (I actually never bother).
  2. In a large bowl, stir together the flour, baking powder, and salt. Using a pastry blender or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs.
  3. Add the sausage and cheese to the bowl along with a couple of tablespoons of milk. Using your hands, work the ingredients together until well-combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).
  4. Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
  5. Bake the sausage balls until lightly browned, about 20-25 minutes. Stack on paper towels for a few minutes to absorb excess butter. Serve immediately or at room temperature.
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a photograph of three sausage balls from scratch on a Christmas napkin with a plate of sausage balls in the background

Filed Under: Appetizers, Breakfast & Brunch, By Course, By Main Ingredients, Easy Recipes, How to Cook From Scratch, How-To, Pork, Recipes, Sheet Pan Recipes, Snacks Tagged With: appetizers, breakfast, cheese, snacks, special occasions By Mary // Chattavore 16 Comments

Bacon Sliders with Pineapple-Jalapeño Jelly

October 17, 2018

These bacon sliders are served on Hawaiian rolls with sweet and spicy pineapple-jalapeño jelly. They are perfect for tailgating, parties, or a snack dinner! You can adjust the heat level based on your preferences. 

a close-up photograph of a bacon slider with pineapple-jalapeño jellyClick here to save this recipe on Pinterest!

I am fully aware that there is a camp of people who stand firm on their belief that the only sandwich that qualifies as a slider is a burger. And I get it. I mean, I’m from Chattanooga, birthplace of the Krystal burger. But I just feel like there’s room for everyone in the slider game. Mostly because “mini sandwich” just feels so darn clunky.

It is a well-known fact that my favorite type of food is the kind of food that one would eat at a bar or at a tailgate. #spinachdip4eva (seriously, spinach dip is the reason that I basically lived at TGI Friday’s as a college student). Any type of slider included in that list of my favorite foods.


a photograph of a pan of bacon sliders with pineapple-jalapeño jelly
Funny thing is, there are a million different kinds of sliders on the internet. I think the original party sandwiches had ham and cheese and a sweet buttery glaze. Don’t get me wrong, I love those. But I can’t seem to stop making my sliders with bacon. Because you know I.Love.Bacon.

A guy came into Philip’s shop recently with dried pineapple that had been wrapped in bacon, smoked, and drizzled with jalapeño jelly. I wasn’t there, but Philip hasn’t stopped raving about it since. Now, I have a smoker and I have a bag of dried pineapple and I 100% intend to attempt to replicate this recipe.

Problem is, most of you guys probably don’t have smokers, so when I was thinking about how to turn the flavors into something bloggable, bacon sliders were the thing that came to mind. I thought that jalapeño jelly might be a little much, fresh pineapple too wet, and dried pineapple too chewy.
an overhead photograph of a pan of bacon sliders with pineapple-jalapeño jelly
So, I settled on these ingredients for my bacon sliders:

  • Hawaiian rolls
  • Bacon
  • Mozzarella cheese slices (baby Swiss would work too…the idea was to give the sandwiches some texture but not add a ton of flavor since the bacon and jelly are both such strong flavors)
  • Pineapple preserves
  • Fresh jalapeño
  • Butter
  • Honey
  • Poppy seeds (optional, but I like them for a little crunch and visual interest)

Did you even know that pineapple preserves are a thing? I have bought them a few times for various recipes and they are delicious! I like to stir a little bit into plain yogurt. For this recipe, I chopped up a fresh jalapeño and heated it with the pineapple preserves. I only used one jalapeño but you can add as many as you want based on the heat level that you prefer.

What do you like on your sliders?

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Click here to save this recipe to your Pinterest tailgating and snack boards!

a 3/4 angle photograph of two bacon sliders with pineapple-jalapeño jelly on a white plate


Mary

Yield: 12 sliders

Bacon Sliders with Pineapple-Jalapeño Jelly

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 12 Hawaiian rolls (1 pack)
  • 6 sandwich slices mozzarella or baby Swiss cheese
  • 1 cup pineapple preserves
  • 1-2 jalapeño peppers, seeded and diced
  • 12 strips bacon, cooked and cut into quarters
  • 2 tablespoons unsalted butter
  • 2 teaspoons honey
  • 2 teaspoons poppy seeds (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Remove the Hawaiian rolls from the package without separating the rolls. Use a serrated knife to slice the rolls crosswise through the center and set the tops aside. Place the bottom halves in a 9x13 baking pan.
  3. Place the pineapple preserves and the diced jalapeños in a small saucepan over medium heat. Cook, stirring constantly, for about five minutes. Set aside and allow to cool slightly.
  4. Lay the cheese slices across the bottom halves of the rolls. You will need to tear some of the slices in half. Distribute the bacon evenly over the cheese. Carefully distribute the pineapples preserves mixture over the top of the bacon. Replace the top halves of the rolls.
  5. Melt the butter and mix the honey into the butter. Brush the butter over the tops of the sandwiches. Sprinkle evenly with poppy seeds, if using. Cover with foil and bake for ten minutes. Serve immediately.

Notes

The cook time does not include time to cook the bacon. Even though it logistically seems easier to spread the preserves on the bottom rolls, do not do this as it will make the bottom of the sandwiches soggy (ask me how I know).

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Filed Under: Appetizers, By Course, By Main Ingredients, Easy Recipes, Main Dishes, Pork, Recipes, Sheet Pan Recipes, Snacks Tagged With: appetizers, main dishes, snacks By Mary // Chattavore Leave a Comment

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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