Ahhhh……the Bacon Cheeseburger, what can one say about a juicy burger, covered in cheddar cheese, and topped with crispy bacon……….it’s the best burger you can have!!!! So, why not have it in a salad??? A Cobb salad…….ohhh good idea!
So, basically this is a bacon cheeseburger on a plate……you know “fork”…..time.
This really came out of Tim and I’s desire for a burger, and guess what……. no buns. So, you either, run to the store……….or, you make do with what you do have. Number two wins………….Ok, I had everything but the bun. I did have a ciabatta roll, so I cut it up for the croutons…..aka bread of the dish. The rest was pretty easy and straight forward.
Fry up the bacon, and drain it on paper toweling. Here a little tip about frying bacon…….cut it up first, then fry it……it makes it so much easier…….. if the recipe says crumble the bacon….cut then fry! I know , I know, but thats what I’m here for……
Well, the flu kept it’s hold on me all week…….ugh!
But, on a brighter note, I feel much better! So good, I made a little somethin, somethin for a snack ,which turned out to be even better for a lunch or brunch. Monte Cristo Skillet Bread! It’s all the best things about a Monte Cristo Sandwich in a cast iron skillet.
Sometimes, in the food blog world, happy mistakes happen. I was trying my hand at making a bubble bread…….. cut up biscuits, sauce, maybe a little meat, and some cheese. These recipes are all over Pinterest.
All I had was a can of pop and fresh Italian bread, some ham, and swiss cheese. But I needed a sauce…….hmmmm. How about the egg dip you dip the sandwich in to fry it……..it could work…..maybe……and it would be baked not fried. Well, baked was good, and as my love for the cast iron skillet grows, I decided it would be a good vessel.
But, the egg dip for the sandwich would be kinda thin, so I added a bit of flour and some sugar for a touch of sweet. Dijon mustard for flavor……we love mustard at our house <3
I cut up the bread in fairly large chunks, cubed the ham and cheese and threw it into the bowl with the make-shift sauce, mixed it all up…..gently of course, into a cast iron skillet and into the oven. I must admit the baking time I was somewhat amazed by. It required a wayyyyyy longer time than I originally thought, but it was worth the wait!
While it was baking I kept thinking, it should have a dip? Monte Cristo Sandwiches are served many times with raspberry jam and dusted with powered sugar. I still like mustard with ham and swiss……..hey……what if I mixed the two together??? How sweet it was, adding just a bit of fresh rosemary……yum!
After letting the bread cool for just a few minutes, I realized my dream of a Bubble Bread was not going to come together, I cut wedges instead. A smear of the raspberry-dijon on a plate…….a little on the side for dipping. Monte Cristo Skillet Bread. Tim loved the raspberry-dijon dip which we both decided will have a place in another recipe.
Now, this had a bonus for us…. I figured you could cut the bread into 8 – 16 pieces, depending on how you were serving it,how many you were serving, and if you had other stuff along side. We just ate it for a snack, so there was quite a bit left over………Grab and Go Breakfast……..yeah, just a quick zap in the wave and out the door you go. Now, I do not recommend the sauce for this……..cause if you are like me a drip will find it’s way to the front of your shirt every time!!!
No matter what you are serving this for ………lunch, brunch, snack or grab and go breakfast…try it ….you’ll like it!!!
1 – 13.2 0z. can Pillsbury Simply Rustic French Bread
1 cup flour
2 tsp. baking powder
2 tablespoons sugar
1 large egg
¾ cup of milk
1 tablespoon dijon mustard
¼ tsp. salt
1 cup ham, cubed
1 cup swiss cheese, cubed
Instructions
Cut the french bread dough into large cubes, and set aside.
In a large bowl sift together the flour, sugar, baking powder and salt.
In a separate bowl, combine the milk, dijon mustard, and egg thoroughly.
Add the egg mixture to the dry ingredients and combine until there are no lumps. The batter should be slightly thin, but thick enough to stick to the cubed bread dough. If the batter is to thick add a touch more milk.
Add bread dough, cubed, ham and swiss cheese. Place in a cast iron skillet or a baking dish sprayed with non-stick cooking spray.
Bake in a 375* oven for 18-20 minutes.
Remove from oven and allow to cool slightly. Serve with Raspberry-Dijon Dipping Sauce.
Keywords: bake, brunch, cast iron skillet, dijon, ham, swiss cheese
Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!
This could not be easier. I used Naan bread on the Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!
I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few minutes and ta da……….Philly Cheesesteak Flatbread.
Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.
Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.
1– 6 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
1 cloves garlic, minced
1/2 teaspoon oregano
¼ cup steak sauce
1 green pepper sliced
1 small onion, sliced
1 cup shredded provolone cheese
2 Naan flatbread
Instructions
Preheat oven to 400*
Place Naan flatbread on a cookie sheet lined with parchment.
Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.
