Sandwich Recipes | Budget Bytes

Chicken Club Sandwich

Marsha McDougal — Fri, 21 Feb 2025 14:30:00 +0000

Any club sandwich lovers out there? I was craving a really good sandwich the other day and decided to make my own at home. This easy Chicken Club Sandwich is made with all my favorites. It includes tender pan-seared chicken breasts, juicy tomatoes, crisp lettuce, cheese slices, and, of course, you can’t forget the crispy bacon! All of the textures marry together beautifully for the perfect sandwich. Now, who wants one?

Making a restaurant-style chicken club sandwich at home is not only satisfying, but it also works out to be so much cheaper! I cook my bacon in the oven, which is always super easy and mess-free (the foil-lined baking sheet catches all the grease!). Then, the chicken is pan-fried until perfectly golden brown and juicy. Everything else is just a matter of assembly. I like to spread a little bit of mayo on the toasted bread for extra flavor and creaminess, but I’ve also shared some of my favorite variations for this recipe at the end.

I went for a double-decker size sandwich, you know, the kind you get at restaurants. But you don’t have to get as fancy as I did. You can keep it as a single-layer sandwich to save money.
I also made 4 large sandwiches, but you can easily divide this recipe into 8 servings by cutting each sandwich in half. And then into 16 servings by cutting each half in half again, especially if you are serving these as finger food at parties or a potluck.

Chicken Club Sandwich Recipe

This easy Chicken Club Sandwich is loaded with juicy pan-seared chicken, crispy bacon, fresh salad, and cheese. It's a budget-friendly take on the classic!

Course Lunch, Sandwich

Cuisine American

Total Cost ($16.57 recipe / $4.14 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings sandwiches

Calories 983kcal

Author Marsha McDougal

Equipment

Large Skillet
Baking Sheet
Aluminum foil

Ingredients

9 slices bacon $2.22
2 boneless, skinless chicken breasts (about 1.3lb)* $6.25
¾ tsp salt $0.03
½ tsp freshly cracked black pepper $0.08
½ tsp garlic powder $0.05
2 Tbsp olive oil $0.44
12 slices white sandwich bread $1.19
2 large tomatoes $2.00
8 leaves iceberg or romaine lettuce $1.50
8 slices colby-jack cheese $2.25
½ cup mayonnaise $0.56

Instructions

Start by baking the bacon. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top to hold the bacon above the surface of the baking sheet.
Lay the strips of bacon across the wire rack and bake in the oven for approx. 25 minutes or until it has reached your desired level of crispiness. After baking, use tongs to remove the strips of bacon from the wire rack to a paper-towel lined plate.
While the bacon is cooking, go ahead and cook the chicken. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Then place plastic wrap over the chicken and gently pound it with a rolling pin or meat mallet to even the thickness of the chicken breasts. Season the chicken with salt, black pepper, and garlic powder.
Heat a large skillet over medium heat and add the olive oil. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
While the chicken is resting, prepare the rest of the ingredients. Toast the bread, slice the tomatoes, wash and dry the lettuce, gather the cheese slices and gather the cooked bacon. Then slice the cooked chicken breasts into strips.
Now assemble the sandwiches. Start with a thin layer of mayo on one side of two slices of bread, then layer with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon pieces. Now add the second slice of bread with mayo and repeat the layers. Top with the last slice of toasted bread.
Cut each sandwich in half and serve with your favorite sides. My favorites are always chips and a dill pickle spear. Enjoy!

See how we calculate recipe costs here.

Notes

*This recipe also works with turkey breast or your favorite deli meat.

Nutrition

how to make a Chicken Club Sandwich step-by-step photos

Cook the bacon: Preheat your oven to 400ºF and line a baking sheet with aluminum foil. Place a wire rack over the top to hold the bacon above the surface of the baking sheet. This will help the bacon get nice and crispy.

Lay 9 strips of bacon across the wire rack, spacing them out so they aren’t overlapping. Bake them in the oven for about 25 minutes or until the bacon has reached your desired level of crispiness. When they’re done, use tongs to remove the bacon from the wire rack and transfer them to a paper towel-lined plate.

Prep the chicken: While the bacon cooks, prep the chicken. Use a sharp knife to very carefully fillet 2 chicken breasts into two thinner cutlets. If you’re using thin-cut chicken breasts, you can skip this step. Place a layer of plastic wrap over the sliced chicken and gently pound it with a rolling pin or a meat mallet. You want each piece of chicken to be an even thickness.

Season the chicken: Use ¾ tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Cook the chicken: Heat a large skillet over medium heat and add 2 Tbsp olive oil. Once the skillet and oil are hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

Prep the remaining ingredients: As the chicken is resting, you can prepare the other ingredients for your chicken club sandwich. Toast 12 slices of white bread, slice 2 large tomatoes, wash and dry 8 lettuce leaves, and gather 8 slices colby-jack cheese and the cooked bacon.

Slice chicken: Slice cooked chicken breasts into even strips.

Assemble: Now it’s time to assemble the sandwiches! Spread a thin layer of mayo on one side of two slices of toast.

Top one slice with lettuce, sliced tomato, sliced chicken breast, a slice of cheese, and bacon.

Now add the second slice of bread with mayo and repeat the layers. Top with a third slice of toasted bread.

Serve and enjoy: Cut each sandwich in half, serve with your favorite sides, and enjoy!

I want you to be able to make this chicken club sandwich exactly how you like it! Here are some fun and delicious ways to customize it:

Switch out the bread for multigrain bread
Instead of regular mayo, use a spicy mayo (our mayo ketchup recipe is so easy to make with simple pantry staples!) or your favorite sandwich dressing
Swap the colby-jack cheese for any other cheese you love
Use leftover turkey breast meat or your favorite deli meat instead of the chicken breast
I wouldn’t be opposed to switching out the regular bacon for my candied bacon recipe, either 😉

Serving Suggestions

I like to keep the sides simple with this sandwich since it’s already packed with so much flavor. A handful of crispy potato chips, a dill pick spear, or a quick side salad is usually all I need! But if I’m feeling extra hungry, I’ll whip up my pasta salad or a batch of air fryer sweet potato fries—because, let’s be honest, a chicken club sandwich and fries is a classic combo! Or, for something lighter, I think some fresh fruit or a creamy coleslaw will balance out the crispy bacon and savory chicken perfectly.

Easy Homemade Falafel

Beth Moncel — Fri, 07 Feb 2025 14:30:00 +0000

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth

Here’s what you’ll need to make this easy falafel recipe:

Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that's quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings falafel

Calories 108kcal

Author Beth Moncel

Equipment

Food Processor
Baking Sheet
Parchment Paper

Ingredients

2 15 oz. cans chickpeas $1.72
¼ red onion $0.26
1 handful fresh parsley, about ¼ bunch $0.26
1 handful fresh cilantro, about ¼ bunch $0.17
4 cloves garlic $0.12
1 tsp salt $0.01
½ tsp cayenne pepper $0.13
1 tsp ground cumin $0.08
1 tsp baking powder $0.04
½ cup flour* $0.07
¼ cup neutral cooking oil for frying $0.22

Instructions

Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The Best Homemade Hummus (Plus Four flavors)

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$0.88 recipe / $0.22 serving

Pesto Chickpea Salad

$3.14 recipe / $0.79 serving

Chickpea Spread with Caramelized Onions

$3.58 recipe / $0.60 serving

The post Easy Homemade Falafel appeared first on Budget Bytes.

Turkey Sliders

Marsha McDougal — Fri, 29 Nov 2024 14:30:00 +0000

Need something to do with all of that leftover Thanksgiving turkey? I’ve got the perfect solution. These Turkey Sliders are a quick & easy way to repurpose turkey into tasty little sandwiches. The cranberry sauce is the perfect addition, and everything gets sandwiched between buttery Hawaiian rolls. These sliders can also be enjoyed all year long with regular turkey deli meat. If you’re not a person who loves leftovers…this recipe might just change your mind ;)

I feel like leftover turkey sandwiches are a given after Thanksgiving, but turkey can easily become dry and boring. So, instead of just throwing it between two slices of bread, I like to get a little more creative with my leftovers! These turkey cranberry sliders are one of my favorite ways to enjoy my Thanksgiving turkey breast all over again. I layer it between sweet Hawaiian rolls with tangy cranberry sauce and Swiss cheese, then top it off with a buttery mustard glaze. It’s easy, delicious, and even works with regular deli turkey meat!

Here’s what you’ll need to make these turkey and cheese sliders:

Hawaiian Sweet Rolls: These are the perfect size for slider sandwiches and have a slightly sweet flavor that goes well with the savory turkey. I also like how they’re all connected, making it easy to slice them all at once! If you can’t find Hawaiian rolls at the store, regular dinner rolls work just as well, but you might need to add more filling because they’re a bit bigger than Hawaiian rolls.
Cooked Turkey: I used leftover turkey breast that had already been roasted and cooled. You can use a mix of dark and white meat, depending on your preference. I also tested this recipe with sliced deli turkey. Both options work well, which means I can make these sliders any time of year!
Cranberry Sauce: Either homemade cranberry sauce or store-bought will work perfectly fine.
Swiss Cheese: Adds a mild cheesy flavor and melts beautifully. But you can use any type of cheese you like! This is the perfect opportunity to use up any leftover cheeses from your holiday cheese board. :)
Butter Sauce: I brush the tops of the rolls with a mixture of melted butter, Dijon mustard, Worcestershire sauce, and everything bagel seasoning. The flavor and texture this sauce adds is amazing, and I never make a slider without it now!

Do I have to Use the Cranberry Sauce?

The cranberry sauce is completely optional, but I think it tastes so good with the leftover turkey. It stops it from getting dry in the oven by adding extra moisture, and the sweetness compliments the sandwich very well. But that said, the cranberry sauce didn’t work as well with the turkey deli meat as it did with leftover turkey breast.

I tested this recipe with both deli turkey and cooked turkey breast. The turkey breast was definitely more flavorful, but the deli turkey is quick and easy to use. It’s also readily available year-round and doesn’t count on me having leftovers. Or, if you have leftover ham instead of turkey, you can make these ham and cheese sliders instead!
Trust me when I tell you these Hawaiian roll turkey sliders can burn quickly once you remove the foil at the end. Mine only needed an extra 5-7 minutes to get lightly browned on top. Keep an eye on your sliders because all ovens are different.
I use a serrated knife to slice the Hawaiian rolls in half. These rolls are super soft, so using a serrated knife helps create a clean slice without squishing the rolls too much!
You can easily prep some of this recipe ahead of time for potlucks, party appetizers, or tailgates! I’d slice the rolls, then layer the turkey and Swiss cheese on top. Cover and refrigerate for up to 24 hours before baking. I wouldn’t add the cranberry sauce or butter sauce until right before baking to stop the rolls from getting soggy.

Storing Leftovers

These turkey sliders are definitely best when served fresh and warm out of the oven because the cranberry sauce can make them soggy if they sit for too long. However, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. I’d reheat them in the oven at 350°F for the best texture. Make sure the turkey is hot all the way through before serving! Please note this storage time is only a suggestion and will depend on how fresh your turkey was to begin with.

Turkey Sliders Recipe

Enjoy these Turkey Sliders with your leftover turkey and cranberry sauce so nothing goes to waste. They’re delicious and super easy to make!

Course Main Course

Cuisine American

Total Cost ($9.15 recipe / $1.52 serving)

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (2 sliders each)

Calories 559kcal

Author Marsha McDougal

Equipment

9×13 Baking Dish

Ingredients

12 Hawaiian sweet rolls $4.79
4 cups leftover sliced turkey meat* $0.00
1 cup cranberry sauce $1.00
6 slices Swiss cheese $1.87
8 Tbsp butter $1.12
1 ½ tsp Dijon mustard $0.02
1 ½ tsp Worcestershire sauce $0.05
1 ½ Tbsp everything bagel seasoning $0.30

Instructions

Preheat the oven to 350°F. Slice the rolls in half lengthwise.
Place the bottom half of the rolls in a 9×13" baking dish. Evenly divide and layer the turkey meat over each roll.
Spread the cranberry sauce over the turkey.
Add the Swiss cheese on top of the cranberry sauce in a single layer.
Now, make the butter mixture. Melt the butter in a small bowl in the microwave. Add the Dijon mustard, Worcestershire sauce, and everything bagel seasoning to the bowl. Whisk all the ingredients together.
Place the top rolls on top of the cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter, making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don't have a pastry brush.
Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

See how we calculate recipe costs here.

Notes

*I didn’t include a price for the turkey since I used leftovers from our roasted turkey breast recipe.

This recipe also works with turkey deli meat. I used 12 slices of deli turkey breast meat when I tested this recipe, which cost $4.00. There’s also a ”carving board oven roasted turkey breast” option that’s a lot thicker and resembles the texture of the leftover turkey. It’s $4.99 for one pack of that.

Nutrition

how to make Turkey Sliders – step by step photos

Preheat the oven to 350°F. Slice 12 Hawaiian sweet rolls in half lengthwise.

Place the bottom half of the rolls in a 9×13″ baking dish. Evenly divide and layer 4 cups lefltover turkey meat over each roll.

Spread 1 cup cranberry sauce over the turkey.

Add 6 slices Swiss cheese on top of the cranberry sauce in a single layer.

Now make the butter mixture. Melt 8 Tbsp butter in a small bowl in the microwave. Add 1 ½ tsp Dijon mustard, 1 ½ tsp Worcestershire sauce, and 1 ½ Tbsp everything bagel seasoning to the bowl. Whisk all the ingredients together.

Place the top rolls on top of the cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don’t have a pastry brush.

Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

This turkey sliders recipe is the best appetizer, day-after-Thanksgiving meal, or weeknight dinner! It’s easy to make and perfect for serving a crowd.

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The post Turkey Sliders appeared first on Budget Bytes.

Philly Cheesesteak Recipe

Marsha McDougal — Wed, 18 Sep 2024 13:30:00 +0000

Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!

“Delicious and sooo simple! My new favorite Budget Bytes recipe. I love that I can freeze all of the ingredients and eat this several times over a couple weeks :)”
JNNFRB

Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

What are Philly Cheesesteaks?

Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!

Here’s everything you need to make this easy Philly Cheesesteak recipe:

Steak: To keep things budget-friendly and to save on time, we used thinly pre-shaved beef steak. You can usually find it in the ground meat section of your grocery store. I did notice and test a couple different types of shaved beef, so I’ll go into more details below.
Mushrooms: Sliced baby bella mushrooms are included to add more flavor to the cheesesteaks and to bulk up the servings.
Peppers and Onion: Sautéed bell peppers and onion add lots of great flavor and texture to this cheesesteak recipe.
Cheese: Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American, Swiss or even Cheez Whiz if you’re really going for that classic Philly cheesesteak taste!
Rolls: Hoagie rolls are traditional and a perfect vessel for holding all of that cheesesteak goodness. You can find them packaged in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section.
Seasoning: A mix of salt, pepper, garlic powder, and Worcestershire sauce is used to season the beef and vegetables. The Worcestershire sauce is my secret ingredient and adds so much flavor, so I wouldn’t skip it!

Let’s Talk Steak!

A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store.

During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.

These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.

This recipe makes 5 huge sandwiches, but you can cut each of these in half to make 10 servings if you’re trying to serve them at a tailgate party or potluck!
Not a mushroom fan? No worries, I really only added them to bulk up the filling and stretch the servings to five. But you can totally leave them off and just include the sautéed peppers and onions. You may only be able to make four large sandwiches without the mushrooms.
You can add more cheese to your sandwiches if you really want to make them extra cheesy. I used enough cheese to cover most of the cheesesteak in the skillet, but feel free to add 1-3 more slices over the top of the skillet or on each individual sandwich.

Serving Suggestions

We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries.

As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!

Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

Course Dinner, Lunch

Cuisine American

Total Cost $16.27 recipe / $3.25 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings (1 sandwich each)

Calories 535kcal

Author Marsha McDougal

Ingredients

8 oz. baby bella mushrooms, sliced $2.69
1 green bell pepper $0.89
1 yellow onion $0.42
4 Tbsp butter, divided $0.53
2 Tbsp cooking oil, divided $0.08
12-14 oz. shaved beef steak $6.00
3/4 tsp salt $0.03
1/2 tsp garlic powder $0.05
1/2 tsp freshly cracked black pepper $0.02
2 tsp Worcestershire sauce $0.10
5 hoagie rolls $3.82
6 slices provolone $1.64

Instructions

Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

See how we calculate recipe costs here.

Video

Nutrition

How to Make Philly Cheesesteaks – Step by Step Photos

Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.

Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.

Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.

In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.

Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.

Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.

While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.

Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?

Slow Cooker Meatball Subs

$19.43 recipe / $2.43 each

Muffaletta Roll Ups

$14.14 recipe / $2.02 serving

Ham And Cheese Sliders

$11.09 recipe / $1.84 serving

Shrimp Po’ Boys

$12.89 recipe / $2.14 serving

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Muffaletta Roll Ups

Jess Rice — Wed, 04 Sep 2024 13:30:00 +0000

Any time I can meal-prep lunches for the week, I’m all in! These Muffaletta Roll Ups are a fun twist on the classic New Orleans sandwich. They’re filled with all the traditional flavors of a muffaletta thanks to the layers of Italian salami, ham, cheeses (provolone AND mozzarella!), and a tangy homemade olive salad. But instead of using a loaf of bread, I wrap everything up in pizza dough and bake it until golden brown and crispy! These roll ups are perfect for lunchboxes, picnics, or your next game day spread.

While teaching at the Canadian Food & Wine Institute at Niagara College, I volunteered to help with one of their Project Brew events, where the brewery students share their final projects (mmm, craft beer!) with the student body and the public. The class chooses a theme, and the culinary students help cater the event. I was thrilled to learn they had chosen “Brew Orleans” (ha, ha), so I had to bring my A-game regarding New Orleans-themed food.

My students and I chose to make muffaletta roll ups and vegan red beans and rice. The roll ups we made were completely vegan, but for Budget Bytes, I’ll walk you through something a bit more classic for the omnivores out there. However, it’s worth noting you can make this recipe entirely vegan—just find the plant-based meat and cheese substitutes you love the most and skip the egg wash! At home, I usually make one with classic cheese and deli meats for my husband, and then I make a plant-based version for myself. We eat them all week for lunch!

What is a Muffaletta Roll Up?

Muffaletta (or muffuletta) is a wide, round Sicilian bread topped with sesame seeds and a soft texture similar to focaccia or ciabatta. Muffaletta is also a well-loved and popular sandwich made famous in New Orleans. It’s believed the first muffaletta sandwich was created by Sicilian immigrant Salvatore Lupo, owner of Central Grocery in New Orleans, in 1906. The sandwich is traditionally made with Italian cold cuts, cheese, and a special olive salad that gives it its signature flavor.

The bread is almost as important (if not more so, depending on who you speak to!) than the filling. However, finding authentic muffaletta bread outside of NOLA is tricky. So, for this recipe, I wrap the sandwich filling in pre-made pizza dough and bake it for a delicious take on the classic. It’s like a cross between a stromboli, a sandwich, and muffaletta pinwheels!

Here’s what you’ll need to make these muffaletta roll ups:

Green Olives: Olives are the base ingredient for the muffaletta salad, which is truly the star of this recipe! The salad is similar to an olive tapenade. I like green olives for their mild flavor, but you can use any type you prefer. (I found jalapeño stuffed olives, so I opted for those!)
Italian Giardiniera Mix: This mixture of pickled vegetables adds a refreshing crunch and tang to the olive salad. You can find giardiniera mix in the pickle aisle at your local grocery store.
Dried Italian Herbs: Infuses the salad with classic Italian flavors.
Garlic: Adds a delicious kick of flavor that only gets better as it marinates with the other ingredients.
Italian Salami & Thin Cut Ham: These are two of the classic deli meats you’ll find included in a traditional muffaletta sandwich. You can also add other meats or use your favorite veggie/vegan alternative.
Provolone & Mozzarella Cheese: A must-have for any muffaletta recipe! These cheeses melt beautifully and help the roll ups hold together.
Flour: To roll out the pizza dough, if needed.
Pre-Made Pizza Dough: If you can’t find pre-made balls of pizza dough at your grocery store, check the freezer section and ask the bakery staff, too! I have successfully made calzones and pizza with the Pillsbury Dough Pizza Crust in a can, but I haven’t tried it with these muffaletta roll ups yet. You may need to rely on the optional extra flour to roll it out if you try the Pillsbury kind, as I found it to be sticky to work with.
Egg: Gives the roll a beautiful, golden brown finish.
Sesame Seeds: Traditional muffalettas are made with bread that’s topped with sesame seeds. Sprinkling some on your roll ups helps to replicate that classic look and taste.

Tips and Suggestions

Use thin-cut meats and cheeses as they roll up better and won’t make your roll ups too bulky.
Muffaletta salad always tastes better when it has had time to marinate! Make the olive salad the day before and let it sit in the fridge overnight for maximum flavor.
Use pitted or stuffed green olives (I used jalapeno-stuffed olives for an extra kick) so you don’t have to worry about removing the pit before chopping.
Muffalettas are usually left to ‘rest’ before eating so the olive salad juices can soak into the bread. That won’t work for these roll ups, as the added moisture will create lots of steam and make them soggy. I recommend straining the olive salad well before adding it to the pizza dough!

Storage Instructions

Store your roll ups in the fridge for up to 5 days. They’re delicious, hot or cold, as leftovers! You can also try freezing them for up to 3 months by wrapping them in foil or plastic wrap and placing them in an airtight container. Let them thaw in the fridge overnight before enjoying. Just note that the salad and meat may become watery after thawing.

Our founder, Beth, lived in NOLA for a while. She has some awesome recipes for classics like slow cooker jambalaya and Louisiana-style Red Beans and Rice here on the blog. Check them out! I think you’ll love my Shrimp Po’Boys recipe, too! (Spoiler alert: YUM!)

Muffaletta Roll Ups

These Muffaletta Roll Ups are the best way to enjoy your favorite sandwich outside of NOLA! They're the perfect meal-prep recipe on a budget.

Course Lunch

Cuisine American

Total Cost ($14.14 recipe / $2.02 serving)

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (one 2 inch thick slice per serving)

Calories 593kcal

Author Jess Rice

Equipment

Food Processor
Baking Sheet

Ingredients

Muffaletta Salad Ingredients

½ cup green olives* $1.73
½ cup Italian giardiniera mix $0.71
1 tsp dried Italian herbs $0.19
1 clove garlic, minced $0.05

Roll Up Ingredients

1 ball pizza dough $3.49
1 Tbsp flour, if needed for rolling out pizza dough $0.02
11 slices Provolone cheese $1.98
8 slices mozzarella cheese $1.44
10 slices of thin cut ham $1.98
15 slices of thin cut Italian salami $2.19
1 egg, beaten $0.22
1 tsp sesame seeds for garnish $0.14

Instructions

Muffaletta Salad Directions

Add all the salad ingredients to your food processor and pulse until chunky and small.

Roll Up Directions

Preheat oven to 400 degrees. Roll out pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use a little flour if necessary to help you roll your dough flat if you find it’s a little sticky.
Top the dough with one layer of cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.
Then, on top of your cheese layer, spread out Italian salami
On top of salami, layer the thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.
Add your last layer of cheese.
Carefully roll up your dough, starting from one short end of the rolled out dough.
Seal the dough gently with your finger tips to create a solid loaf.
Brush egg wash over the entire loaf.
Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!) Sprinkle with sesame seeds.
Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffuletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

See how we calculate recipe costs here.

Notes

* I opted for jalapeno stuffed green olives I found at Walmart to give my muffaletta a little extra heat.

Nutrition

how to make A Muffaletta Roll Up – step by step photos

Add ½ cup green olives, ½ cup Italian giardiniera mix, 1 tsp dried Italian herbs, and 1 minced garlic clove to your food processor.

Pulse until chunky and small.

Preheat oven to 400 degrees. Roll out 1 ball of pre-made pizza dough onto a large piece of parchment paper, about 10×14” in size, nice and thin. Use 1 Tbsp flour if necessary to help you roll your dough flat if you find it’s a little sticky.

Top the dough with 11 Provolone cheese slices. Leaving about 1 inch around 3 sides and 2-3 inches at the end so you can seal the dough after all of your layers are done.

Then, on top of your cheese layer, spread out 15 slices of Italian salami.

On top of salami, layer 10 slices thin cut ham. Spoon the Muffuletta salad over the top. Try to drain any juices before adding the muffuletta salad to your roll up.

Add 8 slices of mozzarella cheese on top.

Carefully roll up your dough, starting from one short end of the rolled out dough. Seal the dough gently with your finger tips to create a solid loaf.

Brush 1 beaten egg over the entire loaf.

Then, cut 3 slits in the top to help release steam so your roll up doesn’t burst at the seams. (Sometimes it still happens, as you can see from my process photos—don’t worry, it will be fine!)

Sprinkle with 1 tsp sesame seeds.

Bake for 20-25 minutes on a parchment-lined baking sheet. Let sit for 5-10 minutes to cool before slicing into 2” portions. You can enjoy your Muffaletta Roll Up hot or cold. This recipe’s leftovers should be refrigerated and enjoyed within 5 days.

You’re going to love how quick, easy, and delicious this muffaletta roll up recipe is!

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The post Muffaletta Roll Ups appeared first on Budget Bytes.

Shrimp Po’ Boys

Jess Rice — Wed, 28 Aug 2024 13:30:00 +0000

Shrimp Po’ boys are the perfect sandwich. I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh…this recipe takes me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich any time.

“SO YUM–thanks, Jess! This was really delicious and way better than any po’ boy from any restaurant in my area. Did I mention cheaper, too? It’s also the tastiest remoulade sauce recipe I’ve tried!”

JANMAUS

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept—fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices)—it’s the history that makes them really special. I make a quick and easy homemade remoulade sauce and real buttermilk for an unbeatable flavor. You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu. Extra hot sauce for me, please!

Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

Course Lunch

Cuisine American

Total Cost ($12.89 recipe / $2.14 serving)

Prep Time 30

Cook Time 4

Total Time 34

Servings sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)

Calories 947kcal

Author Jess Rice

Equipment

Meat Thermometer
Deep Stainless Steel Skillet

Ingredients

Fried Shrimp Ingredients

1 lb large peeled and deveined shrimp $5.68
⅓ cup flour $0.05
2 eggs $0.34
⅓ cup buttermilk* $0.11
3 tsp Tony Chachere's seasoning, divided $0.06
1 tsp freshly cracked black pepper $0.02
¼ cups plain panko breadcrumbs $0.46
1 cup vegetable oil** $0.89

Remoulade Ingredients

1 ½ cups mayonnaise $1.68
½ tsp hot sauce $0.02
2 Tbsp grainy mustard $0.12
2 cloves garlic, minced $0.05
3 Tbsp dill pickle relish $0.24
1 Tbsp prepared horseradish $0.14
1 tsp Worcestershire sauce $0.01
½ tsp smoked paprika $0.08
⅛ tsp cayenne $0.03
1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

¼ head of iceberg lettuce, finely chopped $0.47
2-3 roma tomatoes, diced $0.42
1 baguette*** $1.97

Instructions

To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
First, toss your shrimp in the #1 bowl of flour.
Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Video

Notes

*I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using.

** Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.

*** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

how to make Shrimp Po’ Boys step-by-step photos

Prepare the shrimp: To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

Prepare the remoulade: While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Whisk to combine and set aside.

Get ready for frying: In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.

First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Assemble the Po’ Boys: Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!

how to store and reheat

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

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The post Shrimp Po’ Boys appeared first on Budget Bytes.

Ham And Cheese Sliders

Marsha McDougal — Sat, 10 Feb 2024 15:00:00 +0000

These tasty little Ham and Cheese Sliders might just be the champion of all party food recipes! They’re extremely easy to make, perfect for feeding a hungry crowd, and they’re insanely delicious! With each bite you taste the sweetness of the Hawaiian rolls, the saltiness of the ham, the gooeyness of the cheese, and that irresistible buttery sauce. The combination of everything together is simply unmatched! And although these are absolutely perfect for a tailgate party or watching your favorite sports team, they can also be enjoyed all year long!

“Oh, man. These are STOOOOPID good. I couldn’t believe how much butter it called for, but let me tell you, friend: use all the butter. Use it, and enjoy it. It’s worth the fat and calories. Crispy, gooey, melty, buttery perfection. Great, easy recipe!”
Gena

Easy Recipe for Ham and Cheese Sliders

Ham and cheese sandwiches remind me so much of my childhood, but these sliders are definitely the grown up version. My mom has been making these tasty little ham and cheese sliders for years. And every time she makes them, whether it’s for a family gathering, football game, or a holiday party, they are literally gone in minutes! Needless to say, I consider these a must-have for just about any special occasion!😉

Ham and Cheese Sliders

These easy Ham and Cheese Sliders are a must-have for parties! They’re buttery, sweet, salty, gooey, and insanely delicious!

Course Appetizer, Breakfast, Lunch

Cuisine American

Total Cost $11.09 recipe / $1.84 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings (2 sliders each)

Calories 517kcal

Author Marsha McDougal

Ingredients

12 Hawaiian sweet rolls* $4.79
12 slices deli ham** $3.00
6 slices Swiss cheese*** $1.86
8 Tbsp butter $1.07
1 1/2 tsp Dijon mustard $0.02
1 1/2 tsp Worcestershire sauce $0.05
1 1/2 Tbsp everything bagel seasoning $0.30

Instructions

Preheat the oven to 350°F. Slice the rolls in half lengthwise.
Place the bottom half of the rolls in a 9×13" baking dish. Fold 1 slice of deli ham and place it on top of each roll.
Add the 6 slices of Swiss cheese on top of the deli ham in a single layer.
Now make the butter mixture. Melt the butter in a small bowl in the microwave. Add the Dijon mustard, Worcestershire sauce and everything bagel seasoning to the bowl. Whisk all the ingredients together.
Place the top rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don't have a pastry brush.
Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

See how we calculate recipe costs here.

Notes

*Hawaiian rolls have just the right amount of sweetness to compliment the savory & salty taste of the ham. They’re also the perfect size to make party sliders. If you can’t find Hawaiian rolls at your local store, you can substitute them with bakery dinner rolls. Dinner rolls are a little bigger than Hawaiian rolls, so you may need to add more ham and cheese to accommodate.

**When picking deli ham, you’ll often find thinly sliced or regular sliced ham. I tested both and really liked the thickness of the regular ham slices. It also allowed me to use 1 slice per slider, whereas, with the thinly sliced ham, I needed to add 2 or 3 slices to make it a full slider sandwich.

***Swiss cheese has a milder flavor and pairs perfectly with these sliders, but feel free to use a different cheese if you prefer.

Nutrition

How to Make Ham And Cheese Sliders – Step by Step Photos

Preheat the oven to 350°F. Slice 12 Hawaiian sweet rolls in half lengthwise.

Place the bottom half of the rolls in a 9×13″ baking dish. Fold 1 slice of deli ham and place it on top of each roll.

Add 6 slices of Swiss cheese on top of the deli ham in a single layer. It’s ok if the edges of the cheese overlap a little bit.

In a small bowl melt 8 Tbsp (1 stick) of butter in the microwave. Add 1 1/2 tsp Dijon mustard, 1 1/2 tsp Worcestershire sauce and 1 1/2 Tbsp everything bagel seasoning to the bowl. Whisk all the ingredients together until well combined.

Place the top half of the rolls on top of the ham and cheese. Using a pastry brush, brush the butter mixture over the tops of the rolls and the sides of the sandwiches. Brush several layers of the butter making sure the rolls are well coated. You can also carefully pour the butter mixture over the top if you don’t have a pastry brush.

Loosely cover the baking dish with aluminum foil and bake for 15 minutes. After 15 minutes, remove the aluminum foil and continue baking for 5-7 minutes or until lightly golden brown.

Time to enjoy that buttery goodness that’s baked into each ham and cheese slider. Trust me these won’t last long. Serve warm and enjoy!

Use Leftover Ham – If you happen to be making these sandwiches around a special holiday and you have any leftover baked ham, then this recipe works perfectly with your leftover ham.
Turkey and cheese – Not into ham? No worries, this recipe also works well as turkey and cheese sliders!
Everything Bagel Seasoning – A lot of ham and cheese slider recipes use poppy seeds and dried minced onions as part of the butter sauce. However, we rarely have poppy seeds stocked in our pantry. The good news is that Everything Bagel Seasoning has those ingredients included in it along with dried minced garlic, sesame seeds, and a few other spices. So it works perfectly with these tasty little sandwiches!

Storing Leftovers

If you’re lucky enough to have any of these tasty sandwiches leftover, then just store them in an airtight container or a ziplock storage bag in the refrigerator for up to 4 days. Reheat in the microwave or in the oven until warmed through.

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The post Ham And Cheese Sliders appeared first on Budget Bytes.

Sliders

Monti Carlo — Wed, 30 Aug 2023 13:01:56 +0000

These super-tasty, mouthwatering Sliders feature savory beef and pork patties tucked into pillowy Hawaiian rolls dripping with American cheese. They’re a fabulous way to feed a crowd without much fuss because they come together quickly and are made by the dozen. That’s why this easy Slider recipe is my go-to for parties, potlucks, tailgates, the Superbowl, or a quick weeknight meal. Make it once, and I promise it’ll become the same for you!

“This recipe is great! It was easy and very hands off for most of the cook which I appreciate!”
Sullivan

Easy Sliders Recipe

There are many ways to make sliders, but the basic ingredients are the same: ground meat, bread, onion, cheese, and toppings. You can get creative with your toppings, but I’ve kept things really simple here. In this recipe, I mix raw onions in the meat and bake one giant patty. I then sandwich the patty between uncut sheets of Hawaiian rolls with loads of cheese, bake it again until the cheese melts, and then cut it into a dozen sliders. Easy!

Sliders

This easy recipe for sliders is great for feeding a crowd at parties, potlucks, tailgates, or just for a quick weeknight meal.

Course Appetizer, Dinner, Lunch

Cuisine American

Total Cost $16.11 recipe / $2.69 serving

Prep Time 20

Cook Time 35

cool time 5

Total Time 1

Servings (2 sliders each)

Calories 728kcal

Author Monti Carlo

Ingredients

1 white onion, diced small* $0.70
1 lb. ground beef $4.98
1 lb. ground pork** $3.12
1 Tbsp burger seasoning $0.30
1/2 tsp salt $0.03
6 slices American cheese (or your preferred melting cheese) $0.93
12 Hawaiian sweet rolls*** $4.48
4 Tbsp butter, melted $0.50
2 tsp everything bagel seasoning $0.20

Instructions

Set an oven rack in the center of your oven and preheat it to 375°F. Line a sheet pan with a sheet pan rack. Add the ground beef and pork to a bowl. Sprinkle with onions, salt, and burger seasoning, and lightly mix.
Add a sheet of parchment paper to your work surface. Press the meat onto the parchment paper and shape it into an 8×12-inch rectangle. Place the parchment paper with the meat on it on the sheet pan rack.
Top the meat with another sheet of parchment paper, then place a second sheet pan on top of it. Bake for 20 minutes or until the internal temperature of the meat reaches 150°F.
In the meantime, slice the rolls in half lengthwise. Brush the rolls with 2 tablespoons of butter.
Once the 20 minutes are up and the meat has reached an internal temperature of 150°F, remove the top sheet pan from the oven. Then remove the sheet pan that has the meat in it from the oven. Remove the top layer of parchment paper to reveal a large meat patty.
Use two large spatulas to remove the meat from the parchment paper on the sheet pan rack. Top the bottom rolls with the large meat patty.
Add the 6 slices of American cheese in a single layer.
Place the top rolls on top of the meat and cheese. Brush the tops with the last 2 tablespoons of butter. Sprinkle with 2 teaspoons of Everything But The Bagel Seasoning.
Cook for 15 minutes or until the bread toasts and the cheese melts. Remove from the oven and cool for a few minutes before slicing into individual sliders. Serve on a platter and enjoy your the oohs and ahhs at your get-together!

See how we calculate recipe costs here.

Notes

*Onions add depth and bulk to the patty but are not essential. If you’re not a fan, keep them out of the mix.

**You can usually buy ground pork for a third of the price of ground beef, so I used equal parts of each in the patty to keep things budget-friendly. Feel free to go with all ground beef (or all ground pork), as the recipe directions won’t change. Remember that pork is white meat, so the color of these patties is lighter than a traditional burger patty.

***Hawaiian rolls are sold in uncut sheets, simplifying the cooking process. You can substitute the rolls with your favorite hamburger rolls, though it will change the yield and, of course, the assembly steps.

A Note on the Seasonings Used:

Burger seasoning is a blend of simple spices like paprika, onion powder, and garlic powder. It adds a add deep flavor to the meat which I love. We’ve got a great Homemade Burger Seasoning recipe, but your favorite seasoning blend will also work here. You can also just use up to a teaspoon of salt and a few cracks of black pepper.
As for the Everything Bagel Seasoning, you can substitute it with sesame seeds, poppy seeds, or flaky salt. The Everything Bagel Seasoning can also be omitted if desired.

Nutrition

How to Make Sliders Step-by-Step Photos

Make the meat patty: Set an oven rack in the center of your oven and preheat it to 375°F. Line a sheet pan with a sheet pan rack. Add 1 lb. ground beef and 1 lb. ground pork to a bowl. Sprinkle with 1 diced white onion, 1/2 tsp salt, and 1 Tbsp burger seasoning, and lightly mix.

Add a sheet of parchment paper to your work surface. Press the meat onto the parchment paper and shape it into an 8×12-inch rectangle. Place the parchment paper with the meat on it on the sheet pan rack.

Cook the meat: Top the meat with another sheet of parchment paper, then place a second sheet pan on top of it. Bake for 20 minutes or until the internal temperature of the meat reaches 150°F.

Prep the rolls: In the meantime, slice one sheet of 12 sweet Hawaiian rolls in half lengthwise. Brush the rolls with 2 tablespoons of butter.

Assemble the rolls: Once the 20 minutes are up and the meat has reached an internal temperature of 150°F, remove the top sheet pan from the oven. Then remove the sheet pan that has the meat in it from the oven. Remove the top layer of parchment paper to reveal a large meat patty.

Use two large spatulas to remove the meat from the parchment paper on the sheet pan rack. Top the bottom rolls with the large meat patty.

Add the 6 slices of American cheese in a single layer.

Place the top rolls on top of the meat and cheese. Brush the tops with the last 2 tablespoons of butter. Sprinkle with 2 teaspoons of Everything But The Bagel Seasoning.

Bake the sliders: Cook for 15 minutes or until the bread toasts and the cheese melts. Remove from the oven and cool for a few minutes before slicing into individual sliders. Serve on a platter and enjoy the oohs and ahhs at your get-together!

Dice the onions small. Avoid overly large pieces of onion in your meat mixture; otherwise, the patty might fall apart during cooking. I recommend dicing them small, as you can see in my step-by-step photos above.
The meat will shrink a bit in the oven. Keep in mind the size of the meat patty will likely shrink during cooking. I measure my patty out to be an 8×12-inch rectangle. After shrinking some in the oven, it was the perfect size for my Hawaiian rolls (King’s Hawaiian rolls). Keep in mind different brands of rolls might have different dimensions, so be sure to adjust accordingly.
Avoid overmixing your meat! Doing this can make the patties tough and dense. Just mix until the ingredients are evenly distributed.
Don’t have a wire rack? I place a wire rack over a baking sheet, then place a piece of parchment paper over the top (which stops the meat from sticking to the rack), to allow the meat juices to drip off the parchment paper and onto the baking sheet rather than pool around the patty. If you don’t have a wire rack, that’s ok! Just be sure to blot the meat before placing it on the buns to stop them from getting soggy.

What To Serve With Sliders

You can’t go wrong pairing sliders with anything potato-based like French fries or air fryer sweet potato fries. I also think they’re great served with coleslaw and baked beans, or, for the ultimate indulgence, nacho cheese dip. (Don’t knock a nacho cheese-dipped Slider until you’ve tried it!)

How To Store Sliders

If you have leftovers, remove the patty from the bun and refrigerate the bread and meat in separate air-tight containers. When ready to eat, reheat in individual sheet pans in a 350°F oven. Warm the bread for a few minutes and pull the patties when they start to steam. Then assemble.

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The post Sliders appeared first on Budget Bytes.

Classic Tomato Sandwiches

Beth Moncel — Mon, 10 Jul 2023 13:26:35 +0000

This blog post is more of a love letter to my favorite summer meal than a “recipe.” Tomato sandwiches are one of the first foods I ever fell in love with, and I continue to look forward to summer every year just because of the tomato sandwiches. So it’s about time I formally celebrate their beautiful simplicity and share them with anyone who hasn’t yet had one. Tomato sandwiches are seriously my favorite thing. EVER.

What’s on a Tomato Sandwich

There are so many different versions of tomato sandwiches out there, but I’m partial to the classic tomato sandwich consisting only of juicy, ripe tomatoes, creamy mayonnaise, soft white bread, and salt and pepper. That’s it!

The juice from the tomatoes combines with the creamy mayo, salt, and pepper to form a sort of dressing that kind of soaks into the bread and creates the most delicious combo of flavors and textures. It’s so divine that I literally can not eat just one. As soon as I pop that last bite I always make second one!

It’s all about the Tomatoes

This sandwich is all about enjoying the beautiful and delicious tomatoes of summer. If you can, buy tomatoes grown locally for the best flavor. Heirloom tomatoes are gorgeous and delicious, but they will probably increase the price of your sandwich a bit. If you can, hit up your local farmer’s markets or neighbors who might be growing tomatoes to grab a few of those fresh summer beauties!

What Kind of Bread to Use for Tomato Sandwiches

A lot of tomato sandwich lovers insist on soft white bread, but I’m a bit more flexible when it comes to the bread. I do like a little texture, so if my bread is very soft I’ll pop it in the toaster just to give it a little tan. I also like whole wheat bread for tomato sandwiches quite a bit, but I think I’m in the minority there. Most bread will work for tomato sandwiches, but I would try to avoid super crusty or chewy bread, like a baguette, because it will overpower the soft texture of the tomatoes inside.

Real Mayo Only, Please

Talk to any Southerner and they’re likely to have very strong feelings when it comes to their favorite mayonnaise, especially for tomato sandwiches. Dukes and Blue Plate are both popular choices, but a good ol’ classic Hellmann’s mayo is also good, IMHO! Bottom line, it’s got to be CREAMY.

Tomato Sandwich Variations

A couple of years ago I posted a video about my love for tomato sandwiches on social media and I asked YOU how you like to make your tomato sandwiches. I got some wonderful responses! Here are some other ingredients people love to put on tomato sandwiches:

Rub raw garlic on the bread before spreading on the mayo
Lettuce and bacon (BLT!)
Cucumber
Cheese (goat cheese, fresh mozzarella, or cheddar)
Fresh basil
Sweet onion
Cream cheese instead of mayo
Pesto
Hummus instead of mayo
Cavenders Greek seasoning
Everything bagel seasoning

What do you like to put on YOUR tomato sandwiches?? Let us know in the comments below!

Tomato Sandwiches

Tomato sandwiches are a summertime staple. With juicy ripe tomatoes, creamy mayonnaise, and soft bread, they're a simple summer delight!

Course Lunch

Cuisine American

Total Cost $1.67 each

Prep Time 5

Total Time 5

Servings sandwich

Calories 437kcal

Author Beth Moncel

Ingredients

1/2 large tomato $0.77
2 slices white bread $0.64
3 Tbsp mayonnaise $0.22
1 pinch salt $0.02
1 pinch pepper $0.02

Instructions

If you prefer your bread toasted, begin by toasting the bread. Slice the tomatoes into large rounds (horizontally around the equator of the tomato).
Spread a thick layer of mayonnaise over each slice of bread. Top one slice of bread with tomato slices, then sprinkle a generous pinch of salt and pepper over the tomatoes and second slice of bread.
Close the sandwich with the second slice of bread, cut the sandwich in half, and serve immediately.

See how we calculate recipe costs here.

Nutrition

How to Make Tomato Sandwiches – Step by Step Photos

Slice your tomato first. I like to slice horizontally across the tomato to get the biggest slices possible. The thickness of the slices are up to you, but I like to do a medium-width. Not too thin so I don’t have to do too many layers, but not so thick that I can’t overlap them at all.

If you prefer to have toasted bread, make sure you’ve got that going while you’re slicing the tomatoes. Spread a nice layer of mayonnaise over each piece of bread (about 1.5 Tbsp per slice, depending on the size of your bread).

Layer the tomatoes onto the bread, using as much as you’d like (this part is just personal preference). Top the tomatoes and the other slice of bread with a generous pinch of salt and pepper.

Place the other slice of bread on top and slice the sandwich in half (horizontal or diagonal, you do you). Enjoy the sandwich immediately. …And then make a second one. ;)

Seriously. My mouth is watering just looking at that. 🤤

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The post Classic Tomato Sandwiches appeared first on Budget Bytes.

Smash Burgers

Monti Carlo — Wed, 24 May 2023 15:13:05 +0000

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you! Will you be left with a greasy stovetop? Undoubtedly. Will your smoke alarm holler? Probably. Will it be worth it? A million times YES. Plus, you get four burgers for what you’d pay for just one at a restaurant. Oh haiiiii, Budget-Friendly Smash Burger! Let’s be best friends.

Easy Smash Burger Recipe

Smash Burgers are easy (though a bit messy) to make, ridiculously delicious, and perfect for a weekend get-together.

Unlike traditional burger patties that are thick and round, a Smash Burger has a thin patty with crispy, charred edges packed with smoky flavor. You make a smash burger by smashing a ball of ground beef onto an ungreased, hot, flat surface.

“Really good smash burgers, never thought to butter baste them before!”
Dawn

Smash Burgers

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you!

Course Dinner, Lunch

Cuisine American

Total Cost ($11.85 recipe / $2.96 serving)

Prep Time 10

Cook Time 30

Total Time 40

Servings burgers

Calories 516kcal

Author Monti Carlo

Equipment

Cast Iron Skillet

Ingredients

1 lb ground beef* $6.99
4 Tbsp frozen salted butter, divided* $0.56
3 tsp Homemade Burger Seasoning $0.33
4 burger buns $2.99
4 leaves iceberg lettuce $0.37
1 tomato, sliced into thin rounds $0.45
1/4 small red onion, sliced into thin rounds $0.16

Instructions

Separate the ground beef into four equal portions.
Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
When the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.
Smash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*
When you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.
While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.
Assemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!

See how we calculate recipe costs here.

Notes

Ground Beef- Don’t use lean ground beef. You need fat for a smashed patty to be flavorful and juicy. Instead, use 80/20 ground beef, which means the beef is 80% meat and 20% fat. If you want to make your burger patties with ground turkey or ground chicken the same rule applies.
Butter- Adding frozen butter to the beef mix helps give you juicy results with deep, meaty flavors while also delivering smoky, crispy edges. To add even more depth to your burger, you should butter your buns before toasting them.
If you want to make this a cheeseburger, as soon as you flip the patty and smash it again, remove the spatula and top the patty with a slice of cheese. I prefer American, as it melts beautifully.

Nutrition

Chill your beef. Cold burgers have solidified fat. That means more fat stays in the patty as it cooks, producing a crispy brown exterior with a juicy interior.
Salt your burgers when you’re ready to cook them. Salt denatures the proteins in ground beef very quickly, and it only takes minutes to transform the patty into a dry, rubbery, meatloaf-like texture.
Use a cast iron or heavy-bottomed stainless steel pan which holds heat when a cold patty hits it. Do not use a non-stick pan; you should never heat non-stick to high temperatures.
Use the biggest, heaviest spatula you have to smash your burger. If you need more leverage, place a tall, thick, heavy glass lip-side down on the spatula and place your palm on its bottom to smash down even more.
To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160°F.

How to Make Smash Burgers – Step by Step Photos

Separate 1 pound of ground beef into four equal portions.

Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook. When it’s go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.

When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.

Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. Keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. If you try to just push it up, the movement could break the patty. Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.

When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.

While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.

Toast the buns buttered side up in the oven for a few minutes until golden. Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don’t forget to say “I cook. You clean.” as you get showered with compliments! #Trust

What type of bun to use

What’s a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf!

What To Serve With Smash Burgers

We paired our Smash Burgers with our Oven Baked Steak Fries and they were absolutely AMAZING. You can also try our super crispy Garlic Parmesan Oven Fries. Other great options are our Easy Creamy Coleslaw or our Summer Vegetable Pasta Salad.

How To Store Smash Burgers

You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you’d rather freeze the burgers, don’t cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.

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Black Bean Burgers

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$15.24 recipe / $2.54 serving

The post Smash Burgers appeared first on Budget Bytes.

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