Recipe of the Week: Pulled Pork and Sriracha Guacamole Grilled Cheese


  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 tablespoons butter
  • 8 slices french bread
  • 8 slices cheddar cheese
  • 2 cups Slow Cooker Pulled Pork

Sriracha Guacamole Ingredients

  • 2 large avocados
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded and diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 3/4 teaspoon sriracha sauce


  1. Make the guacamole first so the flavors have a chance to meld. To make the guacamole, mash avocados together in a bowl. Add in remaining guacamole ingredients. Cover and refrigerate for 30 minutes.
  2. Heat the olive oil in a skillet over a medium heat. Cook onions over medium-low heat until they start to brown and caramelize. About 20 minutes. Add in pulled pork. Cook just until pork is warmed through. Remove from the pan and set aside.
  3. To assemble a sandwich, butter one side of each slice of bread. With the buttered side down, place one slice of cheese on the bread. Top with 1/4 of the pork. Spoon guacamole over the top. Place a second slice of cheese on top of the guacamole and place another slice of bread on top with the buttered side facing up. Repeat with remaining ingredients.
  4. In the same skillet that you cooked the pork and onions in, cook sandwiches over medium heat until bread is golden brown and cheese has melted. Serve immediately.

Recipe of the Week: Taco Grilled Cheese Sandwich


  • 8 slices  Bread
  • 4 tbsp butter, softened
  • 8 slices cheddar cheese
  • ½ lb ground beef, seasoned for tacos, we always use leftovers.
  • 1 jalapeno pepper, diced
  • 1 tomato, diced
  • 1 avocado, peeled and sliced thin
  • sour cream and salsa for dipping


  1. Butter one side of a piece of bread with the softened butter and place butter-side down in a medium non-stick skillet over medium heat.
  2. Add a slice of cheese to the bread and spoon ¼ of the beef, ¼ of the diced tomatoes, and ¼ of the diced peppers on the cheese. Lay ¼ of the avocado slices over the top and top them with another slice of cheese.
  3. Butter one side of another slice of bread and place it butter-side up on top of the cheese, cook until cheese begins to melt and bread turns a golden brown, flip and cook the other side until cheese is melted through. Repeat for other sandwiches.

America’s Favorite Comfort Food Has Been Determined

Last week, the ranking website Ranker closed their poll on America’s favorite comfort food. With an impressive 34K votes tallied, the top 50 results must carry some weight, right?

The top ten comfort foods were as follows:

1. Grilled Cheese Sandwich
2. Chocolate
3. Pizza
4. Ice Cream
5. French Fries
6. Macaroni and Cheese
7. Chocolate Chip Cookies
8. Mashed Potatoes
9. Fried Chicken
10. Spaghetti & Meatballs

The top 10 is hardly surprising, but Ranker’s top 50 includes some puzzling results. For example, mozzarella sticks come in at just #24, despite basically being cylindrical, snackable grilled cheeses themselves. Tomato soup is ranked a lowly #48, demonstrating a total inability to ride grilled cheese’s coattails, despite the deliciousness of their pairing. And perhaps most disturbing of all, tacos don’t even make the list. Sacrilege!

Find the full list here, and debate your friends and loved ones about why burritos deserved to be much higher than #17. (Warning: don’t read on an empty stomach.)

Recipe of the Week: Pizza Margherita Grilled Cheese


  • 1 teaspoon olive oil
  • 1 large garlic clove, minced
  • 14.5 ounces fire-roasted canned tomatoes
  • ¼ teaspoons salt
  • 1 tablespoon sugar
  • 16 ounces fresh mozzarella cheese, sliced
  • 1 cup basil leaves
  • 8 slices sourdough bread
  • 3 tablespoons butter, melted


  1. In a small sauce pan, heat olive oil and garlic over a medium heat. Saute until softened, about 1 minute. Add tomatoes, salt and sugar. Simmer for 8-10 minutes. Set aside.
  2. Heat a large cast-iron skillet or griddle to a medium heat.
  3. Spread about 2 tablespoons of sauce on each slice of bread. Top with four ounces of slices of cheese. Top with 4-5 leaves of basil.
  4. Drizzle with a little bit of olive oil. Season with salt and pepper. Place top of bread, sauce side down on cheese and basil. Brush tops with butter. Season with a bit of salt and pepper.
  5. Place sandwich butter side down in heated skillet (work in batched if needed), brush other side with butter. Cook until golden brown and crispy on each side and the cheese is melted. (If you are having a hard time getting the cheese to melt, pop into a 350 degree oven for a few minutes.

Recipe of the Week: Buffalo Chicken Grilled Cheese


  • 2 cooked boneless, skinless chicken breasts, shredded
  • ½ cup buffalo wing sauce, plus extra for drizzling
  • 2 tablespoons ranch dressing
  • 2 tablespoons unsalted butter, melted
  • 4 green onions, sliced
  • 4 ounces gorgonzola cheese, crumbled
  • 8 ounces fontina cheese, freshly grated
  • 4 ounces white cheddar cheese, freshly grated
  • 8 slices sourdough or pretzel bread
  • softened butter for spreading

beer cheese

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2/3 cup beer
  • 1/3 cup milk
  • 6 ounces freshly grated white cheddar cheese


beer cheese

  1. To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth. Keep over low heat and stir every few minutes while assembling sandwiches.


  1. In a bowl, combine the chicken, wing sauce, ranch dressing, melted butter, green onions and gorgonzola, and stir to combine.
  2. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. To assemble the grilled cheese, place a slice of bread butter-side down in the skillet. Add on a few handfuls of fontina and cheddar cheese, then top it off with a quarter of the chicken mixture. Add a few spoonfuls of the melty beer cheese. Add more grated fontina and cheddar on top, followed by another slice of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve immediately.

Recipe of the Week: Fried Green Tomato and Bacon Grilled Cheese

  • 2 green tomatoes, cut into ¼-inch slices
  • ½ cup bacon grease (save from cooking bacon)
  • 2 eggs, lightly beaten
  • ¼ cup milk
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ cup flour
  • ⅔ cup cornmeal
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • sugar
  • 8 slices white bread, preferably Texas Toast
  • 8 slices bacon, cooked
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 teaspoons chopped chives, optional
  • butter
  1. Whisk eggs, milk, paprika, and garlic powder in a pie pan or bowl.
  2. In another pie pan or on a plate, mix together flour, cornmeal, salt and pepper.
  3. Dip tomatoes into egg mixture and then coat with flour mixture.
  4. Heat bacon grease in a large cast iron skillet or regular skillet over medium heat. When hot, fry 4 to 5 tomatoes at a time. When golden brown on one side, flip and cook until golden brown on the other side. Drain on paper towels and sprinkle lightly with sugar and salt.
  5. For each sandwich, layer 2 to 3 fried green tomatoes on a piece of bread, top with 2 slices bacon, and about ¼ cup Cheddar cheese and ¼ cup Monterey Jack cheese. Sprinkle with chives and top with another bread slice.
  6. Heat a griddle or skillet over medium-high heat. Place a pat of butter on the surface of the pan. Use a spatula to spread it out as it melts. Place a sandwich on top and cook until golden brown. Lift sandwich off pan with a spatula, place another pat of butter down and flip sandwich over onto the melted butter. Cook until cheese is melted, turning heat down if it starts to brown too quickly.