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Perfectly Toasted

Chorizo Breakfast Sandwich

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Perfectly Toasted Chorizo Breakfast Sandwich Breakfast Just Got Serious

Author Mark & Fey
Course Breakfast
Keyword Pork, Sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

Instructions

  • This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.
  • Instructions: First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.
  • Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 
  • Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 
Perfectly Toasted

Cinnamon Roll Egg Sandwich

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Off-The-Wall Cinnamon Roll Egg Sandwich Sweet Meets Savory

Author Mark & Fey
Course Breakfast
Keyword Sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

The Sandwich

  • 1 can refrigerated cinnamon rolls 8 pack- We used Pillsbury
  • 4 eggs
  • 12 oz. breakfast sausage
  • 4 slices cheddar cheese

Instructions

  • Sweet. Savory. Slightly insane — in the best possible way. This Cinnamon Roll Egg Sandwich smashes together gooey iced cinnamon rolls, smashed sausage patties, melty cheddar, and a runny egg into one glorious breakfast bite. It’s the kind of recipe you make when you want to turn brunch into a full-on event. Viral? Probably. Delicious? Guaranteed.
  • Instructions:
  • Heat a flat top grill to medium-high heat. Open the can of cinnamon rolls and set aside the icing for future use. Place the cinnamon rolls directly on the flat top. Press down firmly on each roll using a sturdy metal spatula with parchment paper underneath to prevent sticking. Flip and continue cooking until evenly browned and the internal temperature reaches at least 190 degrees Fahrenheit. Remove the rolls from the flat top and set aside. 
  • Now, it’s time to prepare our sausage patties. Divide and shape the breakfast sausage into 4 three ounce balls and arrange them on the flat top. We’re going to cook our patties like a smash burger. Press down firmly on each using a metal spatula with a piece of parchment paper as a barrier to prevent sticking. Flip and cook until the internal temperature reaches 160 degrees Fahrenheit. Place a slice of cheddar cheese on top of each patty allowing it to melt. Set aside.
  • Crack your eggs on the flat top and cook to your desired yolk consistency. We like ours over easy for this recipe. Now, it’s time to assemble the sandwich. Spread some icing on one side of each cinnamon roll. Layer the sausage patty with melted cheddar on top of the icing, followed by the egg, then topped with the other cinnamon roll icing side down. And voila! You’ve got yourself the most epic breakfast sammy of all time. Enjoy!
Perfectly Toasted

Grilled Cheese with Linguica Brazilian Grilling Sausage

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Grilled Cheese with Sausage and Chimichurri

Grilled Cheese with Linguica Brazilian Grilling Sausage And Chimichurri Sauce

Author Mark & Fey
Keyword Labrea Bakery, Poultry, Sandwiches
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot coarsely chopped
  • Kosher salt for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 4-ounce stick salted butter
  • 8 ounces Oaxaca cheese grated
  • 8 ounces Queso quesadilla cheese grated
  • 8 ounces Monterey Jack grated

Instructions

  • Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 
  • Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 
  • Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 
  • Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 
  • Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 
Perfectly Toasted

Italian Coney Dog

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Italian Coney Dog

Italian Coney Dog

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, hot dogs, Piedmontese, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 large onion sliced into half moons
  • Olive oil
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 teaspoon garlic powder
  • 1 pound ground beef
  • 1 cup jarred marinara sauce such as Rao's
  • 8 all beef hot dogs
  • 8 hot dog buns
  • 1 cup shredded part-skim mozzarella
  • Green onions optional for garnishing

Instructions

  • Heat a large non-stick skillet over medium high heat. Add about a tablespoon of olive oil and the onions. Season with salt and cook until softened, about 5 minutes. Add black pepper and garlic powder and cook for a minute more. Add in the ground beef, breaking up with a spatula, and season with more salt. Cook the beef until browned and no pick remains, about 8 minutes total. Pour in the marinara.
  • On a griddle or grill, cook the hot dogs over high heat until crisped, about 3 minutes total. Build the dogs by adding a hot dog to each bun, topping with the beef mixture, garnishing with cheese and green onion before devouring.
Perfectly Toasted

Filet Mignon Steak Sandwich

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Close up shot of the steak sandwich with horseradish sauce

Filet Mignon Steak Sandwich

Author Mark & Fey
Keyword Beef, Piedmontese, reverse sear, Sandwiches, Steak
Cook Time 1 hour 30 minutes
Servings 1

Ingredients

  • 2 to 3 11/2 inch thick filet mignon steaks, about 8 ounces each
  • Kosher salt for seasoning
  • 1 baguette cut into 4 sandwich length pieces
  • Mayo for grilling the bread
  • 2 ounces micro greens
  • Horseradish cream sauce from below

For the horseradish cream sauce

  • 1/2 up mayo
  • 1/4 cup prepared horseradish
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and black pepper for seasoning

Instructions

  • Remove the steaks from their package and pat dry. Season liberally with kosher salt on all sides. We like to tie these with butcher’s twine around their circumference to keep a nice tidy shape.  There are two ways to cook these steaks low and slow for reverse seasoning. We like to vacuum seal the steaks in a food safe bag and cook in a sous vide bath at 120 degrees F for 90 minutes. Alternatively, you can set the steak on a cooling rack set inside a sheet pan and cook them at 200 degrees F for about 30 minutes or until they reach 115 to 120 degrees F.  Rest the steaks for 5 to 10 minutes while you toast the baguette and make the horseradish sauce.
  • Heat a large cast iron skillet or griddle over medium-high heat. Coat the baguette halves with mayo and griddle for 2 minutes or until browned and crispy. In a medium bowl, whisk together the remaining mayo, horseradish, lemon juice, Worcestershire with a pinch of salt and pepper. Taste and adjust seasoning.
  • Crank the heat to high and let the skillet get very hot. Brush the steaks with a little peanut or canola oil and sear them on each side for 1 to 2 minutes. Rest again for 5 minutes before slicing.
  • Build the sandwiches by slathering the baguette with the horseradish sauce, adding micro greens and adding the sliced steak. Season with more salt and crush these delicious sandwiches, immediately.
Perfectly Toasted

Chili Crisp Breakfast Sandwich

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Chili Crisp Breakfast Sandwich

Author Mark & Fey
Keyword biscuits, Ninja, Sandwiches
Cook Time 20 minutes
Servings 8

Ingredients

  • 1 16 ounce tube Pillsbury Grands! Flaky Layers Biscuits, Sweet Hawaiian, 8 biscuits
  • 1 12 ounce can SPAM Classic Canned Meat, cut into 8 slices
  • 3 tablespoons chili crisp we like The Little Goat Brand
  • 8 large eggs
  • Sriracha mayo
  • Baby arugula

Instructions

  • Set your oven or grill to 350 degrees, We use our Ninja Woodfire Outdoor Grill to not only bake but also griddle our Spam and fry our eggs. Bake the biscuits until golden brown and set aside.
  • Heat a large skillet (or just be geniuses like us and get a Ninja Woodfire Outdoor Grill) and griddle the Spam for 2 to 3 minutes per side or until golden. Remove from the skillet. Working in batches, heat up a small amount of chili crunch in the pan, about a teaspoon per egg. Add an egg to each chili crunch puddle and cook the eggs to your liking.
  • To build the sandwiches, split the biscuits and squeeze on some Sriracha mayo, add a Spam slice, a fried egg, top with arugula, more mayo and the other biscuit half.
Perfectly Toasted

Cinnamon Roll Breakfast Sandwiches

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Pillsbury Cinnamon Roll Breakfast Sandwiches

Author Mark & Fey
Course Breakfast
Keyword Eggs, Pork, Sandwiches, sausage
Cook Time 20 minutes
Servings 5

Ingredients

  • 1 pound bulk sausage
  • 2 tablespoons brown sugar
  • 1 tablespoons dried rubbed sage
  • 1 teaspoon freshly ground black pepper
  • Kosher salt for seasoning
  • 2 17.5 ounce packages Pillsbury Grands Cinnamon Rolls, 10 cinnamon rolls each
  • 10 large eggs
  • 10 slices sharp cheddar cheese

Instructions

  • Combine the sausage, brown sugar, sage, pepper, and a heavy pinch of salt in a bowl. Work the spices into the sausage and then divide the mixture into 5 portions. Press the portion into super thin patties on squares of parchment paper. Pop open the cinnamon rolls and have these standing by.
  • Heat a large griddle or skillet over medium high heat. When the griddle is hot add the sausage (parchment side up) and press down like a smash burger. After 2-3 minutes when the sausage is brown, remove the parchment paper and flip the sausage. Cook an additional 2-3 minutes until browned. Remove from the griddle to a plate to keep warm.
  • Press each cinnamon roll into the hot griddle and cook for 3-4 minutes per side. Remove from the griddle.
  • Add a little oil to the griddle and crack two eggs together, you may need to work in batches. When the white is just set, break the yolks and add a slice of cheese to each set of cheese. Cover and cook for 1-2 minutes more.
  • Build the sandwiches by swiping one cinnamon roll with the prepared icing topping with a sausage patty and a fried egg. Top with an additional cinnamon roll and eat immediately.
Perfectly Toasted

Chorizo Grilled Cheese

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Chorizo Grilled Cheese

Author Mark & Fey
Keyword Beef, Ninja, Sandwiches

Ingredients

  • 1 medium yellow onion finely diced
  • 8 ounces Mexican Chorizo
  • 8 slices thick sourdough bread
  • 1/2 cup mayo
  • 8 ounces shredded queso quesadilla
  • 2 ounces crumbled cotija cheese

Instructions

  • First, let’s cook the chorizo. Heat a large skillet over medium heat. Add the onion and chorizo to the hot pan and cook until the onions are soft and the chorizo is darker and thicker, about 8 minutes total cook time. Move this chorizo mixture to a paper towel lined bowl to drain off some of the excess fat.
  • We like to use the Ninja Woodfire Outdoor Grill for this recipe since we can use high heat and get smoky flavor. Heat the grill of your choice to medium-high heat. Spread mayo on one side of each slices of bread and grate any cheese you’re using before you get to the grill. At the grill, sprinkle the mayo sides of the bread with cotija cheese and put the cheese-mayo side down on the grill. Spread each sandwich with some of the chorizo mixture and 2 ounces of the queso quesadilla, top with another slice of bread, mayo side up. Cook the sandwiches on first side for 3 to 4 minutes or until the cheese is beginning to melt and the bread is golden. Sprinkle each sandwich with more cotija cheese and flip. Cook another 3to 4 minutes on the second side.
  • Remove the sandwiches from the grill and cool for 2 to 3 minutes before slicing and digging in.

Video

Perfectly Toasted

Italian Pork Sausage Smash Burger

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Italian Pork Sausage Smash Burger with Grilled Peppers & Onions

Author Mark & Fey
Keyword Pork, Sandwiches
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 large peppers we like yellow and red, sliced into strips
  • 1 large yellow onion peeled and sliced into half moons
  • 2 tablespoons olive oil
  • 1 teaspoon Salt Pepper + Three Chiles our spice blend from Spiceology
  • 1 cup shredded provolone cheese
  • 1 pound mild Italian pork sausage divided into 4 portions
  • 1 small bunch fresh basil leaves

Calabrian Chile Mayo

  • 1 cup mayonnaise
  • 2 calabrian chiles finely chopped
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt for seasoning

Instructions

  • Toss the sliced peppers and onions with 2 tablespoons olive oil and a few generous shakes of Salt Pepper + Three Chiles. Divide the pork sausage into 4 rounds and set aside. Whisk together the mayo, calabrian chiles, vinegar, lemon juice, and a three finger pinch of salt. Chill while you cook the burgers. Heat a griddle or large skillet to medium high heat. Cook the peppers and onions first, sauteing until tender and just browned, about 8 minutes. Remove from the pan and set aside. Cook the sausage balls in the same pan, working on at a time if needed. Drop each sausage round on the griddle then flatten with a large flat spatula, cook until crisped and browned, about 4 minutes per side. Top each sausage patty with some of the sausages and peppers, followed by 1/4 cup of cheese and cover until just melted. Build each burger with a few swipes of the calabrian chile mayo, some fresh basil leaves and a patty with cheese, peppers and onions on each bun.

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Perfectly Toasted

Sichuan Hot Chicken Sandwich

Breakfast Just Got Serious

Prep Time 10 Minutes

Cook Time 20 Minutes

Servings: 4 Servings

The Sandwich

  • 4 English muffins
  • 4 Eggs
  • 6 oz Chorizo
  • Arugula
  • 4 oz Cotija Cheese

The Chipotle Crema

  • 1/2 cup mayo
  • 1/2 cup Mexican table cream
  • 3 chipotles in adobo plus 1 teaspoon adobo sauce
  • 1/4 cup cilantro
  • 1 teaspoon lime juice
  • Salt

This isn’t your average breakfast sandwich. Our Chorizo Breakfast Sandwich brings the heat with spicy chorizo, melty cheddar, and a jammy egg, all stacked on a toasted bun that can barely contain the goodness. It’s bold, it’s messy (in the best way), and it’s everything your morning was missing. Whether you’re firing up brunch or just need something epic to crush before noon, this is your go-to move.

 

 

 

Instructions:

First, prepare the chipotle crema. Combine the mayo, crema, lime juice, chipotles (start with one and add to taste for your heat preference) and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. Set aside.

 

Now, it’s time to heat your flat top grill to medium-high heat. Place the chorizo on the flat top. Cook the chorizo, flipping frequently until evenly browned and the internal temperature reaches 160 degrees fahrenheit. Meanwhile, place the split english muffins next to the chorizo on the flat top to toast in the chorizo grease. 

 

Next, crack the eggs on the flat top and incorporate them with the chorizo. Shape the chorizo egg mixture into a square to fit the muffin. Finally, it’s time to assemble the sandwich. Spread a base of chipotle crema on the english muffin, top with arugula followed by the chorizo & egg and cotija cheese. 

 

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Sichuan Hot Chicken Sandwich

Author Mark & Fey
Course Dinner, Lunch
Keyword Poultry, Sandwiches
Prep Time 6 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Salt Pepper + Three Chiles our seasoning blend from Spiceology, divided
  • 4 cloves garlic smashed and roughly chopped
  • 1 scallion chopped
  • 2 cups all-purpose flour
  • 2 quarts oil for frying
  • 1 6 ounce jar Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt for seasoning
  • 4 soft buns
  • 1/2 cup mayo

Instructions

  • First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 
  • Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.
  • Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.
  • Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.
  • Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.
  • Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.

Video