I love a good slider recipe. I’ve had this recipe in my head for a while now, and I’m pleased to say these Balsamic Chicken Bacon Sliders did not disappoint. I could eat the entire pan! I’ve made them three times in the past few weeks because they make such an easy dinner!!

These sliders are perfect for your next game day, party, or just because you love some good Hawaiian sliders. This recipe would serve about 6 people for an easy dinner with some chips or fries. Be sure to get the large amount of slider buns and double the recipe if you have a lot of mouths to feed or some big eaters.

What ingredients do you need for this recipe?

• 12 count Savory Butter King’s Hawaiian Rolls
  I’ve also used the original sweet rolls as well.
• olive oil
• head of garlic
• bacon
• mayo
• chopped rotisserie chicken
• balsamic glaze
  If you don’t have this, you can use regular balsamic vinegar.
• roma tomato
• sliced Colby Jack cheese
• stick butter
• onion powder
• garlic powder
• grated parmesan
• FULL RECIPE IS BELOW!

Notes about this recipe:

• I used the Kings Hawaiian Savory Butter rolls in a 12 pack. You can also use the original Hawaiian Sweet Rolls too. I used both, and l love them no matter what I use!
• I use a rotisserie chicken for this recipe. It’s just budget-friendly and such a time saver.
• I always start this recipe by roasting the garlic on the same sheet pan that I cook the bacon. I also line the pan with foil. This saves on the clean-up!! The bacon will cook up faster than the garlic, so make sure you have another pan ready to set that garlic packet on.
• Don’t feel like roasting garlic? You can find store-bought roasted garlic paste at most grocery stores.
• Watch me make this on Instagram!!

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Balsamic Chicken Bacon Sliders

Yield: 12 sliders

These Balsamic Chicken Bacon Sliders are full of flavor! They are filled with roasted garlic, chicken, bacon, balsamic, and Colby Jack cheese and topped with a Parmesan garlic butter sauce!

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Ingredients

• 12 count Savory Butter King's Hawaiian Rolls
• 1 tbsp olive oil
• 1 head of garlic
• 6 slices bacon
• 1/2 cup mayo
• 2 1/2 cups chopped rotisserie chicken
• 2 tbsp balsamic glaze
• 1 roma tomato, chopped
• 6 slices Colby Jack cheese
• 1 stick butter
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tbsp grated parmesan

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil. Lay out six slices of bacon onto pan.
3. Slice off the top from the head of garlic. Place it on a sheet of foil. Drizzle with 1 tbsp of olive oil. Seal up garlic into foil by pulling up foil around garlic and gathering it together at the top. Place this on the pan with the bacon.
4. Cook bacon until crispy for about 15-18 minutes. Remove pan and place garlic back in oven on a smaller pan to finish roasting until garlic has roasted a total of 40 minutes. Once bacon has cooled, chop into pieces.
5. Once garlic has roasted, remove 3 cloves. Place them in a bowl and mash with a fork. Stir in the mayo.
6. Lower oven to 350 degrees.
7. Slice Hawaiian rolls in half keeping the buns together to form one section of top rolls and one sheet of bottom rolls. Spray a 9 x 13 casserole dish with cooking oil spray. Place bottom section of rolls in pan.
8. Spread garlic mayo on the bottom half. Top with chopped rotisserie chicken, drizzle balsamic glaze, chopped bacon, chopped tomato, six slices of cheese. Top with top section of rolls.
9. In a small pot, heat butter, onion powder, garlic powder, and parmesan until butter is melted. Brush all of this sauce onto buns allowing it to flow over the sides as well. Cover rolls and bake at 350 for 15 minutes. Uncover and bake for 8 minutes.
10. Remove from oven and allow to cool for about 5 minutes before slicing into sandwiches.

Notes

*If you don't have balsamic glaze, you can use regular balsamic vinegar.

*King's Hawaiian Original Sweet Rolls will work for this recipe too.

*Tomatoes are completely optional.

Store your leftover roasted garlic in the refrigerator. It's great on pizzas and in pastas!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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  Baking Dish Ceramic Casserole Dish Bakeware Set Nonstick Lasagna Pan 2pcs Grey Baking Dishes for kitchen
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  Pyrex (1) 233 3-Qt Rectangular Glass Baking Dish & (1) 233-PC Red Food Storage Lid – Clear Glass Bakeware – Perfect for Leftovers, Food Preparation and So much More - Made in the USA

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 102mgSodium: 486mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 18g

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So I made these Arugula Spinach Pesto Burgers a few weeks ago, and I am about to go make them again very soon!  They were mouthwatering and full of flavor!

I started off with a spinach and arugula mix, but you could totally just use one or the other.  I’ve become a fan of both in the last few years.  And I love how this pesto isn’t a lot of work either.  No need to food process or add nuts, which saves me so much time.

The pesto is just the sauteed spinach and arugula mixed with parmesan and salt and pepper.  So easy!! 
Next time you are craving a juicy burger, you have got to try these and let me know what you think!

How to Make Arugula Spinach Pesto Burgers:

1. Saute the spinach and arugula and chop.
2. Stir it in with parmesan and seasoning and fresh mozzarella cubes.
3. Mix the ground beef with bread crumbs, egg, garlic, and seasoning.  
4. Cook the patties.
5. Broil the buns.  Top with cooked burgers and pesto.

Tips for this burger recipe:

• You can grill these outside if you prefer.
• Feeding picky eaters?  Just skip the pesto topping for them and everybody is happy.
• Feel free to try these with ground turkey if you are watching calories.
• You can find these kaiser rolls in the bakery at your grocery store.  They are my go to buns for so many recipes.  Sometimes they are labeled as “hamburger buns.”

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Arugula Spinach Pesto Burgers

Yield: 5

Cook Time: 30 minutes

Total Time: 30 minutes

Arugula Spinach Pesto Burgers - Delicious burgers topped with a quick spinach, arugula, parmesan, and mozzarella mix.  These are amazing!

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Ingredients

• 4 oz arugula and spinach mix*
• 1/4 cup shredded parmesan
• 4 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 oz fresh mozzarella, cut into 1/2 in cubes
• 2 lbs. ground beef (85/15)
• 1/3 cup bread crumbs (Italian)
• 1 egg
• 1 tsp minced garlic
• 1 1/2 tsp creole seasoning
• 5 kaiser rolls**

Instructions

1. In a skillet, heat 2 tbsp olive oil over medium high heat. Add spinach arugula mix and saute until wilted about 3 to 4 minutes. Remove to a bowl and stir in parmesan, kosher salt, and pepper. Stir in cubed mozzarella and set aside.
2. In a bowl, mix ground beef, bread crumbs, egg, garlic, and creole seasoning. Form into 5 patties and make a depression in the center of each patty to help it stop from shrinking while cooking.
3. Heat 2 tbsp of olive oil in a large skillet or use the same skillet and work in smaller batches to cook the burgers. Cook burgers for about 7 to 8 minutes per side covered over medium high heat. Remove to a plate and top with pesto mozzarella mixture.
4. Slice kaiser rolls in half and place under broiler to toast for about 1 to 3 minutes. Place burgers on buns and serve warm.

Notes

*You can also use just an arugula mix.
**You can also buy hamburger buns in the bakery.

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Looking for other recipes like this one?

• Meatball Burgers
• Pizza Sloppy Joes
• Chicken Parmesan Panini
• Crispy Cheeseburger Wraps

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You can find ALL RECIPES HERE.
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Wrap recipes are one of my favorite dinners to make!  They are great for using leftover meats too!  You can make them really healthy by using lean proteins and carb-light options for the tortilla.  You can also make them melty and gooey and super satisfying!  So I’ve rounded up all my favorites here for you to try!  They are great options for lunch too!  If I had to pick my top 3 from here, I would definitely choose the Hot-Pressed Santa Fe Wraps, the Hot Pressed BBQ Chicken Wrap, and the Crispy Cheeseburger Wraps.   Go ahead and try a wrap dinner soon!!  

Hot Pressed BBQ Chicken Wrap

Hot-Pressed Chicken Popper Wrap

Crispy Cheeseburger Wraps

Hot-Pressed Chicken Caprese Wraps

Hot-Pressed Santa Fe Wraps

Crispy Chicken Wrap

Skinny Crunch Wrap

Chicken Caesar Wrap

Grilled Burritos

Roasted Red Pepper and Turkey Wrap

Kitchen Tools You Might Need:

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You can find ALL RECIPES HERE.
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The day I discovered how to make a panini was a good day.  I mean the concept is so simple, and I lived my whole life not ever making one!  And now, I look forward to panini night so much!    And this Sun-Dried Tomato Pesto Turkey Panini is no exception!

The key to a good panini is good bread.  I like to buy a wide french bread loaf (sometimes they call them Italian loaves) or a bread round in the bakery section for my panini sandwiches.  And I almost always use olive oil before grilling them.

From there, the choices of fillings are endless and pretty much up to you and your favorite ingredients.  On this panini, I used a store-bought sun-dried tomato pesto to make it easy.  This is packed with a ton of flavor!  Then I add a thinly sliced turkey breast meat, some sliced mozzarella, and sliced onions and tomatoes.

They are super quick to prepare, so this meal makes the perfect weeknight meal.  And for anyone who looks at you funny when you say you are having sandwiches for supper, just tell them that these are not your average sandwiches!  And tell them to get the napkins ready, which is  always a good indicator of a great meal!

Tips for Making a Sun-Dried Tomato Pesto Turkey Panini:

• Grab a loaf of bread from the bakery section of your grocery store.
• Wide bread loaves work better such as a wide french bread loaf or a round Italian loaf.
• I buy thinly sliced turkey.
• I like to use sliced mozzarella cheese, but shredded would work too.
• Use store-bought sun-dried tomato pesto.
• No need for a fancy panini press!!  Use another smaller skillet or pot to press it down.
• Picky eaters?  Just skip the ingredients they don’t like.  A few of my kids get a grilled turkey and cheese panini usually.

Other great additions to a panini:

• jarred peppers (roasted red peppers, pepperoncini peppers)
• caramelized onions
• bacon

Sun-Dried Tomato Pesto Turkey Panini

Yield: 4 sandwiches

Sun-Dried Tomato Pesto Turkey Panini - An easy grilled sandwich recipe made easy and flavorful with sun-dried tomato pesto.

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Ingredients

• 1 wide french bread loaf or round loaf (found in bakery section)
• olive oil
• 8 tbsp of sun-dried tomato pesto (a small jar will work)
• 9 oz sliced deli turkey(thinly sliced)
• 6 slices mozzarella
• 1/4 red onion, sliced
• 1 tomato, sliced

Instructions

1. Slice bread into 3/4 inch slices.
2. Spread each side with about 1 tbsp of pesto.
3. Place several slices of turkey, 1 and 1/2 slices of mozzarella, sliced onion, and sliced tomato onto one side. Top with other side.
4. Brush each side with a little olive oil.
5. Place in skillet over medium heat and grill until golden brown. Press panini down using another smaller skillet. Flip and grill until golden brown again pressing with smaller skillet.
6. Repeat with remaining 3 sandwiches.

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Other great grilled panini sandwiches:

Chicken Parmesan Panini

Chicken Fajita Panini with Fiesta Ranch Sauce

Garlic Cream Grilled Chicken & Bacon Panini

You can find more MAIN DISH RECIPES HERE.

You can find ALL RECIPES HERE.

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Cheeseburgers are my weakness.  To me, they are the ultimate comfort food.  They are my go-to choice at most restaurants, and I’m always happy to find a place with a great messy burger.

So it only makes sense to turn my love of cheeseburgers into other recipe creations like these Crispy Cheeseburger Wraps.  I’m happy to see it was a hit with the family too.  Usually if it involves meat and cheese, I know I have a winner in their eyes.

These are really easy to customize to your personal tastes too.  My kiddos opted out on the onions, but said yes to the pickles on theirs.  I love meals that please everyone!

How to Assemble the Wraps

1. Spread green onion mayo onto tortilla.
2. Fill with hamburger mixture.
3. Top with shredded cheese, smothered onions, and optional dill pickles.
4. Roll up and bake!

Tips for a Great Crispy Wrap

• You can choose whatever kind of cheese you prefer.  We like Colby Jack or a Mexican blend most of the time.
• You can make this more diet-friendly using whole-wheat or carb-balance wraps.
• Once recipe can also make 4 large wraps using the burrito size tortillas.
• For those who love tomatoes, you can add those in there too.

Ideas for Sides and Dessert:

• Spicy Sweet Potato Fries
• Garlic Fries
• Parmesan-Crusted Zucchini Oven Fries
• Mini Cherry Cheesecake Trifles

Crispy Cheeseburger Wraps

Yield: 8 wraps

Crispy Cheeseburger Wraps - A crisp wrap filled all the good cheeseburger fixings including smothered onions and a garlic and green onion mayo.

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Ingredients

• 1/2 cup mayonnaise
• 1/2 cup finely chopped green onions
• 1 clove garlic, chopped
• 1 lb. ground sirloin
• 1 1/4 tsp. salt
• 3/4 tsp pepper
• 1 1/2 tbsp ketchup
• 1 tsp mustard
• 8 flour tortilla (soft taco size)
• 1 large onion, sliced
• 1 tbsp olive oil
• 1 cup shredded cheese
• diced dill pickles
• cooking oil spray

Instructions

1. In a small bowl, stir together mayonnaise, green onions, and garlic. Set aside.
2. Add olive oil to a skillet and add sliced onions. Add1/2 tsp salt and 1/4 tsp pepper and saute over medium heat until onions are caramelized. This will take about 15 minutes. Stir occasionally.
3. While onions caramelize, brown ground beef in another skillet. Season 3/4 tsp salt and 1/2 tsp pepper. Once browned, stir in ketchup and mustard. Remove from heat.
4. Assemble wraps: Spread 1 tbsp green onion mayonnaise onto wrap. Add a few spoonfuls of meat mixture. Top with onions and shredded cheese and optional dill pickles. Roll up and place on sheet pan. Repeat with remaining tortillas. Spray each wrap with a little cooking oil spray.
5. Bake at 400 degrees for 10 to 15 minutes or until tortillas turn golden brown.

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Other Wrap Ideas:

Crispy Chicken Wrap

Hot Pressed BBQ Chicken Wrap

Hot-Pressed Chicken Popper Wrap

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I’m sure you guys have noticed how I love a good wrap around here!  This Crispy Chicken Wrap is no exception.  Wraps are just great weeknight dinner ideas.  Plus the leftovers are great for lunch too.

It’s pretty much been back to school business around here.  School officially starts next week for us.  It’s always very bittersweet.  We’ve had a great relaxing summer, and it’s hard to say bye to all the summer fun.  But I know my kiddos are ready for a routine!  I don’t think I can here “I’m bored” one more time.

I’ve enjoyed posting more recipes this summer.  That’s also a good indication of how much I mentally relaxed.  I was in the kitchen a lot, which meant I was having fun 🙂  So I have a pile of recipes to share with you over the next few months which makes me so happy 🙂

Hope you enjoy this one!!

Crispy Chicken Wrap

Yield: 4 wraps

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Ingredients

• 3 thin-cut boneless chicken
• 1/4 cup Italian dressing
• 1 1/2 tsp creole seasoning
• 1 cup panko
• 1/4 cup olive oil
• 1 tomato, chopped
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• green leaf lettuce
• 1 cup shredded Colby Jack cheese
• 3 tbsp good quality ranch dressing*
• 4 soft taco flour tortilla

Instructions

1. Place chicken in a gallon storage bag. Add 1 tsp creole seasoning and Italian dressing. Seal bag and mix around to coat chicken. Refrigerate for about an hour.
2. Pour panko into a shallow bowl. Add 1/2 tsp creole seasoning and stir. Remove chicken from bag and dip into panko to coat both sides.
3. In a 10 in. skillet , heat olive oil over medium high heat. Add chicken and cook 7 to 8 minutes per side. Lower heat if chicken is browning too quickly. Remove to a paper towel lined plate and let cook for a few minutes before slicing.
4. Assemble wraps by layering green leaf lettuce, sliced chicken, tomato, avocado, onion, shredded cheese. Drizzle ranch. Roll up and secure with a long tooth pick.

Notes

*I use a high quality ranch found in the produce section.

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  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

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Looking for other wraps?

Chicken Caesar Wrap

Hot-Pressed Chicken Caprese Wraps

Hot-Pressed Santa Fe Wraps

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This Chicken Caesar Wrap is a new hit in my house.  It’s an answer to summer lunch hum-drums for me.  I can only eat so many turkey sandwiches.  I made a little batch of it Saturday, and I became super excited because I have a new favorite to relieve my lunch time boredom.  It’s even going to be a great lunch idea when I go back to work in the fall!  I can make a batch on the weekend, take it to work, and assemble it when it’s time for lunch.

Chicken Caesar Wraps can be made light and healthy by using a whole wheat wrap and a low-calorie caesar dressing too.  My hubby is not much of a tortilla guy, so he just ate it like a salad, which is a perfect figure-friendly idea too.

And this recipe is just a start of all the ideas floating in my head this summer.  It’s funny how when I relax from all the teaching hustle and bustle, I can have fun in the kitchen.  I love summer!

This week I’m also going to bring you an update on an oldie but an oh so goodie, and I’m going to give a little recap of our Disney Cruise!!  See y’all soon!

Chicken Caesar Wrap

Yield: 2 wraps

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Ingredients

• 2 chicken breasts
• 1 tsp creole seasoning
• salt and pepper
• 1 1/2 cups chopped romaine
• 3/4 cup sliced grape tomatoes
• 1/2 cup shredded Parmesan
• 1 heaping tablespoon good quality Caesar dressing*
• 2 soft taco size tortillas

Instructions

1. Season chicken breasts and grill over medium-high heat until cooked through completely, about 8 minutes per side. Remove from heat and let rest for about 10 minutes before chopping for salad.
2. In a large bowl, mix chopped chicken, chopped romaine, sliced grape tomatoes, Parmesan, and caesar dressing. Season with a pinch of kosher salt and some fresh ground pepper to taste.
3. Assemble a pile of mixture on each wrap. Roll up and secure with a toothpick and serve.

Notes

*I use Marie's Caesar dressing found in produce refrigerator section of my grocery store.
**This can be made ahead for lunches. Assemble when ready to eat.

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And if you are looking for more wrap ideas, be sure to check these out!

Hot-Pressed Santa Fe Wraps

Hot-Pressed Chicken Caprese Wraps

Hot Pressed BBQ Chicken Wrap

You can find more MAIN DISH RECIPES HERE.

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Hello peeps!  Hope you guys are enjoying your week!  I am happy to be back in my normal routine.  I still haven’t updated you guys on my little blogging trip I took last weekend.  I can’t wait to share pictures with you, but I thought I’d do that in a separate post…just as soon as I have time to put it together.

The end of school is approaching, and that is such a busy time!  I have things due left and right, papers to grade, emails to get to, and lessons to plan.  But we are in the home stretch!  In addition to all that, I am having a wedding shower at my house this weekend AND we are leaving for a big road trip next weekend.

Here’s to hoping I can be really productive these next few days…

So while I’m running around like a crazy person, I could wait to also bring you this panini recipe.  I love a good panini so much!  I have several on the blog, which you can see here.  This one was inspired by a visit to a restaurant recently.  I felt like it left a little out in the flavor department, so I decided to make my own at home 🙂

I knew it would be good because it has all those great ingredients like crispy chicken, marinara, provolone, and my favorite panini ingredient…roasted red bell peppers.  They take it to a whole other level!  Please don’t leave that ingredient out!  They are so worth it.  I even put them in these low calorie wraps for lunches too.

Hope you guys finish out your week great!  I’ll be back with the weekly menu this weekend and hopefully a recap of my trip really soon!

Chicken Parmesan Panini

Yield: 4 sandwiches

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Ingredients

• 3 boneless chicken breasts
• 2 1/2 tsp creole seasoning (divided)
• 1 egg
• 1 cup panko
• 1/2 cup shredded parmesan
• 1/4 cup olive oil
• 1 jar marinara sauce
• 4 slices provolone cheese (non-smoked)
• 1 Italian bread loaf (found in bakery section)* slice into 1 in. thick slices
• jarred roasted red bell peppers

Instructions

1. Pound chicken breasts out to 1/4 inch thickness. You can do this by placing them in between two sheets of plastic wrap or in a plastic storage bag. Remove and season with 1 tsp creole seasoning.
2. In a shallow dish, beat egg and season with 1/2 tsp creole seasoning. In another shallow dish, stir panko, shredded parmesan, and 1 tsp creole seasoning. Dip each breast into egg and then press into panko mixture to evenly coat.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 7 to 8 minutes per sides. Lower heat if chicken is browning too quickly. Remove from pan and let rest a few minutes and then slice.
4. Heat marinara sauce in a small sauce pan. Wipe out skillet with a paper towel.
5. Build panini sandwiches: Onto one slice of bread, spread 2 tbsp marinara sauce. Top with sliced chicken, a slice of provolone, a little more sauce, and a few red bell pepper strips. Top with other slice of bread. Drizzle both sides with a little olive oil.
6. Place in preheated skillet and press down with another skillet (no need for a panini press). Cook until golden brown on each side.

Notes

If you can't find an Italian bread loaf in the bakery section, you can buy a plain french bread loaf. The Italian loaf is wider and is better for a sandwich.

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Other recipes you might like:

Chicken Cordon Bleu Panini

Chicken Fajita Panini

Grilled Chicken & Bacon Panini with Garlic Cream

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 So you guys I’m back with another panini.  (Insert that smiley emoticon with all the teeth in that uncertain, nervous smile).  I wish I could use emoticons on here because I totally love them.  They really do say so much.  The only emotion conveyed with a text is how the reader reads it.  My husband and I have this conversation all the time.  I read things in a more emotional way than he does.  So the emoticons are really perfect and let someone know how you really feel.

Other than the uncertain, nervous smiley one, I also love the one with the big eyes.  I use that one all the time too!  And it’s funny, because I totally got my husband hooked on them too.  Now if he reads this post today, he may not be happy I told you that!  (Insert uncertain, nervous smiley emoticon here).

So yes I am back with another panini.  They are perfect any time of year.  And this breaded version is perfect for fall.  I love to serve them with an easy soup recipe too.  It makes a great well-rounded supper.  So being the self-proclaimed “Panini Queen” that I am, I love a good hot-pressed, melty-cheesy kind of sandwich.  I’ve made a Chicken Fajita version, a Chicken Caprese version, a Grilled Chicken & Bacon with Garlic Cream version, and now I bring you this Chicken Cordon Bleu version.

Now on most sandwiches I make, I usually grill the chicken, but I thought I’d try something different on this one.  I pan-fried the chicken after coating them in some panko bread crumbs.  It was really simple to do, and it didn’t take too much longer to prepare.  If you are watching your calories though, grilled chicken would be perfect on this too.  My kids went crazy over the chicken!  Even my son, who has decided he doesn’t like chicken anymore, gave it a try and loved it!  Yes!

Next, rather than using swiss cheese or gruyere, I opted to use provolone.  It is just what my family prefers.  You can also use regular mustard or Dijon.  That is what is so great about making a panini.  You can change up things, and make it with your family’s favorites.

Going low-carb?  You can skip out on the bread, and just place the ham and cheese over the cooked chicken and run it under the broiler a few minutes.  I love meals that can make everyone happy!

Chicken Cordon Bleu Panini

Yield: 3 large sandwiches

5.0 Stars (1 Review)

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Ingredients

• 3 thin-cut boneless, skinless chicken breasts
• 1 tbsp mustard (regular or Dijon)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 cup panko bread crumbs
• 1 tsp Italian seasoning
• 1/4 cup olive oil
• 9 thin slices of ham
• 6 slices of provolone
• Italian bread loaf (found in bakery section)
• Olive oil for grilling panini
• Optional condiments:  mayo, mustard (regular or Dijon)

Instructions

1. Brush chicken breasts with a thin-coating of mustard.  Season with 1/2 tsp salt and 1/2 tsp pepper.
2. In a shallow dish, mix remaining salt and pepper, Italian seasoning mix, and panko.
3. Dip chicken into panko on both sides pressing to coat all of chicken with bread crumbs.
4. Place in large skillet with olive oil heated over medium-high heat.  Cook on both sides until chicken is golden brown and cooked through, about 7 to 8 minutes per side depending on the thickness of the chicken.
5. While chicken is cooking, slice bread into 1 inch slices.
6. Spread both sides with desired condiments.  Top one side with sliced cooked chicken, ham, provolone, and other slice of bread.  Brush both sides of sandwich with a little olive oil.
7. Place in a pan heated over medium-high heat.  Press down sandwich (I use another skillet to do so).  Flip once golden brown, and repeat on the other side.  Repeat with other sandwiches.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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Looking for other great sandwich recipes?

Garlic Cream Grilled Chicken & Bacon Panini

Chicken Fajita Panini

Chicken Caprese Panini

Club Croissants with Roasted Red Onion Mayo

The post Chicken Cordon Bleu Panini appeared first on Diary of A Recipe Collector.

I’m so confused on what day it is.  Yesterday felt like another weekend day.  My kids had a day off of school, so this totally feels like a Monday all the way.

I wish I could say we had the most wonderful day because that was my intention.  However, it ended up being one of those tough days as a parent.  One of those days where you have to stand your ground and keep your word even when they won’t like it.  Even when you know you are going to hear some tears, some begging, and some pleading.

I had every intention to take them to the park for a little picnic.  As I was trying to pick up the house and get everyone ready, my son told me he couldn’t find his other shoe…shoes, many times the root of our problems…

So I told him to look for it, and I’m sure you’ve seen the kid that says he’s looked everywhere for something when really they’ve just kind of walked around and looked in the usual spots.  Now we do have a 1 year old around here that tends to collect and relocate things.  So sometimes you have to really LOOK for it.  My son wasn’t in the mood to look for it.  This was breaking point #1 for me.

So with still only one shoe, problem #2 occurs.  This is a VERY frequent problem around here.  My older two siblings are really starting to bicker A LOT lately.  I can see that my asking and talking to them about it is not working any longer.  I’m going to have to up my game very soon.  So since one was upset that he couldn’t find his shoe, what was he to do?  Well aggravate his sisters, of course.

This began one of those fighting moments where I was not pleased with either one of them.  This was breaking point #2 for me.  At which point, I told them we were no longer going to the park.  I just couldn’t reward this kind of behavior.

And this is where the problem really lies…

I had to keep my word.  I said it.  I had to do it.  Because they can see all my little weaknesses and holes I have where they can get through to me and convince me otherwise.  But I had to prove my point yesterday.  I was not going to reward behavior like this.

Yes, I know what we really needed.  We needed to get out of the house and go have some fun burning energy.  But I had to make one of those tough parent choices.

And you know what?  After the initial shock of “Mom is really doing what she said, and we are not going!” wore off, they were really good the rest of the day.

I think we all learned a little something yesterday.  In the meantime, I’ll be trying to think of ways to alleviate some of this fighting going on.  If you have any tricks, please share!

So how about an easy supper after a long mom day.  Sounds good to me!  These burgers are the perfect indoor burger.  You make them in the oven, baste them with an easy sauce, and bake them a little more.  They are really great for watching some football too!

The burgers are full of flavor because they are just meatloaf disguised as a burger!  I adapted this great meatloaf recipe from one of my favorite blogs.  It makes the perfect little slider!

Barbecue Meatloaf and Cheddar Oven Sliders

Barbecue Meatloaf & Cheddar Oven Sliders - Baked meatloaf slider burgers topped with a wonderful homemade easy barbecue sauce, cheddar cheese, and red onion.  Perfect for game day! 

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Ingredients

• 2 lbs ground sirloin
• 2 eggs, beaten
• 20 saltine crackers
• 1 1/2 tsp creole seasoning
• 3 tbsp Worcestershire, divided
• 8 oz tomato sauce
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/2 tsp mustard
• 5 slices of cheddar or Colby Jack
• 9 slider buns
• red onion slices
• Optional: mayo and mustard

Instructions

1. Preheat oven to 350 degrees and line a rimmed baking sheet with foil.
2. In a bowl, mix ground beef with creole seasoning, beaten eggs, tomato sauce, 2 tbsp Worcestershire, and crackers. Mix until combined.
3. Form 9 small patties. Press your finger into the center to form an indentation. This will keep them from shrinking as they cook. Place each patty onto foil-lined baking sheet and bake for 35 minutes.
4. Make the sauce while patties bake. Mix ketchup, brown sugar, mustard, and 1 tbsp Worcestershire and set aside.
5. Remove patties from oven and baste with the sauce. Place back in oven to cook for 10 more minutes.
6. Cut each sliced cheese into 4 smaller squares. Remove patties from oven and top with sliced cheese squares.
7. Serve on a bun topped with sliced onion and a tooth pick, if desired.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.

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DID YOU TRY THIS RECIPE?

I WANT TO SEE! Follow JAREN_DIARYRECIPECOLLECTOR on Instagram, snap a photo, and tag @jaren_diaryrecipecollector and #diaryofarecipecollector. I would love to know what good stuff you are making!

Looking for other great game day ideas?

Meatball Burgers

French Onion Dip

Baked Corn & Sausage Dip

 Skinny Chicken Taquito Dip

Electric Lemonade

The post Barbecue Meatloaf & Cheddar Oven Sliders appeared first on Diary of A Recipe Collector.