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Pork Chops with Apples & Stuffing

Michaela Kenkel — Fri, 11 Sep 2026 14:51:54 +0000

There is something about pork and apples that feels like fall. Add savory stuffing and caramelized onions, and you have the kind of cozy dinner that makes everyone happy to gather around the table.

These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
Olive oil: Used to get a nice sear on the pork chops.
Butter: Adds richness and helps the onions cook until soft and beautifully golden.
Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15

Cook Time 55

Servings servings

Calories 480kcal

Ingredients

4 bone-in pork chops 1 to 1 ¼ inches thick
Salt and pepper to taste
3 Tablespoons olive oil
3 Tablespoons butter
1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
1 cup chicken stock
1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
1 20-ounce can apple pie filling
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
Let the pork chops rest for 3 minutes before serving.

Video

Notes

Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

Bang Bang Salmon Bowls

Michaela Kenkel — Thu, 23 Jul 2026 13:21:52 +0000

These Air Fryer Bang Bang Salmon Bowls are everything you want in a quick weeknight dinner. Tender, flaky salmon is seasoned with simple spices, air-fried until perfectly cooked, then piled over fluffy rice with crisp vegetables and drizzled with a creamy, sweet, and spicy Bang Bang sauce. They’re fresh, colorful, packed with flavor, and ready in about 20 minutes.

Whether you’re meal prepping lunches for the week or looking for an easy dinner everyone can customize, these salmon rice bowls are always a hit. Best of all, you don’t need restaurant takeout to enjoy bold Asian-inspired flavors right at home.

From the first time I set foot into a Bonefish Grille, I fell in love with anything bang bang. Those bang bang shrimp there had me hooked for life. Also, I have discovered that if I want a quick meal for my husband and me, air fryer salmon is the way to go. Since we became empty nesters, I use my air fryer more than ever. So this recipe, as they say, is the best of both worlds!

Bang Bang Salmon Bowls

If you’re looking for an easy dinner that’s both satisfying and full of fresh flavors, this recipe checks all the boxes. The air fryer cooks the salmon quickly while keeping it moist and flaky inside. The homemade Bang Bang sauce is creamy with just the right balance of sweetness and heat, and the fresh vegetables add plenty of crunch and color.

Because everyone builds their own bowl, they’re perfect for picky eaters, meal prep, or serving a crowd. Simply set everything out buffet-style and let everyone customize their own creation.

Ingredients in Bang Bang Salmon Bowls

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

For the Salmon:

Salmon is the star of the show. Fresh salmon filets cook quickly in the air fryer and become tender, flaky, and full of flavor.
Sea salt enhances all of the natural flavors.
Black pepper adds just a touch of mild heat.
Paprika gives the salmon a beautiful color and a subtle smoky sweetness.
Garlic powder provides savory flavor without overpowering the fish.

For the Bang Bang Sauce:

Mayonnaise creates the creamy base for the Bang Bang sauce. Full-fat mayonnaise gives the richest texture.
Thai sweet chili sauce adds sweetness with a mild kick and gives the sauce its signature flavor.
Sriracha brings the heat. Adjust more or less depending on your family’s spice preference.
Raw honey balances the spice with just a touch of natural sweetness.

To Assemble the Bowls:

Cooked rice creates the hearty base for each bowl. White rice, brown rice, or jasmine rice all work beautifully.
Cucumber adds cool, crisp freshness.
Edamame contributes protein, texture, and bright color.
Green onions provide a mild onion flavor and freshness.
Fresh cilantro adds bright herbal flavor.
Sesame seeds give the bowls a little crunch and a classic finishing touch.

How to Make Air Fryer Bang Bang Salmon Bowls

Begin by preheating your air fryer to 375°F.

In a small bowl, stir together the salt, pepper, paprika, and garlic powder.

Using a sharp knife, remove the skin from the salmon if necessary, then cut it into bite-sized cubes. Pat the pieces dry with paper towels before placing them into a mixing bowl. Sprinkle the seasoning mixture over the salmon and gently toss until evenly coated.

Arrange the salmon in a single layer in the air fryer basket. Cook for 5 to 7 minutes, gently shaking or stirring once during cooking if needed. The salmon is done when it flakes easily and reaches an internal temperature of about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches.

While the salmon cooks, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey until smooth.

To assemble the bowls, divide the cooked rice among serving bowls. Arrange the salmon, cucumber, edamame, and green onions around the rice. Drizzle generously with the Bang Bang sauce and finish with fresh cilantro and sesame seeds before serving.

No Air Fryer? No Problem!

These Bang Bang Salmon Bowls are just as delicious made in the oven.

Preheat your oven to 400°F. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 10 to 12 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Then simply assemble the bowls as directed.

Storage

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Love it? Pin it!

If you can’t wait to make this bang bang salmon recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for Making Air Fryer Salmon Bites

Choose salmon fillets that are similar in thickness so the pieces cook evenly.
Pat the salmon dry before seasoning. Removing excess moisture helps the spices stick and gives the salmon a better texture.
Avoid overcrowding the air fryer basket. Cooking in a single layer allows the hot air to circulate for the best results.
The Bang Bang sauce can easily be adjusted to your taste. Add more Sriracha if you love extra heat or reduce it for a milder version.
Cook the rice ahead of time to make this recipe come together even faster.

Best Bang Bang Salmon Tip

Don’t overcook the salmon. Because the pieces are small, they cook very quickly. Begin checking them around the 5-minute mark. Perfectly cooked salmon stays moist, tender, and flakes apart easily, while overcooked salmon can become dry.

Frequently Asked Questions

Can I use frozen salmon? Yes. Thaw it completely and pat it very dry before seasoning and cooking.
Can I make the Bang Bang sauce ahead of time? Absolutely! The sauce can be made up to 5 days in advance and stored covered in the refrigerator.
What rice is best for salmon bowls? Jasmine rice is my favorite because of its light, fragrant flavor, but white rice, brown rice, or even cauliflower rice are all great options.
Can I use another fish? Yes! This seasoning and sauce are also delicious with cod, mahi mahi, shrimp, or even chicken.

More Delicious Salmon Recipes to Love

If you are a big fan of salmon recipes, I have some tasty ones here to share:

The Salmon with Lemon Caper Sauce, pictured above, is one of my family’s most requested meals. It looks fancy, but this meal is ready in 30 minutes. We also love smoked salmon, and this recipe for smoked salmon makes it simple for you to prepare on your pellet smoker. Afterward, use some to make my Smoked Salmon Pasta recipe. Blackened Salmon Burgers with BLT Slaw keep burger night interesting, or lighten things up with this Sesame Ginger Salmon or this easy Salmon and Green Beans Sheet Pan Meal.

Here are some others from my blogger buddies: Bang Bang Shrimp Tacos, Salmon Cakes, Longhorn Steakhouse Bourbon Marinated Salmon, Teriyaki Salmon with Noodles, and Smoked Salmon Pizza, too!

If you love your air fryer – be sure to check out all of my air fryer recipes here and grab this free air fryer cheat sheet printable before you go!

Fresh, flavorful, and incredibly easy to make, these Air Fryer Bang Bang Salmon Bowls bring restaurant-worthy flavor to your dinner table in less than 30 minutes. With tender salmon, crisp vegetables, fluffy rice, and that irresistible sweet-and-spicy Bang Bang sauce, it’s a meal you’ll find yourself making again and again. Whether you’re feeding the family or prepping lunches for the week, this recipe is sure to earn a spot in your regular dinner rotation.

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Air Fryer Bang Bang Salmon Bowls

Tender bites of perfectly seasoned air fryer salmon are served over fluffy rice with crisp vegetables and drizzled in a creamy sweet-and-spicy Bang Bang sauce. These easy Bang Bang Salmon Bowls are fresh, flavorful, and ready in about 20 minutes, making them perfect for busy weeknight dinners or meal prep.

Course Seafood

Cuisine Asian

Keyword Air Fryer, bang bang, bang bang sauce, bites, easy air fryer recipe, easy dinner, easy meal, rice bowls, Salmon

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 384kcal

Equipment

COSORI Pro II Air Fryer Oven Combo, 5.8QT

Ingredients

For the Salmon:

16 ounces one pound of salmon, skin removed
½ teaspoon sea salt
½ teaspoon black pepper
1 ½ teaspoons paprika
1 ½ teaspoons garlic powder

For the Bang Bang Sauce:

½ cup mayo full-fat works best
¼ cup Thai Sweet Chili Sauce
2 teaspoons Sriracha
2 teaspoons raw honey

For the Rice Bowls:

Sliced green onions, sliced cucumber, edamame beans, fresh cilantro, sesame seeds, prepared rice

Instructions

Preheat your air fryer to 375° F.
Combine salt, pepper, garlic powder, and paprika in a small bowl.
Using a sharp knife, cut the salmon filets into bite-sized chunks, pat them dry with a paper towel, and place them into a bowl.
Sprinkle the salmon pieces with the seasoning mix and toss to coat.
Add the salmon chunks to the preheated air fryer and cook for about 5-7 minutes or until the internal temperature reaches about 135°F. Depending on the size of your air fryer, you may need to cook the salmon in batches so you can stir it as it cooks. Taking care not to crumble it.
While the salmon is cooking, prepare the Bang Bang sauce by whisking the ingredients together.
To assemble the salmon bowls: In shallow bowls, add your prepared rice, then arrange your salmon and fresh veggies around it. Drizzle with bang bang sauce, sprinkle with cilantro and sesame seeds.

Video

Notes

Jasmine rice, brown rice, sushi rice, or cauliflower rice all work well.
Add shredded carrots, avocado, cabbage, or radishes for even more fresh vegetables.
For extra crunch, top the bowls with crispy wonton strips.
Meal prep by portioning the rice, salmon, and vegetables into containers, then pack the Bang Bang sauce separately until ready to eat.
If you prefer less spice, reduce the Sriracha or leave it out altogether.

To Prepare in the Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. Arrange the seasoned salmon cubes in a single layer, leaving a little space between each piece.

Bake for 8 to 10 minutes, or until the salmon flakes easily and reaches an internal temperature of about 135°F. If you like a little extra caramelization, switch the oven to broil for the final minute or two, keeping a close eye on it.

Storage:

Separate leftover salmon, rice, vegetables, and Bang Bang sauce and store each in their own airtight container in the refrigerator for up to 3 days.

Reheat the salmon gently in the microwave or air fryer until just warmed through. Assemble fresh bowls with the vegetables and drizzle with the reserved sauce before serving.

Nutrition

The post Bang Bang Salmon Bowls appeared first on An Affair from the Heart.

Red, White & Bleu Burger

Michaela Kenkel — Tue, 23 Jun 2026 01:13:56 +0000

If you’re looking for a burger that’s a little more memorable than the standard cheeseburger, this Red, White & Bleu Burger delivers big flavor with very little effort. Juicy beef patties are mixed with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes, more bacon, and extra bleu cheese for a burger that’s loaded with flavor in every bite.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post.

For the Burger Patties:

Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it.
Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand.
Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 798kcal

Author Michaela Kenkel

Ingredients

1 pound lean ground beef
10 slices thick smoked bacon cooked, 2 pieces crumbled
1 large egg
1/2 teaspoon dry mustard
1/2 teaspoon seasoned pepper
1 cup crumbled Bleu cheese divided
1 large ripe tomato sliced
4 hamburger buns
butter
mayo for serving

Instructions

Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
Form into 4 patties.
Butter the insides of the buns and toast them in a skillet.
Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

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If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Big Mac Pasta Salad

Michaela Kenkel — Tue, 14 Apr 2026 13:25:00 +0000

This Big Mac Pasta Salad is everything you love about the classic burger, turned into an easy, crowd-pleasing dish that’s perfect for your next potluck or backyard BBQ. Loaded with seasoned beef, tender pasta, melty cheese, and tangy pickles, it all comes together with a creamy, homemade “special sauce” for a fun twist on a familiar favorite. This recipe makes 8 to 10 servings and comes together in about 30 minutes, making it just as simple as it is satisfying.

If you’ve been around here for any amount of time, you already know I have a soft spot for copycat recipes. There’s just something so satisfying about recreating your favorite restaurant flavors right at home… no drive-thru required.

Some of my most popular recipes are my homemade versions of the classic Big Mac, McDonald’s Filet-O-Fish, and that famous tartar sauce. And if you’ve tried my Big Mac Salad recipe, you already know how much I love turning those iconic flavors into something a little more everyday-friendly.

This Big Mac Pasta Salad might be my new favorite way to do just that. The Big Mac meets pasta salad in the best possible way.

It has everything you love about a Big Mac… seasoned beef, cheddar cheese, pickles, crisp lettuce, and that creamy, tangy “special sauce”… all tossed together with tender pasta for a hearty, crowd-pleasing dish.

And the best part? You know exactly what’s going into it. No mystery ingredients, just real, simple food you can feel good about serving.

Big Mac Pasta Salad Recipe

This is one of those recipes that people don’t expect… and then can’t stop eating. It hits all of those familiar flavors in a way that feels fun, filling, and perfect for sharing.

It’s easy to make, feeds a crowd, and works just as well for a weeknight dinner main dish as it does sitting out at a potluck or cookout. The combination of creamy dressing, savory beef, and crunchy mix-ins makes every bite a little different.

And if you’re already a fan of Big Mac flavors, this pasta salad version is a must-make.

Ingredients in Big Mac Pasta Salad

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

For the Pasta Salad:

Rotini pasta – Holds onto that creamy Big Mac sauce and all of the toppings
Lean Ground beef – Cooked and seasoned, this brings that classic burger flavor
Shredded cheddar cheese – For that signature cheeseburger taste
Dill pickles – Chopped for that tangy crunch Big Macs are known for
Shredded lettuce – Adds freshness and texture
Fried onions – A little crunch and extra flavor in every bite, or use small diced white onions

For the Big Mac Sauce:

Mayonnaise – Creamy base for the dressing
Ketchup – Adds a touch of sweetness
Mustard – Brings that classic tang
Sweet relish – Key to that “special sauce” flavor
White vinegar – Brightens everything up. I love to swap the vinegar for dill pickle juice sometimes
Minced onions – Boosts that signature taste
Garlic powder & paprika – Adds depth and warmth (omitting this is fine, it will give more of that true Big Mac Sauce flavor without it, but it is a nice touch)
Salt & pepper – To bring it all together

Optional fresh toppings: Diced fresh tomato, toasted sesame seeds

How to Make Big Mac Pasta Salad

Once your pasta is made and your ground beef is browned, this pasta salad is ready in no time!

In a large mixing bowl, combine the cooked pasta, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions. Toss until evenly combined.

In a separate bowl, whisk together the mayonnaise, ketchup, mustard, sweet relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper until smooth.

Pour the Big Mac sauce over the pasta mixture and stir until everything is well coated.

Transfer to a serving dish and serve.

Storage & Make Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

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If you can’t wait to try this classic Big Mac flavor in a yummy Pasta Salad, make sure you keep this recipe somewhere safe. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Big Mac Pasta Salad

Let the pasta and beef cool before mixing so the lettuce stays crisp
Give it a quick chill in the fridge before serving for even better flavor
Taste before serving and adjust… extra pickles or a little more sauce never hurts
If making ahead, stir in the lettuce just before serving

Make It Your Own

Swap cheddar for American cheese for a more classic fast-food flavor
Add diced tomatoes for a fresh twist
Use ground turkey instead of beef if you prefer
Sprinkle sesame seeds on top for that “bun” feel

FAQs

Can I make Big Mac pasta salad ahead of time? Yes, just wait to add the lettuce until right before serving.
What pasta works best? Short pasta like rotini works best because it holds onto the dressing.
Is this served warm or cold? This pasta salad is best served cold or slightly chilled.

More Copycat Recipes to Love

As I mentioned before, some of my most popular recipes are my homemade versions of the McDonald’s Big Mac and my copycat McDonald’s Filet-O-Fish. And if you love making these classics at home, you have to try some of my others, too!

When it comes to fast food, my KFC Fried Chicken and Cole Slaw can’t be beat! Or try my Taco Bell Enchiritos, Taco Bell Meximelt recipe, or my personal favorite, homemade Taco Bell Mexican Pizzas!

When you are looking to recreate a fast-food sweet treat, Wendy’s Frostys, Dairy Queen Buster Bars, and Baskin-Robbins Daiquiri Ice are my first picks.

See ALL of my Restaurant Copycat Recipes here.

If you love a good copycat recipe as much as I do, this Big Mac Pasta Salad is one you’re going to come back to again and again. It’s easy, packed with flavor, and always a hit wherever it shows up.

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Big Mac Pasta Salad

Big Mac Pasta Salad is loaded with seasoned beef, cheese, pickles, and a creamy homemade special sauce. A fun, easy copycat recipe perfect for potlucks and dinners.

Course Salad

Cuisine American

Keyword big mac, Big Mac Pasta Salad, Big Mac Salad, Copycat McDonald’s Big Mac, easy pasta salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 397kcal

Ingredients

1 16 ounce box rotini pasta cooked al dente, cooled
1 pound ean ground beef cooked, crumbled and drained of excess grease, cooled
1 cup shredded cheddar cheese
1 cup dill pickles chopped
1 cup shredded lettuce
1 cup French's Fried Onions
1 cup mayo
4 tablespoons ketchup
3 tablespoons mustard
4 tablespoons sweet relish
1 teaspoon white vinegar (or dill pickle juice)
4 tablespoons minced onions
1 teaspoon garlic powder
½ teaspoon paprika
salt and pepper to Taste
Optional Toppings: toasted seasame seeds and diced fresh tomato.

Instructions

Add cooled, cooked pasta, cooled, cooked, ground beef, shredded cheese, dill pickles, shredded lettuce, and fried onions to a large mixing bowl. Mix until thoroughly combined.
In a separate bowl prepare the Big Mac dressing: add your mayo, ketchup, mustard, relish, vinegar, minced onion, garlic powder, paprika, salt, and pepper. Whisk together until combined.
Add the Big Mac sauce to your pasta mixture and stir until combined.
Place in a serving dish and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, keep the lettuce separate and mix it in just before serving to keep everything fresh and crisp.

Nutrition

The post Big Mac Pasta Salad appeared first on An Affair from the Heart.

Reuben Chop Salad

Michaela Kenkel — Tue, 10 Mar 2026 13:51:41 +0000

Love a classic Reuben sandwich? Try this Reuben Chop Salad! Crisp romaine lettuce tossed with corned beef, Swiss cheese, sweet pickles, Frank’s Tangy Mustard Kraut, homemade rye croutons, and homemade Thousand Island dressing. A fresh and lighter way to enjoy classic Reuben flavors. Perfect for St. Patrick’s Day or anytime, really.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Love it? Pin it!

If you can’t wait to make this Reuben Chop Salad recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
For the dressing, Russian dressing can easily be used in place of Thousand Island.
You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness: Facebook, YouTube, Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10

Servings servings

Calories 517kcal

Ingredients

2 heads Romaine Lettuce chopped (about 8 cups)
3/4 pound deli corned beef cut thick, cubed
6 ounces Swiss cheese cubed
4 sweet pickles chopped
1/2 cup Frank's Tangy Mustard Kraut drained
1 1/2 cups Rye Croutons
1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

Place chopped lettuce in a salad bowl.
Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
Add dressing and toss to coat.
Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

The post Reuben Chop Salad appeared first on An Affair from the Heart.

Easy Weeknight Lasagna Toss

Michaela Kenkel — Mon, 02 Mar 2026 20:11:25 +0000

If you love classic lasagna but don’t love all the layering, boiling noodles, and waiting around, this Easy Weeknight Lasagna Toss is about to become your new go-to. It has all the cozy, cheesy, saucy flavors you crave, but it comes together in under an hour from start to finish and makes a 9×13 pan. It’s hearty enough for Sunday dinner, but simple enough for a busy Tuesday night when everyone is hungry, and you need something reliable.

Think of it as lasagna’s laid-back cousin. All the flavor. None of the fuss.

We are all busy. Whether you work inside or outside the home, we are all just busy. Whether you have one kid or six, we are busy. Becoming a Mom teaches you not to judge the burdens that others are carrying. At least, I hope that becoming a Mom, well, maybe just becoming a grown-up does that. I know, not everyone will, but I hope that we can all someday accept that. It’s my wish. Well, that and world peace.

Weeknight Lasagna Toss Recipe

This recipe has been on my website for over a decade. I was in a totally different season of my life back then, with kids in college, high school, and middle school. So some nights, as much as we would have liked to, it just was not possible to have some glamorous meal on the table at 6 PM. Or even 8 PM. Those days were the ones that inspired me to make meals like this one because gathering my family around the table at dinnertime was something that I always cherished.

Quick Lasagna Toss Recipe

Most kids enjoy pasta. Most adults enjoy pasta. And cheese… I mean, who doesn’t enjoy cheese? This meal is so quick to come together and bakes up in about 45 minutes. So make it ahead, bake it when you get home, or throw it together and bake it while you tend to other things.

I still love recipes like this, even now that we are empty nesters. I can easily cut it in half, or stash some in the freezer for another night, or for lunches during the week.

Ingredients in this Easy Lasagna Toss

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Bow tie pasta (farfalle), cooked and drained – The ruffled edges hold onto the sauce beautifully. You can easily swap in rotini, penne, or even broken lasagna noodles if that’s what you have on hand.
Small onion, chopped – Adds a subtle sweetness and depth to the meat sauce. Yellow or white onions both work well.
Garlic, minced – Brings that classic Italian flavor. Fresh is best, but jarred minced garlic works in a pinch.
Lean ground beef, browned and drained – The hearty base of the dish. You can substitute ground turkey or Italian sausage if you’d like to switch up the flavor.
Jarred spaghetti sauce – Keeps this recipe weeknight-easy. Use your favorite marinara or spaghetti sauce. If you love a little heat, choose a spicy version.
Cottage cheese – Gives you that creamy, traditional lasagna-style layer without extra work. If you prefer, you can substitute ricotta cheese.
Shredded Parmesan cheese – Adds a salty, nutty bite that deepens the flavor.
Shredded mozzarella cheese – The melty, bubbly topping that makes this taste just like classic lasagna.

How to Make Lazy Lasagna

Preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick cooking spray.

In a skillet, cook the ground beef with the chopped onion and minced garlic until the beef is fully browned. Drain any excess grease. Return the meat mixture to the pan and stir in the spaghetti sauce. Let it simmer briefly to combine the flavors.

Cook the bow tie pasta according to package directions. Drain and rinse, then stir it directly into the meat sauce mixture.

Spread half of the pasta mixture into the prepared baking dish. Top with half of the cottage cheese, half of the mozzarella, and half of the Parmesan. Repeat with the remaining pasta and cheeses.

Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and just beginning to brown.

Let it rest for a few minutes before serving so everything sets up nicely.

Storage and Make Ahead Tips

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Love it? Pin it!

If you can’t wait to try this recipe for weeknight lasagna, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

Cook the pasta just to al dente, so it doesn’t get too soft while baking.
Let the casserole rest for 5 to 10 minutes after baking so it slices and serves more easily.
Want to sneak in vegetables? Stir in sautéed mushrooms or spinach with the meat sauce.

More Easy Pasta Recipes to Love

If you love Easy Weeknight Pasta Meals, I have plenty! Take a peek at these other easy pasta meals before you go: Pictured above is my Italian Wonderpot recipe, my family also loves this Pizza Pasta, Meat Ragout, and Easy Weeknight Chicken Parmesan recipes. Other quick pasta meals include Instant Pot Fettuccine Alfredo, Creamy Chicken Penne Pasta, and my Shrimp and Crab Pasta, too!

More Quick Ways to Make Lasagna

Other fun and easy ways to enjoy lasagna are my Slow Cooker Ravioli Lasagna (pictured above), this Easy Lasagna Soup recipe, and my One Pan Skillet Lasagna.

This Easy Weeknight Lasagna Toss is one of those dependable dinners that feels like you worked harder than you did. It’s warm, cheesy, family-friendly, and perfect for those nights when you want comfort food without turning your kitchen upside down.

It’s everything you love about lasagna, just a little easier, and a whole lot quicker.

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Easy Weeknight Lasagna Toss

All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.

Course Pasta

Cuisine American

Keyword easy lasagna, lasagna, Lasagna Toss

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 541kcal

Author Michaela Kenkel

Ingredients

12 ounces bow tie pasta cooked al dente and drained
1 small onion chopped
1-2 cloves garlic minced
2 pounds lean ground beef browned and drained
1 (24 ounce) jar spaghetti sauce
16 ounces cottage cheese
6 ounces Parmesan Cheese shredded
8 ounce Mozzarella Cheese shredded

Instructions

Preheat oven to 350 degrees, prepare a 9×13 pan with non-stick cooking spray.
Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
Cook pasta, drain and rinse. Add to sauce, combine.
Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.

Video

Notes

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Nutrition

This recipe was originally posted on January 21, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Easy Weeknight Lasagna Toss appeared first on An Affair from the Heart.

Alaskan Snow Crab Mac ‘n Cheese

Michaela Kenkel — Thu, 12 Feb 2026 17:11:00 +0000

This Alaskan Snow Crab Mac ’n Cheese folds sweet, tender crab into a silky Havarti and Gruyere cheese sauce, then tops it all with buttery, golden Panko for the perfect crunch. It bakes up bubbly in a 9×13 dish, serves about 8, and comes together in roughly 45 minutes. Easy enough for a weeknight dinner, special enough for company.

I was raised Catholic, and my husband and I raised our children in the same faith. Growing up Catholic, a lot of my friends asked if it was hard to “give up” meat on Fridays during Lent. We never saw it as a struggle. Personally, we have at least one meatless option in our home for dinner each week, all year long. I am blessed to have children who love their veggies and seafood, and I have always thought it was fun to get a little creative on Fridays during Lent; it’s not just fish sticks or cheese pizza here. I love creating recipes with the fresh seafood we crave.

If there’s ever a way to make mac ’n cheese feel just a little extra special, this is it. Tender Alaskan snow crab, folded into a creamy, cheesy sauce with campanelle pasta and a buttery Panko topping, turns a comfort food classic into something worthy of entertaining, yet still simple enough for a cozy night at home.

It’s rich without being heavy, brightened with just a touch of lemon, and baked until golden and bubbly. The kind of dish that makes people go back for seconds before they’ve even finished their first plate.

Are you a big fan of Macaroni and Cheese? Take a peek at my Chili Mac Skillet, my California Pizza Kitchen Mac and Cheese copycat, this Loaded Mac and Cheese, and my decadent Reuben Mac ‘n Cheese recipe, too!

Alaskan Crabmeat in Macaroni and Cheese

When I first posted this recipe back in 2015, my youngest daughter was only twelve. That girl would beg us to have crablegs when we went out to dinner, and would lovingly remove all of the crab from the crablegs and pile it on her plate so that she could eat it all at once. She still loves crab, and she is the reason I created this recipe.

Alaskan Seafood Mac and Cheese

This recipe was made in partnership with Alaskan Seafood. Did you know that the cold water and natural environment of Alaska produce seafood with lean flesh, firm texture, and superior flavor that is full of high-quality protein, vitamins, minerals, and oils essential to good health? Alaska supplies nearly 60% of the nation’s seafood, and about 90% of North America’s salmon comes from Alaska. Their fishing methods are grounded in strict conservation practices, as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come.

Ingredients in Crab Mac and Cheese Recipe

Find the complete measurements and instructions at the bottom of this post in the printable recipe card.

Alaskan snow crab meat is sweet, delicate, and the star of the show here. I used the meat from three clusters. You can absolutely use fresh or previously frozen (fully thawed) crab. In a pinch, imitation crab will technically work, but the flavor and texture won’t be quite the same. Real crab truly makes this dish shine.
Campanelle pasta holds onto the creamy sauce beautifully, thanks to its ruffled edges and hollow center. It was my original choice for this recipe. For the reshoot, I couldn’t find it and used farfalle (bow tie pasta) instead, which worked wonderfully as well. Shells, cavatappi, or even elbow macaroni will also work. Just be sure to cook the pasta al dente so it doesn’t get too soft while baking.
Butter is divided between the sauce and the crunchy topping. It builds flavor in the roux and gives the Panko that golden finish.
Garlic purée adds a subtle savory depth without overpowering the crab. Fresh minced garlic works great too, obviously.
Flour thickens the sauce and creates that silky, classic mac ’n cheese base.
Lemon juice brightens the entire dish and complements the sweetness of the crab. It’s just enough to enhance, not make it taste lemony.
Half & Half keeps the sauce creamy and rich without being overly heavy.
Chives bring a mild onion flavor and a fresh finish that pairs perfectly with seafood.
Salt and pepper balance everything and allow the cheeses and crab to shine.
Havarti cheese melts beautifully and adds a smooth, creamy texture.
Gruyere cheese brings a slightly nutty, deeper flavor that makes this feel elevated and special.
Panko bread crumbs create that irresistible buttery crunch on top. They stay crisp and golden in the oven.

How to Make Snow Crab Macaroni and Cheese

Start by preheating your oven to 350 degrees F. and spraying a 9×13 baking dish with non-stick spray.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

In the same pot, melt half of the butter over medium-low heat and add the garlic. Whisk in the flour to create a roux, cooking gently while whisking so it stays smooth. Add the lemon juice and slowly whisk in the Half & Half, continuing to whisk until the mixture thickens and becomes creamy.

Remove from the heat and slowly stir in the shredded Havarti and Gruyere until fully melted and smooth. Add the chives, salt, and pepper.

Gently fold in the crab meat and cooked pasta, being careful not to break up the crab too much.

In a small pan, melt the remaining butter. Stir in the Panko crumbs until evenly coated.

Pour the pasta into the prepared baking dish and top with the panko bread crumbs.

Bake for about 25 minutes, until bubbly and golden on top. Let it rest for a few minutes before serving so the sauce can settle slightly.

Make Ahead & Storage

To make ahead:
You can assemble the entire dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.

How to Store Leftover Snow Crab Mac and Cheese

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Because this contains seafood and a cream-based sauce, freezing isn’t recommended. The texture of both the crab and the sauce can change once thawed.

Love it? Pin it!

If you can’t wait to try this Alaskan Snow Crab Mac and Cheese Recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

How to Tell if Snow Crab Legs Have Been Pre-Cooked

Most of the time, you won’t actually need to cook snow crab legs when you bring them home. Alaskan snow crab is almost always pre-cooked on the boat shortly after it’s caught, then flash frozen to lock in freshness and flavor. That means you’re really just reheating it, not cooking it from raw.

You can tell it’s already cooked by the shell color; fully cooked crab legs are bright red or orange. Raw crab would appear more grayish or translucent. If you’re buying frozen crab legs from the seafood case or freezer section, they are almost certainly previously cooked and flash frozen. Just thaw gently and warm through before using.

Seafood Recipes for Lent

I have loads of seafood recipes to rotate through during the Lenten season and beyond! Seafood soups are so delicious. Try my Oyster Stew, my Creamy Tomato Seafood Bisque, or my New England Clam Chowder recipes. Seafood pastas and casseroles have always been some of my favorite Lenten recipes. My Mom’s Tuna Tetrazzini, Shrimp & Crab Pasta, Salmon with Lemon Caper Sauce (also great over rice!), Lemon Basil Shrimp Pasta, and my Pad Thai Wonderpot are all excellent choices! The most popular fish recipe on my website is by far my copycat McDonald’s Filet ‘o Fish Sandwich recipe. You can see it pictured above. That tartar sauce is out of this world!

Find all of my Seafood Recipes Here.

This Mac ‘n Cheese is the most decadent pasta I think that I have ever had. It was a nice, large dish that fed my large family with leftovers for lunch on Saturday! I’d love to hear what you think when you make it!

LIKE THIS RECIPE?
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Alaskan Snow Crab Mac ‘n Cheese

Rich and decadent seafood Mac ‘n Cheese perfect for Lent or anytime, made with Alaskan Snow Crab.

Course Seafood

Cuisine American

Keyword Alaskan Snow Crab, Alaskan Snow Crab Mac ‘n Cheese, crab, Mac ‘n Cheese, Mac and cheese, Macaroni and cheese

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 624kcal

Author Michaela Kenkel

Ingredients

8 ounces Alaskan Snow Crab Meat I used the meat from 3 of the clusters
1 pound pasta cooked al dente
1 stick (1/2 cup) butter divided
3 teaspoons garlic puree
1/4 cup flour
2 teaspoons lemon juice
3 cups Half & Half
1 Tablespoon chives
1 teaspoon salt
1/2 teaspoon pepper
8 ounces Havarti cheese shredded
8 ounces Gruyere cheese shredded
1 1/2 cups Panko Bread Crumbs

Instructions

Preheat oven to 350 degrees, and spray a 9×13 baking dish with non-stick cooking spray.
Bring a large pot of salted water to boil, and cook pasta til it is al dente. Rise and set aside.
In that same pot, melt 1/2 stick of butter, add the garlic. Using a whisk, whisk in the flour over medium-low heat. Add lemon juice and Half & Half, continue to whisk, making sure there are no lumps. Mixture will begin to thicken.
Remove from heat and slowly mix in both cheeses, add the chives, salt and pepper.
Fold in crab meat and pasta. Pour into prepared baking dish.
In a small pan, melt the other 1/2 stick of butter. Stir in Panko crumbs and coat with butter. Sprinkle over pasta.
Bake for about 25 minutes.

Video

Notes

Make Ahead & Storage

To store leftovers:
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Because this contains seafood and a cream-based sauce, freezing isn’t recommended; the texture of both the crab and sauce can change once thawed.

Nutrition

This recipe was originally posted on March 30, 2015, in partnership with Alaskan Seafood Company. It has been updated to improve the user experience and reshared on February 12, 2026.

The post Alaskan Snow Crab Mac ‘n Cheese appeared first on An Affair from the Heart.

BBQ Chicken & Kraut Dip

Michaela Kenkel — Wed, 04 Feb 2026 15:34:28 +0000

Creamy and satisfying, this BBQ Chicken & Kraut Dip combines melty cheddar and mozzarella with tender chicken and a rich BBQ-seasoned base. Frank’s Sweet & Smoky BBQ Kraut brings just the right touch of tang and smoke, cutting through the creaminess and giving the dip a crave-worthy twist that sets it apart from the usual.

Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
Paprika – Boosts color and adds a mild smoky warmth.
Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor.
Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Love it? Pin it!

Don’t forget where you found this BBQ Chicken Dip Recipe! Pin it to your favorite Pinterest recipe board to find it easily!

Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website. I even have a Pinterest Board dedicated just to sauerkraut! You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
3/4 cup BBQ sauce
2 cloves garlic minced
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 Tablespoon brown sugar
1 (12.5 ounce) canned chicken
1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
3 large green onions sliced, divided
1 bell pepper diced
1 (8 ounce) package of shredded cheddar cheese, divided
1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
Mix in half of each shredded cheese.
Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
Serve with tortilla chips.

Notes

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

Grandma Davis’ Sugar Cookies

Michaela Kenkel — Mon, 01 Dec 2025 15:09:39 +0000

These Frosted Sugar Cookies are the kind of easy, dependable recipe that has been passed from one kitchen to the next for decades. The dough comes together in minutes, chills overnight, and rolls out beautifully for your favorite cookie cutters. They’re the nostalgic cookies at the center of our family’s Christmas tradition, the ones we’ve made year after year with our kids and now our grandkids, with giggles and sprinkles scattered across the table.

If you like soft, chewy frosted sugar cookie cut-outs, these are for you!

These Frosted Sugar Cookies are the heart of our family cookie day. Soft, chewy sugar cookies, iced with a simple frosting, and dusted with sprinkles. No royal icing, no fancy piping bag. Just the kind of wholesome, well-loved Christmas cookies we’ve been making for 30+ years. And the funny part? Grandma Davis isn’t even my grandma. But her recipe has been part of our family for so long, it feels like it should be written on an old, butter-stained recipe card tucked into a church cookbook.

Cut Out Sugar Cookie Recipe

Many years ago, I sank my teeth into one of these soft sugar cookies, and I never looked back. My friend, Tonja, had shared them with me over the holidays, her grandma’s recipe and the one she made every year. Now, I need to tell you that when I was growing up, our cutout cookies never had frosting. My Mom always used my Great Aunt Vern’s recipe, and we did a little egg wash and colored sugar over the top. Those same cookies still get made for me by my Mom every Christmas (minus the rolling), and they hold a very special place in my heart. But on our cookie trays, we have made room for two old-fashioned sugar cookies.

Rolled Sugar Cookie Recipe

I want to say that those people who make those gorgeous sugar cookies with the intricate piped icings have a real talent. Kudos to them! We are a simpler household, and we love to just have fun with the decorating! For years, our kids helped decorate, and now, our grandkids come, and we have a cookie day on the Sunday before Christmas! We usually order pizza and crank up the Christmas music, and some of us are cutting, and some of us are decorating, then we switch.

But these cookies aren’t just for Christmas! I make them for Valentine’s Day, St Patrick’s Day, you name it. Of course, it doesn’t even have to be a special occasion – any ol day is a great day for a sugar cookie!

These cookies bake up soft in the center, lightly crisp on the edges, and absolutely perfect for frosting. They’re the cookies you make with kids perched on stools, friends gathered around the table, and sprinkles scattered everywhere. They hold their shape, stay tender, and taste like pure nostalgia.

You’ll need a handful of pantry staples to make these old-fashioned Christmas sugar cookies. Find the complete measurements and instructions at the bottom of this post in the printable recipe card.

For the Cookie Dough:

Shortening or butter – gives the cookies their soft, tender texture and helps them hold their shape when baked. I always use butter-flavored Crisco for this recipe.
Granulated sugar – sweetens the dough and helps create that light, chewy bite.
Eggs – add richness and structure, keeping the cookies soft instead of crumbly.
Vanilla – brings warmth and classic sugar-cookie flavor. Almond extract also works!
Flour – the backbone of the dough, giving the cookies their soft-but-sturdy structure for rolling and cutting.
Baking soda – helps the cookies rise slightly so they stay thick and tender.
Salt – balances the sweetness and brings out all the buttery, vanilla flavors.

For the Icing and Decorating:

White Frosting in a can – I use this simple trick to make quick batches of icing in lots of colors for decorating these rolled sugar cookies. Use the buttercream kind – NOT the whipped one. If you prefer to make a from-scratch recipe without corn syrup, this is an easy cookie icing recipe that works great.
Extracts – vanilla extract, almond extract, or even lemon extract all work nicely. We prefer almond.
Food Coloring – I use little bowls and mix up lots of vibrant colors for decorating.
For Decorating: Assorted Sprinkles, sparkling sugars, and jimmies for decorating.

How to Make Frosted Sugar Cookies

Remember to mix your dough up the day before so it gets a good 8 hours of chilling time in the fridge before you plan to roll it out.

Sift the flour, baking soda, and salt together and set aside.

In the bowl of your stand mixer, or in a large bowl with your hand mixer, cream together the shortening and sugar. Add eggs and vanilla and mix until smooth. Mix in the dry ingredients until a soft dough forms.

Roll the dough into a ball and wrap it in plastic wrap, and refrigerate for 8 hours, or overnight.

Dust your counter with flour, roll out the dough, and cut into festive shapes.

Bake at 375°F on an ungreased cookie sheet for about 7 minutes. Watch them closely! They should look set but not brown. Leave them on the cookie sheet for a minute or two before removing them to a cooling rack to cool completely.

Once cooled, it’s time to decorate!

Now, as I mentioned, I take the easy route. I have small bowls, and I drop a couple of heaping tablespoons of canned white buttercream frosting into each bowl. I zap it in the microwave for a few seconds, until it’s a pourable consistency. Color each bowl with a different food coloring, and leave one white. Flood icing over the whole cookie, sprinkle with sparkling sugar or sprinkles while they are wet. The icing will dry and not be sticky. If you want to pipe frosting on and get fancy, go for it!

Storing & Freezing Cut-Out Sugar Cookies

These cookies stay soft for several days when stored in an airtight container. They also freeze beautifully. I freeze them without the frosting and decorate them after they defrost. Making them perfect to bake ahead for Christmas trays or cookie exchanges.

Love it? Pin it!

If you want to make the best sugar cookie cutout recipe, this is it! Pin this to your favorite Pinterest recipe board before you go to find it when you’re ready to bake!

Tips for the Best Soft Frosted Sugar Cookies

Don’t overbake. The pale color is what keeps them soft and tender.
Chill really means chill. Overnight makes all the difference.
Keep it simple. A butter knife, a bowl of frosting, and a bunch of sprinkles are all you need.
Almond or vanilla works. Whichever you like – use that.

More Christmas Cookie Recipes To Love

Above you will see my Aunt Vern’s Sugar Cookies, the recipe that I grew up with. They are a light, melt-in-your-mouth, slightly crisp cookie. I also can’t let the holidays slip by without baking up these Old Fashioned Spritz Cookies! I have a plethora of Christmas cookie recipes here on my website. Some of my favorites include these Chocolate Mint Candy Cookies, Iced Molasses, Gingerdoodles, and these Christmas Dipped Oreos are always a fan favorite!

You can find all of my Cookie recipes here and all of my Holiday Baking ideas here.

However you celebrate the season, I hope these simple, time-honored sugar cookies find a place in your kitchen the way they have in ours. They’re the kind of cookies that bring everyone back to the table, year after year. Soft, sweet, and made with the kind of love only a family recipe carries. Enjoy every bite, and every memory they help you make.

This recipe is part of The Sweetest Season, an event I participate in every year for Cookies for Kids’ Cancer. You will find more information under the recipe card on this amazing event and how you can help us raise money for kids with cancer. Thank you!

LIKE THIS RECIPE?
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The Best Frosted Sugar Cookie Recipe | Grandma Davis’ Sugar Cookies

Soft, simple, and nostalgic. These old-fashioned frosted sugar cookies have been part of our family Christmas for over 30 years. The dough rolls out beautifully, bakes up tender, and is perfect for topping with a swish of vanilla or almond frosting and a dusting of sprinkles.

Course Cookies

Cuisine American

Keyword Christmas cookies, cutout cookies, frosted sugar cookies, rolled cookies, Sugar Cookies

Prep Time 5

Cook Time 7

Chilling Time 8

Total Time 8 12

Servings cookies

Calories 143kcal

Author Michaela Kenkel

Equipment

Ingredients

To Make the Cookie Dough:

1 1/2 cups shortening or butter I use butter flavored Crisco
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
2 teaspoons salt

For Icing and Decorating:

Canned White Buttercream Frosting (NOT whipped frosting)
food coloring
sprinkles, sparkling sugar

Instructions

Sift flour, salt and baking soda together, set aside.
With a mixer,cream together shortening and sugar. Add eggs and vanilla, combine. Add the flour mixture a little at a time, mixing until it forms a soft dough.
Form a big dough ball, wrap in plastic wrap and refridgerate for 8 hours.
Preheat oven to 375 degrees F.
Roll dough about 1/4" thick onto a floured surface and cut with cookie cutters.
Bake at 375°F on an ungreased cookie sheet for about 7 minutes. Watch them closely! They should look set but not brown. Leave them on the cookie sheet for a minute or two before removing them to a cooling rack to cool completely.
Let them cool before frosting them.

Frost and Decorate your cookies:

Now, as I mentioned, I take the easy route and use canned frosting. Make homemade if you prefer.
Drop a couple of heaping tablespoons of canned white buttercream frosting into several small bowls. Zap it in the microwave until it’s a pourable consistency. Color each bowl with a different food coloring, and leave one white.
Flood icing over the whole cookie, sprinkle with sparkling sugar or sprinkles while they are wet. The icing will dry and not be sticky. If you want to pipe frosting on and get fancy, go for it!

Notes

The number of cookies can vary based on the size of the cutter you use.

If you don’t want to frost them, dust them with sugar before baking.

Watch the cookies closely as they bake. For them to be soft, you can’t let them brown.

Storing & Freezing Cut-Out Sugar Cookies

Nutrition

This recipe was originally posted on December 21, 2011. It has been updated to improve user experience and reshared on December 1, 2025.

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

Each year, we raise money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

The post Grandma Davis’ Sugar Cookies appeared first on An Affair from the Heart.

Grilled Turkey Havarti Sandwiches

Michaela Kenkel — Sat, 22 Nov 2025 14:05:14 +0000

These pesto Grilled Turkey Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask, “What’s for dinner?” and these toasted turkey sandwiches are the answer, there is nothing but smiles!

The first time I had blogged these Pesto Grilled Cheese Sandwiches with Turkey and Havarti was back in 2012. I have always loved a good grilled cheese sandwich and tomato soup. How about you? Well, we are kind of a family divided on that subject.

Some of us LOVE tomato soup, and others aren’t fans. Some love a traditional grilled cheese with American cheese on white bread, some say that even the simple grilled cheese needs some meat on it. So, one night, I decided to make everyone happy!

I really hadn’t planned on blogging this simple sandwich, but when a friend and follower of my blog asked for the “recipe,” I figured I would jot it down on my blog. That was over 8 years ago!

Grilled Turkey & Havarti Sandwiches

Since those early days, this sandwich has been in our regular rotation. It’s a great addition to soup nights, but it’s hearty enough to eat alone or with some potato or zucchini chips alongside.

We have made these on white, wheat, and Italian bread, but always come back to the sourdough. The combination of it with the pesto, tomatoes, and mellow-tasting Havarti cheese is stellar.

Best Cheese to Use on a Turkey Sandwich

Everyone has opinions on what sorts of cheese go well on a turkey & cheese sandwich. Havarti is always my top pick. Other ideas would be these mild cheeses that melt well: Provolone, Muenster, Swiss, American, or Gouda.

Good quality smoked Gouda cheese would be delicious with some smoked turkey from the deli. Especially if you are a fan of that smoke flavor. Maybe even switch up that pesto for some barbecue sauce? Hummmmm … I think I might be onto a new sandwich here. I need to write that down for later.

What is Pesto?

I always have a jar of pesto in the fridge. I love adding it to pizza, garlic bread, and of course, these sandwiches.

The art of making pesto originated in Genoa, Italy. Pesto is the Genoese verb “pestare,” which means “to crush.” Pesto is made by using a mortar and pestle to “crush” fresh basil, pine nuts, garlic, fresh Parmesan cheese, and olive oil into this flavorful sauce.

Making homemade pesto is made much simpler these days; if you don’t want to break out the mortar and pestle, use your food processor!

Ingredients in Grilled Turkey Havarti Cheese Sandwiches

Simple, reasonably priced, obtainable ingredients make this gourmet turkey grilled cheese sandwich. A good quality sourdough bread, good quality deli turkey and Havarti cheese, pesto sauce, and red ripe tomatoes.

In my grocery store, the deli, the bakery, and the produce section are all right next to one another. So I grab a loaf of sourdough at the bakery, ask them to slice it for me, if it isn’t, pick up some nice red tomatoes in the produce section, and then head to the deli counter for my cheese and turkey.

I prefer the oven-roasted turkey, as I feel like it tastes most like that delicious day after Thanksgiving turkey. Which, incidentally, is perfect for these grilled turkey sandwiches. If you’re looking for ideas for leftover turkey – start here.

Preparing Grilled Turkey & Havarti Sandwiches

Spread pesto on the insides of both pieces of bread. Add Havarti cheese slices to one side, then top the cheese slices with tomato slices. (tip: the cheese forms a “barrier” between the tomatoes and the bread, and keeps the bread from getting soggy) Top with turkey, then form the sandwich.

Butter both outside pieces of bread, and place them on a hot griddle or in a skillet.

Grill until golden brown and toasty on both sides, cut in half, and serve hot.

Love it? Pin it!

If you can’t wait to make these, don’t forget where you found them! Pin these Turkey Pesto Grilled Cheese Sandwiches to your favorite recipe board to find them easily.

Best Sandwich Recipes

I have oodles of sandwich recipes here on my blog. I thought I would share a few of our favorites before you go.

This is a really easy meal. I hope you love them as much as we do! Let’s get to this simple Grilled turkey & cheese sandwich recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Grilled Turkey Havarti Sandwiches

These pesto Grilled Turkey & Havarti Sandwiches are a fast family favorite! Buttery grilled sourdough, garlic basil pesto, melty Havarti cheese, and tomato with sliced turkey. When they ask "what's for dinner?" and these toasted turkey sandwiches are the answer, there is nothing but smiles!

Course Sandwiches

Cuisine American

Keyword best cheese for turkey sandwiches, Grilled cheese, grilled cheese on sourdough, grilled cheese with turkey, pesto grilled cheese, pesto grilled cheese with turkey sandwiches, tomatoes, Turkey Havarti sandwiches, what is pesto?

Prep Time 5

Cook Time 8

Total Time 13

Servings sandwich

Calories 851kcal

Author Michaela Kenkel

Equipment

Ingredients

3 slices oven-roasted deli turkey
2 slices sourdough bread
2 Tablespoons pesto
1 small tomato sliced
1 1/2 slices Havarti cheese
2 Tablespoons butter softened

Instructions

Spread pesto on the insides of both pieces of bread.
Add Havarti cheese slices to one side then top the cheese slices with tomato slices. (tip: the cheese forms a "barrier" between the tomatoes and the bread, and keeps the bread from getting soggy)
Top with turkey, then form the sandwich.
Butter both outside pieces of bread, and place on a hot griddle or in a skillet.
Grill until golden brown and toasty on both sides, (approximately 3-4 minutes each side)
Cut in half and serve hot.

Video

Nutrition

I originally posted these sandwiches on January 31, 2012. The post was updated to improve user experience and re-posted on November 22, 2026.

The post Grilled Turkey Havarti Sandwiches appeared first on An Affair from the Heart.

Pulled Pork Grilled Cheese

Michaela Kenkel — Thu, 02 Oct 2025 16:06:12 +0000

Buttery sourdough, saucy pulled pork, and gooey melted cheese come together for a grilled cheese sandwich that feels like pure comfort. It is the perfect way to turn leftovers into something you will want to make again and again.

Repurposing leftovers is one of my favorite things. I love it when I know that once this meal is done, I have plans for it to become something entirely different. Especially now that our “nest” has truly emptied. After years of cooking for a family of six, cooking for two is a huge challenge for me. In fact, on Sundays when we are all together, and I am cooking for our now family of thirteen, I find it so much easier than when there are just two of us.

Grilled Cheese with Pulled Pork

These grilled pork grilled cheese sandwiches started out as my Slow Cooker Dr. Pepper BBQ Pork. An easy recipe that I have been making for dinners and tailgates for years. It’s a pork loin roast or pork butt that is slow-cooked in a homemade Dr. Pepper barbecue sauce, and served on hamburger or slider buns. I love this particular recipe, not only because it’s so easy to make and tastes terrific, but it freezes well and is great for repurposing. Plus, I am just a sucker for a grilled cheese sandwich!

pulled pork grilled cheese sandwich

When you have leftover pulled pork, turning it into a grilled cheese sandwich is one of the best ways to bring new life to it. This is the kind of recipe that feels like the ultimate comfort food. Crispy, buttery bread, gooey melted cheese, and a savory pork mixture come together for a sandwich that tastes like something special but is simple enough for any night of the week.

If you love these BBQ Pork Grilled Cheese Sandwiches, be sure to check out my Crockpot Hawaiian Chicken Sandwich recipe and these Smoked BBQ Hot Dogs & Kraut. If Barbecue is your jam, check out this round up of recipes to make with a bottle of BBQ Sauce.

Dr. Pepper BBQ Pork Grilled Cheese

Grilled cheese sandwiches are already a favorite, but when you add tender pulled pork, they get even better. The flavors of smoky barbecue sauce, tender pork, and gooey cheese are irresistible. Sourdough bread is a great choice here because it holds up to the pork mixture and doesn’t get soggy the way softer bread like white bread can. Gouda is my go-to cheese for this sandwich, but melted cheddar, American cheese, or even pepper jack are delicious options.

Ingredients in Pulled Pork Grilled Cheese

You will find the exact measurements and instructions in the printable recipe card at the bottom of this post.

Leftover pulled pork – already sauced if you are using my Dr. Pepper BBQ pork, otherwise mix with barbecue sauce, bottled or homemade BBQ sauce.
Sourdough bread – holds up nicely and keeps its crunch.
Gouda cheese – regular or try smoked gouda. Sub American cheese, cheddar, or pepper jack if you prefer.
Butter – for the side of each slice of bread for grilling. Some people like to use mayonnaise, but I am a fan of butter.

How to Make Pulled Pork Grilled Cheese

These come together quickly and easily. Perfect for busy weeknights when you don’t feel like cooking.

First, warm the BBQ pork before you build your sandwich so it heats through evenly with the cheese.

Spread butter on the side of each slice of bread so you get that crispy, golden brown finish.

Cook the sandwich over medium heat. Too hot and the bread will burn before the cheese melts, too low and it won’t crisp properly.

Don’t overload the bottom slice with pork. A balanced filling helps the melted cheese hold everything together. Make sure there is cheese touching both slices of bread.

Storage and Serving Ideas

Pulled Pork Grilled Cheese is best served fresh off the skillet while the bread is still crisp and the cheese is melted. Serve with tomato soup for a classic pairing, coleslaw for crunch, or just keep it simple with potato chips or French fries. These sandwiches also make a great game day snack when cut into smaller portions.

Love it? Pin It!

If you can’t wait to make these pulled pork grilled cheese sandwiches, make sure you can find the recipe. Pin them to your favorite Pinterest recipe board before you go.

More Recipes to Love

I have so many barbecue recipes to love right here on my website! Those Slow Cooker Dr. Pepper Ribs you see above are one of my readers’ favorites. You need to check out my Grilled BBQ Chicken Pizza, BBQ Bacon Wrapped Water Chestnuts, BBQ Little Smokies, and these BBQ Pork Chops.

Pulled pork grilled cheese FAQs

Can I use other meats? Yes. This recipe is perfect for leftover pulled pork, but also works with shredded chicken or even pulled beef.
What cheese is best for this sandwich? Gouda is creamy and melts beautifully. American cheese gives that diner-style grilled cheese flavor. Pepper jack adds a little spice. You can even mix cheeses or add a second slice of cheese for more gooeyness.
Can I freeze these? I do not recommend freezing the assembled sandwiches because the bread will get soggy. You can, however, freeze portions of pulled pork and thaw them later for a quick grilled cheese.

This sandwich is the kind of recipe that turns leftovers into something you will look forward to eating again. The crispy sourdough, melty cheese, and smoky pork make a meal that always feels like a good time. Whether you are craving a quick lunch or a simple dinner, this Pulled Pork Grilled Cheese will become one of your new favorites.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Pulled Pork Grilled Cheese

A cheesy, savory twist on a classic, this Pulled Pork Grilled Cheese uses tender leftover pork sandwiches or slow-cooked pork butt with barbecue sauce, layered between slices of buttered sourdough bread. Cook over medium heat until the bread is golden brown and the cheese is perfectly melted. Quick, easy, and the ultimate comfort food for lunch, dinner, or a healthy snack on the go.

Course Sandwiches

Cuisine American

Keyword BBQ, BBQ pork,, Dr. Pepper, Dr. Pepper BBQ Sauce, Grilled cheese, pulled pork, sourdough

Prep Time 5

Cook Time 6

Servings servings

Calories 994kcal

Ingredients

2 cups BBQ pulled pork
8 slices sourdough bread
16 slices smoked gouda cheese
Butter

Instructions

Warm BBQ pulled pork.
Heat a skillet over medium heat.
Butter one side of each slice of bread. Place one slice in the skillet, buttered side down. Layer on 1-2 slices of cheese, about ½ cup of BBQ pork, and then more cheese. Top with the remaining piece of bread, buttered side up, to complete the sandwich.
Grill for 2 to 4 minutes on each side, until the bread is golden brown and the cheese is melty.
Cut in half and serve immediatley.

Video

Nutrition

The post Pulled Pork Grilled Cheese appeared first on An Affair from the Heart.