For the dip:

• Preheat oven to 350 degrees.
• In a skillet, add olive oil and heat over medium.
• Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
• Turn heat to low and add spinach and artichoke hearts. Mix to combine.
• Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
• Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
• Top with Parmesan cheese and bake for 15 minutes.
• *Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.

To assemble the sandwiches:

• Heat a large skillet or grill pan over medium heat and coat with non stick spray..
• Butter one side of each slice of bread and place all four slices, butter side down, in the skillet.
• Add a heaping 1/2 cup scoop onto two slices of bread and heat for a couple minutes until the bread is toasted.
• Top with the other slice of toasted bread and remove to a plate.
• Slice and serve warm.

• Preheat the oven to 375 degrees.
• In a bowl, mix together the mayonnaise and ranch seasoning.
• Add breadcrumbs to a large plate and season with salt and pepper.
• Dip the chicken in the ranch, spreading to cover on all sides
• Place the chicken in the bread crumbs and press to evenly coated.
• Place the chicken on a greased or lined baking sheet.
• Bake for 45-50 minutes until the crust is golden and the juices run clear.
• Remove from oven and place cheese slices on top of chicken.
• Add the toasted buns to a plate and spread additional mayo on the top buns if desired.
• Place one chicken breast on top of each bottom bun and add 2 slices of bacon on top.
• Add the top bun and repeat with remaining chicken sandwiches.
• Place on a serving tray with lots of napkins and serve outside for a delicious messy but good summer meal!

• You can either grill this sandwich or broil it {both options pictured below}.
• In a small bowl, stir together sour cream and mustard.
• Spread about 1 tbsp of the mixture evenly over each bread slice.
• Add 2 slices of ham on 4 of the bread slices.
• Spread more of the sour cream mixture on top of the ham.
• Add a slice of cheese {or about 1/4 cup shredded} on top of each.
• If broiling, you can place in the oven open faced and broil for 1-2 minutes until cheese is melted and it is golden.
• If you are grilling, like Be Our Guest, then top the sandwiches with the remaining bread slices, spread side down.
• I then spread butter {or even more of the sour cream mixture} on top of the bread.
• Add butter or oil to a large skillet, then add sandwiches, 2 at a time.
• Grill the sandwiches over medium heat, turning them once, and cook until they are golden brown on both sides.
• Transfer the sandwiches to a plate and repeat with the remaining sandwiches.
• Serve warm with a side of green beans or pomme frites {fries} like Be Our Guest Restaurant.

• Preheat oven to 350 degrees.
• Spread 1000 Island dressing on one side of each square of bread.
• Top 8 bread squares with corned beef, a spoonful of sauerkraut, and a small square of Swiss cheese.
• Add another bread square on top then place on a baking sheet.
• Bake for 5 minutes or until bread is toasted and the cheese is melted.
• Remove to a platter, secure each sandwich with a toothpick, and serve.

• Place chuck roast into the bottom of a large slow cooker. Optional, you can chop into smaller chunks.
• Pour beef broth over roast then add 1 cup of Italian dressing.
• Add pepperoncini pepper rings plus 1/4 cup of juice from the jar, along with 1 cup of Giardiniera relish.
• Cover and cook on low for 7 hours.
• Shred meat with a fork in the slow cooker then cook on low for one more hour.
• To serve: split toasted buns in half then scoop the shredded, juicy meat mixture on top and add provolone cheese slices.
• Top with extra pepperoncini pepper rings and diced Giardiniera.
• Serve these sandwiches open faced and warm. Dig in!

• Cut across all the rolls lengthwise. Just make one long even cut.
• Then flip the rolls inside out. The outsides of the rolls are now going to be your insides!
• Start by placing the sliced meat down on top of the rolls.
• Now top with the sliced cheese.
• Gently place the other half of the rolls on top.
• Spread the outside of this bread layer with an even but generous layer of mayonnaise.
• Start heating up your large pan or griddle on medium-high heat.
• Once your skillet has heated up, place entire sandwich (very carefully) mayonnaise-side down onto the skillet.
• Then spread mayonnaise on the side that is now on top.
• Once the rolls have started to turn golden brown, flip the whole thing over.
• Allow the opposite side to brown and the cheese to finish melting.
• Place the entire sandwich onto a large plate and slice and serve!

• Preheat oven to 350 degrees.
• Place portobellos in a baking dish and top with teriyaki sauce, turning to coat.
• Let sit and marinade in sauce while you cook the filling.
• In a skillet over medium heat, add a swirl of olive oil and add onions and garlic.
• Cook stirring until softened then season with salt and pepper.
• Add cream cheese and ½ cup of the shredded cheese mix, stir until melted.
• Finally add 1 cup chopped spinach and stir until wilted. Remove from heat.
• Flip portobellos so they are facing up in the baking dish and scoop filling into the centers, packing it in.
• Bake in the center of the oven for 20 minutes or until melted a bubbly.
• Right before the mushrooms come out of the oven make the topping: In a small bowl, combine panko breadcrumbs, 1 tbsp shredded cheese, and 1 tsp olive oil. Mix to coat.
• Remove mushrooms from oven, turn the oven to broiler.
• Sprinkle breadcrumb topping on top of each mushroom then place under the broiler until golden, about 1 minute.
• To plate: I like to use more baby spinach (kale is also tasty) on the bottom of my bun then top with a stuffed Portobello (cheese side up).  This helps to keep the bread from getting soggy.
• You don’t need many condiments since the Portobello and its filling is the star but I had a pop of flavor and spice with a drizzle of Gochujang sauce on the inside top bun. Sriracha mayo would also be delicious.
• Top your portobello with the top bun and serve warm with a side of crispy potatoes or fresh steamed broccoli.

• To assemble: Cut out cheese shapes (2 eyes and 2 ears) using a pairing knife. I used a 1/4 tsp scoop to trace 2 round eyes for each sandwich and just cut out floppy ear shapes for ears.
• "Glue" shapes onto top buns with a dab of mustard or ketchup.
• Add beans for pupils and a nose.
• Add cooked hotdogs in between top and bottom buns, adding ketchup and mustard if you'd like.

• Preheat oven to 350 degrees.
• Lay 6 slices of toasted bread on a baking sheet.
• Spread approx 1/2 cup (or more if you want!) of mashed potatoes on top of each bread slice.
• Top with 2 slices of turkey on each.
• Add 1/4 cup shredded cheese on top of turkey.
• Add two slices crisp bacon, crisscrossed on top.
• Add one or two thick slices of tomato on top.
• Now add a ladle of gravy on each.
• Finally add remaining shredded cheese on top of each.
• Bake in the oven for about 10-15 min or until warmed through and the cheese is melted.
• Serve warm with additional gravy on top if you would like!