chipotle grilled cheese sliders

It. Is. So. Cold. Here.

and there are houses with Christmas trees already up and houses with twinkly lights all over them and lots and lots of merry merry joy joy in our neighborhood. We bundled up after dinner last night and toured the neighborhood – and made plans for our own holiday house decor. This weekend – it is happening.

Back to the cold – did I mention it is cold?

Cold weather = comfort food.

When I made the tomato bisque earlier this month, it was a natural choice to make the ultimate comfort food pairing – grilled cheese. Not just any grilled cheese, petite grilled cheese.

These grilled cheese sliders were the ultimate comfort – crispy grilled rolls that are pillowy soft at the bite, warm melty cheese and a surprise spicy flavor from the chipotle.


chipotle grilled cheese sliders

makes four sliders

four small rolls (potato, etcetera)
6 slices of cheese (I used rice cheese slices)
2-3 tablespoons chipotle tomato crema (or chipotle mayo)

Slice rolls in half, spread with chipotle tomato crema. Divide cheese slices among the four rolls (one and a quarter slice each), assemble sandwiches and grill (panini press or grill pan) until cheese melts. Serve with / dip into tomato bisque soup.

Spicy cheesy – the new perfect pairing.

Do you decorate for the holidays?


chipotle tomato mini wedge salads

It is no secret that I love iceberg lettuce.

It gets a bad rap for being void of nutrition and flavor, but I love its crunch in a salad or a sandwich.

We stayed at our new place for the first time last night. As we are still in packing mode and haven’t yet scheduled the movers, we camped on the floor in a mountain of air mattress, blankets, and Basil.

We ordered pizza and I snagged the iceberg from our old fridge to make appetizer size wedge salads, with extra crunch.


chipotle tomato mini wedge salads

dairy free, vegan

makes two wedges or four mini wedges

1/2 head iceberg lettuce
1/4 – 1/3 cup chipotle tomato dressing
(vegan) bacon bits
roasted almonds, chopped
sea salt, black pepper to taste 

Wash and dry lettuce, removing outer layer. Chop into halves or quarters, arrange on plates or serving tray. Top with 1-2 tablespoons dressing, sprinkle with roasted almonds, bacon, salt and pepper.

Enjoy every crunchy bite!

chipotle tomato dressing

2-3 chipotle peppers (from canned in adobo)
2-3 roma tomatoes
1/4 cup mayonnaise (vegan)
pinch sea salt

In food processor, puree chipotle peppers and tomatoes. Combine chipotle puree with 1/4 cup mayonnaise (more or less to taste) and sea salt. Double recipe for leftovers – store covered in refrigerator.


These triple crunch wedges are perfect for a party appetizer – you can almost eat it with your hand – we did! Cool, crisp and refreshing, this is a great summer salad!