Fried Chicken Cutlet Pesto Sandwich with Goat Cheese

Some restaurants leave a mark on you–not just because the food is good, but because you find yourself thinking about one specific dish long after you’ve left. Taylor Gourmet was that place for me back in the day. Their hoagies were unlike anything else in the city, and the South Street was my absolute favorite. A friend ordered it on one of our visits back in 2013. I tried a bite, and that was it. I knew I had to figure out how to make it at home.

When Taylor Gourmet closed in 2018, it stung. And although they quickly relaunched in 2019, it was under new ownership, and the South Street sadly did not reappear on the menu. This homemade pesto chicken sandwich is my way of keeping that memory alive.

How to Make a Chicken Pesto Sandwich

The technique here is approachable even if you’ve never made a breaded chicken cutlet before. Pound the tenderloins thin for even cooking, dip in a buttermilk egg wash for maximum crunch, press into Italian breadcrumbs, and pan-fry until deeply golden. From there, it’s just assembly.

Tips for Success

• Pound the chicken thin and even. This is the single most important step for an extra crispy chicken cutlet. Uneven thickness in areas means the outside can burn before the inside is cooked through.
• Don’t skip the buttermilk. It helps the breadcrumbs stick and adds a subtle tang that works beautifully against the richness of the pesto goat cheese spread.
• Use a sturdy loaf. A good Italian or hoagie roll that can hold up to the filling is essential. Soft sandwich bread will get lost under everything.

Serving Suggestions

If you love a sandwich that feels a little elevated without requiring much effort, this basil pesto chicken sandwich is going to become a regular in your rotation.

• Pair it with my Crispy Parmesan Potatoes and Roasted Lemony Pesto Asparagus to use up the rest of that jar of pesto.
• Add a complementary side salad, like Arugula Pesto Bowtie Pasta with Goat Cheese, Arugula Spinach Pesto Orzo Salad, or a Lightened Up Kale Caesar Salad.

Storage Instructions

Store the sandwich components separately for the best texture. The chicken cutlets and pesto goat cheese spread will keep well in airtight containers in the refrigerator for up to 3 days. Store the bread at room temperature. Once assembled, the sandwich keeps its texture best for just a few hours, so assemble the morning of if taking it to work.

Sweet and Sticky Mongolian Beef Meatballs

I already have a Mongolian beef recipe on the blog that I make on repeat, but there’s something about putting that same sauce on meatballs that just hits differently. The meatballs go straight into the oven while the sauce comes together on the stovetop, so the two are ready at almost exactly the same time. Minimal effort, maximum payoff.

The fat content of your ground beef matters more here than you might think. I recommend 85/15 or 90/10 for the best balance of flavor and texture. 80/20 will work, but the higher fat content means more runoff on the baking sheet, so make sure you’re using a rimmed pan to prevent spills into your oven.

Sautéed Mushroom Pizza on the Grill

I skipped the tomato sauce on purpose here. Instead, a simple garlic olive oil base lets the three mushroom varieties (portobella, shiitake, and oyster) and a creamy duo of whole-milk mozzarella and ricotta cheese do all the talking. Each mushroom brings something different, and together they create a deeply savory, earthy topping that honestly doesn’t miss the meat one bit.

Do You Cook Mushrooms Before Putting Them on Pizza?

Yes, and this step is non-negotiable. Raw mushrooms release a significant amount of moisture as they cook, which will make your pizza crust soggy if you add them directly. Sautéing them in a skillet for about 5 minutes before topping the pizza drives off that excess liquid and concentrates their flavor considerably.

After sautéing, transfer just the mushrooms to a bowl and leave any remaining liquid in the skillet. You don’t want that extra moisture on your pizza.

How to Make Triple Mushroom and Herb Grilled Pizza

Making this mushroom pizza recipe is a two-part process: cook the topping, then grill the crust. But each step is simple, and the whole thing comes together in 30 minutes. Have all your toppings staged and ready to go before the dough hits the grill. This recipe moves fast, and you want to assemble quickly while the residual heat is still active.

Why Grill Instead of Bake?

Grilling pizza dough over direct high heat does something an oven simply can’t: it creates a blistered, charred bottom crust with a slightly crispy exterior and chewy interior. This produces a result similar to what you’d get from a wood-fired pizza oven. The smoky flavor that the grill imparts is subtle but noticeable, and it pairs especially well with earthy mushroom toppings. If you’ve never grilled pizza before, I have a grilled pizza video tutorial that walks you through the whole process–it’s a lot less intimidating than it sounds, I promise.

When you’re ready to transfer the dough to the grill, recruit a second set of hands (it’s floppy, and the flip is much easier with help). Every grill runs differently, so keep the lid closed and check the crust every minute or two to make sure the bottom isn’t over-charring.

Storage Instructions

Store any leftover slices in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave (it makes the crust chewy and limp). Instead, reheat slices in a dry skillet over medium heat for 2-3 minutes until the bottom crisps back up and the cheese is warm, or in a 375°F oven directly on the rack for about 5 minutes. The crust won’t be quite as crisp as fresh off the grill, but it’s still very good.

Moist Turkey Meatballs with Zucchini

The secret to the best turkey and zucchini meatballs is all in the moisture balance. Unlike traditional beef or pork meatballs that rely on fat for tenderness, these use the naturally high water content of the zucchini to steam the meat from the inside out. Lean poultry like turkey or chicken (which you can swap in here 1:1 with a similar result) is very low in fat and really benefits from this added moisture. And as a bonus, zucchini adds fiber, vitamin C, and antioxidants without adding significant calories.

How to Make Turkey Meatballs

Mix the turkey, garlic powder, shredded zucchini, breadcrumbs, eggs, and seasonings in a bowl. Use a cookie scoop to portion out the meatballs, then sear them in a hot, oiled skillet until cooked through and browned on the outside.

The important things to remember as you prep these meatballs are not to overmix the meat and to only cook them until they reach 165°F internally. That ensures they’re safe to eat but not overcooked and dry/rubbery. I sear my meatballs on the stovetop for a fast cook that seals in moisture, and they stay tender and flavorful even after reheating.

Other Cooking Methods

While pan-frying is the fastest method (and provides a great crust), these turkey meatballs are versatile enough for several methods:

• Air Fryer: Arrange the meatballs in a single layer in the basket and air fry at 375°F for 10-12 minutes. This is the best way to get a crispy exterior with very little oil.
• Oven: Bake at 400°F on a parchment-lined sheet for 15-18 minutes. This is ideal for cooking the full batch of 30 meatballs at once.
• Slow Cooker: Gently place the raw meatballs into a slow cooker covered in marinara sauce. Cook on Low for 4 hours or High for 2 hours.

Serving Suggestions

• Pasta: Serve them over Creamy Zucchini Lemon Pasta or One-Pot Pantry Pasta for a simple meal.
• Veggies: A side of Roasted Parmesan Potatoes and Roasted Lemony Pesto Asparagus or Roasted Garlic Brussels Sprouts would make a wonderful summery meal.
• Dips: These meatballs also make a great shareable appetizer. Serve with toothpicks and Basil Pesto, Sun-Dried Tomato Pesto, Green Olive Meyer Lemon Gremolata for dipping!

Storage and Reheating Instructions

These healthy ground turkey meatballs are a meal-prep powerhouse and freeze wonderfully. Allow them to cool before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating in the microwave or in a 350°F air fryer or oven for 5-7 minutes, or until warmed through.

Cava-Style Quick Pickled Onions

These homemade pickled red onions are just as easy to make as my pickled cabbage, and they have a sharp yet sweet flavor that’s perfect for cutting through rich dishes like pork katsu or a Mississippi roast. I first tried pickled onions at Cava, and I was immediately obsessed with the tangy bite, subtle sweetness, and irresistible crunch they brought to my chicken and rice bowl. I knew I had to recreate them at home so I could put them on everything! 

Most pickled onion recipes require 24-48 hours in the refrigerator before they’re mellow enough to eat without a major case of onion breath. But I discovered that I could speed that process along by simmering my onions directly in the brine rather than just pouring the hot brine over them. This not only makes them ready to eat almost immediately, but it also gives them a slightly softer texture and helps them last longer in the fridge.

How to Make Pickled Red Onions

Pickling onions truly couldn’t be simpler. Just give the onion slices a quick simmer in vinegar and sugar, let cool, and they’re ready to eat. I find making pickled onions on the stovetop to be the most reliable method. The even heat allows the sugar to fully dissolve and ensures the onions soften evenly. I do not recommend trying to make them in the microwave. 

I often make a small batch to use throughout the week, but it’s easy to scale this recipe up with more onions and brine to keep the flavor going all month.

Customize Your Batch

While I love the classic clean taste of vinegar and sugar, you can change up the flavor of these onions pretty easily by adding any of these ingredients to the pot while simmering:

• Spicy: Red pepper flakes or sliced jalapeños.
• Aromatic: Garlic cloves, whole peppercorns, bay leaves, mustard seeds, coriander seeds, or cumin.
• Herbal: Fresh cilantro, oregano, thyme, or rosemary.

Ways to Use Pickled Onions

• Mediterranean Bowls – Pile these on top of Middle Eastern Inspired Ground Beef Grain Bowls or Falafel Buddha Bowls for an authentic Cava pickled onion experience.
• Tacos and Quesadillas – These are a must-have for Pork Carnitas Street Tacos or Sheet Pan Beef and Cheese Quesadillas.
• Burgers and Sandwiches – Add them to Chicken Gyros, Slow Cooker Pulled Pork Sliders, or juicy Smash Burgers for an extra layer of acidity.

Storage Instructions

Store in a tight, lidded mason jar in the refrigerator for at least a month. They actually get better as they sit, so you can prep a big batch and enjoy them all month long!

How to tell if they’ve spoiled: If you notice a funky or yeasty odor, cloudiness in the brine or a white film on the surface, or a slimy texture to the onions, they’ve likely spoiled and should be discarded.

Quick Pickled Cabbage

If you love tangy, vinegary, and crunchy vegetables, you’re going to absolutely love this pickled cabbage recipe. It’s just as easy as my pickled red onion recipe and it is the perfect topping on sandwiches, tacos, and so much more! I love eating it with a hearty beef stew or soup to break up the density, plus, the tang is a great way to balance the flavors.

I remember when I was at a local restaurant and ordered eggplant schnitzel that came paired with pickled cabbage. It was a surprising addition but I absolutely loved how it balanced the fried schnitzel with the tang of the pickled cabbage.

How to Make Pickled Cabbage

Making pickled cabbage truly is really easy. You first need to make the brining liquid and then pour it over the shredded cabbage. Allow it to cool and sit for your desired length of time and then enjoy!

Ways to Use Pickled Cabbage

• Rice bowls – pile pickled cabbage on these Middle Eastern Inspired Ground Beef Bowls or this Falafel Buddha Bowl.
• Tacos and burritos – serve as a side or topping for Chorizo Tacos, Cauliflower Tacos, or smothered burritos.
• Burgers and sandwiches – adding on top of Turkey Spinach and Feta Burgers or a Hot Honey Chicken Sandwich would add so much flavor!

Storage Instructions

Store in a tight, lidded jar in the refrigerator for up to 3 weeks. The longer it sits, the better it is so you can slowly enjoy it without fear that it’ll go bad!

Beef Barley and Cabbage Soup

This beef barley and cabbage soup is the perfect soup to add to your soup rotation. When I was coming up with soup ideas, I decided on this specific soup because I felt that there are a lot of recipes out there for the classic beef and vegetable soup but I wanted my soup to be different and I wanted it to be filling!

How to Make Beef Barley and Cabbage Soup

• Brown the ground beef in a large pot.
• Add in aromatic vegetables (onion and garlic) to the pot then the carrot and cabbage. Cook until wilted down a bit.
• Sprinkle in the barley and pour in the liquids and bay leaf.
• Bring to a boil then cover and simmer for 1 hour, or until the barley is softened and doubled in size.
• Season to taste then serve warm!

Tips for the Best Results

• Pearl barley, like the one I used in this recipe, is typically the best type of barley to use. You can use quick cooking barley but since this simmers for over an hour, you’ll need to add the barley in during the last 15-20 minutes of cooking otherwise the barley will be too mushy.
• You want to check on the barley throughout the cooking process to make sure it’s not being overcooked. That’s one of the biggest reasons why people don’t like barley because they think it’s mushy when it’s just overcooked. When cooked right, it should have a slightly chewy texture that’s not mushy.
• Use green cabbage thinly sliced for the cabbage, not napa cabbage or any other variety (like purple cabbage).

Storage and Reheating Instructions

Leftovers of beef barley and cabbage soup is so good! The flavors get even better and the vegetables and barley soak up even more of the broth.

Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. Keep in mind, the barley will continue to soak up liquid so they’ll be bloated when you open the container to reheat.

To reheat from the refrigerator, reheat in the microwave or stovetop until warmed through. You’ll likely have to add more liquid to loosen it up.

You can consider freezing this soup if you don’t mind the texture of the barley after it has been frozen and defrosted.

Have you ever had a dish at a restaurant that completely altered your brain chemistry? One that you cannot stop thinking about and one that you desperately wish all the time that it would make a comeback on the menu?

Well, this crispy eggplant schnitzel is that dish for me. I had it two years ago at Evelyn Rose and have not been able to stop thinking about it. We’ve been to the restaurant a couple more times since I first had the dish there, but it has never come back on the menu. Even when eggplant was in season, and I swore they’d have it, it sadly wasn’t on the menu.

What’s a girl to do? You make it yourself at home. It’s really quite easy because it’s basically like a chicken cutlet that you bread and pan fry. The most time intensive part is just the roasting of the eggplant, but even that is pretty hands off!

Eggplant Schnitzel Recipe Tips

• Do not cut the stem of the eggplant off! This is really important because it is what keeps the eggplant together after you’ve roasted it and smashed it into a thin cutlet shape. It also makes it easier to handle when you’re breading it.
• Since this eggplant will be delicate to handle in the pan, when you are ready to flip it, my favorite tool to use is a metal fish turner. They’re pliable and thin to get under the eggplant to easily flip without it falling apart.
• If you prefer a shortcut, instead of making the tomato sauce yourself, you can use your favorite marinara sauce. I figure since you’re already roasting the eggplant, why not roast other vegetables and make your own sauce with fresh ingredients? I do understand if you’re short on time though or if cherry tomatoes aren’t in season!

Serving Suggestions

This honestly would pair so well with my simple arugula salad. Just the right balance of flavors and a simple side green salad to boot!

Storage and Reheating Instructions

This is best eaten the day of, however, if you have leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, my suggestion is to use the air fryer to keep the exterior crispy or use a toaster oven.