When it comes to bread bowls, people tend to discard the tops or make croutons with them, but not me. I make bowl-cut sandwiches and after using Pretzilla’s Burger Buns, I won’t use any other recipe. Crispy and buttery on the outside, melty and flavorful inside!
Bread bowls are the perfect vessel for serving up your favorite thick and hearty soup. Potato Leek Soup is still one of my favorite comfort meals of all time. I wanted to try something different this time, so I used Pretzilla’s Burger Buns as the bowl and the buns for my bowl-cut sandwiches. And let me tell you, it’s a total game changer! Do you see those little bubbles of deliciousness when you zoom in on the sandwiches?!
Full disclosure, my favorite potato leek soup recipe is not mine, it’s from OnceUponaChef.com you can find the recipe here! I love making this potato leek soup when it’s a cold day and you need to warm up from the inside out! The only thing I do different is I leave the cream out. To be honest, this potato leek soup recipe is so smooth and desiccant, you don’t need it. And when you serve it along with my bowl-cut sandwiches you won’t miss it because the sharp cheddar makes up for that creamy factor! Now that everyone’s mouth is watering, let’s get started!
Bowl-Cut Sandwiches (Ham and Cheese)
Ingredients:
Pretzilla Burger Buns
About a 1/2 cup of grated sharp cheddar (I use Dubliner)
Your favorite deli ham (one slice per sandwich)
2 Teaspoons of butter
1 teaspoon of mayo
1 teaspoon of aioli garlic mustard sauce (I use trader joes)
Steps:
- With sharp knife, cut the top of each bun. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate.
- Take the tops of the buns and cut so that it is flat on bot side (inside and outside). Like the picture below:
- Preheat a skillet over medium-high heat.
- Spread aioli on the inside of one half of the sandwich and mayo on the inside of the other half. Add ham and cheese.
- Spread one side of each slice of bread with butter. Place butter-side down in the hot skillet (just like you would a normal grilled cheese). Cook until the sandwich is golden brown and the cheese is melted, about 2 minutes per side.
Cut in half and serve hot along side your pretzel bead bowl soup! Enjoy!
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