The "BKTA Sandwich" {Bacon, Kale, Tomato & Avocado}

I'm a horrible hypocrite. I posted all about wonderful, healthy recipes last week... and then I go and make this over the weekend.

Pulled chicken. Bourbon barbecue Sauce. Corn on the cob. Honey-cayenne butter. Mac & cheese. Corn bread. A peach-bourbon sweet tea cocktail. All homemade. All delicious. A full-on, Southern-style indoor barbecue. Because it was gloomy and gross out all weekend. And because I was feeding 3 grown men. And because I could.

I also discovered a container of homemade Christmas cookies from my mother-in-law that had somehow crept to the way-back of the refrigerator {aka Siberia}. It was game over. Ok, not really. I ate probably 4 the entire weekend. But still. I thought we had moved on from the Christmas cookies. I was wrong.

Anyway, I'm not making excuses or anything. I believe you should eat what you want when you crave it, moderately. Eating moderately is a lot easier to do when you are eating with a bunch of boys who have the appetites of a pack of lumberjacks. Just a tip for ya.

So, the rest of my weekend was pretty non-eventful. We took down Christmas. {sob.} I organized a bunch of different things that have been bugging me, including my cooking magazine hoard. It's a problem, guys.

It was hard work. Work that is often avoided because it's annoying and no one wants to do it. I was so proud that I finally got around to it, a feat that I must credit to that "New Year, fresh start" feeling that happens at the beginning of every January.

When the last magazine was put in its proper place {I have magazine bins where I organize them by season... sick, I know.} and all my cookbooks were sorted, I was hungry. Probably because I had just spent several hours looking at mouthwatering food photography.

That's when I decided that this would be dinner:

My own creation, the "BKTA Sandwich". Inspired by the classic "BLT", but oh, so much more. My version contains a layer of creamy avocado topped with sauteed kale, juicy tomato, salty bacon and one more layer of avocado for good measure. All of this goodness is nestled between two slices of my favorite multi-grain bread. And topped with an egg because, again, I could.

You know how I know this idea was a success? Because I was sort of sad when I took the last bite and realized it was done.

The individual elements of this sandwich are all considered "healthy", except for the bread, maybe. And the bacon, perhaps. {Unless you're Paleo. Paleo people put bacon on everything and have no qualms about it.} So can we just pretend this is a healthy sandwich and call it a day?

On another note, I debated whether or not I should post a sandwich "recipe" when, in fact, it is more assembly than actual cooking. But in the end, the fact that I had separation anxiety at the end of my meal made it obvious that clearly I needed to share it. So here it is.

I hope your weekend was more relaxing and less cleaning/organizing/vacuuming your Lab's hair from every surface of your house. Regardless, enjoy this sandwich. Yum.

BKTA {Bacon, Kale, Tomato & Avocado} Sandwich with Egg

2 slices natural multi-grain bread, toasted {my favorite is this brand}
1/2 an avocado, sliced
4 slices of a small tomato
2 slices cooked bacon, halved {I use this nitrate-free kind}
2 stems of kale, leaves removed & chopped
1 egg

1. Heat a small amount of olive oil in a small skillet {non-stick if you have one} over medium-high heat. Add chopped kale and saute until tender and slightly wilted. Transfer kale to a bowl.

2. Assemble sandwich: Place one slice of toasted bread on a plate. Top with 3 slices of avocado. Arrange sauteed kale on top. Place tomatoes on top of kale. Lay bacon strips on top of tomatoes. Finally, if you're an avocado-lover like I am, top with 3 more slices of avocado. Place second slice of bread on top. Did I really just tell you how to make a sandwich?? We've reached new lows, folks.

3. Using the same skillet {because we are definitely not using more than one pan to make a stinkin' sandwich}, add about a teaspoon of olive oil and fry your egg. Or not. I'm not going to tell you how to make your egg, everyone likes them differently. I used to love, then hate, then love runny yolks. So yeah. Just make your egg however the spirit moves you. Then put it on top of that gorgeous stack of wonderfulness that's sitting on the plate.

4. I highly suggest you eat/serve this with a fork and knife. Unless you're home alone and the shades are drawn. Then dive in with reckless abandon.

Note: I didn't season the kale, tomato or avocado with anything because 1. I try not to add salt if it isn't really necessary, and 2. Bacon is salty enough. And this is a "healthy" sandwich, remember? So let's keep it that way. But if you really, truly want to, you can add a sprinkle on any of the parts you'd like.

Another note: Among the things I did NOT get accomplished this weekend: Real non-sandwich recipes to share; the recaps of the past five zillion events I've attended that I need to hurry up and finish. Sorry. It'll happen.

Brunch Week: Caramelized Onion & Bacon Croque Monsieur

Where do you find cooking inspiration?

Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

For me, it's all of the above.

Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

After all, they've practiced, they've sampled, they've slaved away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

So...



I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection! Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

P.S. If you haven't yet entered the giveaway for all of the swoon-worthy prizes being provided by our lovely sponsors, make sure you do so today! {And if you haven't seen what the prizes are, head over to Monday's post for pics!}

a Rafflecopter giveaway

Brunch Week will be going on until Saturday, May 11th, when we'll announce the winners for all the loot during a PinChatLive at 2pm EST over on our Brunch Week Pinterest Board. {Hint: Go check it out!}

Looking for something other than onion-y, bacon-y goodness for your brunch menu? You're in luck... I've got oodles of recipes to be inspired by for you! You can thank these bloggers for their brunch makin' skills. ;)

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


Caramelized Onion & Bacon Croque Monsieur
Inspired by Chef François Payard, FP Patisserie

1 medium onion, thinly sliced
2 small sprigs fresh rosemary, finely minced {or 1/4 teaspoon dried rosemary}
1/4 cup white wine, chicken broth, or preferred cooking liquid
2 tablespoons heavy cream
1/2 cup fontina cheese, grated
4 slices whole wheat bread
4 strips of bacon, crisply cooked using your prefered method
2 tablespoons butter, softened to room temperature
Salt and pepper to taste

1. In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes. Stir in minced rosemary, and continue to cook. When the onions start to get dry, add a bit of liquid at a time {I used white wine, but you can use just about any liquid you'd like} to deglaze the pan, scraping up any bits that are stuck to the bottom. 

2. Continue to cook {and stir, and deglaze} for about 15 minutes until soft and deeply caramelized. Set aside.

3. Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

4. Spread the cream mixture evenly on 4 pieces of whole wheat bread. Place caramelized onion on 2 of the bread slices, then top with cooked bacon. {I put a little extra onion on top of the bacon so it would be surrounded on all sides, but you can assemble yours the way you'd like!} Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.

5. Butter the top and bottom of each sandwich liberally. {This will help it not to stick to the foil when it is cooked.}

6. Place each sandwich on top of a square of foil, and wrap completely. You'll have two wrapped sandwiches. {Try not to make the foil all bunched up, the flatter the better so it has contact with the skillet.}

7. Heat a heavy bottomed skillet {such as a cast iron skillet} over medium-high heat on the stove top. At this time, preheat your oven to 400 degrees, as well. Place each wrapped sandwich directly onto the skillet and toast on each side for about a minute, pressing down slightly.

8. Remove the skillet from the stove top. Unwrap the sandwiches {carefully... they're hot!}, and make sure they are not sticking to the foil. Top each sandwich with remaining grated fontina. Leave the sandwiches on the skillet, each on their own piece of foil, and bake for about 6-8 minutes or until the cheese is melted and bubbly.

9. Slice in half {or in quarters, if you'd like} and serve warm. This sandwich goes nicely with a side salad. {With all that bacon & cheese, you might want to eat some greens!}  ;)

Prep Praises: Field of Greens in West Palm Beach, Florida

I love fast food.

Shocked??

Get your mind out of the deep fryer...French fries and quarter pound burgers aren't what I mean. I'm talking quick, quality food that you can feel good about eating, even when you're on the run.

Let's face it, as much as we plan out our days, sometimes things just get hectic and we need a helping hand for a satisfying meal. Every once in a while it's nice to have someone make lunch for us. {Ideally without having to dunk it in a vat of oil.}

Co-owner of Field of Greens, Hess Musallet, knows that "fast food" isn't always calorie-laden, artery-clogging fare served up in a greasy paper bag. The newest location in Downtown West Palm Beach makes smart choices easy AND delectable, catering to health-conscious foodies with an appetite for real, tasty food.

Hess Musallet & me, toasting to health!

I was invited to check out the recently opened Field of Greens on Clematis Street, and I was psyched. As much as I love the occasional naughty treat, I also crave balance and -- you know, vegetables! -- that make healthy eating enjoyable.

What to choose, what to choose...

It's hard not to have fun when you've got a smorgasbord of healthy options you can mix and match to suit your taste. Field of Greens offers an endless variety of choices in a Create Your Own salad and sandwich bar, as well as a full menu of artfully created salads, sandwiches, wraps, and soups for the days when you don't feel like thinking.

The best part of Field of Greens, in my opinion, isn't just that you can grab a quick bite, but the fact that the space also offers such an inviting atmosphere if you want to slow down and veg out while you get your veg on.

Though the space itself is large and open, it also boasts little touches that draw you in to settle down and make yourself at home.

Oh, hi. I feel like I'm in someone's living room.

Pretty hydration station.

Traditional table seating is offset by cozy corner nooks {complete with pillows and comfy cushions}, high tops, and even a communal table. {One of my favorite features! Check out the genius "painted" rug!} The walls are adorned with carefully curated pieces of photography {all found on Etsy} punctuated with quirky and motivational quotes & phrases. Each table even holds a sweet little potted rosemary plant. {It's all about the details!}

No crumbs under the rug here!

Lennon, Journey, and a smiley face gracing the back parking lot. I'm feeling zen already!

Lavish furnishings {like the gorgeous chandelier centerpiece that dangles from the high, exposed pipe ceiling} are mixed in with modern yet "green" elements for a playful feel. The juxtaposition of reclaimed wood surfaces and rustic accents with metal fixtures add to the hip vibe, all while maintaining a light, airy ambiance.

The menu follows suit by providing diners with wholesome options with an edgy twist.

Menu Items Sampled:

Juices & Smoothies

Gut Soother

Pear, Carrot, Pineapple, and Ginger

Spin My Apple

Spinach, Apple, Kale, Pineapple, Protein

The Pump

Almond Milk, Bananas, Chocolate Protein Powder, Peanut Butter

Salads 

The Tuscan

Baby Field Greens, Roasted Chicken, Sun-Dried Tomatoes, Walnuts, Portobello Mushrooms, Asparagus, Goat Cheese, and Balsamic Vinaigrette Dressing

The Meditteranean

Baby Field Greens, Cucumber, Red Onions, Kalamata Olives, Garbanzo Beans, Read and Green Bell Peppers, Parsley, Feta, Lemon, Olive Oil

Sandwich

The Country Chicken Club

Crunchy Baked Chicken, Avocado, Cranberry Jam, Crispy Bacon, Mayo, Romaine, and Tomato on toasted Multigrain Bread

With the popularity of juicing growing daily, Field of Greens caters to customers looking to get a serving of fruits and veggies, liquid style. The "Gut Soother" pleases the palate and the tummy with sweet notes of pineapple and pear with a kick from carrots and ginger.{I'm not even a carrot-lover and I really enjoyed this juice!}

One of their most popular drinks, the "Spin My Apple", keeps you lean and green by throwing in some kale, spinach, and protein powder and sweetening the deal with apple and pineapple. Another thumbs up!

And finally, "The Pump" is a delightfully decadent choice for a protein power boost with the bulk of a bodybuilder and the essence of a peanut butter cup.

A trifecta of juices!

The salads were full of fresh, satisfying ingredients that have just enough heft to get you through the day without weighing you down. I loved the combination of the hearty portobello, tangy goat cheese, and {housemade!} balsamic vinaigrette in The Tuscan along with the rich, crisp walnuts.

The garbanzo beans in The Mediterranean add some substance to the classic combo of cucumber, feta, peppers, and salty olives leaving you feeling full and content... so important to avoid that "hangry" afternoon crankiness.

But the real showstopper was the Country Chicken Club, which features a creatively "breaded" crunchy baked chicken nestled alongside creamy avocado, tart cranberry jam, and smoky bacon. The only downside -- trying to figure out how to cram this giant sandwich in my mouth! {And I have a pretty big mouth, I'm not gonna lie.} Once I managed to unhinge my jaw tackle the sandwich, I was rewarded with a mouthful of deliciousness!

Ok, ok... so I know this borders on luscious rather than "light", but FOG is big on letting you make the choice that's right for you. And with all the greens, fruits, and veggies I'd already tried, I let myself indulge just a tiny bit.

In the end, Field of Greens is all about the customer. Looking to keep it light? You got it. Want to bring in your own protein powder to add to your smoothies? No problem. Need a giant cookie to keep some balance in your life? As you wish! Whether you visit for a quick, healthy bite, or decide to stay for a spell and soak in the positive vibe, Field of Greens has got you covered.

Proof that you don't have to visit a drive-thru to "have it your way".

A big thank you to Hess & the FOG crew for taking the time to show me around, and Alyson of Seligman Brand Strategies {and The Average Girl's Guide!} for setting up the meeting! {Fun Fact: We are all University of Florida Alums... Go Gators!}

I hope you're feeling inspired to give some of these dishes a try whether you stop in to Field of Greens or create your own version at home! Since the salad recipes are pretty self-explanatory, I'm leaving you with a lightened up balsamic vinaigrette from Joy Bauer that makes a perfect dressing for your veggies.

Light Balsamic Vinaigrette
from Joy Bauer

1/2 cup balsamic vinegar
3 tablespoons extra-virgin olive oil
1/4 cup water
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon garlic powder

1. Combine all ingredients in a bottle or container with a tight-fitting lid.

2. Shake, shake, shake to combine. {Make sure the lid has a good seal, otherwise you'll end up wearing your vinaigrette instead of eating it!}

Good for salads, veggies, marinades...

Store in the refrigerator & shake before using each time.


Disclosure: The dishes and drinks mentioned in this post were provided free of charge. No other compensation was received for this review. As always, all opinions written here are my own.

Tasty Travels: NYC {Part 2} & "Hamptons Club" Sandwich

 

Part 1 of my post about my very first trip to NYC was long, it's true. But there's a lot more to tell. So, if you're game, I'll continue down memory lane and you can come along for the ride.

I left off at the morning after our night out in the city and a raucous time at McSorley's. While we were all feeling like death dragging a little the next day, we had to get up bright and early in order to catch the Hamptons Jitney for our impromptu visit to the Hamptons.

I really wanted to spend another day {or 5} in the city, but I also knew it was a fun opportunity to get to check out the Hamptons {on Labor Day weekend, no less} and stay in our friend's summer house rental. I had no idea what to expect.

We arrived at a beautiful {albeit slightly neglected}, classic shingle style home, which I was told had belonged to an artist at some point. After taking a look around at some of the unique details in and around the home, I was convinced it had to be true. I think it takes an artist to find beauty in this:


This was prominently displayed in the back yard. 

My favorite detail was this piece of furniture for wine storage. It reminded me of something out of Alice in Wonderland. Or a Salvador Dali painting. So cool. {I'm not sure if it was made by this company, but the pieces look similar, don't they?}



We spent the day lounging poolside recovering from the day before {well, ok, I was recovering... everyone else wasn't as concerned with liver failure, apparently}. Someone grabbed lunch from a nearby deli and for the first time I was introduced to the concept of adding crisp, sweet slices of apple to a savory sandwich. {I told you this was pre-blogging days... I guess my taste buds weren't as adventurous back then!} 

It was so good that for weeks after our trip I would make a wrap with the same ingredients and take it to work with me. Before we knew it, the day was over and it was time to check out Hamptons nightlife.

Our friends had planned to take us to a place called The Surf Lodge, a popular Montauk spot that I've since then seen on The Travel Channel and mentioned in several places. I was a little worried that I was under dressed for an evening Hamptons outing... after all, when I packed for the trip, I had no idea we'd end up there. But, I was pleasantly surprised to find that unlike what I had envisioned in my head {Ahem Ina. Pearls. Cable knit sweaters. Popped collars, etc., etc.} it was actually a super laid back atmosphere.





Image Source

The Surf Lodge is an interesting spot. It's a bar, restaurant, and hotel all in one. It has a surfer-chic aesthetic mixed with a pinch of modern and a dash of posh. I loved the decor -- lots of white, neutrals, and natural woods & wickers mixed with bright, beachy punches of color. The inside bar and lounge area reminded me of a surf enthusiasts living room, and the outside featured a large wooden deck overlooking Fort Pond Bay and bustling with patrons sidling up to the bar {and each other} for cold libations. We spent some time in each spot, taking in the scenery {and people watching those who wanted to be seen}.



Click links for Image Sources: Left, Top Right, Bottom Right

 They also had a beach area littered with adirondack chairs and logs to sit on, with a bonfire going that was perfect for getting away from the crowd and snuggling up with your guy or gal. I have to admit that as much fun as I was having, I was exhausted and I thought about curling up by the fire and taking a nap. No one seemed to feel the need to do the same, so I sucked it up and stayed awake for the remainder of our night out.

Click links for Image Sources: Bottom Left, Right

The next day we were heading back to Florida, so we didn't have time to do too much other than enjoy the bus ride back and relax.

My first trip to New York City {and beyond} was over, but it was just the beginning of my budding love affair with The Big Apple. It took over a year for me to return, but when I did, I came ready to take on the town -- fork, knife and all. I'll be sharing the highlights of my next {longer} trip in Part 3!

Since I was so inspired by the sandwich I had during my stay in the Hamptons, I thought I'd share a "recipe" for this simple, yet delightful combo. Smokey turkey, sharp cheddar, and tart Granny Smith apple come together to create a light, fresh sandwich reminiscent of the feel of the Hamptons. Add bacon for extra crunch and saltiness, or enjoy as is... but either way, savor every bite!

"Hamptons Club" Sandwich

Inspired by The Hamptons

1 crusty baguette, ciabatta, or favorite roll {I made my own using this recipe}

Dijon mustard

2-3 slices smoked turkey breast {I like the Boar's Head Mesquite}

1-2 slices sharp white cheddar cheese

3-4 slices Granny Smith Apple, thinly sliced

A few leaves spring mix lettuce

2 slices tomato

{Optional} Your favorite jelly, bacon {cooked crisp}, etc.

1. Lightly toast your sandwich roll if desired. Spread the top with Dijon mustard. {I like to spread a little jam on my sandwich, too. It makes for a nice sweet touch. You can also use honey mustard which will have a similar effect.}

2. Place cheese and apple slices over the mustard/jam.

3. Pile some turkey onto the bottom part of the roll. Top with lettuce, tomato, and bacon if using.

4. Combine top & bottom of sandwich... and enjoy!

*This is obviously just a suggestion. Everyone makes their sandwich differently. You can certainly leave out any ingredients you aren't fond of or "build" your sandwich how you like it! But you should definitely try the apple/cheddar/turkey together... so tasty! :)

 



Willowbird Baking Challenge: Cuban Sandwich "Cinnamon" Rolls

I'm sure it's pretty easy to surmise from reading this blog that I'm in the kitchen a lot. I can't even imagine the actual amount of hours I've logged researching recipes, mixing up batters, baking up goodies, and taste testing. {And let's not even talk about the actual amount of calories consumed. Yikes!}

When you do something that often, it's nice to have a little push from an outside source to get creative and challenge yourself to a new technique.

Except, ironically, most of my close friends aren't remotely as into cooking and baking as I am. I'd even say some have a slight aversion to it! And while they are all super supportive of my passion {and always willing to taste test the latest invention out of my oven}, I don't expect them to be nearly as obsessed enthusiastic about kitchen related matters as I am.

For inspiration and motivation, I read other cooking blogs. And there are SO many good ones out there. What I've found in all my reading is that, much like in the "real" world of interpersonal relationships, certain blogs appeal to me more than others because of the writers behind them.

When I read a blog, I like to get a sense of the person who is sharing such carefully crafted information, pictures, and stories with me. Some blogs I find intriguing because their writers live such a different type of life than I do that it's sort of fun to peek into a different world {voyeuristic much??}. With others I feel instantly connected to the author because I think to myself, "I would totally do/say/cook/feel that way!" in reading their adventures. You know how sometimes you meet someone {or browse their Pinterest boards} and you just know that you could be besties? Yeah, that happens in the blog world, too.

So anyway, all this rambling is just setting you up to tell you how I came to make these:

Cuban Sandwich "Cinnamon" Rolls

What?

No, they're not as weird as they sound, I promise. And they don't even contain cinnamon, but I'm not sure what you call a cinnamon-bun-style savory roll-type-thing. {And aren't you glad I didn't decide to call them that instead?}

Julie from Willow Bird Baking, a blog that I stumbled upon a while back, challenged her readers to step outside the usual and innovate cinnamon rolls. {In case you are interested in seeing the video call-to-action, click here. She is just adorable.} Why? Well... why not?

If you take a look at her blog's tag line, it says right there across the top that part of the blog is about teaching "Kitchen Confidence". {Which I love and, am not going to lie, wish I came up with myself.}

So yeah, once I saw her challenge, I knew I had to take part in it. {Even though, seriously folks, I am up to my eyeballs in other things I should be doing right now. But whatever.}

After the initial thought of "Maple Bacon Rolls", which she totally mentions in her video, I came up with Cuban Sandwich Rolls... because, isn't that the next logical thought?

I have no idea what possessed me to think of such a thing {except for the fact that my family is Cuban, I live near Miami, and I love Cuban sandwiches, of course}, but I have to tell you that I am pretty sure you're going to love me for it. Or hate me. Because Julie's recipe for dough {which was a required element of the challenge} calls for shortening and we all know there is just no healthying that up.

Challenge yourselves, friends, and make these. Or if you're not into cooking, challenge yourself to do something new in whatever you consider your passion. Because growing and connecting is what it's all about.

And thank you, Julie, for fun and delicious challenge!

Cuban Sandwich "Cinnamon" Rolls
Inspired by Willow Bird Baking

For the Dough:

Click here for Julie's fabulous Cinnamon Roll Dough Base ... and try not to drool on yourself when you see the Coconut Almond version she made!

For the Filling:

2-3 tablespoons yellow mustard {nothing fancy, that's not how Cuban sandwiches roll}
About 1/3 cup dill pickles, roughly chopped
Approximately 12 slices of Swiss cheese
Approximately 1/4 pound deli sliced ham
Approximately 1/4 pound deli sliced pork
3 tablespoons butter, melted

Make the dough. {This recipe is an over-nighter so plan accordingly!}

*Note: I only used half of the dough this recipe makes. You can use the whole thing if you prefer, but you will need to double the amount of filling ingredients to ensure you have enough. If you'd like to save the other half of the dough, wrap it up in plastic wrap and freeze or use the other half to make another creative roll!}

Turn dough out onto a floured surface and roll out into a rectangle, about 1/8 inch thick.

Apply a thin layer of yellow mustard with an offset spatula leaving a 1/4 inch border all the way around so it doesn't squirt out the sides when you roll it up.

Sprinkle chopped pickles over the mustard. Lay slices of Swiss cheese side by side until the entire rectangle is covered. Repeat with ham and pork slices.

With the long side facing you, roll up the dough carefully, and place seam side down. With a very sharp knife, cut about 1 inch thick pieces. {I find the easiest way to do this is to cut the entire log in half. Then cut each half in half again, etc. until you have sliced it up into even slices.}

In the prepared baking dish, place the sliced rolls snugly next to one another. Cover with plastic wrap or a clean moistened dish towel, and let rise in a warm place for 1 to 1 1/2 hours or until they are just about doubled in size.

Bake for 18-20 minutes or until browned on the top. Remove from oven and brush with melted butter, then bake for another 2-3 minutes.

Serve while warm and melty.