I tweaked a family recipe and named it after my aunt Darla from Bristol, Tennessee. I’ve given the Southern spread a touch of her beloved Smoky Mountains by adding smoked paprika. There’s a touch of zing in there, too, courtesy of some quick-pickled onions.
The sweet and spice of the mole in this grilled cheese sandwich plays off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.