There's something wonderfully comforting about a hot sandwich, and this one is truly special. Built on a soft potato roll and layered with lots of deli turkey, smoky bacon, rich cheddar and a ranch mayonnaise, it delivers that perfect balance of flavours that makes every bite feel indulgent and satisfying.
Perfectly sized for one in my quest to create delicious small-batch meals that feel every bit as hearty and joyful as cooking for a crowd. Wrapped in foil and baked until the cheese melts and the bun turns warm and buttery, this is simple comfort food at its best: easy, cozy and made with every day ingredients that come together in the most delicious way.
I don't aways have the time or the energy to make a full meal, with meat, potatoes and two veg on the side. There are days when I would just be happy with a bowl of cereal and I admit, I have done that. But usually I try to make myself at least something which has a bit of protein and nourishment. A sandwich always fits the bill perfectly and if it's a hot sandwich so much the better.
I had picked up some really tasty potato buns at the shops the other day and thought they would be perfect for a burger, but then I didn't feel like making a burger. I did have some deli-turkey in the refrigerator however along with the other fixings so I made myself a hot sandwich instead.
This was fabulous. You could of course use leftover sliced turkey from a roast, (Thanksgiving is coming up), but I just happened to have a package of deli turkey in the refrigerator. Shaved deli turkey would be lovely, but mine was just sliced.
I also had some really good sliced medium cheddar cheese. Dyed orange, but hey ho. It tastes the same. I also always keep crisp cooked bacon in my freezer. I tend to cook it a pound at a time and then just freeze what I don't need to use at once. Its nice to have cooked bacon ready to hand.
I had bought this ranch mayonnaise at the shops one time, meant to be served with chicken wings I think but I decided it would be just right for this sandwich. It worked great. It had a lovely richness and flavour and wasn't as slopping.
Altogether this was a totally delicious sandwich that I really enjoyed! I cracked open a bag of potato chips to enjoy on the side and I had some lovely home made dill pickle chips in the fridge that worked very well also. This was a simple supper. Quick and easy to make. And, I am happy to say, very delicious and satisfying.
INGREDIENTS NEEDED
TO MAKE
🍔BACON, TURKEY, CHEESE & RANCH SANDWICHES🍔
There is absolutely nothing complicated about this sandwich. Quantities are for one sandwich, but can easily be multiplied to make more.
- 1 sturdy bun (I used a fresh potato bun from the local shops)
- 2 TBS Ranch mayonnaise
- 4 slices of deli turkey
- 2 slices of crisp streaky bacon (cook to your preference)
- 2 slices of deli cheddar cheese (I used medium)
🍔NOTES ON INGREDIENTS🍔
One Bun
Use a sturdy bun. I used a potato bun, freshly made from the local shops. It was soft and yet sturdy enough to stand up to the fillings.
Ranch Mayonnaise
You can of course use any ranch dressing you enjoy. I had a bottle of Ranch Mayonnaise (Hellman's) which was supposed to be served with wings, but I thought it would go great in this.
Deli Turkey
You can more or less use as much as you want of this. It is the heart of the sandwich. I am not a fan of smoked turkey, but you could certainly use some of that if you wanted to. You could also use leftover cooked sliced turkey.
Crisp Bacon
I always keep cooked crisp streaky bacon in my freezer. I tend to cook it up a pound at a time and then freeze it ready to take out as and when I need it. This adds a lovely depth of flavor to the sandwich.
Sliced Deli Cheddar Cheese
I used a medium cheddar, orange. You can use any kind of cheese or strength of cheddar that you enjoy. Even marbled cheddar. Just don't use those plastic cheese slices, well, not unless you really enjoy them.
HOW TO MAKE
🍔BACON, TURKEY, CHEESE & RANCH SANDWICHES🍔
Nothing could be simpler. It's just a matter of layering, wrapping and baking.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have a small baking tray ready. (This is to hold your wrapped sandwich.)
- Slice your bun in half, horizontally, through the center. (I used a serrated knife.)
- Spread the cut side of each half with a quantity of the ranch mayonnaise. (This was nice and rich, thicker than ranch dressing.)
- Starting on the bottom, layer with the turkey, the bacon and finally the cheese. (I have seen some people chop the turkey, but I don't think it's really necessary.)
- Top with the top of the bun and gently press to adhere. (Just to make sure everything stays in place)
- Wrap in a sheet of aluminum foil, closing everything in tightly. Place onto the baking tray. (Make sure it's airtight and not packed too close.)
- Bake in the preheated oven for about 15 minutes until everything is heated through and the cheese has melted. (It may take longer depending on your oven. I used my Our Place Wonder Oven Pro. I use that a lot these days.)
- Serve hot, cut in half, with your favorite sides. (On this day I chose plain ruffled potato chips and dill pickle cuts.)
🍔HINTS AND TIPS FOR SUCCESS🍔
Use a serrated knife to cut the roll
This will keep you from tearing the bun and make a neat and tidy cut.
Spread the ranch right to the edges
A generous even layer of the ranch ensures every bite is flavourful and keeps the sandwich moist.
Fold the turkey
I like to fold the turkey or ruffle it a bit (depending on the thickness of the slices) if possible giving a nice balance of meat throughout the sandwich.
Use cooked, crispy bacon
Crispy bacon adds texture and prevents sogginess. It also adds a nice layer of smokiness.
Use a well flavored cheese
Make sure that the cheese you use has a flavor strong enough to stand up to the other ingredients. You don't want it's flavour to get lost.
Bake until the cheese has fully melted
Look for melted cheese. This ensures that the sandwich is hot, gooey and perfect.
🍔FREQUENTLY ASKED QUESTIONS🍔
WHAT TYPE OF BUN IS BEST?
I recommend you use a nice soft bun, but also one which is sturdy and able to stand up to the filling. You don't want a bun that is going to be falling apart while you are eating it.
CAN THIS RECIPE BE MULTIPLED TO FEED MORE?
Yes, although the quantities are given for one, you can certainly make as many of these sandwiches as you need or want.
CAN THIS BE MADE AHEAD OF TIME?
You can certainly put the sandwich together ahead of time, ready to pop into the oven. Simply assemble, wrap and then refrigerate until you are ready to bake it. If it is cold from the refrigerator, it may take a bit longer to bake so that the cheese melts.
WHY WRAP THE SANDWICH IN FOIL?
Foil helps the sandwich to heat through evenly and melt the cheese without drying out the bun.
CAN I ADD VEGGIES, ETC. TO THE SANDWICH?
Feel free to add any veggies you wish, to add some crunch or whatever. I would not add lettuce until I went to serve it. Sliced peppers, onions, olives, hot pickled peppers, etc. All would work very well.
WHAT CAN I SERVE THIS WITH?
That all depends on how hungry you are. On this occasion I served it with some crisp potato chips and dill pickle slices. Potato salad, coleslaw, a tossed salad, oven chips. All would work very well alongside this tasty sandwich.
🍔A FEW OTHER HOT SANDWICHES TO ENJOY🍔
Who doesn't enjoy a hot sandwich? They make great impromptu light suppers and lunches, depending on what you choose to serve along side.
HOT HAM & CHEESE WITH BACON & CARAMELIZED ONIONS - This sandwich is pure cozy comfort - a warm, soft Kaiser roll, stuffed with layers of savoury deli ham, creamy Swiss cheese, crisp smoky bacon and sweet caramelized onions. Wrapped in foil and baked until all the flavours meld together in buttery, golden perfection. Great for one or for a crowd.
CROISSANT REUBEN SANDWICH - Everything you love about a classic Reuben sandwich, tucked into a warm, flaky, buttery croissant. Each bite is the perfect mix of tangy sauerkraut, a spicy homemade thousand island dressing, hot juicy meat and oodles of melted Swiss cheese. All grilled gently until the croissant is nice and crisp and the filling is perfectly heated through. Indulgent, cozy and delicious.
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Yield: Makes one sandwich
Turkey, Bacon, Cheese & Ranch Sandwiches
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Quantities are given for one sandwich. Simply multiply to make more. This is a fabulously tasty sandwich, with layers of savoury turkey, smoky bacon. rich cheddar and that irresistible ranch dressing.
Ingredients
- 1 sturdy bun (I used a fresh potato bun from the local shops)
- 2 TBS Ranch mayonnaise
- 4 slices of deli turkey
- 2 slices of crisp streaky bacon (cook to your preference)
- 2 slices of deli cheddar cheese (I used medium)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Have a small baking tray ready.
- Slice your bun in half, horizontally, through the center.
- Spread the cut side of each half with a quantity of the ranch mayonnaise.
- Starting on the bottom, layer with the turkey, the bacon and finally the cheese.
- Top with the top of the bun and gently press to adhere.
- Wrap in a sheet of aluminum foil, closing everything in tightly. Place onto the baking tray.
- Bake in the preheated oven for about 15 minutes until everything is heated through and the cheese has melted.
- Serve hot, cut in half, with your favorite sides. On this day I chose potato chips and dill pickle cuts.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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There's something wonderfully comforting about a good sausage casserole - the kind that fills the kitchen with cozy aromas and brings everyone to the table with a smile. This recipe is one of those simple, homestyle dishes that feels just like a warm hug.
Tender meaty sausages, a rich savoury gravy, and familiar flavours come together in a way that's simple and deeply satisfying. It's easy to make, uses everyday ingredients, and delivers the kind of hearty, feel-good meal we all crave when the weather turns cool. If you love fuss-free comfort food that tastes like home, this is for you.
Sausages were not something I really enjoyed much when I was a child. I think that was because our mother always bought cheap, nasty ones and they just had a texture and flavour that I was not fond of. On sausage nights, I would just eat the potatoes and the veggies.
It was not until I was at my sister-in-laws in Toronto one time that I tasted really good sausages. She had gotten them from a local butcher and they were thick and meaty and loaded with flavour. I fell in love. I remember her braising them first in some stock and lemon juice, letting it evaporate and then browning them. She trained at Cordon Bleu so she knew what she was doing.
When I moved over to the U.K. I got to experience the great British Sausage. I fell TOTALLY in love with them. There were so many varieties to fall in love with. Each area of the U.K. seemed to have it's own variety as did each Butcher. I confess that my favourites of all were the Cumberland Sausage with their lovely peppery flavour.
You could get cheap and nasty ones in the shops as well, but those were not something I ever bought. I preferred the good ones, and who wouldn't!
This sausage casserole recipe I am sharing with you here today is a simple supper, one pan dish. Not a casserole really, but a cozy comforting stew composed of thick sausage chunks in a rich and flavourful onion gravy. Just perfect for ladling over fluffy mashed potatoes. A small batch recipe, serving only two to three people, this is rich, indulgent and very simple to make. Prepare to fall in love.
INGREDIENTS NEEDED
TO MAKE
🥘BRITISH STYLE SAUSAGE CASSEROLE🥘
There is really nothing very complicated about this dish. Simple. Simple. Simple. If you use the best ingredients that you can afford, it will be fabulous.
- Two to 3 thick, meaty sausages, cooked and cut into 1-inch chunks
- 1 medium onion, peeled and cut into thick wedges
- 2 TBS butter
- 2 TBS plain all purpose flour
- 1 cup (240ml) beef stock
- 1/4 tsp each, dried rosemary, dried thyme, dried sage leaves
- 1 tsp dried parsley
- 1 TBS Worcestershire sauce
- 1 TBS BBQ sauce (your favorite kind)
- gravy browning, if desired
- salt and black pepper to taste
🥘NOTES ON INGREDIENTS🥘
Sausages
Use good-quality sausage links, which give the casserole it's hearty comforting base. Mild Italian or British Cumberland will have a beautiful flavour. They brown well and hold their shape, releasing lovely flavours into the gravy.
Onions
Any onion will do. They form the backbone of the rich gravy. Cooking them until lightly browned adds sweetness and depth. You could even use leeks in the place of onions, although do bear in mine their flavour will be more pronounced.
Flour
A small amount of flour thickens the gravy. Let it cook for a minute with the onions to help remove the raw taste and build flavour.
Beef Broth
This is what transforms the onions and flour into a silky, savoury gravy. You can use any type of broth, but I used beef both for the colour and the flavour.
Worcestershire Sauce
Adds a deep, savoury tang that makes the gravy taste richer and more "British." Its a favourite flavour booster in stews like this.
BBQ Sauce
A surprising but nice addition. It brings elements of sweetness, smokiness and body to the gravy. You can substitute with Tomato ketchup for a more traditional flavour profile.
Dried Herbs
These herbs create this casserole's earthy, cozy flavour. Sage especially shines here, adding warmth and depth.
🥘HOW TO MAKE BRITISH STYLE SAUSAGE CASSEROLE🥘
This is really a very simple make. I no longer enjoy doing complicated dishes unless I really have to.
- Cut your sausages into chunks and set aside. Prep your onion. (If your sausages are raw, you will need to cook them. Follow the package directions. I simply baked mine in a hot oven. 400*F/200*C for about 30 minutes.)
- Melt the butter in a medium, heavy bottomed skillet (with a lid). Once it begins to foam add the onions. Cook over medium heat, stirring occasionally, until they begin to soften. (You can let them start to brown a bit as this will add extra flavor, but don't let them brown too much.)
- Add the flour, mixing it in until it's been absorbed by the pan juices. Then whisk in the beef stock until the mixture begins to bubble and thicken. (If you are using gravy browning, add it now.)
- Stir in all of the herbs, along with the Worcestershire Sauce and the BBQ sauce. Combine well. Taste and adjust the seasoning with salt and pepper. (This is all a matter of taste. Remember when it comes to salt, less is more.)
- Add the cut up sausage, stirring to coat it in the gravy. (I cut mine into thick chunks.)
- Cover and then simmer over medium low heat for 15 to 20 minutes. If you think it is too thick you may add additional stock. (Today I added about 1/4 cup/60ml of additional stock.)
- Serve hot and ladled over mashed potatoes with your favorite vegetables on the side.
🥘HINTS AND TIPS FOR SUCCESS🥘
If your sausages are not already cooked, brown them first for maximum flavour
Browning the sausages adds richness and depth to the gravy. Cooking them whole first makes slicing easier and keeps them juicy.
Cut sausages however you like
You can slice them, leave them whole, or cut them into large chunks. All work beautifully.
Any onion works
Brown, white or red onions all give great flavor. Just cook them until lightly browned to build sweetness into the gravy.
Cook the flour gently
Let the flour cook for a minute to remove the raw taste and deepen the flavor. Keep the heat low so it doesn't burn.
Add the broth slowly for a smooth gravy
The mixture will look a bit like wet sand at first, but keep stirring and adding broth gradually. It will turn into a silky smooth gravy every time.
Spice if you like heat
A pinch of red pepper flakes or splash of Tabasco, or even a spoonful of Sriracha sauce will add a lovely kick without overpowering the dish.
🥘FREQUENTLY ASKED QUESTIONS🥘
WHAT EXACTLY IS A BRITISH SAUSAGE CASSEROLE?
Essentially it is a cozy sausage stew - tender chunks of sausage simmered in a rich onion gravy with herbs, Worcestershire sauce, and a touch of BBQ sauce. A one-pan dish, both hearty and comforting.
WHAT KIND OF SAUSAGES SHOULD I USE?
Mild Italian or British Cumberland are beautiful. You want a nice thick and meaty sausage. You can use them raw, but you will have to cook them. I have used leftover cooked sausage for mine.
DO I HAVE TO SLICE THE SAUSAGES?
You can slice them after browning, leave them whole, cut them into chunks, or cut them raw and brown the pieces. All will work well.
WHAT TYPE OF ONION WORKS BEST?
You can use any type of onion you with to use, brown, white or red. I like to use the brown cooking onions myself.
CAN I USE VEGETARIAN SAUSAGE?
You sure can. Cook it first and then cut it into thick slices before adding. If you use a vegetable stock in the gravy this would be a complete vegetarian dish.
CAN I USE A DIFFERENT BROTH?
Yes, beef, chicken or vegetable broth all work well and give slightly different flavours.
IS THE BBQ SAUCE NECESSARY?
It adds a lovely sweetness and depth to the gravy, but if you prefer you can swap it for tomato ketchup for a different flavour profile.
CAN I ADD VEGETABLES?
By all means. Mushrooms, carrots, peas, green beans, or leafy greens like spinach or kale are all delicious additions.
CAN THIS BE MADE AHEAD?
Yes, it will keep up to three days in the refrigerator, or 3 months in the freezer. Cool completely before storing.
WHAT SHOULD I SERVE WITH THIS?
Mashed potatoes are classic, but pasta, rice, creamy polenta, crusty bread, or simply vegetables like peas or carrots are perfect.
CAN THIS RECIPE BE DOUBLED?
Yes, simply double the amounts of all the ingredients. Cook times should remain the same.
🥘A FEW OTHER SAUSAGE RECIPES TO ENJOY🥘
SCHOOL DINNER CURRIED SAUSAGES - This recipe brings together tender, meaty sausage pieces simmered in a rich, golden curry gravy with onions, garlic, carrots and sweet mango chutney. Th sauce bubbles into something silky and deeply flavourful, wrapping every bite in nostalgic warmth. Finished with bright green peas and served over a cloud of fluffy mashed potatoes, it's simple, hearty, and wonderfully satisfying.
BRAISED SAUSAGES WITH APPLE GRAVY - A hearty autumn supper that brings together plump, perfectly browned sausages simmered in a rich, lush gravy filled with soft leeks, smoky bacon, tart cooking apples, and sweet apple juice. The flavours mingle into a warm, comforting dish that feels both rustic and indulgent - a "one more spoonful" kind of gravy that wraps every bite in cozy goodness. Served with fluffy mash and green beans on the side, its the kind of meal that warms you through and through.
Pin this delicious recipe to your Delicious Mains, Sausage, British or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2 to 3
British Style Sausage Casserole
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy and delicious and a great way to use some leftover cooked sausages. Serve with fluffy mashed potatoes and a vegetable for a meal that is a real people pleaser!
Ingredients
- Two to 3 thick, meaty sausages, cooked and cut into 1-inch chunks
- 1 medium onion, peeled and cut into thick wedges
- 2 TBS butter
- 2 TBS plain all purpose flour
- 1 cup (240ml) beef stock
- 1/4 tsp each, dried rosemary, dried thyme, dried sage leaves
- 1 tsp dried parsley
- 1 TBS Worcestershire sauce
- 1 TBS BBQ sauce (your favorite kind)
- gravy browning, if desired
- salt and black pepper to taste
Instructions
- Cut your sausages into chunks and set aside. Prep your onion.
- Melt the butter in a medium, heavy bottomed skillet (with a lid). Once it begins to foam add the onions. Cook over medium heat, stirring occasionally, until they begin to soften.
- Add the flour, mixing it in until it's been absorbed by the pan juices. Then whisk in the beef stock until the mixture begins to bubble and thicken. (If you are using gravy browning, add it now.)
- Stir in all of the herbs, along with the Worcestershire Sauce and the BBQ sauce. Combine well. Taste and adjust the seasoning with salt and pepper.
- Add the cut up sausage, stirring to coat it in the gravy.
- Cover and then simmer over medium low heat for 15 to 20 minutes. If you think it is too thick you may add additional stock.
- Serve hot and ladled over mashed potatoes with your favorite vegetables on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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