- 6 smallish flat breads, folded in half (or 6 pita pockets)
- 6 TBS Thousand Island Salad Dressing
- 1 pound thinly sliced Pastrami
- 6 heaped dessertspoons of sauerkraut, well drained
- 6 slices Swiss Cheese
- softened butter
- parsley flakes
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow baking dish large enough to hold all the flatbreads in one layer.
- Carefully fold the flatbreads in half, taking care that they don't split.
- Divide the sliced pastrami between the flatbreads, tucking it into the folds. Layer on the sauerkraut and cheese slices (folded in half diagonally). Drizzle on some Thousand Island dressing.
- Place the fold overs into the baking dish in a single layer. Brush the top of each with some softened butter and sprinkle with some parsley flakes. Cover the dish with some aluminum foil
- Bake in the preheated oven for 10 to 15 minutes, until everything is heated through and the cheese has melted. Serve hot.
Notes
If you are using Pita Pocket breads, you might get away with using 3 medium sized pocket breads, cut in half across the middle. Just cut in half and open up the pockets. Stuff the pastrami inside along with the sauerkraut, cheese and a drizzle of Thousand Island dressing, dividing it equally amongst each pocket bread. Brush the outsides with the butter and proceed as above.
- Bread is the most important part. Make sure you choose the right type of bread for the sandwich you want to make. Sturdier fillings require a sturdy, heartier bread to hold up to the filling without it falling apart. A light filling will work well in a much lighter bread.
- Bread flavor is also an essential part. Sourdough, pumpernickel, rye, brioche, seeded, whole wheat, white, pocket breads, etc. Choose a bread with a flavor that will highlight and mesh well with the filling you have chosen.
- Make sure both the filling and the breads are hot when you go to serve them. There is nothing worse than a hot sandwich that is still cold in the middle. Any cheese added should be melted through. That is generally a good indicator of how hot the sandwich is in the center.
- Fill any sandwich you make generously. Don't be chintzy with the filling. A sandwich worth eating is always filled amply and to the edge.
- Layer everything in the right order. You will want to put anything which is sticky such as cheese on the top or bottom of the sandwich so that it can melt down through the other fillings and help to hold everything together.
SOUTH CAROLINA BIRD DOG SANDWICHES - This delicious sandwich is the perfect marriage of bacon, chicken tenders, cheese and honey mustard. Or, as I have also seen it described, the perfect option for those who don't like hot dogs! I can't imagine not liking hotdogs myself, but it takes all kinds! The original sandwich comes from a restaurant in Anderson, South Carolina called Daddy Rabbitt's over 25 years ago. That original diner is no longer in operation, but the sandwich lives on!
Reuben Fold-Overs
Pastrami, sauerkraut, Swiss cheese and Thousand Island Dressing all tucked into a tasty Folded Flat Bread. Quick, easy, delicious. If you can't get the smaller flatbreads, feel free to use Pita Pocket breads. What's not to love!
Ingredients
- 6 smallish flat breads, folded in half (or 6 pita pockets)
- 6 TBS Thousand Island Salad Dressing
- 1 pound thinly sliced Pastrami
- 6 heaped dessertspoons of sauerkraut, well drained
- 6 slices Swiss Cheese
- softened butter
- parsley flakes
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow baking dish large enough to hold all the flatbreads in one layer.
- Carefully fold the flatbreads in half, taking care that they don't split.
- Divide the sliced pastrami between the flatbreads, tucking it into the folds. Layer on the sauerkraut and cheese slices (folded in half diagonally). Drizzle on some Thousand Island dressing.
- Place the foldovers into the baking dish in a single layer. Brush the top of each with some softened butter and sprinkle with some parsley flakes. Cover the dish with some aluminium foil
- Bake in the preheated oven for 10 to 15 minutes, until everything is heated through and the cheese has melted. Serve hot.
Notes
If you are using Pita Pocket breads, you might get away with using 3 medium sized pocket breads, cut in half across the middle. Just cut in half and open up the pockets. Stuff the pastrami inside along with the sauerkraut, cheese and a drizzle of Thousand Island dressing, dividing it equally amongst each pocket bread. Brush the outsides with the butter and proceed as above.
Did you make this recipe?
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.
- 1 pound Italian sausage, skinned and crumbled
- 1 medium carrot peeled
- 1 stalk celery
- 1 small white onion, peeled
- 2 fat cloves garlic, peeled
- 1 TBS fennel seed
- 1 large sprig rosemary
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1 tsp dark soft brown sugar
- 3 1/2 fluid ounces (100ml) good red wine
- 2 (/14 1/2 oz/400g) tins plum tomatoes in tomato sauce, undrained
- 7 fluid ounces (200m)l water (7 fluid ounces)
- salt and pepper to taste
- Your favorite cooked pasta, to serve
- Grated Parmesan cheese, to serve
- Finely chop the carrot, celery, onion and garlic. Set aside.
- Heat the olive oil in a large saucepan with a heavy bottom. Crumble in the sausage and cook, stirring to break it up even more with a wooden spoon as it browns. Stir in the vegetables.
- Cook, stirring occasionally, for a further 8 to 10 minutes at which time they should be softened and the pan a bit deglazed.
- Add the red wine and let it bubble up and reduce. Stir in the fennel seed, rosemary sprig, balsamic vinegar, brown sugar, plum tomatoes and water.
- Bring to the boil, then reduce to a simmer. Season to taste with salt and pepper.
- Simmer for 45 to 50 minutes, until the sauce thickens and reduces, stirring occasionally. Taste and adjust seasoning as required.
- Cook your favorite pasta according to package directions and serve hot with the sauce ladled over top and some freshly grated Parmesan cheese if desired.
- No matter what you may read, don't put any oil in your water or on your pasta. Adding oil to the water or to your cooked pasta will cause your sauce to slip right off.
- Use plenty of cold, fresh, heavily salted water, in a large pot. This ensures that once it comes to the boil you will have plenty of room for the noodles to move about freely, enabling it to cook properly and preventing it from sticking together. The basic rule of thumb is to use three liters (3 gallons) of water to every 250g of pasta (1pound).
- Use plenty of salt. Your water needs to "taste like the sea" in order for the flavor to permeate the pasta. Three liters of water will require at least 1 TBS of fine sea salt.
- Make sure your water has come to a rolling rapid boil before you add your pasta. Don't ever be tempted to add it before this happens. If you add your pasta too soon, it is likely to end up soggy and badly cooked.
- Drop your pasta into the boiling water and then stir it immediately. This will prevent it from sticking together, or to the sides or bottoms of your saucepan.
- Follow the package directions. All brands and varieties of pasta will have a recommended cook time printed on the packaging, both for regular or al dente (firm, but tender to the tooth, my preferred).
- Different types of pasta will take different cook times. One size does not fit all when it comes to pasta. Save some of the cooking water. Just use a ladle and measure out some of it. This comes in handy when saucing up your pasta.
- Always have your sauce ready before you begin to cook your pasta. Cooking the pasta should be the last thing you do.
- Drain your pasta well, rinse and then drain again, using very hot water. Don't let it sit and get all dry. You should use it as soon as possible after this step.
- Add your pasta to the sauce, not the other way around.
- Add some pasta water to the sauce. Adding a touch of pasta water to your sauce when you add the pasta will help the sauce to stick better to the pasta. It also adds some richness and flavor as well as helping to bring a split sauce back together.
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Italian Sausage Ragu
Rich and packed with flavour. Serve with your favourite pasta for a real treat.
Ingredients
- 1 pound Italian sausage, skinned and crumbled
- 1 medium carrot peeled
- 1 stalk celery
- 1 small white onion, peeled
- 2 fat cloves garlic, peeled
- 1 TBS fennel seed
- 1 large sprig rosemary
- 1 TBS olive oil
- 1 TBS balsamic vinegar
- 1 tsp dark soft brown sugar
- 3 1/2 fluid ounces (100ml) good red wine
- 2 (/14 1/2 oz/400g) tins plum tomatoes in tomato sauce, undrained
- 7 fluid ounces (200m)l water (7 fluid ounces)
- salt and pepper to taste
- Your favorite cooked pasta, to serve
- Grated Parmesan cheese, to serve
Instructions
- Finely chop the carrot, celery, onion and garlic. Set aside.
- Heat the olive oil in a large saucepan with a heavy bottom. Crumble in the sausage and cook, stirring to break it up even more with a wooden spoon as it browns. Stir in the vegetables.
- Cook, stirring occasionally, for a further 8 to 10 minutes at which time they should be softened and the pan a bit deglazed.
- Add the red wine and let it bubble up and reduce. Stir in the fennel seed, rosemary sprig, balsamic vinegar, brown sugar, plum tomatoes and water.
- Bring to the boil, then reduce to a simmer. Season to taste with salt and pepper.
- Simmer for 45 to 50 minutes, until the sauce thickens and reduces, stirring occasionally. Taste and adjust seasoning as required.
- Cook your favorite pasta according to package directions and serve hot with the sauce ladled over top and some freshly grated Parmesan cheese if desired.
Did you make this recipe?
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.
I was looking for something to enjoy with my cup of tomato soup today. I didn't have any bread in the house so I was unable to make the traditional grilled cheese. (Yes, I DO need to go to the store!)
I did not let that deter me, however. Something I always have in my larder are tortillas. I usually keep the medium or the small ones on hand. They are a versatile ingredient to have around. I decided today that I would use some of the tortillas in my larder to make myself a quick and tasty side to enjoy with my soup.
I suppose you could call these Garlic Bread Quesadillas if you wanted to, but I wasn't using this as a snack or to dip in anything. I was using it as a side to my cup of soup.
- 2 regular soft flour tortillas
- 1 TBS softened butter
- 2/3 cup (86g) Mozzarella blend pizza cheese
- garlic powder (not salt)
- Pinch of Italian seasoning
- Chopped spring onions
- Chopped red onions
- Bacon bits
- A schmear of sun-dried tomato paste
- Vary out the cheese and use your favorite kind. Parmesan is very nice.
HOW TO MAKE CHEESY TORTILLA GARLIC BREAD
This is really quite simple to make. It goes together quickly and is really delicious! You could make it in the air fryer if you wanted to but proceed with caution as it can get overdone very quickly.
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
- Butter each of the tortillas on one side.
- Place one tortilla on the baking sheet, butter side up. Sprinkle with garlic powder to taste and some Italian seasoning.
- Sprinkle with half of the cheese blend. Top with the other tortilla, butter side up.
- Sprinkle with more garlic powder to taste, some more Italian seasoning and the rest of the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown on the edges and the cheese is bubbling.
- Leave to sit for a few minutes before cutting into quarters and serving.
- Serve hot.
- 2 cups (250g) plain all-purpose flour, unsifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 TBS lard (don't substitute anything for this)
- 3/4 cup (180ml) cold water
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Cheesy Tortilla Garlic Bread
This is a fabulous variation on regular garlic bread created using just what I had on hand, some tortillas, butter, cheese, and garlic powder. Five simple ingredients put together in the most delicious way! Great with soups or pasta, eggs, or even as a naughty snack! You could serve this as a light lunch with some marinara sauce as well.
Ingredients
- 2 regular soft flour tortillas
- 1 TBS softened butter
- 2/3 cup (86g) Mozzarella blend pizza cheese
- garlic powder (not salt)
- Pinch of Italian seasoning
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a small baking tray with some baking parchment.
- Butter each of the tortillas on one side.
- Place one tortilla on the baking sheet, butter side up. Sprinkle with garlic powder to taste and some Italian seasoning.
- Sprinkle with half of the cheese blend. Top with the other tortilla, butter side up.
- Sprinkle with more garlic powder to taste, some more Italian seasoning and the rest of the cheese.
- Bake in the preheated oven for 8 to 10 minutes until golden brown on the edges and the cheese is bubbling.
- Leave to sit for a few minutes before cutting into quarters and serving.
- Serve hot.
Did you make this recipe?
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.
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