We have spent the last few days just enjoying each other's company, playing games together, and eating some tasty food. Nothing too complicated because, if you only see your grandchildren once or twice a year, you don't really want to spend the whole time in the kitchen slaving over a hot stove.
Quick and easy is the order of the day and preferred above anything else!
Things like these delicious hot Reuben Fold-Over Sandwiches are perfect. Not only are they quick and easy to make, but the grandkids can help to put them together as well. You can also customize them so that they can fill them with just what they like or don't like.
Myself, I want the whole shebang, tangy sauerkraut, smoky pastrami, gooey cheese and creamy Thousand Island Dressing. Some of the grands only want the meat and cheese, no sauerkraut please, or sauce for that matter. Others want only the cheese. Some just want a hot dog. You just have to laugh and give them a hug and celebrate the wonderful creature that they are! Grands are there to spoil when you can, and it's completely okay.
With something as simple as this tasty sandwich, it doesn't matter one iota!! Not a lot of effort, very few ingredients, and not a lot of time or special equipment required. These are a WIN for everyone!
WHAT YOU NEED TO MAKE REUBEN FOLD-OVERS
There is nothing too complicated in these sandwiches. Simple bread, simple filling, simply put together.
- 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
The flat breads I used for these are about 6 to 8-inches long, and are quite pliable, which enables them to be folded in half without them breaking. Likewise Pita Pockets should not be much larger than that. Cut in half you should get two nicely sized pita pockets to stuff.
You can easily make your own Thousand Island dressing. I make my own using mayo (3/4 cup), tomato ketchup (3 TBS), 2 TBS sweet pickle relish, 1 TBS lemon juice (or white vinegar) and some seasoning. (I use seasoning salt.) Easy peasy.
I used pastrami, but you could also use Montreal Smoked Meat, or corned beef. There is no need to heat it before adding it to the sandwich filling.
Use a good quality bagged or jarred sauerkraut and drain it well before adding it to the sandwich.
You can use any brand of Swiss Cheese. I used Jarlsberg which has a lovely flavor. Any good melting cheese would work, but a Swiss cheese is traditional in a Reuben type of sandwich.
HOW TO MAKE REUBEN FOLD-OVER SANDWICHES
These are simple to make. Children often like to help make these, and with the exception of putting them into the oven and taking them out, they are quite safe to make.
- 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.
HINTS AND TIPS FOR PERFECT HOT SANDWICHES
A few essential hints and tips to help you turn ANY hot sandwich into a delicious sandwich!
- 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.
A FEW OTHER HOT SANDWICHES WHICH YOU MIGHT ENJOY
HOT HAM AND CHEESE BUNS - Fresh poppyseed Kaiser rolls brushed with a honey mustard butter and filled with plenty of deli ham, Swiss cheese, caramelized onions and crispy bacon! Amounts are for one sandwich but are easily multiplied to make as many as you have guests! These really are very easy to make. Probably the most time-consuming part is the caramelizing of the onions. If you are not keen you can always leave them out, but I highly recommend you do make them as they really add to the deliciousness of this tasty sandwich!
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!
HOT ITALIAN HOAGIES - I wish I could tell you how many times I have made these delicious hot sandwiches. They were something I used to make for the Missionaries when they would come for supper in the U.K. A little taste of home. They are quick and very simple to make. As easy as layering simple ingredients into split fresh buns and baking in the oven. The sub buns are spread with a parmesan garlic butter before laying with a selection of Italian Cold Cuts, spicy pickles and some cheese. Baked in the oven until everything is heated through and the cheese all melty, nothing goes down better! These are quite simply fabulous!
Yield: 6 sandwiches
Reuben Fold-Overs
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
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.
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Now THATS what I call a tasty mouthful!
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When I was growing up my mother used to make what she called "Italian Spaghetti" once a week, every week. It was one of my father's favorite meals. I have to say it was not one of our favorite meals. My sister and I tended to eat just the spaghetti plain, with butter and cheese.
Mom's secret recipe was to brown a pound of ground beef in a skillet and dump in a tin of Catelli spaghetti sauce. That was her "Italian Spaghetti." Unless you were Italian, I am guessing that was every mother's special spaghetti sauce!
One recipe that every cook should have in their repertoire is a good Italian Sausage Ragu recipe. What we are talking about here is a delicious, rich and meaty sauce that goes well with pasta, but which will also stand deliciously on its own. Simple ingredients put together in a simple way to create one of the tastiest sauces on the planet.
All you need other than that is time, patience, and a good pasta to serve it with! OH, and some garlic bread. Something tasty to sop up all the extra sauce in your bowl.
WHAT YOU NEED TO MAKE A REALLY GOOD ITALIAN SAUSAGE RAGU
There is nothing too out of the ordinary here. Simple ingredients put together in the most delicious way. If you buy the very best quality that you can afford, you cannot go wrong.
- 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
My sister and I make our own Italian Sausage mix and freeze it in one-pound lots. We have been doing this for several years now. It is a sweet Italian sausage. You can use Sweet Italian Sausage, or Spicy Italian Sausage. It is your choice.
Use a good Balsamic vinegar. I doesn't have to be the most expensive one, but neither should it be the cheapest. You want one with a good flavor.
Use a wine that you would also enjoy drinking.
The quality of tomatoes that you use is very important in this recipe. Use only the very best. I prefer Italian tomatoes as they have an excellent flavor. Make sure they are canned in tomato juice for the best flavor.
IL SOFFRITTO
This is a vegetable mixture of finely chopped celery, carrot and onion, sauteed in olive oil, and is the base of many fine sauces, adding a special depth of flavor that cannot be obtained in any other way. You cannot rush a soffritto.
It is also an ingredient that can be made in advance. Many professional kitchens keep this mixture on hand at all times to use in making gravies and sauces.
HOW TO MAKE ITALIAN SAUSAGE RAGU
Simple sauces like this delicious ragu are not all that difficult to make. A few simple steps and a bit of patience is all that it takes. The key is to cook the vegetables on a medium low heat so that they soften gently and release all of their flavors without catching or burning.
- 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.
HOW TO COOK PASTA PERFECTLY EVERY TIME
Here are my hints and tips for cooking perfect pasta each when you cook it. Whether you are cooking it to serve as a base for a delicious sauce or to add to a fantabulous casserole, this information is sure to come in handy and insure pasta perfection each and every time.
- 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.
MORE EASY PASTA RECIPES TO TRY
PASTA E PISLLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
LEMON & GREEN OLIVE PASTA -A simple and winning combination. It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavours of lemon and good green olives you are going to adore this simple pasta dish. Incredibly tasty and very special.
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Yield: Four servings
Italian Sausage Ragu
Prep time: 15 MinCook time: 65 MinTotal time: 1 H & 20 M
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.
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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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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.
This tortilla garlic bread is made from two flour tortillas, spread with softened butter, then sprinkled with garlic powder and cheese. I also sprinkled on some Italian seasoning for additional flavor. I stacked them to give this tasty creation a bit of depth.
I have to say I was super pleased with how it turned out. I confess that it should have fed two people, but I nibbled away at it until I had eaten almost the whole thing by myself.
Very naughty I know, but oh how tasty it was! My willpower flew right out the window with the first bite! Quick and easy to make, using only a few ingredients, and shamefully addictive. What more could you ask for?
WHAT YOU NEED TO MAKE CHEESY TORTILLA GARLIC BREAD
Just five simple ingredients and not a lot of each. Quantities are for making two servings. Simply multiply if you wish to make more.
- 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
My tortillas were about 8 inches in diameter. So pretty regular sized. They were not the largest, nor were they the smallest. About taco sized I would say.
I used regular salted butter.
For this recipe I did use a pre-grated Mozzarella Blend Cheese. It was the Pizza blend. For something like this it probably works better than grating your own.
Make sure you use garlic POWDER and not garlic salt! Salt will be too salty. My Italian seasoning was just an herb seasoning which has dried herbs in it such as oregano, basil, etc. There is no salt, hot chilies or garlic.
VARIATIONS YOU MAY ENJOY
By all means you can charge this simple recipe for Cheesy Garlic Tortilla Bread by making a few additions. Here are a few suggestions:
- 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.
Don't go too crazy, this is only meant to be garlic bread, not pizza.
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.
HOW TO MAKE YOUR OWN FLOUR TORTILLAS
No flour tortillas in the house? No problem. It is very easy to make your own tortillas from scratch. For years and years things like tortillas were not available in Canada. I used to always make my own. Its really quite a simple thing to do.
You will need:
- 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
Sift the flour, baking powder and salt into a bowl. Rub in the lard with your fingertips until the mixture resembles cornmeal. Add all of the water and mix together to make a soft dough.
Tip the dough out onto a floured board and knead for a few minutes to develop the gluten. Divide into 12 equal pieces shaping each into a ball. Cover with a bowl and leave to rest for about 10 minutes.
Roll each ball out into a thin round circle.
Heat a dry skillet over medium-high heat. Add the tortillas, one at a time and cook until blistered on the bottom side, flip over and repeat.
Continue to do this with all the balls until they are all cooked.
These can be frozen. Simply stack with a piece of parchment paper in between each tortilla and wrap tightly with some cling film. Place into a size lock baggie and freeze for up to three months.
I used to use these all the time to make enchiladas, quesadillas, tacos, etc.
A VARIETY OF WAYS TO USE UP YOUR FLOUR TORTILLAS
Here are a few more tasty ideas that you can use to finish up your tortillas. All are delicious. (I know, I am a tad bit biased.)
FRIED CHICKEN TACOS - This is a small batch recipe designed to serve just two of three people. This recipe brings all the Tex-Mex vibes with none of the fuss. Tender chicken is sauteed with green chilies and spices, then tucked into tortillas and pan-fried until crisp and golden brown. Serve with your favorite toppings! Messy to eat but oh-so-delicious!
TUNA MELT QUESADILLA - Craving something cheesy, crispy, and totally comforting? This Tuna Melt Quesadilla is your new go-to lunch idea! All the flavors of your favorite tuna melt sandwich in a quesadilla.Inspired by a classic tuna melt but with a fun twist, this recipe from The English Kitchen wraps creamy tuna salad and melty cheddar cheese between two golden, crispy tortillas. It’s quick, satisfying, and perfect for when you want something warm and delicious without turning on the oven.
FRIED EGG TACOS - Inspired by the viral trend and perfected by myself, this recipe takes humble ingredients—corn tortillas, fresh eggs, and cheddar cheese—and turns them into something magical. The tortillas get golden and crisp in the pan, the eggs steam to perfection, and the cheese melts into a gooey dream. The real fun is in the toppings. You can use whatever your heart desires, guacamole, Texas Caviar, salsa, spring onions, etc. I like to splash on the green Tabasco for the perfect kick!
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Yield: Two servings
Cheesy Tortilla Garlic Bread
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
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.
All rights reserved The English Kitchen
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 for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/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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