I am a sandwich girl. I love sandwiches. I could eat one any hour of the day and for any meal. My late Aunt Freda was the same. She was never happier than when there was a sandwich in front of her. We were two birds of a feather in that respect.
I had bought some deli turkey at the shops the other day with the idea in mind to make myself a nice sandwich with it. I had seen a recipe on Tried and Tasty for a copycat Panera turkey sandwich which looked really good.
I wanted to try it.
- 1/2 cup (50g) finely sliced white cabbage
- 1/4 cup (32g) dried cranberries
- 1/4 cup (30g) chopped toasted walnuts
- 1/4 of a sweet red eating apple, washed and chopped
- 1/4 cup (70g) of full fat Greek yogurt
- 1 TBS freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- 1 tsp liquid honey
- salt and black pepper to taste
- 4 slices of good quality sour dough bread
- softened butter to spread
- iceberg lettuce to taste
- 2 ounces (57g) sliced deli turkey
- 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)
White cabbage is the normal cabbage that you can buy in the shops. It may be a light green in color, but the leaves will be tightly packed, and it will be as hard as a bowling ball they are so tightly packed. You will need to cut a portion of this off and slice is very thinly with a sharp knife.
The walnuts can be easily toasted by spreading them on a baking sheet and popping them into a moderate oven (350*F/180*C) for a few minutes until you can smell their nuttiness. Leave to cool before using them and then chop them coarsely.
You can use any apple that is sweet, full of flavor and good for eating out of hand.
I used a good quality deli sliced turkey. I am not fond of smoked turkey, so it was just roasted turkey. You could use leftover sliced roast turkey after the holidays as well. Just be sure to slice it fairly thin.
The original recipe called for butter lettuce. That is not something we see here where I live very often, so I used iceberg. Iceberg always goes well in sandwiches and gives a nice crisp crunch.
The original recipe also used marbled rye bread. I did not have any of that either, but I did have some lovely fresh sour dough and so that is what I used. It was excellent.
Use a good sharp white cheddar cheese and cut it fairly thinly. I use my vegetable peeler for this. Alternately you can buy the white cheddar which is already cut into slices. Either would work well, but do make sure you buy one with plenty of flavor.
I love, LOVE sandwiches. Hot, cold and everything in between. I like them for breakfast, lunch or supper. Here are a few more of my favorite types of sandwiches! You might like them too!
AIR FRYER REUBEN SANDWICH - All the flavors of your favorite Reuben sandwich tucked in between two buttered slices of rye bread. with plenty of pastrami, sauerkraut, Swiss cheese and thousand island dressing. Toasted and heated through to perfection in the air fryer. Yes, you could do it in a skillet, but done in the air fryer nothing gets soggy. What you have here is Reuben Sandwich perfection!
THE CUBANO SANDWICH - Layers of cheese, roast pork, ham, pickles, garlic butter, and mustard, pressed between the softness of a sweet Cuban bread. Buttered and grilled to perfection in my Cuisinart grill. This is quite simply a fabulous sandwich. An experiment in taste that totally works.
Turkey, Apple & White Cheddar Sandwich
Ingredients
- 1/2 cup (50g) finely sliced white cabbage
- 1/4 cup (32g) dried cranberries
- 1/4 cup (30g) chopped toasted walnuts
- 1/4 of a sweet red eating apple, washed and chopped
- 1/4 cup (70g) of full fat Greek yogurt
- 1 TBS freshly squeezed lemon juice
- 1 tsp apple cider vinegar
- 1 tsp liquid honey
- salt and black pepper to taste
- 4 slices of good quality sour dough bread
- softened butter to spread
- iceberg lettuce to taste
- 2 ounces (57g) sliced deli turkey
- 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)
Instructions
- First make the coleslaw. Toss the cabbage, apples, cranberries and walnuts together in a small bowl.
- Whisk together the yogurt, lemon juice and cider vinegar in a small measuring cup. Season to taste with some salt and black pepper.
- Drizzle the yogurt mixture over the cabbage, etc. in the bowl. Toss everything together until evenly coated and mixed. Set aside.
- Butter your slices of bread lightly. Place one slice (butter side up) onto each of two serving plates. Top with a quantity of lettuce.
- Layer on the sliced turkey and the cheese. Divide the coleslaw between the two sandwiches placing it on top of the cheese. Follow with another slice of bread, butter side down, pressing gently to keep everything in,
- Cut in half on the diagonal and serve immediately.
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I have rather a large collection of Winter Squashes gathered that I am keen to use before they go off. I just adore Winter squash and there are quite a few different varieties grown locally. It seems they carry new varieties every year and I always want to try them.
Unlike summer squash (zucchini, pattypan, and courgettes), winter squashes have a lovely dense texture and flesh, with beautiful, almost sweet flavors. They are perfect for using in soups and stews or for just eating as is, roasted or boiled and mashed. You can also eat their seeds. (Although I confess, I am not overly fond of the seeds.)
They are also a beautiful source of beta carotene, fiber, protein, magnesium, potassium and a variety of vitamins and minerals. Their rich and meaty texture means that they are also very hearty and satisfying.
This is the time of year they are at their best! Last week I cooked a Candy Roaster with excellent results. This week I decided to cook what I think was a type of Buttercup squash. It was shaped like one and had a dusky greenish blue skin.
I was inspired to cook it inspired by a recipe I discovered on A Southern Soul. It was a great choice. The end result was delicious.
- 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
- 3 TBS butter
- 1 small onion, peeled and minced
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)
Notes
Variations And Additions
- For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
- Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
- For additional savoriness add some crushed garlic to the onions when you are browning them.
- Add grated Parmesan cheese to the cracker topping for a savory finish.
Browned Butter Winter Squash Casserole
Ingredients
- 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
- 3 TBS butter
- 1 small onion, peeled and minced
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 1 Qt/1 liter casserole dish. Set aside.
- Heat 1/2 TBS of the butter in a skillet. Once the butter begins to foam dd the minced onions. Cook, stirring, over medium high heat, until they are softened and beginning to brown.
- Put the squash cubes into a bowl. Toss in the onions, thyme and seasoning. Mix well.
- Wipe the skillet clean and then add the remaining butter. Heat over medium heat until the butter begins to foam and turns a nut brown. Keep an eye on it that it doesn't burn. This should only take about 3 minutes.
- Pour the browned butter over the squash mixture, again tossing together to mix thoroughly. Pour this mixture into the prepared baking dish.
- Cover tightly with a sheet of aluminum foil and bake in the preheated oven for 25 to 30 minutes until the squash is tender. The tip of a sharp knife should insert easily.
- Remove from the oven and sprinkle the crushed cracker crumbs over top. Return to the oven and bake for a further 10 to 15 minutes until golden brown,
- Remove from the oven and cool for five minutes before serving.
Notes
Variations And Additions
- For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
- Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
- For additional savoriness add some crushed garlic to the onions when you are browning them.
- Add grated Parmesan cheese to the cracker topping for a savory finish.
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
This French Onion Rice recipe is one that I found on Pinterest the other day. It was attributed to a page called My Homemade Recipe. It looked and sounded fabulous. Easy and delicious!
I shared the recipe with my sister, and she made it as a side dish for our supper on Sunday. It was so delicious, I did not wait and made it again here at home the very next day! I have seen this also called stick of butter rice. It is rich and delicious and would go beautifully with anything!
It takes less than five minutes to throw it all together and uses only four simple ingredients. You really can't ask for much simpler or easier than that, unless you were cooking plain ordinary rice and I can promise you this is anything but ordinary!
- 1 1/2 cups (316g) long grain rice, uncooked
- 14.5-ounce (412ml) beef broth
- 10.5-ounce (411g) can of French onion soup (see note)
- 1/2 cup (115g) butter
- parsley to garnish (I forgot this)
I used Ben's long grain converted rice. I felt that it would hold its shape and stand up better to the long oven cooking than any other kind.
I could not get condensed French onion soup, so used what I could get which was Baxter's French Onion Soup (A British product which I found at Sobey's), This is not condensed so has a lot more liquid in it. To compensate for that I cut down on the beef broth so that the measurements/weights/volume were as they should be.
For the beef broth I used Better than Bullion Beef broth concentrate which I diluted with boiling water.
It seems like a lot of butter, but trust me, the butter really adds to the deliciousness of this, and it is not too much. It comes out just right.
You will not need any seasoning in this.
HOW TO MAKE FRENCH ONION RICE
French Onion Rice
Ingredients
- 1 1/2 cups (316g) long grain rice, uncooked
- 14.5-ounce (412ml) beef broth
- 10.5-ounce (411g) can of French onion soup (see note)
- 1/2 cup (115g) butter
- parsley to garnish (I forgot this)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.
- Pour the rice into the baking dish and level it out.
- Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.
- Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)
- Cover the dish tightly with foil.
- Bake in the preheated oven for 25 minutes. Uncover. Do not stir.
- Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.
- Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.
Notes
We do not have condensed French onion soup here, so I used a can of Baxter's diluted soup, which I poured into a measuring cup and then added the beef broth to give me 15 ounces of liquid altogether in total. It worked perfectly.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. 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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