Showing posts with label cooking for one. Show all posts
Showing posts with label cooking for one. Show all posts
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
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If you are looking for a quick and simple supper for one, this Ham and Swiss Dutch Baby Pancake fits the bill perfectly. Its the perfect size for anyone who is wanting to cook something without any waste. It goes together very quickly using simple ingredients and can be on the table in less than half an hour!
I was wanting something quick and easy for my supper. I didn't want anything that was going to be a lot of trouble and I didn't want a lot of leftovers. I also hadn't been shopping yet so was reduced to using just what I had in the house. I had come across this recipe a few weeks ago and saved it in a folder on my Pinterest. A simple Dutch Baby Pancake, using a few simple ingredients and perfectly sized for one.
A Dutch Baby Pancake, sometimes called a German Pancake, Bismarck, Hooligan or Hootenanny is a dish quite similar to a Yorkshire pudding, or Batter Pudding as they are also called. Made with eggs, milk and flour they can be either savoury or sweet. This version I am sharing with you today is definitely savoury and is flavoured lightly with mustard and generously filled with cheese and ham. They make great breakfasts, nice lunches and light suppers.
On this occasion I enjoyed it for my supper. Such a simple dish with crisp puffy edges and an almost custardy middle it went down a real treat. I used deli ham and some grated Emmenthaler cheese I had in the refrigerator which needed using up. It was an excellent choice. The ham was rich and salty. Emmenthaler cheese is a type of Swiss cheese that has a lovely creamy nutty, almost sweet flavour. It works really well with the saltiness of the ham and the richness of the egg.
I actually ended up making it twice. The first time my dish was not quite large enough and I ended up with a thick pancake, which, while still quite tasty, was not quite what I was looking for. I repeated the process a second time and this time I used a larger enamel baking dish and it came out perfectly. The original recipe poster recommends a cast iron skillet and I can see where that would work best of all.
As a breakfast you might want to serve this with some syrup for drizzling. Trust me, it tastes delicious that way. For supper you might want it with a salad on the side. It is fabulous either way and was the perfect supper. I found it quite filling actually and would make it again!
INGREDIENTS NEEDED
TO MAKE A
💛 HAM AND SWISS DUTCH BABY PANCAKE💛
With the exception of maybe the cheese, you probably have everything you need to make this delicious breakfast in the house right now! You will need a 6 1/2-inch oven-proof skillet or baking dish.
- 1/2 TBS of butter
- 1 large egg
- 1/4 cup (60ml) whole milk
- 1/2 tsp of stone ground mustard
- 1/8 tsp of kosher salt
- 1/8 tsp grated nutmeg
- 1/4 cup (30g) plain all-purpose flour
- 1 oz (28g) finely chopped deli ham (for me that was 2 slices
- 1 oz (28g) grated Gruyere cheese (about 1/4 cup)
💛 INGREDIENTS NOTES💛
Butter, salted
I used salted butter. This helps to keep the pancake from sticking and adds a nice nutty golden color to the base and sides of the pancake.
Egg
This helps to bind the batter and creates a nice fluffy texture.
Milk
I use whole milk as that is all I keep in the house. You can use any cows milk and I have it on good authority that almond milk also works well.
Mustard
This adds a bold and tangy flavour that works very well with the ham and the cheese.
Ham
I used deli ham, about 2 slices of the brand that I have in the house, but they are small thin slices. You can also use leftover chopped cooked ham, or even chopped ham steaks.
Cheese
Gruyere or Emmenthaler cheese is lovely with a sweet and nutty flavor that works very well with the ham. You can really use any type of cheese that you enjoy and that has a great melting property and flavor.
💛 HOW TO MAKE A HAM & SWISS DUTCH BABY PANCAKE💛
- Preheat your oven to 400*F/200*C/gas mark 6. Place the butter into an oven-proof skillet or baking dish that is 6 1/2 inches in diameter. Pop it into the oven to melt the butter. (Don't let the butter burn. I put it into the oven only after I have everything else mixed and ready to go. Once the butter is melted and foaming I add the batter.)
- Whisk the egg, milk, mustard, salt and nutmeg together in a small bowl until evenly mixed together. (I use a small wire whisk for this. You can also use an electric hand whisk.)
- Slowly whisk in the flour until it is thoroughly amalgamated and smooth. Stir in the ham and the cheese. (Again use the whisk for the flour. I stir the ham and cheese in with a fork.)
- Take the dish out of the oven (using a pot holder) and swirl the butter to grease the bottom and sides.
- Pour the batter into the baking dish and return to the oven.
- Bake for about 20 minutes until the Dutch Baby is puffed in the center and golden brown around the edges. (It will rise in the middle and then fall when you take it out of the oven.)
- Remove from the oven and use a spatula to transfer the Dutch Baby to a cooling rack or your serving plate.
- Leave to cool slightly before serving. Delicious!
*I garnished mine with some chopped parsley, but you could also garnish with some chopped spring onions or leave out a garnish altogether.
*I also roasted some little heart shaped toasts in the oven at the same time as I was baking the Dutch Baby.
💛 HINTS AND TIPS FOR SUCCESS💛
Do use the correct size of pan
If you use a larger pan, your pancake will be very thin and you run the risk of it burning. Too small a pan and you end up with a thick rubbery pancake.
Preheat your pan before you pour in the batter
Pouring the batter into a hot pan helps the pancake to start rising as soon as it hits the pan and sears the bottom, so there is less likelihood of it sticking.
Do use the required amount of butter for oiling the pan
This helps to ensure that the pancake does not stick.
Whisk your batter well
Whisk your batter well with an electric mixer or a wire whisk so that no lumps remain.
Grate your own cheese
Those pre-grated cheeses often have things added to them like cellulose (wood fiber) to help to make them flow easier. it is much better to grate your own cheese.
Chop your ham up into tiny pieces
This gives you a much nicer finish and makes a small amount of ham go further.
💛 FREQUENTLY ASKED QUESTIONS💛
DO I NEED TO USE DELI HAM?
Not at all. Feel free to use leftover baked ham, ham steak or even flakes of ham that come in a can. You could even use crumbled crisp bacon.
MUST I USE SWISS CHEESE?
Feel free to use any type of cheese you like and that you feel would go nicely with ham.
CAN I SUBSTITUTE A DAIRY FREE MILK?
This will work with other milks such as almond. You can also use a lower fat milk if you wish.
WILL THIS WORK WITH A GLUTEN FREE FLOUR?
Yes, I would use a one for one gluten free flour.
MUST I USE A STONE GROUND MUSTARD?
Feel free to use any type of quality mustard. Today I used Dijon.
DO I NEED TO USE A 6 1/2 INCH PAN?
It is best that you use a pan at least this size so that the batter can spread out properly. Any smaller and you run the risk of having a heavy pancake that doesn't rise properly.
💛 A FEW MORE RECIPES SIZED JUST FOR ONE 💛
CHEESY TUNA CASSEROLE FOR ONE - This recipe is a delicious tuna casserole that is perfectly sized just for one person. You will find it is very generous, and if you added several sides, you might even be able to stretch it to feed two, but it is more than adequate for one. Beautiful chunks of Albacore tuna, folded into a rich and creamy cheesy sauce along with Ditalini pasta and frozen peas for the basis of this casserole. The sauce boasts not one, but two different cheeses and the perfect combination of herbs and seasonings. A buttery cracker crumb topping adorns the top. Crisp, buttery and very moreish.
SEVEN LAYER SALAD FOR ONE - This is a reduced size recipe for a beautiful salad composed of seven different layers of tasty salad ingredients, topped with a creamy sour cream and mayonnaise dressing. Kind of like the icing on the cake, and on top of that cheese and bacon. The full-sized recipe is a very popular salad to take to pot-lucks and family get-togethers. This smaller sized one fits perfectly in a mason jar and lacks none of the deliciousness of the original full sized salad. Perfect for a packed lunch as well!
Pin this delicious recipe to your Breakfast, Egg or Cooking for One 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 one
Ham and Swiss Dutch Baby Pancake
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
A simple and delicious breakfast for one. Baked in a small dish, its ready in 30 minutes and is loaded with flavour.
Ingredients
- 1/2 TBS of butter
- 1 large egg
- 1/4 cup (60ml) whole milk
- 1/2 tsp of stone ground mustard
- 1/8 tsp of kosher salt
- 1/8 tsp grated nutmeg
- 1/4 cup (30g) plain all-purpose flour
- 1 oz (28g) finely chopped deli ham (for me that was 2 slices
- 1 oz (28g) grated Gruyere cheese (about 1/4 cup)
Instructions
- Preheat your oven to 400*F/200*C/gas mark 6. Place the butter into an oven-proof skillet or baking dish that is 6 1/2 inches in diameter. Pop it into the oven to melt the butter.
- Whisk the egg, milk, mustard, salt and nutmeg together in a small bowl until evenly mixed together.
- Slowly whisk in the flour until it is thoroughly amalgamated and smooth. Stir in the ham and the cheese.
- Take the dish out of the oven (using a pot holder) and swirl the butter to grease the bottom and sides.
- Pour the batter into the baking dish and return to the oven.
- Bake for about 20 minutes until the Dutch Baby is puffed in the center and golden brown around the edges.
- Remove from the oven and use a spatula to transfer the Dutch Baby to a cooling rack or your serving plate.
- Leave to cool slightly before serving. Delicious!
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/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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