Showing posts with label hot sandwich. Show all posts
Showing posts with label hot sandwich. Show all posts
Mostly I have spent time in Maine however. When I lived in New Brunswick we were always skipping across the border to go shopping and whatnot. It is a state with some of the most beautiful scenery and delicious seafood in the world.
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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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Usually when we went across shopping the day would include lunch or dinner at a local restaurant. Usually a Diner. I love adore New England Diners!
They serve the most delicious humble food in the most delicious and humble way! Usually their specials are written on paper place mats and stuck on the walls for all to see. At least the ones I went to were.
Beautiful meals, at affordable prices and everything is homemade. The pies . . . don't get me started on the pies.
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One thing Maine is famous for (as is Nova Scotia) is their seafood. Lobster, clams, scallops, haddock. Oh my the haddock. I come from a long line of fish and chips aficionados. Seriously.
Every time someone in my family goes out to dinner or lunch at a mom and pop type of place we get the fish and chips! We, simply put, are nuts about fish and chips!
This is not fish and chips, although if you are looking for fish and chips I do have an excellent recipe here. The batter is crisp and as light as air, and the chips are beautiful. Twice fried, which is the proper way to do them.
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One of the things I have always enjoyed in Maine is the Haddock Burger. They were everything you could ever want in a fish sandwich and more.
Soft toasted buns. Crisp crumb coated perfectly cooked fish. Rich tartar sauce. Plenty of sour pickles and lettuce. What more could you ask for in a sandwich? Not a lot!
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We are not quite up to travelling yet. I know lots are, but Covid still has me afraid to go very far. I know, that's sad, but its me and that's just how I roll.
I tend to be overcautious most of the time anyways, but am really not feeling like taking chances just as yet.
I did want to treat myself to a New England Haddock Burger however and so I did the next best thing. If the mountain won't come to Mohammed, Mohammed must go to the mountain.
I made my own. From scratch.
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WHAT YOU NEED TO MAKE A NEW ENGLAND HADDOCK BURGER
It may look like a lot, but I can promise you it isn't. Just simple ordinary things
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
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You could of course use frozen breaded fish for this, but I happen to be lucky enough to have a fish processing plant right around the corner from my house that sells fresh haddock daily. Its beautifully fresh and so delicious!
If you can get good fresh fish, I say make them from scratch.
I also like to make my own tartar sauce. It tastes infinitely better than anything from a jar. Trust me on this. Once you make your own, you will never want anything else.
I used Oh Snap crisp dill slices. I am addicted to those things. They are seriously crunchy and crisp.
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HOW TO MAKE NEW ENGLAND HADDOCK BURGERS
Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes. Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
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Heat the oil in a shallow, heavy bottomed skillet. While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off. Drain on paper toweling and sprinkle with a bit of salt.
To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
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I was in Haddock Burger heaven. I enjoyed every morsel of this tasty hot sandwich. The next best thing to travelling to Maine, and a whole lot cheaper. I really hope you will be inspired to want to make one for yourself!
Crisp potato chips or French fries would go very well on the side. As do a few extra pickles!
New England Haddock Burger
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These tasty sandwiches go down a real treat, with their soft toasted buns, crisp perfectly cooked fish, tangy homemade tartar sauce and crunchy dill pickles!
Ingredients
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
Instructions
- Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes.
- Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
- Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
- Heat the oil in a shallow, heavy bottomed skillet.
- While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
- Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off.
- Drain on paper toweling and sprinkle with a bit of salt.
- To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
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I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
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So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
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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: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
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WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
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You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
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HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
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Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
Thanks so much for visiting. Do come again!
Is there anything more comforting to have for a hearty lunch or a light supper than a cup of hot tomato soup and a grilled cheese sandwich? I think not!
This quintessential pairing has been pleasing folks and families for years and years. It was considered comfort food in the olden days and it is comfort food now!
Not only are the two together a fabulous combination, but this is a combo which makes for a fairly economical meal! It was so when I was a child. It was so when I was bringing up my own children an it is so today!
Few culinary combinations seem to sooth the soul quite like this one. I am speaking from experience here. 😁
You can of course make your tomato soup from scratch. Homemade tomato soup is really nice and not all that hard to make. I have several recipes for it here on the blog.
Honeyed Tomato Soup is a real favorite. Roasted Tomato and Rice Soup is also very nice. I am going to go out on a limb here however and just fess up. You can't get much better than a bowl or mug of Campbell's Tomato Soup. I also like Heinz. Both are very good.
Today for me it was Campbell's Tomato Soup, which I enjoyed in a mug. I confess I also like to melt a pat of butter on top of my hot tomato soup, and sprinkle it with plenty of black pepper.
If I was just having soup I would break lots of saltine crackers into it as well. Today, however, I was going to enjoy it with a grilled cheese.
And not just any grilled cheese sandwich either. I was going to be enjoying a Cheese Crusted Grilled Cheese. Yes. You heard that right. I went there.
A grilled cheese sandwich which is cheesy not only on the inside, but also on the outside! Talk about double yum! This is it!
A delectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . .
but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!
WHAT DO YOU NEED TO MAKE A CHEESE CRUSTED GRILLED CHEESE
Nothing too out of the ordinary. Simple ingredients put together in the most delicious way.
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
For the outside I chose a grated Parmesan Cheese. For this purpose I just used an already grated Parmesan that comes in the bag. It has a larger texture. If you are grating your own, use the large holes on your grater.
I used a Tex Mex cheese blend for the interior for plenty of flavor which was a combination of Jack, Pepper Jack, Cheddar and Mozzarella cheeses. You can use whichever cheese you like, so long as it is melty and you enjoy it.
You can even use cheese slices if you so wish. I like American cheese, but failing that, Kraft makes an Extra Cheddar slice here in Canada that is good. They are not individually wrapped. You need to peel them apart.
Lets talk bread here. You can use whatever kind of bread you like. I think White bread works best of all and today I used a sour dough white.
You could go really old school here and use something like Wonder bread, but I think where we are crusting the outside with cheese you want something a bit sturdier. (Just my humble opinion.)
Oh, and there is no substitution for real butter. Just saying.
HOW TO MAKE CHEESE CRUSTED GRILLED CHEESE
The outsides of these tasty sandwiches are coated with grated Parmesan Cheese prior to grilling. Beaten egg is brushed on the outsides so that the cheese sticks.
It will still fall off if you flip it over, which is why I do each slice separately and flip them into the pan individually, cooking them until the cheese starts to melt and adhere before filling.
Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate. Melt the butter in a large skillet over medium low heat. Brush two slices of the bread with the beaten egg and press into the Parmesan cheese.
Transfer to the skillet and place them into the skillet cheese side down. Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side.
Place the other slice of cheese bread on top, cheese side up. Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
Place in a low oven to keep warm while you repeat with the other two slices of bread, etc. to make the other sandwich. Serve hot with your favorite soup on the side or some potato chips.
As you can see the sandwiches come out beautifully crisp and golden brown on the outsides, and there is plenty of cheese as well on the insides.
I think it is just enough and wouldn't want too much more than this!
I'm a dunker, are you? Yes, I am pretty common and I like to dunk my sandwich into my soup. It gives me great pleasure.
I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup. The heart wants what the heart wants. Enjoy!
Cheese Crusted Grilled Cheese
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is the cheesiest grilled cheese, with a crust of cheese on the outside and plenty of cheese melted on the inside. Can you say scrumptious?
Ingredients
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
Instructions
- Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate.
- Melt the butter in a large skillet over medium low heat.
- Brush two slices of the bread with the beaten egg and press into the Parmesan cheese. Transfer to the skillet and place them into the skillet cheese side down.
- Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side. Place the other slice of cheese bread on top, cheese side up.
- Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
- Place in a low oven to keep warm while you repeat with the other two slices of bread, etc.
- Serve hot with your favorite soup on the side or some potato chips.
Thank you for visiting! Do come again!
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