Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
Showing posts sorted by relevance for query coleslaw. Sort by date Show all posts
There are quite a few recipes for Swiss Chicken on the internet it seems, but none quite like this delicious chicken recipe I am sharing with you today.
Yes, it is a mushroom swiss chicken recipe, like the others, but that is where all similarities end. This contains no cream soup, unlike many of the others.
This Swiss Chicken is very easy to make and yet one of the most flavourful chicken dish ever! Despite not being made with a tinned soup.
Instead you create a simple sauce, which is poured over top. Read on and I will let you in on my secret for making the most delicious, moist and incredible chicken entrée for your family ever!
To be honest I am not really sure why this is called Swiss Chicken. Yes, there is some Gruyere or Swiss cheese involved, but really that is the only thing Swiss about it!
Like I said, no cream of whatever soup. Instead there is a lush and creamy rich sauce which gilds those perfectly golden sautéed pieces of chicken breast meat. Flavoured only with cream and Tarragon and some seasoning.
Oh, and a tiny bit of Brandy. You could also use white wine or dry sherry. Am I the only one who has a collection of tiny bottles of liqueurs and spirits to use in cooking? Small bottles of wine? And I repeat they are only used for cooking.
I don't drink alcohol (for religious reasons) but I am not adverse to cooking with it. My ex Bishop's wife cooked with it all the time so if its okay for her, its okay for me.
You begin by gently pounding boneless, skinless chicken breasts until they are the same thickness throughout. This is so that they will cook in like time.
Once pounded, they are seasoned and lightly coated with flour before browning to perfection in some butter/olive oil. Don't be shy. I like to put a nice golden crust on these!
Once browned, they are popped into a baking dish, ready to be topped with everything else. You will need to brown some mushrooms and garlic in the pan drippings. Be very careful about the mushrooms you choose.
You don't want to choose a mushroom which will turn the pan juices grey and unappealing. I think a nice chestnut or white button mushroom works well here. I have a secret to perfectly browning mushrooms.
And that is to leave them completely alone for the five first minutes or so of cooking them. Don't be tempted to stir them, or agitate them in any way. Just leave them to sit and get all gilded brown in those lovely pan juices.
Patience is truly a virtue here. Once you see them starting to turn golden you can give them a little stir and then leave them again, for a little while longer. Your reward for your patience will be perfectly cooked and golden mushrooms, with lovely crisp edges.
Now is the time to stir in the cream and the tarragon. Oh, and the brandy. Just let it bubble up and then pour it over the golden pieces of chicken. Make sure you get plenty of mushrooms on each slice.
And that's it. Pop a slice of cheese over top and bake it in the oven until the sauce is bubbling, the chicken is cooked through and that lovely cheese has melted perfectly on top.
Nothing could really be easier. And, if you follow my instructions implicitly, you end up with perfectly cooked, no hint of dryness, chicken breasts.
I love cooking with chicken breasts. They make a beautiful canvas on which to paint most flavours, but if improperly cooked (ie. over cooked) they can be dry and dull.
The trick is to not over do it. Once you have gilded them nice and golden brown, they really only need a short cook-time in the oven.
I find that if I pop them into the oven while I am making that sauce, it is sufficient time in order for them to cook through thoroughly.
You will know they are cooked through when the juices run clear when you prick them with a fork. If there is any hint of pink at all, simply return them to the oven for a few more minutes.
Better safe than sorry! (And this comes from someone who has experienced food poisoning. Not nice, not wanting to experience it again. Never from chicken though. It was coleslaw.) So do make sure they are cooked through just to be safe.
This really is an incredibly simple to make and delicious supper option. It uses very few ingredients and goes together in a flash!
Easy and delicious, it is sure to be something your family is going to love. Be prepared for it to become an often requested supper entree! You have been warned!
Creamy Swiss Chicken
Yield: 4
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
Filled with lovely flavours. This is a very simple dish. Tender moist chicken topped with a creamy mushroom sauce and gruyere cheese.
Ingredients
- 4 (200g/7oz) boneless, skinless chicken breasts
- salt, pepper and plain flour to dust
- 1 TBS extra virgin olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2 pound (200g)mushrooms, sliced
- 1 TBS chopped fresh Tarragon (or 1/2 TBS dried)
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray.
- Place your chicken between two pieces of plastic cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet. Add the chicken breasts presentation sides down, and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray and pop into the oven while you make the sauce.
- Add the remaining butter and oil to the pan drippings. Throw in the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the four pieces.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
Easy peasy this is. Actually it is beautiful dinner party fare, and would make a brilliant option for Valentine's Day Supper. It is quick and easy to make, and yet tastes like you have been slaving all day over it. I served with English petit pois and roasted potatoes. Yum.
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 so much for visiting. Do come again!
One of my favorite things to make with leftover cooked poultry is Pot Pie, be it Chicken or Turkey. You cannot beat a delicious Pot Pie.
When I was growing up my mother always made pot pies with her leftover roasted meats, no matter the roast. Beef, pork, chicken, turkey . . . we could always count on her making us at least two pot pies from the leftovers. One to eat now and one to pop into the freezer for a later date!
Filled with lots of gravy and vegetables, they were a great way for her to stretch a little bit of meat to go a long way and nobody was complaining that they were eating leftovers.
Our family loved pies in any way shape or form. You could have put almost anything between two crusts and we would have all been salivating!
I spied this recipe on Modern Farmhouse Eats for a pot pie the other day of a different kind. This pie had the tasty chicken, vegetable and gravy filling, but instead of a crust, it boasted a crispy Tater Tot topping!
I was in! About the only way you could make a pot pie even more delicious would be to top the filling with crispy tater tots!
Not having to roll out a crust also added to the pleasure. No faffing about with flour or lard, or rolling pins. Just make the filling, pop it into a dish, cover it with cheese and tater tots. Yummity yum yum YUM!
Tater Tots are like tiny hashbrown cylinders. Made with potato and onion. They come in the frozen potato section of the grocery store. They bake up crisp and golden brown and are a real family favorite.
One thing though, the original recipe made 8 delicious servings. I downsized it to make only 2 delicious servings.
WHAT YOU NEED TO MAKE TATER TOT CHICKEN POT PIE
Very simple wholesome ingredients. No cans of soup or unusual ingredients required. You make a delicious creamy sauce/gravy from scratch.
For the base:
- 1 1/2 TBS butter
- 1 large carrot, peeled and thinly sliced into coins
- 1/2 stalk celery, trimmed and thinly sliced
- 1/2 small onion, peeled and chopped
- 1 clove garlic minced
- 1 1/2 TBS plain all purpose flour
- 1/2 cup (120ml) chicken broth
- 3/4 cup (180ml) milk
- 1/4 tsp dried thyme
- pinch ground nutmeg
- salt and black pepper to taste
- 1/4 cup (35g) frozen peas
- 1/4 cup (35g) frozen corn
You will also need:
- 1 1/2 cup (210g) diced cooked chicken
- 1/2 cup (60g) grated strong cheddar cheese
- 20 (approximately) frozen tater tots
You could use leftover cooked chicken from a roast chicken, or a rotisserie chicken that you picked up from the store. You could poach some chicken special to use in this dish. I often poach chicken breasts to use in casseroles. I did a whole post on that here.
It always comes in handy, especially in the summer time when you are wanting cooked chicken to use in salads and casseroles. It also makes great sandwiches.
There is no need to thaw the frozen vegetables as they will cook in the casserole dish while it is in the oven. Adding them frozen makes sure they are not overcooked. I hate really overcooked peas.
If you really wanted to speed things up, you could use a couple of mugs of frozen mixed vegetables. The kind with peas, carrots, corn, green beans, lima beans, etc. I always used to use those in my pot pies.
HOW TO MAKE TATER TOT CHICKEN POT PIE
This is really a simple make. If you can make a cream sauce, you can make this!
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 6 by 8 inch deep casserole dish, or the equivalent in size.
Melt the butter for the filling in a skillet. Add the onions, celery and carrot. Cook, stirring frequently, over medium heat until tender (7 to 10 minutes.) Add the garlic and cook for about a minute longer.
Sprinkle the flour over top and stir to combine. Cook for a minute and then slowly stir in the milk and the chicken stock. Stir and cook over medium heat until the mixture bubbles and thickens to a gravy consistency.
Season to taste with salt and pepper. Stir in the thyme and nutmeg.
Stir in the frozen vegetables and the chicken, combining everything thoroughly together. Pour into the prepared baking dish and level off.
Sprinkle the cheese evenly over top and then lay the tater tots over the cheese in an attractive manner.
Bake in the preheated oven for 35 to 40 minutes until the casserole is bubbling and the tater tots are golden brown and crispy. Serve hot.
I recommend popping it onto a baking sheet that you have lined with foil or parchment paper to bake. It will bubble up and maybe spill over depending on how deep your dish is. My dish could have been a bit deeper and I was really happy I had chosen to pop it onto a baking sheet first.
You can make this ahead of time and store in the refrigerator before baking. Just do everything up to the point where you add the tater tots. Cover and chill. When you are ready to bake take it out a good half hour prior to baking. Top with the tater tots as per the recipe and bake. It may take a bit longer to bake due to the temperature of the filling.
You can also freeze this casserole. Prepare this casserole completely as directed up to the point of cooking, including adding the tater tots. Wrap tightly, label, and freeze for up to 3 months. When you are ready to cook, just pop the frozen casserole (no need to thaw) into the preheated oven (400*F/200*C/ gas mark 6) and bake for about an hour and ten minutes , until the edges are bubbling and the tater tots are crisp and golden brown.
If I was planning on freezing the casserole, I would break it down into two single servings and freeze in aluminum foil containers.
This was really delicious and made for a fabulous weeknight dinner. The sauce was rich and creamy and those tater tots got nice and golden brown. There was just the right amount of ratio of sauce to vegetables and meat.
A nice tossed salad goes very well on the side. Or coleslaw. What a wonderful meal! I do so love a good casserole!
GARLIC CHEDDAR CHICKEN AND RICE- This is very close to being an oven baked rice pilaf, and is very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish, cover and bake. Just the right amount of garlic and tasty cheddar, this is both simple to make and incredibly delicious. All you need to add is a cooked vegetable on the side.
AMISH CHICKEN AND STUFFING CASSEROLE - This is one of my favorite chicken casseroles. Its a fabulous way to use up stale bread, as well as leftover cooked chicken. Mix these with a bit of butter softened celery and onion, a variety of herbs, some seasoning and tiny bit of stock. This easy combination makes for one very delicious and simple entrée. Its fabulous with a bit of gravy spooned over top and some tasty cooked vegetables on the side.
Yield: 2
Tater Tot Chicken Pot Pie
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
With its rich creamy gravy, chicken and vegetable loaded base, and crispy potato tater tot topping, this is a real taste pleaser! Deliciously sized for two people.
Ingredients
For the base:
- 1 1/2 TBS butter
- 1 large carrot, peeled and thinly sliced into coins
- 1/2 stalk celery, trimmed and thinly sliced
- 1/2 small onion, peeled and chopped
- 1 clove garlic minced
- 1 1/2 TBS plain all purpose flour
- 1/2 cup (120ml) chicken broth
- 3/4 cup (180ml) milk
- 1/4 tsp dried thyme
- pinch ground nutmeg
- salt and black pepper to taste
- 1/4 cup (35g) frozen peas
- 1/4 cup (35g) frozen corn
You will also need:
- 1 1/2 cup (210g) diced cooked chicken
- 1/2 cup (60g) grated strong cheddar cheese
- 20 (approximately) frozen tater tots
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 6 by 8 inch deep casserole dish, or the equivalent in size.
- Melt the butter for the filling in a skillet. Add the onions, celery and carrot. Cook, stirring frequently, over medium heat until tender (7 to 10 minutes.) Add the garlic and cook for about a minute longer.
- Sprinkle the flour over top and stir to combine. Cook for a minute and then slowly stir in the milk and the chicken stock. Stir and cook over medium heat until the mixture bubbles and thickens to a gravy consistency.
- Season to taste with salt and pepper. Stir in the thyme and nutmeg.
- Stir in the frozen vegetables and the chicken, combining everything thoroughly together. Pour into the prepared baking dish and level off.
- Sprinkle the cheese evenly over top and then lay the tater tots over the cheese in an attractive manner.
- Bake in the preheated oven for 35 to 40 minutes until the casserole is bubbling and the tater tots are golden brown and crispy. Serve hot.
Thanks so much for visiting! Do come again!!
I love fennel. It's one of my favourite vegetables. I am a real licorice lover and so I love it's mild licorice taste. It's wonderful braised and roasted, but my favourite way to eat it is raw.
There are two types of fennel. One is grown for it's seeds, which are delicious in sauces, and the other is grown for use as a vegetable, the most common type being Florence Fennel, which has a bulbous base, stalks which closely resemble celery and feathery fronds on top.
The bulbs should be heavy and white, firm and free of cracks, browning, or moist areas. The stalks should be crisp, with feathery, bright-green fronds. You can keep fennel for a few days in the refrigerator wrapped in plastic, but try not to keep it more than a day or two because the flavor diminishes as it dries out.
I made a delicious slaw yesterday with some fennel that I picked up at the local green grocers at the weekend. I think I'll have the rest of it for my lunch today. This was really good.
*Carrot and Fennel Slaw*
Serves 6
Printable Recipe
This delicious slaw makes a light and refreshing change from regular coleslaw. I use my mandolin to slice the fennel and my box grater to do the carrots. But you could use the slicing and grating discs in a food processor as well, which would make really quick work of it. I love the mustard in the dressing. It adds a lovely bite to it. Adjust accordingly if you don't like things with a bite. Make the dressing first so that the flavours have time to really develop.
1 small to medium sized fennel bulb
3 cups peeled, shredded carrots (about 4 to 5 large carrots)
1/2 cup of minced red onion
1/2 cup chopped fresh coriander (cilantro)
DRESSING:
5 TBS fresh orange juice
1 TBS of White Balsamic Vinegar
2 tsp fresh lemon juice
1 to 1 1/2 tsp dry mustard powder
2 TBS really good quality extra virgin olive oil
1/2 tsp sea salt
Place all the dressing ingredients into a glass jar with a lid, and give it a good shake. Set aside.
Remove the top greens and stalks from the fennel bulb. Save the feathery greens for the slaw. Trim off any bruised or tough pieces. Quarter the bulb and then cut out the core. Shred half of it using a grater, mandolin or food processor. Reserve the other half for another use. You should have about 1 cup of grated vegetable. Place it into a medium sized bowl, along with the carrot, onion, chopped fennel leaves and coriander. Toss together to mix. Just before serving, give the dressing a good shake and pour it over the slaw. Mix well and serve.
Steak, Stilton, and brown Ale. A beautiful combination . . . a well trusted combination . . . a delicious companionship that works so very well in pies and stews, giving the gravy a fabulous flavour, and helping to tenderize the meat. (Don't worry, the alcohol burns off!)
These scrumptious steak burgers contain all three ingredients . . . beginning with a lovely minced Pure Angus Beef, lightly seasoned with salt, pepper, and dry onion soup mix . . . some egg, a touch bread crumbs and some lovely dark ale for additional flavours . . . all lightly shaped into hearty sized burgers . . .
Topped with the tangy creaminess of a good Stilton cheese . . . crumbled over top and left to melt . . . oozing delightfully down into all those meaty crevices . . .
A topping of lightly sauteed onions, quick braised in more ale is their crowning glory. It doesn't get much better than that folks!
This is a man pleasing burger absolutely . . . something hale and hearty to sink their teeth into . . . but I guarantee women will love it as well. This woman certainly does!
Tucked under a buttery toasted bun, these burgers are sure to please anyone! But don't take my word for it. Make some and try them out for yourself. It doesn't have to be summer for you to enjoy a good burger.
You can grill them on the Barbeque if you wish, five minutes on each side will do the trick. Or you can simply pan grill them. Either way they are delicious. I served them with some creamy coleslaw and roasted sweet potato wedges on the side. Win, win, win!!!
*Steak Burgers with Stilton and Ale*
Serves 8
Printable Recipe
Beef, Ale and Stilton . . . the holy trinity of beef cookery all tucked up into a crispy bun. Delicious!
900g of lean ground steak (2 pounds)
125ml of ale (1/2 cup)
1 large free range egg, fork beaten
3 heaped TBS of fine dry bread crumbs
1 TBS dry onion soup mix (stir before measuring it out)
salt and black pepper to taste
2 medium onions, peeled and sliced
2 TBS butter
a further 125ml of ale (1/2 cup)
4 ounces of stilton cheese crumbled
Toasted buns to serve
Combine the meat, first amount of ale, egg, bread crumbs, onion soup mix, salt and pepper together in a bowl, mixing it all in well. Shape into 8 equal patties. Cook under a hot grill for about 5 minutes per side, or until no longer pink inside.
While the burgers are cooking melt the butter in a skillet. Add the onions. Cook and stir until softened. Add the second amount of ale. Bring to the boil and then remove from the heat.
Toast the buns. Place a burger onto one half of each bun and crumble the stilton cheese over top. Place a spoonful of onions over top and place the top half of the bun over all. Serve hot.
Burgers are not something that I eat very often. I find them to be overly filling and to be honest, I am not all that found of ground beef. I did have some in the freezer however that I had broken into 1/4 pound lots.
As this is my cooking from food storage week, today I decided to cook myself a burger with some of the beef. I had seen this recipe on a page called Pear Tree Kitchen. It was for what looked to be a really delicious open-faced burger. I went with it!
What you have here is a parmesan toasted slice of buttery sour dough bread, topped with an all beef patty, which has been topped with Pub Cheese and sauteed onions. The burger is briefly covered after you add the cheese and onions to the top so that the cheese can melt.
This is a fork and knife burger. One of my favorite kinds of burgers. I confess I don't like eating messy burgers and am much happier eating them with a fork and a knife.
At first I wasn't entirely sure what Pub Cheese was. I had to look it up here. What it is, is a spreadable sharp cheddar cheese.
I fell in love with it the first time I tasted it and I always have a tub of it in the refrigerator to enjoy with crackers or celery sticks. Its also good spread onto hot toast.
I am not sure what the equivalent is in the UK. I can tell you its not that cheese stuff in the tube. If I was in the UK I would use a beautiful strong farmhouse cheddar and just crumble it on top. My mouth is watering just thinking about it.
I miss all the beautiful cheeses that were available in the UK. When I happen to spy some in the grocery store I sometimes treat myself to a little bit. Its some good!
WHAT YOU NEED TO MAKE PUB CHEESE OPEN FACED BURGERS
Not a lot really. I have listed the quantities for one burger only. That way you can multiply the amounts to make as many burgers as you want at any given time.
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Don't you find that the onions at this time of year are getting really close to the end? We are waiting for new season onions. I will not buy a bag of them now unless I know I am going to use them up pronto. The go off pretty quickly.
Instead I will buy one or two largish ones and use them as I need them. Today I had two medium ones left in the little mesh bag and the first couple of layers were not useable at all, so they actually ended up being two small ones, lol You do what you have to do.
My slices of sour dough bread were rather large so I only used a half a slice for this. I also didn't flatten my patty out to quite cover it as I wanted you to be able to see the golden cheese crust of the bread.
Really all you need for seasoning is salt and pepper. The cheese and fried onions will add plenty of flavor, trust me. Cheese and onions are a brilliant combination.
HOW TO MAKE PUB CHEESE OPEN FACED BURGERS
This is a doddle really. It doesn't get much easier.
Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
Remove the onions from the pan to a bowl, and set aside.
Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
This was really good and surprisingly filling. I chose to enjoy mine with some lettuce and sliced tomatoes on the side. For a really hearty meal you might want to accompany the burger with some oven chips or potato chips.
It would also be very nice with a crisp leafy salad on the side or some coleslaw. But really, this was pretty amazing just as is!
If you are a fan of the burger, you might also enjoy these lucious fork and knife burgers!
TINA'S BURGERS - My friend Tina who lives in the UK made wonderfully tasty burgers. Hearty and delicious, she had spent a number of years living in Australia where it is a habit to top burgers with a fried egg. With melted cheese, fried onions and crisp bacon, not to mention that fried egg, these were the some of the tastiest burgers I have ever eaten!
ONION PAN BURGERS - Ground steak burger patties are smashed down into a skillet with a quantity of sliced onions mashed into their surface. Once they are seared golden brown on the bottom, they are flipped so that you can fry the onions. Once the onions have softened, soft floury buns are split, the bottom halves being steamed over the onions until hot and the tops heated over a slice of cheese on top of the burgers. Put together these are quite simply lush and delicious. These are a real favorite.
Yield: 1
Pub Cheese Open Faced Burgers
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quantities given are for one burger. Multiply to make as many more as you like These are deliciously unique open faced burgers with an all beef patty, sitting atop a Parmesan grilled slice of sour dough bread and topped with melted Pub cheese and grilled onions.
Ingredients
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Instructions
- Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
- Remove the onions from the pan to a bowl, and set aside.
- Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
- Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
- Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
- Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
- To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
Notes
You will want to shape your meat patty to roughly the same shape and size as your bread. In my case I used half a slice of bread as the sour dough was really large. This worked perfectly.
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 so much for visiting! Do come again!
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