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Chopped Ploughman's Sandwich

Thursday, 10 August 2023

Chopped Ploughman's Sandwich

 



One thing I have been seeing a lot of lately are Italian Chopped Sandwiches.   They can be as simple as the one linked here, which contains only ham, mortadella, lettuce, provolone and pepperoncini in a lush mayo and Italian seasoning dressing.


Or the filling can be even more complicated adding more chopped meats, vegetables and cheese.  They all look good. They all look incredibly tasty. They all look very easy and quick to make. I actually think the trend started on TikTok, but I can't say for sure, not having watched it.


Chopped Ploughman's Sandwich 




I was perusing the refrigerator looking for something to have for my lunch today. I fancied a sandwich of some sort, but I didn't have a whole lot of anything that appealed.


Part of a French Baguette, some ham, pickle, lettuce, an apple, cucumber, cheese.  And not a lot of any one thing.  I put my thinking cap on.



Chopped Ploughman's Sandwich 





What I had here was all of the elements of a Traditional Ploughman's Lunch.   But I didn't fancy a plate like that. I wanted a sandwich.



I thought to myself . . . what if I took all of the elements of a Ploughman's Lunch and turned it into a chopped sandwich?  What indeed!


Chopped Ploughman's Sandwich 






The more I thought about it, the more delicious it sounded.  All of those tasty ingredients chopped together and simply dressed and then piled into a baguette!


It sounded like something I would really enjoy and that you might enjoy as well, and so I got to work at putting it together.



Chopped Ploughman's Sandwich 





Whenever I am busy chopping things I always think of watching my mother put together things in our family kitchen. I was always watching her when she cooked. I especially loved to watch her making her coleslaw.


She did not grate anything, except perhaps the carrot.  Everything was very methodically chopped. Even the cabbage.  She always looked so serene when she was chopping them.  


I now do mine the same way and I can say, with authority, there is a special comfort that comes when you are hand chopping things in the kitchen. Mom knew what she was doing.



Chopped Ploughman's Sandwich 




WHAT YOU NEED TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH

Just a few simple ingredients.  That's all. It looks like a rather long and lengthy list, but I promise you, these are all quite ordinary things.



  • 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
  • 6 slices of good deli-ham, chopped
  • 2 pickled onions, chopped
  • 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
  • 1/2 small apple, seeded and chopped
  • 1-inch piece of unpeeled cucumber, chopped
  • 2 TBS good chutney or pickle
  • 2 TBS good quality mayonnaise
  • 1 TBS Dijon mustard
  • 2 six inch pieces of a French baguette, split
  • soft butter for spreading

Chopped Ploughman's Sandwich 




I had Deli-ham, but I actually think this would be even better with some thick deli ham, or even leftover baked ham.  Cut into 1/4 inch pieces/chunks.


I struggled to measure the lettuce. I had about a cup of chopped lettuce, but how to put that into grams. I just couldn't figure it out, and so I gave a rough approximation measurement.


I used two kinds of cheese, a white farmhouse cheddar, strong and an orange Leicester that I happened to have in the refrigerator.  Again, chopped into 1/4 inch dice.



Chopped Ploughman's Sandwich




I used a beetroot and onion chutney. You could use a mango chutney, or Branston's pickle. What this does is add an element of sweetness, as well as a bit of heat and spice.    The pickled onion add a touch of sharpness.

The lettuce of course adds crunch as does the apple and the cucumber. You can leave out any of those if you wish. It will still taste good.

I added creaminess and a bit of heat by using a good mayonnaise and Dijon mustard. Hellman's and Grey Poupon. 


I had half of a one day old baguette which I cut into two six inch slices and then split and buttered with softened butter.  A fresh one would certainly be even better.



Chopped Ploughman's Sandwich 





HOW TO MAKE A CHOPPED PLOUGHMAN'S SANDWICH


It is quite an easy thing to make. Do be aware that these must be eaten as soon as possible after putting them together. If you are going to have to wait, you can put together the filling (with the exception of the lettuce) ahead of time and simply mix in the lettuce and fill the baguettes just prior to serving.



Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)



Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.


Fold in the chutney, mayonnaise and mustard, combining everything well together. Stuff the buttered baguettes with the ham filling and serve immediately.

Notes

If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.


Chopped Ploughman's Sandwich 




This was actually a really simple and delicious idea.  I quite enjoyed it.  The only thing that could have made it any better would have been having someone to share it with!


Make sure all of the ingredients you use are top quality and you can be assured of having a very tasty sandwich indeed!



Chopped Ploughman's Sandwich



Here are some other tasty sandwich offerings I have made and enjoyed in The English Kitchen. I think they are all delicious and I think you will agree! 


THE CROISSANT TURKEY CLUB -  How can you make a turkey club sandwich taste even better?  By stuffing it into a fresh and flaky, buttery croissant!  That's how!  Delicious, and filled with all of the things one might expect in a club sandwich!


THE WORLD'S BEST BLT - What makes this the world's best?  Thick slices of fresh ripe garden tomatoes, freshly cooked crisp smoky bacon, crisp rocket leaves,  dressed with a house vinaigrette and served on a crisp fresh ciabatta loaf spread with a tasty basil and garlic mayonnaise.  This sandwich is a party in the mouth!


Chopped Ploughman's Sandwich

Chopped Ploughman's Sandwich

Yield: 2 sandwiches
Author: Marie Rayner
Prep time: 15 MinTotal time: 15 Min
A tasty sandwich riff on the traditional British Ploughman's Lunch. Its delicious, but must be eaten immediately or the lettuce will go soggy.

Ingredients

  • 1 (1/2 inch thick) slice of a crisp head of iceberg lettuce chopped
  • 6 slices of good deli-ham, chopped
  • 2 pickled onions, chopped
  • 2 ounces (56g) cheese, chopped (I used a mix of strong white cheddar and Leicester)
  • 1/2 small apple, seeded and chopped
  • 1 inch piece of unpeeled cucumber, chopped
  • 2 TBS good chutney or pickle
  • 2 TBS good quality mayonnaise
  • 1 TBS Dijon mustard
  • 2 six inch pieces of a French baguette, split
  • soft butter for spreading
  • salt and black pepper (optional)

Instructions

  1. Butter both cut sides of the baguette with softened butter. (Note, I did not cut the baguette all the way through, but more like an open book.)
  2. Make sure all of your fresh ingredients are chopped about the same size. I used a 1/4 inch chop. Place the chopped lettuce, cheese, ham, cucumber, pickled onion and cucumber into a bowl.
  3. Fold in the chutney, mayonnaise and mustard, combining everything well together.
  4. Stuff the buttered baguettes with the ham filling and serve immediately.

Notes

If you want to take this on a picnic. Assemble the filling with the exception of the lettuce ahead of time and place into a covered container. Carry the lettuce separately as well as the buttered pieces of baguette. Fold the lettuce into the filling and assemble at the picnic site.

Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
 
Chopped Ploughman's Sandwich  

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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Meals of the Week July 9th - 15th

Sunday, 16 July 2023

 

Meals of the Week



Here I am again with another Meals of the Week post!  It seems that you all enjoy these posts and I have to say I am happy for that because I really enjoy putting them together.  Somehow sharing what you have eaten makes you more accountable I think and helps to keep me on the right path!  There's no getting lazy when you know you are going to be sharing some eating inspiration with others!


I do think that when you are a person who lives all on their own, or if you are an elderly person, the temptation is there to just not want to bother much with cooking and preparing meals. It is all to easy to just open a can or pop a frozen dinner into the oven or the microwave.


The truth is however those ready meals are more often than not loaded with fat, salt and preservatives and I happy to believe we are worth much more than that and worth the effort!  They are okay once in a while if you really get into a spot, but a steady diet of them is not a very good thing for anyone!


With that in mind I aim to share my weekly menus with you each week so that, hopefully, you can be inspired to want to cook and plan some of the same for yourself!


A lot of time was spent with family this week, but I still managed to cook me up some incredible deliciousness.  Here we go!



Instant Pot Pot Roast



SUNDAY, July 9th - Dinner at my sisters

Most Sunday's I go to my sister's for supper.  This week she had pot roast which my brother in law cooked on the BBQ. (Its been quite warm and humid.)  My sister just puts everything into a deep tin foil pan, covers it tightly with aluminum foil and pops it onto the BBQ. 


My Brother in law closes the lid the BBQ and it roasts as if it was in an oven.  Just on a medium low heat and he rotates the pan every so often. It wasn't a large roast, just a medium to small one and there were potatoes, onions and carrots in the pan, plus beef broth.


Another way to beat the heat and cook a good pot roast is to use an Instant Pot. You can access my recipe for a delicious Instant Pot Pot Roast here.  Its fabulously tasty and very simple to make.



Cold Plate



MONDAY, July 10th - Cold Plate 


On Monday, it was still pretty hot and humid. I had all sorts of cold salads left from my sister's Birthday Celebration on the Saturday so I put myself together a Cold Plate. Cold Plates are very popular here in the Maritime Provinces in the summer months. I shared a tutorial on the blog on how to put one together.


On this particular day I had some cold roast chicken, potato salad, macaroni salad, coleslaw, cucumber sticks, tomatoes and lettuce. It was delicious and because I already had the salads in, not a lot of trouble. Easy Peasy Lemon Squeezy as they say!



Tuna Melt Sliders



TUESDAY, July 11th - Tuna Melt Sliders 


It was still pretty hot and humid. That's July here in Nova Scotia.  Every once in a while we will get a big thunderstorm to help release some of it and cool things off.  On this particular day I turned my oven on briefly to make some Tuna Melt Sliders. 


This was a small batch recipe. My favorite tuna salad, combined with a layer of grated cheddar cheese in soft slider buns, which had been brushed with an onion Dijon butter prior to baking.  They are only in the oven for about 15 minutes altogether so not long enough to really heat up the kitchen.


Just long enough to melt the cheese.  The buns stay nice and soft with crisp tops and the cheese is all melty gooey.  I enjoyed this with some crinkle crisps (potato chips) on the side.



True Newf Poutine



WEDNESDAY, July 12th - Lunch at Jonny's Cook House 

I had wanted to take my sister out for lunch on her actual birthday the week before but the place we wanted to go to was actually closed and so we rescheduled for this week. My cousin Sheri joined us with her little boy Sawyer. It is one of our favorite places to eat!  The food is great!  And they have a bazillion different flavors of Ice Cream.


We had fish and chips, because theirs is really good, but usually we have the True Newf Poutine.  Since I developed a copy cat recipe for it (see link in previous sentence) we usually have fish and chips.  That True Newf Poutine is fabulous.  Hot crisp fries, cheese curds, hot gravy and a generous amount of Newfie style stuffing scattered over top! A real favorite around here!




Tater Tot Chicken Pot Pie



THURSDAY, July 13th -  Tater Tot Chicken Pot Pie


I used some leftover cooked chicken I had in the freezer to make a two person sized Tater Tot Chicken Pot Pie on Thursday.  This has all of the delicious flavors of a normal pot pie, with a rich and creamy gravy filled with cubed chicken, onions, peas, corn, and carrots.  


This is put into a baking dish, topped with a layer of grated cheese and then frozen tater tots are put on top to cover.  Baked in the oven the filling gets all lovely and bubbly and those tater tots get golden crispy brown delicious!  So yummy. I enjoyed with a side salad for a wonderfully economical and tasty supper! 


Instant Pot Beef Stew



FRIDAY, July 14th - Delicious Instant Pot Beef Stew 


My son arrived on Friday with his sweet wife and their three boys. They had requested that I make stew for supper. They love my stew.  I doubled my Instant Pot Beef Stew Recipe and used potatoes instead of gnocchi this time around. They loved it!  Tender chunks of lean beef and vegetables in a rich beef gravy.  Delicious! 


I also baked a loaf of my favorite Cheese Bread in the bread machine which went down a real treat with the stew!


Peachy Lemon Whip


For dessert we had Peachy Lemon Whip. This is a simple refrigerator dessert I have been making since my high school Home Economics days. Its simply delicious with a graham cracker crust bottom, a lush lemon whip over top and tinned peaches to cover. 


Cheese Crusted Grilled Cheese


SATURDAY, July 15th -  Cheese Crusted Grilled Cheese  


After feeding up my son and his family on pancakes, sausage and bacon for breakfast, they went on their way to camp. They will be back again once camp is over for a few days and we will have our real visit then.   I am looking forward to hearing all about their camp!


I was exhausted though by the time supper rolled around so I made myself something simple. Just a cheese crusted grilled cheese sandwich and a mug of tomato soup.  It was perfect. Not a lot to clean up afterwards and nice and filling. No fuss, no muss.


And there you have it my meals for the past week. I tried to keep my kitchen nice and cool this past week!  I think I will be doing the same in the week to come!  It was  a very delicious week nonetheless and I got to share a lot of it with family, which was the best part of all!



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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Tater Tot Chicken Pot Pie (for two)

Wednesday, 12 July 2023



Tater Tot Chicken Pot Pie
 




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!


  

Tater Tot Chicken Pot Pie 





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!  





Tater Tot Chicken Pot Pie 





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.  

Tater Tot Chicken Pot Pie 





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





Tater Tot Chicken Pot Pie





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.





Tater Tot Chicken Pot Pie 







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.




Tater Tot Chicken Pot Pie
 




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.



Tater Tot Chicken Pot Pie 





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!




Tater Tot Chicken Pot Pie





Some other chicken casseroles which I have made in The English Kitchen that you might like are:



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
Author: Marie Rayner
Tater Tot Chicken Pot Pie

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

  1. 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.
  2. 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.
  3. 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.
  4. Season to taste with salt and pepper. Stir in the thyme and nutmeg.
  5. Stir in the frozen vegetables and the chicken, combining everything thoroughly together. Pour into the prepared baking dish and level off.
  6. Sprinkle the cheese evenly over top and then lay the tater tots over the cheese in an attractive manner.
  7. 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.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #marierayner5530
Tater Tot Chicken Pot Pie






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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