Showing posts sorted by relevance for query sandwich. Sort by date Show all posts

Toasty Leftover Porchetta Sandwich

Name: Toasty Leftover Porchetta Sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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); 1 TBS full fat mayonnaise; 1/2 tsp gourmet garden basil; Pinch garlic powder; 1/2 tsp Parmesan cheese

Thursday, 7 April 2022

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.

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.

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.

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!

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

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.

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.

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!

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

Author: Marie Rayner

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!

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it marierayner5530

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

Thanks so much for visiting. Do come again!

Follow my blog with Bloglovin

read article

Victoria Sandwich Cake

Sunday, 29 September 2019

I am enjoying a quiet Saturday as I sit and write this. Usually at the weekends, I like to bake a cake or some such.

Sometimes it will be a fancy cake, especially if we are celebrating something. More often than not it is a Victoria Sandwich Cake. This is quite simply, the best.

In all truth our favourite cake is the simple Victoria Sandwich Cake. That is the one we enjoy eating most of all, and the one I enjoy baking most of all.

I know I have shared it with you before, but can you ever share something that you love too many times? I think not . . .you can never have too much of a good thing!

My mother always filled our cakes with jam. With jam in the middle a cake needs no other adornment. Especially if you use really good jam. And I always do.

My father always loved cake with jam in the middle and it was something we all enjoyed. My jam of choice has always been Bonne Maman. It just has the nicest consistency and the right amount of fruitiness!

Jam is a very versatile ingredient. You can change the flavour of a plain cake such as this just by varying the type of jam you choose to use.

But it must always be a good jam. Homemade is good of course, but if you are buying your jam, make sure you get a quality one.

More often than not I will use strawberry jam. That is my favourite, along with raspberry which follows a close second.

These are what are the most traditional for this purpose. Any red jam looks great actually.

Here are some suggestions to shake it up a bit. Add a bit of lemon zest to the batter before baking and fill it with some wild blueberry jam.

You have yourself another tasty combination. The flavour of lemon and blueberries together is unmatchless.

If you add some freshly grated nutmeg and a bit of vanilla. Fill it with peach or apricot jam and your cake is lifted to an entirely different level.

Or you could fold raspberries into the cake and fill it with peach jam. Voila, a sort of a peach melba cake!

And don't get me started on lemon curd. Lemon curd in the middle is another favourite of mine. I completely adore Lemon Curd.

I could eat it with a spoon. Shhh . . . don't tell, but whenever I use it I always eat a cheeky spoonful. That's yours and my little secret now.

In the summer filling this cake with a layer of whipped or clotted cream and sliced strawberries turns this cake a beautiful indulgence . . .

You cannot get much better than a cake filled with softly whipped cream and berries. You do have to eat the whole thing on the day, but that is so not a problem!

This is a cake that can be as simple as you wish. It can also be as elaborate as you wish. It suits all occasions.

It is the Birthday cake of choice in this house and so quick and easy to whip up. You can seriously have one of these on the table in less than an hour, tops and that allows for cooling.

It is perfect for cold and dismal, rainy autumn afternoons near the end of September. A day when all you want to do is hunker in with a good book and a hot cuppa.

A day when you can pull a blanket over your knees and just hunker down. A day when you are wanting comfort of the utmost kind.

If ever there was a cake that you could consider to be a comfort cake, this is it. Comfort, pure and simple and most delicious.

Yield: Makes 1 7-inch cake

Author: Marie Rayner

Victoria Sandwich Cake

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!

ingredients:

170g of butter (12 TBS,)
170g caster sugar (3/4 cup)
3 large free range eggs, beaten
1 1/2 tsp baking powder
170g self raising flour (a scant 1 1/4 cups)

To finish:

strawberry or raspberry jam
caster sugar or powdered sugar to dust on top

instructions:

How to cook Victoria Sandwich Cake

Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Sift the flour together with the baking powder.
Cream the butter and sugar together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, levelling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam. Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and cut into wedges to serve.

Created using The Recipes Generator

If I am lucky this will last us several days, but since it is a favourite of both of us, I don't expect that it will be around much longer that. Quick, easy and delicious. Qualities that are pretty hard to beat!

Up Tomorrow: Fried Egg Sandwiches (brought forward from the other day)

read article

Pork Chop Sandwich

Thursday, 16 July 2020

I took out what I thought was chicken for our supper the other night, but it ended up being boneless pork loin chops.

I remembered having spied this recipe for a Pork Chop Sandwich on Just a Pinch one day. It had sounded really delicious with grilled chops and a fabulous sounding sticky balsamic onion relish.

I had filed it in my brain as something I wanted to cook one day and could see no time like the present. The stars were perfectly aligned, plus I had thawed chops to use up.

Kaiser Buns don't exist over here in the UK, not that I can find at any rate, so I made do with Sesame Seed Brioche Burger Buns. We like them a lot actually so it was not a hardship.

All the bread and buns here in the UK are fabulous.

I created a pork chop seasoning to dust the chops with prior to grilling them. It was very easy to make. I like making my own seasoning mixes as you know. You know exactly what's in them and there are no preservatives involved.

This one is quite peppery so be warned. Don't overdo it! It does however go really well with pork! Other than the usual suspects of salt and pepper, there is tarragon, thyme, onion and garlic granules, paprika, and lemon pepper . . .

It sounds a bit unsual but it really works well together. I ground them up in my spice grinder to a powder, but you could leave them whole if you want a bit of texture.

The real star is the balsamic onion relish! Oh boy, but I could eat those onions on their own just with a spoon!

I adore anything with Balsamic Vinegar. (Make sure you use a good one.) There is also some soy sauce and brown sugar and more pepper involved. Sticky and sweet, these are quite simply fabulous!

Normally I would have grilled the chops out on the BBQ, but with all the rain we have been having I had to make do with my indoor electric grill.

I buttered the buns and toasted then under my oven grill before applying the onion relish and the grilled chops.

I have to say these were absolutely fabulous. I can't think of a single thing that would make them any better . . .

Not a single thing. Perfection.

Pork Chop Sandwich

Yield: 6

Author: Marie Rayner

Something deliciously different to do with your chops! Perfectly seasoned and grilled chops served on toasted buns with a fabulous balsamic onion garnish.

Ingredients:

For the chops:

2 boneless chops, 1/2 inch thick
pork chop seasoning as below

For the onion relish:

1 TBS olive oil
1 TBS butter
1 large spanish onion, peeled, halved and sliced into half moons
2 TBS good balsamic vinegar
2 TBS soy sauce
1 tsp brown sugar
1/2 tsp black pepper

You will also need:

six kaiser rolls split and toasted

Instructions:

First make the relish. Heat the oil and butter in a large skillet until it begins to foam. Add the onions. Cook, stirring frequently, until the onion begins to soften and brown. Add the remaining ingredients and stir well to combine. Cook for another 7 to 8 minutes over low heat until deep brown and very soft. Scrape into a bowl and set aside.
For the chops. Pound them a bit to tenderise. Season with some of your pork chop seasoning. Prepare your grill to a high temperature. Add the chops. Grill for three minutes on each side. Remove to your toasted buns, topping the chops with some of the balsamic onions to serve.

notes:

Perfect Pork Chop Seasoning: Mix together in a spice grinder, 3 TBS of salt, 1 TBS pepper, 1/2 TBS granulated garlic, 1/2 TBS granulated onion, 1/2 TBS sweet paprika, 1/2 TBS lemon pepper, 1/2 tsp each dried tarragon and thyme leaves, 1 tsp sugar. Grind together until of an equal consistency Store in an airtight container in a dark place for up to 6 months.