Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
We have a couple of Missionary Elders coming for tea tonight and one of them doesn't like Vegetables. I know! I cannot imagine not like vegetables! Anyways, I made a nice Macaroni and Cheese for supper, which I will serve with some Gammon and carrots (the only vegetable he will eat) and a salad.(which he won't eat, but I have to have salad!)
I had too much macaroni and cheese for the baking dish and so I decided to lend my hand to doing something tasty with the bit that didn't fit. I know . . . I can't help it, the wheels in my culinary head are always turning.
I can't claim to have invented this . . . but it's new to me. If you've already done this, I haven't stolen your recipe. We are just great minds that think alike! (What a fab idea to think that the world is filled with great minds thinking alike!) They say there is nothing new under the sun, only new ways of doing things. I expect that is true.
I decided to create a Grilled Macaroni and Cheese Sandwich, and then I decided as I was gathering my goodies that it would taste even better with crisp pancetta between the layers.
Each bite brings the taste of buttery toasted bread |(Garlicky if you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese! WOWSA! This was FABULOUS!
I was too afraid to eat the whole thing. My arteries were constricting just thinking about it so I tortured the Toddster with half of it. He seemed to enjoy it as well. Now I am pondering what else I can do to this to take it even further over the top. Any ideas??? (I think some rocket/arugula would be a nice addition. Next time!!)
*Grilled Pancetta, Mac & Cheese Sarnies*
Makes onea small handful of grated cheddar cheese
Butter
the outsides of the bread with some softened butter or garlic
mayonnaise. Place the grated cheese on the un-buttered side of one
slice of bread and spread the macaroni and cheese on the un-buttered
side of the other slice. Grind a goodly amount of black pepper on the
macaroni and cheese. Lay the slices of cooked pancetta on top of the
cheese on the other slice. Carefully press the two sides together,
taking care that the plain buttered sides are on the outside. Heat a
small nonstick skillet. Carefully add the sandwich and brown first on
one side, then flip over and brown on the other side. Wait a few
minutes and then slice into halves or quarters and enjoy!
You can find a really good Mac & Cheese recipe here.
I know tomorrow many of you have refrigerators bulging with turkey leftovers. Some of you will be scratching your heads and trying to come up with new and interesting things to do with them.
Here are some tasty ideas this morning to help you use up some of those scrummy
leftovers. Of course you could just have a reheat of the leftovers, but
it's also nice to dress them up in a few different ways too!
You Brits and Canucks might want to bookmark this page as Christmas is less than a month away and you 'll be wanting to figure out what to do with your Christmas Turkey leftovers then!
Hot Turkey Poutine. It's
your favourite sandwich, but it's not a sandwich. It's poutine!
Chips, cheese, gravy, stuffing and turkey! This is soooo good, I often
just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!
Turkey Hash. This dish is something I like to do with leftover turkey. It's really simple to make and quite delicious.
With both sweet and regular potatoes, celery, carrots, spring onions and plenty of cheese! Pass the lefover gravy! Yum yum!
Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy.
This is one of my favourite things to do with leftovers.
Turkey & Ham Pie. How to turn a little bit of leftover cooked ham and cooked turkey into a delicious new creation that the whole family will love.
Creamy and rich. If it is in a pastry I am all over it. I adore pot pies and this is fabulously tasty!
Stacked Turkey Mexi Melts. These are surprisingly hearty and delicious. Serve with a salad on the side for a complete meal.
Although the recipe does use ground turkey, you can just replace that with chopped cooked turkey and they will be just as delicious!
Green Chili Turkey Enchiladas. Rich, creamy, spicy and delicious. A great way to use up some of your leftover holiday turkey! Fabulously tasty!
I just adore these!!
Bombay Turkey. Who fancies a curry? Something deliciously different to do with your turkey leftovers!
This always goes down a real treat with everyone. A bit of rice, some naan bread on the side and nobody minds in the least that it is leftovers!
Cheesy Cornbread Turkey Pot Pie. You are going to love this delicious version of a Turkey Pot that I am sharing. Whether you are in the UK and looking at this after Christmas, or in North America, it is sure to please everyone!
Leftovers from your holiday meal, put together in a very delicious way.
Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!
My mom always made Turkey Pot pies. We loved them! You can follow the outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.
*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe
2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk
Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.
I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!
*Curried Turkey Salad*
Serves 4
2 cups of leftover cooked turkey, cut into cubesServes 4
olive oil
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
salt and pepper to taste
Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.
*Turkey and Stuffing Pie*
Serves 4
Serves 4
Printable Recipe
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the turkey. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the turkey. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
*Creamed Peas and Carrots*
Serves 4
Serves 4
Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie.
2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)
Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.
A delicious leftover Turkey Casserole never goes amiss. This one is a bit different than other casseroles. It's kind of like a Turkey Cottage pie! You have delicious layers of turkey, mash, stuffing and a few other tasty bits!
*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe
A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.
4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese
Serves 4 to 6, depending on appetites
Printable Recipe
A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.
4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese
Preheat the oven to 190*C/375*F/ Butter an 8 inch square casserole dish. Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces. Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.
Bake for 40 minutes, or until bubbling and heated through. Allow to stand for 10 minutes or so before serving. Delicious!
Here's another delicious Turkey Oven Bake.
*Turkey Oven Bake*
Serves 4 to 6
Printable Recipe
Printable Recipe
A delicious casserole that is very easily thrown together. A real family pleaser!!
one heaped mug of long grain rice
3 mugs of cooked turkey, chopped
2 mugs of cooked chopped broccoli
1 tin of condensed cream of chicken soup (batchelors, or campbells)
375ml of milk (1 1/2 cups)
250ml of chicken broth (1 cup)
2 dessert spoons of mayonnaise (about half a cup)
2 stalks of celery, trimmed and chopped
1/2 medium onion, peeled and chopped
8 ounces of strong cheddar cheese, grated
salt and black pepper to taste
crushed round buttery crackers, about a handful
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large shallow baking dish. Set aside.
Stir
together the rice, turkey, broccoli, soup, milk, broth, mayonnaise,
onion and celery in a bowl. Add half of the cheese and stir again.
Season to taste with some salt and pepper. Pour into the prepared
baking dish. Cover tightly with some foil.
Bake
for 30 to 35 minutes, until the rice is cooked and the casserole is
bubbling. Remove from the oven, top with the remaining cheese and
crushed crackers. Bake for a further about 10 minutes until the cheese
is nicely melted on top and it is lightly browned. Serve hot.
Salads are always nice, especially when it's as tasty as this delicious Turkey Cobb Salad!
*Turkey Cobb Salad*
Serves 4
Printable Recipe
This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!
2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)
First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.
Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.
Serves 4
Printable Recipe
This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!
2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)
First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.
Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.
And there you have it! A multitude of ways to use up some of your temptingly tasty turkey leftovers! I am sure some of these will come in handy!
Happy Thanksgiving!
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!
When we were in town the other day I saw this sandwich advertised on one of the little cafe windows. I think it was an Italian one.
It sounded fabulous. Cranberry, Bacon and Brie Panini. What's not to like about that!
That very day I bought a wedge of Brie at the cheese mongers in the Market. I was already formulating a plan in my head.
I already had some nice dry cure streaky bacon in the fridge. I like to buy dry cure bacon. It's not pumped full of water. I hate bacon that has been pumped full of water. The dry cure bacon fries like a dream and tastes a bazillion times better.
I used a spicy cranberry chutney, because I rather like that. But regular cranberry sauce would be delicious as well I think. I just happened to have some of my homemade Cranberry Chutney to use.
I also added some greenery . . . mustard cress, for colour and for a bit of a peppery bite. But you can use any microgreen you want, or even just leave greens out altogether.
Some nice fresh Panini rolls and Bob's your Uncle! These went down a real treat. They were rich and smokey and sweet and salty . . . deliciously scrummy.
I do so love a good sandwich. I applaud the Earl of Sandwich who supposedly invented the Sandwich. He was on to a really good thing for sure.
Even my husband who is basically a "cheddar" man loved them. Seriously the man thinks that only cheese worth eating is cheddar.
He complained when we were in France a few years ago and we couldn't get any. Any cheese of the world you could imagine . . . but no cheddar. If it's not cheddar it's not cheese as far as he's concerned!
*Cranberry, Bacon and Brie Panini*
for two
Printable Recipe
Fabulously moreish panini. Salty and sweet, rich and a bit peppery from the mustard cress.
two panini buns
6 rashers of streaky bacon, cooked to your desired doneness
4 slices of brie cheese
a handful of mustard cress (can use rocket or watercress)
4 TBS cranberry sauce
butter
Cut
your panini buns in half horizontally. Spread the bottom half of
each with 2 TBS of the cranberry sauce. Top with 2 slices of Brie on
each some cress and 3 slices of bacon. Place the panini bun tops on
each. Butter lightly on the outsides and then toast in a panini press,
or in a hot skillet just until golden and the cheese has begun to
melt. Serve hot and cut in half on the diagonal.
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!
With all of the fresh tomatoes we are enjoying at the moment its fair to say that we are also enjoying our favourite Bacon Lettuce and Tomato Sandwiches. There is nothing so delicious on earth as a BLT made with fresh garden tomatoes and crisp streaky bacon. We love them and this is the season now for beautiful garden tomatoes.
The most common way of cooking bacon is in a skillet on top of the stove. This requires lots of standing and flipping and can be quite time consuming and somewhat messy as it can spatter all over the top of your stove.
Did you know you can cook bacon perfectly in the oven, and that you can do so easily with a lot less fuss, muss and mess? Its true you can and here are two ways of doing it that will yield two completely different results depending on what you want to use the bacon for. Chewy or Crisp, the choice is yours. (Todd is not fond of overly crisp bacon and prefers his to be a bit chewy.)
FOR CHEWIER BACON
You get a chew finish on your bacon when you bake it directly on the baking tray. (Depending on how long you cook it for that is. Obviously if you leave it in for a longer time than suggested you will get a crisper finish.)
Preheat the oven to 190*C/375*F and line a baking tray with sides with some aluminium foil for a really easy clean up. Lay your bacon rashers out on the tray in a single layer, leaving space in between them. Don't allow it to overlap.
Place into the preheated oven and bake for 15 minutes.
Remove from the oven, flip the rashers over using some tongs. Return the baking tray to the oven and bake for a further 5 minutes.
Remove the cooked bacon to a tray or plate lined with paper kitchen toweling to drain.
FOR CRISPIER BACON
Cooking your bacon on an baking rack, directly over an oven tray results in a crisper finish as the hot air of the oven circulates completely around the bacon. Do note that you will need to use a cooling rack that has an oven-safe coating on it as if it doesn't, it could be permanently damaged, or worse transfer something you don't want to be eating to your bacon.
Preheat the oven to 190*C/375*F. Line a large baking tray with a lip with some aluminium foil. Place the cooling rack on top of the baking tray. Lay the rashers of bacon on top of the cooling rack in a single layer, leaving space between them and taking care not to overlap them.
Roast in the preheated oven for 15 minutes. Remove from the oven.
Using a pair of tongs, carefully flip the bacon rashers over and then return the pan to the oven.
Roast for a further 8 to 10 minutes until completely cooked and crisp. Remove to a paper towel lined plate or tray to drain.
Here you can see the difference between the two methods of roasting. For a Bacon and tomato sandwich I prefer the bacon a bit chewy, baked directly on the baking sheet. For something like a Caesar salad or another dish where you will be crumbling the bacon I like to roast it on a rack.
When I cook my bacon I always cook the full package. Once cooked and drained, you can store it in a zip lock bag in the refrigerator for up to a week, or freeze it in an airtight container for longer, ready to take out as and when you need it. Why pay a premium price for already cooked bacon when it is so very easy to do yourself and so easy to store, handy and ready to use as and when.
I often buy bacon when it is on offer and will cook up the whole lot. Obviously these timings are just guidelines and works well for thin rashers of bacon. If you have thick sliced bacon it may take a few minutes longer.
Any cooked bacon can be simply reheated in the microwave. Wrap in a slice of paper towel and nuke it for about 15 seconds on medium to reheat.
Here are some of my favourite ways to use cooked bacon! Simply click on the recipe titles to go to the recipe.
The Hearty Salad Sarnie (Sarnie is another word for sandwich.) An open faced knife-and-forker with sour dough bread, baked deli ham, sliced deli turkey, sliced ripe tomatoes, sliced hardboiled egg, lettuce and crisp bacon, accompanied with a rich and tangy dressing.
All Dressed Blooming Baked Potatoes. Petal cut potatoes, specially dressed with a butter baste prior to baking in the oven, topped with cheese and crisp bacon. Serve hot wih sour cream and spring onions.
Bacon, Egg and Creamed Spinach on Toast. Toasted Ciabatta rolls topped with creamed spinach, crisp rashers of bacon and fried eggs. Incredibly simply delicious!
Bacon and Egg McMuffin Casserole. This is like having your favourite fast food breakfast sandwich in the
comfort of your own home. This is a delicious casserole and is sure to
please the whole family! You can have it for breakfast, but in all
honesty, we enjoy it for supper. You can serve it with ketchup if you
like or syrup. I am partial to Maple syrup on this.
Two Hander BLT Sandwich. This is the absolute BEST BLT you will ever eat. Seriously. With a Basil Pesto
Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots
of lively fresh rocket leaves . . . and a sturdy baguett.
World's Best BLT. What makes it the best? Well maybe it's the Pesto
Mayo . . . or it could be that lovely Balsamic House Dressing that you
drizzle over the tomatoes. Whatever it is, it IS the world's best,
hands down.
And then of course you can just go old-school with some toasted bread, mayonnaise, crisp bacon, sliced ripe tomatoes and plenty of crisp lettuce.
All of this talk about bacon is making me hungry again!! Its a good thing I have some already cooked and waiting in the refrigerator!
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