Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
A new Lidl shop opened near us recently and they have a lovely in store bakery where they bake fresh rolls and other baked goods. I confess I am a bit of a glutton when it comes to fresh rolls and such.
They are like a siren to a seaman. They call to me. I just love bread.
They have these really lovely cheese rolls. They aren't round like most buns, but shaped like diamonds and have a nice amount of cheese on top.
Baked perfectly so that the cheese isn't burnt. They are like a sour dough kind of a roll. Crisp on the outside, chewy inside. Perfection.
I had the last of the leftover roast chicken to use up. I decided to make a filling that I could stuff the rolls with and then toast them in the oven.
I do love a hot sandwich or baguette, don't you? Toasty bread, hot filling. Yum yum!
I shredded the chicken and mixed it with a goodly amount of cheese. I used a mix of mild and strong Cheddar cheese and some Dutch Gouda which has great melting properties and a lovely flavour.
You can never go wrong with a melty cheese. Well, any cheese really. I love cheese.
Along with that I added some thinly sliced spring onions, or scallions as you might call them in North America. My friend Tina's husband Tony grew them this summer and they did really well.
We have been treated to several bunches of them now and I think they are still producing. They are just gorgeous!
Far superior to any you might find in the shops, which begs the question, just how long does it take our fresh fruit and veg to reach our grocery store shelves? I reckon it is a lot longer than we might these.
These fresh spring onions are like nothing I have ever tasted. They are crisp and delicious! We love them!
I moistened the mix with some Caesar salad dressing because I love the flavour, but you could just as easily use ranch if you like, or any other creamy dressing that calls your name!
Your options are only limited by your imagination. Just use your favourite dressing.
Once I mixed all of that together, I stuffed it into the split rolls and then toasted them in the oven in a covered casserole.
I did this so that they wouldn't get too TOO crisp, and yet the cheese would melt and everything would melt together in a most delicious way! Wise choice on my part.
We had these sandwiches hot with some vegetable sticks for a beautiful lunch!! They were really delicious!
We could have just as easily enjoyed them with potato chips. Whatever you enjoy with a hot sandwich would go well.
The cheese was all gooey, and the chicken well flavoured with the dressing, and those delightfully crisp spring onions added just the right texture and amount of sharpness!
As you can see I filled them generously. I was taught from a girl that if you want to make a good sandwich you never stint on the filling.
A good sandwich has to be filled generously or all people will taste is the bread. And whilst these are mighty tasty rolls, I wanted the filling to shine!
A little bit messy to eat, but all good sandwiches, especially hot ones, can be a tad bit messy to eat. It only adds to their tastiness!
Make sure you add napkins!
I wish I could adequately show you just how delicious these were with my photography, but alas, the pictures don't really do these tasty babies justice!
I have never been really good at food photography. I try my best. I want to show you deliciousness.
You will just have to take my word for it. These sandwiches were the bomb! They were truly delicious.
From beginning to end. Top to bottom, inside and out.
But don't just take my word for it. Try them for yourself and see. You begin at the very beginning . . .
With an excellent roll or a crusty bun.
Yield: 4
Chicken Stuffed Rolls
prep time: 5 minscook time: 15 minstotal time: 20 mins
These are delicious! Serve hot with some potato chips or vegetable sticks for a really tasty lunch or with something more substantial for a main meal.
ingredients:
4 large crusty rolls
2 large single boneless, skinless chicken breasts, poached and shredded
(Or the equivalent of leftover roasted chicken breast meat, shredded)
120g four cheese blend (generous cup)
2 spring onions, trimmed and finely sliced
a generous grinding of black pepper
pinch of salt
220g ranch or Caesar dressinginstructions:
Preheat the oven to 190*C/375*F/ gas
mark 5. Have ready a baking dish with sides large enough to hold all of
your rolls in a single layer.
mark 5. Have ready a baking dish with sides large enough to hold all of
your rolls in a single layer.
Mix together the
chicken, cheese, spring onions, seasoning and salad dressing to combine
well. Slice your rolls in half through the middle horizontally. Spread
a portion of the chicken filling onto the bottom of each roll, dividing
it equally. Top with the tops of the rolls. Cover and seal in the
baking dish with some aluminium foil. Bake for 10 to 15 minutes until
the cheese has melted and they are heated through. Let stand for about
10 minutes prior to serving.
chicken, cheese, spring onions, seasoning and salad dressing to combine
well. Slice your rolls in half through the middle horizontally. Spread
a portion of the chicken filling onto the bottom of each roll, dividing
it equally. Top with the tops of the rolls. Cover and seal in the
baking dish with some aluminium foil. Bake for 10 to 15 minutes until
the cheese has melted and they are heated through. Let stand for about
10 minutes prior to serving.
Created using The Recipes Generator
I think this filling would also make a great grilled sandwich. I would brush the outsides of the bread with a bit more Caesar salad dressing prior to grilling in that case and use a nice thick whole wheat bread, grilling them in a hot skillet until tasty toasty and just right!
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!
I spied this Breakfast Casserole on a site called Dinner Then Dessert the other day. It looked really, really tasty.
I adore Breakfast types of casseroles, and I don't think you can ever have too many different recipes for them. They all come in handy, especially around the holidays!
I also love McDonald's Egg McMuffins. Usually over here I get the sausage and egg one because I am not fond of the bacon that they use at our local McDonald's.
I do love their English Muffins however. I don't know how McDonald's get them so soft. It must be a special brand of English Muffin that they use. I think they're just lovely.
So, anyways . . . when I spied this Egg McMuffin Casserole on Pinterest I knew it was something I wanted to make. I loved everything about it.
I sent my husband to the shops for some English Muffins. He came back with these . . .
Oven bottom muffins. It seems that somehow my elderly husband has gotten to the ripe old age without knowing the difference between an English Muffin and an Oven Bottom Muffin.
He saw the word muffin and that was that. I suppose I should be happy he didn't come home with these . . .
Totally edible of course, but not fit for purpose.
He ended up having to go out again once I showed him what I wanted properly. Grocery shops are filled with men wandering up and down the aisles with a look of stunned stupor on their faces.
We got there in the end (which is what counts!) but he had to go to about 4 different shops to find them. When he did find them, he got the very last package on the shelf.
They were marked down as they were right on their due date. I wasn't too bothered with freshness for a casserole anyways, so that was alright.
Friday is a bad day to buy English muffins I guess!
Back to the casserole. You cut a thin slice from each side of the muffins and use them to line a baking dish.
Once you've done this you butter the main bits of the muffin, cut them into 1 inch cubes and toast them in an oven. This helps to crisp them up a bit.
I like to cook my bacon in the oven, so I just cook the bacon at the same time.
You won't want the bacon to be really crisp as you will be cooking it again in the casserole. So a bit flimsy is what works best, not crisp.
The toasted muffin cubes get put into the baking dish. You then pour a mixture of beaten eggs, seasoning and milk over top.
Finally you scatter the crumbled bacon and some crumbled cheddar cheese over top. Easy peasy.
You could just grate the cheese, but I like the crumbles best. When you use crumbled cheese you get little pockets of cheese throughout.
I like the un-dyed cheese best. I also always use a strong cheddar when cooking. I find it has the best flavour.
I really, really love cheddar cheese. My husband thinks there is no other cheese but cheddar . . . that's an Englishman for you!
He was shocked when we went to France and he couldn't get cheddar. Every other cheese in the world, but NO cheddar. Talk about disappointed!
But I digress. Once I have everything in the dish, I smoosh things down a bit with a fork so all of the muffins get a bit damp.
It also helps to cause some of the bacon and cheese to fall down into nooks and crannies. You then bang the casserole into a moderate oven for about half an hour . . .
Until the top is golden brown and the eggs are set, and everything is gloriously tasty! Oh boy, but this is some good!
Yield: 6
Bacon & Egg McMuffin Casserole
prep time: 20 minscook time: 40 minstotal time: 60 mins
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.
ingredients:
6 large free range eggs
480ml whole milk (2 cups)
1 tsp salt
1/4 tsp black pepper
1 pound bacon
240g strong cheddar cheese (8 ounces)
6 large English Muffins
softened butter
To serve:
Tomato Ketchup or Maple syrup (optional)instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square casserole dish.
Cook
the bacon in the pre-heated oven until 3/4 cooked. You want it to still
be a bit flimsy as you are going to be cooking it some more in the
casserole dish.
the bacon in the pre-heated oven until 3/4 cooked. You want it to still
be a bit flimsy as you are going to be cooking it some more in the
casserole dish.
Cut the cheese into chunks and
then blitz in a food processor until crumbly. (Alternately you can just
grate it, but I like the crumbles better.)
then blitz in a food processor until crumbly. (Alternately you can just
grate it, but I like the crumbles better.)
Cut
a thin sliver from the tops and the bottoms of each muffin. Place
these bits overlapping in the bottom of the casserole dish. Butter the
muffins and cut them into 1 inch cubes. Place them onto a baking tray
and bake in the oven for about 10 minutes, until crispy. Put them into
the casserole dish.
a thin sliver from the tops and the bottoms of each muffin. Place
these bits overlapping in the bottom of the casserole dish. Butter the
muffins and cut them into 1 inch cubes. Place them onto a baking tray
and bake in the oven for about 10 minutes, until crispy. Put them into
the casserole dish.
Beat the eggs and milk
together with the salt and pepper to combine. Pour this over top of the
muffin cubes. Chop the bacon and sprinkle it on top of the casserole
dish and scatter on the crumbled cheese. I like to push down the muffin
pieces a bit so that they absorb more of the egg/milk mixture and so
that some of the cheese and bacon go down into any spaces.
together with the salt and pepper to combine. Pour this over top of the
muffin cubes. Chop the bacon and sprinkle it on top of the casserole
dish and scatter on the crumbled cheese. I like to push down the muffin
pieces a bit so that they absorb more of the egg/milk mixture and so
that some of the cheese and bacon go down into any spaces.
Bake
uncovered in the heated oven for 35 to 40 minutes, until golden brown
and set. Let stand for 10 minutes before cutting into squares to serve.
uncovered in the heated oven for 35 to 40 minutes, until golden brown
and set. Let stand for 10 minutes before cutting into squares to serve.
Created using The Recipes Generator
My husband enjoyed his with tomato ketchup, I had mine with Maple Syrup (in true Canadian fashion). We both enjoyed this very much.
It made a beautiful light supper on the first day and he enjoyed the leftovers warmed up on the second day. (I only made half the recipe as there are only two of us.) All in all I would call this a winner/winner of a tasty dinner!
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!
Tuna wasn't something we ever had when I was growing up. My first experience with it was when I was about 14 years old. I was in Band at school and we had our practises during the lunch hour. I remember sitting in the band room and my friend had a tuna sandwich for her lunch that her mother had made. She wasn't too impressed with it and asked if I would like to exchange sandwiches with her. I said why not!
I couldn't begin to tell you what kind of sandwich I had in my own lunch but I have never forgotten how delicious her tuna sandwich was. To this day it lives on in my memory as one of my favourite tastes of all time!
I think I may have talked my mother into buying tuna after that, I'm not sure. I do know that tinned tuna fish was a staple in my store cupboard when I was raising my own family, and it still is.
I was buying tuna in the grocery store one day, many moons ago and an old Italian woman told me only to always buy albacore tuna. All the rest was garbage she said. Who was I to argue with Italian wisdom. I reckon they know their tuna fish. She also told me that blunt ended carrots were sweeter.
In any case, ever since then, I have only ever bought albacore tuna fish and blunt ended carrots, and I have to say she was correct. Albacore tuna is the best and blunt ended carrots are sweeter!
The tuna in this tuna melt is flavoured with a mixture of mayonnaise and basil pesto. If you have fresh homemade pesto, so much the better.
There is also some garlic, and seasoning in the tuna mixture, along with grated Parmesan cheese. Do be judicious with the salt as Parmesan cheese on its own is rather salty, but I always like to add a hefty bit of black pepper as I really like black pepper.
I like knife and fork, open faced sandwiches. These can also be done as a closed sandwich very easily by using two slices of buttered bread. I like them open faced and I add a couple slices of ripe tomato to the tops as well. You can also put slices of tomato in a closed sandwich if you want, or you can leave the tomato out altogether. I sometimes add chopped olives to my tuna. Its all good.
A slice of melty mozzarella goes on top of the bottom buttered slice of bread, then the tuna, then the tomatoes and then another slice of mozzarella. I like the melting properties of Mozzarella, but Gouda also works really well as does Swiss. Just make sure it is a smooth melting kind of cheese.
Toast the bread bottoms in a warm frying pan. Don't be too much in a rush to do this. I find medium low heat best, and you get a nice crispness to the bread. After that's done, pop the whole bit under a grill to really melt that cheese and gild the lily. YUMMY!!!
Yield: 2
Parmesan Pesto Tuna Melts
prep time: 5 minscook time: 5 minstotal time: 10 mins
A quick, easy and delicious open faced tuna melt sandwich that everyone is sure to enjoy. You can easily double the recipe ingredients to serve four people.
ingredients:
1 (145g) tin of albacore tuna, drained and flaked (1 5-oz tin)
2 TBS good quality mayonnaise
2 TBS prepared basil pesto
45g grated Parmesan cheese (1/4 cup)
1 small clove garlic, peeled and minced
salt and black pepper to taste
2 thick slices of a sturdy type of bread
softened butter to spread
ripe tomato slices
4 slices mozzarella cheese
instructions:
Flake the tuna into a bowl. Stir in the mayonnaise,
pesto, parmesan cheese and garlic. Season to taste with salt and black
pepper. Set aside.
pesto, parmesan cheese and garlic. Season to taste with salt and black
pepper. Set aside.
Heat the oven grill to high.
Butter
one side of each slice of bread. Put the bread slices, butter side
down, into a large skillet, which you have warmed. Place a slice of
cheese on each. Divide the Tuna mixture between both slices of cheese
covered bread, evenly. Top each with several slices of tomato and then
another slice of mozzarella cheese. Cook until the bottom of the slices
of bread have turned golden brown. Flash the pan under the heated oven
grill for a couple of minutes, long enough to melt the cheese, and gild
it in a few places. Remove from the grill and serve immediately.
one side of each slice of bread. Put the bread slices, butter side
down, into a large skillet, which you have warmed. Place a slice of
cheese on each. Divide the Tuna mixture between both slices of cheese
covered bread, evenly. Top each with several slices of tomato and then
another slice of mozzarella cheese. Cook until the bottom of the slices
of bread have turned golden brown. Flash the pan under the heated oven
grill for a couple of minutes, long enough to melt the cheese, and gild
it in a few places. Remove from the grill and serve immediately.
Created using The Recipes Generator
Boy I am really missing my Instagram. Not so much the facebook. I wasn't really that active on facebook anyways, except for my recipe page, but I love my Instagram and my friends on there. Only 6 days left to go. In the meantime, I am catching up on a few other things. I hope you will make the sandwich and enjoy! Bon Appetit!
I think I am probably a combination of a really cheap date and a pain in the arse when it comes to dining out.
I either always opt for the fish and chips (providing I know the providence of the fish and exactly what kind of fish it is.), or I go for the chicken strips. (Again, only if I know that they are totally made from actual strips of chicken breast, not chewed up chicken reconstituted into whole strips.)
I know. Picky me. I have had far too many poorly cooked steaks to want to risk good money chasing after one of those.
More and more however, I am finding that if I really want a delicious meal that is affordable, I will stick to home. You just can't beat good home-cooking.
And I can't afford to eat in fancy restaurants that give you good, cooked from scratch food.
Truth be told, most restaurants today bring in their food frozen and all they are doing is re-heating it.
I can do that at home, thank you very much, and at a fraction of the cost!
These chicken strips I am sharing today are really, really good. Nicely flavoured and spiced and made from real whole chicken breast which has been sliced into strips.
Its always a bit of a faff when you are breading things. There is no getting around it, but I find that if I do it in steps, then things run rather smoothly.
Usually I will cut and bread the chicken earlier in the day, laying it on a plate and putting it in the refrigerator to chill until I am ready to cook it.
This saves me from being rushed at the last minute, at the end of the day, when I am usually really tired.
It also means that the breading has had a nice long time to set up and so it really sticks to the chicken when I go to fry it. Win/win in my books, but you do whatever you find easiest!
On this particular day I decided to whisk together mustard and honey for a dipping sauce. I love honey mustard, and this turned out really nice.
I used French's American style mustard and plain old liquid clover honey.
It was just runny enough to make a lovely dip, and yet not too runny if you know what I mean.
If you want a milder mustard flavour, and a less runny dip, you can whisk in either some mayonnaise or some sour cream, or both.
We were happy with it just as it was. Todd always says that American mustard isn't really mustard. He likes British mustard, which is really, really hot, not mild like American style.
Funny story. When we were first married, I used to make him a bag lunch to take to work each day. I would often put mustard on his ham sandwiches if that was the kind of sandwich I was making, and I used to really smear the mustard onto them, like I would have done back home.
He was so polite, he never said a word. It wasn't until I did it for myself one day that I realised just hot hot it was! Poor Todd. He must have had his head blown off every time!
In any case, this is a really lovely dip for the chicken. Not too spicy and with a tangy sweetness.
It goes really well with the peppery bite of the chicken. YUMMY! We love these.
Yield: 4
Chicken Strips with Honey Mustard Dip
prep time: 25 minscook time: 25 minstotal time: 50 mins
Spicy chicken strips served with a delicious honey mustard dipping sauce.
ingredients:
For the chicken:
1 1/2 pounds skinless, boneless chicken breasts1 cup plain flour
1 tsp sea salt, rubbed in your fingers until fine
1/2 tsp freshly ground black pepper
2 large free range eggs
1 cup seasoned dry bread crumbs (if you can't find these, use plain dry
bread crumbs to which you have added some garlic powder, dried parsley
flakes, dried basil and dried oregano)
1/2 cup finely grated Parmesan Cheese
unsalted butter
good olive oil
For the sauce:
60ml prepared mustard (1/4 cup)
(I used French's American style mustard)
3 TBS liquid honey
instructions:
Put the chicken breasts on a cutting board and cut through each, diagonally, into four or five large strips.
Take three shallow bowls. In the first one combine the flour, salt and
pepper. In the second one beat the eggs together with 1 TBS water. In
the third one combine the bread crumbs and the Parmesan cheese. Take
your chicken pieces and, working with one at a time, dredge them into
the flour mixture, then into the beaten egg and then finally roll them
in the breadcrumb mixture to coat. Place them on a plate without
touching until they are all coated. (Your fingers will get all clumped
up with doughy squidge, but that’s OK. Fingers are easily cleaned off!)
Let them sit for about 15 minutes.
Heat 1 TBS of butter along with 1 TBS of olive oil over medium heat in a large skillet. When the butter is foaming, turn the heat down to medium low, and cook the chicken
strips in the hot fat for about 3 minutes on each side, just until they
are cooked through. Don’t crowd the pan or they will steam instead of
fry. Add more butter and oil and cook the rest. Serve warm with the
dipping sauce.
While the chicken strips are cooking, whisk together the mustard and liquid honey for the dip.
Easy Peasy.
Take three shallow bowls. In the first one combine the flour, salt and
pepper. In the second one beat the eggs together with 1 TBS water. In
the third one combine the bread crumbs and the Parmesan cheese. Take
your chicken pieces and, working with one at a time, dredge them into
the flour mixture, then into the beaten egg and then finally roll them
in the breadcrumb mixture to coat. Place them on a plate without
touching until they are all coated. (Your fingers will get all clumped
up with doughy squidge, but that’s OK. Fingers are easily cleaned off!)
Let them sit for about 15 minutes.
Heat 1 TBS of butter along with 1 TBS of olive oil over medium heat in a large skillet. When the butter is foaming, turn the heat down to medium low, and cook the chicken
strips in the hot fat for about 3 minutes on each side, just until they
are cooked through. Don’t crowd the pan or they will steam instead of
fry. Add more butter and oil and cook the rest. Serve warm with the
dipping sauce.
Easy Peasy.
Created using The Recipes Generator
These are great for game nights when you are watching the football, hockey or rugby, or when your teens are entertaining their friends, and to be honest, they are great for supper, served with your favourite sides. We had homemade sweet potato wedges and peas. Yummy!
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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