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
When the children were growing up, during the time we lived in New Brunswick, we often drove across the border into Houlton Maine where we would go shopping. This was really exciting for me because they had a Wal Mart there and Wal Mart hadn't yet made its way into Canada. I have always loved grocery shopping in the US.
We would leave our home early in the morning and not get back home until the evening. This meant that we also used to go to the Elmwood Diner in Houlton for a hearty lunch. This diner was exactly what you would expect for a small town diner. The walls were covered with their dining specials handwritten out on paper place-mats. The place was always super busy and the food was always super good. I don't think it is in operation any longer, sadly.
Every time we went my ex husband would order their Turkey Club Platter, which involved a turkey club sandwich, fries and coleslaw. I think you could get any kind of potato you wanted with it actually. He always wanted the fries.
I used to get either fish and chips, or a roast turkey dinner. Those are my two favourite things when dining out, and nobody does them better than diners do.
I decided to recreate that dining experience today for Todd. He has been working really hard in the garden and I thought he would enjoy the treat.
I don't know many people who wouldn't enjoy a club sandwich . . . its like a double decker sandwich on 3 slices of mayo spread toasted bread . . .
with layers of sliced cooked turkey, sliced ripe tomatoes, cheese . . .
lettuce, crisp streaky bacon, sliced ham and more cheese . . .
I even made some coleslaw to go with it, only today I made a vinaigrette coleslaw. That way the leftovers could be kept easily in the refrigerator, and I thought there was enough mayo in the meal with just the sandwich.
A coleslaw vinaigrette makes a nice change every now and again. I will confess I am not fond of the coleslaw over here in the UK. Its too gloopy and overloaded with mayo. They don't do it well in my opinion. There is such a thing as TOO much of a good thing, and they way over do the dressing.
Speaking of overdoing it . . . boy can you tell we are senior citizens now . . . one sandwich would have fed the two of us amply . . .
Neither of us could get through a whole thing. The most we managed was half a sandwich each and we never touched the pan fries. (Not to worry, I have an idea for those for tomorrow, watch this space.)
In any case this little taste of home put a smile on my face today and pleased Todd to no end!
Turkey Club Sandwich
Yield: 2
Author: Marie Rayner
A favourite Diner restaurant special. Served with home fries and a coleslaw on the side, it always goes down a real treat!
ingredients:
- 6 slices of sandwich bread, toasted
- 4 TBS real mayonnaise
- 4 ounces sliced deli turkey
- 4 ounces sliced deli ham
- 4 slices Jarlsberg cheese or your favourite cheese
- 6 slices cooked streaky bacon
- 2 tomatoes thinly sliced
- shredded lettuce
For the coleslaw vinaigrette
- 1/4 head of white cabbage, thinly sliced
- 1 1/2 medium carrots, peeled
- 2 spring onions, finely chopped
- 1 tsp grainy Dijon mustard
- 1/2 tsp celery salt
- 1 TBS fine white sugar
- 80 ml apple cider vinegar
- 1 TBS vegetable oil
- 1/4 tsp celery salt
- 1 tsp dry parsley flakes
- freshly ground black pepper
instructions:
How to cook Turkey Club Sandwich
- First make the coleslaw. Combine all of the vegetables in a bowl. Whisk together the vinegar, oil, sugar, mustard and seasonings. Heat in the microwave on high for about 30 seconds. Whisk to melt the sugar. Pour over the vegetables in the bowl and toss together. Set aside to macerate while you make the sandwiches.
- Arrange two slices of the toasted bread on a cutting board. Spread with some of the mayonnaise. Top each with 1/2 of the sliced turkey and 4 slices of tomato. (You can season the tomato with salt and pepper if you wish.) Top each with another slice of toast, which you have spread with some of the mayonnaise on both sides. Divide the shredded lettuce between the two and top each with 3 slices of streaky bacon. Divide the ham between the two and then top with a final slice of cheese. Spread one side of the remaining toast with the remainder of the mayonnaise and place mayonnaise side down on top of each sandwich. Press down lightly. Cut into quarters. You may need to secure each quarter together with a tooth pick.
- Place sandwiches onto each of two dinner platters/plates. Serve with a side of the coleslaw and some pan fried potatoes if you wish. (Potato chips are also very good.)
Created using The Recipes Generator
Something happens to you when you get older. You just can't eat like you used to. I can remember when it was nothing to polish off one of these and a piece of pie to boot! Not anymore, that's for sure. I leave that kind of eating to the younger generation these days!
If you are a Vegetarian or a Vegan, you might want to look away now.
What follows isn't going to be pretty for you, however tasty it might seem to the rest of us. Sorry about that!
When I was a child I used to love it when my mom made us Egg in a Hat (or Egg in a Hole) for breakfast. It was a real treat.
A lovely runny egg, cooked into a piece of golden brown buttery toast. Oh boy was it ever yummy.
I've been thinking about that sandwich all week long and pondering how I could make it even better . . . in a way that has never been done before.
I think I might have cracked it! (No pun intended! Seriously!)
As you know at the weekend I like to pull out the stops a bit and give my husband a bit of a treat for breakfast on at least one of the mornings.
When I first moved over here we would pop into town and go to one of the shops and have a fry up at their café. We haven't done that in a long time now.
Grilled cheese sandwiches are something which we are quite fond of . . . we are also quite fond of bacon sandwiches . . . a really rare treat . . .
Today I have combined our favourite grilled cheese . . . using a really good strong cheddar, sliced (no plastic cheese here) . . .
with some grilled back bacon . . . you could use streaky . . . its up to you.
I have been using the nitrate-free, free range bacon from the people at Naked Bacon. So its not quite as bad for you as regular bacon.
Add to that a perfectly cooked large free range rspca approved egg with a runny yolk, cooked "in a hat" style . . . with that crisp buttery hat perched on top . . .
And I do believe you have a pretty darned near perfect breakfast sandwich!
I did use a good whole wheat bread . . . and I always use real butter . . .
My husband thought he had died and gone to heaven . . . he is a cheddar man all the way . . .
We like brown sauce with ours . . . some people like red sauce (ketchup) . . . we are brown sauce people . . .
That egg was perfectly cooked . . . not too runny, but just enough of a gorgeous rich goo to sink your teeth into with pleasure . . .
Likewise the cheese . . . melted just perfectly . . . along with that salty bacon and that crisp buttery bread . . . which is kind of like fried bread when you really think about it.
It went down a real treat, let me tell you . . . a REAL treat!
Grilled Egg in a Hat Breakfast Sandwich
Yield: 1
Author: Marie Rayner
Egg in a hole, a fried egg, fried into a hold cut in a slice of bread, sandwiched together with some grilled bacon and cheddar cheese and another slice of bread, toasted in a skillet until golden brown all over. Quantities and instructions are given for only one sandwich. If you want more, multiply everything by the numbers you want. Its really only possible to make one at a time anyways. This is a knife and a fork sandwich.
ingredients:
- 2 slices of your favourite bread (pick a sturdy one)
- 1 large free range egg
- salt and black pepper
- 4 slices of grilled streaky bacon, or two sliced of grilled back bacon
- 1 1/2 slices of strong cheddar cheese
- softened butter for spreading
instructions:
How to cook Grilled Egg in a Hat Breakfast Sandwich
- Make sure you have your bacon all grilled before you begin, and your cheese sliced. (I sometimes buy strong cheddar already cut in slices and that is what I used today.)
- Butter one slice of bread on both sides and one slice of bread on one side only.. Cut a shape out of one that has been buttered on both sides with a cookie cutter. Today I used a flower. A heart is nice and so is a circle. Just go with your own inspiration.
- Place the piece of bread with the cut out into a large skillet, placed over moderate heat. Drop a tiny knob of butter into the centre of it. Crack your egg into the hole as soon as the butter begins to foam. Cook until set on the bottom. Add the cutout to the pan over on the side so that you can toast that also. Flip the toast with the egg in the centre over and cook just until you have the egg done to your liking. (We like them a bit runny.) Season to taste with some salt and black pepper. Remove and keep warm for a few minutes, while put in the other piece of bread. Flip over the cutout. (I hope you've been keeping an eye on it. If it is done, take it out and keep it warm)
- Add the other slice of bread, buttered side down to the skillet. Top with the cheese and then the bacon. Finally pop on the egg bread, egg side down. Cook and toast over moderate heat until the cheese melts and the sandwich is heated through. Pop that little toasty cut out on top and serve to one very lucky person. We like brown sauce with ours.
Created using The Recipes Generator
I largely abstained from this myself . . . I don't need the extra calories in all truth. I did have a tiny nibble from the edge. My husband didn't mind. He is used to eating food that has been sitting long enough to have photos taken of it, and nibbles missing. LOL Such is the life of the husband of a food writer! Happy Mother's Day to all you North American ladies out there! I hope you are treated really special today. You deserve it.
I was wanting something fresh and crunchy to eat the other day, and then I remembered the Deli Kitchen Skinni Wraps I had in the freezer, so I took them out to thaw and started thinking about what I was going to do with them!
We are always being told to eat a "Rainbow." A mix of five or more servings of vegetables and fruits in a day. I have heard as many as 8. This can be a bit hard to do, but it isn't impossible, and your heart and body will thank you for it!
I love the Deli Kitchen Skinni Wraps! The come in plain and multi grain.
They truly are very thin and coming in at less than 100 calories per wrap, they are the wise choice for someone who is trying to low carb it and eat healthier!
Plus they come in a handy packaging which boasts a peel and stick closure, which means they will stay fresh for longer. They also freeze very well.
They also boast a unique rectangular shape with a pointed end, which makes them perfect for filling and rolling up tightly, no matter what you choose to fill them with!
As you can see I chose a variety of fresh veg to fill mine with . . . courgettes (zucchini), carrots, red cabbage, mashed avocado, rocket, carrots and two colours of fresh peppers . . . .
I spread a thin layer of hummus over each wrap before I added the vegetables and then I added the crisp and fresh veggies in rows . . . a beautiful rainbow of colours and textures and flavours! Because the mashed avocado is a bit wetter than the others, I chose to put it in the middle.
Mmmm . . . I love mashed avocado and this was lightly flavoured with tangy lime juice, which also helped to maintain it's bright green colour!
I adore hummus also and this was perfect for the base on which to layer everything else. You can make your own or use a good, well flavoured store brand. I used a Lemon, pepper and coriander one.
Its just loaded with flavour and it is my favourite!
I often eat hummus with crisp vegetables for dipping! This was kind of like that in a tasty wrap!
It looked really pretty when sliced . . .
And those lovely wraps held everything in beautifully, making these easy to eat and enjoy!
I love eating rainbows!
Rainbow Wraps
Yield: Makes 4 wraps
Author: Marie Rayner
Healthy, crunchy and very tasty! Great for lunch or a snack.
ingredients:
- 4 Deli Kitchen Skinni Wraps
- 2 handfuls of fresh baby rocket (baby arugula)
- 1 Avocado, pitted, peeled and mashed with the juice of 1/2 lime
- 1/2 each red and yellow peppers, trimmed and sliced
- 1 medium carrot, peeled and cut into matchstick pieces
- 1/2 of a small courgette (zucchini) washed and cut into matchstick pieces
- 1 small piece of a red cabbage shredded (about 1/2 cup)
- 8 TBS your favourite hummus (I used lemon, pepper & coriander)
- salt and black pepper to taste
instructions:
How to cook Rainbow Wraps
- Lay your wraps out flat. Spread each with 2 TBS of the hummus, covering them totally. Lay out the veggies in a rainbow order. I like to put the avocado in the centre. Season to taste with salt and black pepper. Roll up tightly. Cut as desired.
I love these Deli Kitchen Skinni Wraps, both the Multi Grain ones and the Plain ones. Totally yummy! You can buy them at Sainsbury's here in
the UK. Their delicious range also includes Sliced Focaccia, Plain
Subwich, two kinds of folded flatbreads and three kinds of sandwich thins. As a diabetic I
do try to watch my carb intake most of the time and I have found these
thinner, healthier options really helpful in doing that, plus they are
also delicious. I can have my sandwich and eat it too! You can
find their products in a variety of different shops, to find out which
products are available where, do check out their website.

Subscribe to:
Posts (Atom)

Social Icons