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
These are great sandwiches to make and enjoy on nights when you have had a really busy day and just want something quick, hearty and delicious.
Or on those nights when a bunch of you are together and watching the game on the telly, be it hockey, footie or whatever sport floats your boat!
They are quick and easy to make, as easy as layering ingredients into split soft sub buns and baking them in the oven . . .
I like to spread the cut buns with some Parmesan Garlic butter first . . . just for added flavour, and if there is any leftover, you can also spread it on the tops of the buns here and there for added flavour.
After that you simply layer in four cheese blend (Mozzarella, Cheddar, Jack and Edam) with sliced Italian meats . . .
Thinly sliced salami . . . peppery pepperoni . . . rich italian herbed ham . . . or plain if you cannot get the herbed . . .
A hint of spicy sandwich slaw topping or Italian Giardiniera mix . . . and a final sprinkle of cheese and they are ready for the oven . . .
If you are in the UK, this is the pickle I used. Its got a nice heat and crunch without being over the top! You can leave it out altogether, but it really does add a nice touch and extra flavour.
How soft or how crisp you want depends all on you. Baked closer together you get soft sides . . . leaving a bit of space between and you get crisp toasty sides. Its your choice . . .
Ten to Fifteen minutes in the oven and you are rewarded with a delicious sandwich that everyone is going to love! Game day or not!
You can serve them with potato chips, or oven chips, potato salad, whatever you like to serve with hot sandwiches. All go down a real treat!
*Hot Italian Hoagies*
Serves 6
65g butter softened (1/4 cup)
1 tsp garlic Italian seasoning
3 TBS Parmesan Cheese
12 slices Salami
Spicy pickled salad mix like pickled Giardiniera Mix (optional)
(I used Baxter's Spicy Slaw Deli Topper)
Cream
together the butter, seasoning and Parmesan cheese. Spread a portion
of this onto the insides of the sub rolls. Layer 2 TBS of cheese blend,
2 slices salami, 2 slices Pepperoni, 2 slices ham, 2 TBS hot pickle mix
(if using) and 2 TBS of the four cheese blend into each bun. Place
into a large baking dish with the open side facing up.
We really enjoy these (even if my husband does eat his with a knife and fork all proper-like). These are filling, and delicious. I love the touch of heat from the spicy pickle. They are quick and easy to throw together which makes them winners all round! Bon Appetit!
So I had some leftover brisket the other day and I thought about making a hash with it and the leftover veg, or hot sandwiches. I quite like a hot roast beef sandwich, but then the wheels started turning in my head and I thought to myself . . . what if I used large yorkshire puddings instead of bread??? What if Indeed! WOWSA!
This is probably the most inspired idea I have had in ages. The Yorkshire puddings are perfect for this. They have lovely built in cups to hold whatever you put into them. I put a quantity of heated leftover cooked swede/rutatabaga in the bottom one and ladled on hot roast beef and gravy. You could use any vegetable you want or even no vegetable if you wanted . . .
That was topped with another Yorkshire pudding into which I ladled additional gravy . . .
Just look at how it lovingly cups and holds that hot gravy . . . and how it sits to pretty atop that beef filling on the bottom . . .
A few homemade oven chips or roasties on the side and some additional veg and we had a dinner fit for a King, or at the very least a Prince, and everyone was very, VERY happy! Do plan ahead as the yorkshire pudding batter mix needs to sit at room temperature for about an hour prior to using.
*Hot Roast Beef Sandwiches*
Serves 4
This
is a hot roast beef sandwich that I came up with to use up some
leftover brisket last week. I though to myself why not use yorkshire
puddings instead of bread. Why not indeed? Delicious!
about 1 pound of leftover roast beef, thinly sliced
a quanitity of leftover cooked veg (I used mashed swede/rutabaga)
(Shake together in a jar until smooth)
salt and black pepper to taste
For the puddings:
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (308ml)
1 cup flour (140g)
a little oil or dripping
To serve:
cooked vegetables
fat oven chips or leftover roasties 
If you are baking oven chips, or making your own, put them
into the oven with the oven for about 15 minutes before you put in your
yorkshire puddings.
Preheat your oven to 230*C/450*F/ gas mark 7.
To make the puddings - Make
sure all your ingredients are at room temperature before beginning.
Beat your eggs together in a large measuring jug until very light.
Whisk in the milk. Sift the flour into a bowl along with the salt.
Make a well in the middle and add the wet ingredients all at once,
pouring them into the well, and then whisk them in, slowly incorporating
the dry mixture from the sides until you have a smooth batter. Now,
this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD
FOR ONE HOUR.
Place a small amount of oil or dripping into each cup of 2 yorkshire pudding pans, each with 4 holes. (Alternately you can bake it in a large shallow roasting tin as one piece which you cut into squares later). Place the tins into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each hole, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 5*C/10*F every five minutes.
Place a small amount of oil or dripping into each cup of 2 yorkshire pudding pans, each with 4 holes. (Alternately you can bake it in a large shallow roasting tin as one piece which you cut into squares later). Place the tins into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each hole, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 5*C/10*F every five minutes.
While
they are baking make the gravy and heat the meat and vegetables. To
make the gravy bring the beef stock to a simmer. Whisk in the
flour/water mixture. Cook, whisking constantly until the mixture
bubbles and thickens. Season to taste with salt and pepper. Whisk in the
onion powder, garlic powder, horseradish and onion chutney. Add the
cooked beef and heat gently.
Its very easy to make your own oven chips. Just peel some large potatoes and cut into large wedges. Shake them together in a bag with some seasonings (I use seasoned salt, garlic and onion powders and black pepper) and then throw them onto a lightly oiled baking tray spreading them out. Bake for about 30 minutes at a high temperature until golden brown, giving them a stir every now and then.
Altogether this is a really delicious way to make leftovers taste even better than the original meal. You will find your family really loves these! If you don't want to make your own yorkies from scratch, then use a good quality already baked one that you just re-heat. But do try to make your own. They are not all that hard. I promise! You could also use leftover gravy if you happen to have any instead of making your own. This is really good anyway you make it! Bon Appetite!
I think one of my favourite things about any holiday meal has to be the stuffing, or dressing as it is sometimes also called! The two terms seem to be used interchangeably, although arguably stuffing would denote something which has been stuffed into something else, and dressing . . . well, dressing usually makes me think of salads and something tasty that you pour over top of them!
My mother always made the best stuffing. She used plenty of sage and poultry seasoning. She also used raw onion, rather than cooking the onion. Stale bread, salt and pepper and mashed potato made up the rest, with perhaps a small amount of the turkey juices.
It was a bit unconventional for sure, but we always thought it was the best and there is not a one of us in my family today that wouldn't kill to have my mother make it again for us. Somehow whenever I try to make hers, mine never ever tastes as good as the memory of hers does in my mind!
This is very similar, but it is my own version and it is also very, very good. I cook my onion first as some people find the sharpness of raw onion quite unpalatable. You can either stuff it (completely cooled) into the bird, or you can bake a casserole dish of it along side of the bird. Either way, you are in for a real treat!
225g fresh soft white bread crumbs (8 slices, 1/2 pound)
salt and black pepper to taste
Place the chopped onion into a saucepan. Cover with the water.
Bring to the boil, then reduce to a simmer and simmer over low heat for
15 minutes. Drain very well. Stir in the butter and the remaining
ingredients, tossing to combine and seasoning to taste. Allow to cool
completely if you are using it to stuff a bird. If you are cooking it
separately. Place into a buttered dish. Dot butter over the top.
Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
Uncover and bake for a further 10 minutes to crisp up the top if
desired.
Note - One potato mashed can be stirred into the bread crumbs along with the onion and then you have Bread, Sage & Onion Stuffing. This is as my mother always made it.
What would a leftover turkey sandwich be without a layer of stuffing to give it some extra flavour! Not half of what it should and could be I wager! Bon Appetit!
I believe the first time I had broccoli was at a Chinese restaurant, and it was love at first bite. I can say with impunity that it is one of my favourite vegetables.
When I visited Utah several years ago I had occasion to eat in the lovely Roof Restaurant on top of the Joseph SmithMemorial Building in downtown Salt Lake. I had Deep Fried Pickles and I remember having something, probably a sandwich which came with Sweet Potato Fries. Both were very good and I am sure the sandwich was also, but for the life of me I cannot rememer what it was.
It was such a wonderful experience and the food so good that Todd bought me the cookbook, Recipes from The Roof, the 100th Anniversary of The Hotel Utah ad Joseph Smith Memorial Building for Christmas. I am ashamed to say that although I have drooled over many of the pages, today was the first time I have cooked one of the recipes.
I found myself with an abundance of fresh broccoli and I spent some time this morning going through a lot of my books, looking for something to use it in. This recipe caught my eye and I was reminded of the lovely visit I had there with my friend Lura and so, I decided to make this soup.
This recipe is adapted from the one in the book. Its very rich. The original uses heavy cream, but I chose to use single cream. I just could not bring myself to eat that much double/heavy cream. My arteries started to clog just thinking about it!
I also used low fat cheddar with no problem, and semi skimmed milk. It still tasted rich and delicious. I dare say you could even use low fat evaporated milk instead of the cream with no problem which would take the fat content down even further!
In any case this was rich and creamy, simple and quick to make, filled with fibre, and most delicious. I highly recommend! (I also cut the recipe in half very successfully so if you are a smaller family you can bear that in mind.)
*Cream of Broccoli Soup with Cheddar Cheese*
Serves 6
(rinse in cold water to halt the cooking after steaming!)
45g plain flour (1/4 cup)
960ml of single cream (4 cups, whipping cream)
240ml chicken stock (1 cup)
180g of grated cheddar cheese, divided (1 1/2 cups)
2 tsp Worcestershire sauce
fine sea salt and coarse black pepper to taste
broccoli florets, to garnish
Melt the butter in a large saucepan over medium heat. Add the
onion, celery, garlic and broccoli. Cook, stirring frequently with a
wooden spoon, until the vegetables are very soft. Sprinkle the flour
over top and stir to make a roux, cooking it for about a minute. Pour in
the cream and the chicken stock. Stir well to combine. Cook, until
the soup thickens. Stir in 120g of the cheese (1 cup), stirring to melt
the cheese. Season with the Worcestershire sauce and salt and black
pepper to taste.
This is rich and creamy and more than just a bit decadent! Todd thoroughly enjoyed it and broccoli isn't his favourite vegetable either! It would an excellent first course for your celebratory meal in the holidays, or even for a dinner party! Quick, easy and delicious! Bon Appetit!
I find myself in the position of having yet again, one of those days! With all of the debacle of Photobucket hijacking my photos and trying to sort it out myself, I have not had a lot of time to cook. Thank goodness Todd is a patient man! Today we had grilled cheese sandwiches and soup . . . but I did make my grilled cheese waffled grille cheese, which ain't nobody complaining about!
Now this is nothing new. I have seen waffled grilled cheese on a variety of sites over the past few months and they have been on my bucket list to try . . .
I amped them up a bit however by doing three very tasty things . . . One, I used sour dough bread. Our local shop sells a sliced sour dough loaf that is shaped like sandwich bread. Works a charm and is so tasty!
Two, I spread the outside of the bread with low fat mayonnaise instead of butter. It adds a lovely taste to the sandwich. I have been doing this to my grilled cheese sandwiches for years and years. Lots of people like mayo in their cheese sandwiches, why not on the outside of their grilled cheese. It grills really well!
Three, I sprinkled a bit of Garlic Herb Seasoning on the buttered side of each slice of bread. This adds even more delicious flavour to an already tasty sandwich!
I also use a mix of cheeses . . . a slice of really nice melty cheese such as gouda or edam, and some grated cheddar. I use a mix of white and orange for colour, strong cheddar of course as it has the most flavour!
Altogether this makes for one very delicious sandwich indeed, with lots of crisp buttery flavour filled crevices and crunch . . . lots of oozingly tasty melted cheese and a hint of garlic butter flavour, except it's not butter . . . its low fat mayo. This was quite simply a winner, and great for dipping!!
*Waffled Grilled Cheese*
Makes 1
Heat your waffle iron. Butter the outsides of two slices of bread with the mayonnaise and lightly sprinkle with the garlic seasoning. Place one slice buttered side down into centre of the waffle iron. Top with the grated cheddar and then top the grated cheddar with the slice of melting cheese. Top the whole lot with the other slice of bread, buttered side up. Close the waffle iron and cook until golden brown and the cheese is nicely melted. Serve immediately.
Subscribe to:
Posts (Atom)
Social Icons