As soon as I saw this recipe on Spend with Pennies, I knew it was something I wanted to make for us.   We love reuben sandwiches and we love croissants and I just knew that we would be really happy with these.   I strongly suspect that the original recipe came from Pillsbury, but that is not where I found it.  I did adapt it slightly to the kinds of ingredients which we have available to us here in the UK, but I have also included the North American ones in my recipe write up. ☺

They are now ready to use as you like.  We like them at room temperature served with some torn buffalo mozzarella and some salad leaves with a drizzle of Balsamic vinegar and a scattering of Parmesan flakes.   You can also blend them and use them in soups, on toasted bread as bruschetta, or Steak Sandwiches, etc.  Blended just as they are, they make an excellent Pasta Sauce!




Combine the egg yolks, mustard and water in the bowl of a blender or food processor.  Blitz to combine and break up the yolks. Whisk together the oils.  Keep the motor running in the blender/food processorand slowly add the oils in a thin and even stream, until the mixture emulsifies.   Add the lemon juice and garlic, and blitz to combine.   Season with some salt and white pepper.  Blitz again.  Taste and adjust seasoning as necessary.  If you think it is too thick, you may whisk in a bit of water to thin.

Alternately - if you are afraid to use raw eggs, mash the garlic until pureed, and whisk it into a good quality egg mayonnaise along with some lemon juice to taste.

 

 

Let it be noted that the quantities given are for two delicious grilled cheese sandwiches, but you can easily amp them up to make more.

I'm a dunker, are you?  Yes, I am pretty common and I like to dunk my sandwich into my soup.  It gives me great pleasure.

I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup.   The heart wants what the heart wants.  Enjoy!

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I wanted to present to you today a simple and quick toastie sandwich that is perhaps a bit lower in fat than your usually toastie sandwich.  Not only is is quick and easy but it's quite delicious as well, but then you probably already know that because if you have been reading me for a while, you will know I never show you anything that I don't think is delicious!

I love to watch shows on the Cooking Channel like Diners, Drive Ins and Dives, and You Gotta Eat Here.  I often take notes and try to replicate what I have seen that sounds pretty delicious.   This channel is a result of that, except that I lost my notes and so I had to try to remember what went into this delicious looking Panini I saw on the show last weekend.   I can't remember where he was eating, but this sandwich looks fabulous and so I tried to make one here at home, with most delicious results!

If you are a regular reader here, you will recall me having received a hamper of meat from Piper's Farm several weeks ago, and a very fine hamper it was. We greatly enjoyed all that they sent. I am only now getting to try the bacon though, and I have to say it is the finest bacon I have ever tasted! I'm not making that up either, just because they gave it to me for free. I speak the truth.



It tastes just like bacon used to taste in the old days before supermarkets and plastic packaging. This tastes just like the bacon we used to get back home . . . home smoked and very flavourful. I have fallen in love with it.

From their page: Cured in our home-made brines, air-dried and smoked over oak, our bacon has a wonderful texture and flavour, crisps in the pan.



It is fabulous!

I chose to make a delicious bacon sandwich with some of it for our lunch today. I can't remember where I got the idea for this combination. I won't take credit for it. I saw it somewhere one day when I was surfing the www and it sounded delicious so I made a mental note of it.



Imagine a delicious sandwich, all buttery and toasted on the outsides . . . the insides spread with honey dijon mustard and stogged full of delicious smoked back bacon, sweet slices of apple and gooey scrummy melting farmhouse cheddar . . .



Are you there yet??? Can you taste it???



Go for it. You won't regret it . . . oh, your hips might groan a tiny bit, but all will be forgotten as soon as you sink your teeth into that first delicious bite.



*Grilled Apple, Bacon and Cheese Sarnie*
Make as many as you like or think you can eat
Printable Recipe

Ingredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!

two slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)
cooked back bacon
a strong farmhouse cheddar cheese, cut into slices
a granny smith apple, washed, cored and cut into thin slices
Honey Dijon mustard
softened butter for spreadin on the outsides

Take your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.

Heat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.

Note - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward!

Thi sandwich I am sharing with you today is not a supper dish for the faint of heart. It is loaded with fat and calories.  Every once in a blue moon, however,  it's nice to treat yourself to something special like a Croque Madame.  

I have never been to Philadelphia.  I have never had a Philly Steak Sandwich.  I have seen plenty of photos of them flying around Pinterest and loads of different recipes.  They are basically a hot beef sandwich with onions and peppers and cheese on top.  They look pretty fabulous!



I had wanted to try to make some of them for a long time and yesterday I just happened to have pretty much the right ingredients in the house to make some.  I don't want any purists coming along now and telling me my version is wrong!  I am not representing this as a Philly Steak Sandwich.   Just a mighty tasty Beef and Cheese Sandwich, or Sarnie as they are lovingly referred to in some circles over here in the UK.



I was able to pick up some really nice looking rare roast beef at the deli section of the grocery store the other day at a pretty fair price.  Interestingly enough the rare roast beef cost more than the regular roast beef.  I wonder why that is?  It takes less time to cook, so you would think it would be less.   It's the same beef, pretty much.  One piece just took longer to cook. It doesn't make sense.  Anyways, I digress . . .



So I bought some of the rare roast beef and brought it home and cut it into thin slices cross wise, added it to some thinly sliced sweet onions, and green peppers that I sauteed in a pan until the onions were just beginning to caramelize and the peppers were soft.  I added some garlic.  I don't know if this is what people normally do, but it's what I did.  



I added a soupçon of Worcestershire sauce and dark soy sauce, coz that's  how I roll.  (Like how I mixed a little bit of French in there?  I know!  ☺  Thanks!) I seasoned it with a bit of black pepper and salt, scattered it generously with two kinds of cheese . . .  strong cheddar and red leiceister . . .



And then tucked it in between the buttery toasted crevices of a nice soft bun which I had already slathered with garlic mayonnaise. The rest is history.  The next half hour was filled with satisfied sounds as we both tucked into something which was quite, quite delicious . . .  and to think . .  it was quick, it was easy and it wasn't all that expensive to do.   I will be doing this again.  Maybe the next time the missionaries come for their tea.  I think they might like that.  I know we sure did!



Heat the oil in a large skillet.   Add the onions and green peppers.  Cook over medium low heat, stirring frequently to soften.  Add the garlic.  Cook, stirring until it becomes quite fragrant.  Tip in the roast beef and continue to cook, stirring to combine well and heat the beef through.  Add the Worcestershire and Soy sauces.  Season to taste with some salt and pepper.  Throw the cheese over top and cover.   Take off the heat and let stand while you toast your buns.

Split and toast the buns as desired.  I like to butter mine, but not everyone will want to do that. I toast only the insides under the grill so that the outsides remain nice and soft.   Once the buns are toasted, place one on each of four plates.  Spread the bottom halves with some garlic mayonnaise.  Top each with one fourth of the beef and cheese mixture, and the top toasted bun.  Serve immediately.