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
I had a lot of running around to do this morning. I was up much later than usual which made me late doing everything. I had a really busy evening last night which meant that my brain didn't want to stop when I went to bed, and so it took me longer than usual to settle down.
That meant I fell asleep later and didn't get up until about an hour and a half past my usual time. I had lots of errands to do this morning as well.
I needed to go to the Post Office and mail a few bits, and then I needed to pick up my prescriptions and go to the grocery store for a few odds and sods. When I got to the Chemist's, they hadn't even received my prescription request from the Doctor, so I had to get in touch with the clinic.
Then I had to wait for the Doctor to phone them in, etc. I didn't want to have to make another trip, so I just waited for them. Then I popped to the shops and then came home and put everything away. All I could think about when I was in the grocery store was having a nice tuna salad sandwich when I got home.
I had picked up some really nice tuna when I was out with my sister the other day. Raincoast Wild Albacore. I had in mind to make myself a tuna sandwich then, but never got around to it.
I was hungry when I was in the grocery store (never a good idea) and just kept thinking about making myself a tuna sandwich when I got home.
Yay, they finally had rice crispies! You could find them at Christmas time due to some sort of strike or something. And they were on special. I bought two boxes. I never want to be without rice crispies again. haha That's me! Sometimes there is no rhyme or reason.
When I got home, I put everything away and then set about making myself that tuna salad sandwich I had been thinking about for days and days. I could hardly wait to dig into it.
I had picked up some lovely nice soft white bread at the shops to use. Lets talk about this.
Now this is just my opinion, and you are free to disagree with me. When it comes to sandwiches, such as tuna salad, cucumber, egg salad, or tomato for that matter, you don't want an artisanal bread. You want a nice soft white bread.
These are somewhat delicate fillings and I think they get lost in sturdier types of bread. You can go whole wheat if you must, but stay away from artisanal types. Save those for your heartier fillings or for sandwiches that you are going to grill.
I will be the first one to put my hand up and declare that I am a tinned tuna fish snob. I never, never, never buy the cheap stuff. I just don't like it. It has an inferior flavor in my opinion.
I only ever buy albacore white tuna, and wild if I can get it.
Albacore is a light-fleshed tuna increasingly found in attractively labeled jars and retro tins with extra virgin olive oil. It comes in larger chunks than skipjack, has a subtle, delicate flavor and drier, meaty texture. You can also find it packed in water.
For tuna salad that I am going to use in a sandwich, I use the tuna packed in water.
If I am making something like a classic tuna salad, I want to use the best tuna that my money can buy and for me, albacore is the way to go.
Classic tuna salad in my opinion contains very few ingredients, no bells and whistles. Just a good GOOD tuna, some good quality mayonnaise, minced onion, diced celery, salt, pepper and a smidgen of fresh lemon juice.
That's it. Nothing more. Nothing less. I know loads of people like to dolly it up by adding other bits and bobs. Dice olives, cheese, etc. My mom always added sweet pickle relish.
For me, I don't need all the bells and whistles. I am going to get absolute pleasure from the simplicity of this classic tuna salad, on white bread.
This is so, so, so delicious, it really doesn't need anything else. If I was doing a tuna melt, I might add some olives, or pickle, but for a cold sandwich such as this one, these simple ingredients are all I need.
The lemon juice adds a nice bit of tang and freshness, but that is as outlandish as you want to go in my humble opinion.
WHAT YOU NEED TO MAKE A CLASSIC TUNA SALAD
Its all in the quality of ingredients used. Simple yes, but the best quality available, or that you can afford.
- 1 (5 oz/150g) tin of white albacore tuna packed in water, well drained
- 3 TBS good quality mayonnaise (I like Hellmans)
- 1 stalk of celery, trimmed and finely diced
- 1/2 TBS finely minced red onion
- 1 tsp fresh lemon juice
- salt and black pepper to taste
This is very old school and totally comforting in my opinion. You will get nicely filled sandwiches from this filling, or if you would rather, you can serve it scooped onto a bed of lettuce, with some crackers on the side.
You can add a simple slice of processed cheese, butter the outside of the sandwich and toast it in a skillet on both sides to make a simple tuna melt. This is also very old school.
Just look at how lovely that filling is. Just enough color and crunch. Not soggy in the least. Ample filling for a simple sandwich.
I hate it when people skimp on sandwich fillings. A good sandwich should have a generous filling and that filling should be spread right to the edges of the bread. Anything less is a sacrilege.
This has just enough filling. Not so much that it is messy or falling out, but enough so that you have a proper mix of bread and filling. Yes, I do butter my bread. This helps to keep the bread from becoming soggy, especially if it is going to sit for a while.
Not that my sandwich had any hazard today of sitting for a while. It was gobbled up as soon as I had finished taking the photographs. I savored every mouthful.
It was well worth waiting for, and I have enough filling left in the refrigerator to make myself another one tomorrow. I might toast that one. We will see.
This one went down a real treat with some crisp pickle slices on the side. My sister and I discovered Oh Snap Dilly Bites at our local farm market. If you are a fan of dill pickles I say snap them up if you see them. They are an excellent snack. Crisp and beautifully flavored. They went very well with my sandwich today!
Classic Tuna Salad
Yield: 2
Prep time: 5 MinTotal time: 5 Min
This classic sandwich filling never fails to please. Use the best tuna you can afford to buy.
Ingredients
- 1 (5 oz/150g) tin of albacore tuna, packed in water
- 3 TBS good quality mayonnaise (I use Hellman's)
- 1 stalk of celery, trimmed and chopped
- 1/2 TBS finely diced red onion
- 1 tsp fresh lemon juice
- salt and black pepper to taste
Instructions
- Open the tuna and drain it really well. (I press the lid against the tuna in the tin and squeeze as hard as I can, over the sink, so that as much water is removed as possible. This way you won't get a soggy sandwich filling.)
- Flake the tuna into a bowl. Mash it up with a fork. Add the celery, onion, lemon juice, mayonnaise, salt and pepper. Stir together well to combine. Taste and adjust the salt and pepper as per your taste.
- Place into a covered container and chill until needed, or use immediately.
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I have always loved sandwiches. Put a tasty filling between two pieces of bread and I am all over it like a rash. I am like my Aunt Freda in that respect. She also loved sandwiches and watching her enjoyment in eating one was an experience in pure and utter joy. Having been diagnosed as a Type 2 Diabetic several years ago, I had thought that sandwiches would be off the menu for me forever. I recently discovered the joys of sandwich thins however and I am back enjoying what I have always loved! Yay!
They come in several flavours . . . white, brown, seeded, and high protein whole meal. You can also get gluten free ones.
Today I used a brown one because I was all out of the protein whole wheat ones. (Actually I haven't been able to find them lately in my shops) There is an additional 4g of carbs in a brown one, about the same as a white one. Did you know that the only difference between white and brown bread is the colour? Yep! Brown bread is simply white bread with brown colouring added. It is not any better nutritionally than white bread. If I continue to have a hard time finding the whole wheat ones, I am going to have to figure out a way to make my own . . . sigh . . .
This Curried Chicken Salad filling is delicious and very low in fat. Using both low fat sour cream and a tiny bit of low fat mayonnaise, it is filled with flavour. The Curry powder adds some lovely spice, and there is a bit of sweet from some chopped raisins and crunch from the use of celery and spring onions.
I like to add a hefty layer of salad greens to the middle of mine, which adds plenty of colour and additional nutritional value. (Crunch too!)
Today I used superfood salad greens, which includes baby kale, spinach, rocket, peppercress, beetroot and baby chard. Lots of colour and lots of crunch. I love them!
You don't need to worry about the bread getting soggy if you are eating this right away, which is usually a problem with sandwiches that are going to be held for a long time prior to eating. If this is the case, and you are wanting to take this to work, I recommend bring the filling separately in a small container and spreading it onto the bread just before eating. That way you can get around the added fat and calories of adding a bread spread.
Altogether this makes for a very satisfying and delicious sandwich. with plenty of flavour, colour and crunch! I hope you'll want to try it out. You could leave out the raisins and add the equivalent in chopped dry roasted nuts, but I like the little hint of sweetness from the raisins myself.
*Curry Chicken Salad Sandwich Filling*
Makes 2 sandwiches
Blend the sour cream, mayonnaise and curry powder together. Stir
in the chicken, celery, onion and raisins. Taste and adjust seasoning
as required with salt and pepper. Use to fill your sandwiches.
As a Diabetic I like to use whole wheat sandwich thins. I put half of my serving of chicken salad on the bottom sandwich thin, and the other half on the top sandwich thin. I add a hearty layer of salad greens and then put the two sides together, with the filling sandwiching the greens in the middle. Yum!
As a Diabetic I like to use whole wheat sandwich thins. I put half of my serving of chicken salad on the bottom sandwich thin, and the other half on the top sandwich thin. I add a hearty layer of salad greens and then put the two sides together, with the filling sandwiching the greens in the middle. Yum!
Todd had his on a long buttered Brioche torpedo roll, without the salad. (He is not a salad lover.) I didn't feel hard done by with what I had, in fact, truth be told I felt I had the more delicious of the two sandwiches! Bon Appetit!
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
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.)
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!
They had beef brisket on special offer the other day I was in the shops. I couldn't resist picking up a piece, even though it's been quite hot this week.
I thought if all else failed, I could cook it in the slow cooker.
I had in mind to make these tasty slow braised brisket sandwiches which we like. The meat is a real doddle to cook.
You simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .
Roasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .
This is a really delicious way to do beef brisket. It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .
You spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.
You top the meat with quick pickled onions, which you also make yourself.
Altogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat. A real man and family pleaser!! If it's too hot to have the oven on, you can do them in the slow cooker. Just increase the times accordingly.
You will need at least 6 to 8 hours to do the meat on medium to low. Just cook on high for the first hour to get it going really well.
I guarantee if you make these for your family they are sure to become a much requested family favourite!
I guarantee if you make these for your family they are sure to become a much requested family favourite!
*Slow Braised Brisket Sandwiches*
with quick pickled onionsFor the Horseradish and Garlic Mayo:
To serve:
Place the onions, shallots and garlic into the bottom of a small roasting tin which has a tight lid. Place the un-rolled and trimmed brisket on top. Whisk together the stock, vinegar, sugar, salt, and rosemary. Pour this into the roaster. Tuck in the broken bay leaf. Cover tightly and roast in the heated oven for 1 hour. At the end of that time, reduce the heat to 160*C/325*F/ gas mark 3. Continue to cook the brisket for an additional 3 to 4 hours until the beef is fork tender. Remove from the oven, but don't turn the oven off.
Remove
the brisket to a plate and coarsely shred it with two forks. Gently
fold this, along with any juices back into the oven gravy. Cover again
and bang it back into the oven for an additional 30 minutes.
Whisk together the ingredients for the mayo and set aside.
Whisk together the ingredients for the mayo and set aside.
Heat
the vinegar for the pickle in the microwave for about 45 seconds.
Whisk in the sugar and salt. Stir in the onions and give them a good
coating. Allow to stand for five minutes, giving them an occasional
swish with a fork.
To serve, cut the baguettes in half
lengthwise. Spread with some of the mayo and top with a generous
amount of the shredded beef and some of the pickled onions. Serve
immediately. We like to have coleslaw with this, but fill your boots
and have whatever you want with it. Todd likes his on a Baguette, but I
prefer mine on a Ciabatta. It's all a matter of taste and texture!
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