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
We had some meatloaf leftover from the other day and today I decided to make us some delicious meatloaf sandwiches with some of it, but not just any meatloaf sandwich . . .
Ultimate Meatloaf Sandwiches!
So what exactly constitutes the Ultimate Meatloaf Sandwich?? Well, it could be any number of things according to who you are talking to. Taste is subjective after all. This is only my opinion of course!
To any good sandwhich bread is key and today I used a French Baguette, which I cut into 4-inch lengths, which was to me the perfect size each for one.
I then cut them in half horizontally. I didn't toast them because I didn't want them to get too hard or difficult to eat. I left them in their natural state. Soft, slightly crisp and a bit chewy . . .
You also want some leftover good tasting meatloaf. My Diner-style Glazed Meatloaf recipe from the other day is the perfect one in my opinion and once allowed to cool and set in the refrigerator overnight, it slices perfectly.
You don't want to be greedy with your slices and go too thick. 1/2-inch is the perfect size.
You brown off the meatloaf slices in a skillet after brushing them on each side with BBQ sauce. I used Jack Daniels BBQ sauce which I had in the refrigerator.
To me it has the perfect tang. Once you have flipped the first side over you will want to lay a slice of cheese on top of the browned meatloaf to melt. I used Leerdammer which is a Swiss type of cheese.
Both of the cut edges of the baguette were spread first with some horseradish sauce and then some grainy mustard for plenty of zip!
I applied a layer of crisp iceberg lettuce on top of the bottoms of the baguettes.
You can't get much better than iceberg lettuce in a sandwich . . . mild and crisp.
I lay the browned meatloaf slices on top of the iceberg lettuce, cheese side up . . .
And then I added the "piece de resistance" to the tops, over that cheese . . . crisp battered onion rings.
Yes, I did make my own today. They were very easy to make and I did them before I started making the sandwiches, leaving them in a low oven to keep warm.
Now you can lay the top of the baguette over the onion rings and get ready to enjoy!
Oh boy, just look at that. I can't wait to dig in!
This truly was one amazingly delicious Meatloaf Sandwich, which is why I crowned it the Ultimate Meatloaf Sandwich. Don't take my word for it of course.
Make your own and you will see! Of course you will have to bake your family a meatloaf first!!! I doubt they will complain!
Ultimate Meat Loaf Sandwich
Yield: 1
I don't call this the ultimate meatloaf sandwich for nothing! This is one heck of a tasty sandwich! This recipe can easily be multiplied to feed as many as you like.
Ingredients:
- 1 (4-inch) length of a French Baquette, cut through the middle horizontally
- 1 TBS horseradish sauce
- 1 TBS grainy mustard
- 1 TBS your favourite BBQ Sauce
- 1 slice of cheese (I like Leerdammer Swiss)
- iceberg lettuce
- 1 thick slice of cooked leftover meatloaf
- onion rings (frozen or homemade)
Instructions:
- Place your onion rings into the oven to cook according to the package directions if using frozen ones. If making your own, follow the recipe to make your own and keep warm while you build your sandwich.
- Lightly spray a non-stick skillet wih some canola oil spray and heat over medium heat. Brush your slice of meatloaf on both sides with some BBQ sauce and place into the heated skillet. Cook until golden brown on the underside and then carefully flip over and brown the other side, placing the slice of cheese on top so that it can melt.
- Brush both cut edges of your baguette with some horseradish sauce and grainy mustard. Lay some iceberg lettuce on the bottom slice, top with the heated slice of meatloaf, with melted cheese side up. Top with a few hot onion rings and the top slice of baguette. Enjoy!
Easy Onion Rings
Yield: 2
Crisp and tasty onion rings with a spectacularly light batter! The key to a light batter is the sparkling water.
Ingredients:
- 1 large onion, peeled, trimmed and cut into 1/3 inch slices
- peanut oil for frying
- 140g self raising flour (1 cup}
- 180ml sparkling water (3/4 cup)
- fine sea salt
Instructions:
- Slice your onion and separate into rings. Have ready an oven tray lined with paper towels.
- Whisk together the flour and sparkling water until smooth in a medium sized bowl. (It will foam up so be careful.) Season generously with sea salt.
- Heat a quantity of peanut oil in a deep skillet, making sure it is no more than 1/3 full.
- Once the oil is heated to 185*C/365*F , dip some of your onion rings into the batter and carefully drop into the hot oil. Fry until golden brown on one side and then carefully flip over with a fork to fry on the other side. (about 2 to 3 minutes all together.) Remove to the lined baking tray to drain. Repeat until all of your onion rings have been battered and fried. Keep warm in a low oven.
These sandwiches were incredible. My husband had two slices of meatloaf on his. You won't find anyone complaining about eating leftovers when you place one of these tasty baby's down in front of them! I guarantee!
If you like all of the flavors of a Cobb Salad than you are really going to love this hearty, and delicious sandwich take on the very popular salad. It is hearty and incredibly tasty and very simple to make.
It has all of the taste and ingredients of the popular Cobb Salad, except that they are all layered in one very delicious sandwich.
We are having a stinker of a hot day today and to be honest I didn't feel much like cooking. Once I had done all of my running about, shopping etc. I was hungry, but didn't really want to heat up the kitchen cooking anything too complicated.
I went rooting through the refrigerator and these are the things I found, and what I did with them.
I had some crisp rashers of bacon which I had frozen previously. When I open a package of bacon, I tend to cook up the lot and then freeze what I don't need immediately for future use.
I can tell you it is absolutely worth the extra little bit of time it takes to cook the whole package. If you wrap it tightly and freeze it, you will be so happy that you did.
How many times are you making something that requires a few slices of cooked bacon, or crumbled cooked bacon. Cook the whole pound and freeze it and you will never be without cooked bacon again, and you won't have to be paying the high cost of already cooked bacon or bacon crumbles in the shops.
Cooked bacon on tap? Its a very good thing. I also had some boiled eggs, ripe tomatoes, lettuce, sliced turkey breast meat and of course lettuce and cheese.
I had bought a large round loaf of rustic bread when I first moved into my house at the beginning of may and I froze it, ready for me to remove a slice or two whenever I needed it. It was a large sour dough boule.
I can tell you that none of it has gone to waste. None of it. Its the perfect kind of bread for this sandwich. Hearty enough to stand up to all of those fillings.
Lets talk Blue Cheese Dressing. I used Rene's. It is filled with lovely bits of blue cheese. If blue cheese isn't your thing, use a creamy salad dressing that is your thing. I think Ranch would work well, as would a good caesar dressing.
I always have lettuce in the refrigerator, usually Romaine. I am not sure if baby gems are available here or not. I haven't seen them yet. I wash the lot, spin it dry and then pack it into a container ready to grab and use as and when.
I confess, I have been known to munch on romaine lettuce, and why not? Its crisp and delicious, and filled with fiber and goodness. There are far worse things to munch on.
I usually keep a couple of hard boiled eggs in my refrigerator as well, especially in the summer months. They always come in handy and get used. I have an electric egg boiler.
It makes boiling eggs very easy and they come out perfect every time. You can boil as many or as few as you need, want or will use. Did you know that the older your egg, the easier it will peel? Its true.
The fresher the egg, the harder it is to peel.
Deli turkey. I love deli turkey. But I am not fond of it smoked. I prefer it plain. I could just eat it all on its own.
When I was first separated from my ex husband many years ago, I was living in a rented room in a house. The person who owned the house didn't want me cooking in her house so I had a microwave in my bedroom so I could heat up frozen dinners.
I also used to get myself a six inch turkey sub on oat bread for my supper a couple of times a week. With all the fixings. That kept me going.
Lately they've been selling huge boxes of vine ripened tomatoes at our local shops for only $3.99. My sister bought one last week and gave me half a dozen of them to use. Ripe tomatoes, another very good thing.
We are nuts about tomatoes in our family. I have been known to dine of a refrigerator cold tin of chopped tomatoes and a slice of buttered bread, quite happily.
I have chives growing in my garden and I thought that mincing a few and scattering them over top would really add a special zest to the sandwich and I was right. It did.
Then there is the slice of cheddar cheese. Use a good one. Its worth it. If you would rather use processed cheese, then use American cheese or a good brand. I like the Kraft Extra Cheddar ones. They have an exceptional flavour.
Put it all together and you have one very exceptional sandwich. Hearty and delicious. That's one mighty mouthful! I can promise you that you won't feel hungry when you are finished it.
This was perfect, as is and on its own. You could add some sliced ripe avocado, which would be lovely, rich and creamy. I didn't have any or I would have done.
This was the perfect light supper on a hot, hot day, when my appetite was not overly huge. It fit the bill beautifully.
Cobb Sandwich
Yield: 1
Prep time: 10 MinTotal time: 10 Min
Although quantities are given for one sandwich, this can be multiplied to serve as many people as you like. This is hearty and delicious!
Ingredients
- 2 slices of a rustic round loaf, toasted and buttered
- 2 TBS good quality blue cheese dressing
- 2 leaves of romaine lettuce, torn
- 1 hard boiled egg, thinly sliced
- 4-5 slices of ripe tomato
- 2 slices crisp bacon
- 3 slices of deli turkey
- 1 slice of cheddar cheese, halved on the diagonal
- minced fresh chives
Instructions
- Place one slice of your toast on the plate, buttered side up. Spread the blue cheese dressing over top.
- Layer as follows: lettuce, sliced boiled egg, sliced tomato, bacon, sliced turkey, cheddar cheese and then a sprinkling of chives.
- Place the top slice on the sandwich, buttered side down. Cut in half on the diagonal and serve immediately.
Notes:
You can add thinly sliced ripe avocado to this sandwich if you wish, or a layer of guacamole.
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