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
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.JPG "French Sandwich Pain Au Lait")
This bread machine recipe I am sharing with you today is for a French Sandwich Pain Au Lait. Pain Au Lait translated means milk bread, and what I am talking about here is a French style of loaf that has been enriched with milk and butter.
Golden brown on the outside with a beautiful tight texture, this is a bread that is perfect for making sandwiches, be they grilled or not!
.JPG "French Sandwich Pain Au Lait")
A slow rising bread, this bread rises dramatically when baking. Traditionally this type of bread is baked in a lidded loaf pan to make perfectly square loaves.
Baking this in the bread machine provides almost the same result, as you can see. It is a beautiful loaf and is perfect for sandwiches of any kind.
.JPG "French Sandwich Pain Au Lait")
Actually, this is the fourth time I have baked this loaf to show you. The first time I ran out of light on the first day and so pictures just never got taken. It was so good I knew I wanted to share it with you.
The second time I made it, I threw everything into the bread machine and went to church, only to discover when I got home that I had not put in the water. DUH!
The third time, I used the wrong yeast and the bread rose so much that it stuck to the roof of my bread maker. 😖
.JPG "French Sandwich Pain Au Lait")
Seriously though, this is a beautiful loaf of bread, and well worth any angst or number of mistakes made in getting to the perfect loaf just so that I can share it with you.
Of all the loaves I have made in my bread machine, it IS my favorite one! Perfect for grilled sandwiches, or cut into shapes to make tea sandwiches, it is light, but has a truly beautiful crumb which makes it ideal for those purposes!
My recipe has been adapted from the Bread Machine Lover's Bread Machine Book by Beth Hensperger and if you are a person who loves to use their bread machine, I cannot recommend it enough. It's the best bread machine book going!
.JPG "French Sandwich Pain Au Lait")
WHAT YOU NEED TO MAKE FRENCH SANDWICH PAIN AU LAIT
This time I did not use a mix of flours as set out in the recipe but just my Anita's Organic Mill 60/40 bakers blend flour. It turned out perfectly. (This is because I could not find barley flour.)
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
.JPG "French Sandwich Pain Au Lait")
As I said I used the 60/40 flour, and it worked a charm. Barley flour adds a touch of sweetness to the bread, but I found the flavor to be fine just as is. As you can tell it was a bit more on the whole wheat side.
That also didn't bother me as I prefer to eat a whole meal bread if I can, rather than a white.
Also, the dry milk powder, she had specified low fat milk powder, but all I have is full fat milk powder. I have used this with no problem whatsoever.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK, and when I went to buy one here in Canada, I knew I had to get another one. I have just always been happy with their performance.
.JPG "French Sandwich Pain Au Lait")
HINTS AND TIPS FOR MAKING GREAT BREAD IN A BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
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2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
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6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
.JPG "French Sandwich Pain Au Lait")
If you follow my recommendations, there really is no reason (other than human error) that you can't bake the best loaf of bread in your bread machine ever. I use mine at least once a week, sometimes twice and most of the time I end up with beautiful loaves, unless I use the wrong yeast or forget to put in the water, lol. 😁
Some other bread machine recipes I can recommend are:
BREAD MACHINE PARKER HOUSE ROLLS - Think you can't make rolls using a bread machine? Think again! This recipe uses the dough cycle for making the dough. The rolls are then shaped and baked in the traditional manner.
BUTTERMILK WHOLE WHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup, and then not forgetting the addition of the buttermilk, it makes for a really delicious wholesome loaf of bread!
French Sandwich Pain Au Lait
Yield 1 loaf (1 1/2-pound loaf)
A delicious bread machine loaf made in the style of the white French sandwich bread called pain de mie. This bread makes beautiful sandwiches, toasted or otherwise.
Ingredients
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of your ingredients into your particular model of bread machine according to the manufacturer's directions. Take care not to let the salt come in contact with the yeast. (In mine, I place yeast, sugar, gluten powder, flour, dry milk powder, salt, butter and then the water.)
- Set crust on medium and program for the basic cycle. Press start.
- When the baking cycle has ended, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Store in an airtight bag or container.
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This recipe I am sharing with you today is one that I have had my eye on for literally years. South Carolina Bird Dog Sandwiches. I first saw this recipe on Pinterest quite some time ago and had saved it to my private list of recipes that I wanted to try.
It comes from a blog called Plain Chicken. It was posted way back in 2014 so that tells you just how long I have been wanting to try it.
As it happens, life got in the way and I just never got around to it, until now that is! I just happened to have everything I needed in the house and I went with it!
I was not disappointed! This hot sandwich was well worth the wait and I won't be waiting that long to make it again, I can promise you!
So just what is a South Carolina Bird Dog sandwich? I can promise you I am not cooking a bird dog here!
The original sandwich comes from restaurant in Anderson, South Carolina called Daddy Rabbitt's over 25 years ago. That original diner is no longer in operation, but the sandwich lives on!
This delicious sandwich is the perfect marriage of bacon, chicken tenders, cheese and honey mustard. Or, as I have also seen it described, the perfect option for those who don't like hot dogs! I can't imagine not liking hotdogs myself, but it takes all kinds!
These hot chicken and bacon sandwiches are great for picnics, cook outs or any time at all really. They are the perfect quick supper option for those days when you really can't be asked to cook much!
You could of course go whole hog and make everything from scratch, chicken fingers, dressing, etc. But I have taken the easy option here myself and I can tell you its really delicious!
I have also taken the liberty to downsize the recipe to just one serving, easy for you to multiply the ingredients to feed as many or as few people as you are wanting to feed!
WHAT YOU NEED TO MAKE A SOUTH CAROLINA BIRD DOG SANDWICH
This can be as simple or as complicated as you wish to make it. This is the simple version.
- 1 good quality hot dog bun, split and buttered on the cut sides
- 1 1/2 slices of streaky bacon crumbled
- 2 cooked breaded chicken fingers, keep hot (I do mine in the air fryer, only takes about 5 to 8 minutes)
- 2 TBS grated cheddar cheese
- 2 tsp honey mustard salad dressing
Because there are so few ingredients it make sense to use the best that you can procure. I used D'Italiano Brizzolio soft sausage buns. They are nice and don't fall apart when you are eating them. I hate it when hog dog or sausage buns don't hold together in the eating!
I used PC Buttermilk Breaded Chicken Fillets. I like them because they are made from the whole fillet of chicken and not ground up chicken shaped into a chicken strip. They are also all breast meat.
I like to use what is called streaky bacon in the UK. Bacon strips with a nice quantity of meat in ratio to fat. Smoked. I usually keep mine in the freezer. I roll each strip into a roll and pop the rolls into a baggie, ready to take out as and when I need bacon.
You can take out only as many slices as you want. They thaw out really quickly. For today I took out two slices, thawed, cut them in half crosswise and grilled them until crisp. You could crumble the bacon into the sandwiches, or just put in the whole half slices.
I used Hellman's honey mustard dressing. You could make your own from scratch if you wanted to. This one looks really tasty! I used Kraft double cheddar pre-grated cheese. I usually like to grate my own cheese, but I had this and was going for a quick and easy meal.
HOW TO MAKE A SOUTH CAROLINA BIRD DOG SANDWICH
This is so simple, quick and easy to make.
Preheat the broiler of your oven to high. Place the hotdog bun, buttered cut sides up on a small baking tray.
Pop the bun under the broiler and grill until toasted. This should only take about a minute. Remove from the oven.
Place the crisp slices of bacon on the bottom half of the bun. Top with the chicken fingers. (I cut mine into 1/2 inch slices) Sprinkle the cheese over top of the chicken.
Pop the sandwich back under the grill for several minutes until the cheese melts. Drizzle the top with the honey mustard dressing and serve immediately.
You don't really need to toast the bun, but I don't know any bun that is not improved by buttering it and toasting it! That's just me. I found myself wondering if maybe even garlic butter would be a nice toasting option!
I have also heard that people like ranch dressing on their sandwiches. I personally thought the honey mustard dressing was just perfect. A bit spicy and a bit sweet! Of course you can douse your sandwich in as much dressing as you like! I used a bit of restraint myself today!
I served my sandwich simply with some crisp celery sticks. Any way to get in some vegetables. I think French fries are the usual option, or even potato chips.
This made for a lovely supper that was quick and easy to make and quite delicious. It was also quite ample. The next time you are wanting a quick supper, I highly recommend.
I have to say it was a lot more delicious than just a hot dog, but then again, when I am in the mood for a hot dog, nothing else will do! I really like them both!
Some other hot sandwich options that you might also enjoy are:
HOT HAM & CHEESE WITH BACON & CARAMELIZED ONIONS - A fresh poppy seed kaiser roll filled with plenty of shaved ham, smoky bacon, swiss cheese and caramelized onions. Wrapped in foil and heated through, this makes a great supper sandwich, especially with a cup of hot soup on the side!
THE ULTIMATE MEATLOAF SANDWICH - You will need leftover cooked meatloaf to make these delicious sandwiches. Slabs of Diner Glazed meat loaf are brushed with BBQ sauce and browned in some butter. A slice of cheese is melted on top and then the meatloaf is layered on a half baguette spread with horseradish sauce and grainy mustard, as well as crisp lettuce and then topped with some crisp battered onion rings. Now you know why I called it the Ultimate!
Yield: 1
Carolina Bird Dog
Cook time: 15 MinTotal time: 15 Min
Quantities are given for one hot sandwich only. Multiply to make more. This is a simple and delicious alternative for someone who is not fond of hotdogs. Apparently it comes from South Carolina.
Ingredients
- 1 good quality hot dog bun, split and buttered on the cut sides
- 1 1/2 slices of streaky bacon crumbled
- 2 cooked breaded chicken fingers, keep hot (I do mine in the air fryer, only takes about 5 to 8 minutes)
- 2 TBS grated cheddar cheese
- 2 tsp honey mustard salad dressing
Instructions
- Preheat the broiler of your oven to high. Place the hotdog bun, buttered cut sides up on a small baking tray.
- Pop the bun under the broiler and grill until toasted. This should only take about a minute. Remove from the oven.
- Place the crisp slices of bacon on the bottom half of the bun. Top with the chicken fingers. (I cut mine into 1/2 inch slices) Sprinkle the cheese over top of the chicken.
- Pop the sandwich back under the grill for several minutes until the cheese melts.
- Drizzle the top with the honey mustard dressing and serve immediately.
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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.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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