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
I am sure many of you have heard of Tuna Melt sandwiches. They are a real favorite here. I have several recipes for them on the blog.
There is the Classic Tuna Melt, which is a really good sandwich and my absolute favorite. Then there is the Parmesan Pesto Tuna Melt, also very good.
Then there is the Tuna Melt Casserole. All the flavours of a traditional tuna melt, except in a casserole dish. Delicious! With broccoli, a tasty cheese sauce, pasta and melting cheese on top.
I have even made a Tuna Melt Tart. Equally as delicious. I just love Tuna Melts.
I usually have leftover chicken in the house that needs using up. I eat a lot of chicken. Its probably my protein of choice.
I am always looking for tasty ways to use it up. Today I decided to create a Chicken Melt sandwich recipe. A sort of a riff on the classic tuna melt, but open faced, and with some different flavors in the mix.
I decided to go with some Tex Mex flavors and make it a tiny bit spicy. I love interesting sandwiches, don't you? Boring is highly over-rated!
And this delicious open faced chicken melt sandwich is anything but boring!
I shredded some cooked chicken, leaving it rather chunky. I have a confession. I am not overly fond of shredded meat. Its a consistency thing.
Yes, I am not a lover of pulled pork, or pulled anything else. I just don't like stringy meat. Call me crazy.
So some of it is shredded, but I left a lot of it chunky as well. I mixed that with some mayonnaise for creaminess, and some sparky spice.
Taco seasoning. (You should how much heat you want to add.) Lime juice. Salt, pepper. And Tabasco sauce.
You can use the red tabasco if you want, but I really love the green tabasco sauce. I splash it on all sorts.
Eggs, in soup, on sandwiches, etc. And it goes fabulously with the other flavors in this sandwich, I have to say. I just love the stuff.
I also added some grated Jack cheese. Spicy Jack. With Tex Mex flavors. Just enough to bind the chicken together with everything else.
I also added chopped spring onion, or scallions as they are also called. These add a bit of color, some sharpness and some crunch.
This all gets mixed together and then piled onto slices of rustic bread. I used a sour dough boule I had bought at the shops.
You want a sturdy bread. Something which is going to stand up to that filling. No wimpy bread allowed!
Just pile the chicken filling onto the bread, spreading it out a bit. Then sprinkle on some more cheese. I like to be a bit generous with the cheese.
But that's me. Your sandwich (s) is/are ready now to pop under the grill. It doesn't take very long to warm them up and melt the cheese. Not long at all. Your chicken should already have been warmed anyways.
I usually pop it into a bowl and warm it in the microwave while I grate the cheese and chop the onions. Easy peasy.
Once they are heated through the the cheese on top has melted, and the edges of the bread are turning golden brown, you sandwich is ready.
Just pop them onto a plate and sprinkle some more chopped spring onions over the top. I like to serve some salad leaves on the side. For health reasons. (ROFL)
If you want to you can splash a bit more hot sauce on top. Yum!!
These are delicious knife and fork sandwiches. The quantities I have given are for two sandwiches, but you can easily double it to serve more.
Or half it yet again to serve only one, which is what I did.
This made a delicious light lunch. Perfect for one or two. Nothing else needed, although if you wanted to serve them with a light soup, that would generally go down well also.
Something light though. Like a tomato soup or some such. You won't really want anything hearty.
And there you have it. The Southwest Chicken Melt Sandwich. For two. Deliciously simple and incredibly filling.
Southwest Chicken Melt Sandwich
Yield: 2
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Tangy spicy chicken salad on a slice of sour dough, topped with cheese and grilled. This makes a delicious lunch with some salad on the side!
Ingredients
- 1 cup (135g) cooked and shredded chicken, gently warmed
- 2 tsp taco seasoning
- 1 TBS fresh lime juice
- 1/2 tsp tabasco sauce (red or green, you decide)
- 1/8 cup (30g) mayonnaise
- 3 ounces (85g) Jack cheese, shredded and divided
- 3 spring onions, washed and thinly sliced, divided
- fine sea salt and freshly ground black pepper
- 2 thick slices of a sour dough boule
Instructions
- Place your oven rack about six inches away from the broiler and preheat the broiler.
- Combine the chicken, mayonnaise, taco seasoning, lime juice, hot sauce and half of the cheese and spring onions in a bowl.
- Place the slices of bread onto a baking tray. Divide the chicken mixture between each slice, covering them completely. Sprinkle the remaining cheese over top.
- Pop the baking tray under the broiler and cook the sandwiches for 3 to 4 minutes, until the cheese has melted and the edges of the bread are turning golden brown. Watch carefully so that they don't burn.
- Serve topped with the remaining spring onions and some salad on the side if desired. Delicious!
Yesterday was my sister's 63rd Birthday. Since it was my first time being able to celebrate her Birthday in person after over 20 years, I decided to cook her a slap-up Roast Chicken Dinner.
That is what she wanted. Roast Chicken with all the trimmings, including my MIL's stuffing, along with a Victoria Sandwich Cake for dessert.
This is the cake we all enjoy for our celebratory cakes. We are cake and jam people.
I was only too happy to oblige her. We all love a roast dinner and we all love roast chicken, and the cake, well, that is a real favorite also!
As usual I cooked far too much for the main meal. We had roast chicken with gravy, fluffy mashed potatoes (as per my father's request), potato stuffing/dressing, peas/carrots and then the dessert. Because there is bread in the dressing, we don't do rolls.
Today Cindy, Dan and I are going to Jonnys Cookhouse in Berwick for another birthday dinner. That's Dan's treat for Cindy. Wednesday nights is the night my dad goes for fish and chips with his friends, so we usually try to do something together also.
I have not been to Jonnys since I was home for our Eileen's wedding, 9 years ago now. We have been talking about going all Winter. So there is no time like the present, and what better excuse than a Birthday.
My sister and I were perusing the menu this morning as we talked on the phone. There is soooo much to choose from, it will be hard to make up our minds, so we thought we needed all day to mull it over so we don't drive Dan to distraction when we get there with our humming and hawing.
Normally the people in my family always have fish and chips when we go out. We say we are going to have something else but, in the end we have fish and chips. Their fish and chips are great, but so are their Poutine!
Their Chicken Dinner Poutine looked especially good. Crisp chips, melting cheese, chicken, gravy, stuffing and peas. What to do, what to do!
How could I ever choose??? And then I remembered all the chicken dinner leftovers I had in my refrigerator.
I decided to make a Chicken Dinner Poutine for my breakfast ( a late one, don't judge) and then I could order fish and chips later on. (Or maybe I will just get an ice cream. It depends on how hungry I am.)
That way I could crack on with my work today and not have to worry about cooking any dinner. Problem solved!
Poutine is very much a Canadian thing. It originated in Quebec in the 1950's and is essentially a dish of hot chips (french fries) with gravy and cheese curds.
That was at the beginning. At its birth. You can now get all kinds of poutine. It has morphed into multiple varieties. If you can dream it, you can make it, and it will probably be pretty delicious as the basic version is pretty darned delicious!
As long as you get the three main ingredients right. The chips. The gravy. The cheese curds, and it really needs to be cheese curds to be truly authentic.
And those ingredients need to be piping hot, hot enough to melt the curds! You can see I achieved a proper melt! Yum yum!
You can use mozzarella cheese, because you will get plenty of melt, but real cheese curds for poutine are the authentic way to go.
When we were children we would visit my father's family up in Northern Quebec. There is a cheese factory near where he grew up and we always got bags of the cheese curds to snack on in the car on the way home.
Squeaky and delicious. You can't beat them! Even after mom and dad had separated in their later years, my mom always got my father to pick her up a bag when he went, and he always did.
You can get the bags of cheese curds in grocery stores now. You can eat them just as is, or you can turn them into Poutine. And why not! You only live once.
What wonderful flavors are in this dish. Poutine on its own is delicious, but add some chicken and stuffing and peas?
You got a little taste of heaven right there on a plate!
Just make sure everything is good and hot and Bob's your Uncle. You will have poutine perfection!
Poutine gravy, melting cheese curds, tasty chicken, stuffing, peas. What's not to love about that I ask you!
Its a good thing.
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Chicken Dinner Poutine
Yield: Serves 2
This is full on decadence. Something delicious to make with your leftovers from a chicken dinner. Winner Winner Chicken Dinner!
Ingredients
- 1/2 of a four serving sized package of frozen French fries
- 1 cup (238g) leftover chicken gravy
- 1 cup (200g) leftover roast chicken
- 1 cup leftover stuffing, crumbled
- 1/2 cup (65g) frozen peas, cooked
- 1 cup (210g) large cheese curds, not packed
Instructions
- Cook your fries according to the package directions. I use Cavendish Crispy fries and cooked them in my toaster oven. It took approximately 10 minutes.
- While your fries are cooking, add your chicken to the gravy in a sauce pan and heat until nice and hot and the gravy is bubbling.
- Warm your stuffing up in the microwave until hot. Pour boiling water over your peas and then drain.
- Divide the hot chips between two dishes and layer up as follows: hot chips, cheese curds, chicken and gravy, crumbled stuffing and peas.
- If everything is nice and hot your cheese curds will melt beautifully and become nice and stringy.
- Serve immediately.
I guarantee you are going to fall in love with this delicious Grilled Steak Sandwich recipe I am sharing with you here today. Not only is it fabulously easy to make but it is incredibly tasty as well!
This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
It uses very simple ordinary ingredients. Rump/eye of round steaks. These steaks are perfect for flash frying, and so long as you don't overcook them, come out perfectly every time.
Mind you any steak overcooked is most unpalatable in my opinion. I mostly like my steaks medium rare, which means they are lovely and pink in the center, but not bloodied.
Medium rare often means different things in different countries. We were in the South of France once and went to a Buffalo Grill restaurant to have steaks one night. We requested medium rare, and the steaks practically crawled onto our plates. They were literally what I would have called a blue steak.
I never send food back if it is not to my liking. Having worked in restaurant kitchens, and some pretty fancy ones, I don't trust them not to spit in your soup if you send it back. Sad but true.
I am not saying it happens in all restaurants, but it does happen in a few. And I am not willing to take the chance. So I just grit my teeth and bear whatever I am handed.
Like I said, fairly simple ingredients. Some good rump/eye of round steak, a good rustic bread, mayonnaise, horseradish, Montreal steak spice, some good mushrooms, gouda cheese and baby argula/rocket.
That's it. Simple. With the exception of the cheese and the mushrooms these are things I almost always have in my house.
My sandwich was inspired by a recipe I found in Donna Hay, the new classics for a "New Steak Sandwich." It looked really tasty, however it was a bit new fangled for me.
i.e.. it used ingredients that are not common to most kitchens, and that might even be difficult to come by. Porcini powder for one. That's not something most people will have around, unless they are a true gourmand, and I like to think that my recipes are quite accessible for most people.
Taleggio cheese and watercress are two other ingredients that a lot of people might find difficult to come by.
I decided to use Gouda which is a proper melting cheese and baby arugula/rocket, which is nice and peppery, just like watercress, but much easier to find.
The bread I used for this is a rustic sour dough boule which I love, that can be found in my local grocery store. 20 years ago this type of thing was never seen here. I am so happy times have changed.
We are a much better traveled people these days (pre-Covid) and have acquired tastes for nice breads and the like. Our local shop sells several varieties of well baked artisanal breads.
Its important that you use a rustic sturdy type of white bread. Wonder bread won't cut it here. You want something sturdy enough to stand up to the toppings.
I brushed the bread with some olive oil and toasted it, rubbing the olive oil side with some raw garlic after toasting. This imparted a lovely mild garlic flavor to the bread.
The steak I used was eye of round. Rump steaks will also work well. You want the kind of steak that doesn't need braising to make it tender. The steak in these sandwiches is meant to be flash fried.
You want steaks about 1/2 inch thick, but don't worry, you will be cutting them in half again to 1/4 inch thickness. If your steak is really cold, or even semi frozen, this is much easier to do.
She dusted hers with a rosemary porcini powder. I used Montreal Steak Spice. For several reasons.
One, I like the flavor of Montreal Steak Spice, especially on steak. Two, it usually helps to tenderize the steaks a bit. Three, who the heck just happens to have rosemary porcini powder in the cupboard.
I love its flavor of Montreal Steak Spice. It is a bit spicy with lots of pepper, has onion and garlic flakes, some fennel seed, etc. I think it just goes very well with beef, especially in a sandwich like this.
I used brown chestnut mushrooms, larger ones, which I trimmed and cut in half through the middles. You could use baby portabella, but chestnuts are cheaper and they have a lovely meaty flavor that I enjoy.
Taleggio cheese is not something which is found in our local shops. Maybe in Halifax, but not here in the Valley where I live.
Taleggio is a nice melty cheese and so I thought that gouda (which I could get) would be just as tasty. I was right. It was and melted beautifully.
The bread itself is spread with a horseradish mayonnaise. This is very easy to make. You simply stir together some real egg mayonnaise (I like Hellman's) and some creamed horseradish sauce.
Horseradish sauce is something I always, ALWAYS have in my kitchen. Its not just good to serve with roast beef you know. Its also a vital component in cocktail sauce and many other things. it also keeps for a fairly long time in the refrigerator.
It is one of my "secret" ingredients that I slip into a few things without people knowing. Stews and gravies to name just a few. Not a lot, just a hint.
And people who wouldn't touch horseradish with a ten foot pole never notice its there. They know that there is a unique flavor boost that is quite delicious, but can't quite put their finger on it. I do not bother to enlighten them.
I once heard a story of a woman who was enjoying a roast dinner to excess. When done she said to the cook, "That was the nicest roast dinner I have ever had. What was the meat?"
The cook answered, "Roast Pork." To which the woman exclaimed, "You know I don't like roast pork!"
True story that.
I adore baby arugula/rocket. It is not something I had ever tasted prior to moving to the UK. It has a lovely meaty and peppery taste that I really enjoy.
It goes very well in sandwiches such as this one. Donna Hay used watercress, but its not something I have ever seen here and to be honest is not always easily accessible in any case. Rocket is a wonderful substitution.
Altogether this sandwich is a beautiful sandwich filled with lots of lovely textures and flavors. I loved the garlicky crunchiness of the toasted bread, countered by the mellow creaminess of the horseradish mayo.
Then there is the spiced, peppery steaks and those meaty mushrooms, perfectly balanced by the peppery green freshness of the arugula/rocket.
This is a knife and fork sandwich. It makes for a lovely light supper that is quick and easy to make, but can also be made into a heart supper with a few additions such as thick cut chips and onion rings. Yum yum!!
Grilled Steak Sandwich
Yield: 2
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This is a delicious, yet simple open faced steak sandwich. The amounts are for two servings, but can very easily be multiplied to serve more.
Ingredients
- 2 TBS butter
- 6 large brown mushrooms (I used chestnut mushrooms)
- 2 single serve eye of round steaks, each cut in half through the middle (1/2 inch thick, cut to 1/4 inch thick)
- Montreal steak spice to taste
- 2 slices of gouda cheese, cut in half crosswise
- 2 thick slices of rustic country bread
- olive oil to brush
- 1 small clove of garlic, peeled and cut in half
- 1/4 cup (75g) whole egg mayonnaise
- 1 TBS horseradish cream
- a handful of fresh baby arugula (rocket)
- salt and black pepper to taste
Instructions
- Take your steaks, rub them all over with Montreal Steak Spice and set aside.
- Whisk together the mayonnaise and horseradish in a small bowl. Set aside
- Wipe your mushrooms clean, trim and then cut in half through the middle to give you 12 thick rounds.
- Heat the butter in a large skillet over medium heat until it starts to foam. Add the mushrooms, cut side down. Fry, without disturbing, for approximately 4 minutes, flip over and brown on the other side for an additional 4 minutes. Set aside and keep warm.
- Wipe out the skillet with some paper towels. Add the other TBS of the butter and heat over high heat. Add the steak slices and brown/sear them quickly on both sides. It won't take long, only a bout 1 minute to 1 minute per side. Remove from the heat, top each with 1/2 slice of the cheese, cover and set aside while you do the toast.
- Brush one side of the bread slices with some olive oil. Pop under a grill and toast lightly until golden brown. Rub lightly with the cut side of the garlic.
- Place the slices of toasted bread on each of two serving plates. Spread each with half of the horseradish mayo. Scatter some rocket over top and then place two slices of cheese covered steak on top of each sandwich. Top with half of the mushrooms. Season lightly with freshly ground sea salt and black pepper. Garnish with a few additional rocket leaves and serve immediately.
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