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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
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.
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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!
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