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 a person who hates waste. I always try to use up everything that I can, all my leftovers, etc. I think I get that from my mother.
Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!
I had my family over for dinner on Tuesday evening. I roasted a pork Porchetta that I had gotten at the grocery store around Christmas time and frozen for a future time such as this. It was a President's Choice brand.
I have never had Porchetta before so I cannot attest to its authenticity, but I can tell you that it was quite delicious! We all really enjoyed it. I served it with some mashed potatoes, carrots, and cauliflower I had roasted in the meat juices.
Altogether very good.
.JPG "Toasty Leftover Porchetta Sandwich")
I ended up with one nicely sized piece of the roast leftover. I thought about making a hash of it, but the more I thought about it I thought to myself, I bet that would make a great sandwich!
And so that is what I did, I made a Toasty Leftover Porchetta Sandwich! I enjoyed it on a toasted brioche bun, spread with a homemade basil garlic mayo, along with a quantity of sautéed peppers, onion and fennel, and some melted cheese.
.JPG "Toasty Leftover Porchetta Sandwich")
So what is Porchetta? I will tell you what it says on Wikipedia. They are the authority on most things!
Porchetta (Italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel.
Porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional Italian foods held to have cultural relevance.
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.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
.JPG "Toasty Leftover Porchetta Sandwich")
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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: theenglishkitchen@mail.com
.JPG "Toasty Leftover Porchetta Sandwich")
Mine did not have any liver or fennel in it, but instead a nice mix of herbs and spices. There was a lovely cap of fat covering the whole roast.
The flavors were fabulous and I knew the leftovers would make a great sandwich. I had some fennel in the refrigerator and so I added it to the vegetables. Call that a lucky co-incidence!
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WHAT YOU NEED TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Simple, simple, simple.
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
.JPG "Toasty Leftover Porchetta Sandwich")
You could probably use any cut of leftover roast pork for this tasty sandwich. Pork chops, pork tenderloin, etc. If you are using anything but a porchetta, I would add some spices to the pork when reheating it, such as garlic, a bit of ground fennel seed, perhaps some crushed chilies, black pepper, thyme, etc.
Gourmet Garden Basil can be found in your fresh produce aisle at the grocery store. It comes in a tube and is a paste of fresh basil in some olive oil. Its very nice.
If you don't have that, I would just mix the mayonnaise with a bit of basil pesto.
.JPG "Toasty Leftover Porchetta Sandwich")
HOW TO MAKE TOASTY LEFTOVER PORCHETTA SANDWICH
Nothing could be simpler really. Its just a matter of toasting a bun, sautéing some vegetables and reheating the meat for the most part.
Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften. Add the slice of porchetta to the skillet.
Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
.JPG "Toasty Leftover Porchetta Sandwich")
Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything. Enjoy!
.JPG "Toasty Leftover Porchetta Sandwich")
This was a really, REALLY delicious sandwich! The pork was perfectly reheated the way I did it, so that the fat was crisp on the edges and yet still melted in the mouth.
It went really well with the basil mayonnaise and that tasty mix of lightly caramelized vegetables.
Here are some other hot sandwiches created using leftovers that you might enjoy:
RUSTIC ITALIAN BAKED SANDWICHES - These Rustic Italian Baked Sandwiches are real favourites! Lots of meat and cheese, etc.
ULTIMATE MEATLOAF SANDWICH - Slices of leftover meat loaf served on a toasted baguette with lettuce, cheese and crispy onion rings.
BBQ CHICKEN SANDWICH - A delicious BBQ Chicken filling topped with creamy coleslaw served on a toasty bun
Toasty Leftover Porchetta Sandwich
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Something delicious to do with your leftover Porchetta roast. You could also use leftover pork tenderloin, or even a pounded pork chop in this. Its delicious! Amounts are given for one sandwich, multiply to make more.
Ingredients
- 1 toasted brioche burger bun
- 1 (1/3 inch thick) slice of Porchetta
- 1/4 each yellow, green, orange peppers, thinly sliced
- a small piece of fennel, thinly sliced (optional but nice)
- 1/2 small onion, thinly sliced
- 1 tsp butter
- 1/4 cup grated Italian cheese mix (Provolone, mozzarella, cheddar, Parmesan)
For the basil mayo:
- 1 TBS full fat mayonnaise
- 1/2 tsp gourmet garden basil
- Pinch garlic powder
- 1/2 tsp Parmesan cheese
Instructions
- Butter your brioche bun on the cut side and toast cut side down in a skillet. Once toasted, set aside and keep warm.
- Add the butter to the skillet along with the peppers, onion and fennel (if using). Stir fry until beginning to soften.
- Add the slice of porchetta to the skillet. Brown on one side and flip over. Brown on the other. Mound the cheese on top of the meat. Cover the skillet and set aside for the cheese to melt.
- Mix together all of the ingredients for the basil mayonnaise. Spread on the cut side of the bottom half of the toasted bun. Place on a plate.
- Top with the pepper/onion/fennel mixture. Place the cheese topped slice of porchetta on top and then finally place the toasted bun top, cut side down on top of everything.
- Enjoy!
Thanks so much for visiting. Do come again!
I was saying the other day how very much I love to have a good cake in the house. There is something so special about being able to sit down with a nice hot drink and a piece of cake. The world around you can be in chaos but if you have a piece of cake and a drink in front of you, somehow things seem to be a little bit more tolerable.
I am no stranger to cake on here, and over the past thirteen plus years of running this recipe page, I have baked many, many cakes. All of them are delicious because well . . . cake. I tend to only show the recipes that I feel are highly successful and what I think you, my readers, will enjoy.
I do have my favorites however, and these are cakes that I return to bake time and time again. These are the ones that I love above all others. I thought it would be fun today to share my top ten favorite cakes with you and why, so here we go!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
RASPBERRY CELEBRATION CAKE - This is always my birthday cake of choice. It is a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers.
The cooled layers are then sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness with a lovely glaze icing. This is one very moreishly scrummy cake.
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is that she had exceedingly good taste!
I absolutely adore enjoying a nice slice of this with a hot cup of herbal tea.
FRENCH ALMOND, PEAR & CARDAMOM CAKE - This is a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.
It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
GLAZED COFFEE CRUNCH CAKE -Deeply flavoured with strong coffee, this is a moist cake, with a beautiful crumb. Indeed you will find yourself collecting the crumbs on the tips of your fingers to eat. You will not want to waste even the tiniest scrap of it.
There is a fabulously moreish streusel topping stogged full of lovely toasted walnuts. As well the streusel contains chocolate chips and is delicately flavoured with cinnamon. It's crowning glory is . . . a sweet coffee drizzle icing.
ETON MESS CAKE - This cake is so delicious that the Canadian version of Hello Magazine featured it as one of my recipes a few years back when they were doing a feature on me and British Cooking. No small wonder as it is delicious.
A beautiful vanilla sponge, studded with fresh strawberries and topped with crushed crisp meringues. This is a beautiful cake cut into squares and served topped with a dollop of either clotted cream or softly whipped cream.
BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best!
This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting!
MARY BERRY'S LEMON DRIZZLE CAKE - No best cake recipe collection would be complete without a lemon cake of some sort and none is nicer than a lemon drizzle cake. You can't beat that beautiful lemon flavor and the lemon crunch on top.
And when it comes to lemon drizzle cake recipes, you really cannot get much better than Mary Berry's Lemon Drizzle Cake.
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week!
It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BONUS FAVORITE RECIPE!
I could not post a list of my favorites without mentioning this next cake! It is an all time favorite and has graced the table of any tea party I have ever hosted!
VICTORIA SANDWICH CAKE - I guess when it comes right down to it, this cake has a slight edge on the Spanish Cake. It is not only delicious but very easy whip up at the last minute. You can basically have this baked and be eating it in about 45 minutes tops!
A fabulously tasty buttery cake filled with strawberry jam and topped simply with sugar, this is the best of the best of the best!
And there you have it. A delicious round-up of my all time favorite cakes. Do with it what you will, but if this doesn't tempt you to bake a cake this weekend I don't know what will! Enjoy!
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!
There are some nights when I really don't fancy having a cooked dinner. Living by myself as I do, that really isn't a problem these days. I can eat what I want, when I want. I have nobody to answer to but myself.
Today was one of those days when I really didn't fancy cooking much. I have a lot on my plate today with one thing or another and tomorrow looks to be the same. I did have to pop to the shops to pick up a few bits for the cats.
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I decided right then and there I was going to come home and make myself a Croissant Turkey Club Sandwich for my dinner! And that's just what I did!
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Traditionally a club sandwich will be made using three slices of bread, toasted. Into that will go turkey, bacon, tomato, lettuce and sometimes even sliced cheese.
Whenever we went out to eat for lunch my ex husband would always get a turkey club. It was his meal of choice when eating out. (With me its always fish and chips.)
.JPG "Croissant Turkey Club Sandwich")
I knew I had everything else at home to complete the sandwich. You could make this a bit healthier by using low fat mayo, but lets face it . . . you've already lost it with the bacon and the croissant!!
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WHAT YOU NEED TO MAKE A CROISSANT TURKEY CLUB SANDWICH
Quantities are given for one delicious sandwich. To make more simply multiply by the number of sandwiches you want to make.
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
.JPG "Croissant Turkey Club Sandwich")
The croissant were on the small side, which made them perfect for this sandwich. They were also almost closed together into a circle, which also made them very sandwich friendly.
I just happened to have some already cooked bacon in the freezer, so it was a simple matter of quickly thawing it out to use in the sandwich. It was very thin bacon which is why I used 3 slices. If your bacon is really thick you may want to only use two.
I cut my tomato very thin. I also shredded my lettuce fairly thin.
.JPG "Croissant Turkey Club Sandwich")
If you are not a fan of turkey you could use sliced/shaved ham in its place. You could also add a slice of cheese if you wanted to. I would recommend swiss cheese.
I did not butter the croissant. I felt that as I was eating the sandwich right away, it was not really needed.
Usually when you are making sandwiches ahead of time a layer of butter is added to form a barrier between the fillings and the bread. This helps to prevent the bread from becoming soggy.
.JPG "Croissant Turkey Club Sandwich")
HOW TO MAKE A CROISSANT TURKEY CLUB SANDWICH
It may seem a bit moot for me to be telling you how to make a sandwich, but there might be someone out there who needs some help in this area so do bear with me!
Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
.JPG "Croissant Turkey Club Sandwich")
Place the bottom half on a plate. Top with half the lettuce. Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired. Remember both the bacon and the turkey will be salty. I tend to use only pepper.
Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
.JPG "Croissant Turkey Club Sandwich")
Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down. Cut in half and enjoy!
If you are really hungry a few potato chips on the side would be nice, or even some crisp vegetable sticks for a healthier choice!
.JPG "Croissant Turkey Club Sandwich")
I am a person who is always happy to have a sandwich, be it for lunch or for supper. Here are some of my favorite sandwiches:
Baked Western Sandwich - An egg omelet with onions, peppers and chopped ham, baked and then sandwiched between two slices of buttered toast.
Grilled Steak Sandwich - thin slices of steak, perfectly seasoning and served on an open face slice of toasted rustic bread, topped with grilled mushrooms and some fresh rocket salad leaves.
Cob Sandwich - all the beautiful tastes of a delicious cob salad with cheese, boiled egg, ham, turkey, bacon, lettuce and tomato tucked into two slices of a toasted rustic loaf!
Classic Tuna Salad - it speaks for itself. Sandwiches don't get much better than this old lunch time classic!
.JPG "Croissant Turkey Club Sandwich")
That is by no stretch the full list of sandwiches I have posted on here. I am a real sandwich aficionado for sure! Just put the word sandwich into the search and see what comes up!
My eyes were indeed too big for my stomach here and I could not finish it. I made a great attempt however! This was incredibly delicious to say the least!
Croissant Turkey Club Sandwich
Yield: 1
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
Quantities are given for one delicious sandwich only. Multiply to serve more.
Ingredients
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
Instructions
- Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
- Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
- Place the bottom half on a plate. Top with half the lettuce.
- Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired.
- Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
- Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down.
- Cut in half and enjoy!
Thanks so much for visiting. Do come again!
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