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 think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
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Hot Italian Focaccia Melts. Get ready for a delicious hot sandwich that will literally make your toes curl with delight!
I don't think I have ever made any secret of my love of and for sandwiches. I adore them in any way shape or form.
The other day I created a delicious Focaccia melt for us to enjoy using some of the sliced Focaccia flat breads that Deli Kitchen makes. I adore their flatbreads.
They have a wonderful range of innovative flat breads that are simple, handy to use, very versatile and also healthy.
I love these Sliced Focaccia breads from their range.
They are a delicious soft olive oil bread and much thinner than regular focaccia that you might see in the shops, making them PERFECT for sandwiches such as this Hot Italian Focaccia Melt I am showing you today.
With each thin containing only 291 calories and with each one serving two people that makes for a mighty tasty somewhat low carb sandwich that is sure to please and satisfy even your most ardent bread lovers!
You could get four servings from each focaccia bread for your small eaters, but I would count on there being two each, for your heartier eaters.
The insides of the focaccia are spread with a parmesan herb butter and then layered with three deli meats . . . salami, pepperoni and Italian ham/prosciutto . . .
I have also added two layers of four cheese blend. You can use whatever four cheese blend you like.
If you can get an Italian one that's great.
I just use the one that I can get in my shops which includes Edam, Jack, Cheddar and Mozzarella.
I also add a layer of spicy marinated pickles. I get the slaw variety which includes carrots, onions and chilies.
You could use hot pickled peppers if you wanted, or Giardiniera, or even those Peppadew peppers.
You want something that will give you a little bit of heat without going over the top
I brushed the outsides of the focaccia with some softened butter and sprinkled them with a bit more Italian Garlic & Herb Seasoning . . .
It adds a really nice finishing touch . . .
Once you've done that, you just lay them out onto several baking sheets . . .
I cover the baking sheets with foil and bake first . . . that gives the cheese a chance to melt and the meat a chance to heat through . . .
I then uncover them and bake them for a further 5 minutes, just to crisp up the outsides a bit.
The end result was fabulously tasty! We both really enjoyed these! Kind of like an inside out pizza . . . but without pizza sauce.
We enjoyed them for a light supper with a bit of salad!!
Yield: 8
Hot Italian Foccaccia Melts
prep time: 10 minscook time: 15 minstotal time: 25 mins
Perfect for a quick and easy supper, and oh so delicious!
ingredients:
- 4 Deli Kitchen Sliced Focaccia
- 130g butter softened (1/2 cup)
- 2 tsp garlic Italian seasoning
- 6 TBS Parmesan Cheese
- 24 slices Salami
- 24 slices Pepperoni
- 24 slices Italian ham with herbs
- 375g four cheese blend (3 cups)
- (Mine has Edam, Jack, Cheddar and Mozzarella)
- Spicy pickled salad mix like pickled Giardiniera Mix (optional)
- (I used Baxter's Spicy Slaw Deli Topper)
Topping:
- softened butter
- Italian herb and garlic seasoning
instructions:
- Preheat the oven to 180*C/350*F gas mark 4. Slice your sub rolls almost all the way through from the top to bottom.
- Cream together the butter, seasoning and Parmesan cheese. Spread a portion of this onto the insides of the focaccia Layer 4 TBS of cheese blend, 4 slices salami, 4 slices Pepperoni, 4 slices ham, 4 TBS hot pickle mix (if using) and 4TBS of the four cheese blend into each bun. Brush a bit of softened butter on the top of each and sprinkle with some Italian garlic seasoning. Place onto two baking sheets and cover with foil.
- Bake in the preheated oven for 10 minutes, uncover and bake for a further 5 minutes, until the cheese has melted and all is heated through. Cut into quarters to serve.
Created using The Recipes Generator
With the more spring-like and summery weather coming up, these would also be delicious filled, wrapped in foil and popped onto the outdoor grill! I do so love my sandwich meals!
You can buy the Deli Kitchen Sliced Focaccia breads at Sainsbury's where they retail for £1.35 a pack or 34p each! That spells winner/winnerto me! You can buy Deli Kitchen's tasty flatbread range from Asda, Morrisons, Tesco and Waitrose.
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.
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One of the things I really love as a food writer is the opportunity I have to try new things. Its a perk that I never get tired of. I was recently contacted and asked if I would like to try out some bread from GRADZ Bakery, finely crafted artisanal breads, crafted in London by Master Bakers.
These delicious sandwiches encompass all the flavours of one of our favourite dishes Chicken Cordon Bleu. Traditionally Chicken Cordon Bleu is chicken which has been stuffed with ham and Swiss cheese, coated with crunchy bread crumbs, and then deep fried until golden brown.
I make a baked version which you can find here. Its not quite as fattening as the original and requires a lot less faffing about, because as you know . . . if I can find an easier way to do something which tastes just as good as the original, I will incorporate it into my cooking.
These tasty sandwiches go that little bit further in that they are even easier to make than Chicken Cordon Bleu, but just as tasty and are lot less fattening as well!
Oh I do love a tasty sandwich, burger, or slider and these are very nice.
Layers of Black Forest Ham, tender roasted chicken breast (all deli meats) and Jarlsberg cheese in a toasted bun along with a fabulously tasty Honey Mustard Sauce.
There is nothing complicated here. Simple. Simple. Simple.
You don't need to use Jarlsberg cheese, that is just what I had in the house. Any Swiss style cheese will work well.
Don't be tempted to have your deli meats cut too thinly or shaved. Shaved meats tend to fall apart. Thinly sliced does the trick beautiful. I like to layer them onto the rolls, lightly draped and folded into a little pile which covers the bread but gives a bit of height to the sandwich.
Just look at those lovely layers . . .
One of the stars of the sandwich is the homemade Honey Mustard Sauce that I spread on the cut rolls prior to baking.
I always double the recipe so that we have plenty to go around after they are baked to drizzle inside the finished rolls, but only if you want . . . I always want.
This is one very tasty mouthful . . . and perfectly sized for the smaller family. You can of course double it to feed and make more. I always brush the tops of the rolls with some softened butter and sprinkle on some seasoning before popping them into the oven. I think it adds a nice finishing touch.
Yield: 3
Chicken Cordon Bleu Sliders
prep time: 10 minscook time: 6 minstotal time: 16 mins
Classic flavours in a small batch hot sandwich that is not only delicious, but very quick and easy to make. The quantities can easily be doubled to feed more.
ingredients:
- 6 thin slices of deli black forest ham
- 6 thin slices of deli roasted chicken breast
- 6 slices of Swiss style cheese (I use Jarlsberg)
- 6 smallish dinner rolls
- softened butter
- a pinch of herb seasoning salt
For the Honey Mustard
- 60g good quality mayonnaise (1/4 cup
- 1 1/2 TBS Dijon mustard
- 1 1/2 TBS liquid honey
- 1 tsp fresh lime juice
- pinch of fine sea salt
instructions:
- Preheat the oven to 200*C/40)*F/ gas mark 6. Line a small baking tray with some aluminium foil and spray lightly with some cooking spray.
- Whisk together all of the sauce ingredients until smooth. Set aside.
- Slice the buns carefully in half through the middle. Spread about a tsp of sauce on the bottom of each bun and place them on the baking tray. Place one slice of ham on each, draped and folded to fit. Top with 1/2 slice of cheese. Top with one slice of chicken, draped and folded. Top with the remaining 1/2 slice of cheese and then divide any remaining cheese amongst the buns. Spread the top halves of the buns on the cut sides with some more honey mustard sauce, and place on top of each filled roll.
- Brush the top of each with some softened butter and sprinkle with some of the herb seasoning mix.
- Bake in the preheated oven for 5 to 6 minutes until the cheese has melted and the sandwiches are heated through. Serve immediately along with any remaining sauce for those who wish to use it.
NOTES:
Make sure you use thinly sliced meat as opposed to shaved meat. I also like to double the sauce so that there is plenty to go around.
Created using The Recipes Generator
Quick, easy and yes, dare I say it . . . DELICIOUS! What I love about these, aside from that is their ease of preparation and lack of clean-up mess. They make a great mid-week supper. You can serve a nice salad on the side for those with a lighter appetite, or with some oven chips for those who are looking for something a bit on the heartier side. Any way, you can spell this tasty sandwich as WINNER! Enjoy!
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