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
I picked up some cube steaks when I was at the store the other day. Cube steak, also known as minute or cubed steak is an inexpensive cut of beef that has been put through a mechanical tenderizer. It like of looks like it has little dimples all over it.
It is usually made from tougher cuts of beef, is thinly cut and is well suited to quick cooking/flash frying. You can make minute steak yourself by pounding thin cuts of rump or round steak with the side of a meat pounder that has spikes, rather than the flat side.
You can't go wrong really because it is cheaper than other cuts and always comes out tender when cooked. It is really well suited for dishes like chicken fried steak or even Swiss steak.
We always loved it when Swiss steak was on the menu when I was growing up. We didn't have it really often because it was a bit labor intensive for my mother who worked full time.
She would take a large round steak and cut it into smaller portions. Each portion would get pounded and floured until it was thin and nicely coated with flour, the steak having absorbed some. This also helped to thicken the tomato gravy that it was simmered in after browning. So tasty!
Chicken fried steak is tenderized steak, floured and browned until golden brown. Crisp coated on the outside, tender and juicy inside. it is usually served with a cream gravy and plenty of fluffy mashed potatoes.
For todays sandwich, I have skipped the cream gravy. Instead I have added a lovely creamy peppery garlic aioli mayonnaise dressing. I have adapted the steak recipe itself from a delicious one found on The Pioneer Woman. It has been downsized to feed just two people.
WHAT YOU NEED TO MAKE A CHICKEN FRIED STEAK SANDWICH
I had looked at a Chicken Fried Steak Sandwich recipe here. I thought to myself, looks good, but way too faffy for my liking. I am quite a bit lazier than that and I didn't think much of it was required. Simple ingredients done well, that's all you need. There is nothing complicated here. If you are a fan of simple, you will love this.
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
There is not a lot I can tell you about the ingredients. They are pretty straight forward. I got my minute/cube steak at Sobey's which is a grocery chain here in the Maritimes. Its in the chilled meat section.
It looks like this. If you can't find it you can make your own. Just cut steak into serving sized pieces and pound it thin with the spiky side of a meat pounder. In a pinch you can also use the dull size of a heavy knife.
I have done both in the past and both ways work very well!
HOW TO MAKE A CHICKEN FRIED STEAK SANDWICH
This really is a very easy make. They make a great midweek supper, especially in the summer months when you don't really want to be heating up the kitchen!
First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
Set up a mise-en-place for the steaks. You will need two shallow bowls, plus a clean plate.
In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the buns.
Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all. Serve immediately with some potato chips, French fries, or salad. Delicious!
Hah! I just realized that I used my Pioneer Woman Plate to serve my sandwich on. Entirely co-incidental and not planned! The plate was a gift from my friend Elaine and is a favorite of mine for use in photographing my recipes!
This was a really delicious meal! I chose to serve it with a few cheeky potato chips on the side. The meat was tender, well flavored and delicious. That garlic pepper mayo went perfectly with it.
Of course there is only one of me and I cooked two small steaks, so I will probably reheat the second one up tomorrow and make a cream gravy a la pioneer woman to serve with it and some fluffy mash. I can't wait! Cook once, eat twice. You can't get much better than that!
If you are a fan of the hot sandwich in the summer months, might I suggest the following:
AIR FRYER REUBEN SANDWICH - These tasty sandwiches are a great excuse to fire up the air fryer! Nice, buttery and crisp on the outsides, and filled with your favorite Reuben sandwich fixings, smoked/corned beef, sauerkraut, cheese and a tangy homemade Russian dressing. Done in the air fryer so you can keep the kitchen nice and cool!
HOT ITALIAN HOAGIES - These hot sandwiches are so easy to put together and everyone loves them. You can make a whole roasting tray full of them for your family and guests. Layers of Italian deli meats, some spicy pickle, and tasty cheese, all layered up in soft toasty buns, buttered with a nice garlicky butter prior to heating. Altogether very delicious!
Chicken Fried Steak Sandwich
Yield: 2
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A delicious sandwich with a peppery garlic aioli mayo dressing, crunchy delicious chicken fried steak on a toasted bun with lettuce and tomato. Deliciously sized just for two. Uncomplicated deliciousness.
Ingredients
For the Garlic Pepper Mayo:
- 4 TBS good quality mayonnaise
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp fresh ground black pepper
- pinch salt
- 1/2 tsp lemon juice
- splash of hot sauce
For the chicken fried steak:
- 2 slices of beef cube steak ( steak which has been tenderized by machine)
- salt and black pepper to taste (for the steaks)
- 1 large free range egg, lightly beaten
- 1/4 cup (60ml) whole milk
- 1/2 cup (70g) plain all purpose flour
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1/4 tsp sweet paprika
- pinch cayenne pepper
- 1/4 cup (60ml) vegetable oil
- 2 tsp butter
You will also need:
- 2 good quality burger buns, split, buttered and toasted
- lettuce leaves
- sliced fresh tomatoes
Instructions
- First make the mayonnaise dressing. Whisk all of the ingredients together in a small bowl until well combined. Set aside and keep covered until you need them.
- Set up a mise en place for the steaks. You will need two shallow bowls, plus a clean plate.
- In the first bowl place the flour, seasoning salt, black pepper, paprika and cayenne. Mix all together well.
- In the second bowl beat together the egg and the milk to combine. Line the clean plate with a sheet of paper towel.
- Season the two steaks all over with some salt and ground black pepper to taste. Working with one at a time, dip it into the flour mixture, turning it to coat it generously on both sides. Dip in the egg to coat and then back in the flour mixture, coating it well. Place onto the clean plate. Repeat with the other steak.
- Heat the oil in a skillet over medium heat. Add the butter. Once the butter begins to foam, give the pan a swirl to mix the two and then add the steaks. Cook until the edges of the steaks start to turn golden brown and crisp, two to three minutes.
- Flip the steaks over and brown on the other side, another two to three minutes. Place onto the paper towel line plate and keep warm while you toast the bun.
- Place the bottoms of the toasted buns on two heated plates. Spread each with half of the mayonnaise mixture. Top with a steak, some lettuce and a slice of tomato. Place the bun tops over all.
- Serve immediately with some potato chips, French fries, or salad. Delicious!
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I found these really nice sausage patties in the grocery store the other day. They were my favourite brand of Sausages, Heck Sausages, and they were shaped like hearts!
What better to serve your sweetie pie with in the month of love than a breakfast sandwich made with a heart shaped sausage patty!
To be honest we didn't really have these breakfast sandwiches for breakfast. We had them for lunch . . . kind of like brunch I guess. They went down a real treat.
You want to make sure you have a really good sausage meat to use for these . . . when the star of the dish is the sausage, you want it to be a good one.
The egg part are small omelettes . . . beaten eggs together with minced peppers. So tasty. I have stainless steel cooking rings so I cook them in them.
Just pop the greased rings into a greased skillet and divide the beaten egg mixture between them, cover and cook, until almost set. Uncover and remove the rings, flip em over and they are the perfect size for popping between two halves of a toasted English Muffin along with that sausage patty.
A nice slice of cheddar gets melted on top of the sausage pattie. Seriously good.
Yummo! But that's not the best part . . . nope . . .
I caramelized some onions to spoon over top of the whole thing. FABULOUS!
I just used some butter and slow cooked them until they were golden brown and meltingly tender . . . adding some seasoning and a bit of honey for the last five minutes or so of cook time.
Served up with potato wedges, this was one very wicked Breakfast/Brunch/Lunch/Supper sandwich, I kid you not! Try and fine one of these in that place with those yellow arches. Impossible.
This is the best! And so simple to make too. My husband quite simply adored it . . . okay . . . I did too.
This is a sarnie nobody can complain about. Serve with ketchup or brown sauce and some wedges on the side for a full meal deal!
Four thick pure pork sausage patties
(I used heck)
For the eggs:
6 large free range eggs
2 TBS whole milk
1/4 each of a red, green and orange or yellow pepper, finely chopped
(Should come to about 1/2 cup altogether)
fine sea salt and freshly ground black pepper
4 English muffins toasted
Cook
the sausage patties in a non-stick skillet until nicely browned and
cooked through. Place a slice of cheese on each. Set aside and keep
warm. Beat together the eggs, peppers and seasonings. Take 4 (3 1/2
inch) cooking rings and spray them with cooking spray. Place them in a
clean skillet you have already sprayed with cooking spray. Divide the
eggs between the rings. Cover and cook over medium heat, until almost
set. Remove the rings and flip over to brown the other side.
Toast
your muffins on one side only. Place the eggs on the bottom halves.
Top with an egg round each, then a sausage pattie and one fourth of the
caramelized onions. Place the top halves of the muffins on top and
serve immediately.
To caramelize onions:
Peel and
slice two large onions into rings. Melt a knob of butter in a pan.
When it begins to foam add the onions. Season with a bit of salt and
pepper. Cook, over medium low heat, stirring frequently for about 15
minutes, until golden brown and caramelized, adding a teaspoon of honey
for the last five minutes or so. They should be meltingly tender.
*The Ultimate Sausage Breakfast Sandwich*
Serves 4
Serves 4
fine sea salt and freshly ground black pepper
You will also need:
a quantity of honey caramelized onions (see below)
4 slices of cheddar cheese
Note - I was not paid or given free sausages to write this. I quite simply love the sausages I used and they are my favourite. You might like them too.
Do you like sandwiches? My Aunt Freda loved sandwiches and so do I. They are one of my many weaknesses! I was really excited to receive this latest cookbook for review . . . "Build Your Own Sandwich," by Vicki Smallwood.
Have you ever wanted to take your sandwich making to a new and higher level??? My answer is a resounding YES! Build Your Own Sandwich promises to help you do just that!
You just cannot beat the Classic Tuna Melt Sandwich for a quick and easy lunch option! I have been making tuna melts for as long as I have been making tuna salad, which is a very long time. Basically a tuna melt is a grilled cheese sandwich with tuna salad added!
I have been combing the two sandwiches before I knew it was an actual thing!
You can go as old school as you like or dress it up with a variety of things, but it doesn't get much better than this basic classic recipe which I am sharing here today.
I have always had a great fondness for Tuna Salad Sandwiches. Tuna wasn't something that my mother used to buy to make us sandwiches with. She had a thing for canned Salmon. If we were going to have a fish sandwich at all, it was with canned Salmon.
Then in Grade Eight I happened to taste my first Tuna Salad Sandwich. A friend of mine had them in her lunch and she didn't fancy them and so I said I would try them. I fell in love then and there.
I did manage to convince my mother to buy tuna once in a while after that, but it always remained a very rare treat. Salmon being her preference. When my mother passed away my sister had to get rid of countless tins of out of date salmon that my mother had stored.
Whenever they were on offer my mother would pick up a couple tins, whether she needed it or not, and of course in, her later years, they just did not ever get used.
Don't get me wrong. I do like tinned salmon every now and then. I use it to make Salmon Patties and Salmon loaf. Both are favorites of mine.
I also love a good French Canadian Salmon Pie. That is something which is high on my list of things I love to eat.
I am just not particularly fond of it in sandwiches. If I am going to have fish in a sandwich like that, for me, it has to be tuna.
This recipe which I am sharing today was inspired by one I found on the New York Times recipe site and is attributed to Naz Deravlan. The recipe was for a delicious sounding tuna salad sandwich using dill pickles and a tasty mix of herbs.
What I really liked about it was not the herbs so much as the use of potato chips to give some added crunch! I have often enjoyed potato chips on the side of my tuna sandwiches, but not in my tuna sandwich. It sounded really delicious!
The original recipe made four sandwiches. I adapted it to make only one demi baguette sandwich which would feed to regular eaters. A man might be able to eat the whole lot in one go however.
Having said that, as well, you don't want to be adding any potato chips to the sandwich until just before you go to eat the sandwich as they will go soggy. You have been warned.
But eaten right away, this sandwich is a gorgeous mix of delicious tuna salad and potato chip crunch. In a lovely chewy sour dough baguette, it was heavenly with just the right amount of crunch and tastiness!
WHAT YOU NEED TO MAKE A CRUNCHY TUNA SALAD BAGUETTE
Simple ingredients. Make sure you use the best you can afford. In a sandwich like this, it really matters.
- 1 (5 oz) can of solid albacore tuna in water, drained and flaked
- 1/4 cup (50g) real mayonnaise
- 1 TBS dill pickle relish
- 1/2 stalk celery, finely chopped
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried dill
- 1 TBS lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp fine ground black pepper
- 1 good quality demi-baguette
- softened butter
- potato chips to serve (ready salted are nice, but so are cheese and onion!)
An old Italian Nonna in a grocery store in London, Ontario, told me over 40 years ago that anything but Albacore Tuna was garbage. I heeded her advice and have only been eating white albacore tuna ever since. It really does have the nicest flavor.
When it comes to mayonnaise, if I am not using homemade I always use Hellman's and that is not a plug for their product. It has the nicest flavor and is quite simply always my mayonnaise of choice. I hear Duke's is also very good if you can get it.
If you have fresh dill, by all means use that. I did not so I used dry. Fresh lemon juice really adds a nice flavor, and here is where I would definitely use extra virgin olive oil. This an occasion when the flavor of it will really shine through.
I used dill pickle relish because I think it has a bit of a sweeter flavor than regular dill pickles. If you don't have dill pickle relish then use regular sweet hot dog relish. I can promise you it will taste really good.
Use a good quality fresh baguette. It also really matters, and when it comes to potato chips, use the freshest crunchiest ones you can find. A kettle chip is really nice. Ready Salted are ideal, but I think cheese and onion are also very nice as are salt and vinegar. At the end of the day, just use your favorite flavor. I wouldn't be using ketchup or BBQ though. To me that just sounds wrong!
HOW TO MAKE CRUNCHY TUNA SALAD BAGUETTE
Nothing could be easier. I don't like to chop my veggies too awfully small. Neither do you want them left too large. Somewhere in the middle is ideal!
Flake the well drained tuna into a bowl with a fork and mash it well together.
Add the mayonnaise, pickle relish, chopped celery, spring onion, dill weed lemon juice and oil. Season to taste with salt and pepper.
Split your baguette in half horizontally. Butter both cut sides with softened butter.
Pile the tuna salad onto the bottom half of the buttered baguette, spreading it out evenly. Top off with your potato chips and then the baguette top. Squash down a tiny bit, and cut in half.
Serve immediately.
The amount of mayonnaise I have suggested is only that, a suggestion. I would add half the amount first with everything else and then see if you need any more. You don't want your sandwich to be too sloppy.
If you are a singleton, you can remove the chips from one half of the baguette, wrap it tightly and store it in the refrigerator for the next day. That is what I did. Yes, I did eat the chips I removed. No, I did not add any more the next day. I just ate it plain.
This was a really, REALLY good sandwich. It had never dawned on me before to add a layer of potato chips to my tuna salad sandwich and I don't know why. The two together were sublimely delicious.
I highly recommend!
Some other tuna sandwich recipes which you might really enjoy that I have posted on here are:
THE CLASSIC TUNA MELT - A favorite toasted sandwich composed of a tasty tuna filling and plenty of melted cheese, sandwiched between buttery toasted bread. I also have an Air Fryer Tuna Melt that is really nice.
PIZZA TUNA BURGERS - Something I learned how to make in Grade 9 Home Economics. They were really good then and they are really good now! A delicious tuna mixture is spooned on top of halved English Muffins and topped with cheese and pimento stuffed olives before grilling. Great for lunch with veggie sticks or for supper with a hot cup of Tomato soup!
Yield: 2
Crunchy Tuna Salad Baguette
Prep time: 8 MinTotal time: 8 Min
The perfect Tuna Salad sandwich with the addition of crisp potato chips This does mean you need to eat it right away. I say, not a problem!
Ingredients
- 1 (5 oz) can of solid albacore tuna in water, drained and flaked
- 1/4 cup (50g) real mayonnaise
- 1 TBS dill pickle relish
- 1/2 stalk celery, finely chopped
- 1 spring onion, trimmed and finely chopped
- 1 tsp dried dill
- 1 TBS lemon juice
- 1 TBS extra virgin olive oil
- 1/2 tsp kosher salt
- 1/8 tsp fine ground black pepper
- 1 good quality demi-baguette
- softened butter
- potato chips to serve (ready salted are nice, but so are cheese and onion!)
Instructions
- Flake the well drained tuna into a bowl with a fork and mash it well together.
- Add the mayonnaise, pickle relish, chopped celery, spring onion, dill weed lemon juice and oil. Season to taste with salt and pepper.
- Split your baguette in half horizontally. Butter both cut sides with softened butter.
- Pile the tuna salad onto the bottom half of the buttered baguette, spreading it out evenly. Top off with your potato chips and then the baguette top. Squash down a tiny bit, and cut in half.
- Serve immediately.
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I am beginning to think that Jeanie is right. I am the Queen of chicken. Sorry but its another chicken recipe today, but really you should be thanking me because these are fabulously delicious!
Not only that, but they are also quick and easy to make. Perfectly sized for two, but easily adaptable for more.
Boneless, skinless chicken breasts are browned lightly and then poached in a BBQ sauce mixture that you create . . . once the chicken is cooked through and tender, you shred the chicken and cook it for a bit longer in the sauce.
This really helps to get the BBQ flavour in there. Its a simple sauce using your favourite ready prep BBQ sauce and a few other bits.
On top of that is a simple coleslaw. You can use coleslaw shredded vegetable mix from the shops, which would make it even quicker to make, but I like to shred my own. I use a really sharp knife and just cut it into thin slivers.
There is something very cathartic about standing there, hand shredding the cabbage and carrots. I go off into my own little world. I find it quite stress relieving. Not that I have a lot in my world to be stressed about, but still . . . I do enjoy hand shredding it all.
The dressing is a simple one, made with mayonnaise, buttermilk, cider vinegar, a pinch of sugar, some seasoning and a bit of celery seed. You can add more vegetables if you like, grated broccoli stems, spring onions, etc. Just use the basic dressing and add what you like.
I tend to make it before I start the chicken so that the flavours have time to meld. Some vegetables/cabbage can be a bit more watery than others, so if you find that your coleslaw is a bit watery, just drain it a bit before using it, so you don't end up with soggy buns.
It goes perfectly with the flavours of the BBQ chicken filling . . . very nice. We really love this combination.
I like to use a Brioche bun. You can toast or not as you like. I prefer to toast them on the cut sides under the grill, just until golden brown.
That way the buns don't absorbe the BBQ sauce or the coleslaw dressing and get soggy. Toasting is the way to go in my books!
This is the kind of food I really love in the summer months . . . no nonsense kind of food. NO fuss. NO bother, easy to eat and easy to clean up after.
If you have leftover chicken from a roast chicken or a rotisserie chicken, you could use that instead. Just sayin'
I have also used Turkey tenderloins and done this. They work beautifully.
On the side you could serve potato salad, or potato chips, a macaroni salad, pickles. Whatever you fancy.
Whatever you choose to have on the side, this is sure to be a meal that will have you smacking your lips and licking your fingers. Its hot diggity doggone good!
*BBQ Chicken Sandwiches for Two*
Serves 2
These are very easy to make are fabulously rich and delicious. You can double all of the ingredients to feed more if you wish.
2 medium boneless skinless chicken breasts (3/4 pound)
salt and black pepper to taste
1 1/2 TBS butter
125g BBQ sauce (1/2 cup) (use your favourite)
60ml cider vinegar
1/2 TBS hot sauce
For the slaw:
8 ounces shredded cabbage
1 small carrot shredded
55g mayonnaise (1/4 cup)
60ml buttermilk (1/4 cup)
1/2 TBS cider vinegar
1 tsp sugar
salt and black pepper
1/4 tsp celery seed
You will also need 2 burger buns
Season the chicken with salt and black pepper. Melt
the butter over moderate heat in a skillet. Add the chicken and brown
it lightly on both sides. Whisk together the BBQ sauce, vinegar and hot
sauce. Pour over the chicken. Bring to the boil, then reduce to a
slow simmer, and cook, covered for about 10 minutes until cooked
through, turning the chicken over halfway through the cook time.
Transfer the chicken to a plate. Shred with two forks, then return to
the sauce in the pan and keep warm.
Whisk
together the mayonnaise, buttermilk, vinegar and sugar for the slaw.
Whisk in salt and black pepper to taste, along with the celery seed.
Stir in the shredded cabbage and carrot. Toss to coat.
Toast your buns or not as desired.
These were really, really, REALLY good. The pictures are making me hungry for them all over again!
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