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 am a sandwich lover. I am with the Brits on this one. I have never met a sandwich I didn't like and enjoy. Over in the U.K. they have whole shops dedicated to sandwiches. The British love their sandwiches.
They are also huge fans of the burger. I am not so fussed over regular burgers, but if its a turkey burger or a chicken burger, I am all in!
I am really fond of a good BLT (Bacon Lettuce and Tomato) sandwich. Today I decided to take that idea and combine it with a grilled chicken burger, not a ground chicken burger, but a grilled chicken breast burger.
So what you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.
I also created a lush garlic and chive aioli mayo dressing, and I cooked some tasty sweet potato wedges on the side for a complete meal.
I like to make my own spices and rubs if I can. This is one that I found here and adapted for use in my own kitchen. One of the reasons I like to make my own rather than buy already made blends is that I can control what goes into them. No msg or preservatives.
HOMEMADE BBQ SEASONING
1/4 cup (48g) maple sugar or (50g) granulated sugar
(I don't recommend using brown sugar as the moisture in it
will cause the mixture to clump)
2 TBS smoked paprika
1 TBS garlic powder (not salt)
1 TBS onion powder (not salt)
1 TBS dry ground mustard powder
2 tsp chili powder
1-1/2 tsp thyme dried
1-1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp cayenne
1 TBS Kosher salt (optional)
HOW TO MAKE BBQ CHICKEN BLT'S
I used some of this tasty rub on my sweet potato wedges as well. I find that sweet potato wedges and fries can get a bit soggy for some reason, so today I tried adding some fine dry bread crumbs to the spice mixture I coated them in prior to roasting.
It helped to keep them somewhat crisp, but I am not sure if there is any way that you are every going to get them totally crisp in the home. In any case they were delicious, especially dipped in some of that aioli mayo!
WHAT YOU NEED TO MAKE BBQ CHICKEN BLT'S
It does look like a long list of ingredients, and it is, but these go together very quickly and are fabulously tasty. There is more than one component to the recipe. You have the fries, the burgers and the garlic mayo. You can be enjoying them in about half an hour's time. You, of course, don't need to do the wedges or the garlic mayo if you don't want to.
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Use the smoothest sweet potatoes that you can. I try to buy medium sized potatoes with an almost egg shape. These make wedges that are all basically the same size.
I used dry Italian bread crumbs, but you can use any fine dry bread crumbs, or leave them out altogether if you wish. I do recommend that you use them however!
I like to use a bun that is not totally fresh. That way they don't fall apart as easily when you are eating your burger. Toasting the cut sides briefly in the oven does freshen them up.
I like the baby arugula (rocket) and spinach mix. It is fresh and crisp and green. The arugula adds a nice hint of heat.
These really go together very quickly and are very simple and easy to make. Why pay a fortune for a sandwich like this in a restaurant when you can make a much tastier one at home yourself!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet. Roast in the preheated oven for 25 minutes.
Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
Whisk together the mayonnaise with the garlic and the chopped chives. Set aside. Slice the tomato into four thick slices. Toast your buns.
Cut each chicken breast in half horizontally to make two thinner pieces. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
This was a really delicious and satisfying sandwich. The addition of the sweet potato wedges turned it into a full meal. You can of course not bother with them, or use a ready made frozen variety.
If you are not overly fond of the flavor of garlic, then use only half a clove in the garlic mayo, or leave it out altogether!
If you are looking for something simple to cook for your honey for supper tonight, you can't really go wrong with one of these!
If you are fond of the burger or the hot sandwich, you might also enjoy these!
HERBED TURKEY BURGERS - Ground turkey flavored with parsley, sage, rosemary and thyme. Two thin patties sandwiched together with a pat of butter in the middle to keep them nice and moist. Grilled to perfection, topped with cheese and served with all of your favorite burger toppings!
HONEY HOT CHICKEN BURGERS - Pounded chicken breasts with a buttermilk coating, baked until crispy. A mix of honey, spice and buttery is brushed on the finished pieces of chicken as a lovely finishing touch. Served in toasted buns with shredded lettuce and crisp bacon! So delicious!
Yield: 2
BBQ Chicken BLT's
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A beautiful sandwich, simple to make with all the elements of a BLT. Spicy sweet potatoes are served on the side. A complete meal for two!
Ingredients
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
- Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet.
- Roast in the preheated oven for 25 minutes.
- Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
- Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
- Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
- Whisk together the mayonnaise with the garlic and the chopped chives. Set aside.
- Slice the tomato into four thick slices.
- Toast your buns.
- Cut each chicken breast in half horizontally. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
- Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
Thanks so much for visiting. Do come again!
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!
One of my favorite parts of any afternoon tea or tea party are finger sandwiches and cucumber finger tea sandwiches are a real favorite with everyone! Soft white bread, spread with creamy butter or cheese and crisp thinly sliced cucumber. What's not to like!
I have had a whole houseful for the past week or so. My son and his family were here in Nova Scotia for a church camp. I was so happy to have them staying with me for part of that time. When I lived in the UK I used to only dream about this happening. Now I am back in Canada it is a happy reality! All my dreams have come true.
His children are all boys so there were no tea parties happening. I have one granddaughter and I know it would be a lot of fun to do a tea party with her. Unfortunately not many boys enjoy such a thing.
They packed up and left for home this morning and my house feels quite empty without them. I decided to sooth my loneliness for them by enjoying a hot cup of mint tea and some cucumber finger sandwiches. A few quiet moments for me and the cats to reflect on all the happiness of the week that was.
Tea Parties are a great way to lift one's spirits. This was not quite a party, but it was refreshing and comforting all the same.
One of my favorite childhood memories is of watching my mother make finger sandwiches for ladies' get-togethers. She would give us children the trimmings to snack on. I can't think of anything on earth that tasted better than the trimmings from those sandwiches.
The fact that they were a part of something destined for a festive purpose probably heightened their deliciousness. My own children used to love the trimmings also. Nowadays the crows happily enjoy them.
WHAT YOU NEED TO MAKE CUCUMBER FINGER SANDWICHES
Aside from a flair for entertaining, not very many ingredients. These amounts are enough for two people, but can easily be doubled to feed more.
- 4 slices good quality thin sliced white bread
- 2 ounces (56g) cream cheese, at room temperature (or softened butter)
- 1/2 smallish English cucumber, very thinly sliced
- pinch salt and ground black pepper
- finely chopped mint, chives or dill (optional)
My bread today was a soft white sourdough, store baked loaf. I get it at the superstore and it is nice and soft, an perfect for cold sandwiches. If you are a fan of whole wheat bread, by all means use that.
A mix of white and whole wheat is also very nice, with a slice of white on the top and whole wheat on the bottom. Variety is the spice of life!
Speaking of spice, I like to add some herbs to my cucumber sandwiches. Three that I especially like, albeit not all together, are finely chopped fresh chives, dill or mint. All go very well with cucumber.
If you are not a fan of cream cheese, by all means use softened butter. Both are delicious in my opinion, and don't be chintzy with either of them, or the cucumber for that matter. You want enough of both so that you can actually taste them.
If you are not using herbs, it is nice to use white pepper instead of black pepper. It gives a very nice delicate, almost perfume-like flavor without being overpowering.
HOW TO MAKE CUCUMBER FINGER SANDWICHES
These are a really simple make. A real doddle.
Lay your slices of bread out on a cutting board. Spread each one with cream cheese (or butter), dividing it equally amongst the four slices.
Lay the cucumber slices out on two of the bread slices on top of the cheese/butter, overlapping each other slightly. Sprinkle with a pinch of salt and black pepper and herbs, if using. (I only recommend using one type of herb.)
Top with the other two slices of bread, cream cheese side down. Press lightly to help them to stick together.
Trim off all of the edges of each sandwich with a sharp serrated knife, wiping the knife clean with a piece of damp kitchen toweling between cuts. Keep the sandwiches square as much as possible.
Cut each sandwich either into two fingers or two triangles to serve.
Notes
You can make these ahead of time. Store in an airtight container in the refrigerator. I like to dampen a piece of paper towel, wringing as much water out of it as possible and lay it on top of the sandwiches before sealing the container. This helps to keep them nice and moist.
HINTS AND TIPS FOR MAKING THE BEST CUCUMBER FINGER SANDWICHES
They may not be complicated, but there are still a few do's and don'ts when it comes to cucumber sandwiches.
1. The best type of cucumber to use are English or hot house cucumbers. They have a thinner edible skin and most of the time, barely imperceptible, edible seeds.
2. I like to peel the cucumber for my cucumber sandwiches, although it is not absolutely necessary. They do look better with the peel removed in my opinion. If you are using regular cucumbers, you absolutely must remove the peel.
3. Cut them as thinly as possible. You can use a really sharp knife for this, or a vegetable slicer/mandolin.
4. Try not to layer them too thickly. A thin layer of overlapping cucumber slices is best and your sandwiches will not fall apart easily as they would if they were over-filled.
5. White bread is most traditional, but a mix of white and whole wheat is also nice. Just make sure it is a nice soft bread and not overly firm.
6. Make sure you spread the cream cheese or butter all the way to the edges. This helps to keep the bread fresh. Not doing so also can look stingy.
7. If you are not using the sandwiches right away, place them (uncut) into an airtight refrigerator container, along with a slightly damp sheet of paper towel, covering the container tightly. You can chill for several hours, or even overnight. Just remember to bring the sandwiches out of the refrigerator at least half an hour prior to cutting/serving. Cool is nice, but cold is not.
This made for a really nice light lunch. I am going to my sister's for supper tonight, so did not want to eat anything too big for my lunch. I really am a sandwich lover and cucumber sandwiches are one of my favorites!
Today I added a bit of chopped mint and enjoyed them with a nice hot cup of mint tea. I enjoyed a sneaky shortbread biscuit afterwards. Perfect for dunking in the remainder of my tea.
Fresh Berry Crostini are also great offerings as a tea sandwich. You will want a firmer bread for those. Spread with rich mascarpone cheese, a sprinkle of fresh berries and drizzled with honey, they are very pretty and go down a real treat!
Yield: 2
Cucumber Finger Sandwiches
Prep time: 10 MinTotal time: 10 Min
These are the quintessential tea time sandwiches. Small fingers of teatime delight. Soft white bread, crunchy filling. Just right.
Ingredients
- 4 slices good quality thin sliced white bread
- 2 ounces (56g) cream cheese, at room temperature (or softened butter)
- 1/2 smallish English cucumber, very thinly sliced
- pinch salt and ground black pepper
- finely chopped mint, chives or dill (optional)
Instructions
- Lay your slices of bread out on a cutting board. Spread each one with cream cheese (or butter), dividing it equally amongst the four slices.
- Lay the cucumber slices out on two of the bread slices on top of the cheese/butter, overlapping each other slightly. Sprinkle with a pinch of salt and black pepper and herbs, if using. (I only recommend using one type of herb.)
- Top with the other two slices of bread, cream cheese side down. Press lightly to help them to stick together.
- Trim off all of the edges of each sandwich with a sharp serrated knife, wiping the knife clean with a piece of damp kitchen toweling between cuts. Keep the sandwiches square as much as possible.
- Cut each sandwich either into two fingers or two triangles to serve.
Notes
You can make these ahead of time. Store in an airtight container in the refrigerator. I like to dampen a piece of paper towel, wringing as much water out of it as possible and lay it on top of the sandwiches before sealing the container. This helps to keep them nice and moist.
Remove the sandwiches from the refrigerator about half an hour prior to serving.
Thanks so much for visiting! Do come again!
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