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 quite like sandwiches. I am a bit like my Aunt Freda in that respect. She loved sandwiches also. A sandwich is like a portable meal for one. Easy to carry from one spot to another, easy to make, and oh-so-easy to eat!!
I especially love Breakfast Sandwiches, and have been known on occasion to send my husband to the local golden arches establishment at the weekend to get me an Egg McMuffin. The English muffins they use are always so soft and fresh.
I have never been able to buy an English muffin that fresh from the shops. A huge part of the appeal of those breakfast sandwiches for me has always been the English muffins!
I have now fallen in love with a different breakfast sandwich . . . the Breakfast Ciabatta. Its a recipe I adapted from one I found on a site called Three Many Cooks.
I have always been a huge fan of Pam Anderson. I was introduced to her when I worked at the Manor. Her recipes always work.
The site is a collaboration between herself and her two daughters. Clearly those acorns have not fallen very far from the proverbial tree.
This is one of those recipes which is made all the better for the quality of the ingredients you use to make it. If you use great ingredients, and put them together simply . . . you cannot lose.
One ingredient that you may not be totally familiar with is Pimenton. Pimenton is a type of smoked paprika which comes from Spain.
It is one of the predominant flavourings used in a good Chorizo sausage . . . smoky, sweet, and a tiny bit spicy. I love the stuff and it works beautifully here. A very little amount goes a very long way.
I like to use fresh free range, rspca approved large eggs. The provenance of what I eat really matters to me. I like to think that the eggs I eat are from happy hens.
That used to mean free range, but I now understand that what I think of as free range is not always what the supplier/farmer thinks of as free range.
That's why I have added rspca approved to my requirements for eggs. I know that if they approve them, then I can be pretty sure of their humane production.
This is the time of year that fresh tomatoes are at their very best. You cannot beat the flavour of a fresh ripe tomato, with the warmth of the sun still on it's skin.
Normally I would use a larger tomato for these, but today I used fresh British Tomkin tomatoes. They are so sweet and juicy. Really, the flavour of them is amazing.
I have been eating them out of hand all week, like apples.
I stuck a couple in the oven with my hash brown nuggets during the last five minutes of baking to enjoy along side of my sandwich. So so so good, and I wish I had done more!
A good strong cheddar cheese. You can either use it sliced or grated. Today I grated it . . . I love adore British Cheddar. It is usually white, unless it has been dyed . . . it has such a beautiful flavour.
I do believe it is one of my favourite cheeses ever. I like the strong because it has a wonderful depth of flavour, but you could use a milder cheese if you prefer. I felt a strong cheddar would hold up best next to the pimenton and the tomatoes.
The roll . . . a great, fresh store baked Ciabatta roll . . . soft and chewy at the same time, with a bit of crunch at the edges from being grilled nicely, just on the open cut sides. I spread it with a tiny bit of softened butter, but you don't have to if you don't want to.
That's it . . . that's all that is in here. Simple ingredients, put together in a beautiful way. That is good cuisine at its finest!
*Breakfast Ciabatta*
Serves 2
I
have fallen in love with these simple and yet very delicious breakfast
sandwiches. Move over Mr McMuffin, there's a new kid in town and he's
much, much tastier.
1 tsp light olive oil
2 large free range eggs
fine sea salt and freshly ground black pepper
1/2 tsp smoked paprika (known as Pimenton)
2 fresh ciabatta rolls, split
softened butter to spread
4 large ripe tomato slices, sprinkled lightly with salt
4 slices of strong cheddar cheese 
Heat the oil in a large non-stick skillet over medium heat. Once
it is hot, swirl it once to coat the pan and break in the eggs into it.
Break the yolks with a fork or a knife. Season with some salt and pepper
and a generous sprinkle of the Pimenton. Cook until the edges are a
bit ruffled and golden and the egg has begun to set. Flip over and cook
the other side, seasoning with a bit more Pimenton. Set aside and keep
warm.
Heat the grill/broiler on your stove/oven to
high. Spread the cut sides of the ciabatta with a small portion of softened
butter and pop them under the grill to toast lightly. Remove the tops
and set aside. Place two slices of tomato on each bottom and cover
with the sliced cheese. Pop back under the grill just to melt the
cheese.
The Clever Cook could add a few fresh crisp rocket/baby arugula leaves to the sandwich, which would add another fantastic layer to all of the amazing flavours going on here.
I don't think there are enough words in the English Dictionary to adequately describe how very delicious these sandwiches are. They are so tasty that, here I am a few days later and I am wanting to make them all over again, and I just may well do so! Bon Appetit!
We eat a lot of chicken in our house and I am always looking for new things to do with it so that it doesn't get boring. I don't think that I, personally, could ever get bored of it, but my husband sure could! (Men!) I do like to please him if I can, so I am always doing different things with it to keep him happy about eating it!
Chicken is such a versatile ingredient. You can do so much with it and it easily adapts itself to a large variety of different flavours and textures. Today Todd brought home a rotisserie chicken from Costco for us to have for our tea.
I had seen a recipe on the TABLESPOON site for Thai Chicken Salad Wraps that ticked all of my boxes and that I was very keen to try and so I decided to adapt the recipe to what I had in the house and give them a go.
I didn't have any full size tortilla wraps, so I made do with smaller ones and made them as cones. This worked really well for me. I also cut the recipe in half as there are only two of us.
The original recipe used bagged coleslaw mix. I have never seen that over here, but that is not a problem because I have never minded shredding my own. I prefer to shred by hand as grating it would make it far too fine a texture for this purpose. I did grate my carrot.
The original recipe also called for using raw chicken breasts that you poach and cube, which you could certainly easily do. I had already cooked chicken, so I skipped this step!
I love chicken salad and I love Thai flavours, so this seemed like a win/win combination for me. I also love wraps.
The dressing for this salad is really delicious. It is a creamy peanut sauce, with sesame, soy, lime and coriander flavours, along with a bit of heat from some chili flakes. It uses soft light brown sugar, but as I am a diabetic, I used Sukrin Gold brown sugar substitute which worked fine.
Its actually pretty low carb, with the wraps so I would say fairly Diabetic friendly, with plenty of crunch from the vegetables and some from the peanuts, which (although high in fat) are a great source of additional protein.
They were really, really good, although if I make them again (and I really think I will as they are fabulously tasty) I will cut down a bit on the sauce/dressing as it was a bit too much for our liking. Overall however, I would call this a winner/winner chicken dinner!
*Thai Chicken Salad Roll Ups*
Serves 4
These tasty roll ups make a change from the usual chicken salad sandwich! Quick and easy to make as well as being delicious!
375g shredded cooked chicken (3 cups)
150g hand shredded cabbage (I use a mix of white and red) (1 1/2 cups)
1 small carrot, peeled and shredded
3 spring onions, thinly sliced
3 TBS chopped fresh coriander leaf (cilantro)
3 TBS coarsely chopped dry roasted peanuts
3 TBS creamy smooth peanut butter
3 TBS soy sauce
3 TBS lime juice
3 TBS soft light brown sugar (I use a brown sugar substitute)
3 TBS light sesame oil
1 1/2 tsp minced fresh garlic
pinch hot pepper flakes
salt and black pepper to taste
lettuce leaves ( I like baby cos)
8 (6-inch) flour tortillas
Place the chicken in a large bowl. Add the cabbage,
carrot, spring onions, coriander leaf and chopped peanuts. Whisk
together the peanut butter, soy sauce, lime juice, brown sugar, sesame
oil, garlic, hot pepper flakes and salt and pepper to taste, until
smooth. Pour over the chicken and vegetables and toss to coat
completely.
These are so delicious and very easy to throw together. I just loved them and I think you will too!! Bon Appetit!
I thought I would entice you today with something delicious that you can cook up for all the Dads in your life for Father's Day. Jack Daniel's Patty Melts!
These fabulous sandwiches are sure to put a wide smile on their faces and are bound to become sure family favourites!
Minced steak patties flavoured with some seasonings and a portion of the Jack Daniel's Original Smooth BBQ sauce. They are grilled and then placed into toasted sour dough bread.
Add to that crisp streaky bacon which has been glazed with Jack Daniel's Smoky Sweet BBQ Glaze, slices of Swiss Gruyere cheese and caramelised onions, and you have a sandwich which packs a really delicious whammy of fabulous flavours!
As I said the burger Patty's themselves are flavoured with the original smooth and the bacon is glazed with the smoky sweet glaze. I was sent some of their line of sauces and glazes to try out.
I jumped at the opportunity as I just love the Jack Daniel's BBQ sauce products and actually have used them many times in the past. They are fabulously tasty sauces and glazes. I could eat them with a spoon!
JACK DANIELS BBQ SAUCE RANGE
All suitable for VEGANS (except for the HONEY BBQ GLAZE)With Jack Daniel’s Sauces, it’s easy to surprise and delight family and friends. Simply serve up luxuriously sticky, glazed chicken wings and ribs, add depth to ‘low and slow’ dishes like pulled pork or beef brisket, or use the sauces as a delicious dip for fries, wedges and veggies.
The latest addition to the range is Jack Daniel’s® Tennessee Honey™ Barbecue Glaze, which is infused with the soft flavours of the popular Jack Daniel’s® Tennessee Honey™ Liqueur, giving the glaze a smooth hint of honey.
Each Jack Daniel’s Sauce is virtually fat-free with around 40 calories per typical 25g serving. Each of the sauces is suitable for vegetarians. Jack Daniel’s Barbecue Sauces are available nationwide from Sainsbury’s, Tesco, Asda and Waitrose, RRP £2.00. Jack Daniel’s® Tennessee Honey™ Barbecue Glaze is available in Waitrose and Tesco stores nationwide RRP £1.99
Lets get real here . . . who doesn't love a patty melt! Not I!
I adore them, and I am slowly bringing my husband around to my way of thinking. The only difference between us now is that I eat mine by hand and he uses a knife and a fork!
I'll be up front here and tell you I didn't cook four of these, only one, which was plenty large enough for the pair of us to enjoy.
I used a lovely Polish rye sourdough that I had picked up at the shops. Oh boy, was it ever good! Look at that cheese melting onto the grill pan and those caramelised onions. Wowsa good!
As you can see it makes for a lovely and hefty sandwich, which is not only a mouthful but a delicious handful as well!
I like to keep the meat patties fairly thinnish. Bear in mind that they will shrink when you are cooking them a bit, so pat them out larger than you want them to be so that they fill the bread well.
I put some of the BBQ sauce in the meat mixture and I glazed the patty with some of the glaze while I was cooking it so that I could really get that lovely Jack Daniel's BBQ flavour into every bite!
Mmmm . . . the bacon was also glazed with some of the Jack Daniel's glaze for a really delicious sweet and salty finish!
Just look at all those delicious layers . . . toasted bread, caramelised onions . . . melted cheese . . . crisp sticky sweet bacon . . . all melded together with that lovely minced steak patty.
Now that's what I call a Patty Melt to die for!!! I think the dad in your life will more than agree!
*Jack Daniels Patty Melt*
Serves 4
Easy and delicious. The dad in your life will love LOVE this!
6 TBS softened butter
1 large onion, peeled, halved and cut into thin half moons
1 1/2 lb. minced steak
65g Jack Daniels Original Smooth BBQ Sauce
1/2 tsp each garlic and onion powders (not salt)
salt and black pepper to taste
12 slices of streaky bacon
Jack Daniels Smoky Sweet BBQ Glaze
8 large slices of Gruyere Swiss style cheese
8 slices of sour dough bread
Melt 2 TBS of the butter in a skillet. Add the
onions. Cook slowly over medium low heat, stirring occasionally, until
caramelised and golden brown. Keep warm.
Preheat
the oven to 220*C/425*F/ gas mark 7. Line a baking tray with some
aluminum foil. Place a baking rack on top of the baking sheet. Lay the
slices of bacon on top of the rack. Bake in the oven for about 8
minutes. Brush lightly with the BBQ Glaze, flip over, brush the bottom
side with the glaze and return to the oven and roast for a further 8 to
10 minutes or until as crisp as you want your bacon to be. Remove and
keep warm.
Mix the ground steak with the BBQ
sauce, garlic and onion powders, and salt and black pepper to taste.
Divide into 4 and shape each into a large oval flat patty, roughly the
size of your slices of bread.
Melt 2 TBS
of butter in a large skillet. Add the beef patties and grill over
medium heat until done and no longer pink in the middle, about 4 minutes
per side. Brush with some of the BBQ Glaze half way through the cooking, if desired. Remove and keep warm.
Heat
a large griddle pan over medium heat. Butter all of your slices of
bread lightly on one side. Place four slices, buttered side down on the
griddle. Top each with a slice of cheese, 1/4 of the onions, 3 slices
of the cooked bacon, and one burger patty.
Place another slice of
cheese on top of the burger patty and the final four slices of bread,
butter side up. Grill the sandwiches until golden brown on the bottom,
carefully flip over and grill until golden brown on the other side. The
cheese should be melted and the bread crisp. Cut in half and serve!
Now that was one mightily delicious mouthful!!! Bon weekend and Bon Appetit!
Note - Although I was sent product free of charge to use in this post, any and all opinions are my own. I quite simply love these sauces. I would never recommend you to use anything that I didn't like myself!
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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