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
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.
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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 meat my husband really loves is Pork Chops. He loves nothing better. Cooking pork chops can be a bit tricky I find. There is an optimum length of time to cook them and it varies from chop to chop, depending on the type and the thickness of the chop.
In the old days people were really afraid of under-cooked pork and so had a tendency to way overcook their pork. My poor mum used to feed us chops that were so overcooked, you needed a ton of gravy or applesauce just to make them edible. Bless her . . . she meant well and had only our safety in mind. Everyone had the same fears with pork and overcooked their meat. It wasn't just her.
One thing which helps with the tenderness of chops is to brine them prior to cooking. This is a technique that I have only discovered in recent years and I have to say that it really makes a huge difference! My chops were never dry anyways, but now they are even better!
Its amazing what the magic solution of cold water, salt and sugar and an hour of time can do!
For this recipe today you will want bone in rib loin chops that are at least 1 1/2 inches thick. The reason you want them this thick is that you will be stuffing them . . .
I don't think you can get much tastier than a stuffed pork chop!
The stuffing for these is a really simple one . . . using simple ingredients. Butter softened onion and celery, with a mix of herbs . . . thyme, parsley, sage and a bit of garlic . . . some salt and pepper . . .
Mixed with some white bread crumbs and some cream to moisten everything and get it to stick together. I also add some chopped raisins for a hint of sweetness, but you can leave them out if you wish, or replace them with chopped apple, or dried apricots, or even dried cranberries. All work well.
You will want to cut a deep pocket in the brined chops. I make only a tiny incision on the fatty edge, and then move the knife around inside to carve a pocket . . . carefully. You want a sharp knife and you don't want too large of an opening. Too large and you run the risk of your stuffing bursting out during cooking.
You want all that tastiness to stay inside, which is why you want only a tiny opening on the edge. I recommend no larger than you index finger. It is quite doable, trust me on this.
Once you have the pocket cut you can stuff the chops. I pop it in through the opening and then massage it around from the outside of the chop so that it fills the whole pocket. Do take care not to let the stuffing get too close to the opening and press it well shut when you are done. You could of course close with toothpicks, but its really not necessary and it actually makes them harder to brown if you do.
Once they are stuffed you simply brown them on both sides, pop them into a baking dish and then finish them off in a hot oven. Easy peasy.
Yield: 4
Stuffed Brined Pork Chops
prep time: 1 hourcook time: 40 minstotal time: 1 hours and 40 mins
You will need thick, bone in pork chops for these (at least 1 1/2 inches thick). They are brined first for an hour prior to stuffing, browning and baking. Let assure you that all the fuss is worth it. Succulent, tender and delicious! Note you will need to brine the chops for one hour prior to starting.
ingredients:
- 1/5 litres of cold water (1 1/2 quarts)
- 3 TBS kosher or sea salt
- 3 TBS granulated sugar
- 4 bone-in rib loin chops, 1 1/2 inches thick
- (12 ounces each)
- 3 TBS butter
- 1 medium onion, peeled and minced
- 1 stalk celery, trimmed and minced
- 1/2 tsp salt
- 1/2 TBS dried parsley
- 1/2 tsp each dried thyme and sage
- 1 clove garlic, peeled and minced
- 2 sliced sandwich bread, crusts trimmed and cut
- into small cubes
- 4 TBS raisins, chopped (optional)
- 2 TBS heavy cream
- 1/8 tsp black pepper
- 1 TBS vegetable oil
instructions:
- Whisk together the cold water with the salt and sugar until both the salt and sugar dissolve. Place the chops into the mixture, making sure they are completely submerged. Leave for 1 hour. At the end of that time, remove them from the water and pat dry.
- To make the stuffing, melt the butter in a skillet over medium heat. Add the celery and onion. Cook, stirring occasionally, until the vegetables have softened. Add the garlic and herbs. Cook for a further half a minute or so until fragrant. Transfer to a bowl and toss together with the bread cubes and chopped raisins. Season with some salt and black pepper. Add the cream and mash well together until you have a fairly solid mass that you can handle easily without it crumbling too much.
- Take each chop and cut a pocket into each. Use a very sharp knife and just using the tip, puncture the chop on the fat edge, making a small opening, and then by carefully manoeuvring the tip of the knife, cut a pocket inside the chop without enlarging the cut on the edge, or poking through the surface of the chop. (This will help to make sure that the stuffing stays inside when the chops are cooking.)
- Preheat the oven to 230*C/450*F. gas mark 7. Have ready a shallow baking dish large enough to hold all four chops.
- Stuff each chop with 1/4 of the stuffing, massaging the chop on the outsides to work it through to fill the pocket entirely. (I try to keep it at least 1/3 of an inch away from the pocket incision.) Season your chops on both sides.
- Heat the vegetable oil in the skillet and brown the chops on both sides, about 3 minutes or so per side. Transfer the browned chops to the baking dish.
- Bake the chops in the preheated oven for about 20 minutes, or until the juices run clear. Remove from the oven and tent for about 5 to 10 minutes with some aluminium foil.
- Serve hot with your favourite sides.
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These really are very good. Tender and delicious . . . succulent. I guarantee your family will love them. I served them with mashed potatoes, some gravy, a bit of cauliflower cheese that I had leftover from another day and some frozen peas. Todd was in pork chop heaven! Bon Appetit!
A friend of mine on Instagram posted a ham and cheese panini on her feed the other day and it looked amazingly delicious. I thought it was bacon, but she said no, ham . . . it looked sooooooo good! I have been thinking about it ever since . . . except in my mind it was bacon, not ham . . . I do so love the occasional bacon sandwich.
Back in my early days here in the UK, Todd and I worked together at a BP service station that had a cafe attached. They sold tons of bacon, sausage, as well as bacon & sausage baguettes every morning. You would see the same guys buying them every day.
I was always mystified by the draw of them. They used the cheapest nastiest bacon and sausages. You should have seen the grease in the bottom of the warming cabinet that would have to be cleaned out at the end of every day. Blech! Blech! Blech!
I only like to use a good quality bacon in my sandwiches . . . and I am not fond of sausage in sandwiches at all. (I am not sure why.)
There has been a lot on the news lately about the higher incidence of bowel cancer in people who eat processed meats every day. I often wonder about those builders that were coming in every day and filling up on that cheap and nasty stuff. I recently discovered Finnebrogue Naked Bacon, which is made without any nitrites and artificial additives. This is what I have been buying. It costs a bit more than regular bacon, but I reckon for the few times we might have bacon, it is worth every penny.
I haven't seen it as streaky bacon, just the back bacon. But you can get it smoked and unsmoked. It is air dried and it is lovely, and no . . . I have not been paid or given any free bacon to say that. I just plain like it and think you might too.
Especially if you are like me and a bit concerned about the use of nitrates and preservatives in our food.
This is not low fat by any stretch, which makes it a real treat . . . all butter croissants . . . Jarlsberg cheese . . . back bacon . . .
I grilled the back bacon under my oven grill/broiler. If you slash the fatty edge first, it won't curl up.
Lightly buttered and pressed in a Panini press until the croissant is golden brown and has nice crispy bits . . . and the cheese is melted.
I like mine with a bit of brown sauce, or what is called HP sauce or steak sauce in North America. Its really good. Just spicy enough . . .
Todd likes his with tomato sauce/ketchup. There is no accounting for taste, lol. Seriously I have never liked tomato ketchup on anything with bread. Again, I have no idea why.
Yield: 2
Bacon & Cheese Panini
A once in a blue-moon treat. I enjoy mine with brown sauce. Todd prefers ketchup! Quick, easy and delicious!
ingredients:
- 2 all butter quality French Croissants
- 4 rashers of back bacon
- 4 slices of good melty cheese (I used Jarlsberg)
- softened butter
instructions:
- Preheat the grill/broiler to high. Clip the fatty edge of your back bacon and lay it out in a single layer on a foil lined grill tray. Grill for approximately 4 minutes per side, or until it is done to your desired taste. Allow to drain on some paper kitchen toweling.
- Preheat your Panini press is using, or skillet. Slice your croissants in half through the middle. Butter lightly on both the top and the bottom outer bits. Place the buttered bottom down on the panini press/skillet. Top with one slice of cheese, torn in half and laid out to cover it. Top with two slices of back bacon, and another slice of cheese in the same way. Place the croissant tops, buttered side up, on top of everything.
- Cook in your Panini press until golden brown and the cheese has melted. Alternately cook in a heated skillet, pressing down with a spatula, top first, and flipping over when golden brown, to brown the other side.
- Serve immediately with your favourite sauce.
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I was really pleased to see this Naked Bacon in my local grocery store and bought it right away to try. I just love trying new things. Especially if they promise to be healthier. I have been buying it ever since, which is not every week, by the way . . . maybe only once a month. I hope they come out with a streaky version! Yum!!
One thing that children really enjoy for their suppers in the UK are Fish Fingers, Chips and Beans. Its a simple meal and quick to throw together, making it a firm favorite with mums as well. You don't always have the time or the energy to put together a big meal.
I confess that from time to time, I also enjoy it. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little twist to my baked beans which I am sharing with you today.
My secret recipe for dealing with a tin of baked beans to dress them up a bit and make them taste just like New England Baked Beans, is to treat them like baked beans!
I don't think I am the first person to admit that tinned baked beans can be a little bit lack luster in comparison to the real thing! I was really spoilt as a child. Mom always used to bake our beans from scratch.
Every Saturday without fail we could count on them for most of my growing up years. Occasionally she would open a tin, but more often than not we had the real deal.
Baked long and slow in a low oven, all day. She would soak the beans the night before and then get them into her bean crock early in the morning. The smell of them baking would tantalize us all day.
By the time supper rolled around we were more than ready to tuck in with delight. And there was always plenty extra that she would freeze in containers for us to enjoy at future dates.
My sister bakes her own beans from scratch nowadays as well, but she uses her crock pot/slow cooker. They may not get quite as dark as mom's but the flavor is there, and we love them.
You don't always have time to bake your own beans however. And you don't always want to resort to opening a tin, wanting to feed your family something a bit more tastier than that.
Thankfully, I do know how to fix tinned beans up to taste very close to my mother's home baked beans with the addition of a few simple ingredients.
Its not very hard to do at all and this method works with any type of canned baked bean. All you need are a few simple ingredients . . . apple cider vinegar, molasses, soft light brown sugar, and tomato ketchup . . .
WHAT YOU NEED TO MAKE FAUX BAKED BEANS
- 1 400g tin of baked beans in tomato sauce (14 oz)
- 1 TBS apple cider vinegar
- 1 TBS mild molasses
- 1 TBS soft light brown sugar
- 1 TBS tomato ketchup
- 1 tsp hot mustard
- 1/2 tsp onion powder (not salt)
.jpg "frozen fish fingers")
To complete the meal you will also need a quantity of frozen fish fingers/sticks, and I am not promoting any one kind in particular. You know what your family like and enjoy. Personally I prefer cod fish fingers. But you pick whatever you like.
You also need a four serving size bag of frozen French fries, or in the UK a chippie that is close by where you can buy ready made chips/fries. Again, you know what it is that is available to you and what your family enjoys.
While you are heating up your fish fingers and or chips in the oven, you can get on with cooking your beans. They are so simple.
You just stir all of the additional ingredients into the beans and let them simmer for about 15 minutes over low heat. This will infuse them with that delicious home baked bean flavor we all love and enjoy.
I like to buy the best fish fingers and frozen oven chips that my money can buy, and only very occasionally, will I pick up ready made deep fried chips. It was much easier to do so in the UK.
This combination really does make for a tasty and quick occasional supper from time to time, and it not all that hard on the budget. For larger families it can be a real boost to the food bill!
If I am using deep fried chips from the local chippy I will also add a slice of cheap buttered white bread. Not only does it go well with the baked beans, but until you have tasted a chip butty (sandwich made from a slice of buttered white bread wrapped around hot chips) you really haven't lived
A true carboholic's dream!
Yield: 4
Fish Fingers, Chips & Beans
Quick and easy this is often a child's favourite supper. This special touch on the beans takes them over the top to delicious! Another store-cupboard meal.
ingredients:
- 1 package of your favourite frozen fish fingers
- (4 serving size)
- 1 package of your favourite frozen oven chips
- (4 serving size)
- 1 400g tin of baked beans in tomato sauce (14 oz)
- 1 TBS apple cider vinegar
- 1 TBS mild molasses
- 1 TBS soft light brown sugar
- 1 TBS tomato ketchup
- 1 tsp hot mustard
- 1/2 tsp onion powder (not salt)
instructions:
- Preheat your oven and cook your fish fingers and chips according to the package directions. While they are cooking, open your beans and pour into a pot. Add the remaining ingredients. Bring to a boil, then reduce to a simmer and leave on low heat simmering, stirring occasionally, until your fish fingers and chips are done.
- To serve divide the fish fingers, chips and beans between four heated dinner plates and serve immediately.
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