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
We don't always have days when we are wanting a big meal to eat for our suppers in this house. I think as you get older, your appetites change and you don't eat quite so much as you did when you were younger.
I can remember back when I was first married, some many years ago, having a full supper and then cooking a box of Kraft Dinner or making a boxed pizza mix with my husband to snack on in the evening. My how things have changed!
Not only would I not be hungry enough to eat such a hearty snack before bed these days, but I also would end up suffering all night with acid reflux if I did! No, ageing is not for the weak! It comes accompanied with all sorts of delights to experience!
Anyways, I digress. We don't always want a big meal. Sometimes we only want a sandwich. There is no need for it to be a boring sandwich however! (As if I could ever make a boring sandwich!)
This tasty sandwich takes the concept of a simple grilled cheese and infuses it with the flavours of Alsace . . .
You begin with marinating onions in a mix of vinegar, olive oil and seasoning . . . it doesn't take long to do this, only 15 minutes. You will want to slice your onions as thinly as you can. I used my Essential 5-in-1 vegetable shredder to slice my onions. It is a really handy tool to have in the kitchen. Easy to
use, clean, store and maintain. I love it and use it a lot. You can find out more here.
Once you have the onions marinating, you can slice your cheese. I like Gruyere cheese, which is a lovely melting cheese. Gruyere is a melty type of Swiss cheese, with a lovely nutty flavour. I adore it.
If you can't get it, you can substitute it with Emmenthal, Beaufort, Jarsberg, Comte or Raclette cheese, but do try to get the Gruyere if you can. Don't use processed Swiss cheese slices. There is really no comparison. NO comparison.
You will also need some grainy mustard. I adore grainy mustard . . . with its robust texture and slight heat, it is lovely in any sandwich.
Sour dough bread is best, but any good white loaf will work well. You do want a sturdy one that will stand up to the filling.
I like to cut my slices about 3/4 of an inch thick . . .
Buttered on the outside with softened butter and spread on the inside with the grainy mustard . . .
Then topped with half of the cheese, and the marinated onions . . . and finally the remaining cheese, and then closed in with the other slice of bread . . .
It is then toasted or griddled in a hot skillet, on a grill pan, or pressed in a panini press, until golden brown on both sides and the cheese is oozingly melty. Yum! These are so tasty!
Yield: 4
Grilled Cheese with Marinated Onions
prep time: 15 minscook time: 15 minstotal time: 30 mins
A very different kind of grilled cheese sandwich. Simple ingredients put together easily to give sandwich with real WOW factor!
ingredients:
- 70ml extra virgin olive oil (1/3 cup)
- 2 - 3 TBS sherry vinegar
- (can use white wine vinegar or champagne vinegar)
- 2 TBS Kosher salt
- 1 TBS freshly ground black pepper
- 2 medim brown onions, peeled and very thinly sliced
- 8 slices of white or whole wheat sour dough bread
- 62g of whole grain mustard (1/4 cup)
- 230g Gruyere cheese (8 ounces) cut into very thin slices
- softened butter
instructions:
- First prepare the marinated onions. Put the onions into a bowl along with the olive oil, vinegar, salt and pepper Rub together to combine and then sit aside for about 15 minutes to pickle.
- To assemble the sandwiches, butter each slice of bread on one side only. Place four slices, buttered side down and spread the unbuttered side with the grainy mustard. Top with half of the sliced cheese, trying to keep as much of it inside the edges of the bread as possible. Divide the pickled onions evenly amongst the sandwiches. Top with the remaining cheese and then the other four slices of bread, buttered sides up.
- Toast the sandwiches in a large skillet, or in a panini press until the bread is toasted completely and the cheese has melted. Cut on the diagonal to serve. Serve hot.
Created using The Recipes Generator
I served them with a bit of rocket on the side and a garnish of some of the pickled onions we have leftover from Christmas. This was pure and utter comfort. There is no other word for it. I can imagine that if you are the drinking sort it would go down really lovely with a sparkling lager or cider, and maybe even a few potato crisps/chips on the side. Simple flavours done well and done simply. You can't beat it! Bon Appetit!
I confess when I was younger I was not all that fond of chicken salad sandwiches. I am not sure why. It is something which I have taken to mostly in my older life. There wasn't anything really per se that I didn't like about them, I guess I just always preferred sliced chicken to chicken salad. To be honest, I hadn't really tried it . . . I just always thought that I wouldn't like them, and so I was hesitant to try. When I worked at the Manor though, I used to make Chicken Salad for my boss now and then, and in the process I was required to taste it, and I then learned that actually, Chicken Salad was kinda tasty!
Quite often by the time we get home from church on Sunday we are both famished. We may have been gone from the house anywheres from 4 to 5 hours depending on our responsabilities of the day.
If I have been smart . . . I will have put something into the slow cooker and all I will have to do is dish up!
If I have not, we will end up having something like Beans on Toast, or Scrambled Eggs on Toast or Spaghetti on Toast, canned chili on toaste . . . or . . . well you get the picture I am sure!!
Other times I might make us a nice toasted sandwich which we will have with a bowl of soup, or just on it's own with some salad. A lot depends on our mood.
Today we went the sandwich route. I have any number of ways that I make these. They are always delicious, and made even more so because we are starving I suppose!
Today Todd chose a simple bacon and cheddar cheese with some Branston Pickle, which he thoroughly enjoyed along with a piece of leftover oatmeal cake.
Myself . . . I chose to have Basil Mayo, along with some bacon, cheddar cheese and sliced ripe tomatoes.
We were both happy. 'Nuff said. It goes without saying that you don't have to eat these on a Sunday. They are actually good any time of the week or day!
*Sunday Sarnies*
Makes 1
Printable Recipe
I have given ingredients for one sandwich, but you can easily multiply up or down. This is a sandwich that you can customize to your own tastes and desires and moods!
2 slices of your favourite type of bread
(white, whole wheat, etc.)
softened butter
your choice of relish (pick one) mayo (garlic, lemon, lemon pepper, Basil etc.) Pickle (Branstons, piccalilli, chutney, etc.) mustard (honey, Dijon, Honey Dijon, English, etc.) marmalade (orange, onion, lime, 3 fruit, etc.) horseradish sauce, cranberry sauce
Your choice of meat ( Pick one: thinly sliced roast beef, turkey, ham etc. Or cooked bacon or sausage) as much as you think will taste good.
(I will use approximately one ounce of sandwich meat, thinly sliced, or 4 slices of crisp streaky bacon, or two sausages, split down the middle)
Your choice os cheese (approximately 1 ounce of cheddar, swiss, gruyere, mozarella, fontina, etc. thinly sliced)
Optionals: fresh rocket leaves, sliced ripe tomatoes, shredded chicory
Take your two slices of bread and butter each on the outsides. Have a skillet heating over medium low heat. Place one slice of bread into the pan, buttered side down. Top with your chosen relish. Top with your chosen meat. Top with your chosen cheese and any optionals as desired. Top with the other slice of bread, buttered side up.
Cook over medium low heat until the sandwich is nicely browned on the bottom side, then carefully flip over and brown slowly on the other side, until the insides are heated and the cheese is melted. Cut in half to serve. Serve warm.
Bacon . . . it's something I don't eat very often . . . but when I do, I like to make sure it's a good bacon. After all, if I am going to splurge on a bit of a calorie bonus . . . I want to make it worth my while! More often than not, I will opt for a good quality, dry cured and oak smoked back bacon, cut thickly, with not too much fat on it. It's a real treat!
Tuna wasn't something we ever had when I was growing up. My first experience with it was when I was about 14 years old. I was in Band at school and we had our practises during the lunch hour. I remember sitting in the band room and my friend had a tuna sandwich for her lunch that her mother had made. She wasn't too impressed with it and asked if I would like to exchange sandwiches with her. I said why not!
I couldn't begin to tell you what kind of sandwich I had in my own lunch but I have never forgotten how delicious her tuna sandwich was. To this day it lives on in my memory as one of my favourite tastes of all time!
I think I may have talked my mother into buying tuna after that, I'm not sure. I do know that tinned tuna fish was a staple in my store cupboard when I was raising my own family, and it still is.
I was buying tuna in the grocery store one day, many moons ago and an old Italian woman told me only to always buy albacore tuna. All the rest was garbage she said. Who was I to argue with Italian wisdom. I reckon they know their tuna fish. She also told me that blunt ended carrots were sweeter.
In any case, ever since then, I have only ever bought albacore tuna fish and blunt ended carrots, and I have to say she was correct. Albacore tuna is the best and blunt ended carrots are sweeter!
The tuna in this tuna melt is flavoured with a mixture of mayonnaise and basil pesto. If you have fresh homemade pesto, so much the better.
There is also some garlic, and seasoning in the tuna mixture, along with grated Parmesan cheese. Do be judicious with the salt as Parmesan cheese on its own is rather salty, but I always like to add a hefty bit of black pepper as I really like black pepper.
I like knife and fork, open faced sandwiches. These can also be done as a closed sandwich very easily by using two slices of buttered bread. I like them open faced and I add a couple slices of ripe tomato to the tops as well. You can also put slices of tomato in a closed sandwich if you want, or you can leave the tomato out altogether. I sometimes add chopped olives to my tuna. Its all good.
A slice of melty mozzarella goes on top of the bottom buttered slice of bread, then the tuna, then the tomatoes and then another slice of mozzarella. I like the melting properties of Mozzarella, but Gouda also works really well as does Swiss. Just make sure it is a smooth melting kind of cheese.
Toast the bread bottoms in a warm frying pan. Don't be too much in a rush to do this. I find medium low heat best, and you get a nice crispness to the bread. After that's done, pop the whole bit under a grill to really melt that cheese and gild the lily. YUMMY!!!
Yield: 2
Parmesan Pesto Tuna Melts
prep time: 5 minscook time: 5 minstotal time: 10 mins
A quick, easy and delicious open faced tuna melt sandwich that everyone is sure to enjoy. You can easily double the recipe ingredients to serve four people.
ingredients:
1 (145g) tin of albacore tuna, drained and flaked (1 5-oz tin)
2 TBS good quality mayonnaise
2 TBS prepared basil pesto
45g grated Parmesan cheese (1/4 cup)
1 small clove garlic, peeled and minced
salt and black pepper to taste
2 thick slices of a sturdy type of bread
softened butter to spread
ripe tomato slices
4 slices mozzarella cheese
instructions:
Flake the tuna into a bowl. Stir in the mayonnaise,
pesto, parmesan cheese and garlic. Season to taste with salt and black
pepper. Set aside.
pesto, parmesan cheese and garlic. Season to taste with salt and black
pepper. Set aside.
Heat the oven grill to high.
Butter
one side of each slice of bread. Put the bread slices, butter side
down, into a large skillet, which you have warmed. Place a slice of
cheese on each. Divide the Tuna mixture between both slices of cheese
covered bread, evenly. Top each with several slices of tomato and then
another slice of mozzarella cheese. Cook until the bottom of the slices
of bread have turned golden brown. Flash the pan under the heated oven
grill for a couple of minutes, long enough to melt the cheese, and gild
it in a few places. Remove from the grill and serve immediately.
one side of each slice of bread. Put the bread slices, butter side
down, into a large skillet, which you have warmed. Place a slice of
cheese on each. Divide the Tuna mixture between both slices of cheese
covered bread, evenly. Top each with several slices of tomato and then
another slice of mozzarella cheese. Cook until the bottom of the slices
of bread have turned golden brown. Flash the pan under the heated oven
grill for a couple of minutes, long enough to melt the cheese, and gild
it in a few places. Remove from the grill and serve immediately.
Created using The Recipes Generator
Boy I am really missing my Instagram. Not so much the facebook. I wasn't really that active on facebook anyways, except for my recipe page, but I love my Instagram and my friends on there. Only 6 days left to go. In the meantime, I am catching up on a few other things. I hope you will make the sandwich and enjoy! Bon Appetit!
British Sandwich week is running this year from the 11th to the 17th May. To help celebrate the occasion and make the humble British sandwich just that but more special, The English Provender Co, has come up with a few lunchtime tips and tricks.
With a number of classic chutneys including Caramelized Red Onion, Ploughman's Plum, Sweet tomato & Chilli and Moroccan Spiced Chutney. the English Provender Co. has the perfect filling for the perfect British sandwich!
CHUTNEY PAIRINGS
Match up The English Provender Co's chutneys with the following suggestions to experience them all at their best:
- Caramelized Red onion - Cheddar cheese, ham and ciabatta
- Ploughman's Plum - Mature cheddar cheese and ciabatta
- Sweet Tomato & Chilli - Goat's cheese, beef and smoked ham
- Moroccan Spiced - Mild cheddar cheese and various cold meats, including roast chicken or lamb
- Apple, Pear & Fig - Blue Cheese and unsmoked ham
CONDIMENT PAIRINGS
And if chutney isn't your thing - The English Provender Co. has a selection of tasty condiments, which can be added for flavoursome meat pairings:
- Bramley Apple Sauce with Calvados - A delicious sauce made from the finest apples with a hint of apple brandy. The ultimate accompaniment for roast pork, sausages, duck or game.
- English Mint Sauce with Balsamic Vinegar - An aromatic sauce with freshly picked mint and the subtle flavour of balsamic vinegar. A natural choice for roast lamb.
- Grated Hot Horseradish - Add kick to your roast beef with this hot sauce. Alternatively add to crème fraiche for a hot and fiery dip. If you're partial to a Bloody Mary add some horseradish sauce for a bit of a kick!
- Redcurrant Sauce with Rosemary - A deliciously rich sauce with a touch of tasty rosemary. Pair with duck or lamb.
- Seafood Sauce with Sunblush Tomatoes - A tangy sauce to add flavour to fish, prawns or crab.
- Tartare Sauce - The perfect accompaniment for a wide range of fish dishes including salmon.
- Wild Cranberry Sauce - The classic and traditional choice for turkey.
*Grilled Apple, Bacon and Cheese Sarnie*
Make as many as you like or think you can eat
Printable Recipe
Ingredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!
two slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)
cooked back bacon
a strong farmhouse cheddar cheese, cut into slices
a granny smith apple, washed, cored and cut into thin slices
Honey Dijon mustard
softened butter for spreadin on the outsides
Take your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.
Heat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.
Note - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward!
Note: Instead of the Honey Dijon mustard why not try using one of the delicious English Provender Co's chutneys! The Apple Pear & Fig would be gorgeous!
*World's Best Bacon Sarnie*
Makes 1
Printable Recipe
I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!
4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)
Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.
Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!
And of course all of the chutneys would be perfect with the Traditional Ploughman's Lunch. Seriously and tradtionally scrummy! In particular I would recommend their Plum & Bramley Apple as the perfect pairing!
I am a big fan of The English Provender Co's products. (Love LOVE their lemon curd and ginger lemon curd!) To find out more about them and what is available do check out their home page here.
Follow them on Facebook.
Follow them on Twitter.
As soon as I saw this recipe on Spend with Pennies, I knew it was something I wanted to make for us. We love reuben sandwiches and we love croissants and I just knew that we would be really happy with these. I strongly suspect that the original recipe came from Pillsbury, but that is not where I found it. I did adapt it slightly to the kinds of ingredients which we have available to us here in the UK, but I have also included the North American ones in my recipe write up. ☺
As I told you a few days ago I had picked up two lovely bags of fresh juicy local tomatoes at the green grocers in Chester last weekend. I had in mind to make some delicious slow roasted tomatoes. I love roasting tomatoes. It brings out their natural sweetness and we just love them.
They are so easy to make too. You basically just cut them in half, bang them into a roasting tin, drizzle them with olive oil, sprinkle with herbs, garlic, sea salt and cracked black pepper and Bob's your Uncle!! They come in ever so handy for all sorts! They make fabulous soups and are great in a salad. They're also pretty wonderful in hearty sandwiches such as these steak ones here today!
Think about it . . . two thick slices of grilled sour dough bread . . . charred in all the best bits . . . topped with a deliciously moreish roasted garlic mayonnaise. Of course you roast your own garlic for this. Why not . . . you're roasting the tomatoes anyways, why not do the garlic at the same time . . .
You spread one slice of the toasted bread with the scrummy garlic mayo . . . and then you top it with two nicely grilled sandwich steaks. Just look at those lovely char marks . . . yummo!!
You pile the other slice with fresh rocket leaves and several of those deliciously caramelized slow roasted tomatoes . . . just look at them . . . all sticky and slightly sweet, garlicky, herby . . . deliciously mouth wateringly scrummo . . .
You put that all together and you have a sandwich made in Heaven!! Delicious enough to be restaurant fare . . . but created and eaten in the comfort of your own home. Summer comfort food. This is pretty wonderful if I don't say so myself . . . would I like? I don't think so! A picture tells a thousand words and these are calling my name . . . I could easily eat another one right now. Couldn't you?
*Grilled Steak Sandwiches*
Serves 2
fine sea salt
a handful of rocket leaves
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Roasted Garlic Mayonnaise*
Makes 8 servings
If
you love garlic, you'll love this mayonnaise. It goes so well in a
sandwich, with steaks, chips, you name it! It's fabulous! Don't worry
about there being a whole head of garlic in the mix. Roasting the
garlic makes it really mellow and sweet.Makes 8 servings
1 head of garlic, top end trimmed off
3 TBS extra virgin olive oil
375ml of canola oil (1 1/2 cups)
Alternately - if you are afraid to use raw eggs, mash the garlic until pureed, and whisk it into a good quality egg mayonnaise along with some lemon juice to taste.
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