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
When the children were growing up, during the time we lived in New Brunswick, we often drove across the border into Houlton Maine where we would go shopping. This was really exciting for me because they had a Wal Mart there and Wal Mart hadn't yet made its way into Canada. I have always loved grocery shopping in the US.
We would leave our home early in the morning and not get back home until the evening. This meant that we also used to go to the Elmwood Diner in Houlton for a hearty lunch. This diner was exactly what you would expect for a small town diner. The walls were covered with their dining specials handwritten out on paper place-mats. The place was always super busy and the food was always super good. I don't think it is in operation any longer, sadly.
Every time we went my ex husband would order their Turkey Club Platter, which involved a turkey club sandwich, fries and coleslaw. I think you could get any kind of potato you wanted with it actually. He always wanted the fries.
I used to get either fish and chips, or a roast turkey dinner. Those are my two favourite things when dining out, and nobody does them better than diners do.
I decided to recreate that dining experience today for Todd. He has been working really hard in the garden and I thought he would enjoy the treat.
I don't know many people who wouldn't enjoy a club sandwich . . . its like a double decker sandwich on 3 slices of mayo spread toasted bread . . .
with layers of sliced cooked turkey, sliced ripe tomatoes, cheese . . .
lettuce, crisp streaky bacon, sliced ham and more cheese . . .
I even made some coleslaw to go with it, only today I made a vinaigrette coleslaw. That way the leftovers could be kept easily in the refrigerator, and I thought there was enough mayo in the meal with just the sandwich.
A coleslaw vinaigrette makes a nice change every now and again. I will confess I am not fond of the coleslaw over here in the UK. Its too gloopy and overloaded with mayo. They don't do it well in my opinion. There is such a thing as TOO much of a good thing, and they way over do the dressing.
Speaking of overdoing it . . . boy can you tell we are senior citizens now . . . one sandwich would have fed the two of us amply . . .
Neither of us could get through a whole thing. The most we managed was half a sandwich each and we never touched the pan fries. (Not to worry, I have an idea for those for tomorrow, watch this space.)
In any case this little taste of home put a smile on my face today and pleased Todd to no end!
Turkey Club Sandwich
Yield: 2
A favourite Diner restaurant special. Served with home fries and a coleslaw on the side, it always goes down a real treat!
ingredients:
- 6 slices of sandwich bread, toasted
- 4 TBS real mayonnaise
- 4 ounces sliced deli turkey
- 4 ounces sliced deli ham
- 4 slices Jarlsberg cheese or your favourite cheese
- 6 slices cooked streaky bacon
- 2 tomatoes thinly sliced
- shredded lettuce
For the coleslaw vinaigrette
- 1/4 head of white cabbage, thinly sliced
- 1 1/2 medium carrots, peeled
- 2 spring onions, finely chopped
- 1 tsp grainy Dijon mustard
- 1/2 tsp celery salt
- 1 TBS fine white sugar
- 80 ml apple cider vinegar
- 1 TBS vegetable oil
- 1/4 tsp celery salt
- 1 tsp dry parsley flakes
- freshly ground black pepper
instructions:
How to cook Turkey Club Sandwich
- First make the coleslaw. Combine all of the vegetables in a bowl. Whisk together the vinegar, oil, sugar, mustard and seasonings. Heat in the microwave on high for about 30 seconds. Whisk to melt the sugar. Pour over the vegetables in the bowl and toss together. Set aside to macerate while you make the sandwiches.
- Arrange two slices of the toasted bread on a cutting board. Spread with some of the mayonnaise. Top each with 1/2 of the sliced turkey and 4 slices of tomato. (You can season the tomato with salt and pepper if you wish.) Top each with another slice of toast, which you have spread with some of the mayonnaise on both sides. Divide the shredded lettuce between the two and top each with 3 slices of streaky bacon. Divide the ham between the two and then top with a final slice of cheese. Spread one side of the remaining toast with the remainder of the mayonnaise and place mayonnaise side down on top of each sandwich. Press down lightly. Cut into quarters. You may need to secure each quarter together with a tooth pick.
- Place sandwiches onto each of two dinner platters/plates. Serve with a side of the coleslaw and some pan fried potatoes if you wish. (Potato chips are also very good.)
Something happens to you when you get older. You just can't eat like you used to. I can remember when it was nothing to polish off one of these and a piece of pie to boot! Not anymore, that's for sure. I leave that kind of eating to the younger generation these days!
They had beef brisket on special offer the other day I was in the shops. I couldn't resist picking up a piece, even though it's been quite hot this week.
I thought if all else failed, I could cook it in the slow cooker.
I had in mind to make these tasty slow braised brisket sandwiches which we like. The meat is a real doddle to cook.
You simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .
Roasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .
This is a really delicious way to do beef brisket. It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .
You spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.
You top the meat with quick pickled onions, which you also make yourself.
Altogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat. A real man and family pleaser!! If it's too hot to have the oven on, you can do them in the slow cooker. Just increase the times accordingly.
You will need at least 6 to 8 hours to do the meat on medium to low. Just cook on high for the first hour to get it going really well.
I guarantee if you make these for your family they are sure to become a much requested family favourite!
I guarantee if you make these for your family they are sure to become a much requested family favourite!
*Slow Braised Brisket Sandwiches*
with quick pickled onionsFor the Horseradish and Garlic Mayo:
To serve:
Place the onions, shallots and garlic into the bottom of a small roasting tin which has a tight lid. Place the un-rolled and trimmed brisket on top. Whisk together the stock, vinegar, sugar, salt, and rosemary. Pour this into the roaster. Tuck in the broken bay leaf. Cover tightly and roast in the heated oven for 1 hour. At the end of that time, reduce the heat to 160*C/325*F/ gas mark 3. Continue to cook the brisket for an additional 3 to 4 hours until the beef is fork tender. Remove from the oven, but don't turn the oven off.
Remove
the brisket to a plate and coarsely shred it with two forks. Gently
fold this, along with any juices back into the oven gravy. Cover again
and bang it back into the oven for an additional 30 minutes.
Whisk together the ingredients for the mayo and set aside.
Whisk together the ingredients for the mayo and set aside.
Heat
the vinegar for the pickle in the microwave for about 45 seconds.
Whisk in the sugar and salt. Stir in the onions and give them a good
coating. Allow to stand for five minutes, giving them an occasional
swish with a fork.
To serve, cut the baguettes in half
lengthwise. Spread with some of the mayo and top with a generous
amount of the shredded beef and some of the pickled onions. Serve
immediately. We like to have coleslaw with this, but fill your boots
and have whatever you want with it. Todd likes his on a Baguette, but I
prefer mine on a Ciabatta. It's all a matter of taste and texture!
The 10th to the 16th of May is British Sandwich Week here in the UK. We Brits do love our sandwiches! I don't think there is a shop here in the UK that you can't buy some kind of ready made sandwich in, even if it's only a Bacon or a Sausage Bap. Sandwiches are the lunch of choice for millions and I think it's really great that we devote a whole week each year to celebrating that fact of deliciousness!
Sandwich week is coming up from the 19th to the 25th May and what better way to celebrate it than enjoying a good old fashioned picnic! We British love picnics and we love sandwiches. Combining the two together puts us right in our element!
The Unilever Kitchen recently sent me a sandwich hamper containing a variety of flavour packed sauces and condiments to use in creating some delicious sandwiches including . . .
A nice jar of my favourite mayonnaise Hellman's, along with a variety of Hellmann's Mayonnaise flip top containers in A Zing of Lemon, A Spark of Chili, A Touch of Garlic, A Twist of Pepper and A Hit of Caramelized Onion. I love, LOVE these flip top bottles. They are convenient to use and to carry about in picnic baskets and for al fresco dining! Easy to use and easy to enjoy!
Also included were a variety of the Colman's sauces in flip tops (their new Fiery BBQ Chilli sauce as well as their new Chunky Burger Sauce) and some good old fashioned Coleman's English Mustard (the Toddster's favourite) and a jar of their grainy mustard.
The challenge was to enjoy some of these sauces and condiments and make good use of them for Sandwich week 2014.
The British are real sandwich lovers, which is why you will see in the shops (even newsagents) no end of variety of ready made sandwiches for purchase. I have often found however (with the exception of the ones from M&S), they are usually very disappointing, dry, dull, tasteless and half empty. It is so much better to make and take your own!
Easy and more delicious. Making your own sandwiches doesn't really take a lot of effort or time. There are a few rules I like to follow however, which help to make sure that my sandwiches are the tastiest on the block. And now yours can be too!
- Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
- Use a sturdy bread which will hold up to the journey and standing for several hours.
- Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
- Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
- Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
- Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!
I always keep tins of tuna, salmon and ham in the larder, along with a variety of condiments. That way I can always rustle up some tasty sandwiches at the drop of a hat. If we get up one morning and the weather's right . . . a picnic is only a few minutes away. These are two of our favourite sandwich fillings that I make.
*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
(You will end up with roughly one cup of ham)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
(The regular sized tin. Not the smallest nor the biggest You get about
1 cup of tuna when drained)
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
Another favourite is my pressed picnic sandwiches. These will want to be started the night before you want them so that you can give them plenty of time for the flavours to meld together and blend into the perfect mix of deliciousness. Three hours will do it, but ideally overnight is best if you have the time.
You line the bottom half of the loaf with a good layer of tangy grainy mustard mayonnaise . . . and the inside of the top of the loaf with a tasty layer of soft herbed cheese. This helps to prevent the bread from getting soggy. You wrap all of those layers tightly in cling film and then compress them just so . . . and then when you are ready to pack up your lunch, just slice the compressed loaf into single sized servings. Wrap each one well and pack them into your basket ready to go.
*Pressed Picnic Sarnies*
Makes 5 to 6 servings
1 Ciabatta loaf, cut in half length wise
(If you can get them the sun dried tomato or olive Ciabatta makes for a really fun sandwich)
3 TBS grainy mustard
3 TBS mayonnaise
Garlic and Herb Boursin cheese
1/4 pound thin sliced roast turkey
1/4 pound thin sliced ham
1/4 pound thin sliced German Salami
4 slices gouda cheese
Roasted bell peppers
sliced sweet gerkins
sweet pickled jalapeno peppers (or any other hot pickled pepper you like)
chopped marinated olives
thinly sliced red onions
thinly sliced ripe tomatoes
Fresh basil leaves
Fresh rocket leaves
Spread the mustard and mayonnaise on the bottom of the ciabatta. Pull out some of the inner bread on the top half and discard. (You can blitz it into bread crumbs and freeze it for another time.) Spread the insides of the top half of the ciabatta with the Boursin cheese. Sprinkle the chopped olives over top and layer on the slices tomatoes, and some more rocket leaves. On the bottom crust of the ciabatta, layer rocket leaves and some basil leaves. Add the sliced red onions. Layer on the meats. Top with the cheeses. Add a layer of roasted peppers, gerkins, and jalapenos. Cover with top layer of ciabatta. Press down lightly. Wrap the entire ciabatta tightly with several layers of plastic cling film, making sure it is well covered. Place the wrapped ciabatta onto a chair and sit on it. (I know this sounds silly, but it's the secret to a nicely pressed sandwich!) Refrigerate at least 3 hours or overnight. Remove from the refrigerator. Cut way the plastic wrap and cut into individual sandwiches. You should get 5 or six sandwiches depending on the size of your Ciabatta! These are delicious!
Of course you don't have to go out and about to enjoy Sandwich week. There are plenty of pretty tasty things you can do right at home to enjoy them, Al Fresco . . . without leaving the comforts of home.
These grilled steak sandwiches are beautiful. You spread one slice of toasted sour dough 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 another slice of toasted bread with fresh rocket leaves and several 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.
*Grilled Steak Sandwiches*
Serves 2
These are fabulous. You can make them as a full sandwich, or as an open face sandwich. I like them open faced myself. But Todd likes them doubled. This is a two hander!Serves 2
fine sea salt
a handful of rocket leaves
Heat your grill pan or barbeque grill over medium high heat. Brush the steaks and the bread with a bit of olive oil. Season the steaks with salt and black pepper. Grill the bread for about a minute per side until the bread is toasted and you have some nice grill marks. Remove and set aside. Keep warm. Add the steaks and grill them until done to your likeness. (Two minutes. We like ours rare. ) Turn them a quarter turn halfway through grilling the first side to give you good grill marks. Repeat on the other side. Place two slices of bread onto each of two heated plates. Spoon garlic mayonnaise onto one slice. Place the rocket on the other slice. Place two steaks on top of the garlic mayonnaise. Top the rocket with a few roasted tomatoes. Serve immediately.
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Better Than Grandma's Potato Salad*
Serves 4 to 5
Serves 4 to 5
Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, until tender, adding the green beans during the last five minutes. Drain well and then tip in to a large salad bowl. Toss in the peas.
And of course . . . what would a picnic be without something sweet to end it all on . . . and not just anything sweet, but Lemon Drizzle Fairy Cakes . . .
Scrummy cakes flavoured with Lemon, stuffed with lemon curd and baked, then brushed with a sugar and lemon syrup while still hot and then topped with a tasty lemon drizzle icing when cool for the perfect lemon treat! Little jelly lemon slices on top make for the sweetest decoration!
*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.
Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.
While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.
To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!
Many thanks to the people at Unilever for sending me this lovely sandwich hamper. Also included were some bread, a picnic blanket and a lovely bread board shaped like a slice of bread!
Viet Nam has become somewhat of a "Go To"destination for many in these modern times. I have to say that its never been a place that I have wanted to go.
Mostly because I am not overly fond of high humidity or extremely high temperatures, and I am totally not fond of the two combined!
And so for countries like Viet Nam I am more of an armchair traveller, preferring to enjoy it from a distance and the comfort of my chair in my own home.
I used to be adventurous when I was younger, but not so much these days.
Last year my husband and I watched and enjoyed a program on Netflix entitled Travels with My Father, with Jack Whitehall and his dad. (Minus the bad language. You just can't get away from it today it seems.)
Anyways in the first series they ended up in Viet Nam and I thoroughly enjoyed seeing a side of Viet Nam that I was quite un-acquainted with, having only really known it from the conflict in the latter part of the last century. It was nice to be able to see it in another light.
One of the things food wise which is enjoyed now throughout the world is the Banh Mi, or a sandwich served on a French Baguette and stuffed with greens and a choice of fillings.
In fact it is considered to be amongst the top 10 culinary experiences of the country. Who doesn't love a good sandwich!
This version of the classic sandwich includes a deliciously fiery spiced mayo spread . . .
Shredded roasted chicken . . .
A layer of sweet pickled carrot . . .
Thinly sliced English cucumber . . .
And fresh coriander leaf (or cilantro as it is also known) . . .
All tucked into a lightly toasted French baguette . . .
I was able to make use of my Essential 5-in-1 vegetable shredder to
do my carrots for the salad. It is so easy to use and comes with a
handy bowl that you can shred your vegetables into.
I used it to slice my cucumber to just the right thin-ness and I made my carrot pickle in that bowl that I had grated it into. 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.
My husband and I really enjoyed these sandwiches. You can adjust the heat of the mayo by the amount of Sriracha sauce you add.
My husband quite enjoyed the heat. He likes thing spicy.
I really enjoyed the contrast of flavours and textures . . . the soft bun, the tangy pickle, the crisp cucumber, that spicy mayo, and of course the chicken. Altogether this was really lovely and I didn't have to go very far to enjoy it!
Some other sandwiches that you might enjoy from my archive of recipes are:
CROISSANT TURKEY CLUB SANDWICH - All the things you would expect in a club sandwich, turkey, smoky bacon, sliced tomato and crisp lettuce. Layered on a delicious buttery flaked croissant. What's not to love?
THE GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Yield: 4
Roast Chicken Bahn Mi
prep time: 30 minscook time: total time: 30 mins
A French-Vietnamese fusion sandwich which originated in Viet Nam during the French Colonial rule. They are easy to make and quite delicious! They are also a fabulous way to use up leftover roasted chicken or some of a rotisserie bird!
ingredients:
- 75ml white vinegar (1/3 cup)
- 30g white sugar (1/4 cup)
- 2 medium carrots, peeled and shredded
- 55g light mayonnaise (1/4 cup)
- 1 to 2 tsp Sriracha sauce (depending on how hot and spicy you like things)
- 1/2 tsp soy sauce
- large pinch sugar
- 1 (12 inch) French style baguette, split horizontally
- 1/2 pound cooked roast chicken, shredded
- 1/3 of a seedless cucumber, thinly sliced
- a handful of fresh coriander leaves (cilantro)
- 1 thinly sliced jalapeno pepper (optional)
instructions:
- First make the carrot relish. Heat the vinegar, salt and larger amount of sugar together gently, stirring to melt the sugar. Put the carrots into a bowl. Add the sweet vinegar and toss to coat. Leave to set for 15 minutes.
- To make the spicy mayonnaise, whisk together the mayonnaise, Sriracha sauce, soy sauce and pinch of sugar. Set aside.
- Toast the split baguette under the grill just until lightly browned. Spread both cut sides with some of the spicy mayonnaise. Top the bottom half with the shredded roast chicken.
- Drain the carrot relish well and pat dry with paper towels. Scatter over top of the chicken. Top with the cucumber slices and then the jalapeno, if using. Finally scatter the coriander leaf over top and then place the top of the bun over all, pressing down gently. Cut into 4 portions to serve.
Created using The Recipes Generator
I think some of the best adventures you can take food-wise at times can be the ones enjoyed within the comfort of your own home. Call me lazy but this works for me!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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