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
One of the things I love most about the Easter Season of eating is . . . Hot Cross Buns! Although they are generally available all year round now it seems, in this house we only ever eat them at Easter.
I think when something becomes an every day thing it loses its specialness, so that is why, like Strawberries, we only ever eat Hot Cross Buns at Easter time.
The tradition of marking buns with a cross on the top goes back a very long way. Pagon Saxons baked cross buns at this time of year to mark the beginning of Spring, in honor of their god Eostre.
The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long Winter.
Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.
It wasn't really until Tudor times, under the reign of Queen Elizabeth 1, that the London clerk of markets issued a decree forbidding the sale of spiced buns at any time other than funerals, Christmas and Good Friday/Easter.
As a child I used to sing this ditty, which was actually the cry of common street-vendors, back in the day . . .
‘Hot cross buns, hot cross buns!
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!’
One ha’penny, two ha’penny, hot cross buns!
If you have no daughters, give them to your sons,
One ha’penny, two ha’penny, hot cross buns!’
The buns are usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Saviour after His crucifixion.
Whatever your take on their significance, one cannot deny that hot cross buns are a delicious Easter flavour.
They are also a tradition that helps to mark the joys and promise of this Spring holiday, much needed by many after having gotten through a long cold Winter.
I will admit that I am a Hot Cross Bun purist. I like a traditional one, a bun without all the tweaks and chocolate bits, sticky caramel bits, whatever. Plain, spiced and studded with mixed vine fruits being my chosen poison.
Not all are created equal. I like a well fruited one, so I never opt for the cheapie brands, which more often than not are sadly lacking in both spice and flavour.
I would never settle for a few sad raisins me. I want an abundance of fruit!
My husband rankles at me buying them even two weeks before Easter. He reckons they shouldn't come out until Good Friday, and he has a point.
However . . . he did not turn down my offer this morning of a Hot Cross Bacon Bap!
Unconventional . . . perhaps, but so delicious, served toasted and buttered, with a spread of bitter marmalade on the bottoms and a spritz of brown sauce gilding the top of that tasty bacon.
Every mouthful was pure delight. Don't knock it til you try it!
*Hot Cross Bun Bacon Baps*
Serves 4
Heat the oven grill to high. Slash the fatty edge of the bacon at
1/3 inch intervals all along the edge. Grill the bacon beneath the
hot grill until your desired crispness, flipping it over and grilling
on both sides. Set aside and keep warm.
Slice the hot cross buns in
half horizontally. Pop under the grill and toast on the cut sides
only. Once toasted spread with softened butter. Spread a portion of
marmalade onto the toasted bottoms of each bun.
Lay three rashers of
bacon, folded to fit, on top of the marmalade. Drizzle with brown sauce
(if using) place the toasted top buns on top and serve.
Note - Brown sauce is what we brits call HP sauce.
I confess I was also tempted to add a layer of cheese, but I restrained myself. Needless to say these were fabulously tasty, so much so . . . that I might make us another one for lunch. Bon Appetit!
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 at aol dot com.
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One of my favorite sandwiches has to be the classic tuna melt sandwich. I have been making myself this delicious sandwich for years and years, even before I knew there was such a thing as a tuna melt!
Usually I make it in a skillet on top of the stove and its delicious. My own favorite creamy tuna salad, with lots of cheese and crisp buttery bread. Its fabulous!
.JPG "Air Fryer Tuna Melt")
This past year I bought myself an air fryer however and I am keen to use it whenever I can. I decided to try it out with making my tuna melt today and I can tell you now that I will never make a tuna melt any other way from now on!
Yes, It is that good! Seriously tasty!
.JPG "Air Fryer Tuna Melt")
And its not that the tuna salad is any tastier. It is the same old tuna salad recipe I have been making for eons. Tuna, mayonnaise, pickle relish and and a few other bits.
I haven't changed the cheese either. Its good old processed cheese slices. Perfect for a tuna melt.
.JPG "Air Fryer Tuna Melt")
Its the buttery, light, crispness of the bread! I mean wowza!! Wowza!! This is a game changer here.
The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth!
This is some serious deliciousness here! Why didn't I think of this before!!!
.JPG "Air Fryer Tuna Melt")
WHAT YOU NEED TO MAKE AN AIR FRYER TUNA MELT
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
.JPG "Air Fryer Tuna Melt")
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Simple ingredients as always!!
.JPG "Air Fryer Tuna Melt")
I always use Albacore Tuna. It has a lovely light color and a beautiful flavor. I have been buying it for 40 years now on the advice of an older Italian Nonna I met in the grocery store one day.
She saw the tuna I was buying and quickly told me, no buy. Its garbage. She said only buy Albacore, its the best, and so I did and I have never looked back.
She also told me that rounded blunt ended carrots were the sweetest and best. She was right on that score also!
.JPG "Air Fryer Tuna Melt")
Some of you may balk at my use of processed cheese slices for my tuna melt, but you know, what works works. And they taste good.
I do buy the really good ones. Kraft Extra Cheddar Cheese slices. They taste the best, and are more like American Cheese Slices, which are the best in my humble opinion. But we can't get them here.
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Also, plain old wonder bread. White. It works best. You can try an artisanal bread if you want, but I think they get tooo crunchy and hard. Gum ripping.
Wonder white works best. Again, this is only my humble opinion. I know what I like and this is what I like.
.JPG "Air Fryer Tuna Melt")
HOW TO MAKE AN AIR FRYER TUNA MELT
Depending on the type of air fryer you have you will only be able to cook one of these at a time. Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
.JPG "Air Fryer Tuna Melt")
Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
Using a serrated knife, cut in half diagonally to serve.
.JPG "Air Fryer Tuna Melt")
Just look at how nice and crisp and buttery the bread turns out, and yet still soft inside. That tuna salad is perfect just the way it is. Not too much mayonnaise, just the right amount. And the cheese has the perfect amount of ooze.
In short, this is the perfect tuna melt. I really hope if you have an air fryer you will want to try this delicious sandwich out. I think I am going to try making a grilled cheese like this next.
If the results of this sandwich are anything to go by, a grilled cheese will be AMAZING done in the air fryer!
.JPG "Air Fryer Tuna Melt")
If you are on the hunt for a delicious sandwich today, here are a few of my other options:
CROISSANT TURKEY CLUB SANDWICH - I do love a good club sandwich, but they are often too large for me to manage to eat. This one, done on a flaky buttery croissant is not only delicious, but is the perfect size for my aging appetite!
WORLD'S GREATEST HAM SANDWICH - A tall claim to make, but I stand by it. With ham, tomatoes, lettuce, home picked onions, cheese and an herbed mayonnaise.
WORLD'S BEST BLT - Another tall claim that I stand by. Crisp bacon, crisp rocket leaves, sweet tomatoes, a tasty basil mayonnaise and a house dressing drizzle. All served on a rustic baguette.
Air Fryer Tuna Melt
Yield: 2 sandwiches
Prep time: 7 MinCook time: 8 MinTotal time: 15 Min
This air fryer tuna melt is so delicious! Crisp and buttery on the outside and filled with lots of tasty tuna salad and gooey cheese on the inside.
Ingredients
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Instructions
- Depending on the type of air fryer you have you will only be able to cook one of these at a time.
- Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
- Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
- Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
- The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
- Using a serrated knife, cut in half diagonally to serve.
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.JPG "French Sandwich Pain Au Lait")
This bread machine recipe I am sharing with you today is for a French Sandwich Pain Au Lait. Pain Au Lait translated means milk bread, and what I am talking about here is a French style of loaf that has been enriched with milk and butter.
Golden brown on the outside with a beautiful tight texture, this is a bread that is perfect for making sandwiches, be they grilled or not!
.JPG "French Sandwich Pain Au Lait")
A slow rising bread, this bread rises dramatically when baking. Traditionally this type of bread is baked in a lidded loaf pan to make perfectly square loaves.
Baking this in the bread machine provides almost the same result, as you can see. It is a beautiful loaf and is perfect for sandwiches of any kind.
.JPG "French Sandwich Pain Au Lait")
Actually, this is the fourth time I have baked this loaf to show you. The first time I ran out of light on the first day and so pictures just never got taken. It was so good I knew I wanted to share it with you.
The second time I made it, I threw everything into the bread machine and went to church, only to discover when I got home that I had not put in the water. DUH!
The third time, I used the wrong yeast and the bread rose so much that it stuck to the roof of my bread maker. 😖
.JPG "French Sandwich Pain Au Lait")
Seriously though, this is a beautiful loaf of bread, and well worth any angst or number of mistakes made in getting to the perfect loaf just so that I can share it with you.
Of all the loaves I have made in my bread machine, it IS my favorite one! Perfect for grilled sandwiches, or cut into shapes to make tea sandwiches, it is light, but has a truly beautiful crumb which makes it ideal for those purposes!
My recipe has been adapted from the Bread Machine Lover's Bread Machine Book by Beth Hensperger and if you are a person who loves to use their bread machine, I cannot recommend it enough. It's the best bread machine book going!
.JPG "French Sandwich Pain Au Lait")
WHAT YOU NEED TO MAKE FRENCH SANDWICH PAIN AU LAIT
This time I did not use a mix of flours as set out in the recipe but just my Anita's Organic Mill 60/40 bakers blend flour. It turned out perfectly. (This is because I could not find barley flour.)
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
.JPG "French Sandwich Pain Au Lait")
As I said I used the 60/40 flour, and it worked a charm. Barley flour adds a touch of sweetness to the bread, but I found the flavor to be fine just as is. As you can tell it was a bit more on the whole wheat side.
That also didn't bother me as I prefer to eat a whole meal bread if I can, rather than a white.
Also, the dry milk powder, she had specified low fat milk powder, but all I have is full fat milk powder. I have used this with no problem whatsoever.
My bread machine is the Panasonic Automatic Bread Maker Model# SD-RD250. This is the bread machine I have been using for over 20 years. I went through two of them in the UK, and when I went to buy one here in Canada, I knew I had to get another one. I have just always been happy with their performance.
.JPG "French Sandwich Pain Au Lait")
HINTS AND TIPS FOR MAKING GREAT BREAD IN A BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
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2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
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6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
.JPG "French Sandwich Pain Au Lait")
If you follow my recommendations, there really is no reason (other than human error) that you can't bake the best loaf of bread in your bread machine ever. I use mine at least once a week, sometimes twice and most of the time I end up with beautiful loaves, unless I use the wrong yeast or forget to put in the water, lol. 😁
Some other bread machine recipes I can recommend are:
BREAD MACHINE PARKER HOUSE ROLLS - Think you can't make rolls using a bread machine? Think again! This recipe uses the dough cycle for making the dough. The rolls are then shaped and baked in the traditional manner.
BUTTERMILK WHOLE WHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup, and then not forgetting the addition of the buttermilk, it makes for a really delicious wholesome loaf of bread!
French Sandwich Pain Au Lait
Yield 1 loaf (1 1/2-pound loaf)
A delicious bread machine loaf made in the style of the white French sandwich bread called pain de mie. This bread makes beautiful sandwiches, toasted or otherwise.
Ingredients
- 1 1/4 cups (300ml) water
- 5 TBS butter, cut into pieces
- 2 7/8 cups (390g) bread flour
- 1/8 cup (30g) barley flour
- 1/3 cup (80g) dry milk powder
- 1 TBS vital wheat gluten
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of your ingredients into your particular model of bread machine according to the manufacturer's directions. Take care not to let the salt come in contact with the yeast. (In mine, I place yeast, sugar, gluten powder, flour, dry milk powder, salt, butter and then the water.)
- Set crust on medium and program for the basic cycle. Press start.
- When the baking cycle has ended, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. Store in an airtight bag or container.
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