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
I took out what I thought was chicken for our supper the other night, but it ended up being boneless pork loin chops.
I remembered having spied this recipe for a Pork Chop Sandwich on Just a Pinch one day. It had sounded really delicious with grilled chops and a fabulous sounding sticky balsamic onion relish.
I had filed it in my brain as something I wanted to cook one day and could see no time like the present. The stars were perfectly aligned, plus I had thawed chops to use up.
Kaiser Buns don't exist over here in the UK, not that I can find at any rate, so I made do with Sesame Seed Brioche Burger Buns. We like them a lot actually so it was not a hardship.
All the bread and buns here in the UK are fabulous.
I created a pork chop seasoning to dust the chops with prior to grilling them. It was very easy to make. I like making my own seasoning mixes as you know. You know exactly what's in them and there are no preservatives involved.
It sounds a bit unsual but it really works well together. I ground them up in my spice grinder to a powder, but you could leave them whole if you want a bit of texture.
The real star is the balsamic onion relish! Oh boy, but I could eat those onions on their own just with a spoon!
I adore anything with Balsamic Vinegar. (Make sure you use a good one.) There is also some soy sauce and brown sugar and more pepper involved. Sticky and sweet, these are quite simply fabulous!
Normally I would have grilled the chops out on the BBQ, but with all the rain we have been having I had to make do with my indoor electric grill.
I buttered the buns and toasted then under my oven grill before applying the onion relish and the grilled chops.
I have to say these were absolutely fabulous. I can't think of a single thing that would make them any better . . .
Not a single thing. Perfection.
Pork Chop Sandwich
Yield: 6
Something deliciously different to do with your chops! Perfectly seasoned and grilled chops served on toasted buns with a fabulous balsamic onion garnish.
Ingredients:
For the chops:
- 2 boneless chops, 1/2 inch thick
- pork chop seasoning as below
For the onion relish:
- 1 TBS olive oil
- 1 TBS butter
- 1 large spanish onion, peeled, halved and sliced into half moons
- 2 TBS good balsamic vinegar
- 2 TBS soy sauce
- 1 tsp brown sugar
- 1/2 tsp black pepper
You will also need:
- six kaiser rolls split and toasted
Instructions:
- First make the relish. Heat the oil and butter in a large skillet until it begins to foam. Add the onions. Cook, stirring frequently, until the onion begins to soften and brown. Add the remaining ingredients and stir well to combine. Cook for another 7 to 8 minutes over low heat until deep brown and very soft. Scrape into a bowl and set aside.
- For the chops. Pound them a bit to tenderise. Season with some of your pork chop seasoning. Prepare your grill to a high temperature. Add the chops. Grill for three minutes on each side. Remove to your toasted buns, topping the chops with some of the balsamic onions to serve.
notes:
Perfect Pork Chop Seasoning: Mix together in a spice grinder, 3 TBS of salt, 1 TBS pepper, 1/2 TBS granulated garlic, 1/2 TBS granulated onion, 1/2 TBS sweet paprika, 1/2 TBS lemon pepper, 1/2 tsp each dried tarragon and thyme leaves, 1 tsp sugar. Grind together until of an equal consistency Store in an airtight container in a dark place for up to 6 months.
We enjoyed these simply with some potato salad and sliced cucumber and tomatoes. These made the perfect weeknight supper!
I have not baked these delicious cookies in a very long time now. They are really big cookies and I am not supposed to be eating things like this.
They are so darned tasty, I find them quite impossible to resist! I am really, really naughty. 😟
I have little to no will power when it comes to things which are delicious.
I try to only bake things like this when I have people coming over, or when I know that I can give it away.
I can't say for sure, but I believe that I may have gotten the original recipe from a Martha Stewart magazine. Don't quote me on that however, because as I say, I never bothered in the old days to copy out the source of my findings.
I never dreamt, way back then, that I would one day be able to share my favourites with the world! Isn't life amazing!
These are incredibly tasty cookies . . . with lovely soft ginger cookies, well flavoured with molasses and the warm baking spices, shaped into balls and rolled in sugar prior to baking . . .
They spread out and puff up like little sugar coated clouds and smell heavenly when they are baking . . .
The cooled cookies are sandwiched together with raspberry jam/preserves. I like the Bonne Maman brand myself, but use whatever is your favourite kind and if you have homemade, so much the better!
The jam kind of gets absorbed into the cookie a bit . . .
Creating a squidgy jammy layer that is most delectable.
These are perfect with a hot cuppa . . . or a tall glass of cold milk . . .
They are actually pretty fabulous no matter how you choose to enjoy them.
I tend to cut them into quarters myself. It sort of helps to assuage some of my guilt over eating them to begin with. Sort of . . . nobody is perfect I guess.
Yield: 12 large filled cookies
Ginger & Jam Sandwich Cookies
prep time: 15 minscook time: 11 minstotal time: 26 mins
Soft sugar coated gingerbread cookies, filled and sandwiched together with raspberry jam. What's not to like?
ingredients:
170g of butter at room temperature (3/4 cup, or 6 ounces in weight)
190g of granulated sugar (1 cup)
1 medium free range egg, plus 1 egg yolk
30ml of dark treacle, combined with 30ml of golden syrup (1/4 cup molasses)
1 tsp bicarbonate of soda
1/2 tsp salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
315g of plain flour (2 1/4 cups)
additional granulated sugar for rolling
raspberry jam for filling
190g of granulated sugar (1 cup)
1 medium free range egg, plus 1 egg yolk
30ml of dark treacle, combined with 30ml of golden syrup (1/4 cup molasses)
1 tsp bicarbonate of soda
1/2 tsp salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
315g of plain flour (2 1/4 cups)
additional granulated sugar for rolling
raspberry jam for filling
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Line several large baking sheets with baking paper set aside.
Store in an airtight container.
Cream
the butter and sugar together until light and fluffy. Beat in the eggs
and egg yolk to combine. Beat in the treacle mixture. Sift the flour,
spices, soda and salt together. Stir this into the wet mixture until
it all comes together. The dough will be somewhat sticky.
the butter and sugar together until light and fluffy. Beat in the eggs
and egg yolk to combine. Beat in the treacle mixture. Sift the flour,
spices, soda and salt together. Stir this into the wet mixture until
it all comes together. The dough will be somewhat sticky.
Roll heaped spoonfuls of the dough into 2
inch in
diameter balls. Roll the balls in granulated sugar. Place at least 2
to 3 inches apart on the baking sheets.
inch in
diameter balls. Roll the balls in granulated sugar. Place at least 2
to 3 inches apart on the baking sheets.
Bake in the preheated oven
for 11 minutes, until the edges are turning golden brown. Allow to stand
on the baking sheets for 5 minutes before scooping onto wire racks to
finish cooling completely. Once they are completely cold, sandwich
together in pairs with raspberry jam.
for 11 minutes, until the edges are turning golden brown. Allow to stand
on the baking sheets for 5 minutes before scooping onto wire racks to
finish cooling completely. Once they are completely cold, sandwich
together in pairs with raspberry jam.
Created using The Recipes Generator
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.
With the advent of summer comes much warmer weather and hotter temperatures. We don't always want to chain ourselves to the stove cooking heavy meals. We desire things which are quicker and easier to make and much lighter to eat.
That is the way it is for me anyways. I don't want to be heating up my kitchen if I can help it and I want to spend more of my time outdoors doing things rather than chaining myself to a hot stove.
This is also the time of year that we begin to be able to enjoy fresh local produce. It is a bit early yet, but in the summer time we want to be taking advantage of all of the fresh local produce that we can.
Lettuce and greens, peas, beans, tomatoes, fruits and berries, corn, beetroot, carrots, etc. I like to enjoy as much of it as I can while it is available locally and in abundance!
I grill a lot in the summer months. I don't have an outdoor grill anymore but I have a very reliable indoor grill. Mine is a Cuisinart Griddler. It is quite ample for my purposes.
I had one of these in the UK that I used all the time. It has flat plates and grill plates and I bought the waffle plates for mine as well. I am prepared for anything and everything! It was one of the things I thought to replace when I went to set up my kitchen here in Canada.
I use the grill plates most of the time. They clean really easily, go in the dishwasher, and the machine itself does a wonderful job of grilling.
One of my favorite salads is the Caesar Salad. It is a popular salad that was invented in Tijuana Mexico in the 1920's by an Italian Chef, Caesar Cardini.
Generally speaking it is composed of fresh green romaine lettuce leaves, and a tangy garlicky dressing made from pounded anchovies, Dijon mustard, garlic, Worcestershire Sauce and Lemon juice. Rich and creamy.
It is most often served topped with crisp garlic croutons, crisp bacon, and shavings of Parmesan cheese.
One of my favorite versions is the Grilled Chicken Caesar Salad, but it is really difficult to find a place that does a really nice one. I don't know why. How hard can it be?
Apparently it must be quite difficult for many places because I have always had a hard time finding on that I really enjoy. The ones I enjoy the most are the ones I make myself.
Anyways, today's recipe is for a delicious hot sandwich based on the idea of a Grilled chicken Caesar Salad, with a toasted artisanal garlic bread base, topped with a Caesar dressing, crisp streaky bacon, grilled Caesar marinated chicken breast cutlets, Caesar dressed sweet romaine lettuce, crisp croutons (optional) and shavings of good Parmesan cheese over top.
A wedge of lemon on the side to drizzle really enhances the tastiness of this fabulous open-faced, fork & knife, sandwich.
WHAT YOU NEED TO MAKE GRILLED CHICKEN CAESAR SANDWICH
Very simple ingredients actually. But you know me. I love simple things best of all! Because everything is so simple you will want to use the best of each ingredient that you can afford.
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
There are a multitude of very good quality Caesar salad dressings out there these days. You want a creamy one, not a vinaigrette. Of course you can make your own. You can find a really tasty and reliable recipe on this blog, Once Upon a Chef.
Romaine lettuce is the only lettuce to use for a Caesar. My mother would never eat anything but Iceberg Lettuce. You could not get her to even try anything else. If it wasn't iceberg she wasn't having it! That is the only lettuce we grew up with.
Imagine my joy at growing up and discovering the wealth of lettuce options that are available out there. One thing I really miss here in Canada is Baby Gem lettuces. It might be available in larger urban centers, but it is just not available here where I live. It makes a great substitute for Romaine or Cos lettuce.
This is the bread that I used for the base of my sandwiches. I cut it into 1/2 inch thick slices on the diagonal. It toasts really well and has a lovely flavor and a sturdy enough crumb to stand up to this sandwich!
I used PC Free From chicken breasts, that have not been fed antibiotics and also PC Free From streaky smoked bacon. In the UK I would use dry cured streaky smoked bacon. (Something else that I miss from the UK! It is bound to happen!)
Croutons are not really necessary due to the bread base, but I recognize that some people just like to have crispy croutons on top of their salad! If that is you, I say go for it!!
HOW TO MAKE A GRILLED CHICKEN CAESAR SANDWICH (FOR TWO)
This is really simple and other than the marinating time for the chicken goes together very quickly. Especially if you have all of the elements assembled and ready to go!
In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
This was a beautiful combination of savory, tangy, salty, crispy, garlicky, deliciousness. I found it to be very filling. The toasted bread did absorb some of the juices from the bacon and the grilled chicken but not overly so. When eaten soon after assembling, it was still quite crisp.
The chicken was moist and tender and had beautiful flavor and well, bacon . . . who doesn't like bacon! The dressed lettuce worked beautifully on top! Don't forget the Parmesan shavings and the lemon for squeezing!
I really quite enjoyed this! It made the perfect light supper!
Some other knife and fork sandwiches in The English Kitchen that you might enjoy are:
SOUTHWESTERN CHICKEN MELT - Chunky cooked chicken mixed with some mayo, taco seasoning, lime juice, green tabasco, plenty of jack cheese and spring onions. Piled onto some toasted bread and grilled until everything melts into hot and spicy melty deliciousness!
HOT YORKSHIRE PUDDING SANDWICHES - Hot roast beef sandwiched together between two crispy Yorkshire puddings, with gravy ladled inside and over top. Served with chips and veg, this is a delicious dinner that everyone will love, Love, LOVE!
Grilled Chicken Caesar Sandwich
Yield: 2
Prep time: 6 HourCook time: 20 MinTotal time: 6 H & 20 M
All the best things you like about a Grilled Chicken Caesar Salad in the shape of a delicious open face sandwich! You will need to marinate the chicken for several hours prior to cooking so bear that in mind when planning!
Ingredients
For the Caesar Chicken and Marinade:
- 1/4 cup your favorite brand of creamy Caesar Salad dressing
- 1 1/2 TBS light olive oil
- 1 1/2 TBS Dijon mustard
- 3 cloves garlic, peeled and minced
- 2 boneless, skinless chicken breasts, cut horizontally into cutlets
For the sandwich:
- 2 (1/2 inch thick) slices of a good artisanal sour dough bread cut on the diagonal
- 4 slices of streaky bacon, cooked until crisp
- softened butter
- 2 cups of chopped romaine lettuce
- 3 TBS your favorite creamy Caesar salad dressing divided
- shaved parmesan cheese
- crisp garlic croutons (optional)
- lemon wedges to serve
Instructions
- In a container large enough to hold the chicken, whisk together the Caesar salad dressing, olive oil, Dijon mustard and minced garlic for the chicken marinade. Add the chicken breast cutlets, turning to coat them completely in the marinade. Cover and chill in the refrigerator for 6 to 8 hours, or overnight.
- When you are ready to cook the sandwiches, slice your bread diagonally into 2 1/2 inch thick slabs. Put your lettuce into a bowl. Cook your bacon and keep warm.
- Remove your chicken from the marinade, discarding any marinade left in the dish. Cook your chicken cutlets on a hot grill for about two minutes per side, until golden and cooked through. Keep warm.
- Toast your bread slices, lightly buttering them if desired. (I used a garlic loaf. Alternately you can rub the toasted sides with a clove of garlic to infuse flavor.) Place on two serving plates. Divide 1 TBS of the Caesar salad dressing between the two slices and spread it over top of the bread.
- Top each slice of bread with two slices of crisp bacon. Place two chicken cutlets on top of the bacon on each sandwich.
- Toss your lettuce with the remaining salad dressing and pile lightly on top of the chicken cutlets. Shave some Parmesan over top and serve immediately with lemon wedges for squeezing.
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