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 thing I have always enjoyed is Sliders. A Slider, typically, is a small sandwich, based/filling a smallish bun, not much larger than two inches across.
Originally they were meant to be used for burgers, but, like everything, the sandwich has morphed to include all sorts of tasty fillings!
One thing which is nice about making them is that it is a great way of making a larger amount of sandwiches all at once! You leave the buns attached together, like a sheet of buns.
You cut the "sheet" in half horizontally and then you lay them out in a baking dish, bottom halves first and filling them all at once, placing the top "sheet" over the fillings.
Typically they are then glazed with butter and some seasonings, covered and baked until the fillings are hot and any cheese in them has melted.
They are then very easy to cut apart and serve individually. The very concept makes them great for get-togethers, parties, pot lucks, etc.
Of course at the moment, getting together in large groups is not a smart thing to do, due these new highly transmittable versions of the Covid Virus. For myself and my family, we are sticking to the four people who are in our own bubble, and even those get-togethers are rare.
Most of the time it is just me. If you are lucky enough to have a partner, then you will be just you and one more. That doesn't mean you can't still enjoy good food and party treats.
To that end, I downsized my favorite Cordon Bleu Sliders to feed only two people.
And let me tell you, they lack none of the deliciousness of the full-sized version. They still taste every bit as delicious and are every bit as cheesy, moreish, yummilicious!
So what do I mean when I refer to Cordon Bleu? The term is French in origin, and translated into English simply means Blue Ribbon.
According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
By extension, it now refers to food which has been prepared to a very high quality, but very good and experienced cooks.
Generally speaking to day it is meant to be a dish which includes ham, turkey/chicken and swiss cheese, with some sort of sauce involved.
With these sliders it means a tasty bun with several sauces, ham, turkey and cheese. Totally delicious.
WHAT DO YOU NEED TO MAKE CORDON BLEU SLIDERS FOR TWO
Today I just used the last of the leftovers of my holiday meal, including the buns, so it was a really handy way to use them up in a very tasty way!
- 4 brioche mini rolls ( or mini-dinner rolls or Hawaiian rolls) (Keep together as a slab)
- 1 TBS honey Dijon mustard
- 1 TBS full fat mayonnaise
- 4 thin slices of baked ham
- 3 slices of swiss cheese
- 4 thin slices of roast turkey
- 2 TBS whole berry cranberry sauce
- 1/2 TBS creamed horseradish
- 1/2 TBS butter, melted
- pinch garlic powder
- 1/2 tsp parsley flakes
- 1/2 tsp everything bagel seasoning (if you don't have any, you can use sesame seeds, or poppy seeds, celery seed, etc.)
I was able to use the last of the dinner rolls, which were still attached together, and the leftover roast turkey and the ham. I even managed to use the cranberry sauce that was left.
The only things which I needed to use that were at the holiday dinner were the horseradish, honey mustard, mayonnaise, the cheese, and a few seasonings.
You can of course multiply this to feed more. If you don't have leftover ham or turkey, you can certainly use deli-meats.
Don't like horseradish? Leave it out and just use plain cranberry sauce. Don't like honey mustard? Use regular Dijon. You can also adapt the cheese to what you have to hand. What you want is a smooth melting kind of a cheese.
HOW TO MAKE CORDON BLEU SLIDERS FOR TWO
These are so simple to make. I think a child could make them actually, except for the slicing of the rolls. That step a grown up should always do!
The idea behind these is that they are baked as a whole. So you will need four smallish rolls that are still attached to each other. Cut them in half horizontally so that you have two "sheets" of buns. A top and a bottom.
Making them is kind of like making a lasagna or a bed. You layer things in. You will need two basic sauces.
One is made by whisking together the honey mustard and the mayonnaise. The other is made by whisking together the cranberry sauce and the horseradish sauce. Make both of those.
Place the bottom bun sheet, cut side up, in the bottom of a baking dish small enough to hold them snugly. Mine was about 7 inches square. Spread this sheet with the honey mustard/mayo combination.
Lay your sliced ham on top of this to cover, then lay on your slices of cheese, covering the ham completely. Finally lay on your turkey/chicken, again covering the cheese completely.
Melt your butter and mix it with the garlic powder. Brush this mixture evenly over the tops of the buns.
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Finally sprinkle them evenly with the everything bagel seasoning and the parsley. If you don't have everything bagel seasoning, then you can use sesame seeds or poppy seeds, celery seed, etc.
I have to say however, the everything bagel seasoning is perfect.
Cover the dish tightly with aluminum foil and then bake the sliders in a preheated 375*F/190*C/gas mark 5 oven for 20 to 25 minutes, until everything is heated through and the cheese has melted.
Remove from the oven, let sit for a few minutes and then cut the bun sheet in four and serve.
Two sliders should be more than ample for each person, especially if you have some salad or potato chips or fries on the side. Store any leftovers, covered in the refrigerator.
I have never frozen these so I cannot say with any certainty that they will or will not freeze well. This is such a small amount however, that there shouldn't really be much in the way of leftovers.
These are incredibly delicious and very popular. The honey mustard mayo goes well with both the ham and the turkey, and of course cranberry goes well with turkey. Ham also lends itself to fruity condiments and the horseradish cuts the sweetness a tiny bit and gives these a bit of zippity do dah!
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.
My Todd is a simple man . . . with traditional tastes and values. He grew up during the War and knows well the deprivations that went along with that era, both during and after the war . . .
It does not take much to please him, and he appreciates most anything you set down in front of him . . .
Just so long as it's not pasta . . . or chocolate.
He even liked school dinners when he was growing up. Not a lot of people did. School dinners have traditionally gotten a bad rap, but not for Todd. He loved them. I suspect I would have probably have loved them too. In any case they would have been better than a cold sandwich and a bruised apple served up in a paper bag, which is what I had!
Anyways, I digress . . . Todd . . . simple man . . . traditional values.
Like bread and butter pudding, which normally has lovely sultanas studded all the way through it. They always kind of burn on the top and get all chewy and scrummy, however . . .
I am not always a traditionalist. I sometimes like to shake the tree a little bit.
Just a little bit mind . . . not so hard that all the coconuts fall out . . . just enough to give things a little bit of a twist . . .
Like your traditional bread and butter pudding. I got to thinking the other day how delicious it would be with a layer of strawberry jam added in the middle . . . kind of like souffled jam sandwiches . . .
all soft and unctuous, with a tasty layer of sweet jam in the middle . . . the custard gently flavoured with lemon zest, cardamom and cinnamon . . . oh and with a traditional dusting of nutmeg on top . . .
This was some good. Warm and comforting and delicious. School room flavours . . . with a grown up touch.
Kind of like a Queen of Puddings . . . without the meringue . . . but somehow better. With just enough spice and lemon to really bring out the lovely strawberry flavour.
It went down a real treat!
*Strawberry Bread and Butter Pudding*
Serves 4
Printable Recipe
A delicious bread and butter pudding with the added twist of a layer of tasty Strawberry Jam.
1 ounce softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread
good quality strawberry jam
1 tsp cinnamon powder
1/4 tsp ground cardamom
the grated zest of one lemon
12 ounces whole milk
2 ounced double cream
2 large free range eggs
1 ounce caster sugar
grated nutmeg to taste
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some strawberry jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish. Sprinkle with the cinnamon and cardamom.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
I don't always eat high fat hedonistic food. Sometimes I actually do try to eat healthy. Well, most of the time I do, it just doesn't look like that on here!
Today for my dinner I made myself a lush creamy chicken and avocado salad, with the creamy bit meaning the avocado. I adore avocado.
Not only is this low in carbs and keto friendly, but it is also totally gluten free for those who cannot tolerate gluten. If you rein in the dressing, it is also low in fat and I think totally Diabetic friendly.
Tender, perfectly cooked pieces of chicken sit atop a salad composed of mixed salad leaves, creamy avocado, and rehydrated sun dried tomatoes. Crisp pepitas or sunflower pumpkin seeds as you may know them, make for a tasty and crispy garnish.
You begin by marinating a boneless skinless chicken breast in a simple mixture of garlic, lemon juice, olive oil and some seasoning.
I cut the chicken breast through the middle horizontally, which really helps to ensure a tender finish when cooking.
Because it is thinner it doesn't take quite as long to cook it and still get it nicely browned. It also stays nice and moist that way.
I used sun dried tomatoes that have not been preserved in oil or in water. I buy them in a little tub at the farm market behind my house. They are really tasty and very easy to rehydrate by putting them in a cup and adding some boiling water.
Just leave them to plump up for a few minutes and then drain. I pat them dry after.
You can snip them up with a pair of kitchen scissors, or leave them as they are. I just left them as they were.
I love avocado. I used to be able to buy them frozen in the UK. They were excellent. I think I will start buying them up when they are on offer and freezing them when I can.
Make sure your avocado is ripe. Ripe avocados will have a dark green to nearly black skin, and should yield slightly when lightly pressed.
You should not be able to leave an indentation that stays and they shouldn't feel mushy. A ripe avocado will also have a pebbly skin rather than a smooth one.
There is nothing so lush and rich as a ripe avocado, but unripe ones are not very appealing or tasty. Been there, done that!
I remember ordering a sandwich as what was supposedly a premier sandwich shop in Chester in the UK one time. It was a California club or some such.
It was supposed to have Avocado in it, which it did, very sparse though I have to say. It was not ripe avocado however and was really nasty so I did remove it. Hard and tasteless.
You would think that a shop which specializes in sandwiches would know enough about all of the ingredients they are offering in their sandwiches to get it right!!!
Obviously not. Either that or their staff was not properly trained.
I just used a mix of garden salad leaves here today. Oh how I miss the Baby Gem lettuces from the UK. They were so good.
They looked like little tiny romaine lettuces, but a bit rounder and had a lovely bitter flavor. I could eat them just like apples, they were so good.
I have not seen them here at all. Perhaps this winter I will look for some seeds and possibly plant some next summer. They are my all favorite lettuces.
I used to love making this Baby Gem with Blue Cheese Vinaigrette Salad. It is quite simply my favorite salad. It was from a recipe I found in Good Food magazine a long time ago. Delicious.
But then I am a salad lover full stop and have many favourites.
One thing I love about this one is the pumpkin seeds. I used roasted salted. Because I am naughty like that. You can use just plain roasted if you wish.
They added just a tiny bit of salty crunch. I think if a salad is going to be your main meal for the day, you deserve a bit of salty crunch.
And these have to be much better for you than croutons! So there!
The dressing for this salad is a zesty lime vinaigrette. Its just fresh lime juice, olive oil and seasoning.
Simple. Don't be tempted to use those little squeeze bottles of lime juice. You wouldn't get that same fresh zip that you get from using the real deal. I think you could add a bit of the lime zest as well, which would be nice.
I love the simplicity of the way the chicken is cooked and handled and I loved the nutty crunch of the pumpkin seeds. The richness of the avocado, the sweetness of the tomatoes. I could not improve upon it if I tried.
In short, I quite simply love this salad and I hope that you will too!
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
Chicken, Avocado & Tomato Salad
Yield: 1
Prep time: 15 MinTotal time: 15 Min
This easy and delicious salad boasts a tangy lime vinaigrette dressing, along with creamy slices of avocado, sweet sun dried tomatoes, crisp pumpkin seeds and perfectly cooked chicken.
Ingredients
For the chicken:
- the juice of 1/2 lemon
- 1 fat clove of garlic, peeled and minced
- 1 TBS light olive oil
- fine sea salt and freshly ground black pepper
- 1 boneless, skinless chicken breast, sliced in half horizontally
For the dressing:
- the juice of one lime
- 3 TBS extra virgin olive oil
- salt and black pepper to taste
For the salad:
- a large handful of mixed salad leaves
- 1 ripe avocado, peeled and sliced
- 8 sun dried tomato halves
- 1 heaped TBS pumpkin seeds
Instructions
- Measure the lemon, olive oil, salt and pepper into a dish along with the garlic. Add the chicken pieces and turn them to coat in the marinade. Set them aside to marinate for about 30 minutes, giving them a swish every now and then.
- Heat a skillet over medium high heat. Add the chicken breasts and cook for about 3 minutes per side, until golden brown. Remove from the heat, cut into slices and then return to the pan and cook for a further 3 to 4 minutes until no longer pink and nicely glazed. Remove from the heat and allow to cool.
- While they are cooling place the sundried tomatoes into a jar and cover with boiling water. Leave to sit for 5 minutes and then drain completely and pat dry.
- Whisk together the ingredients for your dressing.
- Put the salad leaves, avocado and sundried tomatoes into a bowl. Toss with about half of the dressing. Then place onto a chilled dinner plate.
- Top with the sliced cooked chicken and sprinkle with pumpkin seeds.
- Drizzle with some of the remaining dressing and serve. Save the rest to use as desired.
I can remember when I discovered Miss Debbie's Oatmeal Cream Pies. Oh boy were they some good. It was in an American Grocery store and it was love at first bite. Two delicious flattish oatmeal cookies with a layer of marshmallow cream sandwiched in the centre. *slurp* I also liked their Star Crunch Cakes. I think most of them are available in Canada now, but when I first discovered them they were exotic to me!
One of my favourite things has always been the Beef Dip Sandwich.
A beef dip is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat. Scrummo! I love em!
I also love a good burger . . . and really, who doesn't??
I also love a good burger . . . and really, who doesn't??
This recipe I am showing you today combine the two, with a hearty burger served up in toasted French Bread with a beef broth dip.
I used low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. I like to try to cut back the salt in our diets as much as possible.
You can by all means use regular soy sauce. It is quite delicious either way.
This is not complicated in the least and very easy to make. Its also quick AND economical!!!! This is not a budget buster by any stretch.
I do use extra lean ground steak which is a bit more pricey than hamburger would be, but then I don't have to pour half of it away in fat and grease.
Hearty, filling, economical and easy. A real family pleaser. What more could you ask for!
A restaurant favourite served up at home with a delicious twist!
1 package of dry onion soup mix (If you can't get the family sized packet, use three single
serving size packets)
2 TBS soy sauce
1 pound of extra lean minced steak
8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
For the Dip:
250ml of boiling water (1 1/4 cups)
1 beef stock pot
1 TBS low salt soy sauce
cracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)
Heat the grill or broiler in your oven to high. Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
While the meat patties are grilling, toast the bread and butter them on one side.
Place each patty between two slices of toast, buttered side out and cut in half on the diagonal. Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
*French Dip Burgers*
Serves 4
A restaurant favourite served up at home with a delicious twist!
1 package of dry onion soup mix (If you can't get the family sized packet, use three single
serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed2 TBS soy sauce
1 pound of extra lean minced steak
8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
softened butter
For the Dip:
1 beef stock pot
1 TBS low salt soy sauce
cracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)
Heat the grill or broiler in your oven to high. Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
While the meat patties are grilling, toast the bread and butter them on one side.
Place each patty between two slices of toast, buttered side out and cut in half on the diagonal. Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
These are delicious and just that little bit different. My husband really loves them, and I confess I do too! Bon Appetit!
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