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 know a lot of people go to the trouble of cooking a big dinner on Sundays, but . . . I'll be honest here . . . that doesn't happen very often in our house.
I usually make something quick and easy.
There is just the two of us and, after church in the morning, we really just want to relax and enjoy some time together as a family.
Normally I will call Canada to talk to my family. Not a lot of time gets spent in the kitchen.
This week I baked us these delicious oven baked turkey sandwiches loosely based on a recipe that I found here on a blog entitled Wonky Wonderful.
Hers were the inspiration, but I just can't leave well enough alone.
I had leftover roasted turkey from the other day so this is what I used, slicing it very thinly with a sharp knife. (What is it about thinly sliced meats that makes them taste even better? Its a mystery to me!)
She used slider rolls. I used finger rolls, because that is what I had. Finger rolls are kind of like unsliced hot dog rolls.
They are soft, not hard. This works well for us as Todd doesn't really like to eat anything too hard.
I added a layer of mayonnaise on the bottom, along with some Jarlsberg cheese, which is a type of Swiss cheese, which melts really smoothly and has a lovely flavour.
I just thought that these two additions would add a lot to the sandwich. (I was right!)
On top of that goes the sliced turkey and then on top of that cranberry sauce. Failing that I think a flavourful chutney would also work very well.
I was wishing I still had some of my Christmas chutney left, as that would have been gorgeous!
She had a cream cheese drizzle on top of her cranberry and I thought that sounded tasty so I went with that but added some poultry seasoning for additional flavour.
The final touch is the top of the buns, pressed down lightly on top of it all. I chose to brush it with some melted butter and a dusting of poultry seasoning and both garlic and onion salts, before covering and baking. This was an inspired choice because they turned out really gorgeous!
Yield: 4
Oven Baked Turkey-wiches
prep time: 10 minscook time: 25 minstotal time: 35 mins
You can either use leftover cooked sliced turkey for these delicious oven baked sandwiches, or sliced deli-turkey. Either way they are quick, easy & most delicious!
ingredients:
- 4 large finger buns (small sub rolls)
- 4 slices Swiss style cheese (I used Jarlsberg)
- 1 pound thinly sliced roast turkey
- 4 TBS mayonnaise
- 8 TBS cranberry sauce
- 60g cream cheese (2 ounces)
- 1 TBS milk
- freshly ground black pepper and salt to taste
- pinch poultry seasoning
- 2 TBS melted butter
- poultry seasoning, garlic and onion salt to taste
instructions:
- Preheat oven to 190*C/375*F/ gas mark 5. Butter a 8 by 11 inch baking dish. Set aside.
- My finger rolls were attached to each other so I just sliced the whole lot through the middle horizontally with a serrated knife. If yours are separate, then cut each bun in half horizontally. Place the bottoms half/haves into the bottom of the baking dish.
- Spread each bun bottom with some of the mayonnaise. Place the cheese over the mayonnaise. Top with the sliced turkey, spreading it out equally. Top with the cranberry sauce, likewise spreading it out equally.
- Whisk together the cream cheese, milk, some salt, pepper and poultry seasoning. Drizzle over the cranberry sauce and then place the tops of the buns on to cover.
- Brush the tops of the buns with the melted butter and sprinkle with some poultry seasoning and a bit of garlic and onion salts to taste. (Don't overdo any of it.)
- Butter a sheet of foil and cover the sandwiches with the foil, sealing it tightly over the dish, buttered side down.
- Bake for 20 to 25 minutes, until heated through and the cheese has melted. Cut into separate sandwiches and serve hot with your favourite go-withs. We like oven chips and salad.
Created using The Recipes Generator
Don't be tempted to over-do any of the fillings, except for the turkey if you wish. To much of the other things would end up a bit sloppy I feel. In this case, less really is more! I served these with oven chips. I buy the ones with the skins on and dust them with a bit of seasoning salt prior to baking. Always nice. Hope you have had a great weekend and Mondays not too much of a trial for you! 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@aol.com
I am really excited to share this bread machine recipe with you today for Instant potato Bread! This is the most delicious loaf of bread I have ever made in the bread machine. I tell you no lie!
It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
.JPG "Instant Potato Bread")
I know, on the outside it looks a bit wrinkly and ugly, but this is one case where you definitely do not want to be judging the book by its cover. If you were to overlook this one you are missing out on a real gem of a bread!
One of the local grocery stores sells store made potato bread and whenever they have it on the shelves it is one of the first breads to disappear.!!
.JPG "Instant Potato Bread")
Now, with this potato bread recipe, you don't have to wait for them to have it on the store shelves, nor do you have to wait until you have leftover mashed potatoes! It uses dry instant mashed potatoes!
This is an addictively tasty loaf, slightly tangy from the use of buttermilk, sweetened with honey and enriched with just a touch of olive oil!
.JPG "Instant Potato Bread")
I was a bit dismayed when I first saw the loaf. I thought to myself, could this loaf be any uglier . . . . but all of my reservations disappeared as soon as I cut into the loaf. What a beautiful tight crumb it had!
It also cuts beautifully into nice even slices for making sandwiches with or toasting. I have enjoyed a few slices of it toasted every day since I baked it. Yummy!
I adapted the recipe from a book by Beth Hensperger entitled, The Bread Lover's Bread Machine Cookbook. If you have a bread machine you really need this book!
.JPG "Instant Potato Bread")
WHAT YOU NEED TO MAKE INSTANT POTATO BREAD
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
.JPG "Instant Potato Bread")
The buttermilk in this recipe gives this bread a moist texture and a lovely bit of a tang. If you don't have buttermilk you can easily make your own by whisking together equal parts of plain full fat yogurt and full fat milk.
You can also make a good substitution by measuring 1 TBS of lemon juice or white vinegar into a cup measure and adding milk to make up the full measure needed. Leave to clabber for 5 to 10 minutes prior to using.
.JPG "Instant Potato Bread")
Bread machine loaves work best with bread flour. By that I mean flour that has a higher gluten count which is designed specifically for making bread.
I also recommend adding Vital Wheat Gluten, which, while it is not totally necessary, will give you a much nicer loaf and help your bread to rise higher. I have been most impressed since I started adding this ingredient to my bread machine loaves! I highly recommend!
.JPG "Instant Potato Bread")
I used Instant Potato Flakes. These are the ones you can buy in the store that, when reconstituted make mashed potatoes. I believe any brand will do.
The recipe specified dark honey. I am not quite sure what she meant by that, but I took it to mean a honey that is darker in color. Perhaps a honey that is not quite as refined?
I love Greek honey. It has a beautiful distinct flavor and a lovely deep amber color. This is what I used with most delicious results!
.JPG "Instant Potato Bread")
HOW TO MAKE INSTANT POTATO BREAD
This is a bread machine recipe, but you could also just do the dough in the bread machine and then shape, raise and bake in a regular loaf pan if you prefer. I know many people prefer to bake their bread in the traditional way.
In that case just use the dough cycle on your machine. Remove the bread dough when done, shape and place into your loaf pan. Allow it to raise again and then bake in the conventional way.
To do this, preheat the oven to 350*F/180*C/ gas mark 4. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F/88*C.
.JPG "Instant Potato Bread")
If using a bread machine for the whole process follow the instructions as per your own model of bread machine for making a basic loaf, with a medium crust.
Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
Set crust on medium and program for a basic loaf. Press start.
Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
.JPG "Instant Potato Bread")
This is a really lovely loaf. I have enjoyed it toasted and buttered, made into a tomato sandwich and on the first day I enjoyed it with a nice hot bowl of my Quick and Easy Chili. It went perfectly!
I am sure it would also be good alongside of any soup or stew. And if you are a person who loves bread and jam, this is your bread to use!
.JPG "Instant Potato Bread")
MILK AND HONEY BREAD - This recipe produces a lovely tall loaf with a beautiful crumb. Soft, tender and slightly sweet. Perfect for sandwiches or along side a nice bowl of soup, stew or chili!
BASIC RUSTIC LOAF- Not 100% whole wheat but a beautiful combination of wheats, whole grain and other wise. It slices like a dream and has a beautiful texture, equal to or better than any store bought loaf out there. In fact I would say that is is far better than a store bought loaf!
Instant Potato Bread
Yield: 1 (1 1/2 pound) loaf
This bread machine bread has a crisp crust, beautiful crumb and is fluffy and dense with a lovely moist interior. Add the dry potato flakes before the flour when you add your ingredients to the pan. This is a delicious loaf of bread!
Ingredients
- 1/2 cup (120ml) water
- 2/3 cup (160ml) buttermilk
- 1 1/2 TBS olive oil
- 1 1/2 TBS dark honey
- 2 1/2 cups (350g) bread flour
- 1/3 cup (20g) instant potato flakes
- 1 TBS vital wheat gluten
- 1 1/4 tsp salt
- 2 1/4 tsp bread machine yeast
Instructions
- Place all of the ingredients into your bread machine according to the manufacturer's instructions for your particular machine. Make sure that the salt does not touch the yeast and that the mashed potato flakes are not in contact with the liquid ingredients, otherwise the potatoes will start to absorb the liquid and create a drier loaf.
- Set crust on medium and program for a basic loaf. Press start.
- Once the baking cycle has finished, remove the loaf immediately from the pan and allow to cool on a wire rack at room temperature prior to slicing.
Notes
You can also make a 2-pound loaf. Contact me for measurements of ingredients.
Thanks so much for visiting! Do come again!
Living in Chester as we do, we are right on the gateway to Wales. Indeed . . . a short five minute walk from the house, and we are in Wales!
Our Housing estate is actually surrounded by fields of leeks, which fill the air at certain times of the year with their pungent oniony smell. I think it's quite delightful, myself!
In fact, as we travelled to church this morning we passed by a field of frozen leeks . . . kind a pretty actually, all frosty green and icy tipped . . . but I wonder how the farmer feels. Are frozen leeks any good to him? Somehow I think not . . .
The Leek is the Welsh national symbol. ( I can think of worse things to represent you!)
This supper dish is a savoury bread and butter pudding, filled with the lovely flavours of slivered leeks and Caerphilly cheese, which is a Welsh variety of cheese, hailing from the Welsh village of Caerphilly!
Caerphilly sits in the shadows of one of Europe's largest castles. (Caer means Castle in the Welsh language) You can tell their cheese means a big deal to the people of Caerphilly as they hold a big festival there every year, called . . . "The Big Cheese" . . . what else!!
Caerphilly is a cow's milk cheese, light in colour and quite crumbly. It matures a lot quicker than cheddar giving it a dry crumbly centre and creamy edge . . . with a somewhat tangy, sour, but not at all unpleasant flavour.
We love this hearty supper dish as we love leeks and cheese, but you can also make it with cheddar and onion, which is also quite delicious!
I like it with a bit of Branston's Beetroot Pickle on the side. Yummo!
*Welsh Cheese Pudding*
Serves 4 - 6
Printable Recipe
Kind of like a savoury bread and butter pudding made with cheese and leek sandwiches. You can use sliced onions if you don't have any leeks. It's quite delicious!
3 medium slices of white bread, crusts removed
3 medium slices of whole wheat bread, crusts removed
2 ounces (1/4 cup) butter, softened
1 medium leek, washed, trimmed and very thinly sliced
8 ounces caerphilly cheese, crumbled (can use strong cheddar)
2 large free range eggs
1/4 tsp dry mustard powder
1 pint of milk (2 cups)
salt and pepper to taste
a small handful of walnuts, toasted and chopped
finely chopped spring onion to garnish (optional)
Spread each slice of the bread thickly with butter. Using one white slice and one whole wheat slice for each, make 3 sandwiches using the leek and 3/4 of the cheese. Press firmly together and then cut each sandwich into 4 triangles. Arrange them with the points up, in a 2 litre shallow ovenproof dish.
Beat the eggs together with the mustard powder and milk. Season to taste with salt and pepper. Pour over top of the sandwiches. Allow to stand for half an hour before cooking.
Preheat the oven to 160*C/325*F/ gas mark 3. Scatter the remaining cheese and walnuts over top of the pudding and then cook it in the preheated oven for about 45 minutes. Scatter the top with the spring onions, if using and serve to some lucky people.
I found myself with half a loaf of stale white bread this week. I had bought it to make sandwiches with the other day and it didn't get all used up. I don't like waste so I thought I would make one of Todd's favourite desserts. Bread and Butter Pudding. He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought . . .
I think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding!
You want your bread to be quite stale. (NOT moldy.) If it is a tiny bit dry, so much the better. That allows it to soak up the custard better.
Of course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . . apricot jam sandwiches!!
Having said that any jam would work. Strawberry. Raspberry. Black currant. Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.
Other than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream. Rich. Delicious. The perfect pud to spoil a husband with on a rainy day.
*Apricot Bread & Butter Pudding*
Serves 4
Serves 4
A delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.
2 TBS softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread (stale is best)
good quality apricot jam
the grated zest of one lemon
330ml whole milk (1 1/3 cup)
60ml double cream (1/4 cup)
2 large free range eggs
30g caster sugar (2 1/2 TBS)
freshly grated nutmeg
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 apricot 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.
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.
You know, I really believe that it is the simple things in life which bring us the most joy, don't you? Bon Appetit!
Note - I did dust it with a bit of icing sugar for photography purposes. Its not really necessary to do that.
I can still remember the first time I tasted Sweet Potato Fries. It was in the Rooftop Restaurant on the top of the Joseph Smith Building in Salt Lake City, and I fell in love.
I have always loved sweet potatoes, but I had never heard of Sweet Potato fries before. I really enjoyed French fries so why not Sweet Potato fries. I was keen to try them. (I also tried deep fried pickles, something else I fell in love with!)
.JPG "Air Fryer Sweet Potato Fries")
Of course, Sweet Potato fries are very common now. You can find them on most restaurant menus and also in the frozen section of most grocery shops. All are delicious. I particularly like the crinkle cut ones.
This Air Fryer version is a much lighter alternative to the deep fried, or even the frozen versions, containing less calories and less fat. They turn out just as crispy and delicious and in a fraction of the time. No fuss, no muss.
.JPG "Air Fryer Sweet Potato Fries")
The ones I enjoyed in Salt Lake City were served with a Ranch type of dressing, but today I created a Sriracha Mayo to serve with mine. Creamy, garlicky and spicy it was the perfect dip to go with them!
But in all truth, I don't really need a dip to enjoy my sweet potato fries. I think they taste plenty delicious all on their own with the perfect mix of seasonings and spices!
.JPG "Air Fryer Sweet Potato Fries")
WHAT YOU NEED TO MAKE AIR FRYER SWEET POTATO FRIES
It looks like a lot but it is basically just sweet potatoes, a bit of oil and some seasonings.
For the fries:
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
For the Sriracha Mayo:
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
.JPG "Air Fryer Sweet Potato Fries")
Make sure you use the onion and garlic powders, not the salts. Using salts would make these far too salty. I have recommended 1/2 tsp of salt but in reality, I don't use this much. I hardly use salt at all in my cooking if I can help it.
For the Sriracha mayo you can use either full fat or low-fat mayo. It makes no difference. I tend to use full fat myself. They tend to add more sugar in the lower fat versions of things, and I also try to watch my sugar intake as much as possible.
If I am wanting really spicy ones, I will often add 1/2 tsp of chili powder to these. I quite like the little bit of heat it gives.
.JPG "Air Fryer Sweet Potato Fries")
HOW TO CUT AIR FRYER SWEET POTATO FRIES
You want to begin with two medium sized sweet potatoes, more squat-shaped than long. You can leave the skins on if you wish, but I tend to take them off myself.
Remove both rounded ends from the peeled potato, then cut them in half lengthwise. That way you can place them onto the cutting board, cut sides down and they won't roll around. Much safer.
The thinner you cut them the crispier they will be. I cut the halves into 1/2-inch-thick slices, and then I cut the slices into 1/4-inch-thick strips.
I also like to pat them dry with some paper kitchen toweling. This helps to make them even crispier.
.JPG "Air Fryer Sweet Potato Fries")
I have a Kuraidori Air Fryer. This is the brand of air fryer sold by Home Hardware here in Canada. It comes with a nice deep basket and two smaller baskets, as well as a rotisserie. I love it.
I was so impressed with it after I got it that I bought one for my sister as a gift for her to use as well. She loves hers also. I highly recommend this model.
Everything I have cooked in it has come out perfect. I had a larger Cuisineart one which is also a toaster oven and I nicknamed that one the Cremator as it literally burnt everything. Seriously. It now lives in my garage on a shelf.
.JPG "Air Fryer Sweet Potato Fries")
HOW TO MAKE AIR FRYER SWEET POTATO FRIES
These are really easy to make. I doubt that I will ever use frozen ones again. These are so quick and easy to make and turned out beautiful.
Peel the sweet potatoes and then cut each sweet potato into 1/4-inch-thick sticks. (see above) Place them into a bowl.
Toss them together with the olive oil, salt, garlic and onion powders, paprika and black pepper, coating them evenly.
Preheat the air fryer to 380°F.
.JPG "Air Fryer Sweet Potato Fries")
Cook until crispy in 2 or 3 batches, depending on the size of your basket. Do not overcrowd the basket. I recommend 12 minutes, turning or shaking them halfway through the cook time. This may vary based on your air fryer.
While they are cooking, whisk the mayonnaise together with the Sriracha sauce to taste. Serve the sweet potato fries immediately along with the sriracha mayonnaise for dipping, if desired. Or any other kind of dip that you enjoy. Ranch is nice.
.JPG "Air Fryer Sweet Potato Fries")
I was very impressed with how crispy these turned out without being burnt. I have cooked sweet potato fries from scratch in the oven before and they have turned out a bit soggy. Patting them dry before coating and cooking helped a lot. Also not crowding the basket and cooking them in batches.
These were really delicious. I will be making them again and again. I think you are sure to enjoy them as well! I love sweet potatoes anyways and being able to enjoy them this way is a bonus, especially with them being lower in fat and my being able to control the salt and seasonings on them.
.JPG "Air Fryer Sweet Potato Fries")
I believe in making my appliances pay for themselves and so use them as much as possible. Some other delicious air fryer recipes I have shared are:
AIR FRYER TUNA MELTS - Grilled sandwiches always come out nice and crisp and never soggy in the air fryer. This is now my favorite Tuna Melt sandwich to make! Crisp and buttery on the outside with a delicious tuna salad and cheese filling.
AIR FRYER CHICKEN WINGS - Beautifully seasoned with a lovely crisp skin, these are my favorite chicken wings. You can of course coat the finished wings with your favorite sauce if you wish, but these are plenty delicious all on their own!
Air Fryer Sweet Potato Fries
Yield: 2
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
A delicious, lighter alternative to deep fried sweet potato fries. Quick and simple to make you can be enjoying these in about 15 minutes. I have included instructions to make a delicious Sriracha mayo which is great for dipping. You can use low fat mayo if you are watching your fat and calories.
Ingredients
For the fries:
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
For the Sriracha Mayo:
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
Instructions
- Peel the sweet potatoes and then cut each sweet potato into 1/4-inch-thick sticks. Place them into a bowl.
- Toss them together with the olive oil, salt, garlic and onion powders, paprika and black pepper, coating them evenly.
- Preheat the air fryer to 380°F.
- Cook until crispy in 2 or 3 batches, depending on the size of your basket. Do not overcrowd the basket. I recommend 12 minutes, turning or shaking them halfway through the cook time. This may vary based on your air fryer.
- While they are cooking, whisk the mayonnaise together with the Sriracha sauce to taste.
- Serve the sweet potato fries immediately along with the sriracha mayonnaise for dipping, if desired.
Thanks so much for visiting! Do come again!
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