If you like all of the flavors of a Cobb Salad than you are really going to love this hearty, and delicious sandwich take on the very popular salad.  It is hearty and incredibly tasty and very simple to make.

It has all of the taste and ingredients of the popular Cobb Salad, except that they are all layered in one very delicious sandwich.

 

We are having a stinker of a hot day today and to be honest I didn't feel much like cooking. Once I had done all of my running about, shopping etc. I was hungry, but didn't really want to heat up the kitchen cooking anything too complicated.

I went rooting through the refrigerator and these are the things I found, and what I did with them.

 I had some crisp rashers of bacon which I had frozen previously.  When I open a package of bacon, I tend to cook up the lot and then freeze what I don't need immediately for future use.

 

I can tell you it is absolutely worth the extra little bit of time it takes to cook the whole package. If you wrap it tightly and freeze it, you will be so happy that you did.  

How many times are you making something that requires a few slices of cooked bacon, or crumbled cooked bacon.  Cook the whole pound and freeze it and you will never be without cooked bacon again, and you won't have to be paying the high cost of already cooked bacon or bacon crumbles in the shops.

 

Cooked bacon on tap?  Its a very good thing.  I also had some boiled eggs, ripe tomatoes, lettuce, sliced turkey breast meat and of course lettuce and cheese. 

I had bought a large round loaf of rustic bread when I first moved into my house at the beginning of may and I froze it, ready for me to remove a slice or two whenever I needed it. It was a large sour dough boule.

 

I can tell you that none of it has gone to waste. None of it.  Its the perfect kind of bread for this sandwich. Hearty enough to stand up to all of those fillings.

Lets talk Blue Cheese Dressing.  I used Rene's. It is filled with lovely bits of blue cheese. If blue cheese isn't your thing, use a creamy salad dressing that is your thing.  I think Ranch would work well, as would a good caesar dressing.

 

I always have lettuce in the refrigerator, usually Romaine.  I am not sure if baby gems are available here or not. I haven't seen them yet.  I wash the lot, spin it dry and then pack it into a container ready to grab and use as and when.

I confess, I have been known to munch on romaine lettuce, and why not?  Its crisp and delicious, and filled with fiber and goodness.  There are far worse things to munch on.

 

I usually keep a couple of hard boiled eggs in my refrigerator as well, especially in the summer months.  They always come in handy and get used.  I have an electric egg boiler.

It makes boiling eggs very easy and they come out perfect every time. You can boil as many or as few as you need, want or will use.  Did you know that the older your egg, the easier it will peel?  Its true.

The fresher the egg, the harder it is to peel.

 

Deli turkey. I love deli turkey.  But I am not fond of it smoked. I prefer it plain.  I could just eat it all on its own.  

When I was first separated from my ex husband many years ago, I was living in a rented room in a house.  The person who owned the house didn't want me cooking in her house so I had a microwave in my bedroom so I could heat up frozen dinners.  

I also used to get myself a six inch turkey sub on oat bread  for my supper a couple of times a week.  With all the fixings. That kept me going.

 

Lately they've been selling huge boxes of vine ripened tomatoes at our local shops for only $3.99.  My sister bought one last week and gave me half a dozen of them to use.  Ripe tomatoes, another very good thing. 

We are nuts about tomatoes in our family.  I have been known to dine of a refrigerator cold tin of chopped tomatoes and a slice of buttered bread, quite happily.

I have chives growing in my garden and I thought that mincing a few and scattering them over top would really add a special zest to the sandwich and I was right. It did.

Then there is the slice of cheddar cheese. Use a good one.  Its worth it.  If you would rather use processed cheese, then use American cheese or a good brand. I like the Kraft Extra Cheddar ones.  They have an exceptional flavour.

 

Put it all together and you have one very exceptional sandwich.  Hearty and delicious.  That's one mighty mouthful!  I can promise you that you won't feel hungry when you are finished it.

This was perfect, as is and on its own. You could add some sliced ripe avocado, which would be lovely, rich and creamy. I didn't have any or I would have done.

This was the perfect light supper on a hot, hot day, when my appetite was not overly huge. It fit the bill beautifully.

 

I am a huge HUGE fan of the sandwich!  Sandwiches are one of my absolute favourite things and if they are hot sandwiches so much the better! 

I love, Love, LOVE Hot Sandwiches!  Yummy! Yummy!

 

There is not a lot of cooking going on here at the moment with our cooker being out of service!  We have an engineer booked to come and have a look at it on Monday, and God willing, he will be able to fix it!  Fingers crossed! Cookers are big ticket items!  In the meantime after  figuring out what it would cost to eat out for five days, we purchased a counter-top hot plate, which will be great for heating up soups, scrambling eggs, etc.  I don't think there will be any real cooking going on, but you never know.  Today we had some delicious Roast Beef, Horseradish and Baby Rocket Sandwiches, along with some Deli potato Salad and Cheese Slaw.  They went down a real treat.  I thought I would take this opportunity to share with you my rules and tips on how to make a better sandwich.

 

I can tell you that the whole time I was growing up, I never had a horrible sandwich made by my mother.  Mom made the best sandwiches and I learnt a lot from watching her.  Even a humble sandwich of white bread and Heinz sandwich spread was a feast. 

How many times have you been disappointed with a purchased sandwich . . .  dry bread . . .  lack of filling . . .  tasteless filling, etc. Too many times for me to count, in my experience.  I don't know how they can get something which is so simple so very wrong, but more often than not they do! 

 

Making your own Sandwiches doesn't really take a lot of effort or time. There are a few rules to follow however, which will help to make your sandwiches/butties/sarnies to be the best darned ones on the block!  These are my tips and secrets, and now they can be yours too! 

 

Any sandwich worth making, or eating is worthy of only the best ingredients. If you start with the best, you are well on your way to a fine eating experience.  I like to use quality bread, and the freshest bread that I can.  I also like to use interesting bread.  Sour Dough loaves, whole grain breads, seeded buns,  French Baguettes, and even the humble sliced white bread can make for a really great sandwich if you start with the best and the freshest you can find.  Today I used fresh store baked Croissants.  The starch/bread/wrap is one of the key factors in your sandwich.  Why stint on quality, when to do so can make a huge difference between making a sandwich, or making a SANDWICH!  Just make sure that the bread you choose is sturdy enough to stand up to the filling you are going to use.  Quality and care can make a huge difference between a sandwich that isn't worthy and a sandwich that will hold up to a journey and be able to stand for several hours prior to eating.

Fresh meats, fish, or cheeses . . .  fresh vegetables . . .  quality condiments, all of these things go a long ways towards building a better buttie.  Do NOT stint on any of these items.  

 

Choose the right bread for the right filling.  Chewier, crustier bread works well with study fillings, softer bread works best with soft fillings.  For instance serving an egg salad on a very chewy crusty bread doesn't work. By the time you have chewed through the bread, half of your filling is escaping from the edges and falling into your lap. Not all breads and fillings are created equal.  Texture is important. On a softer bread you might be able to get away with more filling, but on a super crusty bread this can be disastrous. Be judicious about balance between your choice of bread, your filling and the amounts you choose to use.

 

So now you have gathered all of your ingredients, and they are the best, and balanced, and you are ready to begin . . .  in all truth, even with all of these factors in place, you can still ruin a sandwich by not treating it properly.  Spread any sandwich which is going to have a wet filling generously with butter, or mayonnaise, and right to the edges of the bread.  This helps to provide a barrier which can prevent a soggy filling from soaking into the bread.  It also helps to prevent dry corners which will only end up being discarded in the trash, uneaten.  Don't be chintzy with any of your condiments really, but do remember there is a fine line between just enough and over the top.  You also don't want them to overwhelm the sandwich.  So a thin even spread of butter works well, and then any other condiment you are using, bearing in  mind that strong flavours need to be used sparingly or they will completely take over and can even create an inedible sandwich.  When I first moved here to the UK, I had no idea of how really strong English Mustard was.  I was slathering it on my husband's sandwiches just like regular American Mustard.  It was only once he told me that it was blowing his head off I realised that less was actually more. 

  

When using sliced meats and cheeses, I find that they work much better when thinly sliced.  It is easy to layer them, and you can create something much more visually beautiful. They are also easier to bite through, when they are thinly sliced.  Also layer them evenly so that you don't end up with more in the middle than you do at the edges.  I like to put any vegetables on first, after the mayonnaise or horseradish or mustard, chutney, etc.  

Make sure your vegetables are washed and dried.  I slice tomatoes super thin and then layer, it is the same with cucumbers, or pickles, lettuces or any other vegetables.   I often use my  Essential 5-in-1 vegetable shredder to slice my vegetables. 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.  You can find out more here. 

 

If you are taking your sandwiches on a journey, either to school, or work, or even on a picnic, you will want to make sure that you have cut them into manageable shapes and sizes. I like to cut them either in half diagonally or horizontally, depending on where I am going with them.  If I am going on a picnic, cutting them in half horizontally makes them much easier to pack.  

If I am eating them at home, cutting them in half diagonally is perfect, and if you are using them for a tea party, removing the crusts and then cutting them into smaller sized shapes is best, not much more than two bite size. 

If you are packing them to go, make sure that you wrap them well in either greaseproof/waxed paper, plastic cling film, or even bees-wax wraps (best for the environment) to help to keep them fresh. Make sure you store them in a sturdy container or box to help prevent them from being crushed.

If you have some really wet ingredients/add-ins you might even want to store them separately, ready to add to the sandwich at the last minute.  That way you can be really sure that your sandwiches won't be soggy. 

If you are making sandwiches ahead to serve for something like a tea party, I cover them with damp paper towels or tea towels.  Just wet the towels with cold water and then squeeze out as much of the water that you can.  Lay the towels gently over the top of the sandwiches, covering them completely, and store in a refrigerator, until you are ready to lay them out, uncovering them only at the last minute.  They will stay fresher longer.

 

By choosing the right ingredients, layering them proportionately, and with care, you can always be assured that you are going to have a great sandwich, that everyone will be able to enjoy.  Look for a balance in flavours and structure.  Its never pleasant to eat a sandwich that is falling apart as you are eating it, or whose fillings are slipping out the sides and back.  Its also not nice to eat a sandwich whose flavour is completely over-powered by the strongest flavoured ingredient in the mix! By following these simple hints and tips you can be sure that every sandwich, even a simple one,  is a feast to be enjoyed!  Bon Appetit! 

 

I am a person who hates waste. I always try to use up everything that I can, all my leftovers, etc.  I think I get that from my mother.  

Its a good habit to get into, especially when you consider how much food is thrown away each day in the world, and how many people are starving in the world. Throwing anything away seems like a great sin to me!