Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Viet Nam has become somewhat of a "Go To"destination for many in these modern times. I have to say that its never been a place that I have wanted to go.
Mostly because I am not overly fond of high humidity or extremely high temperatures, and I am totally not fond of the two combined!
And so for countries like Viet Nam I am more of an armchair traveller, preferring to enjoy it from a distance and the comfort of my chair in my own home.
I used to be adventurous when I was younger, but not so much these days.
Last year my husband and I watched and enjoyed a program on Netflix entitled Travels with My Father, with Jack Whitehall and his dad. (Minus the bad language. You just can't get away from it today it seems.)
Anyways in the first series they ended up in Viet Nam and I thoroughly enjoyed seeing a side of Viet Nam that I was quite un-acquainted with, having only really known it from the conflict in the latter part of the last century. It was nice to be able to see it in another light.
One of the things food wise which is enjoyed now throughout the world is the Banh Mi, or a sandwich served on a French Baguette and stuffed with greens and a choice of fillings.
In fact it is considered to be amongst the top 10 culinary experiences of the country. Who doesn't love a good sandwich!
This version of the classic sandwich includes a deliciously fiery spiced mayo spread . . .
Shredded roasted chicken . . .
A layer of sweet pickled carrot . . .
Thinly sliced English cucumber . . .
And fresh coriander leaf (or cilantro as it is also known) . . .
All tucked into a lightly toasted French baguette . . .
I was able to make use of my Essential 5-in-1 vegetable shredder to
do my carrots for the salad. It is so easy to use and comes with a
handy bowl that you can shred your vegetables into.
I used it to slice my cucumber to just the right thin-ness and I made my carrot pickle in that bowl that I had grated it into. 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.
My husband and I really enjoyed these sandwiches. You can adjust the heat of the mayo by the amount of Sriracha sauce you add.
My husband quite enjoyed the heat. He likes thing spicy.
I really enjoyed the contrast of flavours and textures . . . the soft bun, the tangy pickle, the crisp cucumber, that spicy mayo, and of course the chicken. Altogether this was really lovely and I didn't have to go very far to enjoy it!
Some other sandwiches that you might enjoy from my archive of recipes are:
CROISSANT TURKEY CLUB SANDWICH - All the things you would expect in a club sandwich, turkey, smoky bacon, sliced tomato and crisp lettuce. Layered on a delicious buttery flaked croissant. What's not to love?
THE GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating. Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!
Yield: 4
Roast Chicken Bahn Mi
prep time: 30 minscook time: total time: 30 mins
A French-Vietnamese fusion sandwich which originated in Viet Nam during the French Colonial rule. They are easy to make and quite delicious! They are also a fabulous way to use up leftover roasted chicken or some of a rotisserie bird!
ingredients:
- 75ml white vinegar (1/3 cup)
- 30g white sugar (1/4 cup)
- 2 medium carrots, peeled and shredded
- 55g light mayonnaise (1/4 cup)
- 1 to 2 tsp Sriracha sauce (depending on how hot and spicy you like things)
- 1/2 tsp soy sauce
- large pinch sugar
- 1 (12 inch) French style baguette, split horizontally
- 1/2 pound cooked roast chicken, shredded
- 1/3 of a seedless cucumber, thinly sliced
- a handful of fresh coriander leaves (cilantro)
- 1 thinly sliced jalapeno pepper (optional)
instructions:
- First make the carrot relish. Heat the vinegar, salt and larger amount of sugar together gently, stirring to melt the sugar. Put the carrots into a bowl. Add the sweet vinegar and toss to coat. Leave to set for 15 minutes.
- To make the spicy mayonnaise, whisk together the mayonnaise, Sriracha sauce, soy sauce and pinch of sugar. Set aside.
- Toast the split baguette under the grill just until lightly browned. Spread both cut sides with some of the spicy mayonnaise. Top the bottom half with the shredded roast chicken.
- Drain the carrot relish well and pat dry with paper towels. Scatter over top of the chicken. Top with the cucumber slices and then the jalapeno, if using. Finally scatter the coriander leaf over top and then place the top of the bun over all, pressing down gently. Cut into 4 portions to serve.
Created using The Recipes Generator
I think some of the best adventures you can take food-wise at times can be the ones enjoyed within the comfort of your own home. Call me lazy but this works for me!
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
Thanks so much for visiting! Do come again!
As I write this (Saturday) it is the day of my mother's funeral. I wanted to bake something in my mom's memory today and the first thing which came to mind was these fabulous Butterscotch Cookies.
My mother used to bake these for us all the time when I was a child, either these or her soft molasses cookies. I've just realised that I don't have that recipe on here either, so I will have to bake them soon to share with you.
To be honest when we were kids we were not overly fond of these. We kind of took them for granted and not the treat that they were. We wanted cream stuffed store bought cookies . . . from the Keebler Elves, baked in a tree. We were not mature enough to appreciate the finer qualities and value of homemade goodies as opposed to store bought. (We liked frozen chicken pot pies for crying out loud, and Frozen TV dinners! 😝)
Actually we did enjoy these, we never turned them down . . . and my favourite ones were the ones that had lumps of brown sugar in them that hadn't quite gotten mixed totally into the dough. They ended up like little bits of butterescotch candy. Bonus!
These are refrigerator, slice and bake cookies. You make the dough and shape it into a log and then chill it overnight, ready to slice and bake as you need. Fresh baked cookies on call!
Flavoured with vanilla and brown sugar . . . nothing more . . . I used Muscovado brown sugar this time and I like them even more. (Muscovado brown sugar is a less refined brown sugar.)
They do use white vegetable fat . . . something like Crisco, Tenderflake, Trex, White Flora or the like. I have never made them with butter so I don't know how they would work with butter. I've always just used the white vegetable fat. I am not a snob that way.
I don't bake things like this often enough to be worried about any ill effects from using white vegetable fat. There are plenty of other things to worry about.
These are lovely and crisp . . .
See that lovely little lump of brown sugar there . . . that's mine!
Crisp and perfectly dunkable . . .
Equally at home with a hot cuppa as they are with a tall cold glass of milk!
They are delicious. I suspect they were a family recipe and one that my grandmother used to make for my mother, although in those days they would have used either lard or rendered bacon fat . . .
For me they are a lovely bit of delicious nostalgia and a fitting remembrance of a mother who loves us enough to bake us cookies from scratch, even if they were not always appreciated.
Yield: 5 dozen
Mom's Butterscotch Cookies
prep time: cook time: total time:
These cookies were not our favourites when we were growing up. Oddly enough, I love them now and feel very nostalgic when I bake them. They're actually quite delicious! I cringe to think that as a child I preferred a store bought sandwich cookie to these delights!
ingredients:
- 110g of white vegetable shortening (1/2 cup)
- 200g soft light brown sugar (1 cup packed)
- 1 egg
- 1/2 tsp vanilla
- 245g of flour (1 3/4 cup)
- 1/2 tsp baking soda
- 1/4 tsp salt
instructions:
- Cream the shortening and sugar together. Beat in the egg and vanilla. Sift the flour, soda and salt together and stir this into the creamed mixture until well combined. Shape into a log 2 1/2 inches across. Wrap well in wax paper or greaseproof paper and chill in the refrigerator overnight or until firm.
- Preheat the oven to 190*C.375*F/gas mark 5. Cut into 1/8 inch thick slices. Place on un-greased baking sheets, leaving space in between for spreading. Bake for 8 to 10 minutes until lightly golden brown. Store in an airtight container.
Created using The Recipes Generator
See how crisp they are? Luvelly jubbly!
They are also Grace approved! Ariana stopped by for a short visit and let Grace have one. I sent a bag full home with her. My Mum would have approved of that. Home baked Cookies = Love = Joy shared.
I love you mum. I can feel your love for us in every bite.
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 had some leftover chicken to use and so I decided to make us some chicken salad sandwiches. I like a chicken salad sandwich every now and then.
I saw what looked like a particularly tasty recipe in The Taste Of Home's Busy Family Cookbook that I had wanted to try for a while and today was the day!
I made it pretty much as written but with a few changes which I will add here. The original recipe called for the filling to be used to stuff croissants, and that would indeed be very tasty!
I didn't have any croissants however and I am quite fond of whole wheat toast, and so that is what I used for my sandwich.
The recipe called for a quantity of flaked almonds. I always like to toast my nuts prior to using them. I find that toasting them heightens their natural flavours, and adds to their crunch.
Ten minutes in a moderate oven does the trick. Make sure that they are well cooled off prior to using.
I have always thought that there isn't any kind of meat, poultry or fish sandwich that is not made better by adding the crunch, colour and flavour of fresh salad leaves. I like the mixes which contain rocket/baby arugula.
I quite adore the earthy pepperiness of rocket leaves!!
You can butter your whole wheat toast if you wish, or even just lightly spread it with a bit more mayo to help the leaves and filling to adhere better.
I cut it into quarters . . . I like the look of sandwich quarters . . . somehow they just look more special to me!
You get a nice sweetness from the sultanas, which are the same as golden raisins . . .
A sweet chewy tang from the dried cranberries . . . I really like dried cranberries and the flavour of cranberry has such a beautiful affinity with poultry.
The addition of some finely chopped red onion adds another layer of flavour . . . sharp but not overly so. It goes just right. If you don't have any red onions, I think chopped spring onions would work well in their place.
These delicious sandwiches went down a real treat with us. Todd of course, man that he is . . . enjoyed his on plain white bread, not toasted.
Yield: 4
Fruity Chicken Salad
prep time: 10 minscook time: 5 minstotal time: 15 mins
A delicious chicken salad with a wonderfully tasty and colourful blend of textures and flavours. You can use it to fill split croissants if you wish. I like to enjoy it on toasted whole wheat bread along with a layer of mixed baby salad leaves.
ingredients:
- 1 small stalk celery, trimmed and chopped
- 40g sultana raisins (1/4 cup golden raisins)
- 40g dried cranberries (1/4 cup)
- 45g toasted flaked almonds (1/4 cup)
- 165g good quality mayonnaise (3/4 cup)
- 1/4 tsp each salt and pepper
- 2 cups diced cooked chicken
- your desired choice of bread, croissant, etc.
- optional salad leaves
instructions:
- Combine all of the ingredients in a bowl, mixing well. Taste and adjust seasoning as required. Spoon about 1/2 cup salad into each croissant or sandwich, on top of salad leaves if using. Serve immediately.
Created using The Recipes Generator
I would love to try this delicious chicken salad in croissants one day, as originally intended. I bet it would be even more fabulous! These were really tasty as is! Bon Appetit!
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