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 place we always liked eating at back home were the small mom and pop diners! You always knew you were going to get a decent and tasty meal, as well as good value for your money.
My ex would always get a club sandwich with chips, and I would either get a BLT or a Western Sandwich. Or we would both get a hot turkey sandwich, depending on our mood. These were our favourites!
One of the things my ex and I used to love to order when we went to our favourite Diner was a Turkey Club Sandwich. It would come to the table so tall and stuffed you could barely finish it. Always with a side of fries and coleslaw to die for.
Fish for Friday here with the Ultimate Fish Finger Sandwich. Fish fingers are something we all probably keep in our freezer. They can get really boring however, and we may often find ourselves wishing that we had a fish finger recipe to help to save us from that boredom!
If you like fish you are going to love this delicious, spicy Fish Finger Sandwich. It blows the fish sandwich from most of those fast food places totally out of the water.
In fact I might even so go far as to say that once you taste one of these delicious sandwiches, you will never settle for one of those fish sandwich again!
I can remember being taught many years ago, I believe in Home Economics at school . . . how to make a good sandwich. Or maybe I read it in a book, in any case I was just a young girl when I learned the following rules about sandwich making.
One - always seal your bread, to the edge with butter, or marg, or something which is going to keep your bread from getting soggy from the filling. Nobody wants a soggy sandwich, which is especially important when we are talking about fillings which are wet . . . like tomatoes or cucumbers . . . or in a sandwich which is going to have to sit overnight or longer.
Two - Don't be stingy with your fillings. There should be more filling than bread. There is nothing worse than a sandwich that tastes like bread, but nothing else. And spread it to the edges folks! I have purchased far too many store sandwiches that have a pile of filling stuck in the middle and nothing on the outer edges, rendering the edges dry and inedible . . . tasteless.
Three - Air is your enemy. If you aren't serving them right away, keep them well covered and chilled. What I do is I dampen a white cloth with cold water and wring it almost dry and then I place it over the sandwiches and then cover with cling film making sure it's well sealed. Or I place them back (uncut) into the empty breadbags and seal and put them in the fridge.
Four - Don't store different kinds of sandwiches together. Nobody wants to eat an egg and cress sandwich which tastes like tuna or salmon, or vice versa. It just makes sense to me, but may not be something someone else has thought of. I am a bit pedantic about this.
Five - Use the freshest, finest ingredients you can afford to use. That can mean the difference between a sandwich and a . . . SANDWICH!
Having said all that I have one heck of a sandwich to share with you here today. I think the BLT (Bacon Lettuce and Tomato) Sandwich has to be just about everyone's favourite sandwich. That's pure diner food, and a popular choice when having lunch out.
This version here today is the absolute BEST BLT you will ever eat. Seriously. With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . . . and a sturdy baguette (I used an Olive Flute today) . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favourite and much requested sandwich.
Trust me on this one. Would I lie to YOU? Never!
*Two Hander BLT*
Serves 2 - 4
(Depending on appetites)
freshly ground black pepper
a couple of handfuls of fresh rocket (baby arugula)
Whisk together the basil pesto and the mayonnaise. Set aside.
Here in Canada the children will soon be going back to school. I know that this is also true of children in the UK! I believe that many children in America have already gone back to school.
No worries however. No matter if they have already gone back or are going back soon, as a mom you will be racking your brain some mornings for something delicious they can eat for breakfast!
And it isn't just children who enjoy these quick and easy breakfast sandwiches! Grownups do too. How many people stop by fast food restaurants on their way to work to grab something just like this!
Along with a cup of coffee these are a favorite breakfast choice for many adults as well.
Once made, it is a very simple thing to wrap them into some greaseproof paper and go on your way, making them also a very portable breakfast option.
If you keep a few ingredients ready in the freezer, you can always have the makings of these tasty breakfast sandwiches at the ready.
Breakfast sausage rounds, frozen waffles are two things you might want to keep around. You will also need some cheese and eggs. I like to use large free range eggs if possible, but that is a personal choice. You can use whatever eggs you can afford and use according to the dictates of your conscience.
I cooked my sausage in my air fryer. 10 minutes at 350*F.180*C. Easy peasy.
If you are not fond of breakfast sausage, you can use bacon. I often buy bacon and fry the whole package up, or bake it in the oven.
I then pop it into a freezer container with some baking paper in between, ready to take out and use at a moments notice. A few seconds in the microwave is all you need to warm them up to perfection.
The egg for this sandwich is cooked in a cooking ring. I use my crumpet rings. I spray them first with non-stick canola oil cooking spray and then place them into a non-stick skillet, which I have also sprayed with the same cook spray.
Place onto a moderate heat, you simply crack the egg into the ring and let it cook first on one side until almost set, removing the ring and finishing cooking on the other side.
If you place a slice of cheese on top of the egg as soon as you flip it over, it doesn't take very long to melt.
You can also scramble the egg and cook it that way in the cooking ring. Just like a little omelet.
Which ever you choose to do/use, just cook it to your desired level of done. Personally if I am eating a breakfast sandwich like this, I prefer my yolk to be hard.
Cooking the waffles is easy. Just follow the directions on the box. You can use plain waffles, or blueberry waffles. I know some people who like chocolate chip waffles.
To each their own. I like plain myself. But I am a plain jane kind of a girl.
The main question with these sandwiches is . . . syrup or not? (Always pure Maple Syrup for me please.)
You can go old school and drizzle some syrup on top of the whole thing and eat it with a fork and a knife, or you can cut the sandwich into quarters and serve it with a small pot of maple syrup for dipping.
After living in the UK for 20 years I know that may seem a bit foreign for some over there. Dipping an egg into maple syrup, or even a sausage.
But as a Canadian it is perfectly natural. We buy maple flavored sausage here and my grandmother used to cook/poach our eggs in maple syrup. (Very French Canadian)
It is a flavor combination we totally love and not really all that strange. Some people love to eat that caramel popcorn which has been mixed together with cheese popcorn.
Its a sweet and salty combination that people seem to naturally love. I am tempted to say, don't knock it until you try it!
I never thought I would like a cheese and onion sandwich, or a cheese and pickle sandwich. But when I tried them, I fell totally in love with them! They are favorites with me now!
These are not just great for breakfast however. They are also pretty darned good when you want to have a breakfast for supper night!
Or a night when you just are too tired to cook much of anything. Pop a few hash browns into the oven, and Bob's your uncle. A quick and easy meal with little or no effort or faffing about involved.
Deliciously simple!
Yield: 1
Waffle Breakfast Sandwich
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Fun, fun, fun, and pretty tasty too. This simple breakfast sandwich is pleasing all round!! Ingredients are to make one delicious sandwich. Multiply to feed more!
Ingredients
For each sandwich:
- 2 toaster waffles
- 1 frozen breakfast sausage round
- 1 large free range egg
- 1 slice of cheddar cheese
- salt, black pepper and maple syrup as desired
Instructions
- I used my air fryer to cook the sausage round. I popped it into the air fryer in the basket and cooked it for 10 minutes at 350*C/180*F. Remove and keep warm.
- You will need a cooking ring to cook the egg. Spray the ring with some cooking spray and place into a non-stick skillet which you have also sprayed. Crack the egg into the cooking ring and season lightly with salt and black pepper.
- Cook over medium heat until the egg is almost set. Remove the cooking ring and then flip the egg over. Place the slice of cheese on top.
- At this point you can take the pan off the heat, cover it and set aside while you cook the waffles.
- Toast the waffles in the toaster.
- Layer one waffle with the sausage patty and then the cooked egg with cheese on top. Top with the remaining waffle and serve, with or without maple syrup
Notes:
You can use link sausage in place of the sausage patty if you with, or even slices of cooked bacon or both, depending on appetites!
Due to ongoing local gas works there hasn't been a whole lot of cooking done here today. They were supposed to turn off out gas this morning, but here we are gone 1 PM and the gas is still on. I haven't dared start anything as they could knock on the door any minute. They are supposed to be removing the old lead pipe which brings the gas into our house and replacing it with a new plastic one and replacing the old gas meter as well.
We have stayed in all day waiting for them to do the job. If they don't get it done today, they can forget about doing it tomorrow. We already have plans and we're not open to changing them . . .
So anyways, instead of cooking anything for our lunch and risking having it interrupted halfway through I made us some tuna wraps.
Britain is a Nation of Sandwich Lovers. Oh boy do they love their sandwiches over here. They are definitely Sandwich connoisseurs! I was quite amazed at the different kinds that you can find when I first arrived on these green and verdant shores . . .
Pickle and cheese. (Branstons and cheddar) Cheese and Onion. (A mixture of Red Leicester, Cheddar, spring onions and mayo.) Cheese and Tomato. (Sliced tomato and grated cheddar.) Tuna and Sweetcorn. (Tuna Mayo with the addition of sweetcorn.) Egg and Cress. (Egg mayonnaise with spicy mustard cress sprinkled on top.) Bacon and Egg. (Egg Mayo with the addition of cooked bacon.) I could go on and on . . . there just seems to be no end to the variety of tastes and flavours you can find.
There is also no end to sandwich shops either. I think there has to be at least half a dozen in the centre core of Chester alone . . . and then each grocery shop has whole sections dedicated to the ready made sandwich. Rest stops on the motorways are also filled with ready made sandwiches . . . a boasting a great variety of fillings and breads. (I love the sandwiches from M&S. They are beautiful . . . always fresh, generously filled and never dry.)
There are panini and there are wraps. I don't think any nation on earth does the humble sandwich more honor than does Great Britain. But then again . . . the sandwich was invented here was it not?
(John Montagu, 4th Earl of Sandwich and "Inventor" of the sandwich.)
It has been duly noted that the Earl of Sandwich, who lived during the 1700's, was attending a card-game tournament. He was hungry, but wanted to continue playing while eating, so he needed both hands to stay clean and he needed one hand free to hold up the cards. So he told one of the servants to fetch him some slices of roast beef and put them between two slices of bread. The other royals noted this and eventually started ordering "what the Earl of Sandwich came up with". Eventually they just started calling it a sandwich. And thus was born the sandwich.
Nobody loved sandwiches as much as my late Aunt Freda did. Oh, my . . . but they were one of her most favourite of all meals. It was a joy to watch her eating one, her pleasure was so very evident. She even made the humble peanut butter sandwich look like haute cuisine when she was eating it.
I do confess . . . I love a sandwich as well. Today I made us these tasty wraps for our lunch . . . filled with a delicious low fat tuna filling, stogged full of crunchy bits, like celery, peppers, cucumber, spring onions and shredded lettuce. With low fat mayo, the added spark of some prepared mustard and wrapped in a whole wheat tortilla . . . they were most healthy indeed.
Is a wrap a sandwich??? I think so! Mind you . . . we made up for the lack of fat in these healthy wraps by imbibing one of these after . . . but . . .
shhh . . . I didn't tell you that! for what is an eclair . . . but a sandwich of a different type . . . choux paste, cream and chocolate. Meh . . . don't burst my bubble.
*Crunchy Tuna Wraps for Two*
Serves 2
Printable RecipeA sandwich by any other name!! Tasty and crunchy and very healthy!
2 TBS reduced fat mayonnaise
2 heaped tsp of prepared mustard
1 (200g) tin of tuna packed in water, drained and flaked (7.06 ounces)
2 spring onions, trimmed and chopped
1 stalk of celery, trimmed and finely chopped
3 TBS chopped red sweet bell pepper
fine seasalt and freshly ground black pepper to taste
2 inches of English Cucumber, very thinly sliced
a handful of shredded lettuce
2 whole wheat tortillas at room temperature (8 inches in diameter)
Combine everything but the cucumber, lettuce and tortillas in a bowl, mixing all together well. Season with salt and black pepper to taste. Lay out the tortillas. Divide the tuna mixture equally between them and spread it out to cover the surface. Lay the cucumber over top. (You want this to be very thin for ease of rolling. I use my mandoline. You may also just chop it finely if you wish instead of slicing.) Spread the shredded lettuce over top of the cucumber. Roll each topped tortilla up tightly. Cut in half on the diagonal and serve immediately.
Cooking in The Cottage today, Beef and Vegetable Stir Fry. (Thank goodness for electric skillets!)
What I am sharing today is not a recipe per se. I am sure you don't really need a recipe for a tomato sandwich, and we all probably have our own ideas of what is the best tomato sandwich recipe.
I think my mother was the Queen of Tomato Sandwiches. I believe she had a tomato sandwich for her lunch almost every day of her life. She loved them and it is a love I very much share, however I probably would not have one every day for lunch.
.JPG "The Classic Tomato Sandwich")
To my way of thinking you need only very simple things to make a great classic tomato sandwich! Basically only 4, and if you make sure those are the best, then you are in for a real treat.
Good soft white bread. That is the first thing. You don't need anything fancy. No sour dough, or brioches, etc. Just good old plain soft white bread.
.JPG "The Classic Tomato Sandwich")
Some people swear by mayonnaise and that is surely an excellent choice. Myself, I love miracle whip on my tomato sandwiches. Its a personal preference really. I think miracle whip is slightly sweeter and it goes really well with tomatoes. In my opinion it brings out the best in a tomato.
I also like a nice fresh crisp lettuce on my sandwich, although certainly I have enjoyed tomato sandwiches without lettuce as well. For me it has to be simple, crisp, plain, old fashioned iceberg lettuce.
.JPG "The Classic Tomato Sandwich")
And finally you need a nice big fat ripe fresh tomato. I think beefsteak tomatoes make the best tomato sandwiches, but, having said that, I have been known to enjoy a tomato sandwich made with just about any fresh tomato.
Mom always kept her tomatoes on the counter top (before she cut into them). There was always one or two fresh tomatoes ripening on the counter top. Tomatoes are one fruit (and yes they are a fruit, not a vegetable) that continues to ripen at room temperature.
If you keep your tomatoes on the counter top when you bring them home from the shops, you will find that their flavor improves immensely after a day or so.
I think that they pick tomatoes just short of their prime so that they have a longer shelf life, and then they keep them really cold so that they stay that way. Leaving them on the counter for a day or so, improves their taste and texture greatly.
.JPG "The Classic Tomato Sandwich")
There is really only one way to make this sandwich. You can butter your bread or not, as you wish. I choose to butter because my tomatoes are usually really ripe and that helps to prevent the sandwich from being soggy.
You don't need a lot of butter, just a light covering.
Onto that I place a hefty schmear of Miracle Whip or mayonnaise. Only on the tomato side, but you can do both if you want to. I like to taste my spread and so I do spread it on rather thickly. I probably use about 2 tablespoons. (Don't judge me.)
.JPG "The Classic Tomato Sandwich")
Onto the plain buttered side, I layer the lettuce. I like to leave the lettuce in nice crinkly leaves. And I am not stingy with it either. I use a fair amount of lettuce.
On the miracle whip/mayo side I layer the tomatoes. I like to cut the slices of tomato fairly thin and use a lot of them, layering them on top of each other haphazardly. I like to cover all of the spread with a nice layer of ripe tomatoes.
.JPG "The Classic Tomato Sandwich")
Finally I season the tomatoes with plenty of freshly ground black pepper and a sprinkling of freshly ground sea salt. I love the pure flavor of sea salt. Call me a salt snob. I like sea salt.
And I have my favorites there as well. Maldon is my clear cut favorite. And I like it flaked.
.JPG "The Classic Tomato Sandwich")
Once you have both slices of your bread loaded you can slam them together. Here is when you will be glad that you buttered the lettuce side because your lettuce will hold in place and not slip and slide all over the place.
Press the bread down a tiny bit to make everything stick together. Don't smash it. Just press it down gently.
.JPG "The Classic Tomato Sandwich")
Its up to you whether you choose to cut it in half or not. Sometimes I do. Sometimes I don't. It all depends on how juicy the tomatoes are and how generous I have been with the miracle whip/mayonnaise.
If your tomatoes are really juicy you probably want to keep it all in one piece so that it isn't too overly messy. I like to enjoy my sandwich, not wear it. And, unfortunately, tomatoes can stain.
.JPG "The Classic Tomato Sandwich")
When I first moved over to the UK, I worked in a Care Home. I did some hours cleaning and I was also a kitchen assistant. This was while I was taking my college training as a Chef. There I learned to love cheese and tomato sandwiches.
I had never heard of a cheese and tomato sandwich before. It was, to me at any rate, an unusual combination.
But it was another, no bells and whistles needed, delicious simple sandwich. Buttered bread. Thinly sliced seasoned tomato, and freshly grated medium cheddar cheese. Delicious! Which reminds me I haven't had one of those in a while either.
The British love their sandwiches and they do sandwiches really well. So well that they have shops that are dedicated to just producing and selling them, and spots in the chiller cabinets of all their other shops dedicated to just sandwiches.
.JPG "The Classic Tomato Sandwich")
Maybe tomorrow. Today I am enjoying my classic, simple, delicious tomato sandwich. Every single mouthful. Oh how I love the summer months when we can enjoy an abundance of freshly grown local tomatoes.
They do have a huge edge flavorwise against their nursery farmed counterparts.
One final word. The best tomatoes I have ever eaten in my life were from the Isle of Wight in the UK. I used to get a box of them delivered to me every couple of weeks from a place called The Tomato Stall. They were absolutely lovely. Was I ever spoiled!
When it comes to home delivery of food the UK really does it well. I could get just about everything (Quality meats, cheeses, poultry, fish, vegetables, fruits, etc.) delivered right to my door, and quite affordably too. I miss that.
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
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