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
If you are a Vegetarian or a Vegan, you might want to look away now.
What follows isn't going to be pretty for you, however tasty it might seem to the rest of us. Sorry about that!
When I was a child I used to love it when my mom made us Egg in a Hat (or Egg in a Hole) for breakfast. It was a real treat.
A lovely runny egg, cooked into a piece of golden brown buttery toast. Oh boy was it ever yummy.
I've been thinking about that sandwich all week long and pondering how I could make it even better . . . in a way that has never been done before.
I think I might have cracked it! (No pun intended! Seriously!)
As you know at the weekend I like to pull out the stops a bit and give my husband a bit of a treat for breakfast on at least one of the mornings.
When I first moved over here we would pop into town and go to one of the shops and have a fry up at their café. We haven't done that in a long time now.
Grilled cheese sandwiches are something which we are quite fond of . . . we are also quite fond of bacon sandwiches . . . a really rare treat . . .
Today I have combined our favourite grilled cheese . . . using a really good strong cheddar, sliced (no plastic cheese here) . . .
with some grilled back bacon . . . you could use streaky . . . its up to you.
I have been using the nitrate-free, free range bacon from the people at Naked Bacon. So its not quite as bad for you as regular bacon.
Add to that a perfectly cooked large free range rspca approved egg with a runny yolk, cooked "in a hat" style . . . with that crisp buttery hat perched on top . . .
And I do believe you have a pretty darned near perfect breakfast sandwich!
I did use a good whole wheat bread . . . and I always use real butter . . .
My husband thought he had died and gone to heaven . . . he is a cheddar man all the way . . .
We like brown sauce with ours . . . some people like red sauce (ketchup) . . . we are brown sauce people . . .
That egg was perfectly cooked . . . not too runny, but just enough of a gorgeous rich goo to sink your teeth into with pleasure . . .
Likewise the cheese . . . melted just perfectly . . . along with that salty bacon and that crisp buttery bread . . . which is kind of like fried bread when you really think about it.
It went down a real treat, let me tell you . . . a REAL treat!
Grilled Egg in a Hat Breakfast Sandwich
Yield: 1
Egg in a hole, a fried egg, fried into a hold cut in a slice of bread, sandwiched together with some grilled bacon and cheddar cheese and another slice of bread, toasted in a skillet until golden brown all over. Quantities and instructions are given for only one sandwich. If you want more, multiply everything by the numbers you want. Its really only possible to make one at a time anyways. This is a knife and a fork sandwich.
ingredients:
- 2 slices of your favourite bread (pick a sturdy one)
- 1 large free range egg
- salt and black pepper
- 4 slices of grilled streaky bacon, or two sliced of grilled back bacon
- 1 1/2 slices of strong cheddar cheese
- softened butter for spreading
instructions:
How to cook Grilled Egg in a Hat Breakfast Sandwich
- Make sure you have your bacon all grilled before you begin, and your cheese sliced. (I sometimes buy strong cheddar already cut in slices and that is what I used today.)
- Butter one slice of bread on both sides and one slice of bread on one side only.. Cut a shape out of one that has been buttered on both sides with a cookie cutter. Today I used a flower. A heart is nice and so is a circle. Just go with your own inspiration.
- Place the piece of bread with the cut out into a large skillet, placed over moderate heat. Drop a tiny knob of butter into the centre of it. Crack your egg into the hole as soon as the butter begins to foam. Cook until set on the bottom. Add the cutout to the pan over on the side so that you can toast that also. Flip the toast with the egg in the centre over and cook just until you have the egg done to your liking. (We like them a bit runny.) Season to taste with some salt and black pepper. Remove and keep warm for a few minutes, while put in the other piece of bread. Flip over the cutout. (I hope you've been keeping an eye on it. If it is done, take it out and keep it warm)
- Add the other slice of bread, buttered side down to the skillet. Top with the cheese and then the bacon. Finally pop on the egg bread, egg side down. Cook and toast over moderate heat until the cheese melts and the sandwich is heated through. Pop that little toasty cut out on top and serve to one very lucky person. We like brown sauce with ours.
I largely abstained from this myself . . . I don't need the extra calories in all truth. I did have a tiny nibble from the edge. My husband didn't mind. He is used to eating food that has been sitting long enough to have photos taken of it, and nibbles missing. LOL Such is the life of the husband of a food writer! Happy Mother's Day to all you North American ladies out there! I hope you are treated really special today. You deserve it.
I guarantee you are going to fall in love with this delicious Grilled Steak Sandwich recipe I am sharing with you here today. Not only is it fabulously easy to make but it is incredibly tasty as well!
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!
It uses very simple ordinary ingredients. Rump/eye of round steaks. These steaks are perfect for flash frying, and so long as you don't overcook them, come out perfectly every time.
Mind you any steak overcooked is most unpalatable in my opinion. I mostly like my steaks medium rare, which means they are lovely and pink in the center, but not bloodied.
Medium rare often means different things in different countries. We were in the South of France once and went to a Buffalo Grill restaurant to have steaks one night. We requested medium rare, and the steaks practically crawled onto our plates. They were literally what I would have called a blue steak.
I never send food back if it is not to my liking. Having worked in restaurant kitchens, and some pretty fancy ones, I don't trust them not to spit in your soup if you send it back. Sad but true.
I am not saying it happens in all restaurants, but it does happen in a few. And I am not willing to take the chance. So I just grit my teeth and bear whatever I am handed.
Like I said, fairly simple ingredients. Some good rump/eye of round steak, a good rustic bread, mayonnaise, horseradish, Montreal steak spice, some good mushrooms, gouda cheese and baby argula/rocket.
That's it. Simple. With the exception of the cheese and the mushrooms these are things I almost always have in my house.
My sandwich was inspired by a recipe I found in Donna Hay, the new classics for a "New Steak Sandwich." It looked really tasty, however it was a bit new fangled for me.
i.e.. it used ingredients that are not common to most kitchens, and that might even be difficult to come by. Porcini powder for one. That's not something most people will have around, unless they are a true gourmand, and I like to think that my recipes are quite accessible for most people.
Taleggio cheese and watercress are two other ingredients that a lot of people might find difficult to come by.
I decided to use Gouda which is a proper melting cheese and baby arugula/rocket, which is nice and peppery, just like watercress, but much easier to find.
The bread I used for this is a rustic sour dough boule which I love, that can be found in my local grocery store. 20 years ago this type of thing was never seen here. I am so happy times have changed.
We are a much better traveled people these days (pre-Covid) and have acquired tastes for nice breads and the like. Our local shop sells several varieties of well baked artisanal breads.
Its important that you use a rustic sturdy type of white bread. Wonder bread won't cut it here. You want something sturdy enough to stand up to the toppings.
I brushed the bread with some olive oil and toasted it, rubbing the olive oil side with some raw garlic after toasting. This imparted a lovely mild garlic flavor to the bread.
The steak I used was eye of round. Rump steaks will also work well. You want the kind of steak that doesn't need braising to make it tender. The steak in these sandwiches is meant to be flash fried.
You want steaks about 1/2 inch thick, but don't worry, you will be cutting them in half again to 1/4 inch thickness. If your steak is really cold, or even semi frozen, this is much easier to do.
She dusted hers with a rosemary porcini powder. I used Montreal Steak Spice. For several reasons.
One, I like the flavor of Montreal Steak Spice, especially on steak. Two, it usually helps to tenderize the steaks a bit. Three, who the heck just happens to have rosemary porcini powder in the cupboard.
I love its flavor of Montreal Steak Spice. It is a bit spicy with lots of pepper, has onion and garlic flakes, some fennel seed, etc. I think it just goes very well with beef, especially in a sandwich like this.
I used brown chestnut mushrooms, larger ones, which I trimmed and cut in half through the middles. You could use baby portabella, but chestnuts are cheaper and they have a lovely meaty flavor that I enjoy.
Taleggio cheese is not something which is found in our local shops. Maybe in Halifax, but not here in the Valley where I live.
Taleggio is a nice melty cheese and so I thought that gouda (which I could get) would be just as tasty. I was right. It was and melted beautifully.
The bread itself is spread with a horseradish mayonnaise. This is very easy to make. You simply stir together some real egg mayonnaise (I like Hellman's) and some creamed horseradish sauce.
Horseradish sauce is something I always, ALWAYS have in my kitchen. Its not just good to serve with roast beef you know. Its also a vital component in cocktail sauce and many other things. it also keeps for a fairly long time in the refrigerator.
It is one of my "secret" ingredients that I slip into a few things without people knowing. Stews and gravies to name just a few. Not a lot, just a hint.
And people who wouldn't touch horseradish with a ten foot pole never notice its there. They know that there is a unique flavor boost that is quite delicious, but can't quite put their finger on it. I do not bother to enlighten them.
I once heard a story of a woman who was enjoying a roast dinner to excess. When done she said to the cook, "That was the nicest roast dinner I have ever had. What was the meat?"
The cook answered, "Roast Pork." To which the woman exclaimed, "You know I don't like roast pork!"
True story that.
I adore baby arugula/rocket. It is not something I had ever tasted prior to moving to the UK. It has a lovely meaty and peppery taste that I really enjoy.
It goes very well in sandwiches such as this one. Donna Hay used watercress, but its not something I have ever seen here and to be honest is not always easily accessible in any case. Rocket is a wonderful substitution.
Altogether this sandwich is a beautiful sandwich filled with lots of lovely textures and flavors. I loved the garlicky crunchiness of the toasted bread, countered by the mellow creaminess of the horseradish mayo.
Then there is the spiced, peppery steaks and those meaty mushrooms, perfectly balanced by the peppery green freshness of the arugula/rocket.
This is a knife and fork sandwich. It makes for a lovely light supper that is quick and easy to make, but can also be made into a heart supper with a few additions such as thick cut chips and onion rings. Yum yum!!
Grilled Steak Sandwich
Yield: 2
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This is a delicious, yet simple open faced steak sandwich. The amounts are for two servings, but can very easily be multiplied to serve more.
Ingredients
- 2 TBS butter
- 6 large brown mushrooms (I used chestnut mushrooms)
- 2 single serve eye of round steaks, each cut in half through the middle (1/2 inch thick, cut to 1/4 inch thick)
- Montreal steak spice to taste
- 2 slices of gouda cheese, cut in half crosswise
- 2 thick slices of rustic country bread
- olive oil to brush
- 1 small clove of garlic, peeled and cut in half
- 1/4 cup (75g) whole egg mayonnaise
- 1 TBS horseradish cream
- a handful of fresh baby arugula (rocket)
- salt and black pepper to taste
Instructions
- Take your steaks, rub them all over with Montreal Steak Spice and set aside.
- Whisk together the mayonnaise and horseradish in a small bowl. Set aside
- Wipe your mushrooms clean, trim and then cut in half through the middle to give you 12 thick rounds.
- Heat the butter in a large skillet over medium heat until it starts to foam. Add the mushrooms, cut side down. Fry, without disturbing, for approximately 4 minutes, flip over and brown on the other side for an additional 4 minutes. Set aside and keep warm.
- Wipe out the skillet with some paper towels. Add the other TBS of the butter and heat over high heat. Add the steak slices and brown/sear them quickly on both sides. It won't take long, only a bout 1 minute to 1 minute per side. Remove from the heat, top each with 1/2 slice of the cheese, cover and set aside while you do the toast.
- Brush one side of the bread slices with some olive oil. Pop under a grill and toast lightly until golden brown. Rub lightly with the cut side of the garlic.
- Place the slices of toasted bread on each of two serving plates. Spread each with half of the horseradish mayo. Scatter some rocket over top and then place two slices of cheese covered steak on top of each sandwich. Top with half of the mushrooms. Season lightly with freshly ground sea salt and black pepper. Garnish with a few additional rocket leaves and serve immediately.
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We had some meatloaf leftover from the other day and today I decided to make us some delicious meatloaf sandwiches with some of it, but not just any meatloaf sandwich . . .
Ultimate Meatloaf Sandwiches!
So what exactly constitutes the Ultimate Meatloaf Sandwich?? Well, it could be any number of things according to who you are talking to. Taste is subjective after all. This is only my opinion of course!
To any good sandwhich bread is key and today I used a French Baguette, which I cut into 4-inch lengths, which was to me the perfect size each for one.
I then cut them in half horizontally. I didn't toast them because I didn't want them to get too hard or difficult to eat. I left them in their natural state. Soft, slightly crisp and a bit chewy . . .
You also want some leftover good tasting meatloaf. My Diner-style Glazed Meatloaf recipe from the other day is the perfect one in my opinion and once allowed to cool and set in the refrigerator overnight, it slices perfectly.
You don't want to be greedy with your slices and go too thick. 1/2-inch is the perfect size.
You brown off the meatloaf slices in a skillet after brushing them on each side with BBQ sauce. I used Jack Daniels BBQ sauce which I had in the refrigerator.
To me it has the perfect tang. Once you have flipped the first side over you will want to lay a slice of cheese on top of the browned meatloaf to melt. I used Leerdammer which is a Swiss type of cheese.
Both of the cut edges of the baguette were spread first with some horseradish sauce and then some grainy mustard for plenty of zip!
I applied a layer of crisp iceberg lettuce on top of the bottoms of the baguettes.
You can't get much better than iceberg lettuce in a sandwich . . . mild and crisp.
I lay the browned meatloaf slices on top of the iceberg lettuce, cheese side up . . .
And then I added the "piece de resistance" to the tops, over that cheese . . . crisp battered onion rings.
Yes, I did make my own today. They were very easy to make and I did them before I started making the sandwiches, leaving them in a low oven to keep warm.
Now you can lay the top of the baguette over the onion rings and get ready to enjoy!
Oh boy, just look at that. I can't wait to dig in!
This truly was one amazingly delicious Meatloaf Sandwich, which is why I crowned it the Ultimate Meatloaf Sandwich. Don't take my word for it of course.
Make your own and you will see! Of course you will have to bake your family a meatloaf first!!! I doubt they will complain!
Ultimate Meat Loaf Sandwich
Yield: 1
I don't call this the ultimate meatloaf sandwich for nothing! This is one heck of a tasty sandwich! This recipe can easily be multiplied to feed as many as you like.
Ingredients:
- 1 (4-inch) length of a French Baquette, cut through the middle horizontally
- 1 TBS horseradish sauce
- 1 TBS grainy mustard
- 1 TBS your favourite BBQ Sauce
- 1 slice of cheese (I like Leerdammer Swiss)
- iceberg lettuce
- 1 thick slice of cooked leftover meatloaf
- onion rings (frozen or homemade)
Instructions:
- Place your onion rings into the oven to cook according to the package directions if using frozen ones. If making your own, follow the recipe to make your own and keep warm while you build your sandwich.
- Lightly spray a non-stick skillet wih some canola oil spray and heat over medium heat. Brush your slice of meatloaf on both sides with some BBQ sauce and place into the heated skillet. Cook until golden brown on the underside and then carefully flip over and brown the other side, placing the slice of cheese on top so that it can melt.
- Brush both cut edges of your baguette with some horseradish sauce and grainy mustard. Lay some iceberg lettuce on the bottom slice, top with the heated slice of meatloaf, with melted cheese side up. Top with a few hot onion rings and the top slice of baguette. Enjoy!
Easy Onion Rings
Yield: 2
Crisp and tasty onion rings with a spectacularly light batter! The key to a light batter is the sparkling water.
Ingredients:
- 1 large onion, peeled, trimmed and cut into 1/3 inch slices
- peanut oil for frying
- 140g self raising flour (1 cup}
- 180ml sparkling water (3/4 cup)
- fine sea salt
Instructions:
- Slice your onion and separate into rings. Have ready an oven tray lined with paper towels.
- Whisk together the flour and sparkling water until smooth in a medium sized bowl. (It will foam up so be careful.) Season generously with sea salt.
- Heat a quantity of peanut oil in a deep skillet, making sure it is no more than 1/3 full.
- Once the oil is heated to 185*C/365*F , dip some of your onion rings into the batter and carefully drop into the hot oil. Fry until golden brown on one side and then carefully flip over with a fork to fry on the other side. (about 2 to 3 minutes all together.) Remove to the lined baking tray to drain. Repeat until all of your onion rings have been battered and fried. Keep warm in a low oven.
These sandwiches were incredible. My husband had two slices of meatloaf on his. You won't find anyone complaining about eating leftovers when you place one of these tasty baby's down in front of them! I guarantee!
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