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
I had a quantity of leftover roast pork that I wanted to use up the other day and so I was looking for ways to use it. I wanted to make something different that my usual hash or pot pie.
One thing which I have made in the past has been this fabulous Amish Savory Pork Pie. I had enough that day to send a casserole to a family in need as well as make a small one for myself. Pork, gravy, dumplings . . . never a bad thing!!
Another time I used the leftovers to make this wonderful Pork and Apple Pie. It was really delicious too.
Sliced roast pork and gravy, combined with apples, underneath a savory short crust lid. There is nothing about that which doesn't taste good! Pork and apples are such beautiful partners.
I have always wanted to try the Cuban Sandwich however. The Cuban Sandwich or Cubano Sandwich is a delicious pressed panini type of sandwich.
It is basically layers of cheese, roast pork, ham, pickles, garlic butter, and mustard, pressed between the softness of a sweet Cuban bread.
Any photos I have ever seen of them have sent my taste buds into tingling in overtime! I have never visited Cuba but I know plenty of people who have and they have all loved the food there.
Apparently this Cubano sandwich comes in quite a few varieties, all dependent on regional differences. Some places use ham in it, some salami. I am not sure if any of the versions I saw online were actually true Cubano's, but all looked very tasty.
I will say up front that I did not have any Cuban bread in my house. Nor have I ever seen Cuban bread in any of our shops.
Apparently it is a soft white bread with a sort of crisp crust like a French loaf, but it is supposed to be slightly sweet.
No, I did not have anything even remotely resembling Cuban Bread, but I did have Ciabatta flat rolls and I had some soft white dinner rolls that I had bought thinking to make sliders with them.
Necessity being the mother of invention I decided to make a version of the sandwich using both breads and then taste test them against each other to see which one worked the best.
The first up was the ciabatta flat roll. I layered up everything on it, schmearing the outside with a bit more butter and pressing it in my Cuisinart griddler.
I got the outside all toasty brown and crisp, making sure that the insides were well heated through and the cheese was melted.
The dinner rolls were fairly small and four of them grouped together were about the size of a Kaiser type of roll. I decided to use four of them and keep them attached.
I layered up everything on the inside as with the other roll, buttered the outside and then also pressed/toasted that in my Cuisinart Griddler, again until everything was toasty golden brown and the insides were heated through and the cheese melted.
Authentic or not, I was in it come hell or high water! I had nothing to lose!
As you can see I got a nice press from both kinds of bread. Both toasted well to a golden brown, creating sandwiches that were easily edible.
I hate it when a sandwich is so thick that I cannot get my mouth around it. I like to be able to eat them easily and without too much mess involved. That's why I am not overly fond of wrap sandwiches.
Its not easy to keep their fillings intact.
The one with the dinner rolls was nice. The bread not too hard to bite into or too chewy. Once pressed there was a perfect ratio of bread to filling. But having said that I also enjoyed the one in the ciabatta roll, although it was definitely chewy and a bit harder to bite into.
I had cut my roast pork as thin as possible for both sandwiches and I used sliced black forest ham. The only sour pickles I had were garlic dills and so I cut them very thinly as well.
I didn't have any regular American mustard and so I used Dijon. It was not as vinegary as American mustard. For my garlic butter I used a homemade version, simply mixing softened butter, garlic and some dried parsley.
The rebel in me had wanted to use some pickled hot peppers I had in the refrigerator, but I wasn't sure that would be totally authentic and I wanted to try to be as true to the original as possible.
I think I got pretty darned close.
Of the two, I have to say, I enjoyed the one done on the soft dinner rolls the most. It was the easiest to eat and not as difficult to chew. I think ciabatta bread is definitely too chew for this type of a sandwich.
So, what exactly do you need to make a Cubano Sandwich?
- a softish kind of French style bread/rolls (Cuban bread if you can find it.
- thinly sliced roast pork, or shredded roast pork
- thinly sliced roast ham, I used black forest
- thinly sliced sour pickles, I used dill
- American or Dijon mustard
- garlic butter, homemade or store bought
- sliced swiss cheese
- softened butter for spreading on the outside
Cut your rolls/bread in the middle horizontally. Schmear each cut side with garlic butter and then toast the cut sides on the panini grill until golden brown.
Layer as follows: Bottom of the loaf, mustard, sliced cheese, sliced pork, more cheese, pickles, ham, and more cheese, then the top of the loaf. Brush the outsides with some softened butter.
Cook in panini press until golden brown and heated through, the cheese melted nicely. cut into serving sized sandwiches and serve immediately.
Not a recipe per se, but very easy to follow and to do!! I really enjoyed this easy and yet hearty sandwich!
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 at aol dot com
On Wednesday nights my father usually meets with some lady friends for Fish and Chips at one of the local restaurants. Occasionally I go to meet him there and have dinner with the ladies and him.
He has been after me to bake him some cookies for a while now so I thought today I would bake him some Jam Jams and bring them with me to the restaurant to give to him. I thought they would make a nice surprise.
My father just loves Jam Jam cookies. He also loves Molasses cookies. These Jam Jams are the perfect combination of the two and comes from the annals of my Big Blue Binder.
The Big Blue Binder is a large plastic covered binder which I have been gathering recipes in since I was a young girl. It has been all the way across Canada and back and across the Atlantic ocean and back as well. It is one of my treasures.
It is filled with old family recipes, recipes clipped from magazines over the years, handwritten recipes shared with me by friends, etc. It is filled with tried and trues. I reckon everyone has something like my Big Blue Binder.
This is a recipe I got from my good friend Leona back in 1981. Our husbands were both in the Canadian Armed Forces and serving on a base in London, Ontario. We met at a Bingo at the Junior Ranks mess on a Sunday evening and have been fast friend ever since!
Not only did we have a love of Bingo in common, but we both also loved to cook and to bake for our families. Quite a few of my tried and trues come from Leona.
I love recipes that come associated with happy memories and beloved friends and family, don't you? I never bake these cookies without thinking of my dear friend and remember the happy times we spent with each other through the years bingo-ing, laughing and cooking!
The original recipe (as most older recipes) was not complete with instructions, temperatures, finished amounts, etc. Those older recipes rely on the cook/baker knowing a bit about what they are doing.
I have worked out the temperatures, etc. for you as well as the amounts of flour needed. The original recipe only said one word . . . flour. haha
WHAT YOU NEED TO MAKE MARITIME JAM JAM COOKIES
Simple ingredients you probably already have in your larder and cupboard.
- 1 cup (220g) butter (I use salted)
- 1/2 cup (120ml) mild molasses (In the UK you can use 60ml golden syrup and 60ml dark treacle)
- 1/2 cup (100g) soft light brown sugar, packed (you could also use muscovado)
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour (you may need a bit more, plus you will need more for rolling out the dough)
- jam for filling (I used seedless raspberry jam, you will need about 3/4 tsp for each cookie pair)
These are somewhat different than the cookies you will see in the shops here in the Maritime Provinces. The Jam Jam cookies there are produced by Purity a Newfoundland company and are not molasses cookies per se.
These are molasses cookies, and I like this version better than the Purity one because . . . one, I love Molasses Cookies, and two, homemade is always infinitely better!
HOW TO MAKE MARITIME JAM JAM COOKIES
As I said above the original recipe was basically just a list of ingredients, and some of them were quite vague as to the amounts, and there were no instructions listed at all. I have endeavored to make these instructions as simple and yet as exact as I can!
You need to begin by preheating your oven to 350*F/180*C/ gas mark 4 and lining several large baking sheets with some baking paper. The recipe makes approximately 26 jam filled double cookies, so you can use one baking sheet twice, or two baking sheets. Its up to you.
Cream the butter and sugar together until light and fluffy. Your butter should be at room temperature. Actually I usually have all of my ingredients at room temperature when I am baking. It just works better that way.
Beat in the egg, salt, vanilla, molasses, and soda until well combined. I am not sure why in the old days they always requested that you mix the soda with hot water. Perhaps it was to make sure the soda dissolves. In any case I do exactly that and then beat it in.
The mixture might look a bit curdled at this point, but don't worry you are going to start beating in the flour now and that will sort that out. I beat it in 2 cups (280g) at first with the electric hand mixer and then I beat in the remainder (about 1 1/2 cups 210g) by hand.
Your dough should be stiffish but not dry. You want it to be quite malleable about the consistency of play dough. So don't add too much flour.
Once you have your dough to the right consistency you can start rolling it out on a lightly floured surface using a lightly floured rolling pin. I usually do this in quarters. I roll out a quarter, (1/4 inch thick) and cut out my rounds with a 2 1/2 inch cutter, placing them 1 1/2 inches apart on the baking sheet.
Once I have cut all the rounds that I can from that quarter, I gather the scraps and knead them into another quarter measure of the dough. That way you don't end up with really floury dry cookies (if that makes sense). You can see why you don't want your dough to be really dry and crumbly to begin with.
Once the dough has all been rolled out and placed onto the baking sheet(s), it is time to bake them. It takes approximately 12 minutes at 35/*F/180*C. You will know they are done when they are set on top and golden brown on the bottoms.
Because they are a brownish cookie you won't really be able to tell from looking at the color on the top.
Scoop them off onto a wire rack to cool completely. You can then sandwich them together in pairs, using about 3/4 tsp of jam in the middle for each pair.
If you want to make them really stick well together you can return them to the oven briefly (in pairs) and this will heat the jam up a bit and they will stick together better. Or (and this is what I do) I sandwich them together while they are still quite warm.
I can't wait to see my father's face when I turn up with these tonight! I think he is going to be really excited to see them. I am going to be really happy as well because making him happy makes me happy!
My sister stopped by with some mail this afternoon and I was able to give some to her to take home as well. That also put a smile on my face.
These cookies are really nice served with an ice cold glass of milk. I hope you will enjoy these traditional Maritime favorites as much as we do!
Yield: 26 jam filled cookies
Maritime Jam Jam Cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
This is a recipe I got from my friend Leona about 40 years ago now. This is a crisp molasses cookie sandwiched together with raspberry jam in the middle. A maritime tradition. The original recipe used margarine. I use butter.
Ingredients
- 1 cup (220g) butter
- 1/2 cup (120ml) mild molasses
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour
- jam for filling
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, salt, molasses, vanilla and soda until well combined. Stir in the flour to give you a stiff dough.
- Using a lightly floured rolling pin, roll the dough out on a lightly floured flat surface to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch cutter, gathering up scraps and re-rolling as needed.
- Place onto a baking sheet leaving 1 1/2 inches between each cookie.
- Bake for 12 minutes until done. (They will be firm on top and golden brown on the bottoms.)
- Scoop off onto a wire rack, and repeat baking process until all cookies are baked.
- Sandwich pairs together with about 1/2 to 3/4 tsp of jam in the center. Store in an airtight container.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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 at aol dot com.
I thought it would be fun today to talk about how to build a breakfast board. This is something you might want to do for your family on special occasions, holidays, etc.
Its something which is fabulous when you have company or even children's sleepovers. Easy and quick to make they always go down really well.
You can do most of the prep ahead of time, simply reheating things and putting them onto the board at the last minute, ready for people to help themselves!
They are meant to be fun. They are meant to be delicious. They are meant to be simple, quick and easy to make.
As you can see from looking at mine I have included a breakfast assortment here. There are pancakes, waffles, scrambled eggs, sausage, bacon, hash browns, and an assortment of berries.
I have included a small jug of pure maple syrup and you could also add a pot of whipped butter which would be nice. People also love croissants.
All you need on the side perhaps is a pot of hot coffee for the adults and a jug of fresh orange juice for everyone to enjoy!
Today I made Cheesy Scrambled Eggs. I used this recipe from my archives for Scrambled Eggs with Cheese and Chives. Today I left out the chives because I didn't have any.
Nothing says home sweet home more than a plate of scrambled eggs. They are so easy to make as well and you can easily keep them warm in a low oven if need be.
They are also something which can be thrown together at the last minute just before you go to serve your board.
I baked some Cookies N' Cream Waffles using my mini heart waffle baker. These tasty waffles have chocolate cookie bits scattered throughout and are delicious, with the perfect balance of crunch and fluff!
You can find the recipe for these delicious waffles below. These are something you can make well ahead of time, simply reheating them in the oven just prior to laying out your breakfast board!
These tasty waffles are studded with crunchy cookie bits! I baked them in my mini heart shaped waffle iron. The recipe makes 6 to 8 single hearts.
- 6 cream filled chocolate cookies, pulverized
- 1 cup (140g) all purpose plain flour
- 2 tsp baking powder
- 1 TBS white sugar
- 1 large free range egg
- 1 cup (240ml) whole milk
Simply whisk together all the dry ingredients. Then whisk together the wet, adding them to the dry and combining both until no dry clumps remain. Bake as per the instructions for your waffle maker.
You want to include an assortment of fruit for your breakfast board. This can be any fruit you like, cut into bite sized pieces.
Today I chose to use an assortment of halved large strawberries, fresh blueberries and fresh blackberries.
Sliced apple is also nice, as are sliced pears, peaches, quartered figs, plums, etc. Bananas and pineapple are also nice. Do note that some fruits will need to be brushed with lemon juice to keep from turning brown.
Some kind of protein is a must. Bacon and breakfast sausage are the usual choice, but you might want to go with sliced cold meats. You know what your family will enjoy.
You can cook the sausages and the bacon ahead of time and keep them warm in a low oven while you cook other things. You can even cook them the night before and warm them up in the morning.
I used Maple Breakfast sausage and old fashioned thick bacon. Both worked very well.
Pancakes always go down a real treat on a breakfast board. My children always loved pancakes and I can't think of too many people that wouldn't!
You do want to keep them smaller in size however as there are a lot of options on the breakfast board to choose from.
I chose to make my Silver Dollar Pancakes. The recipe makes pancakes that are roughly the size of a silver dollar.
You can also make these well ahead of time and reheat in a low oven. These are soft and tender and fluffy inside, with just a tiny bit of crunch and wholesomeness from the small addition of cornmeal.
Another thing I added which was really nice were breakfast potatoes. Most people enjoy hash browns or pan fries with their breakfasts.
You can either do them from scratch or use some of the wonderful frozen options that are available these days.
That is what I did. I used these mini potato pancake hash browns. They were really nice and were just the right size for the board.
You could also use Tater Tots, hash brown wedges or even hash brown patties. All work very well.
The important thing is to have fun with it. Its not meant to be a stressful exercise, but something that is not only fun to put together but something which is fun to eat.
It should be appealing to the eye and to the palate! If you pop everything piping hot onto the breakfast board and call your family to attend pronto, there is no reason why it cannot be enjoyed while things are still nice and warm.
Using heated plates also help to keep the breakfast warm. Just be sure to warn your family and guests that the plates are warm!
As you can see everything fits really nicely onto a sandwich sized plate. A drizzle of maple syrup, a squirt of tomato sauce, some salt and pepper and I was ready to tuck in!
Fun and delicious!! The world really is your oyster when it comes to something like this. Just choose the things you family enjoys and go with the flow!
You could even cut up dinner rolls or croissants to make small sized French Toasts! Or make Cinnamon French Toast Batons! The important thing is to have fun!
One thing I have always enjoyed is Sliders. A Slider, typically, is a small sandwich, based/filling a smallish bun, not much larger than two inches across.
Originally they were meant to be used for burgers, but, like everything, the sandwich has morphed to include all sorts of tasty fillings!
One thing which is nice about making them is that it is a great way of making a larger amount of sandwiches all at once! You leave the buns attached together, like a sheet of buns.
You cut the "sheet" in half horizontally and then you lay them out in a baking dish, bottom halves first and filling them all at once, placing the top "sheet" over the fillings.
Typically they are then glazed with butter and some seasonings, covered and baked until the fillings are hot and any cheese in them has melted.
They are then very easy to cut apart and serve individually. The very concept makes them great for get-togethers, parties, pot lucks, etc.
Of course at the moment, getting together in large groups is not a smart thing to do, due these new highly transmittable versions of the Covid Virus. For myself and my family, we are sticking to the four people who are in our own bubble, and even those get-togethers are rare.
Most of the time it is just me. If you are lucky enough to have a partner, then you will be just you and one more. That doesn't mean you can't still enjoy good food and party treats.
To that end, I downsized my favorite Cordon Bleu Sliders to feed only two people.
And let me tell you, they lack none of the deliciousness of the full-sized version. They still taste every bit as delicious and are every bit as cheesy, moreish, yummilicious!
So what do I mean when I refer to Cordon Bleu? The term is French in origin, and translated into English simply means Blue Ribbon.
According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
By extension, it now refers to food which has been prepared to a very high quality, but very good and experienced cooks.
Generally speaking to day it is meant to be a dish which includes ham, turkey/chicken and swiss cheese, with some sort of sauce involved.
With these sliders it means a tasty bun with several sauces, ham, turkey and cheese. Totally delicious.
WHAT DO YOU NEED TO MAKE CORDON BLEU SLIDERS FOR TWO
Today I just used the last of the leftovers of my holiday meal, including the buns, so it was a really handy way to use them up in a very tasty way!
- 4 brioche mini rolls ( or mini-dinner rolls or Hawaiian rolls) (Keep together as a slab)
- 1 TBS honey Dijon mustard
- 1 TBS full fat mayonnaise
- 4 thin slices of baked ham
- 3 slices of swiss cheese
- 4 thin slices of roast turkey
- 2 TBS whole berry cranberry sauce
- 1/2 TBS creamed horseradish
- 1/2 TBS butter, melted
- pinch garlic powder
- 1/2 tsp parsley flakes
- 1/2 tsp everything bagel seasoning (if you don't have any, you can use sesame seeds, or poppy seeds, celery seed, etc.)
I was able to use the last of the dinner rolls, which were still attached together, and the leftover roast turkey and the ham. I even managed to use the cranberry sauce that was left.
The only things which I needed to use that were at the holiday dinner were the horseradish, honey mustard, mayonnaise, the cheese, and a few seasonings.
You can of course multiply this to feed more. If you don't have leftover ham or turkey, you can certainly use deli-meats.
Don't like horseradish? Leave it out and just use plain cranberry sauce. Don't like honey mustard? Use regular Dijon. You can also adapt the cheese to what you have to hand. What you want is a smooth melting kind of a cheese.
HOW TO MAKE CORDON BLEU SLIDERS FOR TWO
These are so simple to make. I think a child could make them actually, except for the slicing of the rolls. That step a grown up should always do!
The idea behind these is that they are baked as a whole. So you will need four smallish rolls that are still attached to each other. Cut them in half horizontally so that you have two "sheets" of buns. A top and a bottom.
Making them is kind of like making a lasagna or a bed. You layer things in. You will need two basic sauces.
One is made by whisking together the honey mustard and the mayonnaise. The other is made by whisking together the cranberry sauce and the horseradish sauce. Make both of those.
Place the bottom bun sheet, cut side up, in the bottom of a baking dish small enough to hold them snugly. Mine was about 7 inches square. Spread this sheet with the honey mustard/mayo combination.
Lay your sliced ham on top of this to cover, then lay on your slices of cheese, covering the ham completely. Finally lay on your turkey/chicken, again covering the cheese completely.
Melt your butter and mix it with the garlic powder. Brush this mixture evenly over the tops of the buns.
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 at aol dot com.
Finally sprinkle them evenly with the everything bagel seasoning and the parsley. If you don't have everything bagel seasoning, then you can use sesame seeds or poppy seeds, celery seed, etc.
I have to say however, the everything bagel seasoning is perfect.
Cover the dish tightly with aluminum foil and then bake the sliders in a preheated 375*F/190*C/gas mark 5 oven for 20 to 25 minutes, until everything is heated through and the cheese has melted.
Remove from the oven, let sit for a few minutes and then cut the bun sheet in four and serve.
Two sliders should be more than ample for each person, especially if you have some salad or potato chips or fries on the side. Store any leftovers, covered in the refrigerator.
I have never frozen these so I cannot say with any certainty that they will or will not freeze well. This is such a small amount however, that there shouldn't really be much in the way of leftovers.
These are incredibly delicious and very popular. The honey mustard mayo goes well with both the ham and the turkey, and of course cranberry goes well with turkey. Ham also lends itself to fruity condiments and the horseradish cuts the sweetness a tiny bit and gives these a bit of zippity do dah!
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 at aol dot com.
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