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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
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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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.
Cobb Sandwich
Yield: 1
Prep time: 10 MinTotal time: 10 Min
Although quantities are given for one sandwich, this can be multiplied to serve as many people as you like. This is hearty and delicious!
Ingredients
- 2 slices of a rustic round loaf, toasted and buttered
- 2 TBS good quality blue cheese dressing
- 2 leaves of romaine lettuce, torn
- 1 hard boiled egg, thinly sliced
- 4-5 slices of ripe tomato
- 2 slices crisp bacon
- 3 slices of deli turkey
- 1 slice of cheddar cheese, halved on the diagonal
- minced fresh chives
Instructions
- Place one slice of your toast on the plate, buttered side up. Spread the blue cheese dressing over top.
- Layer as follows: lettuce, sliced boiled egg, sliced tomato, bacon, sliced turkey, cheddar cheese and then a sprinkling of chives.
- Place the top slice on the sandwich, buttered side down. Cut in half on the diagonal and serve immediately.
Notes:
You can add thinly sliced ripe avocado to this sandwich if you wish, or a layer of guacamole.
About two months ago when I was staying at my sisters, she made the best oven barbequed ribs I have ever eaten. They were tender and delicious and really succulent. It was love at first bite for me!
I love spare ribs! They are something I only ever rarely eat. A lot of that has to do with having to go through a lot of pallaver to get them really tender, and then of course there is the fat content. They are a rare treat!
Making them in the past had always involved simmering them in a liquid for a long period of time. Then I would have to brush them with BBQ sauce and cook them some more in the oven or on the grill.
I didn't always have the time or the patience for all of that. My sister's method is so much easier and results in perfectly cooked juicy ribs!
It really was simple and I asked myself afterwards, why had I never thought to do the same! It was so easy and they were so tender.
How could I not have thought of this myself? I mean, if you look at them they are literally falling apart, they are so tender and there was no boiling, simmering involved at all.
First of all she only ever uses back ribs. She says there is too much bone in the side ribs, and I have to agree with her. You are paying for a lot of bone when you do ribs anyways, why pay for even more!
The side ribs almost always include that huge breast bone and there is not an awful lot of meat on them. Pound for pound, dollar for dollar, you get a lot more meat for your money if you buy back ribs.
That is probably why back ribs are so much more expensive than side ribs. It makes sense. This past week the local Foodland had back ribs on offer so I took advantage of the great price and bought some for me to cook at home.
I decided to cook them just as my sister had.
First I started by creating a delicious, nicely flavored rub to season them with. This involved quite a few different spices, as well as some brown sugar.
Sweet and smoked paprika, dry mustard powder, ground cumin, chili powder, chipotle powder, cinnamon, nutmeg, garlic, onion, oregano, thyme, etc. to just name a few. I have given you the exact quantities and spices in the notes section of the printable recipe below.
I am actually a huge fan of making my own mixes, spice blends, and rubs. I have a whole page dedicated to them here.
Today I only had one rack so I only used a portion of the rub. You will need to keep to the cook time no matter how many ribs you have. This tasty mixture got rubbed into the ribs all over.
You will need a deepish roasting tin large enough to hold a rack that you can place the rubbed ribs onto in a single layer. You may want to line it with foil to make cleanup a bit easier.
Place the rack in the roasting tin and then lay the spice rubbed ribs on top of the rack in a single layer, leaving room around each for the air to circulate.
Pour a bit of water in the bottom of the roasting tin. You want it to come up between 1/2 to 1-inch in depth. You DON'T want it to touch the ribs. These ribs are steamed not stewed.
Cover your tin tightly with aluminum foil and then leave them to roast for a few hours at a low temperature. At the end of that time you will find that they are lovely and tender and moist.
You could leave it right there and continue to roast them for a further half an hour uncovered. But I chose to add even more flavor by brushing them with barbeque sauce.
Roasting them uncovered and slathered with sauce gives them a nice sticky surface and makes them really finger-licking good! Just use your favorite brand of sauce.
I like the Jack Daniels BBQ sauce myself, but I couldn't find any of that here. I ended up using Bulls Eye for ribs and chicken.
I think this is the best ribs recipe I have ever used and yes, it is more of a technique than it is a recipe! But that doesn't matter. What works, works.
Just look at how tender and juicy they turned out. The meat literally falling off the bone. No hint of dryness at all, and they were so simple to cook.
Succulent doesn't begin to describe them. You could of course serve them with additional BBQ sauce. I was quite happy with them as they were. No extra sauce needed.
I enjoyed them with a nice baked potato, topped with some sour cream and chives from my back garden, along with a tasty tossed salad. Yummilicious!
Of course there was a lot more meat on the ribs than I could enjoy in one sitting. That's one of the hazards of being only one person.
What to do, what to do.
It was simple really. I used a fork and removed all of that tender succulent meat on the remaining bones and tossed it into the refrigerator.
Today I warmed it up with a bit of stock and some additional BBQ sauce and enjoyed a delicious Pulled Pork Sandwich of a sort, with some sweet potato fries. It was delicious!!
There is no reason why a single person can't still enjoy delicious and yet simple meals the same as anyone else! Bon Appetit!!
Yield: 4 depending on appetites
Best Oven Barbequed Ribs
Prep time: 5 MinCook time: 2 H & 30 MTotal time: 2 H & 35 M
These ribs turn out beautifully tender, succulent and filled with amazing flavors, every single time.
Ingredients
- 2-3 pounds of pork back ribs
- 1/2 cup of your favorite spice rub (see note below)
- BBQ sauce for brushing (use your favorite kind)
Instructions
- Preheat the oven to 300*F/150*C. You will need a deep roasting tin large enough to hold a rack. Line with aluminum foil.
- Rub the pork ribs all over with the rub and then lay them out onto the rack in the roasting tin in a single layer. This allows the air to circulate around them.
- Add about 1/2 to - inch of hot water to the bottom of the pan. You don't want it to touch the ribs.
- Cover the pan tightly with aluminum foil.
- Roast the ribs in the preheated oven, tightly covered, for about 2 hours. Check periodically to make sure that the water hasn't totally evaporated.
- At the end of that time the ribs should be well on their way to being tender. Remove the foil and brush the ribs all over with BBQ sauce.
- Roast for a further 1/2 hour, brushing them with some more BBQ sauce once or twice. At the end of that time the ribs should be deliciously glazed and tender.
- The ribs are done when a sharp knife slides easily into the thickest part of the meat.
- Allow to rest, lightly tented for about 10 minutes. Cut into portions and serve immediately with or without additional BBQ sauce for dipping.
Notes:
This makes a great rub for pork or chicken: Measure the following into a spice grinder and grind to combine well. 1 1/2 TBS paprika, 1 TBS smoked paprika, 1 TBS chili powder, 1 1/2 TBS sea-salt 1/2 TBS ground ginger, 1/2 TBS chipotle powder, 3 TBS dark brown sugar, 1/2 TBS black pepper, 1/2 TBS ground nutmeg, 1/2 TBS ground oregano, 1/2 TBS ground thyme, 1/2 TBS ground coriander, 1 TBS dry mustard powder, 1 TBS garlic powder, 1 1/2 TBS onion powder, 1/2 tsp ground cumin, 1/2 tsp ground cinnamon
Once mixed store in an airtight container in a dark place for up to six months. This makes approximately 1 cup and can be used on all sorts of things. Its delicious!
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