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
One of my favorite sandwiches has to be the classic tuna melt sandwich. I have been making myself this delicious sandwich for years and years, even before I knew there was such a thing as a tuna melt!
Usually I make it in a skillet on top of the stove and its delicious. My own favorite creamy tuna salad, with lots of cheese and crisp buttery bread. Its fabulous!
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This past year I bought myself an air fryer however and I am keen to use it whenever I can. I decided to try it out with making my tuna melt today and I can tell you now that I will never make a tuna melt any other way from now on!
Yes, It is that good! Seriously tasty!
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And its not that the tuna salad is any tastier. It is the same old tuna salad recipe I have been making for eons. Tuna, mayonnaise, pickle relish and and a few other bits.
I haven't changed the cheese either. Its good old processed cheese slices. Perfect for a tuna melt.
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Its the buttery, light, crispness of the bread! I mean wowza!! Wowza!! This is a game changer here.
The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth!
This is some serious deliciousness here! Why didn't I think of this before!!!
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WHAT YOU NEED TO MAKE AN AIR FRYER TUNA MELT
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
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You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Simple ingredients as always!!
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I always use Albacore Tuna. It has a lovely light color and a beautiful flavor. I have been buying it for 40 years now on the advice of an older Italian Nonna I met in the grocery store one day.
She saw the tuna I was buying and quickly told me, no buy. Its garbage. She said only buy Albacore, its the best, and so I did and I have never looked back.
She also told me that rounded blunt ended carrots were the sweetest and best. She was right on that score also!
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Some of you may balk at my use of processed cheese slices for my tuna melt, but you know, what works works. And they taste good.
I do buy the really good ones. Kraft Extra Cheddar Cheese slices. They taste the best, and are more like American Cheese Slices, which are the best in my humble opinion. But we can't get them here.
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Also, plain old wonder bread. White. It works best. You can try an artisanal bread if you want, but I think they get tooo crunchy and hard. Gum ripping.
Wonder white works best. Again, this is only my humble opinion. I know what I like and this is what I like.
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HOW TO MAKE AN AIR FRYER TUNA MELT
Depending on the type of air fryer you have you will only be able to cook one of these at a time. Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
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Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
Using a serrated knife, cut in half diagonally to serve.
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Just look at how nice and crisp and buttery the bread turns out, and yet still soft inside. That tuna salad is perfect just the way it is. Not too much mayonnaise, just the right amount. And the cheese has the perfect amount of ooze.
In short, this is the perfect tuna melt. I really hope if you have an air fryer you will want to try this delicious sandwich out. I think I am going to try making a grilled cheese like this next.
If the results of this sandwich are anything to go by, a grilled cheese will be AMAZING done in the air fryer!
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If you are on the hunt for a delicious sandwich today, here are a few of my other options:
CROISSANT TURKEY CLUB SANDWICH - I do love a good club sandwich, but they are often too large for me to manage to eat. This one, done on a flaky buttery croissant is not only delicious, but is the perfect size for my aging appetite!
WORLD'S GREATEST HAM SANDWICH - A tall claim to make, but I stand by it. With ham, tomatoes, lettuce, home picked onions, cheese and an herbed mayonnaise.
WORLD'S BEST BLT - Another tall claim that I stand by. Crisp bacon, crisp rocket leaves, sweet tomatoes, a tasty basil mayonnaise and a house dressing drizzle. All served on a rustic baguette.
Air Fryer Tuna Melt
Yield: 2 sandwiches
Prep time: 7 MinCook time: 8 MinTotal time: 15 Min
This air fryer tuna melt is so delicious! Crisp and buttery on the outside and filled with lots of tasty tuna salad and gooey cheese on the inside.
Ingredients
For the tuna salad:
- 1 (150g/5 ounce) tin of albacore tuna, packed in water, well drained and flaked
- 2 TBS mayonnaise
- 1/2 tsp Dijon mustard
- 1 TBS pickle relish
- 1/4 tsp onion powder
- 1/4 tsp celery salt or fine sea salt
- 1/8 tsp black pepper
You will also need:
- softened butter for spreading
- 4 slices white sandwich bread
- 3 slices processed cheese, divided
Instructions
- Depending on the type of air fryer you have you will only be able to cook one of these at a time.
- Begin by making the tuna salad. Drain your tuna well, flake into a bowl and combine with the remaining ingredients well.
- Butter one side of each slice of bread. Place one slice into the air fryer basket. Top with 1 1/2 slices of cheese, taking care that the cheese is not placed past the edges of the bread. Top with half of the tuna salad, spreading it out over the cheese. Place another slice of the buttered bread on top of the tuna salad, butter side up.
- Place the basket into the air fryer and shut the door. set to cook at 380*F/193*C. Air fry for 8 minutes, flipping the sandwich over at the halfway mark.
- The sandwich is done when the bread is golden brown and the cheese has melted throughout. Remove and keep warm while you cook the other sandwich.
- Using a serrated knife, cut in half diagonally to serve.
Thanks so much for visiting! Do come again!
I am a person who just loves Turkey. I could eat it any time, any where, any how! Living on my own, having a turkey dinner can be somewhat of a challenge because unless I am having company, a turkey is just too much for me to cope with.
When my children (I have five) were growing up, their father and I would often hop over the border to the US and pick up turkeys to put in the freezer. They were cheaper and you could bring back one for every person in the car. Not that we ever did, seven turkeys is a bit much for anyone, but we did always bring back 3 or 4 for the freezer.
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I love American turkey. I confess I never had a dry one. They were always exceptional. But I digress. Cooking a whole turkey just doesn't happen for me anymore.
I do often see turkey pieces in the grocery store though and the other day I picked up a package of two turkey thighs, Butterball with the idea in mind that I was going go cook and enjoy them. I have always loved the dark meat of the turkey most of all!
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I decided I wanted to cook them in my air fryer. Who wants to heat up the oven for two turkey thighs? Not me!
OH, and now the days are warmer, who wants to heat up the oven anyways if you can possibly get away without having to. The air fryer is the way to go!
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Turkey is such a versatile and flavor filled meat. Why should it be reserved just for the holidays? I say we should cook it more often. In the UK you could often buy small boneless turkey breast roasts, or turkey steaks, ground turkey, etc.
They don't seem to do that here. The smallest bits I have seen are these bone in thighs, and half breasts. You can also get ground turkey, which makes fabulous turkey burgers.
I love turkey burgers. I'll choose one of them over a beef burger any day! One of my favorites are these Cheddar and Spinach Turkey Burgers. They are so darned good! Flavorful and juicy!
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I borrowed this recipe for cooking turkey thighs in the air fryer from a blog called Whole Lotta Yum, and adapted it for use and with dual measurements/temperatures both in North America and in the UK.
I am still really just learning how to use my air fryer and the first time I cook anything in it I like to have some guidance. Her recipe worked very well, with perfect results.
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I had everything in the kitchen to make the recipe with the exception of Herbs de Provence. I would not let that little thing stop me however. I simply made my own mixture up.
I love making my own spice and herb blends. I have included the recipe to make your own Herbs de Provence in the recipe notes! It worked a charm and is so beautifully fragrant.
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WHAT YOU NEED TO MAKE CRISPY HERB TURKEY THIGHS (AIR FRYER)
Its pretty simple really, aside from the air fryer. You kinda do need one of those, although for sure these could be cooked in the oven. It will just take appreciably longer!!
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
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The original recipe called for garlic salt. I don't keep garlic salt in the house, but I do always have garlic powder, so I used half salt and half garlic powder.
As I said, I made my own Herbs de Provence. I did not use the lavender flowers in the recipe. I confess I am not overly fond of eating lavender.
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She specified olive oil in her recipe. I don't waste extra virgin olive oil in cooking unless I know it is going to make a big difference in the end result flavor-wise. I tend to use light olive oil, which is still olive oil, but not from the first press.
I save the good stuff for other things.
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HOW TO COOK CRISPY HERB TURKEY THIGHS (AIR FRYER)
I love air fryer cooking. It is so simple and straight forward. If you follow these instructions and timings you should have perfect results!
Begin by preheating your air fryer to 370*F/187*C for 5 minutes.
While the air fryer is preheating, whisk the olive oil and all of the seasonings together in a small bowl to combine.
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Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
Air Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
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And that's it. Done! These were so delicious. Succulent and beautifully flavored with a lovely crisp skin. I served them simply with some potato salad and coleslaw for the perfect summer supper.
Of course I did not eat both of them myself. I ate about 2/3 of the smaller one. The rest I have refrigerated to use in a casserole over the next day or so. Or maybe even a hot sandwich. It all depends on my mood!
I any case I highly recommend cooking turkey thighs in the air cooker. They were excellent!!
Crispy Herb Turkey Thighs (Air Fryer)
Yield: 3 to 4
Prep time: 5 MinCook time: 30 MinInactive time: 10 MinTotal time: 45 Min
Crispy skinned, well flavored and super tender inside. Done in a little more than half an hour, not counting resting time. These are fabulously tasty!
Ingredients
- 2 to 3 turkey thighs (1/2 pound each) skin on, bone in
- 2 TBS light olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Herbs de Provence (see note)
- 1 TBS butter, melted
Instructions
- Preheat the air fryer to 370*F/187*C for 5 minutes.
- Whisk the olive oil and all of the seasonings together in a small bowl to combine.
- Pat the turkey thighs dry on both sides with some paper kitchen toweling. This will help to get the skin really crispy. Brush them well on both sides with the herbed oil and then place into a lightly oiled air fryer basket, skin side down.
- Fry for 10 minutes at 370*F/187C. Carefully flip them over. Air fry for a further 15 to 20 minutes until cooked through and the juices run clear. The internal temperature should be at least 165*F/74*C. (180*F/85*C is better and the meat will be even more tender.)
- Brush with the melted butter and leave to rest for 10 minutes before slicing and serving.
Notes
You can easily make your own Herbs de Province. Take 1 TBS fennel seed and 2 TBS dried rosemary. Grind to a powder in a spice grinder or mortar and pestle. Stir in 1/4 cup dried thyme, 3 TBS dried marjoram, 3 TBS summer savory (optional), 1 TBS dried tarragon, 1 TBS dried basil, 1 tsp dried chervil (optional), 1 tsp dried mint, and 1 tsp dried food grade lavender flowers (optional). Mix well to combine and store in a dark place in an air tight container for up to six months.
Thanks so much for visiting! Do come again!
Mostly I have spent time in Maine however. When I lived in New Brunswick we were always skipping across the border to go shopping and whatnot. It is a state with some of the most beautiful scenery and delicious seafood in the world.
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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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Usually when we went across shopping the day would include lunch or dinner at a local restaurant. Usually a Diner. I love adore New England Diners!
They serve the most delicious humble food in the most delicious and humble way! Usually their specials are written on paper place mats and stuck on the walls for all to see. At least the ones I went to were.
Beautiful meals, at affordable prices and everything is homemade. The pies . . . don't get me started on the pies.
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One thing Maine is famous for (as is Nova Scotia) is their seafood. Lobster, clams, scallops, haddock. Oh my the haddock. I come from a long line of fish and chips aficionados. Seriously.
Every time someone in my family goes out to dinner or lunch at a mom and pop type of place we get the fish and chips! We, simply put, are nuts about fish and chips!
This is not fish and chips, although if you are looking for fish and chips I do have an excellent recipe here. The batter is crisp and as light as air, and the chips are beautiful. Twice fried, which is the proper way to do them.
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One of the things I have always enjoyed in Maine is the Haddock Burger. They were everything you could ever want in a fish sandwich and more.
Soft toasted buns. Crisp crumb coated perfectly cooked fish. Rich tartar sauce. Plenty of sour pickles and lettuce. What more could you ask for in a sandwich? Not a lot!
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We are not quite up to travelling yet. I know lots are, but Covid still has me afraid to go very far. I know, that's sad, but its me and that's just how I roll.
I tend to be overcautious most of the time anyways, but am really not feeling like taking chances just as yet.
I did want to treat myself to a New England Haddock Burger however and so I did the next best thing. If the mountain won't come to Mohammed, Mohammed must go to the mountain.
I made my own. From scratch.
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WHAT YOU NEED TO MAKE A NEW ENGLAND HADDOCK BURGER
It may look like a lot, but I can promise you it isn't. Just simple ordinary things
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
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You could of course use frozen breaded fish for this, but I happen to be lucky enough to have a fish processing plant right around the corner from my house that sells fresh haddock daily. Its beautifully fresh and so delicious!
If you can get good fresh fish, I say make them from scratch.
I also like to make my own tartar sauce. It tastes infinitely better than anything from a jar. Trust me on this. Once you make your own, you will never want anything else.
I used Oh Snap crisp dill slices. I am addicted to those things. They are seriously crunchy and crisp.
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HOW TO MAKE NEW ENGLAND HADDOCK BURGERS
Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes. Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
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Heat the oil in a shallow, heavy bottomed skillet. While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off. Drain on paper toweling and sprinkle with a bit of salt.
To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
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I was in Haddock Burger heaven. I enjoyed every morsel of this tasty hot sandwich. The next best thing to travelling to Maine, and a whole lot cheaper. I really hope you will be inspired to want to make one for yourself!
Crisp potato chips or French fries would go very well on the side. As do a few extra pickles!
New England Haddock Burger
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These tasty sandwiches go down a real treat, with their soft toasted buns, crisp perfectly cooked fish, tangy homemade tartar sauce and crunchy dill pickles!
Ingredients
- 2 (4 oz) pieces of fresh haddock
- 1/4 cup (60ml) buttermilk
- 1/2 cup (45g) panko bread crumbs
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- oil for frying (canola or grapeseed, about 1/4 cup/60ml)
For the tartar sauce
- 1/2 stalk celery, trimmed and finely minced
- 1 TBS finely chopped sour pickles
- 1/2 TBS prepared horseradish
- 1 TBS coarsely chopped fresh flat leaf parsley
- 1/4 tsp dry mustard powder
- 3 TBS good quality mayonnaise
- 1/2 tsp lemon juice
- salt and black pepper to taste
You will also need
- 2 Kaiser buns, toasted and buttered on the cut sides
- lettuce leaves
- sliced dill pickles
Instructions
- Pour the buttermilk into a shallow bowl and add the fish, turning it to coat. Set aside to marinate for 10 minutes.
- Make the tartar sauce by combining all of the ingredients together in a bowl until well combined. Taste and adjust seasoning as required. Set aside.
- Place the panko into another shallow bowl and mix together with the salt and pepper, tossing well together to combine.
- Heat the oil in a shallow, heavy bottomed skillet.
- While the oil heats, remove the fish from the buttermilk, allowing any excess to drip off. Season the fish lightly and dredge it in the panko bread crumbs until thoroughly coated.
- Pan fry the fish in the hot oil, cooking it for 5 minutes per side until golden brown. Do not flip until the fish is ready and golden brown on the first side. Turn carefully, but don't worry if some of the crumb falls off.
- Drain on paper toweling and sprinkle with a bit of salt.
- To assemble slather both of the cut sides of the buns with some tartar sauce. Layer with the lettuce, pickles and fish. Sandwich together and enjoy!
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