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
Oh boy, I hope the Purists don't get after me on this one, but today I cooked a Reuben Sandwich in my air fryer. I have to say I really love making grilled sandwiches in my air fryer.
The bread ends up lovely and crispy, not a soggy piece of bread in sight. Buttery, crisp and generously filled, this was a delicious sandwich to sink my teeth into! I highly recommend it!
.JPG "Air Fryer Reuben Sandwich")
I thought I would share a little bit of history with you this morning about where the Reuben Sandwich got its beginnings, but wow, what a can of worms, with no less than two or three places claiming to have invented it! I don't want to touch that with a ten-foot pole.
Suffice it to say, it is a delicious sandwich, consisting of rye bread spread with thousand island dressing, and layered with plenty of corned beef/pastrami, sauerkraut and Swiss cheese.
.JPG "Air Fryer Reuben Sandwich")
The first Reuben Sandwich I ever tasted was when I was a very young woman and had moved to Winnipeg, Manitoba. I fell in love at first bite. What's not to love about a hot sandwich piled high with smoked/corned meat, cheese and sauerkraut!
I have also been lucky enough to enjoy this iconic sandwich in Montreal and in Toronto. My ex-sister-in-law was married to a Jewish man and lived in the Jewish part of Toronto, off Avenue Road. Oh boy, she used to get the best bagels at Gryfe's bakery.
.JPG "Air Fryer Reuben Sandwich")
She would bring them home in big paper bags. Two or three dozen of them. All nice and still warm from the oven. They were the best bagels I have ever eaten and have ruined me from ever enjoying another bagel quite the same.
We enjoyed them with smoked salmon and cream cheese and were in bagel heaven.
.JPG "Air Fryer Reuben Sandwich")
There is no place where I live now to get a good Bagel, or even a good Reuben sandwich. Even the rye bread is suspect, lol
But I did try to make one as best as I could with what was available, and it really was delicious.
.JPG "Air Fryer Reuben Sandwich")
WHAT YOU NEED TO MAKE AN AIR FRYER REUBEN SANDWICH
You do need a few specialized ingredients. Buy the best that you can of these, and you won't be disappointed.
- 2 slices rye bread
- softened butter to spread on the outside
- 1 TBS Thousand Island Dressing
- 1/4 pound (4 ounces/115g) thinly sliced corned beef or pastrami
- 3 ounces (85g) sauerkraut rinsed and drained well (about 1/3 cup)
- 2 thin slices of Swiss cheese
.JPG "Air Fryer Reuben Sandwich")
I used Chris Brother's Pastrami to make my sandwich. He makes pretty good Deli meats here in the Maritime provinces. I made my own thousand island dressing from scratch.
It is very easily done. With a bit of mayonnaise, ketchup, relish, onion, vinegar, salt and pepper. You can find some really good recipes online. I used this one here.
I used PC Swiss Cheese. You could get by with only one slice, but I thought two gave much better coverage. Also, buy the best sauerkraut that you can buy and make sure it is really drained well.
HOW TO MAKE AN AIR FRYER REUBEN SANDWICH
Nothing really could be easier. I have a Kuraidori Air Fryer that I purchased at my local Home Hardware.
Spread the softened butter on one side of each slice of rye bread. Flip over and spread half of the thousand island dressing on each slice.
Top one slice of bread with the corned beef. Top that with the sauerkraut and then the cheese slices. Place the other slice of bread on top, dressing side down, butter side up.
Place into the basket of your air fryer. Place the basket in the air fryer.
Air fry for 4 minutes at 390*F/198*C. Carefully flip over and continue to air fry at 390*F/198*C for a further 3 to 4 minutes until golden brown and the cheese has melted.
Cut in half on the diagonal to serve.
.JPG "Air Fryer Reuben Sandwich")
This was really delicious. Not quite on par with a true Reuben that you might get in a restaurant, but something which I really enjoyed, nevertheless.
If I make it again and I probably will, I may add a bit more Thousand Island dressing, but over-all it was really tasty. I loved the crisp and buttery toasted bread and there was just enough filling without going over the top.
The flavors might also be enhanced by warming up the meat and the sauerkraut first as well. I adapted this recipe from one that I found on Fork to Spoon for The Best Air Fryer Reuben Sandwich. The original recipe made four servings.
.JPG "Air Fryer Reuben Sandwich")
Some other Diner Style sandwich recipes on here that you might also enjoy are:
BAKED WESTERN SANDWICH - With oven hash. The egg, ham and vegetable filling for these delicious sandwiches bakes on one small, rimmed oven tray, ready to be cut and tucked between slices of hot buttered toast and served alongside of crisp edged oven roasted potatoes and onions. Delicious!
THE ULTRA TURKEY CLUB SANDWICH - Another hefty diner favorite with three slices of toasted bread, plenty of sliced turkey, lettuce, mayo, crisp streaky bacon, ripe juicy tomato and real cheddar cheese. One sandwich serves two people amply. If you know you are only going to be eating half a sandwich you can afford to fill this tasty sandwich generously!
CLASSIC TUNA SALAD - Lunch doesn't get much better than this old classic. What you have here is a delicious tuna salad filling made with beautiful albacore white tuna, mayonnaise, chopped celery, minced onion, lemon juice and seasoning on soft buttered white bread. This is the sandwich of my childhood. Delicious and comforting.
Air Fryer Reuben Sandwich
Yield: 1
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
The amounts given are for one delicious sandwich. You can multiply to make as many sandwiches as you want to make. Deliciously simple!
Ingredients
- 2 slices rye bread
- softened butter to spread on the outside
- 1 TBS Thousand Island Dressing
- 1/4 pound (4 ounces/115g) thinly sliced corned beef or pastrami
- 3 ounces (85g) sauerkraut rinsed and drained well (about 1/3 cup)
- 2 thin slices of swiss cheese
Instructions
- spread the softened butter on one side of each slice of rye bread. Flip over and spread half of the thousand island dressing on each slice.
- Top one slice of bread with the corned beef. Top that with the sauerkraut and then the cheese slices. Place the other slice of bread on top, dressing side down, butter side up.
- Place into the basket of your air fryer. Place the basket in the air fryer.
- Air fry for 4 minutes at 390*F/198*C. Carefully flip over and continue to air fry at 390*F/198*C for a further 3 to 4 minutes until golden brown and the cheese has melted.
- Cut in half on the diagonal to serve.
Thanks so much for visiting! Do come again!
No, your eyes are not deceiving you. That is not a photo of a loaf of bread. Instead it is a photo of a delicious cheese on toast, which is something tasty you can do with your bread after you bake it!
I thought it would be a lot more exciting to look at than a loaf of bread, as tasty as that loaf of bread might be!!
.JPG "Milk Bread")
There are only so many ways that you can present a loaf of bread before the photos all start to look the same, no matter how different the loaves might be from each other. No matter how delicious!
And this is one very delicious loaf of bread. So delicious I baked it twice last week! It is a bread machine recipe. I am making my bread machine pay for itself!
There are some people as might think that using a bread machine is cheating, but then again, they have never tasted my homemade from scratch bread. If they had they would know that using a bread machine is an improvement for me from the real deal.
.JPG "milk bread")
When baking traditional breads, I am really good at baking door stops! I kid you not. Okay, maybe slightly better, but not much. I have found that using my bread machine improves vastly upon that experience!
This recipe for Milk Bread Has been adapted from a recipe found in the book, The Bread Lover's Bread Machine book, but Beth Hensperger, which has become my bread machine bread baking bible!!
Seriously. I haven't had a loaf fail on me yet! And I have been baking at least two or three a week.
.JPG "Milk Bread")
This is a beautiful loaf of bread, the perfect loaf of white bread I would go so far as to say. It has a fabulous homemade bread flavor and a beautiful tight crumb as you can see.
Milk breads are in the category of lean breads, which simply means that they use very little fat or sweetener.
When you choose to use milk in a bread dough, it increases and strengthens the capacity of the flour to absorb liquid, especially when you are using a high gluten flour.
It also helps to decrease the acidity in a dough, causing the yeast to work more efficiently, and to age or ferment more slowly, giving your bread a delicate flavor.
Perfect for sandwiches and the like, this is quite simply a beautiful loaf of bread!
.JPG "cheese on toast")
I used some of it today to make myself some cheese on toast after church. Hence all the cheesy photos! Have you ever made cheese on toast? I wager most of you have. It makes a great light lunch!
Quick and easy too. On Sundays when I get home from church I am famished and quick and easy is the order of the day! I also usually go to my sister's for supper, so I need to eat something that is not so filling so as not to ruin that!
To make a good cheese on toast you want to start off with a great bread and I did. Toast it lightly in the toaster and then butter it lightly. You don't have to butter it, but I always do, and then I like to spread it lightly with some grainy mustard.
Cheese and mustard are perfect partners!
.JPG "cheese on toast")
After you have done that you can sprinkle on the cheese. Today I used a cheddar blend, but to be honest I prefer it with a much stronger cheddar. Pile on as little or as much cheese as you wish.
I, myself, am a bit of a glutton and I like to add a fair amount of cheese.
.JPG "Cheese on Toast")
Did your mother make you bacon and cheese on toast when you were growing up?? Mind did and what a treat that was. She would use process cheese slices and cooked bacon. My how delicious it was.
Today I remembered that I had some already cooked bacon in my freezer and I added some to half of my cheese on toast slices! Cheese and bacon are also perfect partners!
.JPG "cheese on toast")
A few minutes under a hot grill/broiler and Bob' your uncle! You have a very delicious Cheese on toast!
That bread all buttery toasty and golden edged. The cheese all ooey and gooey. The bacon crisp and delicious!
This is the perfect lunch. One of my favorite bits is the cheese that melts on the pan. Yes, yes, yummity, yummity!
.JPG "cheese on toast")
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
.JPG "cheese on toast")
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
I had a loaf fail last week and it was because I was in a rush and failed to make sure that the pan had engaged with bottom of the bread machine when I dropped the pan into the maker. As a result it did not mix up, rise or anything. I got a huge surprise when I opened the machine when it beeped to tell me it was done. Lesson learned! Don't be in such a rush!
.JPG "cheese on toast")
There are so many delicious things to do with a perfectly baked loaf of bread. I love a simple supper sometimes of just BREAD & JAM. One tasty mouthful and I am a child again! Soooo good!
I also love to enjoy it with soups and stews or with a tasty filling as a sandwich!
Leftovers are also never wasted. Some of my favorite ways to use stale bread are:
OLD TIME BREAD PUDDING - This is a lovely old fashioned recipe which results in a dense and heavy bread pudding, nicely spiced and filled with fruit. You can cut it into squares and eat it out of hand. This is the bread pudding which fuels many British Childhood memories!
BREAD AND POTATO STUFFING - This is a very Maritime Canadian thing. This is the stuffing which always accompanied all of my childhood Thanksgiving and Christmas turkeys! It is delicious!
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - This is one of the most delicious bread puddings you could ever want to eat. It's rich custard is topped with the crunch of toasted almonds and the blackberry sauce is to die for!
I really hope that you will be inspired to bake this loaf of bread. It is truly a lovely loaf. You can let it bake totally in your bread machine, or use the dough cycle and finish the bread in a traditional oven, baking it in a traditional bread pan.
That way you don't have the paddle hole in the center of the loaf. This never bothers me actually, but I do know some people are put off by it! In any case, if bread be the staff of life, bake on! You won't be sorry!!
.JPG "Milk Bread")
Milk Bread
Yield: 1 (1 1/2 lb) loaf
This is a beautiful white bread for beginning bread makers. It has a beautiful homemade bread flavor. It will keep well for two to three days and makes beautiful sandwiches and toast!
Ingredients
- 1 1/8 cups (9 fluid ounces) whole full fat milk
- 1 TBS butter, cut into bits
- 3 cups (420g) bread flour
- 1 TBS sugar
- 1 TBS vital wheat gluten
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Add all of the ingredients to your bread machine according to the manufacturer's instructions for your particular model. (In mine you start with the yeast, then flour, butter, then wet, then salt.)
- Choose basic/white program setting, based on the options of your particular machine. Select the loaf size, color, and press start.
- When loaf is done, remove it from the baking pan and transfer to a wire rack to cool for at least half an hour prior to slicing it. (I know its hard to wait!!)
Thanks so much for visiting. Do come again!
Bread and Butter Pickles are my favorite of all the pickles you can make. Crisp and sweet, they are not too sour and have a nice flavor that goes with just about anything.
No surprise that they are amongst the most popular pickles out there. They have been around a very long time and have been gracing many a table for many, many years!
.JPG "Refrigerator Bread and Butter Pickles")
This recipe which I am sharing today is for a refrigerator version, so there is no real cooking involved. A simple brine is made and poured over cucumbers and onions, along with a few seeds, in jars. The jars are then left in the refrigerator to "age" for a few weeks.
The end result is a pickle that everyone is going to love! This is a small batch recipe, making only two pint jars. But to be honest, you don't want to have any more than that cluttering up your refrigerator! Small batch recipes suit me well because there is really only myself to please these days!
.JPG "Refrigerator Bread and Butter Pickles")
When my children were growing up I made tons of pickles every year. And they all got eaten. My children's favorites were always the dill pickles, but mine were always these! They are sweeter than dills and go well with just about anything.
It was said that they got their name from back during the depression days when people could only afford pickle and butter sandwiches for their lunch. It has also been said that people traded these pickles for essentials such as bread and butter in yet another theory.
Whatever the origin of the name is, one thing is for certain and that is that these are really delicious pickles!
.JPG "Refrigerator Bread and Butter Pickles")
WHAT YOU NEED TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Only a few basic ingredients, not including the jars. I have used canning jars, but in reality you can even do these in plastic tubs. No specialized equipment needed.
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
.JPG "Refrigerator Bread and Butter Pickles")
Pickling cucumbers are cucumbers which are specifically grown for use in making pickles. Their thinner skins, crunchy texture and smaller seeds make them ideal for pickling.
That is not to say that you cannot use regular cucumbers. You can use any cucumber if it is not over-ripe. I have even heard of people making these pickles with small zucchinis.
I never use the black peppercorns because I don't like them in my bread and butter pickles. I like my bread and butter pickles with just the mustard and celery seeds.
.JPG "Refrigerator Bread and Butter Pickles")
I have seen people add all kinds of things to these pickles however. Hot peppers or red chili flakes seem to be very popular. I like them just as they are however.
I use my mandolin to slice them into 1/4 inch coins. I also use the mandolin to slice the onions. It makes for better uniformity in the sizes. Some people like to crinkle cut them. By all means do so if that is what you enjoy and if you have a crinkle cutter!
.JPG "Refrigerator Bread and Butter Pickles")
HOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Nothing could be easier. No real cooking involved. Nothing but patience is needed while you wait for the brine to do its job and then they get better tasting with every week that follows!
Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
.JPG "Refrigerator Bread and Butter Pickles")
Top with the mustard and celery seeds, and peppercorns (if using).Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
Screw on the lids and place into the refrigerator. Leave for at least two weeks before using. These will keep for three to four months in the refrigerator.
.JPG "Refrigerator Bread and Butter Pickles")
As I said, the hardest part of making these is waiting for the brine to do its job. It is the same with any pickle I guess. The longer they sit the better. These are lovely and sweet and crisp.
I enjoyed some on this day with an air fryer grilled cheese sandwich, made on bread machine white sandwich bread. Oh boy but this was a delicious lunch.
To make a grilled cheese in the air fryer. Just butter your slices of bread and put them together with sliced processed cheese, butter side out.
Pop into your air fryer basket and fry at 370*F/185*C for 8 minutes, flipping the sandwich over halfway through the cook time. Delicious and crisp with perfectly melted cheese!
.JPG "Refrigerator Bread and Butter Pickles")
This is the season for pickling. If you are a person who loves do make pickles and relishes you might also enjoy these recipes:
GREEN TOMATO CHOW - The perfect recipe to use up some of the green tomatoes in the garden. This was my MIL's recipe and my family just loved it. I love this sweet green tomato chow better than any other kinds I have tried. Its perfectly delicious!
MILLION DOLLAR RELISH - Another small batch recipe, this tasty relish goes with just about anything. Nice and sweet, its is wonderful on hotdogs and hamburgers!
Refrigerator Bread & Butter Pickles
Yield: 2 pint jars
Crisp and sweet, these are my favorite pickles. This is a small batch recipe.
Ingredients
- 1 pound (450g) pickling cucumbers (about 4 small ones), blossom and stem ends removed and cut into spears or slices
- 1/2 large onion, thinly sliced
- 1 cup (240ml) white vinegar
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) filtered water
- 3/4 cup (150g) granulated sugar
- 2 tablespoons fine sea salt or pickling salt
- 1 tablespoon whole yellow mustard seeds
- 1 tablespoon whole black peppercorns (optional)
- 1 teaspoon celery seed
Instructions
- Make sure your jars are scrupulously clean. Wash them in hot soapy water, rinse well and dry with a clean dish towel.
- You can cut your cucumbers into 1/4 inch coins (crosswise) or into spears (lengthwise). If cutting into spears you will get about 8 spears per cucumber. I cut into coins using a mandolin.
- Pack the cucumbers and onions slices into the jars, using onion slices to keep the cucumbers separated.
- Top with the mustard and celery seeds, and peppercorns (if using).
- Combine both vinegars, the sugar, salt and water in a saucepan. Heat over medium high heat until the sugar and salt have completely dissolved and the mixture is hot.
- Pour the hot mixture over the cucumber mixture in the jars to cover completely. I fill them to the top. If there isn't enough you can add a bit of boiling water to make sure. You want to make sure the cucumbers are completely covered.
- Screw on the lids and place into the refrigerator. Leave for at least two weeks before using.
- These will keep for three to four months in the refrigerator.
Thanks so much for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons