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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Is there anything more comforting to have for a hearty lunch or a light supper than a cup of hot tomato soup and a grilled cheese sandwich? I think not!
This quintessential pairing has been pleasing folks and families for years and years. It was considered comfort food in the olden days and it is comfort food now!
Not only are the two together a fabulous combination, but this is a combo which makes for a fairly economical meal! It was so when I was a child. It was so when I was bringing up my own children an it is so today!
Few culinary combinations seem to sooth the soul quite like this one. I am speaking from experience here. 😁
You can of course make your tomato soup from scratch. Homemade tomato soup is really nice and not all that hard to make. I have several recipes for it here on the blog.
Honeyed Tomato Soup is a real favorite. Roasted Tomato and Rice Soup is also very nice. I am going to go out on a limb here however and just fess up. You can't get much better than a bowl or mug of Campbell's Tomato Soup. I also like Heinz. Both are very good.
Today for me it was Campbell's Tomato Soup, which I enjoyed in a mug. I confess I also like to melt a pat of butter on top of my hot tomato soup, and sprinkle it with plenty of black pepper.
If I was just having soup I would break lots of saltine crackers into it as well. Today, however, I was going to enjoy it with a grilled cheese.
And not just any grilled cheese sandwich either. I was going to be enjoying a Cheese Crusted Grilled Cheese. Yes. You heard that right. I went there.
A grilled cheese sandwich which is cheesy not only on the inside, but also on the outside! Talk about double yum! This is it!
A delectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . .
but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!
WHAT DO YOU NEED TO MAKE A CHEESE CRUSTED GRILLED CHEESE
Nothing too out of the ordinary. Simple ingredients put together in the most delicious way.
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
For the outside I chose a grated Parmesan Cheese. For this purpose I just used an already grated Parmesan that comes in the bag. It has a larger texture. If you are grating your own, use the large holes on your grater.
I used a Tex Mex cheese blend for the interior for plenty of flavor which was a combination of Jack, Pepper Jack, Cheddar and Mozzarella cheeses. You can use whichever cheese you like, so long as it is melty and you enjoy it.
You can even use cheese slices if you so wish. I like American cheese, but failing that, Kraft makes an Extra Cheddar slice here in Canada that is good. They are not individually wrapped. You need to peel them apart.
Lets talk bread here. You can use whatever kind of bread you like. I think White bread works best of all and today I used a sour dough white.
You could go really old school here and use something like Wonder bread, but I think where we are crusting the outside with cheese you want something a bit sturdier. (Just my humble opinion.)
Oh, and there is no substitution for real butter. Just saying.
HOW TO MAKE CHEESE CRUSTED GRILLED CHEESE
The outsides of these tasty sandwiches are coated with grated Parmesan Cheese prior to grilling. Beaten egg is brushed on the outsides so that the cheese sticks.
It will still fall off if you flip it over, which is why I do each slice separately and flip them into the pan individually, cooking them until the cheese starts to melt and adhere before filling.
Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate. Melt the butter in a large skillet over medium low heat. Brush two slices of the bread with the beaten egg and press into the Parmesan cheese.
Transfer to the skillet and place them into the skillet cheese side down. Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side.
Place the other slice of cheese bread on top, cheese side up. Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
Place in a low oven to keep warm while you repeat with the other two slices of bread, etc. to make the other sandwich. Serve hot with your favorite soup on the side or some potato chips.
As you can see the sandwiches come out beautifully crisp and golden brown on the outsides, and there is plenty of cheese as well on the insides.
I think it is just enough and wouldn't want too much more than this!
I'm a dunker, are you? Yes, I am pretty common and I like to dunk my sandwich into my soup. It gives me great pleasure.
I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup. The heart wants what the heart wants. Enjoy!
Cheese Crusted Grilled Cheese
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is the cheesiest grilled cheese, with a crust of cheese on the outside and plenty of cheese melted on the inside. Can you say scrumptious?
Ingredients
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
Instructions
- Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate.
- Melt the butter in a large skillet over medium low heat.
- Brush two slices of the bread with the beaten egg and press into the Parmesan cheese. Transfer to the skillet and place them into the skillet cheese side down.
- Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side. Place the other slice of cheese bread on top, cheese side up.
- Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
- Place in a low oven to keep warm while you repeat with the other two slices of bread, etc.
- Serve hot with your favorite soup on the side or some potato chips.
Thank you for visiting! Do come again!
I think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.
Often in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.
One of the nice things about it is that you can use just about any bread or even stale cake to make it. Croissants, brioche, French bread, etc. even donuts!
Yes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain. They can be yeast or they can be cake. Today I happened to have some stale cake donuts and so I used them with excellent results.
If you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.
You will be slicing the donuts in half horizontally through the middle and filling them with jam. You can use any kind of jam which you enjoy. Today I used cherry.
But any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.
I love these old fashioned types of puddings. They never go out of fashion. As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.
They are timeless. Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.
WHAT YOU NEED TO MAKE DONUT & JAM BREAD PUDDING
Its simple really.
- 3 stale donuts (either cake or yeast) (cake will give you a softer finish)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (today I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract (goes wonderfully with fruit)
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Seriously nothing is more comforting than this pudding.
I can hear people thinking, who has leftover or stale donuts? Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!
We can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.
I know . . . I should just freeze them!
HOW TO MAKE DONUT & JAM BREAD PUDDING
Seriously nothing could be easier. You really cannot mess this up, unless you make the mistake of overbaking it.
You want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.
Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
Sprinkle with some icing sugar and serve warm.
And that's it. Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up. Its soft and indulgent, rich even.
The outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds. The middles nice and sweet from the jam.
Of course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top. In North America you might be more inclined to enjoy it with a scoop of ice cream.
The fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all. Yummity yum!!
Donut & Jam Bread Pudding
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is comfort food pure and simple and a great way to use up stale donuts.
Ingredients
- 3 stale donuts (either cake or yeast)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
- Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
- Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
- Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
- Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
- Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
- Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
- Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
- Sprinkle with some icing sugar and serve warm.
Thank you!!
Have you ever thought you were taking one thing out of the freezer only to discover when it thaws out that it is something else entirely? It happens to me a fair bit. Especially if I am in a hurry or tired.
I thought I was taking chicken out yesterday, but what I ended up taking out was mild Italian Sausage, and not whole links, but cocktail links. Just one of those days!!
I like Italian Sausage though, so all was not lost. I was just going to take it out of the skins and make a pasta sauce, but then I stumbled upon this recipe on 12 Tomatoes for a stuffed Italian Sausage.
It was a recipe they had adapted from Cook At Home Mom. And it used only three ingredients.
Three ingredients and one dish!! Low carb, keto friendly, and gluten free friendly if your sausages and sauce are also gluten free!! Quick, easy and delicious? Count me in!!
I am all for taking the easy route so long as it is also the delicious route! I was intrigued and I had to try it. I could not resist.
They did use full sized sausages, but I thought that it would also work very well with the cocktail sized ones.
Not only would they be the perfect size for an appetizer, but they would also work well in slider buns for Stuffed Italian Sausage Sliders!
I did make a few changes though. In the main being that I used a four cheese Italian blend rather than string mozzarella cheese. That's just not something I have in my house. I used to keep it on hand when I had Mitzie as it was one of her favorite things, but . . . my KitKats are not into string cheese.
WHAT YOU NEED TO MAKE EASY STUFFED ITALIAN SAUSAGE
Could this list be any shorter? I think not!
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Make sure you use a good quality sausage for this. I like the PC Free From Sausages here in Canada. I have found them to be incredibly juicy and flavor filled.
Not only that but they are meaty and not full of fillers and other nasty bits. They are also made from grain fed Canadian pork which has been raised without the use of antibiotics. This is important to me.
In the original recipe they did use the string cheese, but I felt a four cheese blend would work nicely and taste even better. I was right.
I used a mix that contained mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone. If you can't find a cheese blend, then you could mix up your own blend using the cheeses you have on hand, or you could use just mozzarella.
I thought the cheese blend would make for some nice flavors and it really did.
You also want to use a marinara sauce with a nice flavor. I used one with garlic and basil. You can use whatever sauce you happen to enjoy.
There is no end to the variety that is available in the shops these days. When I was a child there was Catelli basically and it came in a tin. At least that is what my mother always bought. We didn't mind. We didn't know any better!
HOW TO MAKE EASY STUFFED ITALIAN SAUSAGE
Nothing could really be easier. I promise!!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
Pour the marinara sauce into the casserole dish and spread it out evenly.
Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through. You want to be able to open them up like a book without them falling apart.
Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
Place the stuffed sausages into the baking dish on top of the marinara sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
If desired, pop briefly beneath a hot broiler/grill for five minutes.
And that's it! Easy peasy and ready to serve with your favorite pasta, or rice, or even potatoes. Popped between a couple slices of garlic bread these would make for a great Italian Sandwich!
Gooey, cheesy, saucy, and lightly spiced, you just can't go wrong. I predict this is going to become a family favorite, both for the ease of preparation and for the taste!
Easy Stuffed Italian Sausage
Yield: 6
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Quick and easy to make. Low carb and gluten free if you choose a gluten free sausage and sauce. Only three basic ingredients and delicious. What more could you want?
Ingredients
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
- Pour the marinara sauce into the casserole dish and spread it out evenly.
- Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.
- Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
- Place the stuffed sausages into the baking dish on top of the marinara sauce.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
- If desired, pop briefly beneath a hot broiler/grill for five minutes.
Thank you!!
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