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
We don't always have days when we are wanting a big meal to eat for our suppers in this house. I think as you get older, your appetites change and you don't eat quite so much as you did when you were younger.
I can remember back when I was first married, some many years ago, having a full supper and then cooking a box of Kraft Dinner or making a boxed pizza mix with my husband to snack on in the evening. My how things have changed!
Not only would I not be hungry enough to eat such a hearty snack before bed these days, but I also would end up suffering all night with acid reflux if I did! No, ageing is not for the weak! It comes accompanied with all sorts of delights to experience!
Anyways, I digress. We don't always want a big meal. Sometimes we only want a sandwich. There is no need for it to be a boring sandwich however! (As if I could ever make a boring sandwich!)
This tasty sandwich takes the concept of a simple grilled cheese and infuses it with the flavours of Alsace . . .
You begin with marinating onions in a mix of vinegar, olive oil and seasoning . . . it doesn't take long to do this, only 15 minutes. You will want to slice your onions as thinly as you can. I used my Essential 5-in-1 vegetable shredder to slice my onions. It is a really handy tool to have in the kitchen. Easy to
use, clean, store and maintain. I love it and use it a lot. You can find out more here.
Once you have the onions marinating, you can slice your cheese. I like Gruyere cheese, which is a lovely melting cheese. Gruyere is a melty type of Swiss cheese, with a lovely nutty flavour. I adore it.
If you can't get it, you can substitute it with Emmenthal, Beaufort, Jarsberg, Comte or Raclette cheese, but do try to get the Gruyere if you can. Don't use processed Swiss cheese slices. There is really no comparison. NO comparison.
You will also need some grainy mustard. I adore grainy mustard . . . with its robust texture and slight heat, it is lovely in any sandwich.
Sour dough bread is best, but any good white loaf will work well. You do want a sturdy one that will stand up to the filling.
I like to cut my slices about 3/4 of an inch thick . . .
Buttered on the outside with softened butter and spread on the inside with the grainy mustard . . .
Then topped with half of the cheese, and the marinated onions . . . and finally the remaining cheese, and then closed in with the other slice of bread . . .
It is then toasted or griddled in a hot skillet, on a grill pan, or pressed in a panini press, until golden brown on both sides and the cheese is oozingly melty. Yum! These are so tasty!
Yield: 4
Grilled Cheese with Marinated Onions
prep time: 15 minscook time: 15 minstotal time: 30 mins
A very different kind of grilled cheese sandwich. Simple ingredients put together easily to give sandwich with real WOW factor!
ingredients:
- 70ml extra virgin olive oil (1/3 cup)
- 2 - 3 TBS sherry vinegar
- (can use white wine vinegar or champagne vinegar)
- 2 TBS Kosher salt
- 1 TBS freshly ground black pepper
- 2 medim brown onions, peeled and very thinly sliced
- 8 slices of white or whole wheat sour dough bread
- 62g of whole grain mustard (1/4 cup)
- 230g Gruyere cheese (8 ounces) cut into very thin slices
- softened butter
instructions:
- First prepare the marinated onions. Put the onions into a bowl along with the olive oil, vinegar, salt and pepper Rub together to combine and then sit aside for about 15 minutes to pickle.
- To assemble the sandwiches, butter each slice of bread on one side only. Place four slices, buttered side down and spread the unbuttered side with the grainy mustard. Top with half of the sliced cheese, trying to keep as much of it inside the edges of the bread as possible. Divide the pickled onions evenly amongst the sandwiches. Top with the remaining cheese and then the other four slices of bread, buttered sides up.
- Toast the sandwiches in a large skillet, or in a panini press until the bread is toasted completely and the cheese has melted. Cut on the diagonal to serve. Serve hot.
Created using The Recipes Generator
I served them with a bit of rocket on the side and a garnish of some of the pickled onions we have leftover from Christmas. This was pure and utter comfort. There is no other word for it. I can imagine that if you are the drinking sort it would go down really lovely with a sparkling lager or cider, and maybe even a few potato crisps/chips on the side. Simple flavours done well and done simply. You can't beat it! Bon Appetit!
Viet Nam has become somewhat of a "Go To"destination for many in these modern times. I have to say that its never been a place that I have wanted to go.
Mostly because I am not overly fond of high humidity or extremely high temperatures, and I am totally not fond of the two combined!
And so for countries like Viet Nam I am more of an armchair traveller, preferring to enjoy it from a distance and the comfort of my chair in my own home.
I used to be adventurous when I was younger, but not so much these days.
Last year my husband and I watched and enjoyed a program on Netflix entitled Travels with My Father, with Jack Whitehall and his dad. (Minus the bad language. You just can't get away from it today it seems.)
Anyways in the first series they ended up in Viet Nam and I thoroughly enjoyed seeing a side of Viet Nam that I was quite un-acquainted with, having only really known it from the conflict in the latter part of the last century. It was nice to be able to see it in another light.
One of the things food wise which is enjoyed now throughout the world is the Banh Mi, or a sandwich served on a French Baguette and stuffed with greens and a choice of fillings.
In fact it is considered to be amongst the top 10 culinary experiences of the country. Who doesn't love a good sandwich!
This version of the classic sandwich includes a deliciously fiery spiced mayo spread . . .
Shredded roasted chicken . . .
A layer of sweet pickled carrot . . .
Thinly sliced English cucumber . . .
And fresh coriander leaf (or cilantro as it is also known) . . .
All tucked into a lightly toasted French baguette . . .
I was able to make use of my Essential 5-in-1 vegetable shredder to
do my carrots for the salad. It is so easy to use and comes with a
handy bowl that you can shred your vegetables into.
I used it to slice my cucumber to just the right thin-ness and I made my carrot pickle in that bowl that I had grated it into. It is a really handy tool to have in the kitchen. Easy to
use, clean, store and maintain. I love it and use it a lot.
My husband and I really enjoyed these sandwiches. You can adjust the heat of the mayo by the amount of Sriracha sauce you add.
My husband quite enjoyed the heat. He likes thing spicy.
I really enjoyed the contrast of flavours and textures . . . the soft bun, the tangy pickle, the crisp cucumber, that spicy mayo, and of course the chicken. Altogether this was really lovely and I didn't have to go very far to enjoy it!
Some other sandwiches that you might enjoy from my archive of recipes are:
CROISSANT TURKEY CLUB SANDWICH - All the things you would expect in a club sandwich, turkey, smoky bacon, sliced tomato and crisp lettuce. Layered on a delicious buttery flaked croissant. What's not to love?
THE GRILLED STEAK SANDWICH - 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!
Yield: 4
Roast Chicken Bahn Mi
prep time: 30 minscook time: total time: 30 mins
A French-Vietnamese fusion sandwich which originated in Viet Nam during the French Colonial rule. They are easy to make and quite delicious! They are also a fabulous way to use up leftover roasted chicken or some of a rotisserie bird!
ingredients:
- 75ml white vinegar (1/3 cup)
- 30g white sugar (1/4 cup)
- 2 medium carrots, peeled and shredded
- 55g light mayonnaise (1/4 cup)
- 1 to 2 tsp Sriracha sauce (depending on how hot and spicy you like things)
- 1/2 tsp soy sauce
- large pinch sugar
- 1 (12 inch) French style baguette, split horizontally
- 1/2 pound cooked roast chicken, shredded
- 1/3 of a seedless cucumber, thinly sliced
- a handful of fresh coriander leaves (cilantro)
- 1 thinly sliced jalapeno pepper (optional)
instructions:
- First make the carrot relish. Heat the vinegar, salt and larger amount of sugar together gently, stirring to melt the sugar. Put the carrots into a bowl. Add the sweet vinegar and toss to coat. Leave to set for 15 minutes.
- To make the spicy mayonnaise, whisk together the mayonnaise, Sriracha sauce, soy sauce and pinch of sugar. Set aside.
- Toast the split baguette under the grill just until lightly browned. Spread both cut sides with some of the spicy mayonnaise. Top the bottom half with the shredded roast chicken.
- Drain the carrot relish well and pat dry with paper towels. Scatter over top of the chicken. Top with the cucumber slices and then the jalapeno, if using. Finally scatter the coriander leaf over top and then place the top of the bun over all, pressing down gently. Cut into 4 portions to serve.
Created using The Recipes Generator
I think some of the best adventures you can take food-wise at times can be the ones enjoyed within the comfort of your own home. Call me lazy but this works for me!
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As I write this (Saturday) it is the day of my mother's funeral. I wanted to bake something in my mom's memory today and the first thing which came to mind was these fabulous Butterscotch Cookies.
My mother used to bake these for us all the time when I was a child, either these or her soft molasses cookies. I've just realised that I don't have that recipe on here either, so I will have to bake them soon to share with you.
To be honest when we were kids we were not overly fond of these. We kind of took them for granted and not the treat that they were. We wanted cream stuffed store bought cookies . . . from the Keebler Elves, baked in a tree. We were not mature enough to appreciate the finer qualities and value of homemade goodies as opposed to store bought. (We liked frozen chicken pot pies for crying out loud, and Frozen TV dinners! 😝)
Actually we did enjoy these, we never turned them down . . . and my favourite ones were the ones that had lumps of brown sugar in them that hadn't quite gotten mixed totally into the dough. They ended up like little bits of butterescotch candy. Bonus!
These are refrigerator, slice and bake cookies. You make the dough and shape it into a log and then chill it overnight, ready to slice and bake as you need. Fresh baked cookies on call!
Flavoured with vanilla and brown sugar . . . nothing more . . . I used Muscovado brown sugar this time and I like them even more. (Muscovado brown sugar is a less refined brown sugar.)
They do use white vegetable fat . . . something like Crisco, Tenderflake, Trex, White Flora or the like. I have never made them with butter so I don't know how they would work with butter. I've always just used the white vegetable fat. I am not a snob that way.
I don't bake things like this often enough to be worried about any ill effects from using white vegetable fat. There are plenty of other things to worry about.
These are lovely and crisp . . .
See that lovely little lump of brown sugar there . . . that's mine!
Crisp and perfectly dunkable . . .
Equally at home with a hot cuppa as they are with a tall cold glass of milk!
They are delicious. I suspect they were a family recipe and one that my grandmother used to make for my mother, although in those days they would have used either lard or rendered bacon fat . . .
For me they are a lovely bit of delicious nostalgia and a fitting remembrance of a mother who loves us enough to bake us cookies from scratch, even if they were not always appreciated.
Yield: 5 dozen
Mom's Butterscotch Cookies
prep time: cook time: total time:
These cookies were not our favourites when we were growing up. Oddly enough, I love them now and feel very nostalgic when I bake them. They're actually quite delicious! I cringe to think that as a child I preferred a store bought sandwich cookie to these delights!
ingredients:
- 110g of white vegetable shortening (1/2 cup)
- 200g soft light brown sugar (1 cup packed)
- 1 egg
- 1/2 tsp vanilla
- 245g of flour (1 3/4 cup)
- 1/2 tsp baking soda
- 1/4 tsp salt
instructions:
- Cream the shortening and sugar together. Beat in the egg and vanilla. Sift the flour, soda and salt together and stir this into the creamed mixture until well combined. Shape into a log 2 1/2 inches across. Wrap well in wax paper or greaseproof paper and chill in the refrigerator overnight or until firm.
- Preheat the oven to 190*C.375*F/gas mark 5. Cut into 1/8 inch thick slices. Place on un-greased baking sheets, leaving space in between for spreading. Bake for 8 to 10 minutes until lightly golden brown. Store in an airtight container.
Created using The Recipes Generator
See how crisp they are? Luvelly jubbly!
They are also Grace approved! Ariana stopped by for a short visit and let Grace have one. I sent a bag full home with her. My Mum would have approved of that. Home baked Cookies = Love = Joy shared.
I love you mum. I can feel your love for us in every bite.
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