Taste USA: Sandwich

Saturday, June 25, 2016

grilled cheese sandwich

How to make grilled cheese sandwich recipe - Buttering the outside gives this sandwich a crunch that contrasts well with the melting cheese.

MAKES 1

PREP TIME 5 mins, COOK TIME 5 mins

Ingredients:
2 thick slices of goodquality white bread
2 tbsp unsalted butter, softened
1⁄4 cup grated good-quality sharp cheese, such as Cheddar

Method:
1 Preheat a grill pan or large, cast-iron frying pan. Spread a little butter on one side of each slice of bread and grill for 2 minutes, buttered-side down, until the bread is lightly toasted.

2 Remove the bread from the heat. Butter the other sides lightly, being sure to spread the butter all the way to the edges.

3 Turn the bread over to the lightly grilled side and spread the grated cheese evenly over one slice, then top it with the other slice, so that the pre-grilled sides are inside and the buttered ones outside.

4 Return the sandwich to the pan and grill for 2–3 minutes on each side, pressing down lightly with a spatula to ensure that the cheese melts. The sandwich is ready when it is golden brown and crispy, and the cheese has melted. Serve alongside Creamy tomato soup with corn and peppers (see p33).

COOK’S TIP:
When grilling, move the sandwich as little as possible. If you turn the sandwich more than once, it will be difficult to keep the grill marks aligned.

grilled cheese sandwich

bacon, onion, and cheese hot dogs

How to make bacon, onion, and cheese hot dogs recipe - Using caramelized onion, melted cheese, and pickled cucumber takes an everyday hot dog to another level.

MAKES 4

PREP TIME 10 mins, COOK TIME 45–50 mins

Ingredients:
3 tbsp olive oil
2 red onions, thinly sliced
1 tbsp sugar
3 tbsp balsamic vinegar
salt and freshly ground black pepper
4 slices of good-quality smoked bacon
4 good-quality thick hot dogs, or other smoked sausages
4 tbsp mild sweet mustard
1⁄2 cup grated Gruyère cheese
4 large hot dog buns
4 tbsp finely chopped pickled
cucumbers, to serve

Method:
1 Heat the oil in a medium, heavy-based frying pan over low heat. Add the onions and cook for 15 minutes, until softened but not browned. Add the sugar, vinegar, 2 tbsp water, and season well. Continue to cook for 15 minutes, or until the onions are sweet and sticky. Set aside.

2 Preheat the broiler on its highest setting. Run the blade of a large knife along the surface of each bacon slice to stretch out the bacon if it is thickly cut; this will help it wrap easily around the sausage. Thinly cut bacon can be used as it is. Prick each sausage a couple of times with a fork, then wrap a slice of bacon around each one, in a spiral fashion, so that the meat is covered with the bacon.

3 Place the wrapped sausages, join-side down, on a baking sheet and broil for 10–15 minutes, turning only after the top is crispy and brown. When they are crispy all over, remove from the broiler. Spread 1 tbsp of the mustard on top of each sausage. Arrange them together on the baking sheet, so that they are touching each other and sprinkle all over with the cheese, being sure to mound it up along each sausage. Return them to the broiler and cook briefly until the cheese is melted.

4 To serve, spread a quarter of the caramelized red onions into each hot dog bun, top with a bacon and cheese sausage, and sprinkle 1 tbsp of the pickled cucumbers along the top.

COOK’S TIP
These would also taste good when served with some Quick stovetop sauerkraut instead of the caramelized red onions.

WHAT’S THE STORY?
A hot dog is simply a cooked sausage typically either a frankfurter or wiener in a sliced bun. There is little doubt that hot sausages were first sold on the streets of the United States by German immigrants in the mid to late 19th century, although stories differ as to the identity of their creator. Most accounts agree that hot dogs first appeared in New York City.

bacon, onion, and cheese hot dogs

Deli style reuben

How to make Deli style reuben recipe - This sandwich is piled high with classic deli fillings, contrasting sweet, sour, and salty flavors.

SERVES 4

PREP TIME 10 mins, COOK TIME 10 mins

Ingredients:
8 slices of rye bread
16 slices of Swiss or Emmental cheese
1lb (450g) corned beef or pastrami
8 tbsp sauerkraut or from a jar
4 pats of butter

For the Russian dressing:
1⁄4 cup mayonnaise
2 tbsp creamed horseradish
1 tbsp ketchup
1 tsp Worcestershire sauce
salt and freshly ground black pepper

Method:
1 In a bowl, mix together the mayonnaise, horseradish, ketchup, and Worcestershire sauce. Season well.

2 Spread the dressing over each slice of bread. Layer 4 slices of bread with 2 slices of cheese, 3–5 slices of beef, sauerkraut, and 2 more slices of cheese. Top with the remaining slices of bread.

3 Melt a pat of butter in a frying pan over medium heat. Fry each sandwich for 1–2 minutes on each side, or until golden brown. Serve your Reuben hot with Refrigerator pickles (see p248) and kettle-cooked potato chips.

WHAT’S THE STORY?
Tales abound about who invented this sandwich, with Arnold Reuben of Reuben’s Delicatessen in New York City and Reuben Kulakofsky, a grocer from Omaha, Nebraska, both strong contenders. The first Reuben was probably made in the early 20th century and, by 1956, it had won “best sandwich” in a contest sponsored by the National Restaurant Association.

Deli style reuben

summer vegetable philly cheese steak

How to make summer vegetable philly cheese steak recipe - Give a lighter twist to the classic steak sandwich from Philadelphia by adding pan-fried summer vegetables.

SERVES 4

PREP TIME 10 mins, plus chilling, COOK TIME 30 mins

Ingredients:
2 tbsp butter
1 onion, chopped into large pieces
1 green bell pepper, chopped into large pieces
1 small eggplant, roughly chopped into large pieces
12 cremini or button mushrooms
1⁄2 tsp red pepper flakes
2 garlic cloves, crushed
salt and freshly ground black pepper
1lb 2oz (500g) sirloin steak, chilled for 45 minutes to make slicing easier
4 sub rolls
8 slices of provolone or Jarlsberg cheese
mustard, to serve

Method:
1 In a heavy-based frying pan, melt 1 tbsp of the butter over mediumlow heat. Add the onion, pepper, eggplant, mushrooms, red pepper flakes, and garlic. Season well. Cook the vegetables, stirring occasionally, for 15–20 minutes, or until tender.

2 Meanwhile, cut the steak into paper-thin slices. In a separate heavy-based frying pan, heat the remaining butter and cook the steak over medium-high heat. Add a pinch of salt and cook the meat, stirring occasionally, for 3–5 minutes, or until browned.

3 Slice each sub roll in half lengthwise, without cutting through the bottom, and line each roll with 2 slices of cheese. Add the vegetables and top with the steak. Serve hot with mustard.

summer vegetable philly cheese steak

Wednesday, June 15, 2016

Fruity Sandwich

How to Make Fruity Sandwich Recipe - preparation 5 minutes

Serves 2

Ingredients:
4 slices wholegrain bread
1 large banana, mashed
2 tsp mango chutney

Method:
1 Spread 2 slices of bread with the mashed banana. Spread the other 2 slices with mango chutney. Sandwich together and cut into quarters.

Prawn Mayo Sandwich

How to Make Prawn Mayo Sandwich Recipe - preparation 5 minutes

Serves 2

Ingredients:
125g/4oz peeled cooked prawns (shrimp)
2 tbsp mayonnaise
grated zest of 1 lemon
2 tbsp chopped fresh coriander (cilantro)
4 slices wholemeal bread

Method:
1 Mix the prawns, mayonnaise, lemon zest and coriander. Spread over 2 slices of bread and top with the other 2 slices. Cut into quarters.

Mexican Sandwich

How to Make Mexican Sandwich Recipe - preparation 10 minutes

Serves 2

Ingredients:
3 tbsp hot tomato salsa
1 baby avocado, peeled, stoned and diced
75g/3oz cooked chicken, shredded
4 slices wholegrain bread
2 tbsp low-fat fromage frais

Method:
1 Mix together the salsa, avocado and chicken. Spread over 2 slices of bread.

2 Spread the remaining slices with the fromage frais and sandwich together. Cut in half.

Turkey Sandwich

How to Make Turkey Sandwich Recipe - preparation 5 minutes

Serves 2

Ingredients:
2 tsp lite mayonnaise
4 slices wholegrain bread
a few sprigs of watercress
75g/3oz thinly sliced cooked turkey breast
2 tsp cranberry sauce

Method:
1 Spread the mayonnaise over 2 slices of bread. Add the watercress and turkey.

2 Spread the remaining slices with cranberry sauce and place on top. Cut in half.

Tuna Mayo Sandwich

How to Make Tuna Mayo Sandwich Recipe - preparation 5 minutes

Serves 2

Ingredients:
1 x 200g/7oz can tuna in brine, drained
1 tbsp mayonnaise
4 slices wholemeal bread
a few thin slices of cucumber

Method:
1 Mash the tuna with the mayonnaise until combined. Spread over 2 slices of bread.

2 Arrange the cucumber on top and cover with the remaining slices. Cut in half.

Egg and Cress Sandwich

How to Make Egg and Cress Sandwich Recipe - preparation 5 minutes plus boiling eggs

Serves 2

Ingredients:
2 hard-boiled eggs, peeled and mashed
2 tbsp mayonnaise
4 slices white bread
1 small punnet mustard and cress

Method:
1 Mix the egg with the mayonnaise and spread over 2 slices of bread. Sprinkle with the mustard and cress and cover with the remaining bread. Cut into quarters.

Grilled Tofu Sandwich

How to Make Grilled Tofu Sandwich Recipe - preparation 5 minutes cooking time 3–4 minutes

Serves 2

Ingredients:
2 slices marinated tofu
4 slices wholemeal bread
4 tbsp low-fat fromage frais
a few drops of sweet chilli sauce
a few rocket (arugula) leaves, shredded

Method:
1 Grill the tofu on a non-stick griddle pan until golden. Toast the bread on one side only.

2 Spread 2 slices on the untoasted side with fromage frais. Sprinkle with chilli sauce and add the tofu and rocket. Cover with the other slices of toast and cut in half.

BLT Sandwich

How to Make BLT Sandwich Recipe - preparation 5 minutes cooking time 5 minutes

Serves 2

Ingredients:
4 lean bacon rashers (slices)
4 slices Granary bread
2 tbsp lite mayonnaise
a few crisp lettuce leaves
2 ripe tomatoes, thinly sliced

Method:
1 Grill the bacon rashers until crisp.

2 Spread 2 slices of bread with mayonnaise and add the lettuce and tomatoes. Top with the bacon and cover with the remaining bread slices. Cut in half.

Spicy Chicken Sandwich

How to Make Spicy Chicken Sandwich Recipe - preparation 10 minutes

Serves 2

Ingredients:
2 tbsp mayonnaise
2 tsp mango chutney
2 tsp sultanas (golden raisins)
a good pinch of curry powder
75g/3oz cooked chicken, shredded
4 slices wholegrain bread

Method:
1 Mix the mayonnaise, mango chutney, sultanas and curry powder. Stir in the chicken.

2 Spread over 2 slices of bread and cover with the other slices. Cut in half.

Boursin Light Sandwich

How to Make Boursin Light Sandwich Recipe - preparation 5 minutes cooking time 5 minutes

Serves 2

Ingredients:
4 slices wholemeal bread
50g/2oz Boursin Light cheese
a few crisp salad leaves
1 ripe tomato, thinly sliced
4 lean bacon rashers (slices)

Method:
1 Spread the bread with the Boursin. Add the salad leaves and tomato to 2 slices.

2 Grill the bacon until crisp and put on top of the tomato. Cover with the remaining slices and cut in half.

Wednesday, May 18, 2016

Quick Steak and Rocket Sandwiches

How to Make Quick Steak and Rocket Sandwiches Recipe - preparation 15 minutes cooking time 2 minutes Serves 4

Ingredients:
50g/2oz/4 tbsp butter, softened
2 tbsp barbecue sauce
1 tbsp wholegrain mustard
4 slices crusty white bread
1 tbsp olive oil
4 thin frying steaks
a large handful of rocket (arugula) or watercress
3 tomatoes, sliced

Method:
1 Mix the butter, barbecue sauce and mustard together in a bowl and set aside. Toast the bread.

2 Heat the oil in a large frying pan set over a high heat. When the pan is really hot, add the steaks and cook for 20 seconds–1 minute on each side, depending on how you like them.

3 Spread the toast with the barbecue butter. Add some rocket or watercress and tomato, place a steak on top and serve. Read More

Steak and Red Onion Sandwiches

How to Make Steak and Red Onion Sandwiches Recipe - preparation 5 minutes cooking time 15–20 minutes Serves 2

Ingredients:
2 red onions, thinly sliced
3 tbsp olive oil
1 small ciabatta loaf
2 x 125g/4oz thin minute steaks
2 tsp Dijon mustard
a handful of rocket (arugula) leaves
2 ripe tomatoes, sliced
salt and ground black pepper

Method:
1 Put the red onions in a bowl with half of the olive oil and toss together to coat.

2 Spread the onion over the base of a foil-lined grill (broiling) pan. Grill (broil) for 10 minutes, turning the onions occasionally until soft and starting to caramelize. Set aside.

3 Cut the ciabatta in half lengthways and brush the cut side with olive oil. Place the two halves under the hot grill (broiler) and cook for 3–4 minutes, until warm. Remove, wrap in kitchen foil and keep warm.

4 Brush the steaks with olive oil and season with salt and pepper. Cook under the hot grill for 3–4 minutes, turning once, until cooked to your liking.

5 Spread the two bottom halves of the bread with mustard. Add the rocket and tomatoes, then the steak. Pile the onions on top, cover with the remaining bread and serve warm. Read More

Friday, April 29, 2016

Schlotzsky's Sandwich Rolls

How to make Schlotzsky's Sandwich Rolls Recipe

Ingredients:
1/2 c water,Warm
1 T sugar
1 pk rapid rise dry yeast
6 oz very milk,Warm
1/2 t salt
1/4 t baking soda,softened in
1 T water
2 1/2 c flour

Method:
In large mixing bowl combine warm water, sugar and yeast. Let stand about 5 minutes till very bubbly. With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.

Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved. Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter). OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moored Stew, insides also dusted in cornmeal.

Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down. Let raise almost an hour or till above rim of bowls or cans. Discard Saran pieces.

Bake on center rack of 375 oven about 20 minutes or till golden brown. Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.

TO USE FOR SANDWICHES:
slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden. Then fill with lettuce and assorted lunch meats and cheese or sandwich fillings. Read More

Mcdonalds Steak and Egg Breakfast Bagel Sandwich

How to make Mcdonalds Steak and Egg Breakfast Bagel Sandwich Recipe

Makes 4 servings

Sauce:
2 T mayonnaise
1 t creamy dill mustard

other ingredients:
1 sl white onion,quartered
1 14-ounce pkg. Steak-Umm chopped,(7-steaks)
4 eggs
1 t butter
salt
black pepper,Ground
4 plain bagels
8 sl Kraft Singles American-cheese

Method:
First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saut in the oil until light brown.

Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.

To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.

Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

Place a slice of cheese onto the face of each bagel half.

Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.

Place the finished omelette onto the meat on the bottom half of the sandwich.

Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Read More

Mcdonalds Spanish Omelet Breakfast Bagel Sandwich

How to make Mcdonalds Spanish Omelet Breakfast Bagel Sandwich Recipe

Sauce:
2 T mayonnaise
1 t creamy dill mustard

other ingredients:
2 t green pepper,Minced
2 t white onion,Minced
4 eggs
1 t butter
salt& black pepper,Ground
8 oz breakfast sausage
4 plain bagels
4 sl Kraft Singles American-cheese
4 sl Kraft Singles Monterey Jack-cheese

Method:
First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

First preheat pan over low heat. Add 1/4 teaspoon ofbutter. Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon minced white onion to the pan and saut for a couple minutes, or until softer.

Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Add the egg to the pan with the vegetables. Swirl the pan so that the egg spreads out. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows around from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelets over and turn off the heat.

Press the sausage into four 2-ounce patties approximately the size of the bagel. Cook the sausage in a large skillet over medium heat until brown. Drain when done.

Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

Place a slice of American cheese onto the face of the top bagel half.

Place a slice of Monterey Jack cheese over the face of the bottom bagel half.

Place a sausage patty on the cheese on the bottom bagel half.

Place the finished omelet onto the sausage on the bottom half of the sandwich.

Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Read More

Mcdonalds Ham And Egg Breakfast Bagel Sandwich

How to make Mcdonalds Ham And Egg Breakfast Bagel Sandwich Recipe

Makes 4 servings

Sauce:
2 T mayonnaise
1 t creamy dill mustard

other:
4 eggs
1 t butter
salt
black pepper,Ground
8 ounces deli sliced ham (2-3 per,Slices, sandwich)
4 plain bagels
8 sl Kraft Singles American cheese

Method:
First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.

To prepare the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time.

Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan.

Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan.

Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.

Heat up the ham in a covered dish in the microwave for 1 minute. This will make it hot, and keep it from drying.

Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden
brown.

You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.

When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half.

Place a slice of cheese onto the face of each bagel half.

Place the finished omelette onto the cheese on the bottom half of the sandwich.

Place the ham onto the egg.

Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Read More