Recipes tagged with « Sandwich »
Layered Ham Rocket Sandwich
A stacked sandwich with minced ham blended with dried cherries, peppery rocket pesto with toasted pumpkin seeds, tart pickled golden beets, and fluffy whipped cream cheese. Five large bread slices layered with thin cucumber ribbons and fresh herbs. Refrigerate several hours so flavors meld and bread soaks just right. Serves eight to ten without nuts. Adapt ingredients for pantry or seasonal availability. Focus on texture contrasts and balanced acidity for an elevated bite.
Savory Sweet Grilled Cheese
A grilled cheese collection with savory and sweet combos. Variations include smoked turkey with Granny Smith apple and sharp gouda, prosciutto chopped with fresh mozzarella pearls, smoked brisket layered with pickled cucumber and raclette, and ham paired with roasted asparagus. Sweet versions feature chocolate hazelnut spread with banana slices or maple butter spread with thin pear slices. Buttered bread griddled until golden and crisp. Quick prep and cooking times, a few minutes each side. Perfect for gluten-free or egg-free eating. Simple swaps suggested. Timing relies on visual and tactile cues rather than strict clocks.
Hearty Layered Sandwich
Robust sandwich with smoky, tangy layers of meats and veggies inside a crusty sourdough loaf. Roasting peppers till blistered for sweet charred notes, spreading softened garlic butter and sun-dried tomato tapenade for moisture and punch. Mozzarella sliced thin to melt between layers of assorted cold cuts and marinated artichokes, plus toasted pine nuts for crunch. Chilled to meld flavors while keeping bread firm. Serves 8 to 10.
Beef Mushroom Sandwiches with Quick Pickled Slaw
Sandwiches layered with thinly sliced sirloin, sautéed cremini mushrooms coated in Dijon and steak spices, topped with a fast-pickled cabbage slaw with carrot and fresh dill. Breads slathered with mustard; melting sharp cheddar ties it all. Techniques focus on quick marinating, proper searing, and sauce reduction. Ingredients switched to cremini mushrooms and replaced cider vinegar with rice vinegar for brighter acidity. Smaller portions of cabbage and carrot balanced for crunch and tang. Straighter approach with timing adjusted for more control on doneness and texture.
Veal Meatball Sub Twist
Savory meatball sandwich with caramelized shallots and thyme butter. Saute shallots slowly for deep sweetness. Swap chicken broth for beef stock to boost richness. Use turkey meatballs instead of veal for leaner option. Toasted ciabatta, sharp cheddar replacing provolone for sharper melt. Combine grainy mustard with horseradish mayo for bite. Melt cheese while bread crisps under grill. Serve with shredded romaine or pickled peppers to brighten. Texture contrast, layers of flavor. Practical tips for caramelization, broiling bread evenly, and adjusting moisture with stock reduction. Timing flexibility built on sight/sound cues. No fuss, just technique and taste.
Chorizo Pecan Melt
Muffins holo halves slathered in spicy harissa paste. Smoked gouda sliced thin. Toasted walnuts crushed chunky. Crispy pancetta bits scattered. Marinated pepperoncini chopped fine. Grilled until cheese bubbles, crusts crisp. Serves 5 to 7. Quick stack. Nutty, piquant, smoky. Simple ingredients twist, packed punch.
Hearty Club Breakfast
Bacon crisped to edge, eggs baked in mayo mix, three layers toast sandwich with fresh tomato and lettuce. Quick bake and instant assembly. Shift in ingredient amounts down by about 30 slightly. Use turkey bacon and Dijon mustard instead. Bread toasted with herb garlic spread. Timings shortened by 3-4 minutes overall. Four toothpicks per sandwich. Split omelette pieces, bacon warm in oven while assembling the layers. Cut into triangles for quick eating. Modern twist on classic club with tangy mustard and herb crunch. No nuts, no dairy, lactose free.
Fig Prosciutto Baguette
Sandwich with modified ingredients. Reduced bread portion. Butter swapped for olive oil spread. Chutney replaced by fig jam. Prosciutto quantity altered. Cheese swapped from cheddar to aged gouda. Added fresh arugula for bite. Onion replaced with thinly sliced shallots. Preparation reordered for efficiency. Slightly longer rest time for flavors. Cut sandwich diagonally instead of straight.