37 posts tagged sandwich
Grilled cheese sandwich
I’m done with the grilled cheese sandwich posts for the day. Check out the animated gif I made of this sandwich!
Grilled Swiss on whole wheat sourdough
World’s best meatloaf
I propose that someone come up with a better name for meatloaf. I get it that it’s not Beef Wellington or Prime Rib, but it’s a delicious comfort food that deserves a name with a little more appeal. This particular meatloaf is moist with a bit of a crispy edge and has a nice tangy sauce. It was superb last night with mashed potatoes and I can hardly wait to make a sandwich out of it today on soft bread with some mayo and a few pickle slices.
Check out the recipe that I posted before along with a picture of a yummy meatloaf sandwich.
This was lunch
Ham and Fontina cheese with Dijon mustard and garden lettuce on a homemade Dutch crunch roll.
Is this not the coolest thing ever? Five hours ago I didn’t know bread like this existed and now here it is, smelling and looking like something you might find in a fancy bakery. At the moment I’m feeling like a bread baking genius, even though it wasn’t hard to make.
Dutch crunch actually refers to a method rather than a type of bread. After the dough has risen you divide it into rolls or loaves and then spread a topping over the surface. As the bread expands in the oven the topping cracks and becomes crispy. The name originated in the Netherlands where it is known as tijgerbrood or tijgerbol (translation: tiger roll). Last time I looked tigers had stripes. I think “giraffe roll” might be more appropriate.
Dutch crunch rolls are perfect for sandwiches. The interior is super soft and fluffy – just right for some ham and Fontina cheese with a little Dijon mustard and new lettuces thinned from the garden. (Which was my lunch today.) Make 6 rolls.
Soft white roll ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water
- 1 cup warm milk
- 1 1/2 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt
- Up to 4 cups all purpose flour (I used only 3 1/4 cups)
Dutch crust topping ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 3/4 cup rice flour
In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
Preheat oven to 375 degrees.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
Combine all topping ingredients in a large bowl and beat vigorously with a whisk. The consistency should be like stiff royal icing, spreadable, but not runny. Add more water or rice flour if necessary. Coat the top of each roll with a thick layer of topping. (I used a knife and spread it like icing on a cake.) Bake for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
Did you wonder where those leftover ribs went? I might have left you hanging when I told you there were just enough to make an outrageous sandwich. Ta da! Here it is on a fluffy, Grand Central potato roll and topped with some homemade coleslaw. An icy beer on the side made a perfect lunch.
Easter breakfast: an egg salad sandwich and Baked Lays!
Leftover breaded chicken cutlets are a good thing to have in your frig
Chicken cutlet sandwich on ciabatta roll with sautéed portabella mushroom, provolone cheese, basil pesto and homemade marinara sauce. Have a little extra marinara sauce on the side for dunking.
My go-to, healthy breakfast
This breakfast sandwich takes less than five minutes to prepare!
- 1 piece multigrain bread
- 1 egg, lightly beaten
- 1 Morningstar sausage patty (or other small, meat substitute patty)
- Thin slices of reduced-fat cheddar cheese
- Sliced tomato
Toast 1 piece multigrain bread and cut in half. Spray a small, glass dish with non-stick cooking spray and pour in one lightly beaten egg. Microwave egg 50 seconds on high. Remove egg and microwave sausage patty on high for 1 minute. Create sandwich!