Tag Archives for " Sandwiches "
Crock Pot French Dip Sandwiches
Flour On My Face
Crock Pot French Dip Sandwiches Need an easy recipe for the weekend? Or need something you can feed a crowd during game day? This Crock Pot French Dip Sandwiches recipe is one of the easiest crock pot sandwich recipes you will ever make. Three simple ingredients and you can be munching on one of the…
Crock Pot Hot Cheesy Chicken Sandwiches
Flour On My Face
Crock Pot Hot Cheesy Chicken Sandwiches Crock Pot Hot Cheesy Chicken Sandwiches is the perfect leftover chicken or rotisserie chicken recipe that takes all the hard work out of making a delicious hot chicken sandwich recipe for the family. Last week I shared a crock pot recipe for Crock Pot Rotisserie Chicken. If you love cooking…
Vegan sandwiches and beer by the canal in Amsterdam. This is the…
Vegan sandwiches and beer by the canal in Amsterdam. This is the life. Tofu scramble and seitan salami. #vegan #amsterdam (at Vegabond)
Ike’s Place: best sandwiches I’ve ever eaten and…
Ike’s Place: best sandwiches I’ve ever eaten and always worth the wait. This this the Vegan XXXtina with buffalo wings inside. #vegan #sf (at Ike’s)
Sour Cream and Cheddar Drop Biscuit Breakfast Sandwiches
I have a thing for biscuits. Or scones. Actually I’m not sure what the difference is between biscuits and scones. Regardless of what they’re called, they’re delicious and I pretty much eat them indiscriminately. I’ll randomly get an intense biscuit/scone craving and…
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What’s better than having a stash of these homemade Egg McMuffins in your freezer? Avoiding the drive-through. With these English muffin breakfast sandwiches you’ll have breakfast on demand.
I know that the idea of these breakfast sandwiches isn’t anything new. I’ve been making them for years and there are many posts out there on how to make them. However, you constantly email me asking what kinds of breakfasts foods can you have ready in your freezer that would feed growing kids. So I figured I’d share one of the many things that I make ahead and fill my freezer with.
These breakfast sandwiches are super easy to make -I mean, they are eggs, cheese, and ham inside an English muffin- and freeze really well. My husband and daughter are the only two in my house that eat these; but none the less, they need breakfast too! My husband likes that he can take these to work and give them a quick warm-up in the microwave at the office. My daughter typically eats these in the car when we don’t have time to eat at home on the way to school.
What I love is that you can use sprouted English muffins, whole-wheat english muffins, even gluten-free English muffins. My husband prefers smoked Gouda while my daughter likes mild cheddar cheese. Of course, you can use ham, bacon, or even breakfast sausage. The idea here is to upgrade your breakfast sandwich with better ingredients.
The story behind these guys is quite funny actually. Years ago, when I was pregnant with my first child, I craved these egg, ham, and cheese breakfast sandwiches. Not being a fan of the big yellow arches I just didn’t eat them. By the fourth month, I practically cried on the way to my pregnancy appointment for one of these (I blame the hormones).
My husband, being the awesome first-time dad that he was, drove me through the yellow arches and ordered one of these. I still remember the feeling of satisfaction only a pregnant woman can get when her body craves something. After that, I bought one of those sandwiches once a month until I delivered my baby girl. And that was the last time I bought one of those Egg McMuffins.
For years I made them at home -and still do- because you simply can’t beat the convenience of having a few (or many) in the freezer. I should also mention that they are very friendly on the budget, so if you have growing teenagers who can eat an entire box of cereal in one or two sittings; this might be a great recipe to try.
You can see how easy they are to make in the video below. I like to bake the eggs in the oven when I’m cooking other things; but of course, you can also cook the eggs in a pan on the stovetop. You get the idea.
And, in case you are wondering how exactly does one take this “to-go”; just wrap it in a paper towel and place it inside a lunchbox. The lunchbox acts as a carrying tray. This sandwich is easily consumed in our 13 minute drive to school in the morning along with a clementine or some berries.
The recipe below yields 6 breakfast sandwiches; but, why not double or triple the batch? Cook once, eat lots of times – that’s my motto.
Grilled cheese sandwich with tomato soup. Photo by DonES.
My Irish family has been telling me for yrs (ok, decades) that I was full of blarney & now I get a chance to make it work for me!.
Blarney Grilled Cheese & Chutney Sandwich
by Mary Pat (aka twissis)
Ingredients: butter, cheese, chutney, bread
Spread 1 tsp softened butter on each slice of bread (may use more as needed).
Spread 1 tbsp chutney on unbuttered side of half the slices.
Top chutney w/2 oz sliced Blarney, gouda or smoked gouda cheese.
Place bread slice on top, buttered side out.
Over med-low heat, brown in a lrg skillet (turning once or twice) till cheese is melted (1-2 min per side).
NOTE: Is it not cute the way they have so meticulously told us how to assemble & cook a grilled cheese sandwich? I loved it!