BURGERS & SANDWICHES | Thailand 1 Dollar Meals

Sardine Sandwich III

May 1, 2022 Lee

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Sardine Sandwich III

Ayam Brand, Malaysia.

Sounds like an excellent sardine filling for a sandwich. This should make 1 thick sandwich or 2 leaner ones, I will sort this when I make it.

Prep Time 5

Total Time 5

Course Lunch, Main Dish

Cuisine Asian

Servings sandwich

Ingredients

1 tin sardines in olive oil, drained
4 green olives, chopped
1 shallot, finely diced
2 slices bread, of your choice

Instructions

Add the drained sardines, olives, and shallot to a mixing bowl and mix with a fork to combine.
Spread mixture on a slice of bread of your choice, top with another slice.
Enjoy.

Notes

Fair cost depending on where you source the sardines from. Sardines in olive oil is not common in Thailand.

Variant: 1. Toast the bread before making the sandwich.

* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES

Salmon Salad II

January 20, 2022 Lee

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Salmon Salad II

Lee

I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish so I experimented and made this for my dinner. This is the second version I came up with and made this on 19 Jan 2022, and it is delicious.

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Prep Time 10

Passive Time 1

Course Lunch, Main Dish

Servings sandwiches

Ingredients

½ can salmon, drained, (15 oz / 425 g can)
¼ medium onion, diced
2 teaspoons Dijon mustard
⅛ teaspoon black pepper
1 tablespoon cappers, drained
mayo, about 2 heaping tablespoons, or as desired
4 slices bread, plain or toasted and buttered, totally up to you

Instructions

First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
Add the mustard, black pepper, and capers, and add about a heaping tablespoon of mayo. (I took the photo before adding the capers, my mistake.)
Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.

Notes

High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.

Variant: 1. Add a chopped hard boiled egg.

#1 Go-To Recipes,* High Cost $1.51+ per Serving,BURGERS & SANDWICHES,Fish - Salmon

January 19, 2022 Lee

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Salmon Salad I

Lee

I figured canned tuna makes a nice salad for a sandwich, so why not canned salmon? This is not low cost in Thailand however. My wife is not a fan of canned fish or yellow curry powder, so I got to experiment with this. This is the first version I came up with, made on 19 Jan 2022, and this is tasty!

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Prep Time 10

Passive Time 1

Course Lunch, Main Dish

Servings sandwiches

Ingredients

½ can salmon, drained, (15 oz / 425 g can)
¼ medium onion, diced
½ teaspoon yellow curry powder
⅛ teaspoon garlic powder
mayo, about 2 heaping tablespoons, or as desired
4 slices bread, plain or toasted and buttered, totally up to you

Instructions

First thing I did was dice the onion and put in a storage dish, then drained the salmon and added that and sort of flaked it up with a fork. (I was making 2 different salmon dishes at the same time, and I left the skin on and bones in the fish.)
Add the curry powder and garlic powder, and add about a heaping tablespoon of mayo.
Mix together and add mayo as needed for your desired consistency. Cover, and place in the fridge for about an hour or two to chill.
Using bread of your choice, toasted and buttered is up to you. Add some salad to 2 slices of bread, top with remaining slices. Enjoy.

Notes

High cost based on the lowest price I can find for canned salmon is about $5/can, and from the photos, that is a small can, about 7 oz or so.

Variant: 1. Add a chopped hard boiled egg.

#1 Go-To Recipes,* High Cost $1.51+ per Serving,BURGERS & SANDWICHES,Fish - Salmon

Bologna, Ham, or Chicken Salad

January 7, 2022 Lee

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Bologna, Ham, or Chicken Salad

Just A Pinch Recipe Club, Beverly Dunlap, United States.

This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. This recipe requires a meat grinder or food processor, however, I can vouch for using a sharp knife and dicing sliced bologna or sliced ham. Link to the Shortcut is listed in the Notes section.

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Prep Time 15

Passive Time 2

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Meat Grinder or Food Processor

Ingredients

500 grams bologna, ham, or cooked chicken, (1 lb), see Step 1
4-6 dill pickles
6 hard boiled eggs, peeled, Shortcut
1 medium onion, quartered
1 cup mayo

Instructions

For the Bologna and Ham, feel free to use bulk unsliced, or sliced. For sliced, you can use a sharp knife and quickly dice this, then finely dice the other ingredients, saving you the cleaning of a grinder or food processor. For grinding or processing, cut the bologna or ham into chunks.
For the Chicken, cook it your preferred way, boiling, baking, leftovers, rotisserie, you get the idea. For this a grinder or processor would be the best way to go. Cut the chicken in to chunks.

Grinder / Food Processor Method

Run the bologna, ham, or chicken, pickles, eggs, and onion through your meat grinder or pulse with an S blade in your food processor until finely chopped.
Mix the ground / chopped ingredients together.
Add the mayo and mix together. Cover and place in the fridge for at least 2 hours or even overnight.
Serve on bread, toast (buttered), or on crackers, enjoy.

Knife Method

For sliced bologna or ham place a stack of slices on a cutting board, cut thin slices all the way across, turn the board 90° and slice again, result is finely diced bologna or ham, add to a mixing bowl.
Now finely dice the pickles, eggs, and onion, adding each to the same mixing bowl.
Mix together.
Add the mayo and mix that in. Cover and place in the fridge for at least 2 hours or even overnight. (I used Japanese Kewpie mayo, and already smoothed it out, ready to be covered and placed in the fridge.)
After several hours of chilling, I made sandwiches using my fresh baked multigrain bread, toasted and buttered. Delicious!

Notes

I will say Low cost for now as this does make a lot.

Shortcut: Perfect Hard Boiled Chicken Eggs.

#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES,CHICKEN & TURKEY,PORK

Andy’s Devilish Ham Spread

January 1, 2022 Lee

3 Comments

Andy's Devilish Ham Spread

Just a Pinch Recipe Club - Chef Andy Anderson, United States.

This recipe comes from a good friend, and Chef. I made this on 29 Mar 2022, and this is an excellent ham salad! A food processor or good blender is needed for this, and since I do not have a food processor, I used my electric meat grinder with the coarse plate, worked perfectly.

5 from 2 votes

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Prep Time 30

Passive Time 1

Total Time 1 30

Course Appetizer, Lunch, Main Dish

Cuisine American

Servings servings as sandwiches

Equipment

Food Processor / Blender / Meat Grinder , S blade for a processor, coarse plate (¼ in / 6 mm)

Ingredients

750 grams ham, roughly chopped, (1½ lb)
4-5 green olives, pitted

Binding Ingredients

⅓ cup mayo
56 grams Parmesan cheese, finely grated, (2 oz)
56 grams crushed pineapple, drained, blotted dry with a paper towel, (2 oz)
1-2 tablespoons sweet pickle relish, drained, blotted dry with a paper towel
1 tablespoon brown mustard
2 teaspoons hot sauce, I used Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
½ teaspoon celery salt
¼ teaspoon ground white pepper

Instructions

I went with the Variants, and cup up some Canadian Bacon steaks and chopped some capers.
Add the ham and olives to your food processor, or good blender, pulse in 1 second intervals until finely chopped. Or use a meat grinder which is my preference.
In a mixing bowl, add all the Binding Ingredients.
Mix together until well blended.
Add the mixture to the chopped ham and mix together. If mixture seems to dry, just mix in another tablespoon at a time. Cover and place in the fridge to chill and blend the flavors for at least an hour or even overnight.
Serve with crackers, as a sandwich filling, in a salad, or as an ingredient in other recipes that call for deviled ham.

Notes

For sandwiches, this is right about $1.50 per serving, so Fair cost.

Variants: 1. For those in Thailand, use Canadian Bacon Steaks from Makro in place of ham (this was by mistake but the taste is the same). 2. Use 1½ tablespoons of capers, drained and chopped, in place of olives.

#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES,INGREDIENTS,PORK

Tuna Egg Salad Sandwiches

December 30, 2021 Lee

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Tuna Egg Salad Sandwiches

Just A Pinch Recipe Club, June Shimp, United States.

This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.

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Prep Time 10

Passive Time 1

Course Lunch, Main Dish

Cuisine American

Servings sandwiches

Ingredients

2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
4 hard boiled eggs, sliced, Shortcut
2 tablespoons mayo, and as desired
2 tablespoons sweet relish
1 tablespoon brown mustard
½ teaspoon salt
½ teaspoon paprika
8 slices sandwich bread, toasted
butter, as needed

Instructions

Here my eggs are peeled and the tuna is ready.
Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
Mix together then add the sliced eggs.
Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.

Notes

Low cost per serving.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.

This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.

#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,EGGS - ALL,Eggs - Chicken,FISH - ALL,Fish - Tuna

Swiss Rabbit Stack-ups

August 31, 2021 Lee

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Swiss Rabbit Stack-ups

Adapted from a recipe in the Casserole Cook Book, page 112.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.

Prep Time 30

Cook Time 30

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

¼ cup onion, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
¾ cup chicken broth
1 cup milk
½ cup Swiss cheese, shredded
½ cup Parmesan cheese, grated
8 slices cooked ham
fresh asparagus, cooked, drained, as desired
8 slices bread

Instructions

In a saucepan on low heat, melt the butter. Add the onion and cook until tender.
Stir in the flour until smooth, slowly stir in the milk and broth, stir constantly until sauce thickens.
Stir in both cheeses, stirring until melted in and sauce is smooth. Remove from heat.
Place two slices of bread on each plate, top each with a slice of ham, then top each with asparagus.
Spoon sauce over each sandwich, serve and enjoy.

Notes

Fair cost per serving based on the ham slices, but an option could be use 2 slices sandwich ham per sandwich, which is low cost.

* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES

Midnight Snack Rabbit

August 31, 2021 Lee

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Midnight Snack Rabbit

Adapted from a recipe in the Casserole Cook Book, page 112.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.

Prep Time 30

Cook Time 30

Course Lunch, Main Dish, Snack

Cuisine American

Servings servings

Ingredients

1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
2 cups sharp Cheddar cheese, shredded
¼ cup stuffed green olives, sliced
¼ cup green bell pepper, diced
toast points, or sliced rye bread, for serving

Instructions

In a saucepan on very low heat, add the soup and cheese. Heat and stir until cheese melts in and mixture is hot.
Stir in the olives and bell pepper. Heat through.
Serve over toast points or slices of rye bread, enjoy.

Notes

Low cost per serving.

Shortcut: Condensed Cream of Mushroom Soup.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BURGERS & SANDWICHES

Welsh Rabbit Sandwiches

August 31, 2021 Lee

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Welsh Rabbit Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 112.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.

Prep Time 30

Cook Time 30

Course Lunch

Servings servings

Ingredients

250 grams sharp Cheddar cheese, shredded, (8 oz / ½ lb)
½ cup milk
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 dashes cayenne pepper
1 egg, well beaten
4 slices hot buttered toast
4 slices tomato

Instructions

In a saucepan on very low heat, add the cheese and milk, stir constantly until melted and smooth.
Stir in the mustard, Worcestershire sauce, and cayenne.
Stir some cheese mixture into the beaten egg, then add the egg to the cheese sauce and stir in. Stir until mixture thickens and is smooth and creamy.
Serve over hot buttered toast that is topped with tomato. Enjoy.

Notes

Low cost per serving.

* Best Value $1 or Less per Serving,BURGERS & SANDWICHES

Grilled Corned-beef Sandwiches

August 16, 2021 Lee

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Grilled Corned-beef Sandwiches

Adapted from a recipe in the Casserole Cook Book, page 157.

This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcuts are listed in the Recipe Notes section.

Prep Time 20

Cook Time 20

Course Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

12 slices light rye bread, Shortcut
½ cup Thousand Island Dressing, Shortcut
6 slices Swiss cheese
6 tablespoons sauerkraut, drained
corned beef, cooked or canned, sliced thin
butter, room temperature

Instructions

Spread 6 slices of bread with butter and place buttered side down on parchment paper. Spread each slice with dressing, top each with a slice of cheese, 1 tablespoon of sauerkraut, sliced corned beef, and another slice of bread. Spread butter top of the top slice.
Grill in a hot pan until the bottom is golden brown, turn over and grill the other side.
Cut each sandwich in half diagonally, serve, and enjoy.

Notes

Fair cost per serving based on the cheese and canned corned beef.

Shortcuts: Light Rye Bread (Bread Machine), Thousand Island Dressing.

* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES