Archive for the ‘BURGERS & SANDWICHES’ Category
Fried Bologna & Cheese Sandwich
There is two ways to prepare this, non-grilled and grilled, and both ways are delicious. Un-Grilled is the classic way, and Grilled is just another step added.
Ingredients
- 2-4 slices bologna, deli thin slices or to your preference
- Sharp Cheddar cheese, shredded, as needed
- Monterey Jack cheese, shredded, as needed
- 2 slices bread, of your choice
- mayo, as needed
- extra light olive oil, as needed
- butter, as needed
Instructions
Un-Grilled
- Heat about 2 teaspoons of oil in a non stick pan, when hot, add the bologna and fry until heated through or all the way to crispy, then flip.
- Place a bit of each type of cheese on each slice of bologna and cover the pan with a lid until the cheese is melted.
- While the cheese is melting, spread some mayo on each slice of bread. After the cheese is melted, layer the bologna slices on a slice of bread with the mayo side up, then top with the other slice of bread, mayo side down.
- Slice the sandwich in half, and enjoy.
Grilled
- Heat about 2 teaspoons of oil in a non stick pan, when hot, add the bologna and fry until heated through or all the way to crispy, then flip.
- Place a bit of each type of cheese on each slice of bologna and cover the pan with a lid until the cheese is melted.
- While the cheese is melting, spread some butter or mayo on each slice of bread, place one slice butter or mayo side side down on parchment paper. After the cheese is melted on the bologna, layer the bologna slices on the slice of bread on the parchment, then top with the other slice of bread, butter or mayo side up.
- Quickly wipe out the oil from the pan, return the pan to heat then pick up the sandwich and place in the hot pan. Cook until the bottom until it is golden brown.
- Then carefully flip the sandwich and cook until golden brown, remove from the pan.
- Slice in half and enjoy.
Notes
Low cost per sandwich.
Variants: 1. Use just one type of cheese if desired. 2. Use use in place of bologna.
Adapted from an internet recipe.
Sausage Sandwich
Now a true British Sausage Sandwich would be Cumberland or Lincolnshire sausages on a floured bap with ketchup or brown sauce. However, this being Thailand, floured baps are quite scarce in a province where there is very few westerners, but I do make some excellent Cumberland sausage so that part is possible for me. But, I am going to make these with a bit of a twist. Here is 3 versions for you to enjoy.
Ingredients
1st Version (Asian)
- 4 links Arabiki sausage, in Thailand, these are 4 links to a pack
- 2 slices wheat bread, toasted
- ketchup, or Kewpie mayo, as desired
2nd Version (American)
- 1 link Italian sausage
- ½ onion, sliced
- 1 hamburger bun, or white bread
- Cream cheese, softened
3rd Version (British)
- 3-4 thin links Cumberland sausage
- 1 hamburger bun
- ketchup, or HP brown sauce
Instructions
1st Version (Asian)
- Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- Toast the bread, add the sausage links to one slice, top with ketchup or Kewpie mayo as desired.
- Top with the second slice of toasted bread, cut in half, enjoy.
2nd Version (American)
- Butterfly the sausage. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- In another pan, saute the onion until softened and starting to brown.
- Spread cream cheese on the top and bottom of the bun or on one side of each slice of bread. Place the sausage on the bottom of the bun or a slice of bread, top with the onion, top with the other half of bun or slice bread, enjoy.
3rd Version (British)
- Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- Add the sausage links to the bottom bun, top with ketchup or HP sauce as desired.
- Top with the other half of the bun, enjoy.
Notes
If making the Cumberland or Italian sausage yourself, this is a Low cost sandwich, if buying the sausage, this could be Fair to High priced per sandwich. I will mark this one as Fair priced for now.
BBQ Tuna Sandwich
This, I have to try, and it is touted as tasting like a BBQ pulled pork sandwich. On my to make list for sure!
Equipment
- Microwave
Ingredients
- 1 hamburger bun, or bread, toasted
- 1 can tuna in water or brine, drained
- 2-4 tablespoons BBQ sauce, of your choice, to taste
Instructions
- Drain the can of tuna well, place in a heatproof bowl. Add 2-4 tablespoons of BBQ sauce, to taste.
- Place a paper towel on top of the bowl and microwave the tuna for 1 minute.
- Add the BBQ tuna to the toasted bun or bread, top with the other slice, enjoy.
Notes
You can find tuna canned in water or brine from 30-50 baht/can. For this, I will just say Fair cost per serving (1 sandwich).
Egg & Onion Open Faced Sandwiches
This is a mix between regular egg salad and sliced egg sandwiches, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 slices whole wheat bread
- 2 hard boiled eggs, sliced thick, 4-5 slices each, Shortcut
- Kewpie mayo, or mayo of choice, as desired
- 1 spring onion, thinly sliced
- salt and pepper, as desired
- paprika, as desired
Instructions
- Lay the bread on two plates, spread an ample amount of mayo on each slice, my preference is Japanese Kewpie mayo but certainly use mayo of your choice.
- Add slices of the egg.
- Top with a generous sprinkling of paprika, then top with spring onion, serve and enjoy. Serve as a lunch or light dinner.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker).
Adapted from an internet recipe.
Caesar Chicken Sandwiches (Slow Cooker)
Excellent sounding chicken, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless, skinless, (1 lb)
- 2 cups creamy Caesar salad dressing, plus more for serving, (Shortcut)
- 1 cup chicken broth, fresh or from powder, (Shortcut)
- 1 tablespoon lemon or lime juice
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, smashed and minced
- 1 cup Parmesan cheese, finely grated
- salt and pepper, as desired
- 1 head lettuce, chopped
- 6 sandwich rolls, of your choice
- butter, as needed
- Parmesan cheese, shaved or shredded, for serving
Instructions
- To your slow cooker, add the first 7 ingredients, season with salt and pepper as desired, mix together. Place the lid on and set to High for 3-4.
- Check the chicken at 3 hours, if it easily shreds, it is ready, if not, let cook for another hour.
- When the chicken is ready, drain most of the liquid from the pot then use two forks and shred the chicken, mix and add additional Caesar dressing to get a nice creamy consistency.
- Toast the sandwich rolls and butter each piece. On the bottom parts of the rolls, add lettuce as desired, the Caesar chicken, season with pepper as desired, add some Parmesan cheese, top with the top of the roll.
- Serve and enjoy.
Notes
Low cost.
Shortcuts: Creamy Caesar Dressing, Chicken Broth (Pressure Cooker).
Adapted from an internet recipe.
Tuna Melts
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. And for this recipe, 5 variants are listed. Use the base recipe, and what you like, and make it your own signature sandwich. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread.
Equipment
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
For the Salad
- 1 can tuna in water, drained, (180 g / 6 oz)
- 1 stalk celery, finely diced
- 1 spring onion, sliced
- â…“ cup mayo
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon or lime juice
- salt and pepper, as desired, to taste
For the Sandwich
- 2 slices bread, of your choice, toasted
- fresh tomato, sliced, as desired
- Cheddar cheese, shredded or sliced, as desired
American Classic
- tuna salad, as stated above
- white bread, Wonder, toasted
- American cheese, slices, as desired
- fresh tomato, slices, as desired
New York Deli
- tuna salad, as stated above
- Pumpernickel bagel, sliced in half
- dill pickle, slice lengthwise into slabs, as desired
- New York Cheddar cheese, slices, as desired
Apple Pie
- tuna salad, as stated above, but mixed with chopped pecans and dried currents as desired
- apple, sliced, as desired
- brioche hamburger roll, sliced in half
- extra sharp Cheddar cheese
Hot & Spicy
- tuna salad, as stated above
- jalapeno slices, canned, as desired
- soft wheat taco shells
- roasted red pepper, as desired
- Pepper Jack cheese, as desired
Californian
- tuna salad, as stated above
- avocado slices, as desired
- almonds, slivered, as desired
- Asiago cheese, as desired
- whole grain bread
Instructions
- Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
- In a mixing bowl, add the Tuna Salad ingredients.
- Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
- Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
- Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
- Bake for 10-15 minutes or until cheese is melted, enjoy.
Notes
Low cost per sandwich.
Variants: 1. For bread, think white, wheat, whole grain, English muffins, leftover hamburger buns or hot dog buns, etc. 2. For cheese, Cheddar, Gouda, Swiss, Monterrey Jack. Colby, you get the picture. 3. Don't like an open face sandwich, just top with another toasted similar piece of bread and enjoy as a regular sandwich.
Caprese Sandwich
Sounds like a tasty sandwich, on my to make and taste list. This is a make as many sandwiches as you need so no quantities listed. You can make this on baguette, ciabatta rolls, or even toasted wheat bread.
Ingredients
- 2 slices wheat bread, toasted, or a split baguette or ciabatta roll
- tomato, sliced, as needed
- Mozzarella Cheese, sliced thick, as needed
- fresh basil leaves, as needed
- extra virgin olive oil, as needed
- salt and pepper, to taste, as desired
Instructions
- Place a slice of toast on a plate (or bread of your choice), cover the bread with tomato slices (depending on the size of your tomatoes), season with salt and pepper as desired
- Top the tomatoes with Mozzarella cheese and top that with some fresh basil leaves. Drizzle with some olive oil.
- Top wit the remaining toast, cut in half, and enjoy.
Notes
Low cost per sandwich.
Adapted from an internet recipe.
Egg Lettuce and Tomato Sandwich (ELT)
A straightforward sandwich with many variants. This recipe assumes you have hard boiled eggs already on hand.
Ingredients
- 2 hard boiled eggs, chicken or duck, sliced
- lettuce leaves, as desired
- fresh tomato, sliced, as desired
- 4 slices bread, toasted
- mayo, or mayo of your choice, as desired
- salt and pepper, as desired
Instructions
- Prep the lettuce and tomato. slice the hard boiled egg.
- Toast the bread then spread some mayo on each slice, to two slices, add a layer of tomato slices and season with salt and pepper as desired. I used Tor tomatoes.
- Top with lettuce leaves.
- Top the lettuce with egg slices.
- Top with the other slice of bread, mayo side down, slice in half, enjoy.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker), Perfect Hard Boiled Duck Eggs.
Variants: 1. Use plain bread instead of toasted. 2. Use a fried egg instead of hard boiled. 3. Add a slice of cheese, your choice. 4. Add two layers of tomato slices. 5. Use a croissant in place of toast. 6. Use a bagel in place of bread. 7. Use a hamburger bun in place of bread. 8. Add a slice or two of thin sliced smoked ham.
Adapted from an internet recipe.
Classic Tuna Salad Sandwiches
I have been making these for well over 30 years, about time I got around to actually writing this down, but I am going to post a friend's recipe here as a great guide. This recipe is wide open to changes to suit your taste. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cans tuna in oil, drained well
- 1 stalk celery, finely diced, Thai celery 2-3 stalk
- 2 dill pickles, diced, Shortcut
- 1 spring onion, sliced, white and green parts
- ½ cup mayo, of your choice, and as needed
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon or lime juice
- salt and pepper, as desired
- lettuce leaves, as desired, 2-3 per sandwich
- 8 slices bread, of your choice, rye would be perfect
Instructions
- To drain the tuna, you can simply crack open the lid and drain the oil, but I prefer to use a strainer, and in this photo, a rice strainer, this ensures the best drained tuna. Once it is good and drained, add the tuna to a mixing bowl.
- Slice and dice the celery, slice the spring onion, and dice the pickles. Add these to a mixing bowl. (I did not have my homemade pickles made so I added a tablespoon of chopped capers.)
- To the mixing bowl add the mayo, mustard, and juice. Mix well, and season with salt and pepper as desired to taste. Start with the stated ½ cup mayo and mix, add mayo as needed to get the consistency you desire. I added about a tablespoon more.
- Once you have the salad to your desired consistency, cover and place in the fridge for 1-2 hours to chill. This will store safely in the fridge about 2 days.
- When you are ready for a sandwich, or two, lay out the bread of your choice, add some mayo to each slice (I used Japanese Kewpie Mayo, it is in a squeeze bottle), add 2-3 lettuce leaves to a slice of bread.
- Top with ¼ of the tuna salad, top with another slice of bread, repeat for remaining sandwiches.
- Cut each sandwich in half, enjoy.
Notes
Low cost per serving.
Shortcut: Fridge Pickles.
Variants: 1. Serve as a salad on a bed of lettuce, serve in half an avocado, serve on a croissant. 2. Add a slice of Swiss cheese. 3. Add a chopped hard boiled egg. 4. Add a slice of tomato. 5. No pickles on hand? Use a tablespoon or so chopped capers. 6. If you prefer to used canned tuna in water, you may need to increase the mayo to ¾ cup.
Tomato & Dill Grilled Cream Cheese Sandwich
My odd creation, since cream cheese goes well with tomatoes, and dill goes well with cream cheese, and tomatoes are the star of any grilled sandwich, so I put all together in a grilled sandwich.
Ingredients
- 2 slices bread, of your choice
- Cream cheese, softened, as needed
- tomato slices, as needed
- fresh dill, chopped
- butter, as needed
Instructions
- Spread a generous amount of softened cream cheese on each bread slice.
- On one slice of bread, add a layer of tomato slices, top that with a good sprinkling of chopped fresh dill.
- Place the other slice of bread on top, cream cheese side down. Butter on the top slice of bread.
- Heat a non stick pan with a tablespoon of butter, when melted and hot, pick the sandwich up and set down in the butter.
- When the bottom is golden brown, carefully flip the sandwich over and cook the other side until golden brown.
- Remove from the pan, slice in half, serve with sides of your choice, enjoy.
Notes
Low cost.
I just winged this, turned out great, Lee Thayer.
Thailand.
Thailand.
