Archive for the ‘BURGERS & SANDWICHES’ Category
Dill Pickle Bacon Grilled Cheese
Pickles, bacon, Cheddar and Mozzarella cheeses, what is not to love? Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 slices bacon, cooked crispy, drain on paper towels
- 2 slices bread, of your choice
- butter, butter as needed
- 1 large dill pickle, sliced lengthwise, or even round pickle slices
- 2 slices Cheddar cheese
- 28 grams Mozzarella Cheese, shredded, (1 oz), or even 1 slice will work fine
Instructions
- Everything prepped, I cannot get large sandwich slices of Cheddar or Mozzarella, so I slice from blocks, very easy but 1 sandwich slice is 3 thin slices from a block for me. I have pickle spears, homemade, so just sliced a couple of those to make slices to cover a sandwich.
- Place a slice of bread on the counter, add a slice of Cheddar, then a layer of pickle slices, then the Mozzarella, then a layer of bacon, another slice of Cheddar, butter the other slice of bread and place that on top, butter side up. I assemble this before going into the pan as I want the heat to go through and melt the cheese from the start.
- Heat a non stick pan with about a tablespoon of butter, when melted and hot, pick the sandwich up and place in the pan.
- Cook until the bottom is golden brown, then carefully flip the sandwich over and cook the other side until golden brown.
- Remove to a plate, slice in half, enjoy.
Notes
Low cost per sandwich.
Shortcut: Fridge Pickles.
Variant: 1. Use mayo on the bread in place of butter.
Inspired by Spend With Pennies and theĀ link to this recipe is here.
United States.
United States.
Easy Ground Beef Hoagies
This comes from a friend and is highly recommended. This sounds absolutely delicious. On my to make, taste, and enjoy list, I might even go into a food coma with this dish. This recipe is wide open to changes to suit your families tastes as well. Change it up and make it your own.
Ingredients
- 500 grams ground beef, (1 lb)
- 500-750 grams fresh white button mushrooms, sliced, (1-1 1/2 lbs)
- 1 small onion, quartered and sliced
- 1 teaspoon onion powder
- 1 packet mushroom gravy
- 1 cup Mozzarella Cheese, cheese, additional cheese for topping if desired
- hoagie rolls, as needed, or hotdog buns
- extra light olive oil, as needed
- salt and pepper, as desired
Instructions
- Prep the mushrooms and onion.
- Heat a large non stick pan and add the olive oil, when hot, add the beef, mushrooms, and onion.
- Cook, breaking up the beef, until the beef is browned and cooked through.
- Drain the beef mixture then place on paper towels to drain even more. Wipe out the pan and return the beef mixture to the pan and set the pan aside.
- Prepare the gravy according to the packet instructions, when good and thick, pour into the pan with the beef mixture. Add the 1 cup of Mozzarella cheese and stir together. Heat on low to medium low heat until the cheese is melted in, and the mixture is heated through.
- Slice the hoagie rolls, spoon the beef mixture into the rolls, and top with additional cheese.
- Serve with chips, fries, a dill pickle spear (a must), salad, or any sides you desire.
Notes
Low cost per serving.
Variants: 1. Add diced green bell pepper or jalapeno peppers. 2. Add 1-2 slices of Provolone in the hoagie before adding the beef mixture.
Recipe adapted from Just A Pinch Recipe Club, Elaine Bovender, and the original recipe is here.
United States.
Photo provided by Just A Pinch Recipe Club, Amy Herald.
United States.
United States.
Photo provided by Just A Pinch Recipe Club, Amy Herald.
United States.
Salami Cream Cheese Sandwich
This recipe comes form a good friend, and it is delicious! I made this on 9 Feb 2019, the same day I came across this. Highly recommended.
Ingredients
- 250 grams Cream cheese, room temp, (8 oz)
- 1/4 cup spring onion, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 clove garlic, pressed
- 8 slices sandwich bread
- 280 grams salami, thin sliced, (10 oz)
- 8 lettuce leaves, or as desired
Instructions
- For the salami, I used Haus (German style), produced here in Thailand, which is beef and pork. Imported Genoa salami, one would need to take out a small loan to get that. This Haus salami is excellent. I used one pack, 70 grams (2 1/2 oz) for each sandwich.
- Add the cream cheese, spring onion, dill, and garlic to a mixing bowl.
- Mash together with a fork to completely mix.
- To make a sandwich, spread some cream cheese mix onto two slices of bread, top one slice of bread with the lettuce leaves.
- Top the lettuce with the salami slices from the whole 70 gram package or 2 1/2 ounces if the salami you are using is larger diameter.
- Top the sandwich with the other slice of bread. Slice in half, and enjoy. Repeat for remaining sandwiches. The cream cheese mix will keep refrigerated for 3 to 5 days.
Notes
The salami I used is 88 Baht/70 gram package (2 1/2 oz), that is 352 Baht. The cream cheese is 120 Baht/250 gram package. For 4 sandwiches, this is about $3.70 per sandwich. High cost but oh so good for a once in a while treat.
This recipe forĀ Salami Cream Cheese SandwichĀ is fromĀ Natasha's Kitchen.
Maid-Rites
This recipe is new to me as I had never heard of this type of sandwich. This recipe is from the Mark Twain Dinette in Hannibal, MO, and they have been making these since 1942. The recipe was provided to me by a good friend who has been enjoying these for 50 years, at the same dinette.
Ingredients
- 1 teaspoon olive oil
- 1/4 yellow onion, minced
- 500 grams ground beef, (1 lb)
- 1 cup beef broth, fresh or from powder
- 2 tablespoons prepared yellow mustard
- 2 tablespoons Worcestershire sauce
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- hamburger buns, steamed, for serving
Instructions
- Heat the olive oil in a non stick pan on medium heat, when hot, add the onion and cook until just tender.
- Add the ground beef and break it into crumbles while it cooks using your spatula.
- As the beef begins to brown, stir in the beef broth. Then add the mustard, Worcestershire sauce, salt, and pepper.
- Cook over medium heat for 15 minutes, stirring occasionally or until the liquid is cooked out.
- Spoon the crumbly meat mixture on a steamed hamburger bun. Serve topped with your choice of pickle slices, sliced onion, ketchup, or mustard, or any combination. Don't forget a couple a pickle spears on the side as well.
- Honorable mention by my friend providing this recipe: "I have been eating these for like 50 yrs. I prefer mine with sliced onion and mustard." So when I make this, that is what I am going to use as well, sounds like a winner.
Notes
Low cost.
Recipe provided by good friend, Patti Stone, and her recipe isĀ here.
United States.
United States.
Basic Crab Salad
I use imitation crab for this for this for several reasons, 1. I like it, 2. good sized black crabs are hard to get as nearly all are sold to restaurants. Crab salad is commonly called 'Seafood Salad' which I would say is incorrect as the only seafood is the crab, or in my case, fish that tastes like crab (yes, imitation crab is just fish). So Crab Salad it is, sounds much better than "Fish Flavored Like Crab Salad." You can make this many ways so it is different each time. This is just a common salad I put together. Enjoy.
Ingredients
- 500 grams imitation crab, (1 lb)
- 1 red onion, finely diced
- Ā½ cup celery, finely diced
- Ā½ cup mayo, start with less and use as needed
- Ā½ teaspoon paprika
- Ā½ teaspoon dill
- ā teaspoon salt
- Ā¼ teaspoon black pepper
Instructions
- Unwrap the crab sticks and slice them at an angle, add to mixing bowl.
- Dice the onion and celery and add to the bowl. (Chopped cilantro works well if no celery on hand, which is what I used.)
- Add remaining ingredients, but for the mayo, start with less than 1/2 cup. Gently mix everything together until all is coated with mayo, adding mayo as needed but not trying to make it dripping with mayo as well.
- Cover and place in the fridge for 1-2 hours before serving. (Once I put the salad in a container for the fridge, I added some halved cherry tomatoes and mixed those in.)
- When serving, gently mix the salad again. then serve. Serving options can be just as a side, on a bed of lettuce, or in a sandwich. Enjoy.
Notes
Tesco brand crab sticks, which taste perfectly acceptable, will cost about 95 Baht for 500 grams. For 4 servings this is about 68 cents per serving.
Variants: 1. Add halved cherry tomatoes. 2. No celery on hand? No problem, add Ā½ teaspoon of celery seed if you have that or use chopped cilantro. 4. Add Ā¼ cup sliced black olives. 5. Add Ā½ cup grated or cubed Cheddar cheese.
Tomato Sandwich
A tomato sandwich can be as simple as bread, mayo, and tomato slices, or you can use toast and add cheese (I guess that is a Kansas thing), add lettuce, avocado, bacon, etc. But if you add lettuce and bacon, then you have a BLT (which is an excellent sandwich), so we won't go there.
Ingredients
The Classic
- 2 slices white bread, or a hamburger bun (which is my choice)
- 1 fresh tomato, sliced thick
- mayo, as needed
- salt and pepper, as desired
Options
- 2 slices white bread, toasted
- 2 slices wheat bread, plain or toasted
- 1 fresh avocado, sliced
- 3-4 slices bacon, cooked crisp, but not used with the lettuce
- 1 slice cheese, your choice
- 1-2 lettuce leaves, but not used with the bacon
- fresh parsley leaves
- fresh sweet basil leaves, which sounds really good!
- onion, sliced thin, think mandolin sliced thin
- sardines
Instructions
The Classic
- Place the tomato slices on a paper towel to absorb some of the juice.
- Spread an ample amount of mayo on the bread slices or hamburger bun. Top a slice of bread with some tomato slices. Season with salt and pepper as desired.
- Top with the other slice of bread. Enjoy.
with Lettuce
- Place the tomato slices on a paper towel to absorb some of the juice.
- Spread an ample amount of mayo on the bread slices or hamburger bun. Top a slice of bread with 1-2 lettuce leaves, top with some tomato slices.
- Top with the other slice of bread. Enjoy.
Notes
Low cost.
Common sandwich that has been made for many years.
Ham & Provolone French Toast Sandwich
Sounds delicious! On my to cook list.
Ingredients
- 8 slices bread
- 16 slices ham
- 4-8 slices Provolone cheese
- 1 1/2 cups milk
- 3 eggs
- 1 teaspoon ground cinnamon
- powdered sugar, optional, for garnish
Instructions
- Lay out 4 slices of bread, top each with 1-2 slices of cheese, if you like cheese, use 2 slices per slice of bread.
- Top the cheese with 2 slices of ham.
- Top the ham with the remaining slices of bread.
- In a shallow dish or pie pan, add the milk, eggs, and cinnamon, and whisk together.
- Heat a non stick pan, cast iron pan, or a griddle would be ideal with some butter or ghee.
- When the pan is hot, dip a sandwich into the milk mixture, allowing the bread to soak up the milk, then turn the sandwich over and repeat with the other side, shake off excess milk.
- Place the sandwich in the hot pan, cook 2-3 minutes or until the bottom is golden brown, carefully flip and cook the other side until golden brown, remove from pan to a plate. Repeat with remaining sandwiches.
- Cut each sandwich in half, and optionally, dust with powdered sugar. Serve.
Notes
I will price this next time I get Provolone cheese. I will say fair cost for now per serving.
Adapted from an internet recipe.
Dill Pickle Cream Cheese Sandwich
This is from a good friend, and it is delicious! I make my own dill pickles, grow dill, and cream cheese is easily available, perfect. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams Cream cheese, softened, (8 oz)
- 1/3 cup dill pickles, finely diced, (Shortcut)
- 1 tablespoon dill pickle juice
- 1 tablespoon fresh dill, minced
- salt, to taste
- red pepper flakes, as desired
- 4 slices bread
- lettuce leaves, as desired
Instructions
- Add the cream cheese to a mixing bowl, left soften, use a fork to mash to make it nice and soft, clean off the fork with a spoon. Photo shows the cream cheese mashed, my homemade fridge pickles, and 1/3 cup of the pickles chopped. The dill is not in the photo but that is from my yard.
- Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
- Lay out two slices of bread, places lettuce slices on one slice as desired, spoon cream cheese, generously, on lettuce and spread out, top with remaining slices of bread. Enjoy.
Notes
Caroline Cream cheese is about 120 Baht. For two sandwiches, this is about $1.90 per sandwich.
Shortcut: Fridge Dill Pickles.
Variants: 1. Serve on toast. 2. Use bagels in place of sliced bread.
Recipe provided by good friend, Patti Stone, and her recipe isĀ here.
United States.
United States.
Roti John (Singapore Omelette Sandwich)
This is street food popular in Singapore and Malaysia, and it sounds very good. For this you can use baguettes or hot dog buns. When I make this, I may make the hot dog buns as well, I like a good challenge.
Ingredients
- 500 grams ground beef, (1 lb)
- 5 eggs, chicken or duck, beaten
- Ā½ cup shallots, finely diced
- 1 green chili, finely diced
- 1 teaspoon salt
- Ā¼ teaspoon black pepper
- 10 baguettes, or hot dog buns
- cooking oil, as needed
For Toppings & Sauce
- spring onions, sliced, white and green parts
- green chili, sliced
- tomato sauce
- sweet chili sauce
- Sriracha Chili Garlic sauce
- mayo
Instructions
- In a large mixing bowl, add the ground beef and mix in the eggs, then mix in the shallots, chili, salt, and pepper.
- Butterfly or split open the baguettes or hot dog buns, keeping them intact on on side.
- Heat a tablespoon of oil in a large non stick pan, when the pan is hot, spread some egg mixture on the cut sides of the baguettes and place cut side down in the pan, cook for about 2-3 minutes to set the egg and brown the beef (it is a thin layer so it cooks quickly), then flip over and cook the other side for about 1 minute.
- Serve with toppings and sauces as desired.
Notes
Low cost per serving.
Variant: 1. Use 2-3 cans sardines in olive oil, mashed in place of ground beef.
Tuna Salad
This recipe comes from a good friend, and she has never been wrong with a recipe, and this recipe is excellent as well. Makes for tasty sandwiches. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 cans tuna in water, standard size cans, or 2 cups fresh, Shortcut
- 1 medium brown onion, finely diced
- 1 medium Granny Smith apple, cored, seeded, diced
- 1 avocado, peeled, seeded, diced
- 1 cup mayo, or to taste
- Ā½ teaspoon lemon or lime juice, or to taste
- Ā½ cup toasted nuts, sliced almonds or chopped pecans, optional
- ā teaspoon black pepper, or to taste
Instructions
- Core and chop the apple. I use an apple corer and slicer that removes the core and makes 8 slices. I took each slice, slice it again lengthwise, then chopped. Add the lime or lemon juice at this time to prevent the chopped pieces from turning brown.
- Toast the nuts, your choice of almonds or walnuts, these are optional.
- Drain the tuna well or prepare fresh cooked tuna and let that drain after you have removed the bones and flaked it. If using fresh tuna, use 2 cups or 2 1/2 cups. Three cans of tuna (140 grams each), the onion, and apple with lime juice ready for mixing.
- Add all the ingredients to a large mixing bowl and mix to combine, taste and adjust mayo, pepper, and lemon/lime juice to your liking. Mixed and ready to chill, no nuts or avocado used this time.
- Cover and chill for a few hours, serve in sandwiches or as a dip.
Notes
Figure about 42 Baht per average size can of tuna, for 8 servings, this is about 66 cents per serving.
Shortcut: Tuna.
Variants: 1. Replace the tuna with 2 cups of cooked, chopped chicken. 2. Use a red onion in place of the brown onion. 3. Use a Fuji apple in place of the Granny Smith apple.