Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Sunday, October 9, 2016

Baked Ham, Egg and Cheese Sandwiches

Baked Ham, Egg and Cheese Sandwiches are the perfect make ahead breakfast for three or a crowd of 20. Assemble the night before and bake them up hot and fresh when your guests wake up.

I must confess that my go-to breakfasts for a crowd are usually pancakes, waffles or muffins. I make my life easy in the morning by getting organized the evening before, measuring out the dry ingredients into a big bowl and whisking together the wet ingredients in another bowl. I pop the wet ingredients in the refrigerator.

All that’s left to do in the morning is to combine the two and cook the batter, a process so simple that even I can do it while simultaneously sipping on my first cup of coffee. To measure ingredients in the morning, I’d have to be on my second cup to ensure any degree of accuracy. I’m sure many of you can relate.

This week my Sunday Supper group is sharing great recipes to serve when you are hosting a sleepover or slumber party.  I doubt my make-ahead batter tips are news to most of you so I decided to branch out a little. Baked Ham, Egg and Cheese Sandwiches take a little more time but you save that on clean up!

Ingredients per person
1 bread roll
1 slice ham
1 medium egg
Freshly ground black pepper
2 tablespoons finely grated sharp cheese
Sprinkle chopped green onions or chives

Extra equipment: aluminum foil cut in squares large enough to wrap your bread rolls individually

(If baking immediately, preheat your oven to preheat your oven to 350°F or 180°C.)

If baking the next morning, start here:
Use a sharp serrated knife to cut the top of your bread roll at a slight angle, like you would the top of a pumpkin for carving. Set aside.

Use the knife to cut around the hole so that you can remove the soft inside of the roll. Save it for another use like breadcrumbs or stuffing. You want to get the walls of the roll quite thin so that the heat can reach the egg quickly when we bake this.

Dry the ham slice with a paper towel and fit it into the roll, pressing down on the bottom to create more space for your egg. Don’t tear the ham or your egg will leak through to the bread roll, which we do not want.

If your eggs are very fresh, you might be able to skip this step: Crack the egg into a slotted spoon with tiny holes to let the very liquidy part of the egg drain away, leaving behind the rest of the white and the intact yolk.

Put the egg in the ham “bowl” in the roll.

Grind on some freshly ground black pepper then add the cheese on top. Sprinkle with some chopped green onion or chives.

Put the top back on the bread roll.

Wrap the whole roll completely with a piece of foil and set on a baking tray. Repeat as many times as necessary to feed all of your guests.

The baked ham, egg and cheese sandwiches can then be refrigerated overnight to be baked fresh and hot the next morning.

When you get up the next morning, preheat your oven to 350°F or 180°C and remove the baking pan from the refrigerator.

Once the oven is hot enough, put the pan with the sandwiches in and bake for about 15 minutes. Pull one out to check how cooked the egg yolk is. Pop it back in for a little longer if the egg is still a little too runny for your liking. You are starting with cold ham, eggs and cheese so the time will vary by how cold they were and how soft you like your egg yolks.

N.B. If you make these and bake right away without refrigerating, they will take a shorter time to cook. I tested it both ways, baking one immediately and baking the other three the next morning. I was very happy with the results either way.

Once done to your liking, remove from the oven and leave to cool enough to handle. Hand out foil-wrapped baked ham, egg and cheese sandwiches and napkins to your hungry crowd. No plates to wash! Or put them on plates and get fancy.

I haven’t tried it yet, but I’m thinking these could even be baked over a campfire in a Dutch oven or in a covered barbecue pit, away from the direct heat. Wouldn’t they be great for a Scout campout?

What's your favorite dish to bring or make for a slumber party? If you are looking for some great new ideas, Sunday Supper is here to help. Many thanks to our event manager, Cricket of Cricket's Confections and our host, Marion of Life Tastes Good.




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Wednesday, January 6, 2016

Coronation Chicken Filled Croissant Horns #FoodieExtravaganza

Curry powder and fruit chutney spice up the creamy sauce for coronation chicken, classic British picnic fare. Serve it stuffed in croissants for a pretty party dish.

I was sitting, nay, lounging (because it was New Year’s Day and there was Champagne!) in the Emirates Airlines lounge in London Gatwick airport just a few days ago, when I decided to check out the cold buffet. If you’ve ever had the pleasure of being in an Emirates lounge, you know that the dishes on offer are always tasty as well as presented in a most beautiful manner. But for once, I was disappointed. Oh, the coronation chicken was beautiful, spooned as it was onto a crispy green lettuce leaf, surrounded by fanned out slices of fresh apple and mango. But it was missing the zip of curry and chutney I’ve come to expect with this dish, which is one of my favorites. All in all, it was rather bland. When I expressed my dismay, my husband smiled, “Now you’ll have to make your own, right?” That man does know me.

So here I am with my coronation chicken, a recipe compiled from several found in my cookbooks and on the internet. The unifying theme of each seems to be the sauce, made with varying proportions of cream or mayonnaise and yogurt or even just mayo, with the addition of curry powder and chutney, usually with some lime or lemon juice. Some had apples, some celery. Tomato paste and no tomato paste. Others added blueberries, mango, dried apricots or sultanas to the mix. Some started with roast chicken, pulled off the bones; others with chopped poached breasts and yet others didn’t specify how the chicken should be cooked. Only that it should be. SO MANY RECIPES.

I’m sharing it today stuffed into disemboweled croissants. Yes, I just used disemboweled on a food blog. It’s one of those lovely English words that sounds exactly as it should, don’t you think? This month’s Foodie Extravaganza theme is croissants so I briefly considered making some puff pastry horns in which to serve my coronation chicken. I even own the little metal forms around which to bake the pastry. But it’s been a busy week and, frankly, it’s way easier for all of us to hollow out some fresh croissants from a nearby bakery and fill them.

And don’t they look pretty? Best part of all, of course, is the spicy coronation chicken inside.

With many thanks to Rosemary Hume, the original creator of the recipe for the 1953 coronation of Queen Elizabeth II plus Delia Smith, Hugh Fearnley-Whittingstall, Nigella Lawson, Jamie Oliver and all the other innovators who have come along since, this is my rendition.

For the sauce:
3/4 cup or 170g mayonnaise
1/2 cup or 125g plain thick Greek yoghurt
1 tablespoon hot curry powder, or to taste
2 tablespoons spicy fruity chutney (I used my own habanero nectarine kumquat chutney.)
2 teaspoons fresh lemon juice
Optional but recommended: 1/4-1/2 teaspoon cayenne
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper

For the salad:
1.1 lbs or 500g chicken breasts (Just two large breasts in my packet.)
1/4 cup or 45g pomegranate arils, plus extra to garnish, if desired
1/2 medium-sized tart apple (I used a Jazz weighing about 170g whole.)
Generous squeeze lemon juice (to keep the apple from browning)

To serve:
7-8 fresh croissants
Optional: some small lettuce leaves (They keep your plate clean, if that even matters to you. Otherwise, give your guests a fork as well.)

Slice the chicken breasts in half lengthwise through their middles so they will cook faster.

Poach them in lightly salted water to cover, until just cooked through. This shouldn't take more than about 10-12 minutes, depending on the thickness.

Still slightly pink in the middle. 
Drain and set aside to cool. You can pop them into the refrigerator to speed up the process.

Mix all of your sauce ingredients in a large bowl, big enough to hold your chicken and other ingredients later, with room for stirring.

Add a good squeeze of lemon juice to a small bowl. Peel, core and dice your apple, sliding the pieces off of the chopping board and into the lemon juice, stirring to mix the apple with the lemon juice, as you go.

Once the chicken is cool, chop it into small pieces. Tip it into the sauce with the pomegranate arils and chopped apple.

Stir well. Taste the mixture and add more salt if necessary. This can be used immediately but will taste better if allowed to hang out in the refrigerator for a few hours, covered with cling film.

When you are ready to serve, cut your croissants in half and use a sharp knife to cut all around the inside to remove the middle. Once you’ve gotten as much as you can out, use your index finger to press around inside the half croissant to expand the space.

I was surprised to find that my croissants had herbs inside. But it was a pleasant surprise. 

Fill the croissant horn with coronation chicken, pushing it right to the bottom with a small spoon. Lay the horn on a leaf of lettuce, if using, or straight on a serving plate, if not.

Garnish with a few pomegranate arils for color.


Many thanks to this month's Foodie Extravaganza host, Kathleen from Fearlessly Creative Mammas. Check out all the great croissant and crescent roll recipes we've got for you!

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.


Saturday, August 30, 2014

#BaconMonth Round Up for #InternationalBaconDay

Bacon Parmesan Twists
In my humble opinion, every day should be International Bacon Day, and I often treat each as if it were. But, all people rejoice, because today is the actual day. Happy International Bacon Day, everyone! 

In honor of this great holiday - Seriously who's working? Leave me a comment, I'll see what I can do about sending you some bacon in recompense. - I've stopped by every post from every blog in our linky tool for Bacon Month and created a link list, categorized for ease of clicking! We've got everything from Appetizers and Drinks to Cookies and Dessert and lots of great bacon recipes in between.

What are you making with bacon today in celebration? Might I suggest a few recipes from the following 116 links?


Candied Habanero Bacon 

Appetizers and Snacks



Sweet and Spicy Bacon Cocktail Sausages 


Cheesy Bacon Baked Onions

Side Dishes

Spicy Roasted Bacon Tomato Cauliflower
Soups and Chilies

BLT Muffins 



Bacon Butty 


Bacon-wrapped Jalapeño Popper Stuffed Chicken

Main Courses

Cookies and Bars

Bacon Dark Chocolate Bourbon Cookies
Desserts and Sweet Treats

How to: 

Once again, many, many thanks to Julie from White Lights on Wednesday for organizing Bacon Month and sponsoring all the cookbook giveaways! 

Sunday, September 8, 2013

Snorker and Spicy Slaw Sandwiches

Snorker and spicy slaw sandwiches are made with grilled sausages topped with spicy coleslaw in bread rolls. They make a delicious, portable meal.

I had a perky, isn’t-expat-life-jolly post planned for this recipe, because it originated with my friend David, who takes grilled sausages, or snorkers as he likes to call them, in a Thermos to rugby games when he is back home in England.  He says sometimes when it’s cold, you just want something hot to eat and a normal sandwich won’t do.  We also take snorkers, just like this, when we go out sailing with him.

A couple of months back, I was in charge of catering for our Friday sail and I made this spicy coleslaw to heap upon grilled snorker sandwiches, and the combination was wonderful.  Best of all, with a little preparation ahead, like slicing your buns, you will only need some tongs and paper plates or napkins to serve.  A simple but delicious fuss-free meal that travels well.

But last night was rough and I'm asking myself this question:  When does the purported glamorousness of being an expat wear off?  I'll tell you, it’s right about now.  When it seems that all the other parents are sending their children off to universities a couple of hours away by car and we are putting ours on an airplane with almost 20 hours of travel ahead of her.  When you can only go so far in the airport and you have to say final goodbyes in front of the hordes clamoring to get through security and onto their own flights. When she says, “I don’t want to go.” And you say, “I don’t want you to go.” But you both know it has to happen. And everyone tries not to start crying because it’s only going to get ugly.  That’s when this life of overseas living loses a bit of its charm.

Deep down, I know that even if we lived in the US, we probably wouldn’t be near the girls.  But for a day or two, I'm just going to wallow in the misery of being so far away. Can anyone relate?  Meanwhile, I comfort myself with snorkers and spicy slaw on Portuguese rolls.  (And, later, there may have to be dark chocolate too.)

For the sandwiches:
8 good quality sausages – I use Cumberland pork ones.
8 bread rolls
Optional – Ketchup (I like the spicy one) and yellow mustard

For the coleslaw:
(These amounts are just what I used.  Feel free to substitute other vegetables that you love or eliminate ones that you don’t care for.  This is just a guide and I encourage you to use whatever’s fresh and crunchy in your vegetable drawer or back garden.)
Half small head purple cabbage (8+ oz or 250g when shredded, core cut out)
Half small head green cabbage (8+ oz or 250g when shredded, core cut out)
1 large carrot (sorry – forgot to weigh him)
Couple of handfuls snow peas (2 3/4 oz or 75g after de-stringing)
3 medium radishes (3 oz or 85g)

For the dressing:
1 large clove garlic or 2 normal ones
Half medium purple onion
1 hot red chili pepper
1 teaspoon sea salt flakes
1 teaspoon sugar
Few grinds fresh black pepper
1/4 cup or 60ml white balsamic
1/4 cup or 60ml extra virgin olive oil

Cut your chili pepper lengthwise and then mince.  Slice the onion as thinly as you can.  Mince the garlic.

Put all three in a mixing bowl and add in the salt, black pepper, sugar and balsamic vinegar.  Let those hang out together for about 10 minutes.  The vinegar will temper the sharpness of the onion and garlic.

Add in the olive oil and whisk with a fork to combine.  Set aside.

Remove the chewy strings from the snow peas and slice them thinly on the diagonal.

Cut the hard core out of the cabbages and slice them thinly.  Cut the ends off the radishes, slice them thinly and then cut them into little sticks.  Peel then cut your carrots into little sticks.  If you have a handy tool like mine, this is easy.  If not, you can also grate the carrot.

Toss all of your vegetables together in a large mixing bowl.

Add in the dressing and toss again.  Put the slaw in a leak-proof container for travel.

Slice your buns in half and pack them up for travel.

About 20 minutes before you are ready to go, pour boiling water into your Thermos to heat it.

Grill your snorkers in a grill pan on the stove top or under the grill (broiler) in the oven.

When they are cooked through, pour out the hot water and stuff them into the Thermos.

Close tightly.  You will be amazed with how long these stay hot and delicious.  Make sure you pack the tongs.

To serve, use tongs to extract the snorkers from the Thermos.  Break each in half and lay on the bottom of a bun.  Folks who want to can add ketchup or mustard as well.  (Being of the more-is-more mentality, I always do.)

Heap on the spicy coleslaw and pop on the top of the bun.

And, yes, I did assemble these in the back of my Pathfinder, so you can see how easy it is!

Snorker and spicy slaw sandwiches go great with a cold beer!  Enjoy!