Tag Archives: sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.

Chicken, Bacon & Cheese Toasted Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
butter
¼ cup grated cheese of your choice – I used a local hard sheep cheese

1              Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Meanwhile, combine chicken and aioli in a small bowl.

3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.

4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

So tell me, what is your favourite toast sandwich combination?

Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other toasted sandwiches you might like to try:

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

Radish, Tomato & Feta Sandwich

Radish, Tomato & Feta SandwichFor me a good sandwich covers just about any eating occasion.

What makes this one a stand out is the feta, yogurt and parsley spread which takes the place of butter. Choose a grainy bread, add peppery radish, a beautifully ripe tomato and succulent lettuce leaves and this sandwich satisfies for a light meal any time.

Radish, Tomato & Feta Sandwich

Thinly sliced cucumber is also a great addition to this sandwich.

For each sandwich:

2 tbsp crumbled feta cheese
1 tbsp natural yogurt
1 tbsp chopped parsley
2 slices bread of your choice
1 radish, thinly sliced
1 small tomato thinly sliced
lettuce leaves

1              Place feta in a small bowl and mash. Add yogurt and parsley and mix to combine.

2              Spread one side of each slice of bread with feta mixture, then layer radish, tomato and lettuce on one slice and top with other slice of bread.

Radish, parsley: The Chef’s Garden @ Epicurean – Hastings;
Tomato: Krismaw Gardens – Hastings; Feta, yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: bread.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Chorizo and Red Capsicum Tartine

Chorizo & Capsicum Tartine

The English definition of ‘tartine’ is ‘an open sandwich, especially one with a rich or elaborate topping’ – nothing too elaborate about this topping, but it is packed with flavour.

Chorizo is a like a secret ingredient – good ones have so much
favour that not even the addition of salt and pepper is required. Once again I have used the very flavoursome chorizo from local company Wild Game Salamis.

Chorizo and Red Capsicum Tartine

For a light meal, accompany with a salad of mixed leaves.

Serves 6 as a light meal

olive oil
4 chorizo sausages, sliced diagonally into 5mm slices
2 cloves garlic, thinly sliced
¼ cup dry red wine
4 red or yellow capsicums or a mix, thickly sliced
2 tbsp chopped parsley
sea salt and black pepper (optional)
6 thick slices ciabatta, sourdough or bread of your choice, lightly toasted

1              Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 5 minutes or until browned. Stir in garlic and cook, stirring, for 1 minute.

2              Increase heat, stir in wine and cook, stirring, for 3-4 minutes or until wine reduces to a glaze.

3              Add capsicums and mix well to combine. Reduce heat, cover and cook, stirring occasionally, 8-10 minutes or until capsicums start to soften, but still have some crunchiness. Season with salt and black pepper, if you think it needs it.

4              To serve, divide capsicum mixture between toast slices and drizzle with pan juices.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chorizo recipes you might like to try:

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

Chorizo & Grilled Capsicum Frittata

Chorizo & Grilled Capsicum Frittata

 

Sticky Balsamic Pork Sandwiches

Balsamic-Glazed Pork SandwichesbThis easy sandwich is made for causal eating and offers an
alternative to turkey and ham leftovers.

The recipe can easily be adjusted to serve however many you need to feed and the pork and onions are great cooked on the barbecue.

Sticky Balsamic Pork Sandwiches

Serves 4

1 tsp dried oregano
¾ tsp ground coriander
sea salt and freshly ground black pepper
4 x 150g pork medallions
olive oil
1 large onion, thinly sliced
Dijon mustard
4 bread rolls of your choice, split
mixed salad leaves
chopped fresh coriander leaves
STICKY BALSAMIC GLAZE
½ cup balsamic vinegar
2 tbsp honey

1              Place oregano, ground coriander and a good grind of salt and pepper in a plastic bag and shake to combine. Add pork medallions and shake to coat with spice mixture.

2              Heat a heavy-based frying pan over a high heat. Add a little oil and swirl to coat base pan. Add pork and cook for 3-4 minutes each side, remove pork from pan and keep warm.

3              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent.

4              Meanwhile, make glaze, place balsamic vinegar and honey in a small saucepan over a medium heat, bring to simmering and
simmer, stirring frequently, for 3-4 minutes or until mixture reduces and is sticky. Slice pork, add to glaze and heat for 1-2 minutes to heat pork through.

5              To assemble, lightly spread each cut surface of roll with
Dijon mustard, top bottom half of roll with salad leaves, then onions and pork mixture. Finally scatter with fresh coriander and top with remaining roll half. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bacon, Ricotta & Chard Open Sandwich

Bacon & Ricotta Sandwich_cIt’s been a while since we have had a sandwich at Rachel’s Kitchen NZ. This one can be whipped up in minutes and is great if you are late home or just need a quick lunch or light meal.

I’m really making the most of, and enjoying, the Origin Earth sheep ricotta while it is around and here once again I have mixed it with their sheep cheddar for a fabulous flavour combination.

Bacon, Ricotta & Chard Open Sandwich

I read somewhere about brushing the bread with oil before toasting in the toaster and thought I would give it a try. I was a bit worried about the toaster catching on fire or something, but it worked surprising well – though I did manage to burn the first slice, thought it just needed a little longer, then wasn’t watching it closely enough!

For each sandwich:

1 small red onion or shallot, chopped
1 rasher Holly bacon, rind removed, chopped
2-4 leaves shredded Swiss chard or silverbeet – exact quantity is going to depend on size of leaves
1 slices bread of your choice – I used Freya’s Dark Rye
olive oil
¼ cup crumbled Origin Earth sheep ricotta
1 tbsp grated Origin Earth sheep cheddar
dash hot sauce of your choice, or to taste (optional)

1              Place onion and bacon in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent and bacon cooked. Add chard, toss to combine, cover and cook for 1-2 minutes or until chard just starts to wilt.

2              Brush bread on both sides with a little olive oil – see note above – and toast.

3              Meanwhile, place ricotta, cheddar and hot sauce, if using, in a small bowl and mash to combine.

4              To assemble, spread toast with ricotta mixture, then pile chard mixture on top. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe that uses Origin Earth’s sheep ricotta and cheddar:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

 

Bacon & Devilled Egg Sandwich

Bacon & Egg Sandwich 001We recently had one of those functions that started at 5 pm with no defined end, so had no idea what, if any, food was going to be offered (it was one of JR functions, hence lack of information!). At best I guessed (correctly), that there would be a little finger food, so I
suspected that we would need something, at some time, after we got home and decided that a hearty sandwich would be the answer – something that could at least be partly prepared earlier in the day.

Bacon & Devilled Egg Sandwich

Serve this gutsy sandwich for bunch, lunch or a causal evening meal.

The egg mixture can be made up to a day in advance, covered and stored in the fridge until required.

For each sandwich

2 free-range eggs
1 tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp Orcona Sweet Smoked Paprika
hot sauce of your choice, to taste
1 pickled cornichon, chopped
1 tbsp chopped green garlic, green onions or chives
sea salt and freshly ground black pepper
rocket leaves
olive oil
raw apple cider vinegar
1 slice bacon, rind removed
1 piece Turkish bread, split and lightly toasted

1              Place eggs in a saucepan of cold water, bring to the boil and simmer for 10 minutes. Drain and cool under cold running water. Peel, place in a bowl and roughly mash.

2              Add mayonnaise, mustard, paprika, hot sauce, cornichon and green garlic to eggs and mix gently to combine. Season with salt and pepper.

3              Toss rocket with a little olive oil and vinegar.

4              Heat a heavy-based frying pan over a medium-high heat, add a little olive oil and swirl to coat base. Add bacon and for 2-3 minutes or until cooked and crisp. Drain on paper towels. Chop.

5              To assemble sandwich, spread egg mixture over the cut side of bottom piece of bread and a little on the cut side of the top piece of bread. Top bottom piece of bread with rocket, bacon and top piece of bread. Serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Spicy Avocado, Feta & Bean Sandwich

Spicy Avocado, Feta & Bean Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Spicy Avocado, Feta & Bean Sandwich

Avo & Bean Sandwich 010aIt had been a trying and tiring day and I found myself eating by
myself with not much energy. There was a good looking avocado in the fruit bowl, so a sandwich seemed to be just what was required. Recently I have since several sandwiches using avocado and beans and this is my version.

I used Station Seed & Grain from McKenzie High Country Bread for this sandwich. This bread is full of seeds and grains including kibbled barley, wholegrain oats, kibbled wheat, linseeds, sunflower seeds, pumpkin kernels, poppy seeds, kibbled rye, sesame seeds and
kibbled soy and is made with white and wholemeal flour so is really hearty and full of goodness – it seemed perfect for a meal sized sandwich.

Spicy Avocado, Feta & Bean Sandwich

Any canned or cooked beans can be used, but the red kidney beans do add colour.

For each sandwich

½ avocado
50g feta cheese
squeeze lemon juice
hot sauce of your choice, to taste
2 tsp chopped coriander or mint
¼ cup mashed red kidney beans
1-2 lettuce leaves of your choice
½ cup sprouts of your choice – I used a mixed of alfalfa and radish sprouts which are bit spicy and worked well in this sandwich
2 slices grainy or other bread of your choice

1              Place avocado, feta, lemon juice and hot sauce in a small bowl and mash. Add coriander or mint and mix to combine.

2              Top one slice of bread with mashed beans. Top other slice with avocado mixture, then lettuce leaves and sprouts. Place bean topped slice of bread, uncovered side up, on top of sprouts. Cut in half and serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Find out more about avocados:

Learn more about Avocados

Learn more about Avocados

 

Winter Salmon Salad Sandwiches

Salmon Salad Sandwich 001a

With the warm weather we have been having here in Hawke’s Bay during the last week, thoughts start to turn to lighter more summery foods, but most the foods normally associated with summer salads and sandwiches are still at winter prices.

For this store cupboard sandwich I have used grated carrot for sweetness and crunch and as an alternative to currently expensive (and usually not great tasting) tomatoes and other summer foods.

Winter Salmon Salad Sandwiches

You could remove the bones from the salmon, but they are a good source of calcium and once mashed with the mayo will not be noticed.

For those who like a bit of spice, add a dash of hot sauce such as Tabasco or I like to use one of our locally produced Orcona chilli sauces.

Serves  4

½ cup mayonnaise
2 tsp Dijon mustard
2 x 220g cans pink salmon, drained and flaked
4 tsp capers
4 buttercrunch or other lettuce leaves of your choice
½ cucumber, sliced
1 small carrot, grated
1 crusty baguette, cut into 4 and split horizontally or bread rolls of your choice

1              Place mayonnaise and mustard in a small bowl and mix to combine.

2              To assemble sandwich, spread cut sides of baguette with mayonnaise. Add salmon and capers to remaining mayonnaise
mixture.

3              Top bottom pieces of baguette with a lettuce leaf, then a quarter of the salmon mixture, some grated carrot and cucumber slices and finally top pieces of baguette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Toasted Cheese, Apple & Bacon Sandwich

Cheese, Bacon & Apple Sandwich 010aOh, melting cheese, crisp apple and salty bacon, you just know it’s going to taste good and it does – really, really good.

Using Hawke’s Bay grown apples, Holly bacon and Origin Earth cheese this sandwich could be called ‘A Taste of Hawke’s Bay’!

I used Southern Grain from McKenzie High Country Bread for this sandwich. It is fabulous grainy bread that includes New Zealand’s own purple wheat. McKenzie High Country loaves are large and substantial and a sandwich made with this bread really is meal sized.

Toasted Cheese, Apple & Bacon Sandwich

You could add some wholegrain or Dijon mustard, if you like. I have tried it with and without and prefer it without – which is unusual as I am a mustard fan, but on this sandwich it just seemed one too many flavours, but up to you.

For each sandwich

1 rasher bacon, rind removed, chopped
¼ medium (about 150g) onion, chopped
vegetable oil (optional)
2 slices bread of your choice butter
½ cup grated Origin Earth Gruyère-style cheese
¼ apple, thinly sliced

1              Place bacon and onion with a little oil (if necessary) in a
frying pan over a medium heat and cook until onion is soft and
translucent. Remove and drain on paper towels.

2              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked bacon mixture, apple slices and grated cheese and finally remaining slice of bread, buttered side up.

3              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

Other delicious sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Bacon, Fig & Rocket Sandwich

Bacon & Fig Sandwich 001aRegular readers of this blog, by now, probably realise that I like the odd sandwich and I must admit, stick it between a couple of slices of good bread or in roll and I will probably eat it – leftovers more often than not end up either in, on or between, toasted or not depending on the mood.

Most of my sandwiches, however, aren’t quite as fancy as this one. With its combination of pungent rocket, sweet fig jam and salty
bacon, I don’t think it could get much better for Sunday night tea or a lunch with friends.

Figs are another food I love and when they are available fresh
(autumn here in Hawke’s Bay), my favourite breakfast is fresh figs and fresh raspberries with a dollop of Origin Earth Yoghurt.

Here I used Te Mata Figs, Just Fig Jam and it is the closest thing to fresh figs that I have tasted. I see that the fruit content is 73% figs with sugar and lemon juice being the only other ingredients – this jam is so good that you can eat it straight from the jar and with all that fruit it must be good for you too, surely!

Bacon, Fig & Rocket Sandwich

I like to cook then chop the bacon – it makes for easier eating. Also if making for a crowd and  you are a bit short of bacon, it is a good way to extend it a little goes along way, as they say.

For each sandwich:

olive oil
¼ large (about 200g) red onion, sliced
1 bacon rasher, rind removed
1 bread roll of your choice
butter (optional)
1 tbsp fig jam – I used award winning and Hawke’s Bay made Te Mata Figs, Just Fig Jam
small handful rocket leaves

1              Place a little oil and onion in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Remove from pan and set aside.
2              Add bacon to pan and cook over a medium heat until crispy. Roughly chop.
3              To assemble sandwich, split roll and lightly butter, if desired. Top bottom half of roll with rocket, onions, bacon and fig jam and
finally remaining top.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches