Thursday, June 27, 2013

Sandwich Special: Super Sandwich

We finish our sandwich series with the Super Sandwich!  'Nuff said!

Super Sandwich


  • Wholemeal or wholegrain bread (You can use whatever bread you prefer)
  • Alfalfa Sprouts
  • Tasty cheese (sliced)
  • Capsicum slices
  • Cucumber slices
  • Hungarian salami
  • Avocado (sliced)
  • Mignonette lettuce
  • Mustard pickles
  • Polish salami
  • Tomato slices
  • Swiss Cheese
  • Cos Lettuce

Simply stack your ingredients on the sliced bread!  I suggest you star with the cheese, then tomato, place the meats separately and finish with the cheese and then alfalfa on top!

Cocinar, comer y ser feliz,

Tuesday, June 18, 2013

Sandwich Special: Tomato-Basil Roulade

Sandwiches don't just come in two pieces of bread anf filling...try rolling it up in savoury, souffle like swiss roll.  Serve chilled or at cool room temperature.  Best served the day it is made.

Tomato-Basil Roulade

  • 1 cup soft fine breadcrumbs
  • 185g gruyere cheese, grated
  • 4 eggs (separated)
  • 150ml cream
  • Salt and pepper
  • 2 tablespoons warm water
  • Grated parmesan cheese for dusting
  • 250g low fat cottage or ricotta cheese (sieved)
  • 8 spring onions or shallots (sliced)
  • 1 tablespoon chopped basil leaves (fresh or dried)
  • 3 tomatoes, peeled, seeded and cut into thin strips

Combine breadcrumbs and gruyere cheese.  Stir in egg yolks, cream and seasoning to taste.  Add water and mix to a soft consistency.  Beat egg whites stiffly and fold into mixture until thoroughly combined.

Spread into greased, grease proof paper lined swiss roll tin (rectangular shallow baking tray).  Bake at 200 degrees celsius until set, about 15 minutes.

Dust a sheet of paper with parmesan.  Invert roulade on paper.  Carefully peel off lining paper, then rll up roulade in fresh paper.  Allow to cool.

For filling beat together sieved cheese, onions, basil, salt and pepper to taste.  Spread over unrolled roulade. Top with tomatoes and carefully re-roll.  Wrap the roulade with cling film and chill until quite firm.  Slice and serve with a fork.

Cocinar, comer y ser feliz,

Wednesday, June 12, 2013

Sandwich Special: Scandinavian Beef Sandwiches

Oh yeah...this is a sandwich!  A side of crisps and a yummy fresh juice and you're set for a delicious meal.

Scandinavian Beef Sandwiches


  • 3 slices firm rye or pumpernickel bread 
  • Softened butter
  • 3 lettuce leaves
  • 1/2 pound roast beef, sliced thin
  • 3 whole sweet cucumber pickles
  • Boiled egg (sliced)
  • Few cocktail onions
  • Parsley sprigs

Spread the bread thinly with butter.  Top each slice with lettuce leaf, then a third of beef.  Cut pickles lengthwise nit quite to the end.  Spread to form fans and arrange on beef.

Garnish the plate with egg slices, onions and parsley.

Cocinar, comer y ser feliz!

Tuesday, June 4, 2013

Sandwich Special: Pan Bagna

Continuing our love the humble sandwich, today we introduce the delicious baguette 'Pan Bagna'.  Now that's a lunchbox filler!

Pan Bagna

  • Baguette
  • Tomato, sliced
  • Anchovy fillets
  • Marinated artichoke hearts
  • Celery slices
  • Black and green olives stoned (sliced in halves)
  • Capers
  • Gherkins
  • Olive Oil
  • Red Wine Vinegar

Split a baguette in half lengthwise and sprinkle the surface with good olive oil and a little red wine vinegar.

Cover one half with  tomato slices, anchovy fillets, pieces of marinated artichoke hearts, celery slices, olives, capers and gherkins.  Sprinkle with salt and pepper to taste.  Place the other half on top, wrap in plastic wrap until ready to eat.

Cocinar, comer y ser feliz!

Related Posts with Thumbnails Find us on Google+