This combination may sound a little strange, but the sweet/salty combination is quite tasty!
-Taste of Home
Whole grain bread
Spreadable brie cheese
Apricot preserves
Deli-sliced ham
butter
Spread 1 slice of bread with brie and the other with apricot preserves; top with ham. Butter outsides of sandwiches and toast on a griddle or in a large skillet.
Showing posts with label Sandwich. Show all posts
Showing posts with label Sandwich. Show all posts
Monday, April 11, 2011
Sunday, February 8, 2009
Cowboy Breakfast Sandwiches
Pioneer Woman Cooks is a food blog I visit regularly. I enjoy Ree's sense of humor and the home-and-ranch style food she prepares with step-by-step photos. I tried these sandwiches with and without the Miracle Whip. Brandon and I agreed they were better 'with'. Leave the jalapenos off for the kiddos and you have a yummy, hearty weekend breakfast!
Photo: Ree Drummond, Pioneer Woman Cooks-Ree Drummond, PW
Texas toast, toasted on buttered griddle
Miracle Whip
Breakfast sausauge patties
Scrambled eggs
Bottled sliced jalapenos, sauteed/grilled with a little butter
American cheese slices
Thursday, December 4, 2008
BLT Appetizers
Focaccia (recipe here)
1/2 cup mayonnaise
1 head garlic, roasted (you'll only need 1/2)
8 oz. Sun-dried tomatoes, sliced into thin strips (I used the natural sun-dried tomatoes I found in the clear packages by the nuts and dried fruits at HEB)
3/4 lb. bacon
Romaine lettuce
Bake focaccia, set aside to cool.
To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.
Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.
Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.
Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.
Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.
Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.
Bake focaccia, set aside to cool.
To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.
Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.
Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.
Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.
Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.
Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.
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