Bacon And Marmalade Sandwich On Pumpernickel Bread Recipes
BACON AND JAM SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat a panini press.
- Spread the bread slices with the jam, all way to the edges. Lay 3 strips of bacon on 4 of the bread slices, breaking the strips as needed to fit the bread. Top with the remaining bread slices, jam-side down. Butter both sides of the sandwiches and sprinkle with the Parmesan.
- Place the sandwiches on the panini press and cook until golden brown and the cheese is crispy, 2 to 3 minutes. Cut the sandwiches into 4 triangles and serve.
BACON AND MARMALADE SANDWICH ON PUMPERNICKEL BREAD
This recipe is from Prune restaurant in NYC with twists from Ruth Riechel's cookbook and me. Absolutely delicious and also dynamite served cubed as an appetizer.
Provided by Karens Krazy Kitchen
Categories < 30 Mins
Time 25m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- 5 slices applewood smoked bacon.
- 1 Tbs unsalted butter.
- 2tbs bitter orange marmalade.
- Freshly ground black pepper.
- Very important, the bacon should be cooked to the point that it is done, but still floppy. Crisp bacon does not work in this recipe.
- Toast the sturdiest pumpernickel bread that you can find.
- Butter both slices.
- Spread a thin layer of the strongest orange marmalade you can find on one side.
- Place bacon on top of marmalade.
- Grind black pepper on top.
- Close with other buttered pumpernickel slice.
- Cut on an diangle.
- Enjoy!
Nutrition Facts : Calories 719.8, Fat 46, SaturatedFat 21.8, Cholesterol 129.7, Sodium 758.4, Carbohydrate 66.1, Fiber 2.3, Sugar 25.5, Protein 12.8
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
BACON/CHEESE SPREAD ON PUMPERNICKEL
Make and share this Bacon/cheese Spread on Pumpernickel recipe from Food.com.
Provided by Danny Beason
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Put cheese,onion and bacon thru a meat grinder.
- Combine well and spread on pumpernickel.
- Broil'til bubbly and slightly browned.
- If using large bread cut with pizza cutter into small canape size pieces, and watch them go!
Nutrition Facts : Calories 1151.2, Fat 76.8, SaturatedFat 19, Cholesterol 61.6, Sodium 1959.6, Carbohydrate 92.8, Fiber 3, Sugar 4.9, Protein 21.5
PUMPERNICKEL BREAD II
This may not be New York Pumpernickel, but it is the one we use at home.
Provided by Clem Zulinski
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 2h30m
Yield 15
Number Of Ingredients 10
Steps:
- Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar. Add milk, oil, and molasses. Mix thoroughly. When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
- Cover, let rise in bowl 30 minutes. Punch down, form, and place into 9 1/2x5 inch pan. Cover with damp cloth and let rise about 1 hour.
- Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.
Nutrition Facts : Calories 217.7 calories, Carbohydrate 40.9 g, Cholesterol 2.6 mg, Fat 3.5 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 0.9 g, Sodium 225.6 mg, Sugar 7.1 g
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