Cheddar Cucumber And Marmalade Sandwiches Recipes
CHEDDAR, CUCUMBER AND MARMALADE SANDWICHES
Melissa Clark came up with this recipe in 2011, a sandwich for her daughter, against the one she made for herself with Branston pickle in place of the marmalade. (Branston pickle is a British pickled chutney, made with vegetables, that dates back to the early 20th century.) You can certainly make the grown-up version. But this sweet, salty, cool variety is close to perfect for lunch or a light dinner.
Provided by Melissa Clark
Categories lunch, weekday, main course
Time 5m
Yield 4 sandwiches
Number Of Ingredients 5
Steps:
- Spread the bread slices with butter and then a very thin layer of marmalade. Top 4 slices with cheese and cucumber and then with the remaining bread.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 8 grams, Sodium 80 milligrams, Sugar 5 grams, TransFat 0 grams
CUCUMBER AND CHEDDAR CHEESE SANDWICHES
Make and share this Cucumber and Cheddar Cheese Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Peel cucumber skin and cut thin round slices.
- Spread butter or mayonnaise on two slices of baked bread.
- Cut Cheddar cheese into thin slices and place on of the slices until thoroughly covered.
- Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only.
- Place the second (buttered or mayonnaised) slice on top of the cucumbers and cut in half.
CUCUMBER SANDWICHES
Provided by Craig Claiborne
Categories lunch, side dish
Time 15m
Yield 8 sandwiches
Number Of Ingredients 5
Steps:
- Spread mayonnaise on the top of each slice of bread.
- Trim the ends of the cucumber and scrape off the skin and cut the cucumber into thin slices. Arrange the cucumber slices on 4 of the slices of bread. Sprinkle with salt and pepper. Cover with the remaining slices of bread.
- Cut away the crusts of each sandwich. Cut each sandwich lengthwise in half.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 210 milligrams, Sugar 2 grams, TransFat 0 grams
MARMALADE FRENCH TOAST SANDWICHES
I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. -Danielle Loring, Lewiston, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.
Nutrition Facts : Calories 447 calories, Fat 16g fat (9g saturated fat), Cholesterol 151mg cholesterol, Sodium 628mg sodium, Carbohydrate 65g carbohydrate (28g sugars, Fiber 2g fiber), Protein 13g protein.
CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD
Made with a whole-grain roll, a sensible portion of cheddar, and quick pickles, this sandwich fits into a good diet rather than undermining it.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 11
Steps:
- Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
- Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.
Nutrition Facts : Calories 343 g, Cholesterol 30 g, Fiber 5 g, Protein 11 g, SaturatedFat 7 g, Sodium 664 g
CUCUMBER, TOMATO AND CHEDDAR SANDWICH
My hubby introduced me to this interesting sandwich. I thought it was strange until I tried it!!! I recommend using the butter, but if you prefer not to please don't use margarine; you can use mayonnaise instead. This also works great for finger sandwiches!
Provided by love4culinary
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Lay out your two slices of bread.
- Spread a thin layer of butter on one side of both pieces of bread.
- Take your cucumber slices and put a single layer of them on one piece of bread.
- Top the cucumber with tomato slices.
- Sprinkle a pinch of salt over the veggies.
- Place a layer of cheese on top.
- Place other slice of bread on top to make a sandwich.
- Cut your sandwich in half, if desired, and serve!
Nutrition Facts : Calories 698.3, Fat 48, SaturatedFat 29.9, Cholesterol 147, Sodium 1263.5, Carbohydrate 27.7, Fiber 2.4, Sugar 4.4, Protein 39.6
CUCUMBER SANDWICHES III
Really great appetizer for the summer or anytime. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!
Provided by KIMBEE100
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 35
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
- Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!
Nutrition Facts : Calories 123.1 calories, Carbohydrate 15.6 g, Cholesterol 8.2 mg, Fat 5.2 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 296.6 mg, Sugar 1.2 g
CUCUMBER SANDWICHES I
Cucumber sandwiches!! Top party rye with cream cheese and a slice of cucumber, and let the little appetizers work their magic!
Provided by Dorothea Rohatsch
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 15
Number Of Ingredients 4
Steps:
- In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 1.9 g, Cholesterol 14.2 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 276.8 mg, Sugar 1.6 g
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