Crisp Sarnie Sandwich Recipes

THE BEST BACON SARNIE

Steps:

• To get a really crisp edge, snip a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when cooking.
• It's best to buy dry-cure bacon if you can, as less water is released when frying, ensuring really crisp fat (the best bit) and a better flavour.
• Place a large frying pan over a medium heat and add a trickle of oil.
• Lay the bacon in the pan and cook for about 3-4 minutes on each side or until it's as crispy as you prefer. Remove the bacon and divide between 2 slices of bread. Spread either tomato ketchup or brown sauce on to the remaining 2 slices and place sauce-side down in the pan.
• Leave for about a minute to absorb all the juices in the pan, also warming (but not toasting) the bread.
• The other 2 pieces will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. Assemble the sandwiches and eat straight away.

MUSHROOM SARNIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C/Gas 6).
• Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
• Cut the sourdough into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.

CRISP SARNIE (SANDWICH)

Steps:

• Butter 2 slices of bread, place one on a plate
• Fill bread generously with crisps
• place other bread on top
• Gently cut in half

SARDINE SALAD SANDWICH

Steps:

• Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
• Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

SAINT PADDY'S IRISH SANDWICH

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
• Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
• Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

TIKTOK GRINDER SALAD SANDWICH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
• Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
• Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
• Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
• Thinly slice the tomato and salt on each side.
• On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

STEAK SARNIE

Steps:

• Place the ciabatta just to warm in the oven for a few minutes at 225 degrees.
• Hear a heavy skillet on the stove top.
• Slice the steak across in half, forming two thin steaks.
• Season your steak with salt and pepper and then sprinkle it with rosemary.
• Place the slices one at a time between two pieces of plastic wrap, or in a heavy plastic freezer bag.
• Bash with a heavy object such as a frying pan or a bottom of a bottle or even your fist until about 1/2 inch thick.
• Rub with a little extra virgin olive oil and lemon juice.
• Place the steak onto hot pan and sear on each side for just under a minute.
• Let the meat rest on a plate while you cut your bread in half lengthways and drizzle it with olive oil on one side and spread mustard on the other.
• Fill half of the roll with greens, place the steak on top then drizzle over any juice from the meat.
• Slice and serve.

CRISP FINGER SANDWICH

Steps:

• Spread toast with cream cheese. Top with cucumber, sprouts and pepper.

MONTE CRISTO SANDWICH - THE REAL ONE

Steps:

• Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.
• Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.
• Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.