Mizuna Cheese And Sausage Sandwich Toast Recipes

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MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST



Mizuna, Cheese, and Sausage Sandwich Toast image

Mizuna is usually used in Japanese salads. In this recipe, I tried to use it in a sandwich toast and it went well. This would be a good substitute for lettuce.

Provided by Pearl Ishizaki

Categories     Main Dish Recipes     Pork     Ham

Time 20m

Yield 2

Number Of Ingredients 7

2 slices ham
1 bunch mizuna, roots removed, cut into 2-inch pieces
¼ onion, sliced
4 slices bread
2 slices mozzarella cheese
2 Vienna sausages, thinly sliced
1 tablespoon butter, or as needed

Steps:

  • Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
  • Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
  • Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 34.8 g, Cholesterol 63.1 mg, Fat 18.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 8.9 g, Sodium 1109.8 mg, Sugar 6.2 g

ALL STAR SAUSAGE STEAK SANDWICH



All Star Sausage Steak Sandwich image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 37

2 pounds tri tip
1 tablespoon garlic, granulated
1 tablespoon black pepper, fresh cracked
2 tablespoon Worchester sauce
2 tablespoons olive oil
2 cups yellow onions, sliced thin
2 cups red bell peppers, julienned
1 pound Italian sausage, links in casing, hot preferred
3 tablespoons garlic, minced
1/2 cup red wine
1/2 cup chicken stock
1 tablespoon paprika
1 teaspoon celery salt
1 tablespoon chili powder
1 large Sourdough loaf, 18 inches
1 tablespoon Salt
6 slices Provolone cheese
3/4 cup Hot Pickled Veggies, recipe follows
10 cups water
1/2 cup garlic cloves, cut in quarters, divided into 1/4 cup portions
2 tablespoons salt
1 teaspoon peppercorns
1/2 cup baby carrots, cut in half
1/2 cup cauliflower florets
1/2 cup celery, cut in 1-inch pieces
1/2 cup Anaheim pepper, julienned
1/4 red bell pepper, julienned
1/4 red onion, julienned
1/4 cup extra virgin olive oil
1/2 teaspoon red chili flakes
1/2 teaspoon fresh-cracked black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/4 cup red wine vinegar
1 cup Spanish olive, large, diced
1/2 cup black olives, seeded, diced
1/4 cup pepperoncinis, stems, seeds removed, diced

Steps:

  • Rub tri tip with salt, granulated garlic, pepper and Worchester. Let sit for 20 to 30 minutes then grill until medium rare.
  • In a medium saute pan over medium high heat, heat olive oil, add onions, peppers, and sausage. Cook for 10 minutes or until onions are translucent. Add garlic, cook for 2 minutes, then deglaze with wine and chicken stock. Simmer, and add paprika, celery salt, and chili powder.
  • Cut bread in half length ways, remove some of bread from center, and toast lightly.
  • After tri tip has been cooked, slice on a bias as thin as possible.
  • Place cooked onion and pepper mixture on bottom piece of bread, slice Italian sausage into 6 slices per link. Add all sausage slices to onion mixture on bread, add sliced tri tip, top with Provolone cheese and add Hot Pickled Veggies. Top with top crust of bread and slice into 2 inch slices
  • In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with Carrot, boil 30 seconds, add in Cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
  • In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST



Mizuna, Cheese, and Sausage Sandwich Toast image

Mizuna is usually used in Japanese salads. In this recipe, I tried to use it in a sandwich toast and it went well. This would be a good substitute for lettuce.

Provided by Pearl Ishizaki

Categories     Main Dishes     Pork     Ham

Time 20m

Yield 2

Number Of Ingredients 7

2 slices ham
1 bunch mizuna, roots removed, cut into 2-inch pieces
¼ onion, sliced
4 slices bread
2 slices mozzarella cheese
2 Vienna sausages, thinly sliced
1 tablespoon butter, or as needed

Steps:

  • Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
  • Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
  • Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 34.8 g, Cholesterol 63.1 mg, Fat 18.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 8.9 g, Sodium 1109.8 mg, Sugar 6.2 g

MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST



Mizuna, Cheese, and Sausage Sandwich Toast image

Mizuna is usually used in Japanese salads. In this recipe, I tried to use it in a sandwich toast and it went well. This would be a good substitute for lettuce.

Provided by Pearl Ishizaki

Categories     Ham Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 slices ham
1 bunch mizuna, roots removed, cut into 2-inch pieces
¼ onion, sliced
4 slices bread
2 slices mozzarella cheese
2 Vienna sausages, thinly sliced
1 tablespoon butter, or as needed

Steps:

  • Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
  • Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
  • Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 34.8 g, Cholesterol 63.1 mg, Fat 18.2 g, Fiber 4 g, Protein 20.5 g, SaturatedFat 8.9 g, Sodium 1109.8 mg, Sugar 6.2 g

STEAMED MIZUNA



Steamed Mizuna image

The wilted mizuna is shaped into perfect cubes.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 2

1 pound mizuna or other mild spicy green, such as baby kale or arugula
Kosher salt and freshly ground pepper

Steps:

  • In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, put in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water.
  • Add salt and pepper, mold into 12 squares, and divide among 4 plates.

SAVORY SAUSAGE FRENCH TOAST



Savory Sausage French Toast image

I first made French toast with sausage to use up leftovers. Now I make it because it's a heavenly way to start the day.-Suzanne Earl, Spring, TX

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

2 packages (12 ounces each) reduced-fat bulk pork sausage
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup 2% milk
1/2 cup grated Parmesan cheese
1 teaspoon pepper
1/4 teaspoon salt
3 large eggs
1/2 cup 2% milk
6 slices French bread (1 inch thick)

Steps:

  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon. Discard drippings. In same skillet, heat butter over medium heat. Stir in flour until blended; gradually stir in cream and milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in sausage, cheese, pepper and salt; keep warm., Lightly grease a griddle; heat over medium heat. Meanwhile, in a shallow bowl, whisk eggs and milk until blended. Dip both sides of bread in egg mixture. Cook 2-3 minutes on each side or until golden brown. Serve with gravy.

Nutrition Facts : Calories 723 calories, Fat 59g fat (30g saturated fat), Cholesterol 259mg cholesterol, Sodium 1171mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI



Pancetta, Mizuna, and Tomato Sandwiches with Green Garlic Aïoli image

Categories     Sandwich     Fruit     Garlic     Leafy Green     Pork     Tomato     Bake     Picnic     Mayonnaise     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Aïoli
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
Sandwiches
2 (3-ounce) packages thinly sliced pancetta (Italian bacon; about 30 slices)
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds

Steps:

  • **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
  • Do ahead: Can be made 1 day ahead. Cover; chill.
  • **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
  • Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

SAUSAGE STUFFED FRENCH TOAST



Sausage Stuffed French Toast image

Kids like to help stuff the sausage and cheese into the bread, so this is a good holiday treat. I serve it year-round for breakfast when we have guests or on special family occasions.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

6 frozen fully cooked breakfast sausage patties (about 7 ounces)
6 slices Italian bread (1-1/2 inches thick)
3 slices Muenster or brick cheese, halved
4 large eggs
1 cup 2% milk
1 tablespoon sugar
Maple syrup

Steps:

  • Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.

Nutrition Facts : Calories 276 calories, Fat 15g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.

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