My Favourite Toasted Sandwich Recipes

TOASTED SANDWICHES

Toasted Sandwiches image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1 loaf French baguette
1 garlic clove, peeled
1 small tomato, halved
1/2 link spicy chorizo sausage, thinly sliced
1/2 link sweet chorizo sausage, thinly sliced
2 ounces Serrano ham, thinly sliced
1/2 cup extra-virgin olive oil

Steps:

Prepare a grill or heat up a grill pan. Halve the bread horizontally and cut into 2-inch rectangles. Toast the bread on the hot grill or grill pan. Brush each slice with the garlic clove, then the halved tomato. Cover with either chorizo sausage or Serrano ham. Drizzle with olive oil. Continue with remaining toasts and meats. Serve an assortment of open faced sandwiches at room temperature.

MY FAVOURITE TOASTED SANDWICH

My Favourite Toasted Sandwich image

Make and share this My Favourite Toasted Sandwich recipe from Food.com.

Provided by Perfect Pixie

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 teaspoons butter
2 slices bread
2 slices bacon, cooked and fat removed
ketchup

Steps:

Butter the bread
Place buttered side down on toasted sandwich maker.
Place bacon on top.
Squirt ketchup on, as much as you like, it gives an excellent taste.
Top with other piece of bread, buttered side up.
Toast about 3-4 minutes or until browned.

Nutrition Facts : Calories 407.8, Fat 29.7, SaturatedFat 12, Cholesterol 51, Sodium 772.1, Carbohydrate 25.6, Fiber 1.2, Sugar 2.2, Protein 9.2

MY FAVORITE ASPARAGUS

My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

TOASTED TOMATO-PANEER SANDWICHES

Toasted Tomato-Paneer Sandwiches image

Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.

Provided by Rachel Gurjar

Time 55m

Yield Makes 6

Number Of Ingredients 19

Ingredients

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
12 bread slices
1 small red onion, thinly sliced
1½ cups coarsely grated sharp cheddar or low-moisture mozzarella
½ cup chopped cilantro
3 Tbsp. unsalted butter
Ketchup (for serving)

Steps:

Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
Slice sandwiches in half and serve with ketchup.

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