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If you are like me you like to partake in the odd crisp sandwich. It may not be totally healthy, but it is damn good.
Cheshire, England, UK
31 people made this
- 2 slices bread
- 2 cheese squares
- 1 packet crisps
MethodPrep:3min ›Ready in:3min
- Get your ingredients together, I prefer Co-op's own brand of cheese squares. Here I used ready salted crisps, but use your own preferred choice of crisp, beef is particularly good.
- Arrange the cheese squares on the bread, one to the top of one side, one to the bottom. Putting them on the separate slices like this holds the crisps in the sandwich better.
- Tip the full packet of chips into one slice of bread. Arrange it so all the slice is covered.
- Crush lightly the two slices together to break the crisps up a little and press them into the bread and cheese so. As you can see from the photo most of the crisps have stayed in the sandwich.
- Slice your sandwich and eat . fabulous!
Try it will beef-flavoured Hula Hoops. Also Worcesterhire sauce crisps with Branston Pickle works great.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
cool, i used marmite flavour crisps un added a slice of ham lush-06 May 2011
I haven't tried this recipe, though I've had crisp sandwiches before!-01 Nov 2015
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BLTs are a classic American sandwich that feature lettuce, fresh sliced tomatoes, and lots of crispy fried bacon. They are typically served on toasted white bread with a thin spread of mayo.
The Best BLT Sandwich
My BLTs are the best BLTs because I marinate my tomatoes in Italian seasonings, salt, pepper, olive oil, and balsamic reduction. The bread is lightly toasted and it is served with LOTS of big thick bacon, mayo, and romaine lettuce.
This bacon, lettuce, and tomato sandwich is AMAZING. No kidding, this really is the best BLT recipe! Marinating the tomatoes in Italian seasoning and balsamic reduction adds so much extra flavor, and it only takes a few extra minutes to prepare. Thick sliced bacon brings a smoky, salty taste and fresh romaine lettuce is the leafy green that ties it all together.
This super easy, delicious sandwich is going to be your go-to lunch all summer long! It&rsquos simple to put together, full of flavor, and perfect for these sunny summer days.
For even more great summer sandwich ideas check out my Simple All-Natural Turkey Sandwich or my Crispy Panko Fish Sandwich .
Bacon, Lettuce, and Tomato Sandwich
Even though bacon, lettuce, and tomatoes have been around for ages, it wasn&rsquot until relatively recently that someone thought to put them together into a sandwich. Around 1900 there is a recipe recorded in a cookbook that talks about a bacon, lettuce, and tomato sandwich that also included turkey. (Also good, but not the classic!) In the 20s there were a few recipes that were close, but most of them included pickles instead of tomatoes.
There are a lot more references to BLTs in the 40s and 50s, but they weren&rsquot called BLTs back then. That didn&rsquot catch on until the 70s, probably from cafes trying to speed up their ordering!
No matter where they came from though, BLT sandwiches are a modern classic. Crunchy, delicious, and filling, they&rsquore a great culinary invention!
What Goes on a BLT?
Part of the attraction of a good BLT is the simple ingredients. Here are the basic components for my perfect BLT.
- Thick cut bacon
- Fresh Romaine lettuce
- I prefer Roma tomatoes because of the concentrated flavor, but some people prefer beefsteak because they have more flesh and fewer seeds
- Bread (I like sourdough, but you can use your favorite!)
Secrets to Making the Perfect BLT
You might think that making a BLT is as easy as throwing some ingredients on bread, but it is pretty easy to make a really bad BLT! If you keep a few things in mind, you can make your BLT even better.
- Don&rsquot make BLTs out of season. Ever. You must have GOOD tomatoes. A BLT is a summer sandwich. Fight me.
- Remember to drain the bacon after cooking. Less oil means a crisper sandwich.
- Choose a thick sliced bread with a hearty flavor. Homemade or bakery bread are great for sandwiches!
- Let your toast cool before you spread the mayo on it so the bread doesn&rsquot warm up the mayonnaise.
- After you wash your lettuce pat it dry to remove any excess water.
- Cut your bacon in half after it&rsquos been cooked to fit more neatly on your sandwich bread. It will also help cover more of your sandwich with bacon, which is always good.
In addition to this, my personal secret is to marinate your tomatoes.
How to marinate tomatoes for a BLT
You only need a few simple ingredients for your tomato marinade to make this the best BLT you&rsquove ever had.
- Olive Oil
- Balsamic Vinegar (or a balsamic reduction if you have one handy or want to go the extra mile and make one)
- Italian Seasoning
Balsamic Reduction for BLT
You probably remember my balsamic reduction recipe from my Caprese Salad With Balsamic Reduction . (Another awesome summer lunch idea, by the way!)
A balsamic reduction is super easy to make, and it really brings this BLT recipe to a whole new level. &ldquoBalsamic reduction&rdquo sounds fancy, but it is the easiest thing in the world to prepare! It only has two ingredients, and it only takes 20 minutes.
- Combine balsamic vinegar and brown sugar in a saucepan
- Heat on medium-high and stir constantly until the sugar is dissolved
- Simmer for 20 minutes until the mixture is reduced by half
What Else Can You Put on a BLT?
One great thing about BLTs is how much you can customize them. There are tons of ways to change it up and get a variation on your favorite! Try some of these additions, maybe your discover a brand new flavor combination to fall in love with.
- Avocado adds a creamy, smooth texture and a new layer of flavor
- Horseradish&ndashmix it with the mayo to give your sandwich a spicy kick
- A fried egg makes this sandwich even heartier
- Kale is a great option in addition to lettuce
- Sriracha sauce if you like that spicy flavor
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Components of Apple Crisp, also known as Apple Crumble
It starts with peeling some apples. I always use Granny Smith, and sometimes I add a few red ones, too. Top them with the sugar, flour, salt and cinnamon.
Mix the ingredients for the topping using your fingers or a pastry blender. It will resemble wet sand when it’s done. Sprinkle it over the top of the apples.
Bake it for 40 minutes. The aroma is intoxicating!
We always serve the apple crisp warm.
Topped with some vanilla bean ice cream. It’s delicious!!
So, next time you are craving apple crisp, maybe give my recipe a try? Maybe it will become your favorite, too?
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We’re pitching the big boys of the sandwich world against each other in a battle to be crowned best sandwich recipe. Which will you pick: the classic bacon butty or a cheese toastie?
THE BACON BUTTY
Jamie and his mate Pete take up the challenge: whose bacon sandwich will win? Jamie goes for smoked back bacon while Pete opts for streaky. Jamie keeps it simple with brown sauce, while Pete goes for a killer combo of ketchup, mustard and chilli sauce. Fancy!
THE CHEESE TOASTIE
You may think you know how to make a cheese toastie – but this little number takes it to a whole new level. Jamie uses classic sliced white bread and a real good helping of grated Cheddar. Jamie’s clever twist on this classic sandwich recipe is to give your cheese toastie a crown! Check it out:
So while one sandwich recipe already has its own crown, we’ll let you decide which one takes the trophy…!
HOW TO MAKE IT
A Muffaletta is easy to make and is just a pressed sandwich that will last in the fridge for 5 days. For best results, make the sandwich the day before and allow the flavors to meld overnight. You won’t regret the wait after the first bite, I promise.
To start your sandwich, find a large round, sturdy roll about 10 inches across. That’s the average size of a Muffuletta but if you can’t find one that large a smaller roll will do just fine.
Cut the roll in half horizontally and place on a flat surface with the cut sides up.
Make the olive salad by pulsing the ingredients in a food processor or a blender.
Mix the olive salad and allow to rest (up to 24 hours in advance.)
Spread the olive salad on both sided of the roll.
Layer the sandwich ingredients on the bottom half of the roll and place the top half of the roll on top.
Wrap the sandwich tightly in plastic wrap and transfer to the refrigerator.
Chill the sandwich for 1 hour or overnight. (and up to 5 days!)
Unwrap the sandwich and cut into quarters.
Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.
Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.
Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.
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- 2 pounds sliced beef liver
- 1 ½ cups milk, or as needed
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!