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Best crisp sandwich . . . ever recipe

Best crisp sandwich . . . ever recipe


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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

IngredientsServes: 1

  • 2 slices bread
  • 2 cheese squares
  • 1 packet crisps

MethodPrep:3min ›Ready in:3min

  1. 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.
  2. 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.
  3. Tip the full packet of chips into one slice of bread. Arrange it so all the slice is covered.
  4. 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.
  5. Slice your sandwich and eat . fabulous!

Tip

Try it will beef-flavoured Hula Hoops. Also Worcesterhire sauce crisps with Branston Pickle works great.

Recently viewed

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


Spice Up Pasta Night With This Quick and Easy Chili Crisp Spaghetti

This delicious one-pot recipe is light on time and effort, but big and bold on flavor.

Video Transcript

Chili Crisp Is The New Sriracha

Think chili oil but crispier. and way more delicious. Sure, ketchup and mustard are awesome in the right scenario, but the days of only having salt and pepper on the table are over. It was only about a decade ago when the international obsession with Sriracha really took hold.

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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
  • Tomatoes
  • I prefer Roma tomatoes because of the concentrated flavor, but some people prefer beefsteak because they have more flesh and fewer seeds
  • Mayonnaise
  • 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)
  • Salt
  • Pepper
  • 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.

  1. Combine balsamic vinegar and brown sugar in a saucepan
  2. Heat on medium-high and stir constantly until the sugar is dissolved
  3. 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

Have you ever wanted to try one of those Meal Delivery Kits that are constantly in our news feeds? My friend Danielle tried them ALL, and is sharing her reviews here. It is a great read! Check it out!


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?


These caprese grilled cheese sandwiches are a delicious comfort-food classic that the whole family will love.

The tomato jam makes this sandwich: Its honey and vinegar give it sweetness and bite!

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


The best-ever sandwich recipe

Some might think there’s not much to a sandwich recipe – but in fact every detail makes a difference. Do you go for brown or white bread? How thick are the slices? Which sauce do you choose? Cut into triangles or squares? It all adds up to the perfect sandwich!

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.


Our Best Vegetarian Sandwiches That Even Carnivores Will Love

Michelle Heimerman

It’s a common misconception that a good sandwich needs meat. While meat eaters everywhere agree that a hearty roast beef sandwichand—especially for those hailing from the Garden State—New Jersey’s pork roll breakfast “delicacy” are pretty tough to top, we’ve compiled a list of delicious vegetarian sandwiches that even the most hardened carnivore would definitely take a pass at. See how the world eats green with some of the best meat-free sandwiches from around the globe. And don’t dismiss these tasty treats just because they’re vegetarian—these sandwiches are as good as they are colorful. Which is very.

Pair your grilled cheeses with our vegetarian take on the classic tomato soup. Or, swap out the usual roast beef for some seriously delicious roasted sweet potato. (Then brag to your friends about how many veggies you eat). From veggie-fied versions of meaty favorites to the best vegetarian sandwiches from around the world, our best vegetarian sandwich recipes make it easier than ever before to skip the meat.

Burrata and Marinated Cherry Tomato Sandwiches

Crusty bread sops up creamy burrata and juicy marinated tomatoes in this pleasantly messy sandwich. Get the recipe for Burrata and Marinated Cherry Tomato Sandwiches »

South African Grilled Cheese (Braaibroodjie)

Braaibroodjie, grilled cheese with sweet and sour chutney. Get the recipe for Braaibroodjie »

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer. Get the recipe for Broccoli Rabe, Cannellini Bean, and Ricotta Crostini »

Falafel With Tahini

The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Get the recipe for Falafel With Tahini »

Pimento Cheese Sandwich with Homemade Pickles

“We think about building sandwiches in the way that a chef thinks about building a plate. It’s a question of layering textures and flavors and making the food exciting.”—John Bates, Noble Sandwich Co., Austin, Texas Get the recipe for Pimento Cheese Sandwich »

Roasted Sweet Potato Sandwich with Rajas Salsa

Cut the potatoes the width of your pinky. They’ll be thick enough to stay nice and tender when they cook and not dehydrate.”—William Mote, Butcher & Bee, Charleston, South Carolina Get the recipe for Roasted Sweet Potato Sandwich »

Venetian Fried Mozzarella Sandwiches

These crisp mini-sandwiches are deep-fried and filled with molten cheese. Get the recipe for Fried Mozzarella Sandwiches »

Black Bean Burger with Salsa Fresca and Avocado Crema

Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger. Get the recipe for Black Bean Burger with Salsa Fresca and Avocado Crema »

Omani Egg and Cheese

A crisp, crackly flatbread loaded with creamy cheese and soft egg. The dough for this bread is incredibly sticky. Omani cooks often use paint chipper to spread and work with the dough on the griddle you can also use a dough scraper. Get the recipe for Omani Egg and Cheese »

Roasted Garlic Chickpea Burger

We took inspiration from falafel when developing these burgers—but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is both light and rich in texture, with added depth from roasted garlic. Get the recipe for Roasted Garlic Chickpea Burger »

Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. Get the recipe for Quinoa Veggie Burger with Roasted Red Pepper Relish »

Man’oushé (Herbed Vegetable Flatbread Sandwich)

A common street food in Lebanon, manaeesh are flatbreads spread with various fillings, then folded over for easy eating. This recipe is based on one in Barbara Abdeni Massaad’s Man’oushé: Inside the Street Corner Lebanese Bakery. Get the recipe for Man’oushé »


Recipe Summary

  • 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!



Comments:

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  3. Karney

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