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A delicious warm sandwich that everyone will love. Warmed luncheon meat, fried egg, pickles, red onion and cheese are sandwiched between two slices of toasted wholemeal bread.
9 people made this
- 1 slice pork luncheon meat
- 2 teaspoons butter
- 1 egg
- salt and freshly ground black pepper to taste
- 2 slices wholemeal bread, toasted
- 2 teaspoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons ketchup
- 4 slices dill pickle
- 1 thin slice red onion
- 1 slice processed cheese, such as Kraft singles
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Heat a small frying pan over medium heat. Cook the luncheon meat in the hot frying pan until it it hot and beginning to brown in spots; set aside. Melt the butter in the frying pan, then crack the egg into the butter. Reduce heat to medium-low and cook until the yolk begins to firm around the sides. Turn the egg over and continue cooking until the yolk is solid, about 4 minutes total. Season the egg with salt and pepper to taste.
- While the egg is being cooked, spread the toasted bread with mayonnaise, mustard and ketchup. Arrange the pickles and onion onto one of the pieces of bread. Place the luncheon meat and egg over the onion, then top the egg with the cheese and the remaining slice of bread.
Reviews & ratingsAverage global rating:(12)
Reviews in English (10)
by LINDA MCLEAN
Kevin my mom made these for us too and the three of us all loved them! These days I normally make Taylor Ham, egg and cheese sammies but I just had to try this on my gang and they Yummed them all down! The only thing I did differently was grill the bread in a buttered skillet instead of making toast. Thanks so much for the comforting memory Kevin!-04 Oct 2010
Anyone even thinking about this recipe needs to try it. My husband makes a very similiar sandwich for me all the time. It is almost the same as Kevin's, except he does not add the onion ( I am going to try it though) and he grills the sandwich after it is assembled (like a grilled cheese). There is just something about the combination of flavors that is just amazing. The fried egg with the mix of condiments and the pickle, OMG Yum!!! If anyone has access to Finnish mustard, this is what we use and prefer to yellow mustard.-14 Mar 2011
by Sarah Jo
Huge hit with the kids--especially the littlest. I made only two small changes which was using sliced cheddar cheese instead of American and I omitted the onion for the boys as they don't like it (chopped up in bologna spread, no problem but full slices, they pass). They both ate their sandwiches and asked for another. Winner!-11 May 2011
- 1 ½ pounds potatoes, peeled and cubed
- ½ cup milk
- 1 tablespoon butter
- 1 pound ground beef
- 4 eggs
- 4 slices bread, toasted
- 1 (16 ounce) can baked beans
- 4 slices Cheddar cheese
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth. Spoon into a pastry bag with a large round tip set aside. Preheat oven on broiler setting.
Heat a large heavy skillet over medium heat. Shape ground beef into 4 patties, and fry until evenly brown, about 5 minutes on each side. Fry the 4 eggs.
Place a burger on each piece of toast. Pipe mashed potato around the edge to form a wall on the edge of the toast. Heat the beans, and spoon onto each burger, inside the wall of potato. Cover with a slice of cheese.
Place burgers under broiler until cheese is melted, then top each with a fried egg.
Pork and Egg Pie
Low fat pork and egg pie - perfect for slimming and weight loss.
Snacking, grazing, or simply lunching is sometimes a challenge when you are following a specific diet or meal plan. It's often difficult to find something healthy, filling and tasty in your fridge that you can immediately eat.
Whatever drives you to want to open the fridge and stare for inspiration, this pork and egg roll is perfect. It's great as a snack or meal for the family too. All too often we gaze at that Pork and Egg Pie in the supermarket and it looks so good, but also fatty and high in carbs.
This pie is none of these - low in carbs, lower in fat, and yolk in every slice. What more could you ask for?
Looking for more ideas? Check out the smoked ham, gruyere & mushroom pancake recipe
Nutritional Information Per slice
- Calories: 160 calories
- Fat: 6 g
- Carbohydrates: 2 g
- Fiber: 4 g
- Protein: 22 g
1. Add 5 of the eggs to a small pan, fill with water and bring to boil. Boil for approx. 6 mins or until hardboiled.
2. Remove from heat and cool under running cold water. Remove shells and chop the white ends off the eggs until you can see yolk. Set aside. Save the white ends for snacking
3. Blitz one piece of Lo-Dough into breadcrumbs and place in a large bowl.
4. Chop the bacon and add to food processor and blitz until smooth. Place in the bowl with breadcrumbs. Add the spices and seasoning along with the pork mince. Using clean hands mix all ingredients together until thoroughly mixed. Set aside.
5. Now for the casing. On a flat clean surface lay two of the pieces of paper that protect the Lo-Dough overlapping each other. Place two pieces of Lo-Dough on top. Using a little water dampen where they overlap, then cover with two more pieces of paper. Using a rolling pin, roll over the Lo-Dough firmly pressing down to form a proper seal and to compress all over.
6. Remove the top two pieces of paper and lay under the sides. Taking the final piece of Lo-Dough, cut it in half and lay both pieces opposite each other, again overlapping. Dampen where they overlap slightly, cover with paper and roll until sealed.
7. Lay the mince mixture on top of the Lo-Dough forming a trough in the centre to hold the eggs. Place the trimmed eggs end to end on top.
8. Carefully lifting the mince mixture and taking care not to break the Lo-Dough, fold it around the eggs. Take any excess from the ends and place on top. Carefully fold the long sides of the Lo-Dough over to meet in the middle, dampen the edges to seal. Fold the sides up, dampen and seal. Don't worry if the won't stay quite sealed.
9. Taking a baking tray and a piece of tin foil, carefully turn the pie over and place seal side down on the tin foil. Lift the corners of the tin foil to hold the end seals in place. Using the final egg, pour half the egg white away and then whisk the remainder. Using a pastry brush evenly baste the egg all over the pie.
10. Loosely cover with tin foil and place in the oven for 1 hour, basting again half way through cooking.
11. Remove from oven and cool slightly to serve or wait until cool to slice.
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
Easy Grilled Beef Steak with Garlic Butter
Here’s a steak recipe for your Foreman Grill that you’ll make again and again. It uses simple ingredients, is fast to prepare, and is so juicy and tender you won’t believe it’s not from a fancy restaurant. The garlic butter will make the steak absolutely melt in your mouth with delight. This is a must try!
Making delicious quesadillas using your George Foreman Grill could not be easier. This recipe only uses a few ingredients and can be made in just minutes. You can use your own chicken or use the recipe right here on the site for a tasty grilled chicken.
Grilled Shrimp with Garlic Butter
This shrimp recipe is just what the name says – unbelievable! You’ll absolutely love how easy it is to make and with the garlic butter – oh my goodness it will melt in your mouth!
Boneless Skinless Chicken Breast
This recipe for Easy Grilled Chicken Breast includes all the basics for making boneless skinless chicken breast on your Foreman Grill. Add your own favorite seasonings, herbs and spices and this starter recipe becomes a custom favorite.
Easy Foreman Grill Tilapia
Tilapia one of the easiest fish dishes to make on your Foreman Grill. This recipe uses the basics for making grilled tilapia. The one exception is the smoked paprika. It’s a wonderful addition and adds a nice smoky flavor that you’d normally get from an outdoor grill. Once you try this recipe on your Foreman Grill, you’ll find yourself making it again and again.
Pub Burger Recipe
A big juicy burger is a specialty of many pubs and grills around the world. There’s just something about a pub burger that excites the senses. Making a juicy and delicious pub-style burger on your George Foreman Grill is easy and takes only a few basic ingredients.
Brown Sugar Grilled Pork Chops
Here’s an amazing recipe that takes easy grilled pork chops to an all new level. The sweetness of the brown sugar perfectly accentuates the flavors of the pork for a taste explosion!
Foreman Grill Waffles
Let’s get back to basics with a good old fashioned waffle recipe and make steaming hot, fresh waffles using the George Foreman Grill with the removable waffle iron plates inserted.
Easy Sirloin Steak
Making steak on your Foreman Grill is both easy and delicious. You can make tender, juicy, and delicious steaks, despite the common misconceptions. Give this easy recipe a try. You won’t be disappointed!
The choice of cheese is up to you. Any of your favorite cheese that is or can be grated will work just as well. I specified vegetable oil, but any light, non-flavored oil can be used.
If you&rsquove tried this Bacon Egg & Cheese Breakfast Loaf or any other recipe on the blog then don&rsquot forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Ah, the sandwich. Once considered a bland but reliable lunch staple, sandwiches have enjoyed a recent resurgence in popularity thanks to the ever increasing number of cafés and sandwich shops competing to outdo one another with the quality and creativity of their products. Indeed, the sandwich is a canvas on which one can be endlessly creative - meats, cheese, salad sauces, bread type. not to mention the decision between serving it hot or cold.
This varied collection of sandwich recipes should provide plenty of inspiration for livening up your lunch. Nathan Outlaw's Bacon and egg club sandwich recipe is a triple layered, cheese filled treat not for the faint hearted, while Oliver Denton's Pulled beef rolls are equally packed with filling and flavour. At the daintier end of the spectrum Helen Graves shares a recipe for Cucumber sandwiches, the perfect light savoury bite to accompany an afternoon tea, and her ultimate Egg mayonnaise sandwich recipe puts the definitive spin on this well loved classic.
Lancashire Cheese and Onion Toastie
Cheese and onion pie is a true northern classic, specifically, a Lancashire classic. I get cravings for a Cheese and onion pie at least once a week, but like everyone else, I don’t always have time to bake one. Here’s a great alternative make it into a toastie!
Below i’ve detailed how to make the sandwich in a pan on the hob, but if you have a toastie maker – it’s even easier!
The bread I used for this recipe is the mega thick one from Roberts bakery, which comes in an orange packet like this:
It’s MEGA thick and absolutely perfect for toast and toasties.
How to make a Lancashire cheese and onion Toastie
1. Make sure you’ve got thick white bread, an onion (either white or red), some Lancashire cheese, and butter in the house.
2. Grate the cheese, and finely chop the onion
3. Generously butter two pieces of bread
4. Place one of the buttered pieces of bread on a plate, butter side down
5. Add the chopped onion to the slide (as much onion as you’d like in the sandwich)
6. Then add the grated cheese on top of the onion
7. Place the bother slide of buttered bread ontop, to form a sandwich. Again, this piece should also be butter side out.
8. Heat a frying pan, then add the sandwich to the pan
9. Place a lid onto of the pan, and cook for 2 minutes
10. Remove the lid, and flip the sandwich. The underside will now be browned:
11. Turn the heat down, and squish the sandwich together using a spatula
12. Return the lid to the pan, and continue to cook until the cheese in the center has melted. The lid will help to keep the heat in and melt the cheese quickly
13. Once the cheese inside has melted, and both sides are nicely browned, remove from the heat:
14. Cut in half, and serve with brown or red sauce – yum!
Recipes: 4 tasty toastie fillings
From childhood memories of mum's cheese toasties to the toasted whatever's in the fridge to feed a hangover or the toasties made to ensure we could eat while the landlord was still paid rent, it's as if life's greatest hits could be captured between two bits of bread.
They are moments in time, moments of comfort and restoration, and we have the burns on the roof of our mouth to prove it.
These four toasted riffs on other classic comfort foods are humble in construction but grand in intent.
All recipes make six sandwiches (with some filling leftovers)
If you are short on time and inclination for making all the components of this toastie you can use quality store-bought pesto and onion jam. Although given the price, it is well worth making your own, ready for pasta, toast and other things requiring a little touch of condiment-related-something. I firmly believe most foods are improved by a stellar condiment and this guy is no exception.
50g flat leaf parsley, leaves picked
50g oregano, leaves picked
1 clove garlic, roughly chopped
8-10 tbsp extra virgin olive oil
salt and pepper to season
4 red onions, halved and thinly sliced
¼ cup brown sugar, plus extra to taste
1 sourdough loaf sliced into 12 thick slices
½ cup sun-dried tomatoes (smoked if you can find them)
Make the pesto by adding all ingredients to a blender and blitzing to combine. Add the eight tablespoons of olive oil and check for consistency – it should be a pleasantly chunky sauce. If it is too thick, add the remaining oil and continue to blitz until smooth.
Check for seasoning. Add to a screw top jar, cover with a layer of olive oil (about 1cm deep) and set aside until ready to use. (Leftover pesto will last for a few weeks in an airtight jar in the fridge.)
To make the onion jam place a medium saucepan over medium heat. Add the olive oil, wait until the oil takes on a shimmer, then reduce the heat to low and add the onions.
Sweat until white, translucent and soft. Add the salt, sugar and a quarter cup of vinegar and continue cooking over low heat until a dark, jam-like consistency is achieved (about 15 to 20 minutes). Taste to check for a balance of tartness and sweetness and adjust the sugar and vinegar as needed. Transfer to an airtight container. (Like the pesto, the onion jam will last a few weeks in the fridge.)
To assemble the sandwiches place a slice of sourdough on a chopping board. Smear generously with the pesto. Add slices of mozzarella to cover, serrano ham, two basil leaves and semi-dried tomatoes.
Spread another slice of bread with onion jam and sandwich together. Repeat with remaining bread and ingredients. Toast in a sandwich press until the mozzarella is melted and oozing – this is a great sign that all the ingredients have properly heated through. Remove and eat immediately.
MA PO TOFU JAFFLE
The objective here is to find beautiful silken tofu (I used The International Organics Society silken Japanese organic tofu). Its soft reprieve is the perfect partner to the punching flavours of the mince. Note: There will be leftover mince and tofu but with a few days gestation in the fridge these are the gifts that keep on giving.
1 x 4cm piece ginger, finely chopped
1 large clove garlic, finely chopped
1 tbsp shao hsing cooking wine
1 tsp ground coriander seeds
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped spring onion
200g silken tofu, sliced 1cm-thick, lengthways
½ -1 tbsp chilli hot sauce (or to taste)
Add the pork mince, soy sauce and kecap manis to a bowl, working the sauce into the mince with a spoon. Place a frypan over medium heat.
Add the sesame oil, ginger and garlic and cook until fragrant. Add the mince, using a wooden spoon to break up the mince as you cook. Then add the sauce ingredients and continue to cook until it has mostly reduced – it should darken and become a runny, jammy consistency. Remove from the heat and add the coriander and spring onion.
Place a slice of white bread on a flat surface. Butter it generously then turn over, buttered side down. Cover with one to two heaped tablespoons of the pork mixture and enough slices of tofu to cover. Gently cover with another slice of buttered bread. Repeat with remaining bread and ingredients. (You will haver mince mixture left over.)
Place in a jaffle maker and cook until golden and toasted. Serve with dipping sauce, if desired.
NASI GORENG JAFFLES
Think throw-together nasi goreng. Normally you would combine ingredients in a food processor or mortar and pestle to create a rempah (paste), fry this, then add in a whole host of additions, but I've forgone authenticity for speed.
No fancy leavened sourdoughs here this works best on white bread. If you like extra brown and crunch, give the outer sides of bread a swathe of butter before assembling.
¼ cup flavourless oil (such as rice bran)
1 clove garlic, roughly crushed
2 eschallots, finely sliced
2 cups cooked basmati rice
1 red chilli, finely sliced
¼ cup coriander leaves, chopped
1 spring onion, finely sliced
6 soft sunny-side-up fried eggs (one per jaffle)
1 cup cooked prawn crackers
extra sliced chilli and coriander leaves
Heat the oil in a wok or frypan over medium heat. Add the garlic and eschallots and cook until just translucent and fragrant, being careful not to burn the garlic. Add the fish sauce, shrimp paste and kecap manis, and stir to coat the onion mixture.
Add the rice, reduce the heat to low, and stir until warmed through and the rice takes on a golden-brown tinge and is evenly coated in the mixture. Remove from the heat and add the sliced chilli, coriander leaves and spring onion.
Place the bread slices on a flat surface. Top half the slices with two to three tablespoons each of the rice mixture. Add the soft fried egg and a few broken prawn crackers then top with another slice of bread.
Carefully transfer the sandwiches to a jaffle maker (in batches) and cook until the outsides are crisp and golden and the filling has warmed through. Serve piping hot with additional prawn crackers, coriander and sliced chilli.
APPLE PIE AND SALTED CARAMEL TOASTIE
This makes about four cups of apple, more than you need, but the leftovers are always a good thing – future morning oats, crumbles and pies will thank you for your advanced planning. I used a combination of tart granny smith and sweet royal gala apples.
The caramel is a dry caramel, and I like to take it to the edge of burning because I love how the bitterness counteracts with the sweetness of the apple and brioche. Just pull from the heat when you reach your preferred level of golden.
3 granny smith apples, peeled, cored and cut into 1.5cm slices
3 red gala apples, peeled, cored and cut into 1.5cm slices
1 tsp vanilla bean extract
1 loaf brioche, sliced into 12 slices
vanilla ice-cream, to serve
For the salted caramel, scatter the sugar across the base of a large saucepan and place over medium-high heat. Cook for two to three minutes or until golden, stirring with a spoon to ensure the sugar on the bottom doesn't burn.
Continue to cook until desired consistency is achieved, being careful as sugar can burn quickly, this can be up to another two to three minutes.
Remove from the heat, gently and slowly pour in the cream and using a whisk, whisk vigorously. Add the cold butter, a few cubes at a time, whisking continuously to ensure the sauce doesn't split.
Whisk in the salt then pour the caramel into a heatproof container and allow to thicken slightly and cool completely in the fridge (at least 30 minutes).
While the caramel is cooling, prepare the apple filling by adding the apple pieces, vanilla bean extract, sugars and a squeeze of lemon juice to a medium-sized saucepan.
Grate over the lemon zest, cover with the lid and cook over medium-low heat, stirring occasionally and using a wooden spoon to break up the apple as it cooks, until the apples are tender and soft (about 30 minutes). Cook the apple longer than you might for a pie or crumble filling, given this will only have the few additional minutes in the toaster. Allow to cool.
Place the brioche slices on a flat surface. Add half a tablespoon of the cooled caramel (it will have almost a fudgy consistency) to the centre of one slice. Add two to three tablespoons of apple mixture and top with an additional piece of brioche. Repeat with remaining ingredients.
Gently transfer sandwiches to a sandwich press and toast for one to two minutes or until the ingredients have warmed through and the bread is golden.
Serve immediately with vanilla ice-cream and warmed-through leftover salted caramel.
* Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.
How to make the perfect grilled cheese sandwich plus 7 lip-smacking recipes
Happy Grilled Cheese Day! Yes, there’s an entire day dedicated to the best comfort food there is – the cheese toastie! And we’re here to tell you how to do it justice on 12 April.
1. The best bread to use
Choose a bread that’s sturdy enough to hold excessive amounts of cheese without falling apart. White bread and sourdough work well.
2. Butter it up
Don’t be shy when it comes to the butter. Butter your bread on both sides and, to prevent your sandwich from burning, you can also mix a little bit of mayonnaise into your butter.
3. Cheesy matters
A flavourful cheddar is a must, but you can add any other cheese you have on hand for extra oomph. The most important tip, either way, is to not be shy! Grate your cheese to ensure it spreads evenly and pile it in so that every bite you take is a cheesy mouthful.
4. Cooking your grilled cheese
Some people swear you have to start it in the oven to get a perfectly gooey, cheesy delight, but the same effect can be had in the pan – just start on low heat with your sandwich open so the cheese has a chance to melt. Place your two slices of bread in the pan over low heat and top each slice evenly with a generous amount of cheese. Once you see the cheese start to melt at the edges, flip one slice over the other and continue to cook until golden brown on both sides.
Have you perfected your grilled cheese and are ready to try something new? Then check out these variations of the cheese toastie:
Duck fat egg toastie
Use a cookie cutter to make a hole in the middle of the slice of bread.
Heat one teaspoon of the duck fat in a pan.
Fry the bread over a medium high heat on the one side for about 2 -­ 3 minutes until golden brown and crispy.
Turn the bread over, add another teaspoon of duck fat and gently break an egg in the hole.
Fry the bread for another 2 ­ 3 minutes, then place a lid on the pan and remove it from the heat.
Let the egg cook in the heat in the closed pan until the egg is cooked to your liking.
Season and serve immediately.
Recipe by Heinstirred. To see more click HERE.
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