GRILLED SALAMI AND CHEESE SANDWICHES RECIPE - FOOD.COM
When my brother and I would go to visit my dad he would often make us these sandwiches for dinner. They are so simple, but the taste just brings me back to the days with daddy! You can really mix and match any meats and cheeses, but to me, there is no comparison to good ol' salami and american cheese!!
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Butter one side of each slice of bread and place (Buttered side down) in a skillet over medium heat.
- Place the slice of cheese on one of the pieces of bread, and allow to the cheese to melt, and the bread to turn golden.
- Remove from pan and top cheese with salami, making sure to spread out the layer of salami to cover everything.
- Add the tomatoes and lettuce.
- Spread Mayo on the unbuttered side of the other slice of bread and top off the sandwich!
- YUM!
Nutrition Facts : Calories 538.8, FatContent 35.7, SaturatedFatContent 16.4, CholesterolContent 105.9, SodiumContent 2027.9, CarbohydrateContent 29.5, FiberContent 1.2, SugarContent 4.1, ProteinContent 24.4
THREE-CHEESE MEATBALL LASAGNE RECIPE | BBC GOOD FOOD
Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Cook Time 1 hours 35 minutes
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Squeeze the meat from the sausages and roll into meatballs – you’ll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don’t overcrowd the pan, until they’re all golden brown. Put them aside on a plate when they’re ready.
- Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
- Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it’s all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
- Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
- Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
- Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.
Nutrition Facts : Calories 771 calories, FatContent 47 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.7 milligram of sodium
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