SANDWICH SPREAD RECIPE RECIPES
CORNED BEEF SANDWICH SPREAD RECIPE - FOOD.COM
This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients. Chill until serving time.
Nutrition Facts : Calories 257.1, FatContent 18.7, SaturatedFatContent 5.8, CholesterolContent 85.2, SodiumContent 1389.7, CarbohydrateContent 6, FiberContent 0.5, SugarContent 2.3, ProteinContent 15.7
ROAST BEEF SANDWICH SPREAD RECIPE: HOW TO MAKE IT
Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.
Provided by Taste of Home
Categories Lunch
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
Nutrition Facts : Calories 357 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 972mg sodium, CarbohydrateContent 40g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 27g protein.
More about "sandwich spread recipe recipes"
NEXT-LEVEL STEAK SANDWICH RECIPE | JAMIE OLIVER RECIPES
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 553 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 553 calories per serving
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
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ORIGINAL CUBAN SANDWICH RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 23 minutes
Category main-dish
Cuisine caribbean
Reviews 4.2
Total Time 23 minutes
Category main-dish
Cuisine caribbean
- Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!
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CHICK-FIL-A COPYCAT SANDWICH RECIPE | TOP SECRET RECIPES
In 1946, twenty-five-year-old S. Truett Cathy and his younger brother Ben, opened a restaurant called The Dwarf House in Hapeville, Georgia. In the early sixties Cathy began experimenting with different seasonings and a faster cooking method for his original chicken sandwich. The finished product is the famous pressure-cooked chicken sandwich now served at all 460 Chick-fil-A outlets in thirty-one states. Annual sales for the chain topped $324 million in 1991. That makes Chick-fil-A the fourth largest fast-food chicken restaurant in the world. And Cathy still adheres to the deeply religious values that were with him in the days of the first Dwarf House. That is why you won't find any Chick-fil-A restaurants open on Sundays. Source: Top Secret Recipes by Todd Wilbur. Try my improved version in Top Secret Recipes Step-by-Step.
From topsecretrecipes.com
Reviews 4.2
Total Time 20 minutes0S
Calories 430 calories per serving
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Reviews 4.2
Total Time 20 minutes0S
Calories 430 calories per serving
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From foodnetwork.com
Reviews 4.9
Total Time 55 minutes
Cuisine american
Reviews 4.9
Total Time 55 minutes
Cuisine american
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
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The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Buffet, Supper, Treat
Cuisine British
Calories 558 calories per serving
- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
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EGG & CRESS CLUB SANDWICH RECIPE - BBC GOOD FOOD
Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch, Supper
Calories 867 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Lunch, Supper
Calories 867 calories per serving
- Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.
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FRIED BOLOGNA SANDWICH RECIPE - FOOD.COM
This is a fried bologna sandwich that I had often growing up. I see so many of my favorite sandwiches on here, but I didn't see this one.
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 282.1 per serving
From food.com
Reviews 5.0
Total Time 10 minutes
Calories 282.1 per serving
- Add bologna between slices and gobble it up!
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CORNED BEEF SANDWICH SPREAD RECIPE - FOOD.COM
This recipe came from Recipe Goldmine. It was appoved by our family so I'm posting it for yours! I served ours on rye bread toasted and added horseradish cheese. The recipe is for the 'spread' alone.
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 257.1 per serving
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 257.1 per serving
- Combine all ingredients. Chill until serving time.
See details
ROAST BEEF SANDWICH SPREAD RECIPE: HOW TO MAKE IT
Pickle relish and ketchup add a touch of sweetness to this sandwich spread that uses up leftover beef. "I often turn to this recipe after I have made a large roast," says Carolyn Zimmerman of Fairbury, Illinois.
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 357 calories per serving
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Lunch
Calories 357 calories per serving
- In a food processor, combine the beef, pickle relish and onion; cover and process until coarsely chopped., In a large bowl, combine the ketchup, mayonnaise, pickle juice, seasoned salt and pepper. Stir in the beef mixture. Cover and refrigerate for at least 1 hour. Spread on nine slices of bread; top with remaining bread.
See details
NEXT-LEVEL STEAK SANDWICH RECIPE | JAMIE OLIVER RECIPES
Focusing on awesome, sweet onions seriously takes the joy of a steak sandwich up a notch.
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 553 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine british
Calories 553 calories per serving
- Remove the steak from the fridge and let it come to room temperature, then cover it with greaseproof paper and bash it with the base of a pan to tenderise and make it all roughly the same thickness.
- Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 2cm-thick rounds.
- Put the butter, a lug of oil and the sugar into a large non-stick frying pan on a medium heat. Once the butter has melted, place the onions into the pan in a single layer and cook for 5 minutes.
- Pour in the vinegar, pop the lid on, reduce the heat to low and cook for around 35 minutes, or until beautifully golden and caramelised on the bottom only, adding splashes of water to loosen, if needed.
- Meanwhile, pop the ciabatta into the oven, turn onto 110°C/225°F/gas ¼ and leave to warm through.
- Season the steak all over with sea salt and black pepper. Place a large non-stick heavy-bottomed pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking.
- Remove to a plate, rest for 1 minute, then slice 1cm thick and toss through its own resting juices with a drizzle of extra virgin olive oil.
- Cut the warm ciabatta in half and rub the inside of each piece in the steak resting juices. Spread on some mustard, if you like, then layer over the caramelised onions, the steak and pinches of watercress.
- Pop the other piece of bread on top, press down lightly, carve up into decent chunks and get involved.
See details
CHICK-FIL-A COPYCAT SANDWICH RECIPE | TOP SECRET RECIPES
In 1946, twenty-five-year-old S. Truett Cathy and his younger brother Ben, opened a restaurant called The Dwarf House in Hapeville, Georgia. In the early sixties Cathy began experimenting with different seasonings and a faster cooking method for his original chicken sandwich. The finished product is the famous pressure-cooked chicken sandwich now served at all 460 Chick-fil-A outlets in thirty-one states. Annual sales for the chain topped $324 million in 1991. That makes Chick-fil-A the fourth largest fast-food chicken restaurant in the world. And Cathy still adheres to the deeply religious values that were with him in the days of the first Dwarf House. That is why you won't find any Chick-fil-A restaurants open on Sundays. Source: Top Secret Recipes by Todd Wilbur. Try my improved version in Top Secret Recipes Step-by-Step.
From topsecretrecipes.com
Reviews 4.2
Total Time 20 minutes0S
Calories 430 calories per serving
From topsecretrecipes.com
Reviews 4.2
Total Time 20 minutes0S
Calories 430 calories per serving
See details
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This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.
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A girlfriend's mom made this spread years ago for our Teen Club Luncheon back in Iowa in the 50's. I asked her to tell my Mom how to make it. I made the recipe for my kids while they were growing up & they still love it. Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread…
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