Sandwiches – Page 2 – Rants Raves and Recipes

March 30, 2016June 17, 2016

Open- Faced Irish Reuben Sandwich

Open-faced Irish Reuben Sandwich

My favorite thing about St. Patrick’s Day is left-overs, and my favorite left-over is an open-faced Irish Reuben sandwich. I started making my Rubens open-faced years ago, they are slightly less messy and I did like that you could put more “stuff” on it when you eat with a fork.

I assume everyone knows the standard fare for a Reuben, Rye bread, corned beef, sauerkraut, and Russian or thousands island dressing and Swiss cheese. My version uses more beef and sauerkraut, more Russian dressing and cheese and since it’s a left over I always make sure I have plenty of soda bread to go with it.

The one “trick” to this recipe is to let the corned beef chill, it is so much easier to slice thinly when cold.

Ingredients for Open-faced Irish Reuben Sandwich

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Directions for Open-faced Irish Reuben Sandwich

Like all recipes, other than for certain sauces and baking, there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.

Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.

In a separate pot gently heat up the Sauerkraut.

Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a sauté pan or frying pan, that has a lid and is on medium heat.

Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.

The Scott’s-Irish in me also uses the left over potatoes, from the St. Patrick’s Day meal, to make a dill potato salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

Here are a few items to help make this recipe:
http://amzn.to/1M0yDkU Henckel Bread Knife
http://amzn.to/1RyxEVW Henckel carving Set

Skip the sauerkraut and bring on the beef!

Yum

Opened- Faced Irish Rueben Sandwich

Ingredients

Chilled corned beef thinly sliced.
3-4 thin slice of Swiss per sandwich ( Kerry Irish Swiss is great)
Russian or Thousand Island dressing
Sauerkraut (with or without caraway seeds).
Medium thick slice of Irish Soda Bread
1-2 Tbs softened butter per sandwich
1+ cups heated beef stock or stock from cooked corned beef

Instructions

Like all recipes other than for certain sauces and baking there is no wrong or right way to do it. The order in which you stack and the amount you stack are up to you.
Take the stock and place it in a pot and bring it up to a simmer. Slice the corned beef against the grain as thinly as you can and place in the stock to slightly heat up.
In a separate pot gently heat up the Sauerkraut.
Butter one side of the Soda Bread and spread a generous layer of dressing on the other side and place butter side down in a saute pan or frying pan that has a lid and is on medium heat.
Layer the Swiss slices over the dressing, remove the corned beef from the stock drain and pat dry and layer on top of the cheese. Now drain and layer the sauerkraut on top of the beef. You can finish with more dressing and cheese if you wish. Cover the pan and allow the cheese to melt and the buttered side of the bread to come to a golden brown. Plate and serve.
The Scott's-Irish in me also uses the left over potatoes to make a dill potate salad to go with it ( http://www.rantsravesandrecipes.com/category/recipes/salads/dill-potato-salad/ ).

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January 25, 2016March 29, 2018

Best Egg Salad

One of the timeless comfort foods, an egg salad sandwich, does bring back memories of an earlier time. Easy to make it is a sure fire favorite. It makes a great sandwich on rustic bread or scooped on a bed of lettuce with fresh sliced tomatoes it makes a wonderful luncheon.

Ingredients for Best Egg Salad

6 eggs boiled hard (directions to follow) & chopped
2 Tbs Dijon mustard
2-3 Tbs sweet relish lightly drained
Salt & pepper to taste
2-4 Tbs mayonnaise
Chopped parsley

Directions for Best Egg Salad

The fool proof way to boil eggs hard:

Place the eggs in a pot that will accommodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.

To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.

You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonnaise in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.

Here are a few items to help make this recipe:
T-fal A85724 Specialty Nonstick Dishwasher Safe Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
Egg Slicer Wedger Piercer

I’m not a great egg fan, it was OK but I would much prefer a few tasty slices of chicken with a hint of mayo, give me that and I’ll be a “good egg” all day!

Yum

Best Egg Salad

Ingredients

6 eggs boiled hard (directions to follow) & chopped
2 Tbs Dijon mustard
2-3 Tbs sweet relish lightly drained
Salt & pepper to taste
2-4 Tbs Mayonaisse
Chopped parsley

Instructions

The fool proof way to boil eggs hard:
Place the eggs in a pot that will accomodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonaisse in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/best-egg-salad/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

December 30, 2014December 30, 2014

Grilled Roast Beef Sandwich

Oh so many years ago, the restaurant I worked in, served a thick slice of roast beef opened face as a lunch item. The remaining beef, that was cooked to a rare state, was used the next day in a sandwich sliced paper thin and heated. It was one of the best sellers and was one of my favorite lunch time dishes.

Ingredients for Grilled Roast Beef Sandwich

2 slices of bread (a good sourdough prefered)
4-6 very thinly sliced pieces of rare roast beef
2 slices of sharp cheddar cheese
salt & pepper to taste
Horseradish sauce or mayonnaise
2 Tbs room temperature butter
2 Tbs Parmesan cheese

Directions for Grilled Roast Beef Sandwich

Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.

Take the two pieces of bread and spread the butter on one side of each piece.

Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise. Lightly salt and pepper over the sauce. Place a slice of the cheddar on each piece of bread. Now layer the roast beef on top of one of the pieces of bread and top with the other .

Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter.

Place in the pan, cover and allow to heat up for a few minutes. Once the one side is browned flip the sandwich, recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.

When the cheddar is melted remove from the pan and slice and serve.

Horseradish Sauce

This is a great condiment to serve with Prime Rib or any roast beef, and is fairly easy to make.

Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go. My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking. Remember though if making well in advance it will increase in strength as it sits.

Here are a few items to help make this item:
Anolon Advanced Hard Anodized Nonstick 18-by-10-Inch Double Burner Griddle
MIU France Large Stainless Steel Slotted Turner, 3 by 11-Inch
Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade

Without the spicy sauce (too spicy for a S.A.P.P.) the rest was just truly tasty a 5 paws effort!

Grilled Roast Beef Sandwich

2014-12-30 15:32:34

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

2 slices of bread (a good sourdough prefered)
4-6 very thinly sliced pieces of rare roast beef
2 slices of sharp cheddar cheese
salt & pepper to taste
Horseradish sauce or mayonnaise
2 Tbs room temperature butter
2 Tbs Parmesan cheese

Instructions

Place a saute pan with lid or a stove griddle, large enough to hold the sandwiches you are going to make, on the stove top and pre heat to a medium heat.
Take the two pieces of bread and spread the butter on one side of each piece.
Turn the bread over and on the other side spread the Horseradish sauce or mayonnaise. Lightly salt and pepper over the sauce. Place a slice of the cheddar on each piece of bread. Now layer the roast beef on top of one of the pieces of bread and top with the other .
Sprinkle the Parmesan on a large dish and press both buttered sides of the sandwich into the cheese so that it adheres to the butter.
Place in the pan cover and allow to heat up for a few minutes. Once the one side is browned flip the sandwich recover and allow the other side to brown up being careful not to burn the Parmesan cheese and bread.
When the cheddar is melted remove from the pan and slice and serve.

Notes

Horseradish Sauce
This is a great condiment to serve with Prime Rib, and is fairly easy to make.
Take about 1/2 a container of sour cream (12 oz) and add a good prepared horseradish to it stirring gently and tasting as you go. My version uses about a whole jar of horseradish and is very spicy, but keep tasting to adjust to your own liking. Remember though if making well in advance it will increase in strength as it sits.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.