The Answer to a Busy Day Just Might Be "Melted" – Sandwiches

Meals in minutes—that’s the answer to those busy days. Add “melted” sandwiches to your arsenal of answers. They are quick and they are good. You can vary them to match your mood or your family’s tastes. If you have company coming, make several kinds and serve a platter of mixed sandwiches—without investing a lot of time. Each is made with toasted English muffins, spread with a filling, and topped with cheese. The sandwiches are cooked for about five minutes under the broiler element, the top element in your oven, until the cheese melts.

Melted Sandwich #1. Crispy Crab Sandwich

If you pick a good crab salad, this is scrumptious. Just stop by the deli on the way home and pick up your favorite crab salad. You’ll need some English muffins. Prep time for four sandwiches is less than ten minutes. Here’s how:

1. Toast the English muffins.

2. Load each with the crab salad. Top each with a slice of cheddar cheese.

3. Put your sandwiches on a baking sheet and slide it under the broiler element in your oven. Cook them for about five minutes or until the cheese melts. Serve them hot.

Melted Sandwich #2. Pulled Chicken and Cheese

When we think of pulled pork, we think of the Carolinas and great BBQ restaurants. These are made with chicken instead of pork. If you pick a good barbecue sauce, they will be great and though they do take longer make, they only have three ingredients. This recipe will make four sandwiches.

1 chicken breast

1/2 large sweet onion, sliced

3/4 cup barbecue sauce

Sauté the chicken breast in a skillet. Let the chicken cool. While it is cooling, sauté the onion in the same pan.

Using your fingers and a fork, pull the chicken breast part into strands. Return the chicken to the pan with the onions. Add the barbecue sauce and stir.

Now that the filling is complete, you can assemble and cook the sandwiches as before. We topped the chicken filling with provolone cheese.

Melted Sandwich #3. Chicken Salad and Cheddar

These are very good and very quick sandwiches. Either make your favorite chicken salad for sandwiches or stop by the deli for some. Toast the muffins and load them with the chicken salad. Top them with deli slices of cheddar or other cheese and broil them until the cheese is bubbly.

Of course you can make exactly the same sandwiches with tuna salad or a canned salmon salad.

Melted Sandwich #4. California Turkey, Bacon, and Avocado

Instead of creating a spreadable filling, you can top your sandwiches with meat, vegetables, and condiments. The following is a very good sandwich.

Spread the English muffin with a little mayonnaise. Top that with turkey and then a couple half slices of crisply cooked bacon. Top the bacon with sliced avocados and tomato slices. Top with the cheese of your choice and broil until the cheese is melted.

Melted Sandwich #5. Rueben’s Melt

If you like Rueben sandwiches, you will like this version. Toast your muffins and add a little thousand island dressing topped with deli corn beef. Add a thin layer of sauerkraut and top it with Swiss cheese. Broil your sandwiches until the cheese is melted.

We found this sandwich a little overwhelming if we didn’t keep the toppings sparse. It was very good with a just a couple layers of roast beef and single spoon of sauerkraut spread evenly over the meat.

Melted Sandwich #6. Summer Tomato, Fresh Basil, and Mozzarella

This a classic summer combination when the tomatoes are ripe and fresh basil is available. Since this is a meatless sandwich, you’ll probably want extra cheese.

Spread a little butter or mayonnaise on your toasted muffins. (The mayo or butter will help protect the bread from juices from the tomatoes.) Lay tomato slices, fresh basil, and cheese on the muffins in that order. Broil your sandwiches until the cheese melts and is bubbly.

To Make or to Buy

You’ll make great sandwiches with store-bought muffins but homemade always seems a little better… and satisfying. English muffins may be the easiest yeast bread to make, not much more trouble than pancakes. You do have to wait 40 minutes for the yeast to work and you do have to use English muffin rings to contain the batter. Other than that, it’s pretty much like cooking pancakes. Because they are thicker, they take a little longer on the grill.



Source by Dennis R Weaver

Making Crepes – Easier Than You Might Think

Making crepes need not be an intimidating undertaking. With a few simple considerations you can soon be flipping dozens of these thin pancakes in less than half and hour. Because you can fill them with just about anything, crepes make great eating for breakfast, snacks, lunch or dinner.

The Right Tools

Before getting started making crepes you will want to make sure you have the right tools. Some people like to invest in an electric crepe r, but it is just as easy to learn to make crepes in a non-stick pan on the stove top. A crepe pan, while not completely necessary (you can substitute any non-stick skillet), does help to produce consistent results. These are very shallow pans, typically about 11 or 12 inches in diameter.

If you use an electric crepe maker, you will also need a wooden spreader, called a rateau, or rake. Learning to use the spreader can take a bit of practice.

Crepe Batter

For successful crepes, you will need to begin with the right consistency for the batter. Crepe batter is easy to make more liquid, so you might want to start out with a thicker batter. Gradually add in more milk until you are getting good results. The batter should be about the consistency of heavy cream. Thinner batter will make crepes that tear, and thicker batter will make spongier, heavier crepes.

The Technique

  • You will need to play around with the heat to get your pan to the right temperature. It should be quite hot, so that the pancake cooks quickly on one side, but not so hot that it burns before you get a chance to turn it.
  • Pour about 1/3 cup of batter in the hot crepe pan and tilt and swirl the pan to spread the batter. Alternatively, if you are using an electric crepe maker, this is where you will want to use the spreader.
  • As you cook, stack the crepes on a plate. You do not need to worry about them sticking together if you have cooked them correctly. They will stay fairly warm snuggled together but you can also cover them with a clean dish towel if you are making a lot and want to eat them warm right away.

Ideas for Filling

Crepes can be eaten with both sweet and savory fillings. If you are going to eat the crepes for breakfast or dessert, you will probably want to add a little sugar and vanilla flavoring to the batter.

Sweet crepes can be filled with fresh fruit, yogurt, creme fraiche, jam, butter, sugar, chocolate, chestnut spread, or just about anything that appeals to you.

Savory crepe fillings can be more complex, but you can also eat them with very simple fillings. For example, layer them with a slice of ham and grated cheese, roll, and bake in the oven for a few short minutes.



Source by Kim Steele