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Best Sandwich Spread Recipes

Best Sandwich Spread Recipes


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Top Rated Sandwich Spread Recipes

Breakfast is a big deal in the Borgognone house. Every Saturday and Sunday is the same story: egg sandwiches on Saturdays; bagels and donuts on Sundays. I should mention that we also are mildly obsessed with eggs. Usually in one breakfast sitting, there are five different types of eggs on the table at once — Nonna's Eggs in Purgatory, my father's cheesy scramble, as well as sunny-side up, broccoli rabe omelettes, and then there's the sandwich.A while back, my mother and I had amazing egg sandwiches that were so outrageously expensive (but well worth it!) that we vowed never to spend that much on a breakfast sandwich again, especially one that we could master at home. So we got to experimenting and here's our baby, our favorite part of Saturday mornings. I should also mention that the record is three sandwiches in one sitting that's held by my beastly brother Sal who uses the "I'm a growing boy" excuse.Click here to see Fall in Love with Breakfast Again — at Dinner.

This quick and easy recipe for a homemade burrito is the perfect option for dinner. It's loaded with avocado, black beans and spinach. Recipe courtesy of Ready Set Eat

Slather your own homemade "beerbecue sauce" on a perfectly grilled burger patty and serve it up on the bun of all buns: Texas Toast. This recipe is courtesy of Beef - It's What's For Dinner.

This open faced sandwich, topped with a delicately fried egg, is the perfect dish to serve for brunch or dinner. Recipe courtesy of Eggland's Best

It's hard to imagine a way to improve on the simplistic perfection of a bacon, lettuce, and tomato sandwich. But for those nontraditionalists willing to branch out a bit, adding a fried egg elevates this sandwich to a whole new level. And when you think about it, eggs are an even better example of simplistic perfection than a BLT — just fry one up and this single ingredient will add extra levels of flavor, texture, and body to the dish. The addition of homemade garlic mayo doesn't hurt either.Click here for 8 Sweet and Savory Sandwiches.For more sandwich recipes.

As a perfect addition to pasta, vegetables and meat, pesto should be on your desert island must-haves list. Next time you're at your local farmer's market, pick up some garlic, basil and pine nuts for this quick homemade pesto recipe.This recipe is courtesy of Emily Paster, West of the Loop.


The Ultimate Vietnamese Banh Mi Sandwich Recipe

What’s your pick for the best sandwich? I think we can talk about that all day long. However, one thing is very clear. Although there are so many great sandwiches around the world, as far as I know, the Vietnamese sandwich, Banh mi is one of the best.

#Vietnamese Banh Mi ( 3-4 servings)

Ingredients: Vietnamese baguettes, pork shoulder(350g), daikon radish(200g), carrot(200g), cucumber, cilantro, red chilies or jalapenos, rillettes, Maggie seasoning, sugar, white or rice vinegar, salt, regular soy sauce, Mirin(미림) or any type of cooking wine, oyster sauce, fish sauce, minced garlic, corn syrup or honey, black pepper, Chinese five-spice(optional), mayonnaise, Sriracha, cooking oil

MAKE PICKLED VEGETABLES

  1. Cut 200 grams of daikon into matchsticks. I recommend cutting it into thick pieces.
  2. Cut 200 grams of carrot into matchsticks, so they can be about the same size as Daikon.
  3. Put them in a mixing bowl. Add 3 tablespoons of sugar, 3 tablespoons of white or rice vinegar, 1 teaspoon of salt, and give them a good massage.
  4. Put it in an airtight container or cover it with plastic wrap. Keep it in the fridge for about 1 hour.

MAKE CHAR SIU

  1. For the marinade, put 2 tablespoons of sugar, 2 and 0.5 tablespoons of soy sauce, 1 tablespoon of Mirin or any type of cooking wine, 0.5 tablespoon of oyster sauce, and 0.5 tablespoon of fish sauce.
  2. Keep adding 1 tablespoon of minced garlic and 1 tablespoon of corn syrup or honey.
  3. Add a few shakes of black pepper.
  4. Add 1/4 teaspoon of Chinese five-spice. (optional) Give it a good mix.
  5. Pour the marinade over the pork and give it a good massage. If you’re using a big chunk of meat, please let it marinate in the fridge for at least 2 hours. (Since I used thinly sliced pork, I kept it in the fridge for 30 minutes.)
  6. Put some oil in a pan. Add the pork in. Cook it all the way through until most of the liquid has evaporated.
  7. Take it out and let it rest for about 10 minutes. Cut it into bite-sized pieces.

MAKE SPICY MAYO SAUCE

  1. Put 2 tablespoons of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of sugar, 0.5 teaspoon of fish sauce, and mix it.

PREP FRESH VEGGIES

  1. Cut some cucumber into long strips.
  2. Finely chop some cilantro.
  3. Chop some chilies into small pieces. If you don’t like it spicy, you can use red bell peppers.

MAKE BANH MI

  1. Make sure to preheat your oven to 180℃/355℉.
  2. Put Vietnamese baguettes into an oven for about 5 minutes.
  3. Cut it in half, but not all the way through. Hollow out the bread for extra space.
  4. Spread some spicy mayo on one side.
  5. Spread some pate or rillettes on the other side. Drizzle some Maggie seasoning.
  6. Add some cucumbers, pork, and the drained vegetables.
  7. Put some red chilies or jalapenos.
  8. Finish it off with some cilantro or any type of herbs you like.

Today, I showed you how to make Banh Mi, one of the best sandwiches around the world. Instead of getting an overpriced sandwich, how about making this easy, unique, and fabulous Vietnamese sandwich? Once you try it, you might blame me for not sharing this recipe earlier!


Egg salad sandwich

Photograph: Yuki Sugiura for the Guardian

This recipe always gets rave reviews. You could vary the flavour by replacing the paprika with 2 teaspoons of curry powder, a popular seasoning for egg salad. And if you want some crunch, add 50g finely diced celery, or some chopped toasted walnuts or pecans.

6 medium eggs
Ice cubes, for chilling the boiled eggs
4 tbsp mayonnaise, or more to taste
2 tbsp spring onions or shallots, finely chopped
2 tbsp flat-leaf parsley, chopped
Salt and black pepper
1 tbsp lemon juice
1-2 tsp Dijon mustard (optional)
½ tsp sweet paprika
8 slices of wholemeal or multigrain bread, toasted if desired
1 small bunch watercress or baby rocket, rinsed, dried and stemmed, or ¼ iceberg lettuce, shredded
Sliced tomato (optional)

1 Place the eggs in a saucepan big enough for them all to sit in a single layer. Cover with cold water. Place the saucepan on a medium heat and bring to the boil. Set a timer and cook the eggs for exactly 5 minutes so the yolks are still slightly soft.

2 Place a bowl in the sink and use a slotted spoon to transfer the eggs to the bowl. Run cold water over the eggs while you use the back of the spoon to gently smash their shells in several places. Add two cups of ice cubes to the bowl and enough water to cover the eggs.

3 Remove one egg at a time, peel it, then set aside. Rinse the peeled eggs under running water and return them to the ice water until fully cold. Transfer to a dry bowl, cover with clingfilm and refrigerate until needed.

4 When you're ready to make the salad, whisk together the mayonnaise, spring onions, parsley, salt, pepper, lemon juice, mustard (if using) and paprika in a medium mixing bowl. Coarsely chop the eggs and add to the bowl, then gently fold everything together.

5 Divide the salad evenly among four of the slices of bread, spreading it flat, then add the leaves and tomato slices, if using. Top with the remaining slice of bread and serve.


Recipe Summary

  • Cooking spray
  • 2 (8-ounce) boneless ribeye steaks, trimmed
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons fat-free mayonnaise
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons Worcestershire sauce
  • 1 garlic clove, minced
  • 8 (1-ounce) slices crusty whole-grain bread, toasted
  • 1 cup arugula leaves

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with salt and pepper. Add steaks to pan cook 4 minutes on each side or until desired degree of doneness. Let steaks stand 5 minutes. Cut steaks diagonally across grain into thin slices.

Combine mayonnaise, mustard, Worcestershire, and garlic in a small bowl, stirring well with a whisk. Spread about 1 tablespoon mayonnaise mixture on each of 4 slices of bread divide steak evenly among bread slices. Top each serving with 1/4 cup arugula and 1 bread slice.


Mince the cooked chicken finely and put it in a medium bowl.

Add 1/4 cup of the mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until the spread reaches your desired consistency.

If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.

Spread in between slices of bread and enjoy.

Recipe Variations

  • Add 1/2 cup minced celery and 1 tablespoon minced green onion along with the chicken.
  • Add 1/4 to 1/2 cup crumbled crispy cooked bacon.
  • Add 1/2 cup chopped toasted almonds and 1 teaspoon curry powder.
  • Add 1/2 cup chopped water chestnuts and 2 tablespoons low-sodium soy sauce.
  • Add 2 tablespoons minced fresh parsley and 1 teaspoon minced onion.
  • Add 3 tablespoons minced celery and 1 teaspoon dried tarragon (or 1 tablespoon of minced fresh tarragon).
  • Before adding the salt and pepper, add 1/3 cup of chopped toasted pecans and 1 teaspoon of Creole or Cajun seasoning. Taste and add salt and freshly ground black pepper, as needed.

How to Quickly Poach Chicken Breasts

Place 2 to 4 boneless chicken breasts—about 12 ounces for this recipe—in a saucepan with about 1/2 teaspoon of salt. Add a bay leaf and a sliced clove of garlic, if desired. Cover the chicken with water and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 8 to 10 minutes, or until the chicken registers at least 165 F on an instant-read thermometer. Chicken breasts can be dry if overcooked, so start checking right around the 8-minute mark.

Remove the chicken from the broth and pat dry with paper towels. Dice the chicken when it's cool enough to handle. Save the broth and refrigerate or freeze it to use for soup or sauce.


Recipe: Most Excellent Ground Bologna Sandwich Spread


One of my Ground Bologna sandwiches on white bread, on February 28, 2016. Yeah, I like them even thicker than this.

There’s a deli/butcher shop in Burton, Michigan, called Nehring’s Market. We’re more than acquaintances with the Nehring’s as Ralph and his wife are my late younger sister Janet’s Godparents. Ralph and his crew of cutters make a Ground Bologna Sandwich Spread that tastes almost exactly like this recipe. This recipe is what my mom made for at least five decades.

Somewhere down the line, we think mom’s recipe, and what the Nehring’s crew offers in the store, crossed paths and are, in fact, of the same lineage.


A working bin of the spread at Nehring’s Market, December 30, 2008, in the middle of being transferred to the small tubs for sale in the case.

This lunchtime and picnic favorite is available by the pound in some variation in just about every deli and butcher shop in the midwest. It’s simple to make: Kids absolutely love helping grind the bologna in the meat grinder. A lot of this recipe doesn’t actually need to be measured. This is one recipe you can make ingredient-by-ingredient, tasting as you go, creating your own flavor, and using different brands and various flavors of each of the ingredients.

Ground Bologna Sandwich Spread goes by at least a couple different names. There are likely others, which I’m attempting to find. In some places it’s known as:

  • Ham Spread/Ham Salad: This seems a misnomer, as there’s certainly no ham in the recipe. But this appears to be similar to what Irma S. Rombauer called Mock Chicken Drumsticks (City Chicken) in the original versions of her Joy Of Cooking. The 1943 edition lists both pork and veal as ingredients, but no chicken. Many versions of City Chicken today only use pork. So a Ham Salad that contains bologna but no ham also makes sense.
  • Bologna & Pickle Spread: But of course.
  • PM Sandwiches: This is the term used in northeastern Pennsylvania, according to Jackie who commented on this post on March 29, 2018. In explaining the term, Jackie wrote “We called them PM sandwiches, meaning pickles & meat or party meat because it wasn’t a party without it.”
  • Funeral Salad: So-named because in some areas it’s regularly served at wakes.
  • Monkey Meat: This is mentioned in the comments, and Google users search for Monkey Meat and land on these types of recipes. I have no idea why it’s called this in some areas. But please, eat no monkeys. Ground bologna is much better.

Regional variations on the recipe also include American or cheddar cheese, dill pickles, or chopped hard-boiled eggs.

Historical Notes: In chats with Hungry Christel up in Winnipeg, Manitoba, Canada, we believe the historical recipe this preparation came from is what’s called Fleischsalat. A simple staple in Germany that’s loosely translated as “meat salad”, it’s different from the similar preparation Wurstsalat or “sausage salad” in that Fleischsalat contains a German mayonnaise that’s mostly sunflower oil, among other differences. You can use a German ring bologna (aka “ringwurst”) for Fleischsalat, and you need to use a German pickle as well … but it’s the German delicatessan mayonnaise (there’s another style that’s a different preparation) that you’ll find to be expensive.

You can take the leap to make your own Leberkäse, which is a baked loaf of meat, to use instead of the ring bologna. It would also certainly be less expensive to make your own sunflower oil-based German mayonnaise. Be aware though that homemade mayonnaise only has a life of a couple days due to the use of raw eggs in its preparation. But remember, for authenticity German-style ingredients matter.

It appears as though a modified version of Fleischsalat was served as a sandwich to German & Italian Prisoners Of War held by Americans during WWII. Volume 2 of 3 of “Prisoner Of War Operations” consists of a number of documents beginning with a “War Department Policy With Respect to Labor of Prisoners of War” dated January 10, 1943:

“Suggested types of work for such prisoners are employment in War Department owned and operated laundries brush clearance and construction of fire breaks mosquito control, soil conservation and agricultural projects construction and repair of highways and drainage ditches strip mining and quarrying and other work of a character similar to the foregoing.”

ASF Circular 150 dated April 1945 from Headquarters Army Service Forces lays out a suggested menu for German prisoners:

“II—PRISONERS OF WAR.—1. Shortage of meat in the commercial market and difficulties attending the procurement of both canned and fresh meat and other critical items for the armed forces make it imperative that such items used for prisoner of war messes be reduced to a minimum and that meat be confined to varieties which are in least demand by American citizens … Issue charts will indicate a maximum of 4 ounces of meat per man per day including eggs.
…..
e. Sausage products will be limited to those products authorized by OPA specifications for civilians according to MPB 389 bologna and frankfurters, types 3 and 4 liver sausage other than Braunschweiger liver loaf pork, or breakfast sausage, types 3 or 4 minced luncheon meat berliner sausage meat loaf, miscellaneous, types 3 and 4 Polish sausage, type 3, MPR 389, and scrapple.”

Finally, a “Prisoner Of War Menu Guide for German And Italian Prisoners Of War” dated August 4, 1945, specifies 20 lbs of bologna per 100 men in each instance of it being served during a 10-day menu, which fits the specification of “a maximum of 4 ounces of meat per man per day.”

The modified Fleischsalat then appears as item #4 within this Menu Guide under Sandwiches:

“c. The following is a partial list of sandwiches which have been made from the issue and used successfully by many work details:
(1) Bologna, sliced
(2) Bologna & pickle
(3) Bologna & cheese
(4) Chopped bologna, mustard, chopped eggs, and chopped pickle
(5) Bologna loaf (chopped or ground bologna, mixed with bread or cooked oatmeal, flour, onions baked and sliced cold)
(6) Meat loaf (briskets, shanks, or mutton boned, ground ingredients added as in 5 above)
(7) Sliced egg
(8) Chopped egg & pickle
(9) Chopped egg & chopped cheese
(10) Sliced cheese with mustard
(11) Marmalade
(12) Marmalade & peanut butter or apple butter
(13) Peanut butter and syrup
(14) Fish Loaf, (prepared as in 5 above)
(15) Fat back, sliced
(16) Fat back and cooked beans (mashed, with mustard or pickles added)
(17) Cheese Loaf (ground cheese, eggs, mustard, vinegar, oil and pepper)
(13) Fish and Bean Spread (cooked fish and cooked beans mashed and mixed with bread or cracker crumbs with added condiments)
(19) Cheese, lettuce and pickle”


This is the real article here Nehring’s Homemade Sandwich Spread, made with Koegel’s Bologna and photographed in Nehring’s own Koegel meat case.

Of course, ya’ gotta have good meat. Finding the right ring bologna is an important step as it affects the flavor of the finished spread. The most popular ring bologna, such as Ekrich and many others, have roots in the Pennsylvania Dutch communities. What you want to find is a good German ring bologna, as the Pennsylvania Dutch versions won’t taste the same whatsoever.

Koegel’s Ring Bologna is the only stuff most home cooks use for this recipe. Albert Koegel was raised in the city of Durlach, Germany, in the late 1800s. When he was of age he joined one of Germany’s well-respected apprenticeship programs under the supervision of a Master Butcher. In a few years he had earned his Meister Wurstmacher designation, indicating he was a Master Sausagemaker. The product I use, shown below, is his own original recipe from the early 20th century. Find yourself a good local German meatpacker (there are many, such as at Alpine Village in Torrance, California) and use their ring bologna.

There’s another option as well, which is what Nehring’s uses. We’ll get to that shortly …


Koegel ring bologna, one of the preferred products for this recipe.

In the recipe below for Ground Bologna Sandwich Spread, I include a step about skinning the ring bologna before grinding it. However, the hot dogs in natural casings for the Homestyle Flint-Style Coney Sauce that I make regularly don’t get skinned before being sent through the same grinder. Unfortunately one day my brain swapped the two procedures. I made a batch of this spread for Mary and I … while only glancing at the recipe for ingredient amounts. As I was grinding the ring bologna, I noticed the ground bologna seemed to stay inside of the grinder more than usual. I thought maybe the disks on the front of the grinder were simply stuffed so, using a butter knife, I dug all the meat out of the disassembled grinder, then finished the batch of sandwich spread.

The following day after eating sandwiches made from this batch for lunch, we had a good laugh (more Mary than myself as it was at my expense!) over having to dig large pieces of natural casing from each bite of our sandwiches.


Chunks of Koegel bulk bologna from a 10-lb chubb, the other preferred bologna for use here.

In January 2017 while visiting up north near Flint, and at Nehring’s Market itself while getting some ring bologna for this recipe, I asked for a couple lbs of beef bologna from a 10-lb chubb. I asked for it not to be sliced as I was planning on slicing it about 3/8″ thick, especially since I already had the ring bologna for the spread. The meat cutter looked at me strangely and, while holding the chubb of lunchmeat bologna, said “But this is what we use for the spread.” Ummm … what?? It turns out home cooks have likely used the ring bologna because it’s more readily available in most stores. (I’ve found Koegel’s ring bologna as far away as Lafayette, Indiana.) But the chubbs of beef bologna are generally only found in delis in Genesee County and surrounding areas, while grinding slices from the 1-lb packs is a royal pain.

The bottom line: Ring bologna is not a requirement. You could also use a good German-style beef lunchmeat bologna. (Again, for accurate flavor make sure it’s not from a Dutch-style company.)


The only two commercial mayonnaise that are acceptable in this recipe. While using Hellmann’s for decades, we’ve switched to Duke’s for its extra creaminess and richness, and almost zero “twang”.

A few notes about the ingredients:

  • Bulk bologna and ring bologna are spiced differently, so final seasoning of the resulting spreads will differ.
  • Yellow onions aren’t as harsh as white onions, so we specify yellow.
  • Duke’s Mayonnaise has a nicer flavor profile than Hellman’s, but as Duke’s can be difficult to find outside the south using less Hellman’s to get the same type of flavor and texture is fine.

The best batch I’ve made so far uses Koegel bulk bologna, Duke’s Mayo, French’s yellow mustard, yellow onion, sweet gherkins, and no salt or pepper whatsoever.


The original image for this post, circa 2008.

Make all kinds of good stuff, and to enhance your reputation in the kitchen, make sure you can repeat it. And be sure that I will skin the ring bologna for the Ground Bologna Sandwich Spread from now on.


Sandwiches

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite sandwiches here. New recipes added every week.

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When Popeyes debuted its new crispy chicken sandwich on August 12, 2019, the company was not prepared for the eruption of social media video posts comparing the new sandwich to Chick-fil-A’s classic chicken sandwich. As a result of the apparently unplanned instant viral campaign in which Popeyes almost always emerges as the winner, customers swarmed the stores and waited in long lines to try the now-famous sandwich. The buzz continued to build day by day, and just two weeks after its debut, the sandwich had sold out—a full month ahead of schedule.

But sold out or not, you don’t need Popeyes to get the great taste combo of the crispy buttermilk breaded chicken breast, soft buttered brioche bun, mayo, and pickles. Fortunately, I was able to get my hands on several of the sandwiches before they were gone and cranked out a Popeyes Chicken Sandwich copycat recipe so you can now know how to make the Popeyes fried chicken sandwich any time you want. With these new tricks you’ll be able to make crispy chicken at home that’s flavorful, juicy, and tender, just like Popeyes, coated in a thick golden breading with the same light crunch.

The secret to moist, tasty chicken is to brine it for several hours in a spicy mixture of buttermilk, pepper sauce, salt, and MSG. The buttermilk is slightly acidic, so it will help tenderize the chicken without making it too tough like harsher acids, while the salt enhances the flavor (as does the MSG) and keeps the chicken juicy. The MSG (monosodium glutamate) is an amino acid with a salt-like flavor that at one time was thought to be unhealthy, but is now considered an important culinary additive. Popeyes uses it in their chicken because it provides an essential savory flavor called “umami,” and you cannot make an accurate clone without it.

To imitate the light, crispy breading, we’ll use baking powder in the flour. The baking powder forms bubbles in the flour when the chicken cooks so that the breading is tender and crispy, rather than crusty and dense. I found that self-rising flour works great since it conveniently has just the right amount of baking powder and salt already added. But don't use a low-protein self-rising flour like White Lily. That brand is awesome for biscuits, but its low gluten content makes it not stick well on chicken breasts. I used Gold Medal self-rising flour, and it worked great. If all-purpose flour is all you’ve got, that can work as well. I’ve put measurements for using all-purpose flour, plus baking powder and salt, in the Tidbits below. If you'd like to kick up your Popeyes

Chicken Sandwich copycat recipe, clone the spicier version by replacing the plain mayo with my easy hack for Popeyes Spicy Mayonnaise.

In March 2020, Wendy’s entered the fast food breakfast wars with 18 new items, and the star that emerged from the bunch is a bacon-lover’s dream. The Breakfast Baconator help lead Wendy’s to morning meal sales success in the midst of a pandemic, as other fast feeders, like McDonald’s, struggled in the a.m.

Wendy's substantial sunrise sandwich is made with a square (of course) sausage patty, a fried egg, 2 slices of American cheese, and 6 halved bacon slices. That's good right there, but when you slather Wendy's delicious top secret Swiss cheese sauce onto a brioche bun, you've got something really special. And filling. All the building instructions are here, including an easy hack for the Swiss cheese sauce using just 4 ingredients!

One of the ingredients—Swiss cheese Singles—is what allows us to make a smooth, non-gritty sauce. If you can’t find Singles, use any other brand of Swiss cheese “product” that contains sodium citrate. That’s the secret ingredient that helps make the sauce so creamy.

Find more of my Wendy's copycat recipes here.

It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.

To make four cloned McGriddles at home you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.

Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.

This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.

Get more of my McDonald's copycat recipes here.

The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the sandwich was good, but the sequel with the new maple spread is great.

And that’s right where this clone starts. The hack here for the buttery maple spread is just three ingredients and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.

The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.

Check out more of my Burger King copycat recipes here.

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.

The year 1963 was a big one in McDonald's history. The 500th McDonald's restaurant opened in Toledo, Ohio, and Hamburger University graduated its 500th student. It was in that same year that McDonald's served its one billionth hamburger in grand fashion on The Art Linkletter Show. Ronald McDonald also made his debut that year in Washington, D.C., and the Fillet-O-Fish sandwich was introduced as the first new menu addition since the restaurant chain opened in 1948.

Have you ever wanted to make McDonald's French Fries? Find more McDonald's recipes here.

Update 8/4/19: Current versions of this sandwich come with the bun untoasted. For a classic version, make yours as described below, or skip step 2. Be sure to microwave your finished sandwich for 10-15 seconds to warm up your bun, and steam the sandwich before serving.

Southern California—the birthplace of famous hamburgers from McDonalds, Carls Jr. and In-n-Out Burger—is home to another thriving burger chain that opened its first store in 1952. Lovie Yancey thought up the perfect name for the 1/3 pound burgers she sold at her Los Angeles burger joint: Fatburger. Now with over 41 units in California, Nevada, and moving into Washington and Arizona, Fatburger has become the food critic's favorite, winning "best burger in town" honors with regularity. The secret is the seasoned salt used on the beef patty. And there's no ketchup on the regular version, just mayo, mustard, and relish. Replace the ground beef with ground turkey and you've just cloned Fatburger's popular Turkeyburger.

This In-N-Out Double Double recipe makes a homegrown clone of what I believe is the best hamburger in the world. The ingredients are fresh, and simple and the stacking order is crucial. Certainly one of the secrets to duplicating this and other fast food burgers is getting the beef patties super thin—about 1/4 inch-thick. As for the secret sauce in this In-N-Out burger recipe, Kraft thousand island dressing will do.

Update 3/24/18 : Get an updated re-tooling of this entire recipe with better spread, new secrets, and lots of photos on my Food Hacker blog.

This clone recipe may be for the whole hamburger, but anybody who knows about Tommy's goes there because they love the chili that's on the burger—and that's the part of this clone they seek. Turns out it's an old chili con carne recipe created back in 1946 by Tommy's founder, Tommy Koulax, for his first hamburger stand on the corner of Beverly and Rampart Boulevards in Los Angeles. By adding the right combination of water and flour and broth and spices to the meat we can create a thick, tomato-less chili sauce worthy of the gajillions of southern California college students that make late-night Tommy's runs a four-year habit. And if you don't live near one of the two dozen Tommy's outlets, you can still get a gallon of Tommy's famous chili shipped to you. But I hope you really like the stuff, because you'll shell out around 70 bucks for the dry ice packaging and overnight shipping. And don't expect to see the ingredients on the label (drat!) since the chili comes packed in a gallon-size mustard jug.

It's been an Iowa tradition since 1926, and today this sandwich has a huge cult following. It's similar to a traditional hamburger, but the ground beef is not formed into a patty. Instead, the lightly seasoned meat lies uncompressed on a white bun, dressed with mustard, minced onion, and dill pickles. Since the meat is loose, the sandwich is always served with a spoon for scooping up the ground beef that will inevitably fall out.

When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."

On the flip side, I received comments such as this one from an Iowa fan who lived near Don Taylor's original Maid-Rite franchise: "The secret to the best Maid-Rite is the whole beef. Don had a butcher shop in his basement where he cut and ground all his beef. Some people still swear they added seasoning, but that is just not true. Not even pepper."

Back in my lab, no matter how hard I examined the meat in the original product—which was shipped to me in dry ice directly from Don Taylor's original store in Marshalltown, Iowa—I could not detect Coca-Cola. There's no sweetness to the meat at all, although the buns themselves seem to include some sugar. When the buns are chewed with the meat, the sandwich does taste mildly sweet. I finally decided that Coca-Cola syrup is not part of the recipe. If it is added to the meat in the Maid-Rite stores, it's an insignificant amount that does not have any noticeable effect on the flavor.

Also, the texture is important, so adding plenty of liquid to the simmering meat is crucial. This clone recipe requires 1 cup of water in addition to 1/4 cup of beef broth. By simmering the ground beef in this liquid for a couple hours the meat will tenderize and become infused with a little flavor, just like the real thing.

When the liquid is gone, form the ground beef into a 1/2 cup measuring scoop, dump it onto the bottom of a plain hamburger bun, then add your choice of mustard, onions, and pickles. Adding ketchup is up to you, although it's not an ingredient found in Maid-Rite stores. Many say that back in the early days "hobos" would swipe the ketchup and mix it with water to make tomato soup. Free ketchup was nixed from the restaurants way back then, and the custom has been in place ever since.

Just think of all the famous sandwiches you can make at home. I've hacked the Popeye's Chicken Sandwich, McDonald's Big Mac, Chick-Fil-A Chicken Sandwich, and many more. See if I've duplicated your favorite here.


Kentucky Benedictine Dip (or Spread)

This Benedictine spread with cucumber can be used as a dip or a sandwich and canape topping. It was created by Jennie Carter Benedict, a cookbook author, caterer, and restaurateur. She operated a Louisville restaurant and tea room, Benedict's, in the early 20th century. In addition, Miss Benedict was the editor of the Louisville Courier-Journal's household section for a time.

It's a simple combination of cucumber, onion, cream cheese, and simple seasonings, and it is an excellent appetizer to serve a Kentucky Derby gathering. Serve it along with crackers or vegetables as a dip, or use it as a spread for tea sandwiches. If too thick, add a small amount of cream or sour cream, or add some extra grated cucumber.

For the green color, some versions include spinach or parsley, while others use green food coloring. The original recipe uses 3 tablespoons of cucumber juice and 1 tablespoon of onion juice instead of grated cucumber and onion, and it includes a pinch of cayenne pepper.


Pimento Cheese Ingredients

In its most essential form, pimento cheese is made with cheddar cheese, pimento peppers and mayonnaise. I’ve played with the proportions of common elements to find my ideal levels of cheesy, tangy, peppery (spicy if you wish), and spreadable.

Freshly made, homemade pimento cheese tastes far superior to store-bought options. By making it yourself with quality ingredients, you can avoid strange preservatives. Here’s what you’ll need.

Extra-Sharp Cheddar Cheese

Be sure to buy a delicious extra-sharp variety so the cheddar flavor shines above all else. I used Tillamook.

Grate your cheese by hand on the large holes of a box grater. Don’t buy pre-shredded cheese, which is coated in powder that mutes the flavor and interferes with its creamy texture.

Cream Cheese

Cream cheese enhances the cheddar flavor and ensures that your pimento cheese is tangy and spreadable.

Not all pimento cheese recipes include cream cheese, but it just doesn’t taste right to me without it. I’d bet money that Mimi’s pimento cheese was made with cream cheese. If you read Serious Eats’ lengthy history on pimento cheese, you’ll see that cream cheese and pimentos have been friends for a long time.

Pimento Peppers

Pimento peppers are a given. They infuse the dip with mild pepper flavor and provide its signature reddish hue. Be sure to drain your peppers well, and give them a few extra chops if they come in slices rather than a tiny dice.

If you can’t find pimento peppers, roasted red peppers are a great substitute. Chop them up until you have a scant one-half cup. I used jarred peppers for my recipe tests, but you could go the extra mile and roast your own peppers.

Mayonnaise

Mayonnaise lends a silky texture and some key flavor. If we weren’t using cream cheese, we’d make up for it with additional mayonnaise, but I’ve found that a combination of the two yields the tastiest results.

Duke’s brand of mayonnaise is standard in Southern pimento cheese. I used Sir Kensington’s instead, since that’s the brand I keep on hand.

A Few Simple Seasonings

Pimento cheese flavorings vary by recipe. A combination of garlic powder and onion powder lend subtle and irresistible savoriness.

I like my pimento cheese a little spicy, so my recipe includes cayenne pepper as well. The heat is subtle but makes me go back for more. Take it up a notch with fresh jalapeño pepper, which adds seriously fresh flavor and a light crunch. A little bit goes a long way.

If you’re sensitive to spice, you can reduce or omit both the cayenne and jalapeño. You can always add more heat, but you can’t take it away.


How to make bombay sandwich

4. Remove the edges of the bread. Smear butter on one side of the slices.

5. Smear the green chutney evenly.

6. Place beets, potatoes, onions, tomatoes and cucumber. Sprinkle chat masala or sandwich masala over each layer of the veggies.

7. I used chaat masala, cumin powder and black salt.

8. Cover with the other buttered slice. You can also toast it in a griller.

Cut to triangles or squares. Bombay sandwich is ready.


16 of Our All-Time Favorite Sandwich Recipes

While it may be true that many sandwiches need no recipes&mdashhello, ham and cheese, peanut butter and jelly, tuna salad&mdashthere are some combinations of fillings and bread that are just so good, they're worth paying attention to and following directions for. The sandwiches in this gallery all fall into that category. In fact, these recipes show just how diverse and delicious this humble food can be.

We're starting with a recipe from Martha, which is her beloved Cabbage-and-Bacon Sandwiches shown here. It's her take on the classic BLT for those months when fresh, local tomatoes are not in season, and it's absolutely genius.

Our other recipes can be divided into a few groups: Some are picnic-ready, able to be eaten with one hand while you play a game of checkers or page through a magazine on the porch. Egg salad with avocado, chicken salad with apricots and almonds, and a ham salad sandwich that will have you wondering where it's been all your life are some options that fall into this group.

Other recipes are decidedly two-handed (and multi-napkin) affairs, such as a grilled snapper sandwich with loads of fresh vegetables that's strikingly familiar to a Vietnamese banh mi, yet also brand new a piece of buttermilk fried chicken with unbelievably crisp skin served on a squishy bun with homemade tartar sauce, shredded lettuce, and dill pickles or a cheesy, meaty Reuben on fresh rye bread.

And then there are regional specialties, such as Cuban sandwiches, New Orleans po' boys, and New England lobster rolls. The classic BLT and club sandwiches are here, too, as are a number of others. No matter your mood, we've got a sandwich to suit it&mdashand we're certain every one of these would taste even better with a heaping pile of crispy, salty potato chips.


Watch the video: Κλαμπ Σάντουιτς. Άκης Πετρετζίκης (July 2022).


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