Turkey, Apple & White Cheddar Sandwich

 

I am a sandwich girl. I love sandwiches.  I could eat one any hour of the day and for any meal. My late Aunt Freda was the same.  She was never happier than when there was a sandwich in front of her. We were two birds of a feather in that respect.

I had bought some deli turkey at the shops the other day with the idea in mind to make myself a nice sandwich with it.  I had seen a recipe on Tried and Tasty for a copycat Panera turkey sandwich which looked really good. 

I wanted to try it.

 

Now I have never been to Panera, so I cannot say if this is similar or not, but I can tell you that it is pretty delicious.  With layers of lettuce, turkey, cheddar cheese and a homemade apple slaw salad, it went down a real treat!

I did have to substitute a few things according to what I had in my home, but everything worked beautifully, and I had a sandwich to enjoy that was really delicious! 

Crunchy, tangy and loaded with bags of flavor and texture, this is one excellent sandwich! It is also a very hearty sandwich, so be warned!  You will be full up after this one!

 

WHAT YOU NEED TO MAKE A TURKEY, APPLE & WHITE CHEDDAR SANDWICH

Just a few simple ingredients.  There is nothing really complicated about this simple and delicious sandwich!  If you use the best and the freshest ingredients you can afford, you cannot go wrong!

For the apple slaw:

• 1/2 cup (50g) finely sliced white cabbage
• 1/4 cup (32g) dried cranberries
• 1/4 cup (30g) chopped toasted walnuts
• 1/4 of a sweet red eating apple, washed and chopped
• 1/4 cup (70g) of full fat Greek yogurt
• 1 TBS freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 1 tsp liquid honey
• salt and black pepper to taste

You will also need:

• 4 slices of good quality sour dough bread
• softened butter to spread
• iceberg lettuce to taste
• 2 ounces (57g) sliced deli turkey
• 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)

White cabbage is the normal cabbage that you can buy in the shops. It may be a light green in color, but the leaves will be tightly packed, and it will be as hard as a bowling ball they are so tightly packed.  You will need to cut a portion of this off and slice is very thinly with a sharp knife.

The walnuts can be easily toasted by spreading them on a baking sheet and popping them into a moderate oven (350*F/180*C) for a few minutes until you can smell their nuttiness. Leave to cool before using them and then chop them coarsely.

You can use any apple that is sweet, full of flavor and good for eating out of hand.

I used a good quality deli sliced turkey. I am not fond of smoked turkey, so it was just roasted turkey. You could use leftover sliced roast turkey after the holidays as well. Just be sure to slice it fairly thin.

The original recipe called for butter lettuce. That is not something we see here where I live very often, so I used iceberg.  Iceberg always goes well in sandwiches and gives a nice crisp crunch.

The original recipe also used marbled rye bread.  I did not have any of that either, but I did have some lovely fresh sour dough and so that is what I used. It was excellent.

Use a good sharp white cheddar cheese and cut it fairly thinly.  I use my vegetable peeler for this. Alternately you can buy the white cheddar which is already cut into slices.  Either would work well, but do make sure you buy one with plenty of flavor. 

 

HOW TO MAKE THE TURKEY, APPLE & WHITE CHEDDAR SANDWICH

Just simple ingredients, put together in the most delicious way. None of it is very stressful or difficult to do.

First make the coleslaw. Toss the cabbage, apples, cranberries and walnuts together in a small bowl.

Whisk together the yogurt, lemon juice and cider vinegar in a small measuring cup. Season to taste with some salt and black pepper.

 

Drizzle the yogurt mixture over the cabbage, etc. in the bowl. Toss everything together until evenly coated and mixed. Set aside.

Butter your slices of bread lightly. Place one slice (butter side up) onto each of two serving plates. Top with a quantity of lettuce.

 

Layer on the sliced turkey and the cheese. Divide the coleslaw between the two sandwiches placing it on top of the cheese. Follow with another slice of bread, butter side down, pressing gently to keep everything in,

Cut in half on the diagonal and serve immediately.

 

This was a really delicious sandwich. They do say that if a sandwich isn't messy, it isn't worth eating!  This sandwich was a tiny bit messy and a whole lot of tasty!  With plenty of texture and bags of flavor!

I loved the crunch of the lettuce against the saltiness of the turkey and the richness of the cheese.  That fruity coleslaw was very reminiscent of a Waldorf salad.  Everything together worked beautifully!

As is it would not make a great sandwich to take for a packed lunch but pack that coleslaw in a separate container to add when you go to eat the sandwich, and it is totally doable!

I love, LOVE sandwiches.  Hot, cold and everything in between. I like them for breakfast, lunch or supper.  Here are a few more of my favorite types of sandwiches! You might like them too!

AIR FRYER REUBEN SANDWICH - All the flavors of your favorite Reuben sandwich tucked in between two buttered slices of rye bread. with plenty of pastrami, sauerkraut, Swiss cheese and thousand island dressing. Toasted and heated through to perfection in the air fryer. Yes, you could do it in a skillet, but done in the air fryer nothing gets soggy. What you have here is Reuben Sandwich perfection!

THE CUBANO SANDWICH - Layers of cheese, roast pork, ham, pickles, garlic butter, and mustard, pressed between the softness of a sweet Cuban bread.  Buttered and grilled to perfection in my Cuisinart grill. This is quite simply a fabulous sandwich. An experiment in taste that totally works.

Yield: 2 sandwiches

Author: Marie Rayner

Turkey, Apple & White Cheddar Sandwich

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

With a touch of crunch, a bit of savory, and a generous amount of turkey, this is a very satisfying sandwich which is packed with bags of flavor and texture!

Ingredients

For the apple slaw:

• 1/2 cup (50g) finely sliced white cabbage
• 1/4 cup (32g) dried cranberries
• 1/4 cup (30g) chopped toasted walnuts
• 1/4 of a sweet red eating apple, washed and chopped
• 1/4 cup (70g) of full fat Greek yogurt
• 1 TBS freshly squeezed lemon juice
• 1 tsp apple cider vinegar
• 1 tsp liquid honey
• salt and black pepper to taste

You will also need:

• 4 slices of good quality sour dough bread
• softened butter to spread
• iceberg lettuce to taste
• 2 ounces (57g) sliced deli turkey
• 1 ounce (28g) thinly sliced white cheddar cheese (use a good one)

Instructions

1. First make the coleslaw. Toss the cabbage, apples, cranberries and walnuts together in a small bowl.
2. Whisk together the yogurt, lemon juice and cider vinegar in a small measuring cup. Season to taste with some salt and black pepper.
3. Drizzle the yogurt mixture over the cabbage, etc. in the bowl. Toss everything together until evenly coated and mixed. Set aside.
4. Butter your slices of bread lightly. Place one slice (butter side up) onto each of two serving plates. Top with a quantity of lettuce.
5. Layer on the sliced turkey and the cheese. Divide the coleslaw between the two sandwiches placing it on top of the cheese. Follow with another slice of bread, butter side down, pressing gently to keep everything in,
6. Cut in half on the diagonal and serve immediately.

Did you make this recipe?

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Browned Butter Winter Squash Casserole

 

I have rather a large collection of Winter Squashes gathered that I am keen to use before they go off.  I just adore Winter squash and there are quite a few different varieties grown locally. It seems they carry new varieties every year and I always want to try them.

Unlike summer squash (zucchini, pattypan, and courgettes), winter squashes have a lovely dense texture and flesh, with beautiful, almost sweet flavors. They are perfect for using in soups and stews or for just eating as is, roasted or boiled and mashed. You can also eat their seeds. (Although I confess, I am not overly fond of the seeds.)

They are also a beautiful source of beta carotene, fiber, protein, magnesium, potassium and a variety of vitamins and minerals. Their rich and meaty texture means that they are also very hearty and satisfying. 

This is the time of year they are at their best! Last week I cooked a Candy Roaster with excellent results. This week I decided to cook what I think was a type of Buttercup squash.  It was shaped like one and had a dusky greenish blue skin.

I was inspired to cook it inspired by a recipe I discovered on A Southern Soul.  It was a great choice. The end result was delicious.

 

HOW TO CHOOSE A GOOD WINTER SQUASH

Winter squashes are a member of the Cucurbita family that  usually begins to bear fruit later in the summer and on into the early autumn.  Pumpkins, gourds, etc. are all members of this family, characterized by a hard skin/rind and edible flesh and seeds.  Here are my handy tips for picking out the best ones to cook and eat.

1. Pick a heavy one. If the squash is light, this usually indicates that it is old and the insides have started to dry out. A heavy one is a good sign that the flesh is soft and moist.

2. Check the stem end. If it is intact, then this is a good indicator of the freshness of the squash. If there is any appearance of mold or softness, then this is a squash that is past it's prime.

3. Pick one that is bright in color and tone. I know this is hard to do as many of them are variegated, but a nice rich color in any case is a good indicator.

4. The skin should be dull/matt and not shiny. If it is shiny this means that the squash was probably picked too soon.

5. If there are cracks, cuts or soft spots in the squash this is not a squash that you should buy. All are negative indicators of the quality of the squash.  Avoid at all costs.

 

WHAT YOU NEED TO MAKE BROWNED BUTTER WINTER SQUASH CASSEROLE

Nothing too far out of the ordinary. This is a really simple and delicious way to prepare Winter squash.

• 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
• 3 TBS butter
• 1 small onion, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)

 

I have tried and tried to find a photograph of the Winter squash that I used. It was a rather dusty light green color and was about 7 inches across. Kind of shaped like a type of Buttercup squash.  The flesh looked dry inside, but it cooked up tender and moist.  I believe that you could use any kind of Winter squash for this dish with success. 

I used salted butter as that is all I have in the house. Simply cut back on the salt required for the recipe if this bothers you or use unsalted butter. I don't find that it makes much of a difference.

You can use Ritz crackers, TUC crackers, clubhouse crackers, etc.  Any kind of cracker that has a nice buttery texture works well.

When I make this again, I am sorely tempted to add some garlic to the onions.  It would add an excellent savory touch.

  

HOW TO MAKE BROWNED BUTTER WINTER SQUASH CASSEROLE

This was a simple way to cook the squash that came out tasting really special! The hardest part was cutting up the squash!  Some Winter squashes can have an incredibly hard skin! You almost need an axe!

Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 1 Qt/1 liter casserole dish. Set aside.

Heat 1/2 TBS of the butter in a skillet. Once the butter begins to foam dd the minced onions. Cook, stirring, over medium high heat, until they are softened and beginning to brown.

Put the squash cubes into a bowl. Toss in the onions, thyme and seasoning. Mix well.

Wipe the skillet clean and then add the remaining butter. Heat over medium heat until the butter begins to foam and turns a nut brown. Keep an eye on it that it doesn't burn. This should only take about 3 minutes.

 

Pour the browned butter over the squash mixture, again tossing together to mix thoroughly. Pour this mixture into the prepared baking dish.

Cover tightly with a sheet of aluminum foil and bake in the preheated oven for 25 to 30 minutes until the squash is tender. The tip of a sharp knife should insert easily.

Remove from the oven and sprinkle the crushed cracker crumbs over top. Return to the oven and bake for a further 10 to 15 minutes until golden brown,

Remove from the oven and cool for five minutes before serving.

 

Notes

Variations And Additions

• For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
• Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
• For additional savoriness add some crushed garlic to the onions when you are browning them.
• Add grated Parmesan cheese to the cracker topping for a savory finish.

 

This was really tasty.  I took the savory route and did not add any maple syrup or cinnamon. Nor did I add any garlic or Parmesan cheese this time, but I think either, sweet or savory, would be excellent.

This was a great way of using up one of the smaller squashes I had collected from the farmers market that I was unsure of what to do with. I was really happy with how it turned out. This would make an excellent holiday side!

 

Are you looking for more delicious ways to treat your Winter squash, rather than just boiling or roasting it?  Why not try the following recipes. I promise you they are delicious!  

AIR FRYER ACORN SQUASH - This is a delicious way to roast a winter squash. The squash comes out tender and juicy. This is a really simple and easy way of cooking the smaller squashes.  They come out perfect every time! Lightly sweetened with maple syrup for a delicious glaze.

TWICE BAKED SQUASH CASSEROLE - A beautiful way to cook some of the winter squashes which have a drier texture. It boasts all of the elements of a twice-baked mashed potato casserole with the exception of cream cheese. Bacon bits, sour cream, spring onions, cheese and some seasoning. This easy casserole bakes up beautifully.

Yield: 4 servings

Author: Marie Rayner

Browned Butter Winter Squash Casserole

Prep time: 20 MinCook time: 45 MinInactive time: 5 MinTotal time: 1 H & 10 M

This is a fabulous side that is great for the holidays, but also great any time of the year. Delicious flavors of roasted sweet winter squash, browned butter, caramelized onions, and thyme with a crisp cracker crumb topping.

Ingredients

• 3/4 pound (340g) peeled, seeded and cubed winter squash (1/2 inch cubes)
• 3 TBS butter
• 1 small onion, peeled and minced
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup (20g) crushed buttery crackers (something like Ritz or TUC)

Instructions

1. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow 1 Qt/1 liter casserole dish. Set aside.
2. Heat 1/2 TBS of the butter in a skillet. Once the butter begins to foam dd the minced onions. Cook, stirring, over medium high heat, until they are softened and beginning to brown.
3. Put the squash cubes into a bowl. Toss in the onions, thyme and seasoning. Mix well.
4. Wipe the skillet clean and then add the remaining butter. Heat over medium heat until the butter begins to foam and turns a nut brown. Keep an eye on it that it doesn't burn. This should only take about 3 minutes.
5. Pour the browned butter over the squash mixture, again tossing together to mix thoroughly. Pour this mixture into the prepared baking dish.
6. Cover tightly with a sheet of aluminum foil and bake in the preheated oven for 25 to 30 minutes until the squash is tender. The tip of a sharp knife should insert easily.
7. Remove from the oven and sprinkle the crushed cracker crumbs over top. Return to the oven and bake for a further 10 to 15 minutes until golden brown,
8. Remove from the oven and cool for five minutes before serving.

Notes

Variations And Additions

• For sweetness, add a touch of maple syrup or honey. Toss this in with the onions and squash.
• Add a touch of cinnamon or nutmeg bring great warmth and additional flavor.
• For additional savoriness add some crushed garlic to the onions when you are browning them.
• Add grated Parmesan cheese to the cracker topping for a savory finish.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com  

 Thanks so much for visiting! Do come again! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it,  and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!

French Onion Rice

 

This French Onion Rice recipe is one that I found on Pinterest the other day.  It was attributed to a page called My Homemade Recipe.   It looked and sounded fabulous.  Easy and delicious!

I shared the recipe with my sister, and she made it as a side dish for our supper on Sunday.  It was so delicious, I did not wait and made it again here at home the very next day!  I have seen this also called stick of butter rice. It is rich and delicious and would go beautifully with anything!

It takes less than five minutes to throw it all together and uses only four simple ingredients.  You really can't ask for much simpler or easier than that, unless you were cooking plain ordinary rice and I can promise you this is anything but ordinary!

It's also quite adaptable. I can see adding browned ground beef to this before cooking, or leftover cubes of beef, pork, chicken or turkey.  That would be lush. The important thing is to keep the rice and the liquid measures the same.

I would think as well, if you are cooking for a crowd, you could double the ingredients and cook in a 9 by 13-inch casserole dish. 

If you are looking for a great side dish that everyone but an onion hater will love, then this is the recipe for you!

 

WHAT YOU NEED TO MAKE FRENCH ONION RICE 

Just four simple store-cupboard ingredients, not counting the garnish. Make this once and you will want to make sure you have all of these things in your larder all the time. It is destined to become a firm family favorite!

• 1 1/2 cups (316g) long grain rice, uncooked
• 14.5-ounce (412ml) beef broth
• 10.5-ounce (411g) can of French onion soup (see note)
• 1/2 cup (115g) butter
• parsley to garnish (I forgot this)

I used Ben's long grain converted rice. I felt that it would hold its shape and stand up better to the long oven cooking than any other kind.

I could not get condensed French onion soup, so used what I could get which was Baxter's French Onion Soup (A British product which I found at Sobey's), This is not condensed so has a lot more liquid in it.  To compensate for that I cut down on the beef broth so that the measurements/weights/volume were as they should be.

For the beef broth I used Better than Bullion Beef broth concentrate which I diluted with boiling water.

It seems like a lot of butter, but trust me, the butter really adds to the deliciousness of this, and it is not too much. It comes out just right.

You will not need any seasoning in this.

HOW TO MAKE FRENCH ONION RICE

Nothing could be easier. I know I say this all the time, but it really is true!  Guaranteed success!

Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.

Pour the rice into the baking dish and level it out.

Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.

 

Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)

Cover the dish tightly with foil.

Bake in the preheated oven for 25 minutes. Uncover. Do not stir.

Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.

Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.

 

This is probably one of the most delicious rice dishes that I have ever made and eaten. I guarantee that you will also fall in love with it. Perfect just as is out of the oven.  Rich flavors, creamy perfectly cooked rice. I cannot think of anything this would not go with!

Fluffy, flavor packed, easy to make and delicious. It doesn't really get much better than this! I highly recommend!  I served this with garlic steak bites, yellow beans and roasted Brussels Sprouts. I did forget the garnish.

 

For me the side dishes are often the star of the show and if they aren't they should be!  Here are a few other fabulous sides that I enjoy cooking and eating!

RUSTIC SMASHED RED POTATOES - These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time.  These are rich and delicious, and I cannot think of anything they wouldn't perfectly sit next to!

ROASTED BUTTERNUT SQUASH & BRUSSELS SPROUTS - All of your favorite ingredients tossed together in one bowl. Toss with maple syrup and roasted to perfection, with caramelized edges, these are nothing short of delicious. A garnish of pepitas finished them off beautifully!

French Onion Rice

Yield: four to six servings

Author: Marie Rayner

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

This is a fabulous side dish that is very simple to put together and uses only four simple ingredients. It goes with everything and is so delicious that I could eat a whole plate of this and nothing else!

Ingredients

• 1 1/2 cups (316g) long grain rice, uncooked
• 14.5-ounce (412ml) beef broth
• 10.5-ounce (411g) can of French onion soup (see note)
• 1/2 cup (115g) butter
• parsley to garnish (I forgot this)

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Butter an 8-inch square baking dish.
2. Pour the rice into the baking dish and level it out.
3. Whisk together the beef broth and the onion soup. Pour this over top of the rice in the dish to cover completely. Do not stir.
4. Cut the butter into thin pats and lay it out over top of the rice and liquid. (It will float, but just do your best.)
5. Cover the dish tightly with foil.
6. Bake in the preheated oven for 25 minutes. Uncover. Do not stir.
7. Return to the oven and bake for an additional 25 minutes, or until all of the liquid has been absorbed by the rice, the rice is tender, and the top is golden brown.
8. Give it a good stir to mix all of the onions into the rice. Garnish with parsley and serve warm.

Notes

We do not have condensed French onion soup here, so I used a can of Baxter's diluted soup, which I poured into a measuring cup and then added the beef broth to give me 15 ounces of liquid altogether in total. It worked perfectly.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted without permission. Anyone who does so will be prosecuted. If you are reading this elsewhere, please know that it is stolen content, and you may report it to me at: mariealicejoan at aol dot com 

 Thanks so much for visiting! Do come again!

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated!  Thank you so much!  It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!