Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

August 23, 2019 at 6:43 PM | Posted in Aunt Millie's, Ore - Ida, pulled pork | Leave a comment
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 

 

 

 

Started my day with toasting 2 slices of Aunt Millie’s Light Whole Grain Bread and topped it with Smucker’s Sugar Free Blackberry Jam. Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to McDonald’s and picked up Breakfast for Mom. A long time neighbor of ours when we lived in Ross passed away. I graduated with their oldest son. There are 4 brothers and 1 daughter. So I went with Mom to the funeral. Good seeing everyone but not under those conditions. He passed away the same way as my Uncle did several years ago, Melanoma Brain Cancer. I just wish they would find a cure to Cancer! Too many Funerals here lately. Back home for Dinner tonight I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 

 

 

 

When it’s Pulled Pork BBQ Sandwiches around here it’s almost always Montgomery Inn Hardwood Smoked Pulled Pork with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun.

 

 

 

 

I also baked up some Ore Ida Crinkle Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

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One of America’s Favorites – Club Sandwich

November 12, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Club sandwich

Club sandwich

A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.

The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; “Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm.”Several other early references also credit the chef of the Union Club with creating the sandwich.

Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.

The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.

Club sandwich with tater tots

As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a “breakfast club” that includes eggs or a “roast beef club.” Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.

The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a “garnish” portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.

 

One of America’s Favorites – Fool’s Gold Loaf

June 18, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Fool’s Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. The sandwich consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. The sandwich’s connection to Elvis Presley is the source of its legend and prolonged interest. According to The Life and Cuisine of Elvis Presley, it was the focus of a midnight sandwich run by Elvis Presley and his friends. Taking his private jet from Graceland, Presley and his friends purchased 22 of the sandwiches and spent two hours eating them and drinking Perrier and champagne before flying home. The story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused around Presley’s love of food.

There are two accounts on the origin of Fool’s Gold Loaf. According to Graeme Wood, the Fool’s Gold Loaf was created by Cindy and Buck Scott, owners of the Colorado Mine Company restaurant. Wood writes that Elvis obtained the recipe from the Scotts, so his personal chef could make it, but noted that “the Fool’s Gold Loaf never made a recorded encore”.

According to Nick Andurlakis, he helped create the sandwich while he was working at the Colorado Mine Company as a chef and suggested the Fool’s Gold Loaf to Elvis. Andurlakis claims that he personally delivered the sandwiches to Elvis on the famous night.

The sandwich was named to fit the mining motif of the restaurant. At the time of Elvis’s famous outing, the Fool’s Gold Loaf cost $49.95 (equivalent to $215 in 2017).

The recipe has been repeated by numerous sources, including The Life and Cuisine of Elvis Presley and Andurlakis, a chef at the Colorado Mine Company.

The Fool’s Gold Loaf begins with a loaf of French white bread that is covered in two tablespoons of margarine and baked in the oven at 350F/180C until brown. One pound of sliced bacon is fried in oil until crispy and drained. The loaf is sliced lengthwise, hollowed out, and filled with peanut butter, grape jelly and bacon.

According to Andurlakis, he personally served Elvis the Fool’s Gold Loaf with bacon, peanut butter, and blueberry preserves on a loaf of French bread. The specific type of preserves was allegedly Dickinson’s blueberry preserves.

David Adler’s book contains a detailed account of the event that made the Fool’s Gold Loaf sandwich famous. On the night of February 1, 1976, Elvis Presley was at his home at Graceland in Memphis, entertaining Capt. Jerry Kennedy of the Denver, Colorado police force, and Ron Pietrafeso of Colorado’s Strike Force Against Crime. The three men began discussing the sandwich, and Presley decided he wanted one right then. Presley had been to the restaurant before, while in Denver. Kennedy and Pietrafeso were friends of the owners and hung out there often, so they were driven to the Memphis airport and boarded Presley’s private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived at Stapleton International Airport at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by Buck Scott, the owner of the Colorado Mine Company, and his wife Cindy who had brought 22 fresh Fool’s Gold Loaves for the men. They spent two hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the Denver airport.

 

Jennie – O Turkey Recipe of the Week – Turkey Ham Ciabatta

February 3, 2017 at 6:17 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is a Turkey Ham Ciabatta. Made with the always delicious JENNIE-O® Extra Lean Turkey Ham along with Pizza Sauce, Provolone Cheese, Arugula, and served on Ciabatta Bread. It’s only 230 calories and 20 net carbs! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes. Enjoy and Make the Switch in 2017! https://www.jennieo.com/

 
Turkey Ham Ciabatta

Now THIS is the way to get your melt-y Italian sandwich fix — lean turkey ham, warm marinara and melted Provolone topped with arugula and Italian dressing. And it’s under 300 calories per serving!

INGREDIENTS

1 loaf ciabatta bread, cut into quarters, halved lengthwise and toastedturkey-ham-ciabatta
⅓ cup pizza sauce
4 slices Provolone cheese
8 slices JENNIE-O® Extra Lean Turkey Ham
½ cup arugula leaves
1 teaspoon olive oil
2 teaspoons lemon juice
salt and freshly ground pepper, if desired

 
DIRECTIONS

1) Heat broiler. On baking sheet, arrange bottom halves of bread. Spread with pizza sauce.
2) Top with cheese. Broil 4-inches from heat source 1 to 2 minutes or until cheese is melted. Top with turkey ham.
3) In small bowl toss arugula, olive oil, lemon juice and salt and pepper, if desired. Arrange on top of turkey ham. Cover with bread tops.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories230
Protein18g
Carbohydrates25g
Fiber5g
Sugars4g
Fat10g
Cholesterol40mg
Sodium900mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/773-turkey-ham-ciabatta

Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon Bits

December 23, 2016 at 5:53 PM | Posted in Boar's Head, Sargento's Cheese, soup | 1 Comment
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Today’s Menu: Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon Bits

 

 

For Breakfast this morning I prepared some Simply Potatoes Shredded Hash Browns, fried up 2 Jennie – O Turkey Breakfast sausage Links, toasted 1 slice of Healthy Life Whole Grain Toast, and had the morning cup of Bigelow sweet-slice-boneless-smoked-ham-and-swiss-sandwich-w-chunky-bak-006Decaf Green Tea. After Breakfast did some cleaning around the house and finished up a couple of loads of laundry for Mom. After Lunch I went out and finished up my Christmas shopping, picked up a couple of gift cards and a couple of Ohio Lottery Holiday Scratch Off Cards. Went by a local Shopping Center area and it was a mad house! It was jam-packed with people, last minute shoppers! Back home, just relaxed the rest of the afternoon. For Dinner tonight its Sandwich and Soup. I prepared a Sweet Slice Boneless Smoked Ham and Swiss Sandwich w/ Chunky Baked Potato Soup with Cheddar and Bacon Bits.

 

 

sweet-slice-boneless-smoked-ham-and-swiss-sandwich-w-chunky-bak-001
While at our local Kroger a while back, they had Boar’s Head Sweet Slice Boneless Smoked Ham on sale in the Deli. I had not tried this one before so I purchased some to give it a try and have been using it ever since! It’s my favorite Ham, at least for now. As all the Boar’s Head products it was delicious and only 60 calories and 1 carb per serving. To make the sandwich I’ll need the Boar’s Head Sweet Slice Boneless Smoked Ham, Sargento Reduced Fat Sliced swiss Cheese, French’s Yellow Mustard, and a Healthy Life Whole Grain Bun. Easy to prepare and one delicious Sandwich!

 

sweet-slice-boneless-smoked-ham-and-swiss-sandwich-w-chunky-bak-009
To go with my Sandwich I heated up a can of Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits. Another easy to prepare item; just empty the contents of the can into a sauce pan and heat. Heated it on medium low heat, stirring often. I love a thick and hearty Soup and this one is perfect. Campbell’s Chunky Baked Potato Soup with Cheddar and Bacon Bits is the best there is, at least to me. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Boar’s Head Sweet Slice Boneless Smoked Ham
With natural juices.boars-head-sweet-slice-ham

Enjoy the exceptional flavor of a traditional bone-in ham without the bone. Available in the Deli retail case as a center of the plate item or at the Service Deli sliced by the pound for a sandwich of note.

Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 60 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 20mg 7%
Sodium 520mg 22%
Potassium 160mg 5%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 10g 20%
http://boarshead.com/products/detail/11018-sweet-slice-brand-boneless-smoked-ham

 

Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon Bits
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbell’s Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbell’s canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:Campbells Chunky Baked Potato

* Soup that eats like a meal
Ingredients

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.

Directions

Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g
http://www.campbellsoup.com/Products/Chunky/All/244

Jennie – O Turkey Recipe of the Week – Leftover Thanksgiving Turkey Sandwich

November 13, 2015 at 5:47 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Put those delicious leftover Thanksgiving foods to use with this week’s Jennie – O Turkey Recipe of the Week – Leftover Thanksgiving Turkey Sandwich. You’ll be using the leftover JENNIE-O® OVEN READY™ Whole Turkey, Onions, Celery to help make this Sandwich. So keep this one handy for the upcoming Holiday Season! You can find this recipe along with all the other healthy and delicious recipes and tips on the Jennie – O website. http://www.jennieo.com/

 

 

Leftover Thanksgiving Turkey SandwichLeftover Thanksgiving Turkey Sandwich

Create flavorful turkey-cranberry-salad sandwiches to breathe new life into yesterday’s leftover turkey, relish and rolls.

 

 

INGREDIENTS
4 cups chopped leftover JENNIE-O® OVEN READY™ Whole Turkey

½ cup chopped celery

¼ cup chopped green onions

⅓ cup chipotle mayonnaise

¼ teaspoon freshly ground pepper

8 rolls, split

8 leaves lettuce

DIRECTIONS
* In medium bowl, combine turkey, celery, onion, mayonnaise and pepper. Cover and refrigerate 1 hour or overnight.

* On roll bottom, add lettuce and top with turkey mixture and roll top.

Nutritional Information

Calories 160Jennie O Make the Switch
Fat 2.5g
Protein 6g
Cholesterol 5mg
Carbohydrates 26g
Sodium 390mg
Fiber 1g
Saturated Fat 0g
Sugars 3g

http://www.jennieo.com/holidays-and-events/thanksgiving/recipe/1031-Leftover-Thanksgiving-Turkey-Sandwich

Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

November 9, 2015 at 5:52 PM | Posted in BBQ, Ore - Ida | 2 Comments
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Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries

 
Another cool morning, in the 30’s and overcast. After Breakfast and my morning workout i took Mom up to Kroger, Montgomery Inn Pulled Pork BBQ Sandwich w Baked Fries 006she needed just a few items. Back home I had to get the leaf blower out, lot of leaves on the deck and driveway. It finally looks as though the leaves are about finished! I have a bit of a health concern that has popped up. I have a cyst that has started on the back of left leg stump. It came up very quick. I called my Dermatologist and he’s going to get me in Tuesday morning at 9:00 am. Hopefully nothing, but I still have to be very cautious. Then Wednesday afternoon I go to a General Surgeon to have that knot removed from my left index finger knuckle. Just a cyst, nothing serious. Too many Doctors for me. Anyway for dinner tonight it’s Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.

 

 

 

I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the Montgomery Inn Pulled Pork BBQ Sandwich 001Montgomery Inn original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Kroger Lite Wheat Hamburger Bun. I also baked up some Ore Ida Crinkle Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.

 

 
Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details:
* World famous.Montgomery inn BBQ2
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.

Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!

Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.

Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.

Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%

“Meatless Monday” Recipe of the Week – Vegan Egg Salad Sandwich

May 18, 2015 at 5:05 AM | Posted in Meatless Monday, PBS | Leave a comment
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Start your morning or have a healthy Brunch with this week’s “Meatless Monday” Recipe of the Week, a Vegan Egg Salad Sandwich. It’s from the PBS website, which is full of great recipes. http://www.pbs.org/food/recipes/

 
Vegan Egg Salad Sandwich

Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise and turmeric.
Ingredients
10.6 ounces (300 grams) firm tofuPBS3
1/4 cup vegan mayonnaise
1 teaspoon nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
2 tablespoons celery, finely diced
1 tablespoon red onion, minced
2 teaspoons parsley, finely minced
Directions
1 – It’s important to get rid of as much liquid as you can from the tofu otherwise your finished salad will taste watery. Put the tofu in a strainer over a sheet pan and put something heavy on top like a bowl filled with water. Let this sit for at least an hour and then use paper towels to soak up any remaining water on the tofu. If you’re in a rush, you can skip the pressing and use a butter muslin to squeeze out the excess water by hand.
2 – Make the dressing by whisking together the mayonnaise, nutritional yeast, lemon juice, mustard, salt, turmeric and paprika in a small bowl.
3 – Roughly crumble the dried tofu using your hands into a bowl and add the celery, onion, parsley and dressing. Mix together, leaving some chunks of tofu.
4 – To make sandwiches, just spread a thick layer of “egg” salad on a piece of toasted bread. Add your favorite vegetables such as cucumbers or tomatoes, and top with another slice of bread.

 

http://www.pbs.org/food/recipes/vegan-egg-salad-sandwich/

One of America’s Favorites – Ham and Cheese Sandwich

April 20, 2015 at 5:14 AM | Posted in One of America's Favorites | Leave a comment
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A grilled ham and cheese sandwich, in a cast iron frying pan

A grilled ham and cheese sandwich, in a cast iron frying pan

A ham and cheese sandwich is a common type of sandwich. It is made by putting cheese and sliced ham between two slices of bread. The bread is sometimes buttered and/or toasted. Vegetables like lettuce, tomato, onion or pickle slices can also be included. Various kinds of mustard and mayonnaise are also common.

Sliced bread, sliced cheese, and sliced cooked ham are very readily available in Western supermarkets and as a result ham and cheese sandwiches are quick and easy to prepare. They are a common component of a packed lunch.

 
As recalled by ballpark concessionaire Harry Stevens in a 1924 interview, in 1894 ham and cheese sandwiches were the only food sold in New York baseball parks; frankfurters were introduced fifteen years later.

An Englishwoman, writing in 1923 of her passage through Ellis Island on a trip to the U.S., noted:

I was in fear and trembling, having heard so many tales of the abuse aliens receive there…. The attendants were very kind and not at all rough with us. It was the noon hour… in a little while porters came along with baskets of very good ham and cheese sandwiches and coffee for the grown-ups and milk for the babies.
Richard E. Byrd took ham and cheese sandwiches on his 1926 polar flight as did 1927 transatlantic fliers Chamberlin and Levine.

 

 

A grilled ham and cheese sandwich with a side of salad and chips/crisps

A grilled ham and cheese sandwich with a side of salad and chips/crisps

The origin of the ham and cheese sandwich has been debated for a number of years by culinary intellectuals. The leading theory as to who first started to produce a ham, cheese and bread dish is mentioned in The Larousse Gastronomique 1961. Here it notes that Patrick Connolly, an 18th-century Irish immigrant to England, sold a bread dish which:

“combined the remains of pig, cured and sliced with a topping of Leicester cheese and a kiss of egg yolk sauce (a form of mayonnaise) in a round bread roll. The dish was rather unimaginatively known as a Connolly and is still sometimes referred to as this in some parts of the Midlands in the UK.”

In the UK, a common addition to a ham and cheese sandwich is pickle (a sweet, vinegary chutney originally by Branston); the snack is then known as a ham, cheese and pickle sandwich.

 

One of America’s Favorites – French Dip

April 6, 2015 at 5:36 AM | Posted in BEEF | 1 Comment
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A French dip

A French dip

An American cuisine, the French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a “French roll” or baguette. It is usually served au jus (“with juice”), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole’s Pacific Electric Buffet and Philippe The Original. Philippe’s website describes the dish as a “specialty of the house”, and the words “Home Of The Original French Dip Sandwich” are present in the restaurant’s logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served “wet”. The sandwich can also be requested “double dipped” at either establishment. Philippe’s own brand of spicy mustard is traditionally used by patrons to complement the sandwich.

His controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908.

Roast Beef Dip au jus, with french fries

Roast Beef Dip au jus, with french fries

However, Cole’s claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe’s claims that owner Philippe Mathieu invented it in 1918.

The story of the sandwich’s invention by Philippe’s has several variants: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn’t want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole’s account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe’s version of events, but assign the location to Cole’s. The mystery of the sandwich’s invention might not be solved due to a lack of information and observable evidence.

The French dip is now served at a number of restaurant chains including fast food, diners, and standard restaurants.

 

 

 

Easy French Dip Sandwiches
From the http://allrecipes.com/ website, Easy French Dip Sandwiches.

“This sandwich made with sliced roast beef and provolone cheese is a crowd pleaser. The flavor is so rich, no one will know it only took 15 minutes to put together.”
INGREDIENTS:
1 (10.5 ounce) can beef consommeAll Recipes
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

 
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
2. Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
3. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

 
Nutrition Information
Servings Per Recipe: 4
Calories: 548
Amount Per Serving
Total Fat: 22.6g
Cholesterol: 94mg
Sodium: 2310mg
Amount Per Serving
Total Carbs: 40.5g
Dietary Fiber: 2g
Protein: 44.6g

 
http://allrecipes.com/recipe/easy-french-dip-sandwiches/

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Your guide to backyard living and dining

Stuff Rater

Where Stuff Gets Rated

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics

Plowing Through Life

A thirty-something mom raising farm kids

Food and Festivities

Where food and fun come together!

the frozen biscuit

family style food, whole ingredients