Tag Archives: sandwiches

On The Sandwich Board: Turkey, Pear, Brie, and Cranberry Sandwich

Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

On my sandwich board today, I have a lovely gourmet turkey sandwich and this one comes fully dressed!  Note this sandwich can also be made with chicken as a substitute for turkey.

This is often a sandwich I make when I have roasted a turkey or chicken and have leftover meat.  However, sometimes, I will roast some boneless, skinless chicken breasts specifically to use for sandwiches and that works equally well.

The dressing for this sandwich is made with mayonnaise combined with some cranberry sauce or cranberry blueberry sauce (pictured in these photos) and a bit of Dijon mustard.  I typically just apply this dressing to one of the slices of bread although it can certainly be used on both. This dressing adds both flavor and color to the sandwich.  The cranberry sauce can color the turkey and Brie; however, if some lettuce is added between the sandwich contents and the dressing, the lettuce will act as a barrier and prevent any discoloring of the meat or cheese.

The trick to coming up with a tasty sandwich is to consider what flavors blend well together in harmony.  For this sandwich, I have paired the turkey with some thin slices of Bosc pear and some Brie cheese.  This sandwich is lovely cold or it can be heated in a panini maker. It’s best served immediately.

Serve the sandwich with bread and butter pickles, fresh vegetables, potato chips, or a cup of your favorite soup.  This sandwich pairs particularly well with Roasted Butternut Squash Soup.

Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

[Printable recipe follows at end of posting]

Turkey, Pear, Brie, and Cranberry Sandwich

Ingredients:

2 slices bread of choice
Butter, softened

1 tbsp mayonnaise
2 tsp cranberry sauce (or cranberry-blueberry sauce)
¾ tsp Dijon mustard

2-3 tsp mayonnaise

Leafy lettuce of choice

2½ oz – 3 oz cooked turkey (or chicken) breast slices
2 thin slices Bosc pear, sprinkled with lemon juice to retard browning
1 oz Brie cheese (rind removed), sliced about 1/8 – ¼” thick
Salt and pepper, to taste

Method:

Butter bread slices. In small bowl, mix mayonnaise, cranberry sauce, and Dijon mustard.  Spread mayonnaise-cranberry sauce mixture on one slice of bread.  Spread 2-3 tsp mayonnaise on the other bread slice.

Lay lettuce on slice of bread spread with mayonnaise.  Top with the turkey (or chicken) slices.  Season with salt and pepper to taste.  Layer with 2 slices of pear.  Arrange Brie over pear.  Arrange lettuce over pear. Top with second slice of bread spread with cranberry-mayonnaise mixture.

Slice sandwich in half, diagonally, and serve.

Serving Suggestions:  Serve with Bread and Butter Pickles, Fresh Vegetables, Potato Chips, or a cup of your favorite soup.  Pairs particularly well with Roasted Butternut Squash Soup.

Serves:  1

NOTE:  Sandwich may be heated in panini maker

 

Turkey, Pear, Brie, and Cranberry Sandwich

A tasty sandwich that combines sliced cooked turkey with Bosc pear, Brie, and a delectable sandwich dressing made with cranberry sauce, Dijon mustard, and mayonnaise.
Course Main Course
Cuisine American
Servings 1
Author My Island Bistro Kitchen

Ingredients

  • 2 slices bread of choice
  • Butter, softened
  • 1 tbsp mayonnaise
  • 2 tsp cranberry sauce or cranberry blueberry sauce
  • ¾ tsp Dijon mustard
  • 2-3 tsp mayonnaise
  • Leafy lettuce of choice
  • oz – 3 oz cooked turkey or chicken breast slices
  • 2 thin slices Bosc pear, sprinkled with lemon juice to retard browning
  • 1 oz Brie cheese, rind removed, sliced about 1/8 – ¼” thick
  • Salt and pepper, to taste

Instructions

  1. Butter bread slices. In small bowl, mix mayonnaise, cranberry sauce, and Dijon mustard. Spread mayonnaise-cranberry sauce mixture on one slice of bread. Spread 2-3 tsp mayonnaise on the other bread slice.
  2. Lay lettuce on slice of bread spread with mayonnaise. Top with the turkey (or chicken) slices. Season with salt and pepper to taste. Layer with 2 slices of pear. Arrange Brie over pear. Arrange lettuce over pear. Top with second slice of bread spread with cranberry-mayonnaise mixture.
  3. Slice sandwich in half, diagonally, and serve.
  4. Serving Suggestions: Serve with Bread and Butter Pickles, Fresh Vegetables, Potato Chips, or a cup of your favorite soup. Pairs particularly well with Roasted Butternut Squash Soup.

Recipe Notes

Serves: 1 NOTE: Sandwich may be heated in panini maker

 

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Turkey Sandwich
Turkey, Pear, Brie, and Cranberry Sandwich

On The Sandwich Board: Lobster Club Sandwich with a Twist

Club Sandwich
Lobster Club Sandwich

There is nothing better than lobster fresh from the sea and, living on Prince Edward Island, we are so fortunate to have ready access to this treat! The lobster fishery is one of PEI’s main fisheries.

Preparing for Setting Day
Eve of Setting Day in the Fishing Village of North Rustico, PEI, Canada

It goes without saying that it’s a huge deal when the spring lobster fishing season opens.

Lobster Fishing
Lobster Fishing in all weather on PEI

Many islanders make it an annual ritual to head to a nearby wharf or beach before 6am on setting day to see the boats head out to sea to drop their traps.

Parade of Lobster Boats
Early Morning Gathering in French River, PEI, to Watch Parade of Lobster Boats on Setting Day

The following day the fishers head back out to haul in the first catch of the season and we Islanders can’t wait for that first “feed” of lobster!

Arriving back in North Lake, PEI, with the day's catch
Arriving back in North Lake, PEI, with the day’s catch
Lobster
Fresh Catch of Lobster

When lobster is in season on the Island, I make good use of it as an ingredient and I find no shortage of ways in which to use the succulent meat.

So, today, on my sandwich board, is a lobster club sandwich with a twist.  It contains some of the elements of a traditional club sandwich but I jazz this version up a bit by adding lobster meat, avocado, pancetta, Havarti cheese,  lemon mayonnaise , and an avocado spread.  This fusion of complementary flavours results in a tasty (and hearty) colorful sandwich. A feast for the eyes as well as the stomach!

Lobster Club Sandwich
Lobster Club Sandwich

Lobster Club with a Twist

Sandwich ingredients:

3 slices bread of choice
2 – 3 oz cooked lobster, broken into bite-size pieces
1 oz pancetta, fried and drained
1 slice Havarti
½ small avocado, sliced and sprinkled with lemon juice to prevent browning (save the other half for the avocado spread)
Lettuce of choice
Tomato
Salt and Pepper, to taste
Avocado Spread (recipe follows)
Lemon Mayonnaise (recipe follows)
Butter

Avocado Spread:

½ small avocado (save the other half for slicing for sandwich)
1 – 1½ tsp lemon juice
1 tsp olive oil
1/8 – ¼ tsp garlic salt
1 small green onion, finely sliced or diced

Lemon Mayonnaise:

1 tbsp mayonnaise
1 tsp lemon juice
1 small green onion, finely sliced or diced

Avocado Spread:  Chop ½ avocado into small bowl. Using a hand-held immersion blender, blend lemon juice, olive oil, garlic salt, and green onion with the avocado, just until mixed.

Lemon Mayonnaise:  Mix mayonnaise, lemon juice, and green onion together well.

To Assemble Sandwich:  Heat 1-2 tsp butter in small saucepan over medium heat. Reduce heat to medium-low, add the lobster and toss gently for 2-3 minutes, just long enough to warm the lobster.  Toast and butter the three bread slices.  Layer 1:  Spread two pieces of bread with the avocado spread.  Cover one slice of bread with lettuce and top with sliced tomato, pancetta, and Havarti slice. Top with the other slice of bread that is spread with avocado spread.  Layer 2: Spread the top slice of bread with half the lemon mayonnaise.  Lay the sliced avocado on top of the bread followed by a layer of lettuce.  Top with the lobster. Spread the third slice of bread with the remaining lemon mayonnaise and place over the lobster.  Secure sandwich with toothpicks and cut in half diagonally.  Enjoy!

Yield:  One sandwich

Lobster Club with a Twist

This ultimate club sandwich combines succulent lobster meat, pancetta, Havarti, and avocado with tomato, lettuce, avocado spread, and lemon mayonnaise to make a hearty meal.
Course Main Course
Cuisine American
Keyword lobster
Servings 1
Author My Island Bistro Kitchen

Ingredients

Sandwich ingredients:

  • 3 slices bread of choice
  • 2 - 3 oz cooked lobster, broken into bite-size pieces
  • 1 oz pancetta, fried and drained
  • 1 slice Havarti
  • ½ small avocado sliced and sprinkled with lemon juice to prevent browning (save the other half for the avocado spread)
  • Lettuce of choice
  • Tomato
  • Salt and Pepper to taste
  • Avocado Spread (recipe follows)
  • Lemon Mayonnaise (recipe follows)
  • Butter

Avocado Spread:

  • ½ small avocado (save the other half for slicing for sandwich)
  • 1 – 1½ tsp lemon juice
  • 1 tsp olive oil
  • 1/8 – ¼ tsp garlic salt
  • 1 small green onion, finely sliced or diced

Lemon Mayonnaise:

  • 1 tbsp mayonnaise
  • 1 tsp lemon juice
  • 1 small green onion, finely sliced or diced

Instructions

Avocado Spread: Chop ½ avocado into small bowl. Using a hand-held immersion blender, blend lemon juice, olive oil, garlic salt, and green onion with the avocado, just until mixed.

    Lemon Mayonnaise: Mix mayonnaise, lemon juice, and green onion together well.

      To Assemble Sandwich: Heat 1-2 tsp butter in small saucepan over medium heat. Reduce heat to medium-low, add the lobster and toss gently for 2-3 minutes, just long enough to warm the lobster. Toast and butter the three bread slices. Layer 1: Spread two pieces of bread with the avocado spread. Cover one slice of bread with lettuce and top with sliced tomato, pancetta, and Havarti slice. Top with the other slice of bread that is spread with avocado spread. Layer 2: Spread the top slice of bread with half the lemon mayonnaise. Lay the sliced avocado on top of the bread followed by a layer of lettuce. Top with the lobster. Spread the third slice of bread with the remaining lemon mayonnaise and place over the lobster. Secure sandwich with toothpicks and cut in half diagonally. Enjoy!

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        Lobster Club Sandwich
        Lobster Club Sandwich

        Lily of the Valley Afternoon Tea

         

        Lily of the Valley
        Lily of the Valley

        The sweet little Lily of the Valley, with its dainty bell-shaped flowers, has long been a favorite flower of mine. Close to 40 years ago, a very dear friend of mine had a cottage on the shores of Rosebank (now Stratford), PEI.  Every spring, I’d make the trek to the cottage to pick a couple of bouquets of these fragrant flowers and there would be a posy on the dining room table and another on my desk at work.  I was thrilled when the offer came for me to dig up a clump of the Lily of the Valley roots from the prolific crop by the cottage front step.  I transplanted them at our family home. A cottage and two house builds later and transplants of the lilies have occurred at each property, all derived from the same clump of lilies that came from the Rosebank cottage. When I see the lilies bloom each spring, particularly by the cottage front step, I am reminded of sweet memories of another cottage long ago and its owner who is no longer with us.

        The birth flower of May, Lily of the Valley has various meanings and significance. Said to signify traits of humility, trustworthiness, chastity, sweetness, and purity, it is also believed to bring luck in love and mean the return of happiness. This, undoubtedly may be the reason why it is often used in wedding decorations and bridal bouquets. There have been some very famous brides who have incorporated Lily of the Valley into the composition of their bouquets. Kate Middleton, in her 2011 wedding to Prince William, included Lily of the Valley in her bouquet as did her late mother-in-law, Princess Diana, when she wed Prince Charles in 1981.

        Lily of the Valley Afternoon Tea
        Lily of the Valley Afternoon Tea

        I often feature different favorite flowers on my tea tables but I have never featured Lily of the Valley, primarily because it is a short season flower and it is always in bloom during a very busy time of the year for me. This, despite the fact that I have cups and saucers and plates that have Lily of the Valley designs.  So, this year, I decided I would make time for an afternoon tea that features Lily of the Valley and my themed cups and saucers.

        Valley China Cup and Saucer
        Valley China Cup and Saucer

        It’s not necessary to have matching cups and saucers on a tea table. In fact, I think it’s much more interesting to have a variety of China cups and saucers.

        Adderley (England) Lily of the Valley Cup and Saucer
        Adderley (England) Lily of the Valley Cup and Saucer

        Not all afternoon teas have to have three distinct courses – scones, sandwiches, and sweets.  Today, my tea table has only two courses – sandwiches and a single dessert.  In keeping with the freshness of early summer on PEI, I have opted to go with open-faced sandwiches, providing three varieties — Island lobster, egg salad, and ham.

        There are two different trays of sandwiches on the table – the ones with a white bread base (shown in the photo below) are gluten-free.

        Gluten-free Open-faced Tea Sandwiches
        Gluten-free Open-faced Tea Sandwiches

        And, of course, for tea sandwiches, the crusts must always be removed.

        Open-faced Tea Sandwiches
        Open-faced Tea Sandwiches

        The little purple pansy adds a burst of color to the ham sandwich and dresses it up for the table.

        Open-faced Ham Tea Sandwich
        Open-faced Ham Tea Sandwich

        Lobster is very common on PEI and lends itself well for presentation on an open-faced tea sandwich. Can’t you just taste that succulent lobster!

        Open-faced Lobster Tea Sandwich
        Open-faced Lobster Tea Sandwich

        Egg salad makes a wonderful topping for open-faced tea sandwiches.  A burst of purple color from the pansy and the green alfalfa sprouts make these sandwiches stand out on the tray.  I picked up the fresh alfalfa sprouts at the Summerside Farmer’s Market. They were grown locally in Pleasant Valley at “Our Old Island Market Farm”. I frequent both the Charlottetown and Summerside Farmers Markets and I love to make new discoveries of products being produced by our Island farmers.

        Open-faced Egg Salad Tea Sandwich
        Open-faced Egg Salad Tea Sandwich

        Curious as to what’s in the little white teapots? One of my favorite teas is Assam Banaspaty which I buy at David’s Tea in Charlottetown. That’s the blend in the individual teapots on today’s tea table.

        Individual Tea Pots
        Individual Tea Pots

        Assam Banaspaty is a lovely rich, smooth tea from India. It has some honey notes with malty undertones. It boasts a lovely amber color. I like a spot of milk in my tea and Assam Banaspaty has enough tannins that it can take a splash of milk without the tea’s flavor being smothered. I’d class this as a robust tea yet it is suitable for all courses of an afternoon tea. I am, therefore, serving just one blend of tea at my afternoon tea today.

        Assam Banaspaty Tea
        Assam Banaspaty Tea

        I like tea cups that carry the design to the inside of the cups. It makes them just a bit more interesting.

        Assam Banaspaty Tea
        Assam Banaspaty Tea

        Rhubarb is in season in PEI around the same time as the Lily of the Valley bloom and, of course, one of my all-time favorite desserts is Rhubarb Custard Torte which graces my table for the dessert course today. Sometimes, it is nice to have a variety of dainty tea squares and cookies and, other times, a signature dessert like this torte make a splashy and ever-so-tasty statement.

        Rhubarb Custard Torte
        Rhubarb Custard Torte

        I hope you have enjoyed a little look into the offerings on my tea table today. Can’t you just smell the intoxicating scent of this bouquet of Lily of the Valley!

        Lily of the Valley Bouquet
        Lily of the Valley Bouquet
        Lily of the Valley Themed Afternoon Tea

        Homemade Salad Dressing

        Homemade Salad Dressing

        Homemade salad dressing is simple to make and is a tasty addition to many salads and sandwiches. It’s also a more economical alternative to commercial varieties on the grocery store shelves. Additionally, if you find yourself in need of salad dressing and are not near a supermarket, you can quickly whip up a batch of homemade salad dressing so long as you have eggs, sugar, milk, vinegar, dry mustard, and flour.

        Originally, my mother always cooked the salad dressing in a double boiler on the stove. When microwaves came on to the scene, it became easier and quicker than ever to cook salad dressing so the microwave is what I use today.

        Because of all the different kinds of microwaves and their power levels, it is difficult for me to say exactly how long to cook the salad dressing. However, for starters, it will need at least 2-3 minutes just to heat the ingredients and then I suggest cooking the salad dressing and stirring it at 1 to 1½ minute intervals until it reaches the desired consistency and thickness which should be about the same as any commercial variety available.

        It is important to stir the salad dressing as it cooks to prevent lumps from forming and to ensure that the ingredients stay mixed while it cooks. Be patient and expect this to take a few minutes.

        The recipe I use has been in the family for many years and it is a basic recipe with little seasoning. I prefer to use the basic recipe and then, if I want it more seasoned, I take a bit of the salad dressing and add some additional seasonings for use in a particular recipe.

        This is the salad dressing I use in potato salad and sandwiches. It is particularly good in lobster sandwiches and rolls! In fact, some claim that, if you don’t have the homemade dressing, it’s just not a good lobster sandwich or roll!

        Homemade Salad Dressing
        Homemade Salad Dressing
        Homemade Salad Dressing

        Ingredients:

        2 eggs
        1 cup granulated sugar
        2 tbsp all-purpose flour
        1 tbsp dry mustard
        ¼ tsp salt
        1 cup whole milk
        ¾ cup white vinegar
        1 tbsp butter

        Method:

        In microwave-safe bowl, lightly beat the eggs with a whisk. Add the sugar, continuing to whisk mixture until smooth.

        In separate small bowl, combine flour, mustard, and salt. Whisk dry ingredients into egg-sugar mixture until incorporated and smooth.

        Slowly whisk in the milk and then the vinegar.

        Cook on high for 2 minutes in the microwave, then stir mixture. Return mixture to the microwave and cook until thickened to desired consistency, stirring mixture at 1 – 1½ minute intervals. Be patient. This will take several minutes.

        Lastly, stir in the butter. Pour mixture into glass jar. Let cool slightly for about a half hour or so then cover and store in refrigerator.

        Yield: 2+ cups

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        Homemade Salad Dressing

        Yield: 2+ cups

        Ingredients

        • 2 eggs
        • 1 cup granulated sugar
        • 2 tbsp all-purpose flour
        • 1 tbsp dry mustard
        • ¼ tsp salt
        • 1 cup whole milk
        • ¾ cup white vinegar
        • 1 tbsp butter

        Instructions

        1. In microwave-safe bowl, lightly beat the eggs with a whisk. Add the sugar, continuing to whisk mixture until smooth.
        2. In separate small bowl, combine flour, mustard, and salt. Whisk dry ingredients into egg-sugar mixture until incorporated and smooth.
        3. Slowly whisk in the milk and then the vinegar.
        4. Cook on high for 2 minutes in the microwave, then stir mixture. Return mixture to the microwave and cook until thickened to desired consistency, stirring mixture at 1 - 1½ minute intervals. Be patient. This will take several minutes.
        5. Lastly, stir in the butter. Pour mixture into glass jar. Let cool slightly for about a half hour or so then cover and store in refrigerator.
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        Homemade Salad Dressing
        Homemade Salad Dressing