Hot answers tagged sandwich
No. Cream cheese will simply go runny if you melt it. It is in no way a substitute for a hard cheese.
Cream cheese sandwiches are tasty, when prepared properly, but you cannot grill them the way you grill grilled (hard) cheese. But you don't need it to melt - it's already nice and malleable, and has the oil in a soft enough state that it hits your tastebuds properly. Some good options for cream cheese sandwiches (or any similar soft cheese, really): ...
Wrap the sandwich in foil before baking so the moisture stays in the bread. That will prevent it crisping up.
The bread gets crispy and "stiff" because it dries up completely. A good toaster should toast a slice of bread quickly so that the exterior is toasted and the interior barely hot; a bad toaster will not be warm enough and will dry up the slice of bread. Same thing when you do an oven baked sandwich, it should be done on high heat so that the bread toasts ...
That sounds... unpleasant. Cream cheese will melt, yes, but it won't melt in the same way as cheddar. It has more moisture and a very different structure. Where cheddar will retain some structure and a "stretchy" texture, cream cheese will just flow more freely. Layered between bread, it would probably just squirt out of the sides of the sandwich when you ...
For this specific requirement I eat sliced cherry peppers in my sandwiches. While they are not the length that you could cut cucumbers, I have little problem keeping them in the sandwich. I have about as much trouble keeping tomatoes in the sandwich, and I rarely have to replace them.
My home pickled beans get spicy because there's a dried red pepper or two in the jar, along with a dill head and some garlic cloves. The beans are very nice in a sandwich. But you could pickle-and-spice anything at all and use it to jazz up the sandwich. The texture is that of a soft vegetable. Also, look into mustard greens and their relatives. They look ...
As Jefromi already mentioned in a comment, the sandwich bread common in the Western part of the world is soft and often sweet, ready to eat. When you search online for 'indian sandwich bread' you will only get images of roasted bread with various fillings. I think the bread you refer to is in a half baked form, which you can find in supermarkets here ...
Watercress, sorrel, nasturtium leaves (or Nasturtium flowers, but the leaves will work better in a sandwich.) All are spicy, but it's not "hot pepper flavor." You could pickle some peppery (spiced up) cucumber slices - slice them and marinate with hot peppers in the refrigerator (assuming you don't want to go to the bother of canning them, "refrigerator ...
Deseeding the pepper thoroughly and slicing it into millimeter thick rings should make it stay put. You could sprinkle the rings on like a green herb.
For meatball parm I do this: Cut sandwich filling lengthwise down the center, trying not to cut through bottom bread. Lay sandwich on baking sheet open, so heat can get at the cut center Bake at 425 F for about 5-10 minutes. This method preserves the bread's crispy texture (microwaves turn bread soggy -- great for softening stale bread in a pinch though) ...
One way to make your sandwich spicy would be kimchi, or if you have the time, you can make your own spicy pickled cabbage in your refrigerator, as explained in this recipe for hasperat.
As long as the tonkatsu is cooked and then cooled appropriately (ie relatively quickly), then stored at appropriate temperatures (ie refrigerated) until consumption, you should be fine. The length of your journey to work will be the main factor - you need to keep the food cool enough, so a cool bag with ice blocks may be in order. Then you need to make sure ...
Oooh, I hate that. If you put butter on the bread to create a buffer layer between the peanut butter and the bread it may help. Also, be sure to seal the bread from the air to retard the process of getting stale. The other main option is to keep the peanut butter in a separate container and spread it before eating.
What I did to solve my problem was I made a thick cheese sauce with some of the pepperjack/sharp cheddar (grated some of it, coated in corn starch, melted in a little bit of milk), and mixed that into the meat mix, just enough cheese sauce to bind it, just enough to make the meat start sticking together (and I reduced amount of sliced cheese on top and ...
Take a Mozzarella cheese ball and break apart about 2 inch sections. Take enough that you think is going to be enough for how much meat you would like for your sandwich. Put the ingredients of meat and cheese together in a food processor. Grind together and then cook or sear the patties. The cheese should melt well enough to hold all of the meat with it, and ...
Toast your sandwich then quickly place in freezer in foil only this will take any moisture out and give you the perfect sandwich
As a person who actually sells Philly steak meat to many of the national chain accounts and most of the cheesesteak accounts around the Philly area, the raw material used to make a true Philly steak is knuckle meat or wedge meat, these are both cuts of meat you will not find in your local grocery store. Thousands of cheesesteak accounts claim they use only ...
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