CUBAN MIDNIGHT SANDWICH
This sandwich is called a 'Media Noche' which translates to 'Midnight.' It makes a wonderful dinner sandwich because it is served hot. A nice side dish is black bean soup or black beans and rice, and plantain chips.
Provided by Maruchy Ramos-Lachance
Categories Main Dish Recipes Pork Ham
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.
- Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.
Nutrition Facts : Calories 1095.8 calories, Carbohydrate 44.1 g, Cholesterol 127.1 mg, Fat 84.4 g, Fiber 3 g, Protein 43.3 g, SaturatedFat 23.5 g, Sodium 3109.8 mg, Sugar 6.6 g
MIDNIGHT EGGS AND CHEESE SANDWICH
I was impressed by the simplicity and grace of Recipe #9518 by davie, but last night, I felt compelled to add some extra protein and fire. A great bedtime snack and it goes great with beer.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast the bread, and while still hot, place on a plate and add one slice of cheese to each slice of toast.
- Melt the butter in a frying pan.
- Crack the egg into a bowl, fill one half of the egg shell with water and pour into the bowl.
- Add the Tabasco Sauce and whisk into a froth.
- Pour the beaten egg into the frying pan, and stir lightly until the egg has set.
- Pour the scrambled egg and the butter from the pan on one slice of the toast, place the other slice on top, and allow to cool.
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
BAKED HAM, EGG AND CHEESE BREAKFAST SANDWICHES FOR A CROWD
The genius move behind these easy sandwiches is cooking enough scrambled eggs for twelve on a baking sheet; no stovetop required. Top with sliced cheese and sandwich between pillowy pull-apart rolls, then let the oven do the rest of the work for you!
Provided by Food Network Kitchen
Time 25m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
- Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.
- Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.
- Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.
- Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.
- Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
- Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.
HAM, EGG, AND CHEESE BREAKFAST SANDWICHES
Quick and easy ham, egg, and cheese sandwich, which can be modified for your preference. If not serving them right away, you can let them cool, put in the freezer for a hour, and then wrap to warm up for a quick breakfast or snack.
Provided by MN_Aztec
Categories Breakfast Sandwiches
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Split English muffins and lay on a sheet pan.
- Rub butter into each cavity of a 12-cup muffin tin, then crack an egg into each cavity. Break the yolks unless you want them runny.
- Place the English muffins and eggs in the preheated oven on separate racks. Toast the muffins until golden brown, about 3 minutes, then remove. Bake the eggs until set, 10 to 15 minutes.
- Lift eggs out of the pan with a spatula and place on English muffins. Top with ham and Cheddar cheese. Serve hot.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 27.2 g, Cholesterol 204.5 mg, Fat 9.3 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.2 g, Sodium 635.1 mg
MEDIANOCHE (MIDNIGHT SANDWICH)
The Cubano's cuter cousin, the Media Noche was sold as a late-night snack in Havana's cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork-though what really sets it apart is the egg-rich Pan de Media Noche.
Provided by Ana Sofia Pelaez
Categories Cuba Sandwich Pork Ham Swiss Cheese Pickles
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread both sides of each roll with mustard. Layer the bottom half with ham, pork, and cheese to cover the bread from end to end. Top with sliced pickles to taste. Brush the outside of the bread, both top and bottom, with butter.
- Heat a sandwich press over medium heat. Lightly brush the inside of the press with additional butter. Press the sandwich until the cheese is melted and the meats are warm, 3 to 5 minutes.
- Alternately, heat a 12-inch cast-iron skillet over medium heat. Create a press by wrapping a brick, heavy skillet, or can of soup in aluminum foil. Place the sandwich in the skillet and press down on the sandwich, turning once, until it is warmed through and the outside crust is golden, 2 to 3 minutes per side. Repeat with the remaining sandwiches. Slice on the diagonal and serve.
More about "midnight eggs and cheese sandwich recipes"
CHEESY SCRAMBLED EGG SANDWICH | NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Total Time 20 minsCategory EggsCalories 583 per serving
- Heat a non stick skillet over low heat. Melt a tablespoon of butter in the skillet. Add the eggs and allow to cook undisturbed for about 30 seconds. Then, drag a rubber spatula through the egg mixture and around the edges to allow uncooked portions to hit the skillet. Continue to drag and scrape the spatula every 10-15 seconds until the eggs are in curds. Remove from heat when the eggs still look slightly “wet.”
- Season to taste with salt and pepper and snipped chives, then divide the eggs into equal portions for the sandwiches, draping a slice of cheese over each one so it can melt.
- Meanwhile, toast the bread (if desired). To assemble the sandwiches, spread mayonnaise and a dollop of dijon mustard on the inside of both sides of the bread. Top one slice with lettuce and sliced tomato, seasoning the tomato with a pinch of salt and pepper. Add eggs and top with the second slice of bread.
EASY EGG & CHEESE SANDWICH RECIPE | LAND O’LAKES
From landolakes.com
THE ULTIMATE EGG SANDWICH RECIPE - BON APPéTIT | BON …
From bonappetit.com
FREEZER BREAKFAST SANDWICHES (VIDEO)
From natashaskitchen.com
THE BEST WAYS TO MAKE EGG AND CHEESE BREAKFAST …
From marthastewart.com
Author Lauryn Tyrell
EGG SANDWICH | RECIPETIN EATS
From recipetineats.com
EASY EGG AND CHEESE BREAKFAST SANDWICH - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
THE CLASSIC BACON, EGG AND CHEESE SANDWICH RECIPE - THE MOM 100
From themom100.com
SEIZE THE MORNING: 7 BEST EGG SANDWICH RECIPES FOR BREAKFAST
From food.ndtv.com
SUPER FLUFFY EGG SANDWICHES FOR A CROWD RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ULTIMATE EGG SANDWICH RECIPE - TASTING TABLE
From tastingtable.com
EGG AND CHEESE GRILLED SANDWICH RECIPE - TIMES FOOD
From recipes.timesofindia.com
FRIED EGG GRILLED CHEESE SANDWICH - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
MCDONALD'S STEAK EGG AND CHEESE BAGEL - COPYKAT RECIPES
From copykat.com
MAKE-AHEAD EGG AND CHEESE SANDWICH - GOOD HOUSEKEEPING
From goodhousekeeping.com
FOOD NETWORK MAGAZINE EGG SANDWICHES | RECIPES, DINNERS AND …
From foodnetwork.com
BODEGA-STYLE EGG AND CHEESE SANDWICH – SMITTEN KITCHEN
From smittenkitchen.com
SAUSAGE, EGG AND CHEESE BREAKFAST CRESCENT ROLLS
From pillsbury.com
CHEESY CHILI OIL EGG SANDWICH RECIPE ON FOOD52
From food52.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #lunch #snacks #eggs-dairy #easy #cheese #eggs #dietary #sandwiches #high-calcium #high-in-something #number-of-servings
You'll also love