TANGY TURKEY AND SWISS SANDWICHES
These sandwiches are absolutely AMAZING!! The combination of ingredients with a special sandwich spread helps to create a taste beyond compare. A true delicacy. Garnish with a kosher dill pickle and enjoy!
Provided by Annie
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.
- Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.
Nutrition Facts : Calories 855.8 calories, Carbohydrate 42.6 g, Cholesterol 154.2 mg, Fat 58.9 g, Fiber 2.8 g, Protein 41.9 g, SaturatedFat 25.7 g, Sodium 2243.2 mg, Sugar 5.3 g
TURKEY 'N' SWISS SANDWICHES
Perfect for two, these toasted sandwiches turn boring lunches into exciting meals. "They offer a wonderful combination of flavors," shares Leah Starnes of Bedford, Texas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Spread two slices of bread with mustard. Top with cranberry sauce, turkey and cheese. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Top with remaining bread.
Nutrition Facts : Calories 384 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 1315mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
HAM & SWISS BREAD PUDDING
Steps:
- Pour 1/4 cup butter into a 13x9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange 9 slices in baking dish. , In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook until crisp-tender, about 1 minute longer. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread., Place dish in a larger roasting pan; add 1 in. of hot water to larger pan. Bake at 325° until a knife inserted in the center comes out clean, 50-60 minutes. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.
Nutrition Facts : Calories 858 calories, Fat 69g fat (41g saturated fat), Cholesterol 415mg cholesterol, Sodium 1152mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.
SAVORY BREAD PUDDING WITH SWISS CHARD AND RED PEPPER
Don't throw out that stale baguette! Here an old bread gets new life after being soaked in milk and mixed with some cooked chard and red pepper. Topped with cheese it makes for an easy, thrifty, midweek meal.
Provided by Martha Rose Shulman
Categories dinner, casseroles, side dish
Time 3h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.
- Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the bread mixture and place in the oven.
- Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams
TURKEY AND SWISS BREAD PUDDING
From Food and Wine magazine: Bread pudding is one of the best vehicles for using up leftovers. I haven't tried this yet. I'm just putting the recipe online for safe keeping.
Provided by Cultural Twist
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°. Set a rack in the top third of the oven. Lightly grease a 8-by-11 1/2-inch baking dish. In a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until browned, about 8 minutes.
- In a large bowl, whisk the milk with the eggs, mustard, salt, thyme and pepper. Fold in the bread, onion, turkey and two-thirds of the Swiss cheese. and the turkey. Let stand until most of the liquid has been absorbed, about 10 minutes.
- Scrape the bread mixture into the prepared baking dish and sprinkle with the remaining Swiss cheese. Bake the bread pudding until golden and bubbling, about 45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 429.8, Fat 19.8, SaturatedFat 9.2, Cholesterol 187.2, Sodium 1163.5, Carbohydrate 38.8, Fiber 1.7, Sugar 10.5, Protein 23.7
HAM & SWISS BREAD PUDDING
I love breakfast casseroles. Stone-ground mustard, mushrooms and green onions flavor the classic combination of ham and swiss cheese in this dish. Recipe is from Taste of Home.
Provided by Pinay0618
Categories Breakfast
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Pour 1/4 cup butter into a 13-in. x 9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange nine slices in baking dish.
- In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook 1 minute longer or until onions are crisp-tender. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread.
- Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1 inches Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.
Nutrition Facts : Calories 998.7, Fat 64.8, SaturatedFat 37, Cholesterol 390.9, Sodium 1631.5, Carbohydrate 72.8, Fiber 4.5, Sugar 1.7, Protein 31.7
MINCEMEAT STREUSEL BREAD PUDDING
You'll enjoy this even if you're not a mincemeat fan. I'm always looking for mincemeat recipes because my husband is a VERY big fan, I'm not, but I liked this one---it's not overpowering. I got this from a local paper and they say it's from a book called The Best Holidays Ever. I've never tried the jiffy custard sauce that accompanies it but I've included the recipe under that name.
Provided by majakete
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease 9 inch, deep dish pie plate or fluted quiche pan.
- Layer half the bread cubes over the bottom.
- Pour mincemeat evenly over the bread.
- Top with the remaining bread cubes.
- In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon.
- Pour over the bread and mincemeat mixture.
- Let stand 10 minutes, press gently with back of a spoon to moisten the top layer.
- In a small bowl, combine flour and brown sugar.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle this over the pudding mixture.
- Bake in a pre-heated 350F oven for 40 minutes or until knife inserted in the centre comes out clean and topping is golden.
- Let stand 10 minutes before serving with Jiffy Custard Sauce.
- Enjoy!
BROTAUFLAUF - SWISS BREAD PUDDING
Recipe posted here for play in Culinary Quest - Switzerland. This recipe is from website: http://www.europeancuisines.com/Our-Swiss-Recipe-Collection From BEWAEHRTE KOCHREZEPTE AUS GRAUBUENDEN / TESTED RECIPES FROM THE GRAUBUNDEN, by the Chur Chapter of the Swiss Women's Institutes: translated by Diane Duane
Provided by Baby Kato @BabyKato
Categories Puddings
Number Of Ingredients 10
Steps:
- Cut the bread rolls into thin slices.
- Put them in a saucepan, pour over the wine or milk, and heat them gently, breaking them up a little as they soften.
- Combine the melted butter, sugar, cinnamon, lemon juice and zest, rum, and egg yolks, beat well, and add them to the bread and wine/milk mixture and mix well.
- Carefully fold in the egg whites, and put the mixture into a buttered souffle dish.
- Bake at 375 F for an hour.
- Serve with a vanilla sauce, or one based on white wine.
SAVORY BREAD PUDDING
Steps:
- In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
- In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
- Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
- Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
- In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
- Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 339 milligrams, Sugar 4 grams, TransFat 0 grams
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