Breakfast Sandwich Recipe – Delicious Breakfast Sandwich Recipe – How To Make A Breakfast Sandwich

INGREDIENTS

  • 8 eggs
  • 4 slices cooked bacon
  • 4 croissants
  • guacamole
  • pepperjack cheese
  • basic garlic butter tomato sauce

INSTRUCTIONS

  1. Toast your croissants for a few minutes in a 350 degree oven, cut side down on a cooking sheet. You can also do this in the toaster if your croissants fit in there.
  2. When croissants are toasted and all other ingredients are out and ready, cook up your eggs. SOFT SCRAMBLED, remember?
  3. Assemble sandwiches immediately, while eggs are at their best – a layer of tomato sauce, eggs, cheese, bacon, and guac on top. Holy wow.

This delicious recipe and photos were created by PinchOfYum.com, we simply shared it. Check them out for more great ideas!

Breakfast Hand Pie Recipe – Breakfast Sandwich Recipe – How To Make Hand Pies

Prep: 20 mins – Cook: 20 mins – Total: 40 mins

Ingredients

  • 6 eggs plus 1 egg for egg wash
  • 1/4 cup half and half
  • salt and pepper to taste
  • 1/4 cup diced green chilies
  • 4 slices ham sliced thick
  • 1 tomato sliced thin
  • 1 pound puff pastry sheets two sheets
  • 1/2 cup cheddar cheese shredded

Instructions

  1. Thaw puff pastry in the fridge overnight or on the counter for about 30 minutes.
  2. Preheat oven to 400.
  3. In a medium bowl, whisk together eggs, half and half, and salt and pepper. Cook in a skillet over medium high heat, stirring frequently. Make sure to scrape the bottom of the pan.
  4. Once eggs are cooked, add green chiles. Stir to combine.
  5. Cut each pastry sheet into 4 equally sized squares. Place them on a greased baking sheet.
  6. Cut out pieces of ham that will fit on one half of the pastry square and put one piece on each pastry square. Make sure to leave a margin on the edges for crimping the pies shut.
  7. Next, add a tomato slice to each pastry square on top of the ham.
  8. Then, scoop a small spoonful of egg mixture on to each pastry square on top of the tomato.
  9. Top the eggs with a pinch of shredded cheese.
  10. Fold the top piece of the pastry over the fillings and crimp the edges with a fork.
  11. In a small bowl, whisk one egg until combined. Using a pastry brush, brush a small amount of egg wash onto the top of each pastry.
  12. Top each pastry with another pinch of cheddar cheese.
  13. Bake for 20-25 minutes, or until pastry is puffed and golden brown.

This delicious recipe and photos were created by FavFamilyRecipes.com, we simply shared it. Check them out for more great ideas!

Chicken Salad Recipe – Grape And Pecan Chicken Salad – How To Make Chicken Salad

Prep: 10 mins – Total: 10 mins

Ingredients

  • 3 large poached chicken breasts cold
  • 1 cup red grapes halved
  • 3/4 cup pecans roughly chopped
  • 2 stalks celery diced
  • 3 green onions sliced
  • 1 tablespoon fresh tarragon chopped (optional)
  • 1 tablespoon fresh parsley chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Dice the chicken into 1 inch cubes.
  2. Toss together the chicken, grapes, pecans, celery, green onions, tarragon, and parsley in a large bowl.
  3. In a small bow, whisk together the mayonnaise, Dijon, olive oil, lemon juice, salt, and pepper until fully combined and smooth.
  4. Add the mayo mixture to the rest of the ingredients and gently mix until everything is evenly coated.
  5. The chicken salad can be served immediately but is best if it’s left to sit in the fridge overnight so that the flavors have time to fully meld.
  6. Store in an airtight container in the fridge for up to 5 days.

This delicious recipe and photos were created by BarleyAndSage.com, we simply shared it. Please check them out for more great ideas!

Indian Tea Sandwich Recipe – How To Make Indian Tea Sandwiches – Tea Sandwich Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

INGREDIENTS

  • 12 slices white bread
  • 3 eggs
  • 2 tbsp mango chutney
  • ½ tsp chili powder
  • salt (to taste)
  • 1 cup microgreens
  • 6 oz paneer
  • 1 tbsp ghee (or butter)
  • 1 small tomato
  • 1 tbsp chaat masala
  • 1 tbsp butter (softened)
  • 1 cucumber
  • 1 cilantro-mint chutney

INSTRUCTIONS 

  1. Slice off the crust of the bread as close to the crust line as possible.
  2. Bring a small pot to boil. Add in the eggs and boil for 7-8 minutes. Remove the eggs from the hot water and peel off the shell. Chop up the eggs into bite-sized pieces and put them in a bowl. Add in the mango chutney, chili powder, and salt to taste. Give everything a toss until completely combined.
  3. To assemble: Spread the eggs and chutney on one side of the bread. Spread out the microgreens on another slice and combine the slices.
  4. While the eggs are boiling, make the cilantro-mint chutney. Chop the cucumber into thin slices.
  5. To assemble: On one slice, spread out the softened butter. Top it with 8-12 slices of cucumber. On the other slice, spread about a tablespoon of the cilantro-mint chutney. Combine the slices.
  6. Thinly slices the paneer into rectangles. In a frying pan, melt the ghee. Carefully place the paneer into the ghee and fry for 2-3 minutes on both sides until golden. Remove the paneer from the pan. Slice the tomato.
  7. To assemble: Dip the slice of bread in any remaining ghee from the pan. Layer one slice of bread with 3 slices of paneer. Add 2-3 slices of tomatoes to the other side. Sprinkle about ½ teaspoon of chaat masala over the tomatoes. Combine the slices.
  8. Cut each sandwich into half diagonally and serve with a cup of chai.

This delicious recipe and photos were created by MasalaAndChai.com, we simply shared it. Check them out for more great ideas!

Grilled Cheese Sandwich With Turkey, Strawberries And Brie – Brie Grilled Cheese Sandwich Recipe – How To Make Grilled Cheese Sandwiches

Prep: 10 mins – Cook: 5 mins – Total: 15 mins

Ingredients

  •  8 ounces brie, rind removed, and sliced into ½ inch thick slices
  •  8 slices bread (I used ciabatta)
  •  8 ounces sliced smoked turkey (I used 8 slices)
  •  8 fresh basil leaves, rolled and sliced into thin slices (chiffonade)
  •  ½ cup sliced strawberries
  •  2 tablespoons pepper jelly
  •  2 tablespoons butter, melted
  •  Whole or halved strawberries for garnish, optional

Instructions

  1. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and brie.
  2. Spread 1 ½ teaspoons of pepper jelly on one side of each of the remaining 4 bread slices. Place bread slices, face down on top of brie. Brush sandwiches with melted butter.
  3. Cook sandwiches, in batches in a preheated Panini press 2 to 3 minutes or till golden brown…or sauté in saute pan until golden brown. Garnish with fresh berries and basil, if desired.

This delicious recipe and photos were created by ThatSkinnyChickenBake.com, we simply shared it. Please check them out for more awesome ideas!

PB&J Skewers Recipe – PB&J On A Stick Recipe – How To Make Sandwich Skewers

Total Time: 15 mins

Ingredients

  • 2 peanut butter and jelly sandwiches
  • 1 cup seedless red or green grapes
  • 1 small banana, sliced
  • 4 wooden skewers (5 to 6 inches)

Directions

  1. Cut sandwiches into 1-in. squares. Alternately thread grapes, sandwich squares and banana slices onto each skewer. Serve immediately.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas!

Raisin Cinnamon PB&J Sandwich Recipe – Vegan Sandwich Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

  • 2 Sliced of bread
  • 1 tablespoon natural peanut butter
  • 1 teaspoon raspberry jam
  • pinch of ground cinnamon
  • Chia seeds
  • Raisins
  • 1 teaspoon vegan butter

INSTRUCTIONS

  1. First, spread the peanut butter on one slice of bread. Next, spread the jelly on the other slice of bread.
  2. Add a pinch of ground cinnamon, chia seeds, and raisins. Press the two pieces of bread together to make a sandwich.
  3. In a non-stick pan over medium heat, add a dollop of vegan butter. Place the sandwich onto the pan and grill until lightly golden, then flip over.
  4. Continue to cook until the other side is golden, about 3-5 minutes each side. Place the sandwich onto the pan and grill until lightly golden, then flip over.

This delicious vegan PB&J sandwich recipe was first created by PlantBasedAndBroke.com, we simply shared it. Check them out for more great ideas!

Lamb And Potato Sliders Recipe

Ingredients

  • 3 lamb steaks
  • 3 cups cooked new potatoes
  • ½ cup mayonnaise
  • 2 Tbsp horseradish cream
  • 2 Tbsp chopped fresh tarragon
  • Salt and pepper
  • 1 avocado, smashed
  • 2 Tbsp lemon juice
  • 10 slider buns

Directions

  1. Preheat a barbecue grill to a medium heat. Rub the lamb with a little oil, season and cook until done to your liking. Set aside.null
  2. Chop the potatoes into small pieces. Place in a bowl with the mayonnaise, horseradish, tarragon and season to taste.
  3. Add the lemon juice to the avocado.
  4. Warm through the buns, spread a dollop of avocado, a couple of slices of lamb and potato salad and serve.

This delicious recipe and photos were created by Vivo.co.nz, we simply shared it. Check them out for more great ideas!

Apricot Grilled Cheese With Bacon & Brie Recipe

Ingredients

  • A few slices of bacon
  • Sandwich bread (sourdough would be awesome, but I use gluten free)
  • Apricot preserves (or jam)
  • Brie cheese
  • Butter
  • About 1/3 cup balsamic vinegar
  • Fresh Basil

Directions

  1. Cook the bacon and remove from pan. Cool on paper towel.
  2. Spread apricot preserves on bot slices of bread. Add slices of brie and the cooked bacon and sandwich together.
  3. Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (if the cheese still isn’t melted all the way, sometimes I just take the sandwich apart and put the cheese directly on the pan for a few seconds).
  4. Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir ever 20 seconds until syrupy (you can also do this on the stove).
  5. Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired.
  6. Enjoy!

This delicious recipe and photos were created by YammiesNoshery.com, we simply shared it. Check them out for more awesome ideas!

Butternut-Sage Crostini With Ricotta & Hazelnuts Recipe

Prep: 40 mins – Bake: 35 mins – Total: 75 mins

Ingredients

  • 1 2 pound butternut squash
  • ¾ cup whole milk ricotta cheese
  • 1 teaspoon finely shredded lemon peel
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt
  • Dash cayenne pepper
  • 1 tablespoon slivered fresh sage leaves
  • ⅔ cup hazelnuts, toasted and chopped
  • 2 tablespoons lemon juice
  • 1 1 pound loaf baguette-style French bread
  • ¼ cup extra-virgin oilve oil
  • Fresh sage leaves (optional)

Directions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; scoop out seeds. Place halves, cut sides down, on prepared baking sheet. Roast squash for 35 to 40 minutes or until tender. Set aside to cool slightly. Increase oven temperature to 400°F.
  2. Meanwhile, in a medium bowl combine ricotta cheese, lemon peel, black pepper, salt, and cayenne pepper; set aside.
  3. Scoop flesh from squash halves and transfer to the bowl of a food processor. Add the 1 tablespoon slivered sage, 1/3 cup of the hazelnuts, and the lemon juice. Cover and process until smooth; set aside.
  4. Slice baguette diagonally into 1/2-inch slices. On a very large baking sheet arrange baguette slices in a single layer. Brush slices lightly with half of the olive oil. Bake for 5 to 6 minutes or until slices begin to brown. Turn baguette slices over; brush lightly with the remaining olive oil. Bake for 4 to 5 minutes more or until second sides begin to brown.
  5. Thickly spread the butternut squash mixture over baguette slices. Top with ricotta mixture. Sprinkle with the remaining 1/3 cup chopped hazelnuts. Serve warm or at room temperature. If desired, garnish with whole sage leaves.

This delicious recipe and photos were created by BHG.com, we simply shared it. Check them out for more delicious recipes!