Toasted Sourdough Sandwich Recipes

TOASTED SOURDOUGH SANDWICH

Warning: This sandwich can be addictive! lol ...seriously though, i came up with this sandwich after watching the food network all day and scrounging through my fridge and pantry to see what i could come up with...and yes, i became addicted to the combination of flavors for quite a few months. =^.~=

Provided by Sharron Boerum

Categories Sandwiches

Time 15m

Number Of Ingredients 8

Toasted Sourdough Sandwich image

Steps:

1. Turn on broiler (can also be done in a non-stick frying pan, no need to use spray oil).
2. Butter one side of each slice of bread. Sprinkle parmesan on and spread around to cover butter completely. If using french roll, apply to inside.
3. Place in broiler or upside down in pan (on medium high). Brown cheese so it becomes as evenly brown and toasted as possible, but not black. Take care to watch it closely, once it starts to toast it can burn quickly. Remove to plate with non toasted side up for 10-15 seconds so it won't get steamed and soggy.
4. Turn over and lightly drizzle italian dressing over toasted side. Dip tip of knife in mayonnaise (about 1/4-1/2 tsp) and spread into dressing. It will mix as you continue to spread. Add additional mayonnaise if needed to be able to cover surface.
5. Lay 3 slices black forest ham on one side. Add optional items if desired.
6. Cover with other side, so that untoasted sides are out, and cut diagonally.
7. Hint - If using cheese, add to one side before drizzling dressing. Microwave for 20 seconds. Put dressing and mayonnaise on other slice only. Can also mix 1/4 cup italian dressing and 1/4 cup mayonnaise to use instead of mixing on the bread...if any is left, it won't go to waste...can be used to make another sandwich, or on a salad.

Ingredients

2 slice sourdough bread or french roll
butter or margarine
parmesan cheese
fat free italian dressing
mayonnaise
3 slice black forest ham
OPTIONAL -
lettuce, tomato, onion, bell pepper, banana peppers from a jar, pepper jack cheese

TOASTED SOURDOUGH

Provided by Tyler Florence

Categories side-dish

Time 7m

Yield 4 to 6 servings

Number Of Ingredients 2

Toasted Sourdough image

Steps:

Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

Ingredients

1 loaf sourdough
Extra-virgin olive oil

GRILLED SOURDOUGH CLUBS

Toasty Grilled Sourdough Clubs, shared by Kristina Franklin of Clarkston, Washington, are filled with deli ham and turkey, bacon and cheese. These hearty nourishing sandwiches appeal to all ages, grill up in just minutes...and are a meal in themselves!

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Grilled Sourdough Clubs image

Steps:

On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. , Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

Nutrition Facts : Calories 499 calories, Fat 26g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1788mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.

Ingredients

12 slices sourdough bread
6 slices cheddar cheese
1/2 pound thinly sliced deli turkey
1/4 teaspoon garlic powder
1/2 pound thinly sliced deli ham
12 bacon strips, cooked and drained
2 tablespoons butter, softened

GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES

These hearty nourishing sandwiches are filled with deli ham and cheddar and swiss cheese. With the grilled sourdough, melted cheeses and juicy ham, they appeal to all ages, grill up in just minutes, and are a meal in themselves!

Provided by looneytunesfan

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Grilled Ham and Cheese Sourdough Sandwiches image

Steps:

On six slices of bread, layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham, cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

Ingredients

12 slices sourdough bread
6 slices cheddar cheese
1/4 teaspoon garlic powder
1 lb thinly sliced deli ham
6 slices swiss cheese
2 tablespoons butter, softened

More about "toasted sourdough sandwich recipes"

EASY SOURDOUGH SANDWICH BREAD | ALEXANDRA'S KITCHEN

Web Apr 17, 2019 (If this looks familiar, it is: this is the same basic process for the sourdough focaccia .) Add 10 g kosher (or other) salt. Add 430 g …
From alexandracooks.com
4.9/5 (178)
Category Bread

Place the starter, salt, and water in a large bowl. Stir with a spatula to combine — it doesn’t have to be uniformly mixed. Add the flour. Mix again until the flour is completely incorporated. If you have a straight-sided vessel, transfer the dough to it — it really helps monitor the rise and allows you to see the true growth in volume of the dough.
30 minutes after you mix the dough, reach into the bowl and pull the dough up and into the center. Turn the bowl quarter turns and continue this pulling 8 to 10 times. See video for guidance. If time permits, repeat this “folding” step every 30 minutes for the first two hours. (Note: even if you perform just 1 fold, your dough will be in good shape.)
Drizzle with a splash of olive oil and rub to coat. Cover bowl with a tea towel or bowl cover and set aside to rise at room temperature (70ºF/21ºC) for 4 to 18 hours — if it is super hot out or if you live in a humid environment, it may only take 4-6 hours. When the dough has nearly doubled in volume (or UPDATE: increased in volume by 50%, which is when I now end the bulk fermentation), it is ready. (Note: Do not use an oven with the light on for the bulk fermentation — it will be too warm. It is best to rely on visual cues (increasing in volume by 50% or doubling if you’ve had success with doubling) as opposed to time to determine when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy.)
When the dough has nearly doubled, grease a 10 x 5-inch loaf pan with butter (or nonstick spray). Drizzle dough with a few tablespoons of olive oil. Rub your hands with a little bit of oil to coat. Use your hand to release the dough from the sides of the vessel, being careful not to completely deflate the dough. Video guidance here. Turn dough out onto a work surface. Quickly, shape the dough into a rectangle — I fold the dough envelope-style first; then I use a bench scraper to shape the dough into a rough rectangle. Transfer dough, seam-side down to prepared loaf pan and gently stretch into an oblong shape. (At this point, you can transfer the pan to the fridge if it makes sense with your schedule: rub the dough with oil and cover with a cloth bowl cover or plastic wrap. Transfer to the fridge will the next day. Then proceed with the recipe.)

Toasted Sourdough Sandwich Recipes

TOASTED SOURDOUGH SANDWICH

TOASTED SOURDOUGH

GRILLED SOURDOUGH CLUBS

Toasty Grilled Sourdough Clubs, shared by Kristina Franklin of Clarkston, Washington, are filled with deli ham and turkey, bacon and cheese. These hearty nourishing sandwiches appeal to all ages, grill up in just minutes...and are a meal in themselves!

GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES

These hearty nourishing sandwiches are filled with deli ham and cheddar and swiss cheese. With the grilled sourdough, melted cheeses and juicy ham, they appeal to all ages, grill up in just minutes, and are a meal in themselves!

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