Open-topped BLTs with Spicy Sweetcorn Salsa

Ingredients

2 slices bread from a large seeded loaf, toasted
1 tablespoon reduced-calorie mayonnaise
50 g iceberg lettuce, roughly torn
4 rashers very lean dry-cured back bacon, grilled
4 tablespoons Spicy Sweetcorn Salsa (see recipe below)
freshly ground black pepper

Method

  1. Spread the toasted bread with the mayonnaise and divide the lettuce and bacon between the slices.
  2. Top with the salsa and finish off with a sprinkling of pepper.

Makes 2 servings.


Spicy Sweetcorn Salsa

Ingredients

250 g frozen sweetcorn kernels
1 tablespoon raw cane brown sugar
1 tablespoon sherry vinegar (or wine vinegar or cider vinegar)
125 g cherry tomatoes, quartered
2 large spring onions, finely chopped
1 red chili, deseeded and finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped coriander

Method

  1. Cook the sweetcorn according to the pack instructions, then drain thoroughly.
  2. While it is still warm, add the sugar and vinegar and mix to dissolve the sugar. Leave to cool then stir in the remaining ingredients.
  3. This will keep in the fridge for 2-3 days.

Makes 24 tablespoons.

Source: GL diet made simple

Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

  1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
  2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
  3. Toast the sandwich on both sides until crisp and golden.
  4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
  5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Boiled Egg with Marmite Soldiers

Ingredients

sea salt
1 large free-range egg
1 thin slice of sourdough bread
a knob of butter
a scraping of Marmite
1 tbsp mixed seeds

Method

  1. Bring a small pan of salted water to a simmer. Add the egg and simmer for 4 minutes and 20 seconds for a perfectly boiled egg.
  2. Toast the bread and spread thinly with the butter, then the Marmite spread. Cut the toast into soldiers. Scatter over a few mixed seeds and eat.

Makes 1 serving.

Source: Gizzi Erskine

Fresh Mozzarella Melt with Prosciutto, and Fig Jam

Ingredients

4 soft French or Italian rolls (or half-baked if available)
10-12 ounces fresh mozzarella, thickly sliced
1/4 to 1/2 cup fig jam or fig preserves, to taste
soft butter for spreading on bread

Method

  1. Split each roll, and layer with the mozzarella and prosciutto. Spread the top slices with the fig jam, then close up.
  2. Lightly butter the outside of each sandwich.
  3. Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan.
  4. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, once pressed they are considerably flatter and can be easily turned, albeit carefully.
  5. Serve right away, cut on the diagonal.

Makes 4 servings.

Source: Grilled Cheese

Caramelized Onion Grilled Cheese Sandwiches With Miso Butter

Ingredients

1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced
1⁄8 teaspoon kosher salt
1 tablespoon rice vinegar, preferably unseasoned
3 tablespoons unsalted butter, at room temperature (may substitute vegan butter, such as Earth Balance), divided
2 teaspoons white or dark miso paste
1 tablespoon whole-grain mustard
4 slices good-quality sandwich bread
4 ounces grated Gruyere cheese (1 cup; may substitute vegan shredded cheese, such as Violife or Daiya)
Cornichons (a.k.a. gherkins), for serving (optional)

Method

  1. In a large skillet over medium-high heat, heat the oil until shimmering. Add the onion and salt and cook, stirring often, until the onions start to soften and brown, five to six minutes.
  2. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deeply browned and sticky, 30 to 45 minutes.
  3. Stir in the vinegar. Transfer the onions to a small bowl.
  4. In a small bowl, mix one tablespoon butter with the miso paste and mustard. Spread one side of each bread slice with the miso butter.
  5. Spread the other sides with the remaining two tablespoons butter.
  6. Return the skillet to medium-low heat. Place two of the bread slices, plain-buttered-side down, in the skillet. Divide the cheese and onions evenly between them and top with the other bread slices, plain-buttered-side up. (You want the miso butter on the inside of the sandwiches.) Cook until the bread is golden brown, five to seven minutes. (Resist the urge to press the sandwich with a spatula.)
  7. Flip the sandwiches over and cook on the other side until the bread is golden brown and the cheese is melted, five to seven minutes.
  8. Transfer to plates and serve with pickles, if desired.

Makes 2 servings.

Source: Winnipeg Free Press