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

Chorizo, Avocado and Poached Egg Sandwich

Ingredients

4 eggs
4 x 2-inch lengths of chorizo sticks, cut in half lengthwise
olive oil, to drizzle (or butter, to spread, if preferred)
4 slices soda bread or crusty wholemeal/ whole-wheat bread, lightly toasted (or a base of your choice – toasted English muffins also work well)
2 ripe avocados, halved, pitted/stoned and peeled
black pepper, to season

Method

  1. Poach the eggs to your liking. Drain just before serving.
  2. Put the chorizo slices into a dry frying pan/skillet and set over medium heat. Fry for a minute or so on either side to release the oil and to warm through. Remove the pan from the heat.
  3. For each open sandwich, drizzle a little olive oil on the toasted bread (or spread with butter, if you prefer). Crush half an avocado onto it using a fork, then layer two chorizo slices on top of the avocado. Place a poached egg on top, sprinkle some black pepper over and serve immediately.

Makes 4 servings.

Source: 100 ways with eggs

Sausages with Mushrooms, Bacon, Tomatoes and Cooked Bread

Ingredients

4 good quality herbed sausages
4 tbsp grated Cheddar cheese
4 unsmoked lean bacon slices
2 tomatoes, halved horizontally
salt and pepper
1 tbsp butter
1 tbsp olive oil
4-1/2 oz white mushrooms, sliced
4 slices bread, crusts removed and buttered on both sides
2 tbsp chopped fresh parsley

Method

  1. Preheat the oven to 350°F/180°C.
  2. Prick the sausages lightly, place in a roasting pan and roast for 10 minutes, or until just cooked. Remove and let cool.
  3. Make a slit in the sausages with a sharp knife and stuff each sausage with 1 tablespoon of the grated cheese.
  4. Wrap a bacon slice around each sausage, tucking in the ends to secure.
  5. Return to the oven for an additional 20 minutes, or until the bacon is cooked and the sausages are golden brown.
  6. place the tomatoes, cut-side up, on a baking sheet and season to taste with salt and pepper. Roast for 15-20 minutes.
  7. Melt the butter with the oil in a medium skillet over low heat, then add the mushrooms, stirring well to coat. Cover and cook for 5 minutes, or until the mushrooms are soft. Keep warm.
  8. Heat a nonstick skillet over medium heat and cook the buttered bread in batches until golden brown on both sides. Keep warm.
  9. To serve, divide the cooked bread between 2 plates and top with the mushrooms. Add the sausages and tomatoes and sprinkle with parsley.

Makes 2 servings.

Source: Brunch

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

Fried Bread with Tomatoes, Basil and Parmesan Shavings

Ingredients

1 ciabatta loaf
Butter
Olive oil
1 finely chopped garlic clove
5 ripe tomatoes
1 bunch fresh basil
1-1/2 oz (50g) grated parmesan
salt as desired
pepper as desired
sugar

Method

  1. Slice the bread.
  2. Heat the butter in a frying pan and fry the bread until golden brown. Cool on absorbent paper.
  3. Heat the olive oil in the same frying pan. Add the garlic, then add the chopped tomatoes. Heat until the tomato cooks down to a confit (with the consistency of jam) and season with salt, pepper and sugar.
  4. Add fresh basil and finally stir in the parmesan.
  5. Spread on the fried bread while still warm. Top with parmesan shavings before serving.

Makes 4 servings.

Source: Mediterranean Cuisine