LEEK, CHEDDAR & BACON LOAF SANDWICH
Do away with pesky slices of bread and bake your cheesy filling into your loaf - serve as thick wedges
Provided by Sarah Cook
Categories Main course
Time 1h25m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Make up the bread mix following pack instructions, using the 2 tbsp oil and the recommended amount of water. Leave in an oiled bowl, covered with oiled cling film, somewhere warm-ish to rise for 1 hr.
- Meanwhile, put the lardons in a big, cold frying pan. Heat gently at first so the fat runs from the lardons before they crisp up - about 10 mins. Remove with a slotted spoon. Add the butter and leeks to the pan and cook to soften. Cool.
- Roll out the dough on a lightly floured surface to a rectangle about 20 x 70cm. Mix the lardons, leeks, cheddar, one of the eggs, the sage and some seasoning. Spoon the filling down one long edge of the rectangle, then brush the edge with some remaining egg. Fold the other half of the dough over the filling and pinch together the edges, but not the ends, to seal into a long sausage. Carefully shape into a ring on a floured baking tray, around a floured empty jar or tin. Pinch together the open ends to finish the ring. Brush all over with egg, scatter with Parmesan and cover with a clean tea towel. Leave to rise for 15-20 mins.
- Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until golden and the base sounds hollow when tapped. Eat in wedges.
Nutrition Facts : Calories 333 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
LEEK-AND-CHEDDAR DIP
Lucky guests will love this St. Patty's Day Leek-and-Cheddar Dip. Whiskey cocktails and a cheesy dip are shortcuts to good cheer, so serve this dip with an Irish Buck.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.
Nutrition Facts : Calories 256 g, Fat 22 g, Protein 10 g, SaturatedFat 12 g
CHEDDAR, BABY LEEK AND TOMATO SANDWICH
These are wonderful.
Provided by AJ
Categories Cheese Sandwiches
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a frying pan on medium heat. Spread butter evenly on one side of each bread slice; place two slices, butter side down, in the pan. Top with leeks, half of the cheese, the tomato slices, then the remaining cheese. Spread the mayonnaise on the unbuttered side of the remaining two bread slices; place mayonnaise side down on the sandwich. Toast until golden brown, then flip, and brown the other side.
Nutrition Facts : Calories 614 calories, Carbohydrate 36.7 g, Cholesterol 99.3 mg, Fat 44.6 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 22.6 g, Sodium 821.6 mg, Sugar 4.3 g
CHEDDAR, BABY LEEK AND TOMATO SANDWICH
These are wonderful.
Provided by AJ
Categories Cheese Sandwiches
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat a frying pan on medium heat. Spread butter evenly on one side of each bread slice; place two slices, butter side down, in the pan. Top with leeks, half of the cheese, the tomato slices, then the remaining cheese. Spread the mayonnaise on the unbuttered side of the remaining two bread slices; place mayonnaise side down on the sandwich. Toast until golden brown, then flip, and brown the other side.
Nutrition Facts : Calories 614 calories, Carbohydrate 36.7 g, Cholesterol 99.3 mg, Fat 44.6 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 22.6 g, Sodium 821.6 mg, Sugar 4.3 g
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