Mustard Onion Sandwich Buns Food

ONION MUSTARD BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, onion, mustard, oil, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in. circle. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 45 minutes. If desired, brush with beaten egg and sprinkle with poppy seeds or dried minced onion. , Bake at 350° until golden brown, 20-25 minutes. Cool on wire racks.

HAM BUNS

Steps:

• Position racks in top and bottom thirds of the oven and heat oven to 400 degrees.
• Melt 1 tablespoon butter in a large skillet over medium heat and cook onion, stirring occasionally, until translucent, 8 to 10 minutes.
• As the onion cooks, split each flat of rolls in half, running a bread knife parallel to the counter as you slice the still-connected rolls. Once the onion has finished cooking, remove from heat and set aside. Place two sheet pans in the oven, one on each rack, to heat while assembling the rolls.
• In a large mixing bowl, combine mustard, poppy seeds and Worcestershire sauce. Add the remaining cup of butter and warm onion. Stir in cheese and ham until evenly combined.
• On a sheet of aluminum foil large enough to completely encase a flat of rolls, place one flat, and open like a book. Spread about a quarter of the ham mixture in an even layer over the bottom half of the rolls to the edges. Close the book, so to speak, laying the still-connected roll top over the ham-covered base. Wrap the rolls tightly with the foil, crimping the edges of the foil to enclose them. Repeat with the three other flats of party rolls.
• Divide the four packets between the two heated sheet pans. Bake until the cheese melts and rolls get toasty, 10 to 12 minutes. Unwrap and serve the flats on platters, encouraging diners to pull a bun from its brethren.

BAKED HAM AND CHEESE SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cut aluminum foil into pieces large enough to hold each sandwich.
• Whisk or beat the butter with the mayonnaise, mustard, onion powder and poppy seeds.
• Spread sauce on both sides of each bun, if desired, sauce quantity may be doubled, and more can be used, although not all of it will be required.
• Place ham slices on the bottom side of each bun. Put cheese slices evenly on top of ham.
• Replace bun tops, wrap in foil.
• Bake sandwiches, on a sheet tray, for up to 25 minutes, unwrap and serve.
• If desired, buns may be frozen thoroughly, and baked at 350 for 1 hour, up to 1 month later.

EASY & DELICIOUS HAM AND DIJON SANDWICHES

Steps:

• Assemble ham and cheese onto the buns and set aside.
• Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
• Warm all ingredients on medium heat until margarine is melted.
• Spread the mixture onto each bun.
• Wrap each bun in aluminum foil.
• Bake for 15 minutes at 350 degrees Fahrenheit.
• Serve to grateful guests!
• Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
• If frozen, bake at 300 degrees Fahrenheit for 30 minutes.

BAKED HONEY MUSTARD HAM SANDWICHES

Steps:

• Preheat the oven to 350. Line a baking sheet or dish with foil.
• Slice the rolls in half. Instead of breaking them apart, I just slice them as one big piece and pull them apart after baking.
• Mix together the mustard, honey, and mayonnaise to make the honey mustard. Spread the honey mustard on both sides of the bread.
• Layer the bread with the ham and cheese. Put the top half of the bread on top of the ham and cheese and place the whole thing on the prepared baking sheet.
• For me, the easiest way to make the Buttery Poppy Seed Sauce is to place all of the ingredients in a jar, screw on the lid, and shake until evenly combined.
• Pour the sauce over the sandwiches.
• Bake for 12 minutes, or until the cheese is melted.
• Serve warm.

FRENCH ONION CHICKEN SANDWICH

Steps:

• To make the Chicken: In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. To make the aioli: Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add to yolk mixture very slowly, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. For the sandwiches: In large skillet, heat oil over medium heat. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. This step can be done up to 3 days in advance. Re-warm onions in microwave or in a small pan on grill before proceeding. Preheat grill for direct grilling over medium-high heat. Spray chicken with nonstick spray. Transfer chicken to hot grill rack; cover and cook 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F, turning once. Place cheese slices on chicken pieces. Cover and cook 1 to 2 minutes or until cheese is melted and golden brown. Remove from grill and cover with foil. Build sandwiches using hamburger buns, spinach, chicken, caramelized onions, and aioli. Serve immediately.

ONION-MUSTARD ROLLS

Steps:

• Dissolve yeast in water. Heat milk until almost simmering. Into large bowl measure sugar, mustard, salt, pepper, 2 tablespoon instant minced onion and shortening. Stir in milk until sugar dissolves and shortening melts. Cool to lukewarm. Stir in about 2 cups flour and beat until smooth. Beat in yeast. Stir in enough additional flour to make a moderately stiff dough. Onto lightly floured surface, turn out dough and kenad until smooth and satiny, 5 to 8 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in warm place until doubled, about 1½ hours. Punch down. Divide dough into 2 equal portions; shape into balls. Let rest 10 minutes. Meanwhile, grease two large baking sheets. Roll or pat each half of dough into a 9-inch square. Using sharp knife, cut each into 9 squares. Tuck corners under to form buns. Place on baking sheet and flatten with palm of hand. Let rise in warm place until doubled, about 30 minutes. Combine 2 tablespoon instant minced onion and ¼ cup water; allow to stand 5 minutes. Just before baking, sprinkle buns with onion and poppy seeds, 25 to 30 minutes or until golden brown. Yield: 18 sandwich buns.

VERY UNUSUAL SANDWICH (MUSTARD AND ONION)

Steps:

• Two slices soft white bread.
• Put mustard onto both slices of bread.
• Spread the yellow mustard to cover both slices of bread.
• Sprinkle with ground black pepper.
• Put the slices of onion on top of mustard and black pepper.
• Place the second slice of bread on top of onion layer.
• Cut on a diagonal... and enjoy!

GRILLED SAUSAGE & ONION SUBMARINE SANDWICHES

Steps:

• Heat grill to medium heat.
• Grill sausage, onions and apples 10 min. or until sausage is done (165ºF) and onions and apples are tender, turning occasionally.
• Spread cut sides of rolls with dressing and mustard.
• Fill rolls with sausage, onions and apples.

PEAMEAL BACON & EGG WITH SPRING ONION RELISH AND HONEY MUSTARD AIOLI

Steps:

• In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to one week.
• In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili. Toss together. Add pickles and vinegar. Season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
• In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and brush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
• Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
• Cut rolls in half. Spread 1 tablespoon of honey mustard aioli on the bottom half of each roll. Layer each sandwich with a lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.

PEAMEAL BACON & EGG WITH SPRING ONION RELISH AND HONEY MUSTARD AIOLI

Steps:

• In a small bowl, stir together garlic, salt, mayonnaise, mustard, lemon juice and honey. Cover and refrigerate. Will keep for up to one week.
• In a sauté pan over medium heat, cook maple bacon until crisp. Add celery, spring onions and chili. Toss together. Add pickles and vinegar. Season with salt and pepper. Remove from heat and stir in celery leaves and parsley. Set aside.
• In a small bowl, whisk together honey and mustard. Heat a large skillet over medium-high heat. Add 4 slices of bacon and brush tops with honey mustard to coat well. Turn and brush with more glaze. Cook bacon until golden brown and cooked through, 1 to 2 minutes per side. Remove bacon to a plate and repeat with remaining bacon.
• Crack eggs into another pan, breaking yolks if desired. Cook until whites are almost set, then cover the pan with a lid and cook 30 seconds more.
• Cut rolls in half. Spread 1 tablespoon of honey mustard aioli on the bottom half of each roll. Layer each sandwich with a lettuce leaf, 4 slices of peameal bacon and an egg. Finish each sandwich with a large spoonful of spring onion pickle relish.

CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS

Steps:

• First prep and cook your onions. Peel the onions and cut them in half. Cut crosswise into half moons. Heat the butter in a skillet until it begin to foam. Add the onions and cook, over medium low heat, stirring frequently until they are golden brown and beginning to caramelize. Scoop the onions out and keep them warm.
• Brown the sausages in the same pan as you cooked the onions in, turning them frequently. Cook until they are cooked through the middle and no longer pink. Keep warm.
• Mix the cheeses, honey and mustard together in a small bowl.
• Preheat the grill/broiler to high.
• Toast the buns on the cut side.
• Place 1/4th of the onions on the cut sides of each bun. Top with one sausage each and then 1/4th of the cheese mixture. Pop under the grill for 1 to 2 minutes until the cheese has melted and is bubbling.
• Serve hot with your favorite sides and condiments.