Toasted Sourdough Sandwich Food

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SOURDOUGH CHICKEN SANDWICHES



Sourdough Chicken Sandwiches image

MY FAMILY loves chicken, so I came up with this easy sandwich recipe. The chicken stays moist and tasty prepared this way. With potatoes or fries and a salad, it's a complete meal. -Joe Urban, West Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/2 cup seasoned bread crumbs
2 tablespoons butter
4 slices sourdough bread
2 to 3 teaspoons mayonnaise, optional
2 lettuce leaves
2 Swiss cheese slices
2 tomato slices
2 bacon strips, cooked

Steps:

  • Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.

Nutrition Facts : Calories 777 calories, Fat 34g fat (16g saturated fat), Cholesterol 263mg cholesterol, Sodium 1259mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 58g protein.

SOURDOUGH SANDWICHES



Sourdough Sandwiches image

Make and share this Sourdough Sandwiches recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces soft-style chive & onion cream cheese
1 tablespoon lemon juice
1 tablespoon dijon-style mustard
1/4 teaspoon garlic pepper seasoning
1 loaf sourdough bread
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices provolone cheese or 4 slices swiss cheese
1 (7 ounce) jar roasted sweet peppers, drained and sliced
1 cup spinach leaves

Steps:

  • For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper. This spread may be made up to 24 hours ahead.
  • Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
  • On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces.
  • Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours.

Nutrition Facts : Calories 779.2, Fat 23.5, SaturatedFat 12.4, Cholesterol 77.4, Sodium 2154, Carbohydrate 102.3, Fiber 5.9, Sugar 0.8, Protein 38.1

GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES



Grilled Ham and Cheese Sourdough Sandwiches image

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

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

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.

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SIMPLE SOURDOUGH TOASTING OR SANDWICH BREAD
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2019-04-17 Add 430 g water. (Or less, see recipe for notes.) Stir to combine. Add 512 g bread flour. Stir to form a sticky dough ball. Cover …
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  • 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.)


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