The Ultimate Bacon-Leftovers Sandwich

Ingredients for one sandwich:

  • 1 baguette
  • 2 slices of bacon, fried and diced
  • 1-2 slices of cooked chicken leftovers, cut small
  • 1-2 slices of ham, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons mayonnaise
  • paprika

Fry the bacon over high heat until it gets really crispy, then dice it. It’s much better to fry the whole bacon slices rather than dice them prior to frying, because you’ll end up with much less oil in your food.

In a small bowl, mix the mayonnaise with parsley, chicken bits, ham and bacon. Add a teaspoon of mustard. Mix it very well, until it looks like a creamy sauce with bits of meat in it.

Slice a pocket in the baguette, spoon the mayonnaise mix inside and sprinkle some paprika on top.

I love this sandwich recipe because it helps me “clean” the fridge after Christmas and other holidays, when we usually end up with lots of chicken, turkey or ham leftovers. Occasionally, I like to chop a small red onion and mix it into the mayonnaise dressing.

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Crispy Bacon Sausage Sandwiches

Ingredients for two sandwiches:

  • 4 slices of white bread, toasted
  • 1-2 tablespoons mayonnaise or butter
  • 4 sausages, freshly cooked, sliced in half
  • 2 tomatoes, thinly sliced
  • 4 slices of bacon, crispy, freshly cooked
  • 4 thin slices of maasdam cheese
  • 1 tablespoon ketchup or mustard

Directions:
Toast the bread, then lubricate the two bottom slices with either mayonnaise or butter and the other two slices with ketchup or mustard. Layer the sandwiches like this: first the sausages, then the tomato slices, then the crispy bacon, then the cheese. Cover with the second slice of toast. Bon appetit!

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Pastrami Sandwich

Ingredients for two sandwiches:

  • Beef pastrami, thin sliced
  • 4 loaves of bread (rye bread is particularly nice with pastrami, but any type of bread will be just fine)
  • Mustard
  • Two whole pickles sliced into 4 wedges each

Directions:
Steam the pastrami to warm it up and to melt away the fat. Steaming is better than frying because frying will make the meat tough and extremely salty. Stack the thin pastrami slices on top of the bread, top with a layer of mustard, then cover with another loaf of bread. Serve the sliced pickles on a separate plate.

Pastrami sandwiches

Pastrami sandwiches

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