Posts tagged ‘sandwiches’

Baked Fish Fillet Sandwiches

I’m so glad it’s Friday!!

Between going to school part time, and working part time, I’ve become busy full time! This probably seems like a fairly obvious observation, but it’s true nonetheless.
Yay Friday!

When I was kid, we sometimes went to McDonald’s. I’ve always hated their hamburgers, so when I was a kid, I would get their fish fillet sandwich. I thought it was pretty good, and it didn’t gross me out like their hamburgers did.

Fast forward to now. I haven’t been to McDonald’s in a loooong time (I generally try to avoid fast food), but I started thinking about those fish fillet sandwiches I used to get as a kid. I thought it would be fun to make, so last week I got some frozen cod fillets, and made Hisa and I baked fish fillet sandwiches for supper.

I didn’t want to fry them, so I prepared it the same as my baked fishsticks, except for cutting them into sticks, and then simply made them into sandwiches.

This is a very easy, straight forward recipe, so it’s good for a busy night, when you don’t have much time or you’re too exhausted to be bothered.

I recommend cod for this recipe, but any firm white fish will work fine.

Baked Fish Fillet Sandwiches

(serves 4)

  • 4 sandwich size fillets of cod (as big or as little as you want)
  • 1 – 2 c. flour
  • 1 egg, beaten
  • 2 c. panko bread crumbs
  • salt and pepper
  • tartar sauce
  • 4 hamburger buns
  • butter for buns
  • sliced cheese (optional)
  • lettuce (optional)
  1. Pre-heat the oven to 400° F (200° C). Spray a cooking sheet with non-stick spray or line with parchment paper.
  2. Rinse and pat dry fish fillets.
  3. Add the four, beaten egg, and panko individually to three small bowls. Dip each fish fillet, being sure to coat both sides, into the flour, the egg, and the panko, in that order. Place on the prepared baking sheet.
  4. Bake fish for 30 minutes, or until golden brown.
  5. Spread butter on each hamburger bun half, then toast until buttered side is golden brown.
  6. To assemble: spread tartar sauce on one or both hamburger buns. Place one fish fillet on bottom bun, then top with sliced cheese, lettuce, and the top bun. Serve.






September 14, 2012 at 9:12 am Leave a comment

Gaulois Sandwiches

One of the things I missed while living in Japan was good sandwiches. They don’t really have many sandwich places, so it’s hard to find a good sandwich (No, fast food burger places don’t count. They’re not sandwiches. They’re burgers. They’re different). About the closest you can get is Subway (yes, they have Subway in Japan), and believe me, Hisa and I ate at Subway many times when we were out and wanted a sandwich.

I always like finding new and interesting sandwich recipes. This one sparked my interest as it has pecans, brie cheese, and sun-dried tomatoes in it; A combination I would probably never think to try, but sounded delicious.

Enter the Gaulois sandwich.

From what I found online, this recipe originates from a little cafe in Philadelphia owned by a French couple. I originally found the recipe at Eat, Live, Run, but I’ve found it since then on other websites.

If you’re pressed for time, but want to try something new and somewhat gourmet tasting, I suggest you give this sandwich a try. Unless you’re a vegetarian and/or hate cheese (really? really?!), I think you’ll like this sandwich.

I’m not putting specific amounts for the sandwich ingredients, because everyone is a little different, and likes their sandwiches different ways. Some people may only want one or two slices of ham, whereas some might want four. You may want a lot of cheese or just a dab. Who knows.
I’m just going to list the ingredients, and simply put on as much or as little of each ingredient as you like.

Layer ham, sun-dried tomatoes, and Brie cheese on the bread, then put it under the broiler.

Until the cheese gets all melted and delicious…. Mmmm, melted cheese…..
Add toasted pecan pieces, torn leaf lettuce, and drizzle it with lemon juice and olive oil.
C’est magnifique!


Gaulois Sandwiches

  • French baguette or Ciabatta rolls
  • black forest ham
  • Brie cheese, cut into pieces
  • sun-dried tomatoes, diced
  • toasted pecan pieces
  • any leaf lettuce, torn into pieces
  • 1 lemon wedge (per sandwich)
  • drizzle of extra virgin olive oil
  1. Pre-heat the broiled in  your oven or toaster oven.
  2. Cut open the French baguette or Ciabatta roll, and layer the ham, sun-dried tomatoes, and Brie cheese on the bread.
  3. Place under that broiled for a few minutes until the cheese melts. Remove from broiler.
  4. Add pecan pieces and lettuce, then squeeze lemon juice and a light drizzle of olive oil over everything. Serve.


August 8, 2012 at 8:23 am Leave a comment

Southwestern Black Bean Burgers

I’ve always been a fan of veggie burgers since I discovered them.

I do love my hamburgers (homemade, not fast food burgers. Bleh), but sometimes I just want a veggie burger.

When I was a college student, one of the restaurants on campus had these really good veggie burgers and curly fries. *sigh* I used to get those all the time as a student. They were great. At least in my memory they are, lol.

I’ve tried various veggie burger/black bean burger recipes in the past, and they were okay, but not fabulous.

I found this recipe for black bean burgers on Annie’s Eats, and I was impressed with the result! These were really good southwestern style black bean burgers. They hold together well, have great flavor, and will please even the meat eaters of one’s family I believe.

They’re easy to make to. You just mash your beans up, and the rest of the ingredients, form them into patties, refrigerate them for awhile (to help them firm up and absorb the flavors), and then cook them on a skillet. I recommend making these in the morning or the night before you want to serve them. Then all you have to do is pop them out of the fridge, and cook them. Fast

I served these with baked sweet potato fried, but they’d go great with normal french fries, cole slaw, potato salad, tossed salad, etc.

recipe adapted from Annie’s Eats

Southwestern Black Bean Burgers

(makes 8 – 9 burgers)

  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 2 eggs
  • 1 tsp. cumin powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne powder
  • 1 red bell pepper, diced
  • 1/4 c. fresh cilantro, chopped
  • 1 green onion, diced
  • 3/4 c. panko bread crumbs

To serve:

  • Hamburger buns
  • lettuce
  • sliced tomato
  • sliced onion
  • pickles
  • sliced cheese
  1. Pour beans into a large bowl. Mash until somewhat smooth, but some whole beans still remain.
  2. Add remaining ingredients, and mix well.
  3. Form mixture into patties of desired size, and place on a parchment lined baking sheet. Cover and refrigerate for 1 hour or up to 24 hours (optional).
  4. Heat 2 Tbsp. extra virgin olive oil in a skillet over med-high heat. Cook burgers until browned on one side (about 5 – 8 min), then flip and cook on remaining side until browned (5 – 8 min).
  5. Serve with toasted hamburger buns, lettuce, tomato, onion, pickles, sliced cheese, etc.

April 26, 2012 at 9:29 am Leave a comment

Chicken Gyros with Tzatziki Sauce


Despite calling these sandwiches “gyros”, you are not required to roast a huge chunk of meat on a vertical spit for hours on end. Fear not! This is the simplified version, but just as tasty.

I found this recipe on Annie’s Eats, and thought I would try them out. My family (and myself) all loved them! They go great with tabouli salad and/or Greek salad. Also, don’t forget the pita bread and hummus! You can’t have Mediterranean food without hummus! It just wouldn’t be the same without it…

recipe adapted from Annie’s Eats

Chicken Gyros with Tzatziki Sauce

(serves 4)

Tzatziki Sauce:

  • 1 c. Greek yogurt
  • 1 cucumber, peeled
  • 1 cloved garlic, minced
  • 1 tsp. white wine vinegar
  • 1 tsp. fresh lemon juice
  • salt and pepper to taste


  • 3 – 4 med. size chicken breasts (about 1 1/4 lb.)
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. red wine vinegar
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. Greek yogurt
  • 1 Tbsp. dried oregano
  • salt and pepper

To Serve:

  • pita bread
  • chopped tomato
  • sliced red onion
  • lettuce

To make the Tzatziki sauce:

  1. Chop cucumber in a food processor. Drain liquid and add to a medium size bowl.
  2. Add the remaining sauce ingredients to bowl. Mix well, cover, and refrigerate at least 1 hour and up to 24 hours.

To make the chicken:

  1. Mix the garlic, lemon juice, vinegar, olive oil, yogurt, oregano, and a dash of salt and pepper into a bowl.
  2. Cut chicken breasts into bite-size pieces. Add to bowl with marinade, mix until chicken is well coated, cover, and refrigerate for 1 hour.
  3. Cook chicken over med-high heat in a skillet or under a broiler until cooked through. Drain any remaining liquid, and place in serving bowl.
  4. Heat pita bread.
  5. To assemble, place some chicken, tzatziki sauce, lettuce, onion, and tomato (as desired) in warm pita bread, and enjoy.

April 25, 2012 at 11:05 am Leave a comment

Grilled Veggie and Pesto Sandwiches

It’s been unusually warm here in Oklahoma lately.

Well, actually yesterday and today have been a little cooler, and by that I mean more along the lines of normal April weather (temps in the 70’s).

Last week, the high temperatures were generally in the 80’s, and on Sunday it even got into the 90’s. Very weird for the end of March, beginning of April, no?

At our house, we just with it. Preview of summer? Okay then! Let’s crank the A/C and fire up the grill! And fire up the grill I did.

I wanted something quick, healthy, and tasty that wouldn’t heat up the kitchen any more than necessary. Grilling is great when it’s hot for that very reason. It’s usually easy, often tasty, and it won’t heat up your kitchen at all (unless for some odd reason your grill is in your kitchen, which is probably a huge safety no no, and generally just a bad idea).

I decided to make grilled veggie sandwiches on ciabatta rolls, which ended up being really really good. For my vegetables, I grilled sliced onion, bell pepper, zucchini, and eggplant (but feel free to use whatever you like). I cut the ciabatta rolls in half, buttered them, and toasted them on the grill as well. To serve them, I put pesto and mayonnaise on the rolls, some of the grilled veggies, and mozzarella cheese (again, use whatever cheese you want/have).

These were really simple and fast, but oh so good! I will definitely be making these throughout the summer!

 Serve them with your favorite salad or vegetable. Cole slaw and grilled corn on the cob come to mind.
After 4 years of not being able to have a grill in Japan, I’m looking forward to grilling everything I can this summer! Bring it on!

Grilled Veggie and Pesto Sandwiches

(serves 5 – 7)

  • 1 large eggplant
  • 2 zucchini
  • 1 onion
  • 1 green bell pepper
  • ciabatta rolls
  • butter
  • pesto
  • mayonnaise
  • mozzarella cheese (or any sliced cheese of your choice)
  1. Heat up grill on high for a few minutes, then lower heat to medium.
  2. Slice eggplant and zucchini. Chop onion and green bell pepper. Season with salt and pepper.
  3. Grill vegetables until tender, flipping eggplant and zucchini slices once, and stirring onion and bell pepper around. Remove to a serving plate.
  4. Cut ciabatta rolls in half, and butter each half lightly. Grill, buttered side down, until slightly brown and toasted. Remove to a serving plate.
  5. To serve, spread pesto and mayonnaise on ciabatta rolls. Place grilled veggies and sliced cheese between rolls halves and enjoy.

April 5, 2012 at 8:58 am Leave a comment

Reuban Sandwiches

For those of you who don’t know how to make a Reuben sandwich…
have never had a Reuben sandwich…
or (dare I say it?) don’t know what a Reuben sandwich is…

This post is for you.

I had my first Reuben sandwich in years last night, and it was a lovely thing indeed.

Hey there sexy…

Although exactly who invented the Reuben sandwich is a bit fuzzy, it seems to have been invented in sometime in the first have of the 20th century by someone name Reuben. How vague is that, right? But it’s such a good sandwich, who cares really? I know I don’t. 🙂

Here’s the basics of a Reuben sandwich:

It’s a hot sandwich with sauerkraut, sliced meat (either pastrami or corned beef), Swiss cheese, and dressing (either Thousand Island or Russian) on either rye or pumpernickel bread.

To make mine, I spread Thousand Island dressing on one side of all the slices of bread, then covered half the slices with Swiss cheese, half the slices with sliced pastrami and sauerkraut, and then stuck the pan under the broiler until they were hot and the cheese was melted. You could also just toast them in the toaster.

There’s several variations of the sandwich, but I’m not really familiar with them. Why mess with a good thing, right? I like the classic.

Reuben sandwiches, like most sandwiches, go well with chips, soups, salads, and coleslaw. I served mine with coleslaw.

I’m going to go have make me another Reuben for lunch now, hehe.

January 21, 2012 at 3:09 am Leave a comment

Portabello Mushroom Sandwiches

I just finished writing this entire post, published it, and then wordpress screwed up and I lost the entire post.

And it didn’t make a draft for the first time EVER.

I’m not feelin’ the love right now.

I don’t want to retype everything, so here’s a summary of my post:

  1. We cleaned the garage all day yesterday.
  2. There were many many spiders, two of which were the largest fiddle-backs I’ve ever seen.
  3. There was much killing of spiders.
  4. I hate spiders.
  5. We got everything out of the attic.
  6. The garage is in a much better state now.
  7. Last night we were really tired from working in the garage all day.
  8. I’m still tired today.
  9. I’m sad my post was deleted.
  10. I hate spiders.

That’s the gist of it. 🙂

I made grilled portabello sandwiches the other day. They’re a great option when you don’t want something as heavy or fattening as a hamburger, as mushrooms have a meaty texture. They’re also super easy and fast to make.


First clean you portabello mushroom caps. You want the largest ones you can get, as they’ll shrink some when you grill them. Place the mushrooms in a glass dish, and sprinkle some salt and pepper on them. Mix 1/4 c. olive oil and 1/4 c. balsamic vinegar. Drizzle half of it on the mushrooms.


Grill (or broil) the mushrooms, bottom side down, for 4 – 5 minutes. Flip them, drizzle the rest of the balsamic vinegar mixture on them, and grill them for another 4 – 5 minutes.


Serve the mushrooms with toasted hamburger buns and the condiments of your choice (lettuce, tomato, onion, pickles, sliced cheese, mayonnaise, ketchup, pesto, etc.

These go great with any salad, but I served them with coleslaw. Yum.

I’m going to take a nap now. Yay~



January 18, 2012 at 2:58 am Leave a comment

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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