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Bays English Muffins perfect for your Lunch Box!

October 18, 2015 · by Carrie Trax ·

Sandwiches with Bays English Muffins

Last month I was in Seattle for the 2015 International Food Blogger Convention where I got to network with other amazing food bloggers.  I also had the opportunity to meet many companies in the food industry.  One of the companies I had the pleasure of talking to was Bays English Muffins.  I had the chance to talk to and watch George Bay, grandson and namesake of the family run business create some amazing sandwiches with Bays English Muffins.  As I was watching George make a few sandwiches piled high with some savory ingredients I thought Bays English Muffins are not just a breakfast item but would make a great sandwich for anytime of the day.  Thanks to Bays English Muffins I went home with some free packages of English Muffins ready to create my own sandwich combinations.  The first thing I noticed when I opened the packages was how soft and fresh they felt.  Bays maintains its standard of excellence by using only Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour.  This is why you will need to look in the refrigerated dairy case of your grocery store for them.  All their muffins are made to order, and leave the factory within 24 hours of their baking and are shipped across the country in refrigerated trucks. Check out the quick and easy sandwiches I created with my Bays English Muffins.

Cuban English Muffin SandwichCuban sandwich on Bays English muffin
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
1 dill pickle, sliced
Yellow mustard
Butter

On the inside of each Bays English Muffin spread a thin layer of yellow mustard and top each side with a piece of Swiss cheese.  On one Bays English Muffin side place the ham and on the other side place the sliced pickles. Put the two sides together and brush the outside of each Bays English Muffin with butter.  Place on a hot flat top grill or in a hot skillet over medium heat.  Cook each side until golden brown and the cheese is melted.  Remove from heat and it is ready to eat.

Bays Englisg Muffin with swiss cheese, ham and picklesBays English Muffin with mustard

 

 

 

 

 

 

Hawaiian English Muffin SandwichHawaiian sandwich with ham and pineapple on Bays English muffin
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
2 thin slices grilled peppered pineapple*
1 tablespoons cream cheese
Butter

On the inside of each Bays English Muffin spread the cream cheese.  On one Bays English Muffin side place the ham and on the other side place the grilled peppered pineapple. Put the two sides together and brush the outside of each Bays English Muffin with butter.  Place on a hot flat top grill or in a hot skillet over medium heat.  Cook each side until golden brown.  Remove and it is ready to eat.

* To prepare pineapple coat two thinly sliced pineapple pieces with olive oil and sprinkle with coarse black pepper.  In a lightly buttered saute pan grill each side of the pineapple until lightly brown.  Should only take a few minutes.
Bays Englis Muffin with cream cheeseBays English Muffin with creamcheese, ham and grilled peppered pineapple

 

 

 

 

 

 

 

 

 

Monte Cristo English Muffin SandwichMonte Cristo sandwich on Bays English Muffin
1 Bays English Muffin, lightly toasted
1 thick slice ham
2 slices turkey
2 slices Swiss cheese
2 teaspoons strawberry jam
1 egg
1 tablespoon milk
1 tablespoon butter
Powdered sugar

On the inside of each Bays English Muffin side spread 1 teaspoon of strawberry jam and a piece of Swiss cheese.  On one Bays English Muffin side place the ham and on the other side place the sliced turkey. Put the two sides together, set aside.  In small bowl beat the egg and milk.  Add butter to a hot flat top grill or in a hot skillet over medium heat.  Dip sandwich into the egg mixture making sure to dip both sides.  Cook each side until golden brown and the cheese is melted.  Remove from heat and sprinkle with powdered sugar.

Tip: You can wrap in a piece of foil to keep sandwiches warm if making several sandwiches.

Bays English Muffin with strawberry jamBays English Muffin with strawberry jam and swiss cheeseBays English Muffin with strawberry jam, swiss cheese, turkey and hamBays English Muffin with strawberry jam, swiss cheese, turkey and ham with egg mixture for french toast

 

 

 

Filed Under: bread, lunch, Main Dishes, sandwich · Tagged: Bays English Muffin, Cuban, English muffins, ham, lunch, Monte Cristo, pickles, pineapple, Sandwich, strawberry jam, Swiss cheese, Turkey

Melt in your Mouth Reuben Sandwich

March 13, 2015 · by Carrie Trax ·

Reuben SanwichCorned beef, Swiss cheese, sauerkraut and thousand island dressing sandwiched between two pieces of grilled rye bread = one of the most amazing sandwich.  The Reuben sandwich first gained local fame when the Blackstone’s Hotel in Omaha, Nebraska added it to the lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.  There has been much debate were the Reuben originated Omaha, Nebraska or New York, New York but right now this homemade Reuben sandwich is Fresh From Oregon.  I roasted the corned beef, add my homemade sauerkraut and homemade thousand island dressing and served it with my homemade garlic dill pickles.  Enjoy this melt in your mouth recipe.

Reuben Sandwich
8 slices rye bread
butterReuben Sanwich
1 pound roasted corned beef, sliced thin
1 to 1 1/2 cups sauerkraut, drained
8 slices Swiss cheese
Thousand Island dressing, recipe below
Dill Pickles

Butter one side of each piece of rye bread.  To assemble sandwich place one piece of bread butter side down and spread a thin layer of thousand island dressing.  Add one slice of Swiss cheese, 1/4 pound corned beef and  1/4 to 1/3 cup sauerkraut.  Spread thousand island dressing on second piece of rye bread and place butter side up.  Assemble the remaining three sandwiches. Heat a flat top grill or pan over medium heat.  Grill sandwiches on one side until golden brown about 3-4 minutes.  Flip over and grill other side until golden brown.  Serve with a side of pickles and potato and enjoy!

Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
2 teaspoons finely diced onion
1/4 teaspoon finely minced garlic
1 teaspoon white vinegar
1/8 teaspoon kosher salt plus more to taste

Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.  Can keep in refrigerate 4-5 days.

Reuben Sanwich

 

 

Filed Under: beef, bread, Fresh From Oregon, lunch, Main Dishes · Tagged: corned beef, dinner, lunch, pickles, Reuben, rye bread, Sandwich, sauerkraut, Swiss cheese, thousand island dressing

Summer Pickled Vegetables

September 16, 2012 · by Carrie Trax ·

If you have a garden or go to a local farmers market you will see an abundance of vegetables at this time of the year.  Making pickled vegetables is a great way to preserve that summer taste so you can enjoy it all winter long.  A jar of pickled vegetables makes a great gift during the holidays and is perfect for the hoilday dinner table.

2 heads cauliflower, small pieces
1 head broccoli, small pieces
1 cup peeled pickling onions
1 each green, yellow & orange peppers, small pieces
2 cups carrots, 1/2″ rounds
12 pickling cucumbers, 1/2″ rounds
8 small hot peppers, strips
1/2 cup canning salt
2 quarts vinegar
3 cups sugar
4 teaspoons mustard seed
4 teaspoons celery seed

In large bowl combine cauliflower, broccoli, onions, peppers, carrots, pickling cucumbers and hot peppers.  Sprinkle with the pickling salt, cover with crushed ice and let stand 3 hours.  Drain vegetables; rinse well.  Combine vinegar, sugar, mustard seed and celery seed in a large 8 quart pot.  Bring to a boil; add vegetables and simmer 5 minutes.  Pack hot into hot pint jars and add enough liquid leaving a 1/4-inch headspace.  Add lid and band and process in a hot water bath 10 minutes.

 

Adapted from ~ Ball Blue book

Filed Under: canning · Tagged: broccoli, Canning, carrots, cauliflower, pickled vegetables, pickles

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