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Bacon, cheese and banana toastie melts recipe

Bacon, cheese and banana toastie melts recipe


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  • Recipes
  • Dish type
  • Breakfast

Bacon, banana and Cheddar cheese, grilled until toasted and bubbly! This is based on an Australian snack. Don't be put off by the unusual mix of ingredients - it's really delicious! Kids love it too.


Kent, England, UK

21 people made this

IngredientsServes: 1

  • 2 slices bacon
  • 1 banana
  • 1 good handful grated Cheddar cheese
  • black pepper to taste
  • 2 slices bread

MethodPrep:5min ›Cook:3min ›Ready in:8min

  1. Begin by grilling the bacon until crispy and slice into chunks. In a bowl mash the banana then add the bacon, cheese and pepper.
  2. With the grill still on, cook one side of the bread, turn and very slightly cook the other side. Spread the mixture evenly onto both slices. Try to spread all the way to the edge.
  3. Pop back under the grill and cook until bubbling. Be careful not to have the heat too high and burn the toast. Remove and slice into fingers or eat whole.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Amazing, really yummy and it cooked perfectly-05 Sep 2011


Honey Banana Grilled Cheese Sandwich

This isn’t a dream! Try this Honey Banana Grilled Cheese Sandwich for a sweet breakfast treat or an easy dessert!


I Tried Making Bacon Out of Banana Peels &mdash Here's What I Thought

There are plenty of meat-substitutes on the internet (need I remind you of carrot hotdogs or barbecued watermelon?), but only a few have been true success stories. When I heard that strips of rubbery, thick, typically inedible banana peels could turn into crispy strips of snacking goodness, I knew I had to give this one a try. Vegans and vegetarians, this one’s for you. 

Tabitha Brown tried this meat-less banana bacon on her YouTube channel and her final response was… less than enthused. However, I knew there were a few different ways to go about this experiment, so I thought another method might yield better, more bacon-flavored results.

I tried a recipe from Claire Lower at LifeHacker, which was a multi-step process. I used organic bananas with this recipe to make sure the peels weren’t coated in pesticides or other synthetic ingredients. After you see all the time, ingredients, and effort involved, you can decide for yourself if this meat-less fix is worth it for you. But once your fake-un is ready, you can crumble it up to serve over soups and salads, slap it on a sandwich, or just dive right in.

Don’t get me wrong, the final product, crisped up and coated in a delicious marinade, tasted pretty good. My only issue with the fake-un was its name association with bacon. If you bite into it with crispy, fatty, salty expectations, you will be sorely disappointed time and time again. However, if we just decided to call these things 𠇏ried banana strips” (or something more catchy), you𠆝 know exactly what you’re in for. Heck, we eat kale chips without a care, but you don’t see anybody trying to call them "fake potato chips." It’s all about the marketing, people.

How to Make Banana Peel Bacon

To start, preheat your oven to 375 degrees.

Cut both ends of the banana and carefully peel the skins into thick, long strips. Using a spoon, scrape away the white, stringy flesh from the inside of the peel.

Heat ¼ cup of neutrally-flavored oil in a high-sided skillet to 400 degrees. Carefully place each peel into the oil, frying for about 2-3 minutes on each side, or until golden-brown. Be sure to not overcrowd the pan.

While the peels are frying, whisk up a marinade in a large bowl using ¼ cup vegetable oil, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon brown sugar, ½ teaspoon garlic powder, ¼ teaspoon liquid smoke, ¼ teaspoon paprika, and (optional) 2 pinches of MSG.

Let the fried peels drain on paper towels, then toss in the marinade to coat. Lay the strips on a wire rack placed on top of a baking sheet, then bake for 5 minutes. Brush the remaining marinade on the strips and bake for another 3-5 minutes. Let the strips cool and crisp up for 5 minutes before eating.


This list of toasties will melt your heart

Is there any snack food more sacred than the humble toasted sandwich? Easy to make and even easier to eat (after they’ve cooled down, of course), there’s no limit to how far you take the fillings-between-bread concept – just so long as it’s extra cheesy.

From Australia and around the world, here’s a taste of our all-time favourite toasties. Whether you’re in a mood for the original and the best or something a little more adventurous, you’ll find the jaffle, grilled cheese or toastie to suit.

The US has spoken

Ahh, the OG grilled cheese sandwich. Rustic bread, good cheese and a hot grill – few things in life are as simple, more comforting, or easier to whip up in a matter of minutes. No one is too culinary challenged to make a toastie.

Our tip? Use the right cheese. Danish Harvati, a beautiful halfway point between spreadable and hard is an underrated option that melts really well, and you certainly can’t go wrong with sharp cheddar for extra ooze.

Honourable mention goes to the famed mac and cheese toastie, a carb fiend’s idea of pure rapture. If there’s a god, surely it’s in the first mouthful of this sandwich.

Japan delivers

For an unusual take on a tried-and-tested idea, look no further than Japan. Not only have the Japanese created this masterpiece, where crispy square patties of sushi rice replace bread (gluten-free!), but they’ve also given the world a sandwich loaded with baked Japanese sweet potatoes, cream cheese, almonds and homemade lemon peel. It really is the cuisine that keeps on giving.

Starting from scratch? Learn how to make Japanese candied sweet potatoes before you use them to conquer the toasted sandwich world.

A Sichuan riff

Sometimes we all just crave the original spag jaffle. We’re fairly sure tinned spaghetti exists purely to smoosh between bread. Looking to go next-level? Try this Sichuan riff on the much-adored tinned spaghetti jaffle, with dan dan noodles and peanut butter instead of SPC spaghetti cans and tomato sauce. It’s salty, spicy, sweet and sour all at once. Genius! Here’s the recipe.


Elvis Grilled Cheese Sandwich

Reprinted with permission from The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic by Eric Greenspan, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

Yield: 4 sandwiches

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

8 slices good-quality bacon

12 ounces fresh goat cheese

2 tablespoons bacon fat (from cooking bacon)

2 bananas, peeled and sliced crosswise

4 tablespoons unsalted butter, for finishing

Directions

1. Preheat the oven to 350°F. Place a large wire rack on a sheet pan. Line a platter with paper towels. Arrange the bacon slices, well-spaced, on the rack. (The bacon will cook up crispier on the rack while the fat collects in the pan. This is key to the bacon remaining crisp in a grilled cheese.) Place in the oven for 15 to 20 minutes, until crisp. Transfer the bacon to the prepared platter to drain. Scoop up 2 tablespoons of the bacon fat from the sheet pan to use for the spread.

2. To make the spread, in a small saucepan, combine the peanut butter and cheese, place over low heat, and stir just until soft and well mixed. Transfer to a food processor, add the bacon fat, and process until smooth.

3. Line up half of the bread slices on a work surface. Slather one-fourth of the spread on each slice, then top with one-fourth of the banana slices and 2 bacon slices. Close the sandwiches with the remaining bread slices.

4. Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.


Bacon and Cheese Melts with Garlicky Watercress

Preheat the oven to 400°. In a large skillet, cook half of the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Repeat with the remaining bacon.

In a medium skillet, bring the water and olive oil to a simmer. Add the garlic in an even layer, cover and cook over moderate heat until the water has evaporated, about 5 minutes. Uncover and cook over moderate heat, undisturbed, until the garlic begins to turn golden, about 5 minutes longer. As the garlic colors, transfer it to a plate. Pour 1 tablespoon of the garlic oil into a medium bowl. Whisk in the mustard and vinegar and season with salt and pepper.

Arrange the bread on a baking sheet and top each slice with 4 slices of bacon. Cover the bacon with the cheese. Bake for 4 minutes, until the bacon is sizzling and the cheese is melted.

Add the watercress and the garlic slices to the dressing in the bowl and toss well. Mound the watercress on 4 of the cheese melts and close the sandwiches cut in half and serve.

Notes: Beer Recommendation: A lush, malty beer will match the earthiness of the bread and the creaminess of the cheese. Choose one with a slightly bitter edge, such as Paulaner Salvator Doppelbock from Germany or Fuller's India Pale Ale from England.


How to make a Brie grilled cheese

I think Brie is the perfect grilled cheese, cheese. It has that perfect melty, oozy quality and the flavor is just perfect paired with with the smoky salty bacon and the sweet, caramelized onions. The onions are super easy to make and really just requires time for the onions to break down and to get all sweet and sticky with the sugar and the vinegar. It’s the kind of thing I make in bulk and use in everything from sandwiches to pasta bakes. To make the grilled cheese, good bread goes a long way and I always like to use sourdough or a good country loaf whenever I can.

To make the brie grilled cheese sandwich, fry streaky bacon until crispy. Layer crispy bacon, slices of brie cheese (you can add a bit of mozzarella too) and caramelized onions onto one slice of bread. Sandwich with another piece of bread and butter generously. Cook the sandwich, butter side down, in a skillet or pan set over medium heat. Allow to cook until the bread is golden brown and toasted and the cheese is starting to melt. Butter the top slice of bread and carefully flip over. Cook until the cheese has melted then remove from the pan. Allow to rest for a minute before slicing and serving.


Brioche French toast with bacon, banana & maple syrup

In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again.

When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.

Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.

Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices.

In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup.


Chicken Pepper Bacon Melts

The name of this recipe – Chicken Pepper Bacon Melts – really says it all. This is a simple and delicious weeknight dinner that the entire family will love!

To make these Chicken Pepper Bacon Melts, boneless skinless chicken breasts are portioned, then pounded to about a quarter of an inch thick. (This allows the chicken to cook quickly and evenly, and it also tenderizes the poultry too!) The breasts are then coated and fried until golden brown.

Once fried, the chicken is layered with a sauce made from our homemade condensed cream of chicken soup, sautéed red bell peppers, sweet onions, and bacon. Finally a slice of Fontina cheese is laid on top.

Bake the Chicken Pepper Bacon Melts in the oven until heated through (about 10 to 15 minutes) and the cheese is melted on top – and you’re done!

Served with your favorite salad or vegetable on the side, these Chicken Pepper Bacon Melts are sure to become a family favorite!


Other bacon recipes

Candied bacon

Just when you thought bacon couldn’t get any better, we glaze it with maple syrup. Serve this for brunch with poached eggs, or break into small pieces as a nibble with drinks.

Dan Doherty’s candied bacon ice cream with bourbon sauce

Bacon and ice cream – two of our favourite things combined into one recipe by Dan Doherty of Duck and Waffle. What’s more, it’s served with a boozy bourbon sauce. It’s the perfect grown-up treat. Use good quality maple syrup for this or the flavour won’t be strong enough.

Bacon butter

Looking for ways to pimp up your butter? Try our quick and easy bacon butter, it adds extra savoury flavour to have alongside your bread or to add flavour to roast chicken.

Bacon-wrapped new potatoes

Check out these baby new potatoes wrapped in crispy bacon with a punchy, creamy harissa soft cheese dip. This simple bite size potato skewers recipe make an easy bbq side dish to have at your next summer dinner party.

Bacon and egg martini

This cocktail recipe from LCC Shoreditch uses fat-washed (bacon-infused) Jack Daniel’s, first done in New York in the 90s for a Benton’s Old Fashioned. Mix that with maple syrup and you’ve got breakfast in a glass.



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