Ham & Spinach Breakfast Sandwich #SundaySupper

Are you a breakfast eater?  I am not really.  I prefer to get up and have my coffee then maybe eat an early lunch.  However on the weekends it’s a different story.  Weekends are for big breakfasts with the family on Sunday.   Eggs, bacon, pancakes, french toast or omelettes.  This Ham & Spinach Breakfast Sandwich is the perfect balance of eggs and ham, chewy ciabatta bread and one of my favorite condiments, pesto.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

The pesto is really what made this sandwich great.  I’ve been growing basil out in my back yard for a few years now so it’s pretty much a staple in our house.  Don’t have fresh basil?  I find that the store version is good too so don’t get overwhelmed with an extra step if you don’t want to.  The other good thing is that this sandwich can be made all in one pan.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

This recipe is based off a sandwich I had when my husband and I took a little trip to Toledo & Cleveland last year.  While there we stayed at a beautiful hotel, the Hyatt Regency Cleveland at the Arcade.  It was a great hotel right across from all kinds of restaurants, shops and a really cool brewery.  It was a great trip! We visited the Rock & Roll Hall of Fame and my favorite, The Christmas Story House!  I also got to eat a great breakfast sandwich in the hotel restaurant, this Ham & Spinach Breakfast Sandwich.  Now on to the food!

The lobby of our hotel.#stunning #clevelandarcade

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This sandwich is a one pan wonder.  Heat up 1 tsp of oil then add the onion.  Let soften for 2-3 minutes stirring so they don’t burn.  In a bowl combine the eggs and milk and whip to combine.  Now add spinach to the pan.  Cook for about a minute to let it soften.  Add the eggs on top.  Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under.  Cook for about 2 minutes then flip.  Now add ham to the other side of the pan.  Heat through for 2 minutes while the other side of the egg cooks.  Put ham on top of the eggs.  Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan.  Let brown for about 1 minute.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten

Now time to plate it.  Place 1 piece of bread browned side down.  Put stacked eggs and ham on top of it.  Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top.  And here you are….

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you to this weeks Sunday Supper host.  Check out all of the other sandwich recipes for all the sandwich lovers in your house.

Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day ‘Wiches

Any time ‘Wiches

Anywhere ‘Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten #breakfast #sandwich #spinachandeggs

Print Recipe
Ham & Spinach Breakfast Sandwich
Eggs, spinach and ham made into a little omelet perfect for resting on crispy ciabatta bread. Spread pesto on the bread to make this the ultimate breakfast sandwich.
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Breakfast
Cuisine Sandwich
Servings
sandwich
Ingredients
Ham & Spinach Breakfast Sandwich | Bottom Left of the Mitten
Instructions
  1. Heat up 1 tsp of oil then add the onion. Let soften for 2-3 minutes stirring so they don't burn.
  2. In a bowl combine the eggs and milk and whip to combine.
  3. Now add spinach to the pan. Cook for about a minute to let it soften. Add the eggs on top.
  4. Using a spatula thin out the eggs and cook by pushing the bottom up and letting the egg run under. Cook for about 2 minutes then flip.
  5. Add ham to the other side of the pan. Heat through for 2 minutes while the other side of the egg cooks. Put ham on top of the eggs.
  6. Take the 2 pieces of bread and spread butter on them then place face down in the open section of the pan. Let brown for about 1 minute.
  7. Place 1 piece of bread browned side down. Put stacked eggs and ham on top of it. Add a generous amount of prepared or freshly make pesto to the other slice of bread and put on top. Enjoy!
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Smoked Sausage Sandwich

This week officially marked two months in our new home!  So we are celebrating this Mitten Movie Night feeling like we are finally settled in.  I made one of my favorite categories of food: the ‘sandwich‘.  Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well deserved reward for a job well done.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Tonight we are drinking 400 Divine Rabbits from a local favorite Greenbush Brewing Co.  A great stop if you hit the beach or the casino in New Buffalo.  Then finishing up Orange Is The New Black.  I have spent many nights since last Friday binge watching it. What shows are your favorites?  I will need a new one once this is over.

I would love to take the opportunity to give a little shout out of people that helped us along the way.  Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.

Realtor:  ‘Power of 2’ Team from Cressy & Everett in Dowagiac.  We actually looked at homes a few years ago and she walked us through any and every one we wanted to look at.  We just didn’t find ‘the one’ at the time.  Called her up when we found this house to show it to us.  Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.

Inspector:  Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough.  They walked us through everything, I mean everything, for our new house.  Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.

New Air Conditioner: Rohdy’s—Awesome job!  Right before our recent heatwave they worked us in for a quote and then installed the unit.  Thanks to them we have stayed comfortable and cool.

Thank you again to everyone! Now on to the food.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Chop up the peppers, onions and mince the garlic.  To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.  Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I go a little closer to the 10 minute mark.

 

Smoked Sausage Sandwich | Bottom Left of the Mitten

Our new appliances were purchased in the recent store closing for HH Gregg.  This Frigidaire stove has a center griddle that I’ve been using non-stop.  No worries if you don’t have a griddle you can use a regular frying pan.  Butter buns and place them split side down.  Cut the sausage in 4 parts then split down the middle placing that split side down as well.  Heat the sausage through for around 3 minutes.  Flip both the bun and the sausage then cook around 3 minutes again.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do.  I heated it up in the microwave for 1 minute.  Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce.  And here you are…..

Smoked Sausage Sandwich | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Smoked Sausage Sandwich | Bottom Left of the Mitten #smokedsausage #sandwichrecipe #foodandbeerpairing
Print Recipe
Smoked Sausage Sandwich
Smoky sausage makes a great base for crisp peppers bathed in sweet balsamic. Finish off with a thick layer of spaghetti sauce. Perfecto!
Smoked Sausage Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Smoked Sausage Sandwich | Bottom Left of the Mitten
Instructions
  1. Chop up the peppers, onions and mince the garlic.
  2. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
  3. Sautee over medium/high heat for 7-10 minutes.
  4. Butter buns and place them split side down on a heated griddle or frying pan.
  5. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
  6. Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
  7. Heat up spaghetti sauce in a microwave for 1 minute.
  8. Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!
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Deli Counter Turkey Sandwich

This week has been a real whirlwind.  Or a real ‘whirl of wind’ in the words of my favorite TV character Liz Lemon.  The phrase ‘March comes in like a lion‘ could not have been more appropriate for what Southwestern Michigan went through.  Tornadoes and then snow in a 24 hours period.  I’ve lived here my whole life and tornadoes are so rare we’ve maybe had 3 that I can remember in my 40 yrs.  Thankfully there were no injuries and cleanup is under way.  Hopefully Mother Nature got this out of her system and we can continue to the ‘lamb’ portion of this season cycle.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

Tonight for for Mitten Movie Night  I personally am drinking some Bliss Wheat from Arbor Brewing Company.  Hubby picked this 6 pack up a few weeks ago from a great store in St. Joseph, MI called The Liquor Cabinet.  When looking to get lost in rows and rows of craft beer I suggest you go and take a visit if your in the area.  For entertainment we are watching ‘Ouija: Origin of Evil‘.  I was on the fence about seeing this in theaters choosing to wait for DVD.  If you are looking to hit theaters might I suggest checking out ‘Fist Fight‘, that movie was AWESOME!  Now on to the food!

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

I call this the ‘deli counter’ sandwich since I get most of the ingredients from saying ‘Can I have a 1/4 pound of this..’ at the deli counter because like the beer being mine I am just making this sandwich for myself.  Mine, mine, mine!  The fellas in my house don’t have the affinity I do for a good sandwich.  No worries, more for me.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

This amount made for a big sandwich with lots of flavor. If your making one sandwich (like me) get 1/4 sliced turkey then order the smallest bowl of coleslaw (around 1/4 pound).  The deli at my local store has homemade rolls that are amazing so I hope you do too, grab one!  I use them to make my Portobello Mushroom Burger.  Right by the counter you can get small bricks of cheese, so pick one of those up too.  I used Hickory Farms Creamy Swiss Blend.

I was lucky enough to have the dressing so that was taken care of.  Take a baking sheet then cut the bun in half, apply butter and place face down.  Put 1/4 turkey on sheet with the bun then add shredded cheese on top.  Bake at 350 degrees for 10 minutes.  After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing.  And here you are…..

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Deli Counter Turkey Sandwich | Bottom Left of the Mitten #sandwich #turkeysandwich
Print Recipe
Deli Counter Turkey Sandwich
Crispy bun with warm turkey and melted Swiss cheese. Topped with crunchy coleslaw then drizzled with sweet Catalina dressing. The perfect 'one person' sandwich.
Deli Counter Turkey Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Deli Counter Turkey Sandwich | Bottom Left of the Mitten
Instructions
  1. Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on sheet with the bun then add shredded cheese on top.
  2. Bake at 350 degrees for 10 minutes.
  3. After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing. Enjoy!
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Bubble & Squeak

Over the holidays the boys and I were SUPER sick.  Like almost 3 weeks of misery sick.  Good thing we recovered 100% and for me I didn’t lose my appetite so I binge watched Food Paradise episodes and took notes on some of the recipes I saw.  So for tonight’s Mitten Movie Night I am making one that was featured, Bubble & Squeak.  I loved the way that the Chef made this dish so I couldn’t wait to try it for myself and I most certainly wasn’t disappointed.

Bubble & Squeak | Bottom Left of the Mitten

Tonight we are drinking some Kolsch 45 from Short’s Brewing.  Short’s has great beer!  I paired one of my sites most popular recipes, Jerk Chicken Sandwiches, with their Bellaire Brown.  For our entertainment as I discussed in my last Mitten Movie Night we are in the middle of a few series and finally getting through the last episodes of Bates Motel.  I really felt like last season had me a little **blah** about where the show was going but it’s really taken a turn for the better and has me newly interested in it.  Okay, so now on to this recipe.

Bubble & Squeak | Bottom Left of the Mitten

For this classic English dish it’s a basic combination of cabbage and potatoes.  I made this in two pots-a larger pot then a deep skillet.  Clean, peel and chop potatoes then add to water.  Boil for 20 minutes until tender then drain.  While the potatoes are boiling divide the head of cabbage.  You will only need half of this, I made some coleslaw with the remaining half, yum!  Chop the cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.  To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage.  Using a potato smasher smash them together.

Bubble & Squeak | Bottom Left of the Mitten

Once well combined set up the staging area for frying.  Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.  Bring 1/2 cup oil to frying to med/high heat for frying.  Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.  Add to oil in the pan frying on each side for 2-3 minutes.  Crispy!!  Remove and add to a plate with a paper towel.

Bubble & Squeak | Bottom Left of the Mitten

The Chef on the show served the patties with poached eggs, ham steaks and Hollandaise Sauce, the sauce is what sold me on making this for sure.  Eggs Benedict is what I order whenever I go out if it’s on the menu.  While I’ve tried to make the sauce many, many times at home with a 100% fail rate I quickly realized there was a better alternative.  The best part is it isn’t too buttery, cook the eggs I add or have a bitter lemon taste. Win!  That alternative is this—>

Bubble & Squeak | Bottom Left of the Mitten

Prepare the sauce as recommended on the package.  Then all that’s left to do is to cook the eggs which can be fried or poached.  Heat the ham steaks.  Prepare on a plate and drizzle with the sauce.  And here you are…..

Bubble & Squeak | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Bubble & Squeak | Bottom Left of the Mitten #cabbage #potato #breakfast
Print Recipe
Bubble & Squeak
Crispy potato and cabbage patties served alongside poached eggs and ham. The final touch, Hollandaise Sauce. The perfect breakfast or 'brinner'.
Bubble & Squeak | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
servings
Ingredients
Bubble & Squeak | Bottom Left of the Mitten
Instructions
  1. Clean, peel and chop potatoes then add to water. Boil for 20 minutes until tender then drain.
  2. Chop 1/2 the head of cabbage and onion into small pieces then soften with 1 Tbs butter in another pan.
  3. To the pot that the potatoes were cooked in add them back into the pan and then add the cabbage. Using a potato smasher smash them together.
  4. Once well combined set up the staging area for frying. Into 3 separate containers crack 2 eggs, 1/2 cup flour with salt and pepper to taste then 1/2 cup breadcrumbs.
  5. Bring 1/2 cup oil to frying to med/high heat for frying.
  6. Form potatoes and cabbage into patties, flip on both sides into the flour, then the egg, then the breadcrumbs.
  7. Add to oil in the pan frying on each side for 2-3 minutes.
  8. Remove and add to a plate with a paper towel.
  9. Prepare the sauce as recommended on the package.
  10. Poach the eggs. Heat the ham steaks. Prepare on a plate and drizzle with the sauce. Enjoy!
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Jerk Chicken Sandwiches

I’ve tried a meal with jerk seasoning precisely once.  Like 16 years ago.  Not a fan.  I decided to get wild at a chain restaurant and veer away from my normal order.  Big mistake.  Not being able to get through even half the sandwich because my mouth was in flames is not my idea of a good dining experience.  So when I saw that Legion of Spice would send 2 free samples I figured I didn’t have much to loose.  I’m so glad that I expanded my seasonal horizons because these Jerk Chicken Sandwiches are just what I need on this Mitten Movie Night.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Tonight we’re drinking Bellaire Brown from Short’s Brewing.  A perfect beer paired with the smokey, sweet spices of the jerk seasoning.  Keeping with the Halloween theme (I know it’s passed alright!) we are re-watching The Babadook.  This is on Netflix instant–if you want to freak the freak out watch it now.

Jerk Chicken Sandwiches | Bottom Left of the Mitten

For the chicken, I just added it to my crock pot with 1 cup of water and 2 Tbs of the ‘I’m A Jerk’ Seasoning.  After it started cooking for an hour or so the house smelled amazing.  Coriander, cinnamon, nutmeg. I  wanted to jump on the computer and start researching tropical locals for a mid-winter break.  Or I can save a few thousand dollars and have this meal when I’m feeling the long Michigan winter blues.

Once the chicken has cooked for 6-8 hours take it out and shred it then put it back into the pot to soak up more flavor while the sauce gets made.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

I really love giving my recipes quirky names (ie. Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce).  Therefore I decided to call this ‘Jerk’ Sauce.  **Take a few minutes to think of 10 separate instances where you could have used this in a conversation…..** and we’re back!  Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.

Jerk Chicken Sandwiches from Bottom Left of the Mitten

Prepare the buns. Since I prefer mine toasted so at this time I would butter them and place in the oven for 8-10 minutes on a baking sheet.  When done remove the heels from the pan and flip the lids over.  Sprinkle shredded cheese ( I use shredded cheese over anything) and put them into the oven to melt for another 2-4 minutes.

To assemble remove the meat from the crock pot and place on top of the bun.  Drizzle some ‘Jerk’ Sauce on top.  It’s meant to be more of a condiment than mixed with the meat like my Asian BBQ Sauce.  Dress up with some pickled red onions and jalapenos.  And here you are…..

Jerk Chicken Sandwiches from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Jerk Chicken Sandwiches from Bottom Left of the Mitten

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Print Recipe
Jerk Chicken Sandwiches
A vacation from the normal sandwich. Jerk seasoning slow cooks with chicken. Top it on a toasted bun. Drizzle with spicy sauce then pickled red onion and jalapenos.
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Jerk Chicken
'Jerk' Seasoning
Course Main Dish
Cuisine Sandwich
Servings
sandwiches
Ingredients
Jerk Chicken
'Jerk' Seasoning
Jerk Chicken Sandwiches | Bottom Left of the Mitten
Instructions
Jerk Chicken
  1. For the chicken, I just added it to my crock pot with 1 cup of water and 2 Tbs of the 'I'm A Jerk' Seasoning.
  2. Cook for 6-8 hours take it out and shred it. Put it back into the pot to soak up more flavor while the sauce gets made.
'Jerk' Sauce
  1. Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.
  2. Toast the buns. Butter them and put them in the oven for 8-10 minutes on a baking sheet. Taking them out remove the heels from the pan and flip the lids over. Sprinkle shredded cheese and put them into the oven to melt for another 2-4 minutes.
  3. To assemble remove the meat from the crock pot and place on top of the bun.
  4. Drizzle some 'Jerk' Sauce on top. Add some pickled red onions and jalapenos. Enjoy!
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