Best 8 Mizuna Cheese And Sausage Sandwich Toast Recipes

MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST

Steps:

• Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
• Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
• Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

ALL STAR SAUSAGE STEAK SANDWICH

Steps:

• Rub tri tip with salt, granulated garlic, pepper and Worchester. Let sit for 20 to 30 minutes then grill until medium rare.
• In a medium saute pan over medium high heat, heat olive oil, add onions, peppers, and sausage. Cook for 10 minutes or until onions are translucent. Add garlic, cook for 2 minutes, then deglaze with wine and chicken stock. Simmer, and add paprika, celery salt, and chili powder.
• Cut bread in half length ways, remove some of bread from center, and toast lightly.
• After tri tip has been cooked, slice on a bias as thin as possible.
• Place cooked onion and pepper mixture on bottom piece of bread, slice Italian sausage into 6 slices per link. Add all sausage slices to onion mixture on bread, add sliced tri tip, top with Provolone cheese and add Hot Pickled Veggies. Top with top crust of bread and slice into 2 inch slices
• In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with Carrot, boil 30 seconds, add in Cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
• In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST

Steps:

• Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
• Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
• Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

MIZUNA, CHEESE, AND SAUSAGE SANDWICH TOAST

Steps:

• Layer ham, mizuna, and onion over 2 slices of bread. Place mozzarella cheese on top. Spread sliced sausage evenly over cheese. Cover with the other 2 slices of bread.
• Preheat a sandwich maker according to manufacturer's instructions. Brush plates with melted butter.
• Cook sandwiches in the preheated sandwich maker until crispy, about 5 minutes. Cut each sandwich in half before serving.

STEAMED MIZUNA

Steps:

• In a large pot over high heat, bring 2 cups of water to a boil. Place the mizuna in a steamer basket, put in the pot, cover, and steam until wilted, about 3 minutes. Drain and squeeze out excess water.
• Add salt and pepper, mold into 12 squares, and divide among 4 plates.

SAVORY SAUSAGE FRENCH TOAST

Steps:

• In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; remove with a slotted spoon. Discard drippings. In same skillet, heat butter over medium heat. Stir in flour until blended; gradually stir in cream and milk. Bring to a boil, stirring constantly; cook and stir 4-6 minutes or until sauce is thickened. Stir in sausage, cheese, pepper and salt; keep warm., Lightly grease a griddle; heat over medium heat. Meanwhile, in a shallow bowl, whisk eggs and milk until blended. Dip both sides of bread in egg mixture. Cook 2-3 minutes on each side or until golden brown. Serve with gravy.

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI

Steps:

• **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
• Do ahead: Can be made 1 day ahead. Cover; chill.
• **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
• Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

SAUSAGE STUFFED FRENCH TOAST

Steps:

• Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.