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Baked Northwest

Category Archives: Sandwiches

Green Olive Gruyere Rolls

18 Thursday Dec 2014

Posted by BakedNorthwest in Baking, Bloggerific, Breads, Sandwiches

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Tags

baking bootcamp, bread, cheese, green olives, gruyere, Joy the Baker, king arthur flour, rolls, yeast

Green Olive Rolls

These rolls…are a triumph. From someone who loves bread but has always been terrified of actually making it at home…I just kind of can’t believe it.

Yes, this recipe took time, but it wasn’t hard at all! And the result was the most amazing, flavorful, and fun rolls that made my husband swoon and me just kind of sit there in disbelief of the awesomeness.

Green Olive Gruyere Rolls

And the entire reason I made them…was baking bootcamp. A worthy installation of baking challenges from Joy the Baker that have officially made me never afraid of making yeasty bready things again! Continue reading →

Ham and Leek “Empanadas”

18 Tuesday Nov 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches, Weeknight Meals

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Tags

Argentina, basil, cheese, creme fraiche, Empanada, Empanadas, gruyere, ham, Leeks, parmesan, puff pastry, spinach

Ham and Leek Empanadas

Empanadas fall into one of the best categories in the universe : Carbs stuffed with deliciousness. Usually cheese, meat, and whatever else your hungry little heart desires.

A few years ago when I visited Annica in Argentina, we ate a lot of Empanadas. Some were filled with steak, peppers, and cheese…others with cheese and green olives, ham and pineapple, beef and raisins…there were a lot of great combos.  Continue reading →

Curry Chicken Wraps

18 Wednesday Jun 2014

Posted by BakedNorthwest in Chicken, Main Dish, Sandwiches

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Tags

cashews, celery, Chicken, curry, major grey chutney, mayo, raisins, tortillas, wraps

Curry Chicken WrapsThese curry chicken wraps are a total family fave. Every time we make them, people just can’t get enough. They are one of my favorite things to bring on picnics, road trips, or just to eat for dinner! You could definitely have the curry chicken mixture over a bed of greens, but there is something about having these in wrap form that makes me not want to have them any other way.Curry Chicken Wraps

Recipe
Curry Chicken Wraps
Adapted from Ina Garten
Makes 6 – 8 wraps

Ingredients

  • 3 chicken breasts, (bone in, skin on is optional)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray’s)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins (or golden)
  • 1 cup whole roasted, salted cashews, chopped
  • 6 Spinach or Sundried Tomato Tortillas (I used the big Mission Brand ones)

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a large bowl until smooth. If you want a smoother mix, you can put ingredients in a food processor fitted with the steel blade and process.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Curry Chicken Wraps

Smoked Salmon BLT’s

03 Monday Feb 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches

≈ 1 Comment

Tags

avocado, bacon, blt, blta, capers, cream cheese, lemon, onion, red onion, smoked salmon, tomato

Smoked Salmon BLT's

Having in-laws that live in Alaska is awesome for many reasons, one of them being is they send you smoked salmon around the holidays! One can only eat so many smoked salmon bagel sandwiches for breakfast, and I wanted to get creative with our salmon, and these epic smoked salmon BLT’s were born.

Smoked Salmon BLT's

 

Smoked Salmon BLT's

A Wingin’ It Recipe
Smoked Salmon BLTs
Makes 2 Sandwiches

Ingredients

  • 8 slices thick cut bacon
  • 1/4 cup mayonnaise
  • 1/4 cup whipped cream cheese, at room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 – 2 tablespoons capers
  • 2 tablespoons chopped fresh dill leaves
  • 4 slices multigrain bread
  • 6 – 8 ounces smoked salmon
  • 1 cup arugula, divided
  • 2 medium tomatoes, sliced
  • about 1/2 – 1/4 of a red onion, either sliced thin or diced small
  • 1 ripe avocado

Directions
In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.

In a small bowl, combine the mayonnaise, cream cheese lemon zest, lemon juice, fresh dill, and capers. Stir together to form a spread. A note of the amounts – you can use as much cream cheese and mayo as you like, doesn’t have to be 1/4 cup of each. Spread the mixture over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with tomatoes and arugula. Add sliced avocado and onion slices (if using). Cover with remaining slices of bread, spread side down.

Arrange the sandwiches on a platter and serve.

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