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Tag: Texas Toast

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

Kentucky Hot Browns Finger Sandwiches

 

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

 

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Texas Toast Sloppy Joes

Texas Toast Sloppy Joes

Texas Toast Sloppy Joes

 

1 pound lean ground beef

½ cup onion finely chopped

15 ounces sloppy joe sauce or 1 batch homemade sauce

6 pieces frozen Texas toast

1 cup mozzarella cheese

 

Preheat oven to 425°F. In a skillet, cook beef and onion until no pink remains. Drain fat.

Add sloppy joe sauce and simmer 5-7 minutes. Place frozen Texas toast slices on a large baking sheet. Bake in oven for about 5 minutes or until golden. Divide the sloppy joe mixture over the toasted bread and top with cheese. Bake 5 minutes more or until the cheese is melted.

Texas Toast Pizza

Texas Toast Pizza

Texas Toast Pizza

 

2 slices Texas Toast

4 leaves fresh basil

1/2 cup shredded mozzarella

1/4 cup favorite pizza sauce

8 to 10 slices pepperoni

Black pepper, to taste

 

Preheat oven to 425°F. Arrange Texas Toast slices on a sheet pan and bake 5 minutes. Remove from oven. Spread each slice with 2 tablespoons pizza sauce, top with remaining ingredients.  Return to oven and bake an additional 4 to 6 minutes or until cheese is melted and light golden brown. Serve.

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

 

2 chicken breasts

1 box Texas Toast

Marinara/pasta sauce

Shredded mozzarella cheese

1 cup of Italian breadcrumbs

1 cup of shredded Parmesan cheese

2 eggs

1 cup of flour seasoned with some salt pepper, and garlic powder

3/4 cup milk

3 T. butter

3 T. olive oil

 

Cook Texas Toast according to the directions on the package. Slice chicken breasts lengthwise in half to make them thinner. Then take each piece of chicken and cut it in half to have smaller pieces to work with. I cut mine into 8 pieces total. Season both sides of the chicken with salt, pepper, and garlic powder. Combine breadcrumbs and Parmesan cheese in one container. Whisk together eggs and milk in another container. Mix together flour and seasoning (more salt, pepper, and garlic powder) in a third container. Coat chicken in the flour mixture, eggs, then the breadcrumb mixture. Melt butter and olive oil in a skillet over medium high heat. Cook chicken in the skillet for 4-5 minutes on each side or until chicken reaches an internal temp of 165 degrees. Once chicken is cooked remove from the heat. Add shredded mozzarella on top of garlic bread. Add chicken, marinara, and more mozzarella cheese. Put back in the oven just long enough for the cheese to melt. Top with dried parsley and serve with more of the marinara/pasta sauce for dipping!

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

 

2 slices Texas Toast, baked according to package directions, cooled and diced into ½-inch pieces

4 large boneless, skinless chicken breasts

Salt and pepper, to taste

8 fresh basil leaves

1/2 cup chopped cherry tomatoes

2 slices mozzarella cheese, cut in half

1 cup marinara sauce

1/2 cup grated Parmesan cheese

 

Preheat the oven to 350° F. Lightly mist a baking pan with non-stick vegetable oil spray. Place chicken breasts on a cutting board. Cut a pocket lengthwise in each breast, leaving it hinged. Season chicken with salt and pepper. Place 2 basil leaves inside each breast. Divide diced New York Bakery® Texas Toast with Real Garlic and cherry tomatoes and place an equal amount into each pocket. Place one piece of cheese on top of the mixture. Pull the top piece of chicken over the filling and secure with several toothpicks or a long skewer. Place into baking dish. Spoon marinara sauce over each chicken breast and sprinkle with Parmesan cheese. Bake about 30 minutes or until the chicken is cooked thoroughly. Remove toothpicks and serve with additional sauce and pasta.