Best Double Decker Coffin Sandwiches Recipes

Double-Decker Sandwich image

Provided by CookingONTheSide

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

4 -6 slices deli thin cooked ham or 4 -6 slices honey-roasted ham, per sandwich
12 slices bacon
12 slices white bread
3 slices cheese, per sandwich
mayonnaise
curly leaf lettuce
2 tomatoes, sliced

Steps:

Brown bacon slices and drain on paper towels. When cool, break each slice in half.
Toast bread slices.
Spread mayonnaise on 2 slices of bread.
Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces broken bacon, 3 slices deli thin ham on one slice.
Top with other bread slice, mayonnaise side up. Lay lettuce leaf, tomato slices, salt and pepper to taste, 3 pieces of bacon, 3 slices of deli-thin ham, and 1 slice of cheese on bread. Top with third slice of bread.
Repeat procedure for remaining three sandwiches.
Slice diagonally.

Nutrition Facts : Calories 662.8, Fat 43.6, SaturatedFat 17.3, Cholesterol 73.5, Sodium 1491.1, Carbohydrate 44.4, Fiber 2.5, Sugar 4.8, Protein 22.5

Double-Decker Truffled Grilled Cheese image

Provided by Sandra Lee

Time 25m

Yield 2 servings

Number Of Ingredients 7

6 tablespoons unsalted butter
2 to 3 teaspoons truffle oil
6 thin slices challah bread
7 ounces brie cheese, sliced, rind removed
4 fresh figs, sliced
6 ounces monterey jack cheese, sliced
1/2 cup fig preserves

Steps:

Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.
Photograph my Andrew Mccaul

Caramelized Onion-Cheddar Rugelach image

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 16 rugelach

Number Of Ingredients 9

1 tablespoon unsalted butter
1/2 onion, very thinly sliced
Pinch of sugar
Kosher salt and freshly ground pepper
1 teaspoon fresh thyme, chopped
1 round refrigerated pie dough (half of a 14-ounce package)
1/4 cup finely chopped candied walnuts
1/2 cup shredded sharp white cheddar cheese
1 large egg yolk

Steps:

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool.
Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough.
Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature.