Canned Potted Meat Sandwich Recipes
POTTED MEAT
My mother made this every summer, around Christmas time. It actually makes quite a lot, and is quite rich, so my serving size is a bit of a guess. We had it with salads on really hot days, then in sandwiches to finish it off. I remember being so excited when it was first made, then happy to see the end of it until next year;-)
Provided by JustJanS
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except vinegar in a large stockpot with just enough water to cover.
- Simmer for 3 hours.
- When cooked, strain the liquid, remove ALL the bones, and chop the meat finely.
- Add the vinegar to the strained liquid, season to taste.
- Place the chopped meat in wet moulds, pour the liquid over, cover with cling wrap and allow to set.
- Serve with salads, or as a sandwich filling.
Nutrition Facts : Calories 559, Fat 35.4, SaturatedFat 11.3, Cholesterol 169.1, Sodium 570.7, Carbohydrate 1.8, Fiber 0.7, Protein 54.3
POTTED MEAT AND SCRAMBLED EGG SANDWICHES
This is pure comfort food from childhood. I know it sounds odd but it brings back tons of memories. I remember having these sandwiches on beach picnics when my father was stationed in Hawaii.
Provided by Tammy Brownlow
Categories Sandwiches
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a medium skillet melt butter. Add eggs. Cook until you reach soft-scrambled stage add potted meat. Cook until eggs are done. Season to taste with salt and pepper.
- 2. Toast bread lightly. Spread mayo on toast slices. Evenly spread egg mixture on toast slices. Add top piece of toast and enjoy (:
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