Yorkshire Pudding Mini-Sandwiches

  • Difficulty: Medium
  • 45 minutes
  • 6 servings

This is not a twist on the Yorkshire pudding but rather a hybrid between the known English dish and the burger sandwich. The result is colorful mini-sandwiches stuffed with 3 types of cheese, sun-dried tomatoes, bacon, and ham.

Ingredients Needed for Yorkshire Pudding Mini-Sandwiches

2 tablespoons of olive oil
⅓ cup milk
2 eggs
⅓ cup flour
3 ounces of mozzarella
1 ounce sun-dried tomatoes, cut into strips
2 fresh basil leaves
3 ounces of feta cheese, cubed
3 ounces of bacon (2 strips)
1 tablespoon fresh parsley, chopped
3 ounces of ham, cut into strips
2 ounces of cheddar, grated
1 tablespoon spring onion, chopped

How to Cook Yorkshire Pudding Mini-Sandwiches

  1. Heat the oven. Divide the olive oil between the cups of a 6-cupped muffin pan.
  2. Heat for 10 minutes at 360⁰F/180⁰C.
  3. Add the milk, eggs, and flour to a pitcher. Blend them until even using a hand blender.
  4. Distribute the mixture between the 6 cups of the muffin cup. Bake for 12 – 14 minutes at 430⁰F/220⁰C.
  5. Cut the puddings horizontally in half and start putting together the mini-sandwiches. Make the first two with 2 mozzarella slices, 1/2-ounce sun-dried tomatoes, 1 basil leaf, and one more mozzarella slice each.
  6. Make the next two with 1/2-ounce feta, 1/2-ounce bacon, and 1/2 tablespoon fresh parsley each.
  7. Make the last two with 1-ounce ham strips, 1-ounce Cheddar, and 1/2 tablespoon of chopped spring onion each.
  8. Bake for 10 minutes at 360⁰F/180⁰C.

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