October 12, 2015
Sandwiches are the best! Easy to make, convenient to eat, and with no rules about what you can and can’t put on a sandwich they are an amazing foundation for flavor experimentation. Here are some that I’ve made recently for your inspiration. Enjoy.
Baby spinach, avocado, mayo, sriracha, salt and pepper. Done.
Goat cheese & lox sandwich:
Pretty self explanatory here. Substituting cream cheese or buratta for the goat cheese works nicely too, but the goat cheese has a really nice complimentary flavor. Oh, and a fried egg for dipping and extra protein for you breakfast.
Prosciutto, burrata, and avocado sandwich.
Corn and spinach salad with a fried egg and goat cheese.
Chicken (dark meat obviously), mushroom cream sauce, a slab of tripple-cream bree, and some crisp mixed greens.
BBQ mushroom chicken. probably would be great with some swiss cheese.
Pastrami, horseradish mayo, and a few paper-thin slices of red onion.
Avocado, egg poached in balsamic vinegar water, with shaved red onion, pepper, and parmesan cheese. Add a bit of creme fresh on the toast to seriously up the richness.
Always make two sandwiches to feed yourself and a friend.
Sandwiches are best when made to share. But what if the
cunt top-cunt you made lunch for doesn’t finish hers? Good, now you have breakfast for the next morning. Bosh.
Bonus leftover sandwiches breakfast for lazy people:
Chop up the sandwiches, toss em in a pan with some lightly chopped baby spinach, and add a bit of whatever cheese you have around (in my case parm). Stir it around while it warms up a bit. Add three eggs and gently scramble it all together. Once reasonably mixed, leave everything in one spot for just a bit on medium heat while one side turns golden brown. Flip and repeat with the other side. Your pan shouldn’t be super hot throughout this process to keep the inside fluffy and amazing.
The result should be a sort of french toast frittata. Add Sriracha catsup for extra amazingness. :)