Unusual Sandwiches
Not that unusual, but an expansion from my normal for me...
"The San Diego" peppered bacon, fried egg, pepper jack & American cheeses, cayenne aioli on a serrano, Habanero, & Jack Cheese bagel at Sell the Beans in SD.
The jack cheese part of the bagel is my suspect for why it was almost a bit greasy, but was other wise really good.
"The San Diego" peppered bacon, fried egg, pepper jack & American cheeses, cayenne aioli on a serrano, Habanero, & Jack Cheese bagel at Sell the Beans in SD.
The jack cheese part of the bagel is my suspect for why it was almost a bit greasy, but was other wise really good.
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BLTs on square toast are commonly cut into four in restaurants, or in two by real people. Anything more than that and you're just playing with it.
CleverNickName
Limit Break Dancing
In Portland, OR there is a campus pub called The Cheerful Tortoise. Their BLT is legendary: it's a split 10" hoagie bun, stuffed with about a dozen strips of crispy bacon, and loaded with lettuce, tomato, and garlic mayo. In the words of Prue Leith, "it's worth the calories."
(kinda like this one that I found on Google)
(kinda like this one that I found on Google)
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I used some ham nd mozzarella I had left over from making some mini-meatloaves and made some open faced sandwiches.
I sliced open 2 petit pain- essentially, French breads a little bigger than a dinner roll- and toasted them. A little butter, 30sec in the microwave to warm the ham and melt the mozz, and a squirt of mustard later, I was eating some pretty decadent little morsels.
I briefly considered just hollowing out a hole and stuffing the ham & mozz and making something akin to a kolache, but I decided the open face route was actually easier. Probably saved me a few calories by helping me visually control the amount of butter I used…
I sliced open 2 petit pain- essentially, French breads a little bigger than a dinner roll- and toasted them. A little butter, 30sec in the microwave to warm the ham and melt the mozz, and a squirt of mustard later, I was eating some pretty decadent little morsels.
I briefly considered just hollowing out a hole and stuffing the ham & mozz and making something akin to a kolache, but I decided the open face route was actually easier. Probably saved me a few calories by helping me visually control the amount of butter I used…
I grew up on liverwurst and miss it terribly.
Not AFAIK…and I’m the one who started it.
I usually get mine at delis. 2 groceries near me usually have Boar’s Head’s version, and there’s a few Jewish/NY-style delis around town. Whenever I stop in one, liverwurst is on my mind, either to order or take home. (Of course, there’s serious competition and other factors that mean it doesn’t always win.)
There’s also a couple of German grocery stores around that might have some, but I’ve never checked.
