It is hard to go wrong with adding cheese to a cheese sandwich.
Unusual Sandwiches
It's hard to go wrong with adding (more) cheese to a sandwich. I'm sure there are exceptions, but I can't think of any.It is hard to go wrong with adding cheese to a cheese sandwich.
Breakfast sandwiches from a couple days ago:
Toasted sourdough buns
Salted butter
Cotswold cheese
Prosciutto
Baked Egg (smoked EVOO, Parsley, Chives, black pepper)
Left one has garlic sprouts, right has radish sprouts
Toasted sourdough buns
Salted butter
Cotswold cheese
Prosciutto
Baked Egg (smoked EVOO, Parsley, Chives, black pepper)
Left one has garlic sprouts, right has radish sprouts
Thanksgiving 2020 leftover sandwich #1
Slices of fried turkey with oyster dressing & mayo on toasted sourdough.
Slices of fried turkey with oyster dressing & mayo on toasted sourdough.
Thanksgiving 2020 leftover sandwich #2:
Sliced glazed ham with oyster dressing & mayo on toasted, buttered French bread.
Sliced glazed ham with oyster dressing & mayo on toasted, buttered French bread.
It would probably work with other, more traditional kinds of stuffing/dressing. But creoles are gonna creole!
Sandwich Experiment!
Over the past year or so, I’ve seen several cooking shows mentioning sandwiches made with greens- usually but not always collards- from a variety of culinary traditions in the south, like the Lumbee Tribe and the Gullah. So I looked up a bunch of variants and tried a little experiment with the leftover greens I had made for Thanksgiving.
Some of the collard green sandwiches were made with fatback, pork belly or bacon. Some had a fried egg or cheese. Most were made with some form of that staple of southern cuisine, cornbread. The most common cornbread type was a “hoecake”- cornbread cooked in the form of a pancake.
Mine was mustard greens (made with smoked turkey), some glazed ham, a couple slices of American cheese, and a baked egg (essentially identical to an over medium fried egg) on buttered sourdough.
The result was a messy but very tasty sandwich. I’m pretty sure it would also work substituting smoked/fried turkey or chicken.
And as good as the sourdough was, I’m certain that using cornbread “hoecakes” would kick it up a notch or three.
Over the past year or so, I’ve seen several cooking shows mentioning sandwiches made with greens- usually but not always collards- from a variety of culinary traditions in the south, like the Lumbee Tribe and the Gullah. So I looked up a bunch of variants and tried a little experiment with the leftover greens I had made for Thanksgiving.
Some of the collard green sandwiches were made with fatback, pork belly or bacon. Some had a fried egg or cheese. Most were made with some form of that staple of southern cuisine, cornbread. The most common cornbread type was a “hoecake”- cornbread cooked in the form of a pancake.
Mine was mustard greens (made with smoked turkey), some glazed ham, a couple slices of American cheese, and a baked egg (essentially identical to an over medium fried egg) on buttered sourdough.
The result was a messy but very tasty sandwich. I’m pretty sure it would also work substituting smoked/fried turkey or chicken.
And as good as the sourdough was, I’m certain that using cornbread “hoecakes” would kick it up a notch or three.
