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<blockquote data-quote="Dannyalcatraz" data-source="post: 8814883" data-attributes="member: 19675"><p>[USER=6701124]@Cadence[/USER] </p><p></p><p>Eating healthier doesn’t have to mean eating “blah”. It may just require a little more thought & effort. You might try adding other flavorful additives to the mix. </p><p></p><p>1) I personally add radish, onion or garlic sprouts to a lot of things these days. </p><p></p><p>2) A sliced tomato from one of the stronger-flavored varieties might help. I have been buying both San Marzanos and Camparis in large numbers for the past few years. I prefer the latter ones raw.</p><p></p><p>2a) a tasty tomato <em>sauce</em> might work well, too. Big fan of several Dave’s Gourmet flavors. That would send you kind of down the road to a shakshouka sandwich- you’d just need to add a couple extra spices to the mix.</p><p></p><p>3) a homemade sandwich dressing could help. A Dijon or spicy brown mustard vinaigrette withet EVOO and an array of spices could liven things up considerably.</p><p></p><p>4) pickled veggies can pack an outsized flavor punch. In my pantry, besides olives and your standard pickled cucumbers, we typically have pickled turnips, tomatoes, carrots, mushrooms, onions, cauliflower, peppers (mild AND hot), sauerkraut, and giardineria. </p><p></p><p>4a) classic muffulettas- and sandwiches that evolved from them, like the Schlotzky’s Original- are topped with giardineria or other mix of a bunch of marinated/pickled veggies. Mixes like this- both savory and sweet- are available in most groceries. You can even make your own. Make a spicy one, and maybe you can use a different kind of bagel!</p><p></p><p>5) Sauerkraut, Kimchi and coleslaws can make for a nice sandwich topping. Personally, I’m just now beginning to explore this myself beyond the boundaries of classic Reubens. But a couple weeks ago, I had a sloppy joe variant with a coleslaw, made by a guy who teaches sandwich making at a culinary school. I was skeptical, but 2 bites in, I was a believer.</p><p></p><p>So, in your case, you’d want to think about what flavors you like with eggs.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 8814883, member: 19675"] [USER=6701124]@Cadence[/USER] Eating healthier doesn’t have to mean eating “blah”. It may just require a little more thought & effort. You might try adding other flavorful additives to the mix. 1) I personally add radish, onion or garlic sprouts to a lot of things these days. 2) A sliced tomato from one of the stronger-flavored varieties might help. I have been buying both San Marzanos and Camparis in large numbers for the past few years. I prefer the latter ones raw. 2a) a tasty tomato [I]sauce[/I] might work well, too. Big fan of several Dave’s Gourmet flavors. That would send you kind of down the road to a shakshouka sandwich- you’d just need to add a couple extra spices to the mix. 3) a homemade sandwich dressing could help. A Dijon or spicy brown mustard vinaigrette withet EVOO and an array of spices could liven things up considerably. 4) pickled veggies can pack an outsized flavor punch. In my pantry, besides olives and your standard pickled cucumbers, we typically have pickled turnips, tomatoes, carrots, mushrooms, onions, cauliflower, peppers (mild AND hot), sauerkraut, and giardineria. 4a) classic muffulettas- and sandwiches that evolved from them, like the Schlotzky’s Original- are topped with giardineria or other mix of a bunch of marinated/pickled veggies. Mixes like this- both savory and sweet- are available in most groceries. You can even make your own. Make a spicy one, and maybe you can use a different kind of bagel! 5) Sauerkraut, Kimchi and coleslaws can make for a nice sandwich topping. Personally, I’m just now beginning to explore this myself beyond the boundaries of classic Reubens. But a couple weeks ago, I had a sloppy joe variant with a coleslaw, made by a guy who teaches sandwich making at a culinary school. I was skeptical, but 2 bites in, I was a believer. So, in your case, you’d want to think about what flavors you like with eggs. [/QUOTE]
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