Stuff and Nonsense: sandwiches

Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts


Apricot, Harvarti, & Smoked Ham Grilled Sandwich

I've made this grilled sandwich three times -- once using ciabatta and twice using a hearty multigrain. I prefer the multigrain as it has a more "toasty" texture while still holding together and not shedding crumbs everywhere, whereas the ciabatta's (admittedly delicious) crusty outside seems to positively rain crumbs. Also, it's a lot easier for me to find good hearty multigrain loaves at the grocery store. Ciabatta seems harder to acquire. Probably, I'm just not looking in the right places, but there's also a limit as to how much time I want to spend buying bread after a long work day. I just want to go home, make some cheesy sandwiches, and binge watch Ouran High School Host Club -- is that too much to ask?

Usually, I use sliced cheese for sandwiches -- just cutting off what I need from a block as I need it -- but I'd read some things that suggested shredded cheeses melt better so I've started shredding my cheese for toasted sandwiches now. I'm not sure I can tell the difference as a good melting cheese should melt well, regardless, but as shredding cheese doesn't take much more time than slicing it, I keep on doing it.

tl;dr the internet told me to shred my cheese so I do.

Apricot, Harvarti, & Smoked Ham Grilled Sandwich

Yield: 1 sandwich


  • 2 slices hearty multigrain bread
  • 1 Tbsp apricot preserves
  • 1 Tbsp horseradish mustard
  • 2 oz thinly sliced smoked ham
  • 1 oz shredded cream Havarti
  • 1 small handful arugula


  1. Preheat your nonstick panini pan over medium low.
  2. Spread one slice of bread with apricot preserves and the other with mustard.
  3. Layer ham, arugula, and Havarti on bread. Smoosh the slices together and spritz the outside of the sandwich with a little baking spray.
  4. Put the sandwich in the pan and cover with the panini press, squashing down on the sandwich to flatten it a little. Flip over after 3-4 mins or when golden, then grill on the other side.

Obviously, you don't have to use horseradish mustard -- any spicy mustard will do -- I just find the horseradish's sharp bite pairs very well with the sweet apricots and the mellow, creamy Havarti.


Fig, Blue Cheese, & Turkey Grilled Sandwich

I can't see to get warm this week. While it's no surprise it's cold outside -- it's early February in New England, after all -- I am internally cold and no amount of hot tea seems to warm me up. Neither does the whisky. Nor, even the grilled cheese sandwiches! (I know ... I must be dying). The inefficacy of my attempted cures has not stopped me from continuously ingesting them and I've now fallen completely and irretrievably in love with my nonstick grill pan. (Also quite besotted with Fireball Cinnamon Whisky).

It's a Calphalon Contemporary Nonstick Panini Pan and Press and is so amazingly nonstick that I expect some kind of witchery is involved. It heats up easily and with perfect uniformity on my smooth surface cooktop and makes the most beautiful toasted sandwiches. It's also dishwasher safe, but I've never tried putting it in the dishwasher because it's so superbly nonstick that it needs the least amount of sponging to clean, anyway. I bought my pan with at Bed, Bath, & Beyond with one of those expired-but-still-honored 20% off coupons and feel so darn smug every time I take out of the drawer. Next to my Le Crueset French ovens, it's the best expenditure in pans I ever made.

Understandably, I've been making toasted sandwiches (or grilled cheese or panini or whatever you want to call bread+ingredients+grill) every day (sometimes even twice a day) this week. I've used varying combinations of ciabatta, multigrain bread, naan, muenster, cheddar, gruyere, gouda, blue, ham, turkey, egg, spinach, arugula, mustard, and jam with yummy results. One of my favorite combinations has been turkey on Dakota bread with fig preserves, spicy mustard, arugula, and blue cheese so that's what I've giving you a recipe for today.

The internet tells me Price Chopper's Dakota bread has been around for yonks, but I only discovered it earlier this week while wandering through the bakery section, looking for garlic naan. While it looks like an average crusty, oatmeal-and-seed flecked multigrain, those looks are deceiving. Slice it open and you see it's full of poppy seeds and smells like dilly rye bread. It's fabulous. And toasts like a dream.

Fig, Blue Cheese, & Turkey Grilled Sandwich

Yield: 1 sandwich


  • 2 slices hearty multigrain bread
  • 1 Tbsp fig spread
  • 2 tsp spicy mustard
  • 2 oz thinly sliced smoked turkey breast
  • 1 small handful arugula
  • 2 Tbsp crumbled blue cheese
  • Cooking spray


  1. Preheat your nonstick panini pan over medium low.
  2. Spread one slice of bread with fig preserves and the other with mustard.
  3. Layer turkey, arugula, and blue cheese on bread. Smoosh the slices together and spritz the outside of the sandwich with a little baking spray.
  4. Put the sandwich in the pan and cover with the panini press, squashing down on the sandwich to flatten it a little. Flip over after 3-4 mins or when golden, then grill on the other side.

Any spicy mustard will do in this grilled sandwich, but you do want it to be spicy to balance the sweetness of the figs. I used Gulden's Spicy Brown Mustard, because that's the bog standard spicy mustard I grew up with and still smear on my sandwiches when I run out of the fancy-pants Stonewall Kitchen mustards. A good quality whole-grain pub-style mustard would probably be yum, too.

I don't know what other jams would work, if you don't like fig ... you'd have to experiment and report back. I used to think fig was a hard-to-find flavor and would hoard any jars I could find, but now I seem to see it everywhere so either it's become popular or I've just been blind. (Blind, probably). I bought my jar of The Gracious Gourmet Fig Almond Spread at Price Chopper (find it on the fancy cheese island near the deli) and it's really delightful -- a pleasing blend of fresh and dried figs and sliced almonds. Pairs really well with blue cheese in this sandwich.


Husband-Pleasing Egg Salad

The Husband has enjoyed a brief but torrid love affair with a local deli's egg salad. I've tried, over the past six months, to return his eggy affections to our kitchen, where his gastronomic heart should rightly lie, and I've failed every time. Until Sunday. Sunday I brought out the big guns. The irresistible charm. The foolproof seducer.

That's right! I pulled out my copy of The Cook's Country Cookbook: Rediscovering American Home Cooking with 500 Classic, Regional, and Heirloom Recipes (Boston Common Press, 2007). Apparently, to a man who adores a straight-forward no-frills egg salad its "Classic Egg Salad" is irresistibly delicious. The best egg salad he's ever eaten, he said.


Cook's Country recommends dicing the eggs into medium-sized pieces but I stuck with my preferred mash-them-with-a-pastry-blender-until-they-look-right method. I also used dried parsley instead of fresh as I had none on hand. It all worked out deliciously and I will, obviously, be making it regularly.


Downton Abbey Spring Tea In The Making

I spent today baking for the library's Downton Abbey Spring tea. Tomorrow's tea. No little panic percolating through my veins, darlings. No, I am just a big bag of terror. Why did I say I'd take on the sandwiches? Why didn't I sit back and wait for someone else to volunteer? Mostly, because there's no-one else. This tea was (mostly) my idea.

Oh, my god, the pressure. The expectation. And I can't even blame Daisy.

It's been years since I baked scones from scratch and even then, they were drop scones. None rolling or cutting required. Just plop, sprinkle with sugar, and bake. I was terrified they'd come out flat and chewy from being overworked, but they're actually pretty okay. Not the cream scone of my teatime fantasies, but good enough for sandwiches.

The sandwich recipe, "Blueberry Heart Scones with Smoked Turkey," from Winnie-the-Pooh's Picnic Cookbook (Dutton Books, 1997), called for a 2-inch heart-shaped cookie cutter but I went with round because that's the shaped I owned. Anyway, I can just imagine what the Dowager Countess of Grantham would have to say about heart-shaped scones!

Probably something biting about nursery foods.

As the sandwiches seemed a little plain with just smoked turkey and cranberry-orange conserve (actually Stonewall Kitchen's Orange Cranberry Marmalade, because where do you find cranberries in April?) I added a few watercress leaves to each sandwich ... and, with that bit of greenery, they were transformed into something delightful.

I also made "Mini Orange-Pecan Muffins with Black Forest Ham" from the same cookbook. Because the muffins were a bit on the sweet side -- perfect for breakfast with pot of strong black tea -- I spread only the bottom of my test muffin with cranberry-orange conserve and spread the top with Dijon mayonnaise. No watercress garnish for this gem, but I splurged and picked up some orchids blossoms from the produce section to decorate Saturday's platter.

For fear of soggy bottoms, I did not assemble any of the sandwiches ahead of time. I did cut all the scones and mini muffins in half and cut the deli meat into appropriately-sized strips, but I'll assemble everything tomorrow about an hour before the tea starts so that the flavors have a chance to work, but nothing gets soggy. That's the plan, anyway. I'm pretty sure much of tomorrow will be spent in a state of pure panic. Quiet, invisible panic no-one else need be aware of. The ladies will have their tea and party games and, no doubt, a marvelously good time.

If only!


Waffled Cinnamon-Raisin French Toast Banana Cream Cheese Fandango

Hey, waffle iron! It's been a few months, hasn't it? I know! Let's use you to waffle French toast! And let's make that French toast a sandwich!

Waffled Cinnamon-Raisin French Toast Cream Cheese Banana Fandango

Waffled Cinnamon-Raisin French Toast Breakfast Sandwich

3 Tbsp liquid egg whites (or 1 egg)
1 Tbsp 1% milk
½ Tbsp packed brown sugar (or equivalent amount brown sugar substitute)
2 slices whole wheat cinnamon-raisin bread
1 small banana, sliced thinly
1 triangle Laughing Cow Smooth Sensations Cinnamon Cream Cheese Spread (or similar cream cheese product)
Cinnamon sugar, if desired

Preheat your waffle iron.

Whisk together egg, milk, and brown sugar in a shallow dish.

Divide cream cheese between both slices of bread. Arrange banana slices over one cream cheese-ed slice (you will have more banana than you need). Top with remaining piece of bread. Press down to smoosh the sandwich together (you don't want it to fall apart while dipping in the egg mixture).

Banana 'wich

Dip sandwich into egg white mixture.

Place in waffle iron, close iron and press down. You may want/need to put a heavy weight on top to smoosh all that goodness together.

Impromptu Press

Waffle until golden and baked through, about 3 minutes. Eat the extra banana while you wait.

Cut waffled sandwich into pieces and sprinkle with cinnamon sugar, if desired. Nom!

I'm going to try this with cinnamon almond butter, next.


Pesto Rotisserie Chicken Salad

I picked up a $5 rotisserie chicken at Price Chopper last weekend to go on my workday tossed salads, but there was still plenty of chicken left after assembling those and I was feeling a wee bit sammich-y ... so I made chicken salad with leftover pesto and plain Greek yoghurt.

Pesto Chicken Salad

Ordinarily, I'd use light mayonnaise in chicken salad but I wanted something really savory this time. I thought the pesto would dominate the Greek yoghurt, creating something creamy, but undeniably pesto-y. It mostly worked, but the addition of lemon zest might have given it a little more depth.
Pesto Rotisserie Chicken Salad
Makes enough filling for 4 sandwiches

4 Tbsp fat free Greek yoghurt
2 Tbsp prepared pesto
1 Tbsp lemon juice
1½ cups diced rotisserie chicken
3 inches cucumber, seeded and diced fine
½ shallot, diced fine
salt and pepper to taste

Whisk together the pesto, yoghurt, and lemon juice in a large bowl. Add chicken, cucumber, and shallot and stir until combined. Allow to sit for an hour or so in the fridge (overnight is fine).

Season with salt and pepper, if necessary. Serve on toasted sandwich thins with lettuce and tomato.
I'm really quite pleased with the Price Chopper rotisserie chicken. It was a succulent little thing and, for $5, provided the principle ingredient for eight meals. I froze the picked-over carcass and it, combined with others, will make a fine broth this fall. Thrifty and delicious, no?


Egg Salad With Your Pastry Blender

After many years of use, my egg slicer gizmo broke a few months ago and I was reticent to replace it, because it's one of those kitchen devices that spend more time cluttering up my kitchen drawers than it sees use. Without the gizmo, I slice and dice eggs with a knife when I need them for potato salad and I had taken to mashing them with a fork for egg salad. I found I actually preferred the textured of fork-mashed egg to gizmo-chopped egg in egg salad and decided to never replace the egg slicer.

But then, after too many episodes of The Great British Bake-Off, I bought a pastry blender. And, while I have yet to use it to make lovely cream scones, I have found the pastry blender does a really nice job chopping eggs for egg salad.

Egg Salad Sandwich

Easy Egg Salad
Makes filling for 4 sandwiches

8 peeled, hard-cooked eggs
¼ scant cup 0% Greek yoghurt
1 heaping Tbsp Dijonnaise
1 tsp dried tarragon
1 tsp dried dill
1 tsp dried chives
1 tsp dried parsley
Salt and pepper, to taste.

Crush the herbs between your fingers to release their oils. Add to a large mixing bowl. Whisk in yogurt and Dijonnaise. Add eggs to bowl.

Making Egg Salad

Using your pastry blender (or a fork or whathaveyou), mash eggs until desired consistency is reached.

Making Egg Salad

Making Egg Salad

Season with salt and pepper to taste. Refrigerate one hour or until ready to sandwichize.
(You'll note only seven eggs were pictured. One had a terrible accident with the salt and pepper mills and, somehow, ended up in my tummy).


Veal Sliders

I'd thawed a pound of farmers market ground veal earlier this week with the intention of making Food and Wine's "Orecchiette with Veal, Capers and White Wine" ... but then I got lazy and made sliders instead. I know, I know.

Veal Sliders

They were the first sliders I'd ever made and they were, I think, a pretty good start. I mixed the ground veal with a tablespoon of Penzeys Greek seasoning blend, garlic powder, and lemon zest and used a ¼-cup measure to mould them into eight patties. I cooked them for about 4 minutes per side which left them with a little pink.

Veal Sliders

While the uncooked patties were perfectly sized to fit the dinner rolls I used, they shrank quite a lot during cooking. Next time, I would make wider thinner patties.


Polish-Mexican Hot Dogs By Way of Martha Stewart

There's a really nice Polish market in New Britain called The Roly-Poly Bakery and, nearly every time we visit, we leave with a car filled with semolina pudding, chocolates, pickles, and sausages. Our latest trip was no different and we came home with three kinds of sausage -- Bacik kielbaski pyszne (label says "barbecue sausages" but Google Translate says "beautiful sausages" and they certainly are that) and parowki cieleco wieprzowe (veal and pork wieners), as well as Pulaski kielbasy links.

Sunday Dinner
Salatka jarzynowa with pan-fried Pulaski kielbasy links & cucumber salad.

Martha Stewart has a recipe for "Mexican Charred-Corn Dog" I've been eyeing for a while and as the purchase of the wieners meant I finally had all the ingredients on hand, I decided to give the recipe Friday when it was too wet to garden and I could not be bothered with house work. Why wash dishes when I could simply dirty more?

Polish-Mexican Hot Dogs By Way of Martha Stewart

I admit I cheated a bit with this recipe -- I used feta instead of Cotija and heated up some of Trader Joe's frozen fire-roasted sweet corn rather than browning fresh corn. Despite my cheats, we really enjoyed these dogs and I will definitely make this recipe again. With Cotija and fresh corn (when it's in season here, of course).

Mayonnaise on a hot dog may sound a bit weird, but it works well when you take all the other ingredients into account. We'd picked up a small jar of Hellmann's Babunu majonez at Roly Poly and it's much more like Heinz salad cream than mayonnaise. I find I like it a great deal and, while it won't replace the light Hellmann's already in our fridge, it's a good addition and I bet it would work well in a cold lobster roll or salatka jarzynowa. Certainly, it paired very nicely with the lime juice in Stewart's recipe.

Polish-Mexican Hot Dogs By Way of Martha Stewart


Thanksgiving Leftovers: Turkey Sandwiches

So, lots of Thanksgiving leftovers and, while sandwiches are an obvious way of using them up, I wanted more than the usual stuffing-cranberry-turkey sarnie. I wanted a turkey bahn mi. Or as close as I could get at home with the ingredients I had on hand.

Turkey Banh Mi (Sorta)
I shredded too many vegetables, so made a little salad of the extras.

While it's not really a banh mi, I'm still pretty pleased with this sandwich. Spicy and crunchy and tart and full of carbs and tryptophan!

Banh Mi Inspired Turkey Sandwich

Leftover turkey
Sandwich rolls, halved
Sliced cucumber
Shredded carrot
Shredded radishes
Thinly sliced red onion
Unseasoned rice wine vinegar
Light mayonnaise
Dried cilantro

Toss your vegetables with enough rice wine vinegar to coat and let sit for about 15 minutes.

Cucumbers in Rice Wine Vinegar
Marinated some of the cucumbers on their own as The Husband is fussy.

Combine mayonnaise, cilantro, and sriracha to taste. Set aside for about 15 minutes.

Spicy Mayo w/ Cilantro
My eyes kept trying to tell my brain I'd made Thousand Island Dressing.

Spread mayonniase blend on both halves of rolls. Layer with vegetables. Sandwichize. Eat.

Turkey Banh Mi (Sorta)
All the colors!
(I made The Husband's sandwich a little differently as I knew he wouldn't like the carrots or radishes. Instead, he had spicy mayonnaise, turkey, marinated cucumber, red onion, and stuffing. He seemed happy enough and went omnomnom).


Watercress & Cucumber Sandwiches

I used watercress in November's Eating the Alphabet Challenge and had just enough leftover to make cucumber and cress sandwiches. While we ate these sandwiches with tomato tortellini soup they're also just fine on their own or with a little fruit salad.

Cucumber & Watercress Sandwiches

Watercress & Cucumber Sandwiches

3 oz neufchâtel, softened
1 cup watercress leaves & thin stems, rinsed and rung out in a tea towel
Juice of half a lemon
Salt and pepper, as desired
Unsalted butter, softened
Cucumber, sliced thin
Thin sandwich bread, crusts removed
Minced cress, for garnish

Whiz the first four ingredients around in your food processor or blender.

Spread every slice of bread with a thin coat of butter. Then spread half with a thicker coat of watercress goo. Top with thinly sliced cucumber. Sprinkle with a little minced cress. Top with the remaining buttered bread. Cut into quarters. Eat.
(You could also add a thin layer of radishes to the sandwiches for a little heat and/or add fresh dill to the watercress spread).

Cucumber & Watercress Sandwiches


Waffled Grilled Cheese, Yum!

Waffling grilled cheese is not a new idea -- the internets are full of waffled grilled cheese ideas -- but it is a very good one. The bread gets all crispy-crunchy and the waffled crannies make the sandwich perfect for dipping in soup.

Waffled Grilled Cheese

Prepare your grilled cheese however you like, then lay it on your preheated waffle iron, close the lid, stick a heavy can or jar on top (I used a big tomato can), and waffle for 3 minutes. Remove from waffle iron, admire, break into pieces, dunk in soup ... wish you'd made more than one.

Impromptu Sandwich Press
Who needs a panini press?


Rachel(ish) Grilled Cheese

I was in the mood for a grilled cheese sandwich this morning, but wanted something more than just cheese. I'd stocked up on Boar's Head sandwich meat, including turkey, over the weekend so I ended up making a sort-of Rachel sandwich with the turkey, sauerkraut, and ajvar (a Serbian spread made of red bell peppers, eggplant, and garlic). It came out really well and I think I prefer the smoky-sweet flavor of ajvar to the gooey sweetness of thousand island dressing.

Ah, delicious beige-ness!
How did I make this sandwich? Smeared the outsides of two slices of bakery bread with yoghurt-butter spread. Smeared the insides with ajvar. Placed a slice in a hot nonstick skillet and topped with a little sauerkraut. (My sauerkraut came from the Connecticut Garlic and Harvest Festival and is, probably, the Best Sauerkraut Ever).

Building Grilled Cheese
Buttered bread, ajvar, sauerkraut ... yum
Topped with turkey and and a slice of monterey jack (I warmed my turkey for a few seconds in the microwave, because I didn't want a sandwich with a cold center) and then fried until beautifully brown on one side and then flip and fried the other side.

Grilled Rachel(ish) Cheese

Sliced in half, admired for a few seconds, and then scarfed down. Omnomnom! I should have made two!


Waffled Quesadilla

Yes, my darlings, a quesadilla can be waffled. I am so pleased with myself for trying this and I cannot wait until October, when we enter Grilled Cheese Season proper, and I start waffling grilled cheese. Basically, I want to waffle anything that involves carbs and cheese. I'm sure I would waffle a calzone if I had the right ingredients.

To make my quesadilla, I sprayed my waffle iron with cooking spray and let it preheat as directed. I spread one white flour tortilla with the last dregs of bacon jam.

Waffled Quesadilla

Plopped it on the waffle griddle, topped it with some garlicky salsa, a bit of shredded mozzarella-cheddar blend, and the other tortilla. I closed the waffle iron, pressing down firmly, and let it cook for 3 minutes.

Waffled Quesadilla

Waffled Quesadilla

Then I removed the quesadilla and let it sit for a few minutes to cool down a little -- it was sizzling -- which gave me enough time to scrape all the escaped cheese off the griddle with a rubber spatula and nom them up.

Waffled Quesadilla

The quesadilla? It was delicious. Smoky, spicy, gooey, crispy ... delicious.


Eating The Alphabet: O is for Olives & Oregano

My mother taught me to sprinkle dried oregano on my sandwiches, because oregano makes a sandwich better. Salami, turkey, roast beef, ham, grilled cheese ... all better with oregano. So, when I started thinking about recipes for August's Alphabet Challenge, I spent a lot of time staring at the pot of oregano growing on my porch.

I thought about making a tapenade or muffauletta olive spread, but then Men's Health's "Croissant with Herbed Goat Cheese and Spinach" popped up on Pinterest and I knew I had found The Right Sandwich. Unfortunately, there wasn't much of a recipe so I just kind of made one up as I went along.

Olive-Oregano Goat Cheese Spread

It's a good sandwich -- full of strong flavors, but they all meld together well. If you're not fond of goat cheese, cream cheese or a Laughing Cow wedge would work well as substitutes.

Herbed Goat Cheese and Spinach Sandwich
Inspired by Men's Health

Olive-Oregano Goat Cheese Spread

2 Tbsp soft goat cheese
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
6 small kalamata olives, pitted and finely chopped
1 oz baby spinach leaves
1 oz bottled roasted red pepper, drained and patted dry
1 whole wheat ciabatta roll, split

Combine goat cheese with thyme, oregano, and olives.

Olive-Oregano Goat Cheese Spread

Spread thickly over one half of ciabatta. Pile with pepper and spinach. Top with remaining ciabatta half. Eat.

Makes 1 sandwich.
You could also spread the goat cheese mixture on thin slices of baguette, crown them with a bit of sliced roasted pepper and more fresh herbs, and serve them as an appetizer or snack.

Olive-Oregano Goat Cheese Spread


Simple Saturday Supper: Sausage Sandwiches

It's Saturday -- time to eat up all the odds and ends lurking in the fridge. I had fully-cooked chicken sausages, bell peppers, red onion, sliced mushrooms, and a very old open packet of shredded Parmesan. Sandwiches seemed obvious.

Sausage Sandwich

(Sliced provolone or mozzarella would work better than the shredded Parmesan, but it was what was in the fridge).
Italianesque Chicken Sausage Sandwiches

2 fully-cooked chicken sausage links [Al Fresco Sundried Tomato & Basil]
1 red bell pepper, sliced thin
½ red onion, sliced
4 oz white mushrooms, sliced
2 garlic gloves, sliced thin
1 Tbsp olive oil
splash of balsamic vinegar
2 crusty sandwich rolls, sliced
Shredded Parmesan

Slice sausages lengthwise, but do not cut all the way through, leaving them hinged like book.

Sliced Sausages

In large nonstick skillet, heat olive oil until fragrant. Add onions, peppers, mushrooms, and garlic. Saute until soft and caramelized.

Add a splash of balsamic and cook until vinegar has evaporated. Remove vegetables from pan and set aside.

Add sausage to pan and heat until sausages are browned on both sides.

Divide the sausage and vegetables between the rolls. Sprinkle with shredded Parmesan and broil until cheese is bubbly and golden.


VitaBun Sandwiches, I Made Some

Several months ago, in a burst of good intention, I ordered a case of Vitalicious VitaBuns -- nutritionally superior English muffins with low Weight Watchers Points Plus values. Unfortunately, 2 24-packs of VitaBuns is a lot of VitaBuns, delicious though they may be (and they are seriously good). My freezer, it overfloweth with them. So I've been making sandwiches ... omnomnom.

Faux Tuna VitaBun

Faux Tuna Melt

14 oz can organic garbanzos, drained and rinsed
1 Tbsp light mayonnaise
1 Tbsp Dijon mustard
1 tsp minced sweet pickle
Salt and pepper, as desired
1 slice cheese
1 VitaBun, toasted

Mash garbanzo beans until you like the texture (I left mine pretty chunky). Add remaining ingredients and mix well. Serve on toasted VitaBun with a slice of cheese (I used soy cheese, because ... I dunno).

Egg Salad

3 large eggs, hard cooked
2 Tbsp light mayonnaise
2 tsp capers, drained and rinsed
2 tsp parsley
1 rib celery, minced
Salt and pepper, as desired
3 VitaBuns, toasted

Chop eggs until you like the texture. Add remaining ingredients and mix well. Divide into thirds to make three sandwiches.


Ham Sammich

1 (51 g) serving Oscar Mayer Deli Selects Honey Ham
1 slice cheese (soy, again)
2 tsp spicy stone ground mustard
Small handful Bibb lettuce leaves
1 VitaBun, toasted

Sandwichize. Seriously, we all know what to do ... right?


Grilled Cheese, It's (Still) What's For Breakfast

I have made Fo's Reals Mom's Egg-in-the-hole Grilled Cheese Sandwich for breakfast two days running and, if there's time, I might make it again on Sunday to fortify us for the long drive down to Mom Land. It's delicious, darlings. Seriously delicious. Crunchy, buttery bread encasing hot, melty cheese and yolky goodness ... it's grilled cheese gone platinum.

Breakfast Grilled Cheese

My first attempt. Look at that hot, melty rivulet of Cabot Seriously Sharp cheddar! *Swoon* Yolk's a little hard, though.

Breakfast Grilled Cheese

My second attempt. Lots of hot, runny, golden yolk! A bit too much, really, but that's what the toasted holes are for.

It's been years since I ate egg-in-the-hole. My mom would occasionally make me eggie-in-the-hole when I was small and I would "help" her by buttering the bread and (carefully) cutting the hole with a butter knife. Egg-in-the-hole production has not changed a lot in the last thirty-odd years, but the use of a round cookie or biscuit cutter to make the hole is a welcome improvement. Perfectly round holes every time: