I have been eating sandwiches for, well, all my life. I was the kid who would always pack a lunch, even in high school. Hoagie bun, turkey, and colby jack cheese. No mayo. No butter. No frills. Straight up dry sandwich. I think that a lot of people have stigmatized the sandwich and will not allow the sandwich to play a lead roll at their dinner table. I, on the other hand, love the hot sandwich at dinner time.
I think that the key to making the sandwich a success is to have a variety of options to go with your meat and bread. The more options that you bring to the party, the better your party will be!! Tonight I sauteed up some mushrooms, onions, and garlic to go with the avocado, tomato, lettuce, bacon, and smoked gouda. Once everything was ready I simply took orders and assembled the sandwiches to order.
Each slice of ciabatta was blessed with a skiff of butter before going on to a hot pan and topped with my kitchen brick. The brick helps to not only speed up cooking, but it also helps to hold all of the sandwiches together. The problem that you may run into is that the second side will often cook faster than the first, so cooker beware. When you add something like a smoothie and a hot vegetable you have a great dinner. Tonight I just sauteed up some frozen green beans in some of the leftover bacon grease and added a bit of yellow pepper and onion to the mix. You will order a sandwich at a restaurant, why won't you make it for your dinner at home?!!?
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