Browsing Tag

sandwiches

Breakfast/Brunch, Sandwiches/Paninis, Savory Snacks

Make-ahead Spinach Mushroom and Cheese Breakfast Sandwiches

I love breakfast sandwiches. I don’t, however, love cooking every morning, so I started making batches of this style of breakfast sandwiches — baked eggs with “mix ins” on English muffins, ready to wrap and chill or freeze. They are very versatile: don’t like spinach and mushrooms, you can use chopped red bell peppers, ham, bacon bits, or even kimchi or asparagus. Swap out the cheese for swiss or gouda or raclette. Once made, can be kept in the fridge for up to 4 days or frozen up to 3 weeks.

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27. January 2024
Appetizers/Starters, Breads, Dinner, Lunch, Sides

Whole Wheat Sourdough Dinner Rolls

So, I made these dinner rolls because I wanted to try something new with the sourdough starter. Turns out, the rolls are likely better than dinner itself. Crusty on the outside, light, a great chew and favor on the inside. Whole wheat and a little bit of brown sugar definitely up the flavor. Sort of like mini-baguettes. Would make a great sandwich too. I’m sold on these.

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27. January 2022
Breads

Honey Porter Miche
(Honig und Dunkel Bier Mischbrot)

This week in Sourdough experiments, I went with a Honey Porter Miche, aka Honig Dunkel Bier Mischbrot, aka a Honey Porter Rye and Whole Wheat Loaf. It’s a little darker, thicker and heavier than some of my other breads, but intentionally so. And it has a great flavor. The porter is a little bitter, the honey sweet and the combination is just right for a hearty slice with raclette cheese or with a warm soup as autumn rolls in. This will have to stay on the rotation, I think.
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26. October 2021
Breads, Dinner, Lunch, Sandwiches/Paninis

Basil Pesto Focaccia

This is dinner: an “Italian BLT with added Mozzarella”. It’s a labor of love thing …. I baked the Sourdough Basil Pesto Focaccia, after making the pesto. I grew the basil to make the pesto. I also grew the tomatoes and the lettuce in the BLT. I didn’t make the mozzarella and I didn’t cure the prosciutto, but nevertheless, 2/3 of the ingredients were grown or made by me so that’s worth the labor. And it was a delicious sandwich.
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18. August 2021