saturday morning special ~ egg-in-the-hole sandwich

The speed of life has definitely returned to normal, and there have been far too many days since my last post.  But I couldn't think of a better one for a Saturday morning return than this one!

I've mentioned before how we love our Saturday breakfasts.  They're not always big, but many times they're more special than the bag of cereal or occasional sausage and piece of cinnamon toast we take in the car during the week.  

This sandwich definitely qualifies as special.  The combination of smokey bacon, slightly sweet and seared potato bread, all laced in warm egg and melted cheese... Yes.  Special.  That's a good word for it.  It is very easy, and so, very filling.  A great way to kick-start a day, for sure.

I'm looking forward to this weekend and a little more time to enjoy my boys and good food.  I hope you have a wonderful Saturday and can find a moment to fire up the griddle for something - and someone - special, too!

Egg-in-the-Hole Sandwich

printable recipe

• 2 pieces potato bread (like this one)
• 2 eggs
• 3 slices bacon (I prefer thick-sliced for this)
• 1 slice sharp cheddar cheese
• 2 tbsp real butter
• salt and pepper

1. While griddle is heating, cook bacon in pan until done, remove from pan and lay on paper towels to remove excess grease.

2. Transfer about 1-2 tbsp of bacon grease to griddle, add butter, and heat until butter melts.

3. While butter is melting, cut hole in bread using a 2-inch round cookie cutter or biscuit cutter.  Of course a fun shape, like a heart, would be cute, too!

4. When butter/grease mixture is heated, spread on griddle to cover enough surface for mixture to cover bread pieces when flipped.  

5. Place each piece of bread on the griddle, making sure the hole has adequate butter/grease in it to keep egg from sticking.  

6. Crack eggs carefully, one at a time, and pour in each hole of bread.  Cook until slightly set and flip over, taking care not to bust yolks.

7. Place bacon slices on one slice of flipped bread.  Layer with cheese and top with second piece of bread.  Season with salt and pepper.

8. Flip sandwich one more time to make sure not to overcook bottom egg.  A perfectly runny yolk is key, here. Season again.

9. Remove from griddle once cheese is melted.  Cut in half and serve immediately.

Idea from Bon Appetit!

mini-bagel caprese sandwich

What do I get when I cross mozzarella, with pesto, tomatoes, balsamic vinegar, and salad greens?

Joy, joy, joy, joy down in my heart, I tell ya.

Pure. Joy.

Way back in the first week of the blog, I posted about my favorite sandwich, the Summer BMT. A combination of some of my absolute favorite flavors.  The ones just mentioned, actually. You'll find that this post is a bit of a spin-off.  A cold version.  A cute one, for sure.  A perfect lighter lunch.  A delightful addition to a summer patio party spread.  A great appetizer.

And could it be more simple?

I love these little mini-bagels, because you could do a million things with them.  Well, maybe closer to 20, but you get what I'm saying.  This stackable sandwich has Summer written all over it and could help you pull off casual or fancy.  Whatever you decide, it'll be a hit, I assure you.

Enjoy!

One year ago:  World's Best Lasagna, Simple Asparagus

Mini-Bagel Caprese Sandwich
Ingredients:

• fresh mozzarella cheese, slicked thick
• pesto
• balsamic vinaigrette
• baby salad greens
• homegrown tomato, sliced
• salt and pepper to taste
• mini bagels

~ On bottom half of bagel, spread pesto.  

~ On top, layer mozzarella, tomato, vinaigrette, greens, and a dash of salt and pepper.  Top  

    with other bagel half. 

flashback friday - balogna and colby cheese sandwich on homemade classic white bread

Since beginning the blog, I've found I have a ton of food-related memories that constantly roll around in my head wanting a place to tell their story.  And when I think of certain meals, I can't separate from the experiences I had alongside them in years past.  They're all treasures, so I thought I'd start sharing them here and there.

I mentioned to John the other night that I was kicking around the idea.  I even told him my first post was going to be this one, "Balogna and Colby Cheese Sandwich."  He looked at me as sincerely as ever and said, "You're going to tell someone how to make a balogna and colby cheese sandwich?"  I emphatically answered, "Yes!," like it made absolutely perfect sense to me and should to him.

But that's because I don't like to be questioned.

And because I really thought about his query (after I calmed down a bit), I, too, had to wonder if it would be kind of silly.  So, I decided to actually add a "real" recipe with it, and hence, you are also getting a fantastic, traditional, white sandwich bread recipe.  

Think of it as a bonus.

I've mentioned before how my grandparents lived in a duplex with us for 13 years.  I probably hung out more time upstairs with them than I did in our place.  Summer nights, Popie and I would spend many evenings out on their screened porch listening to the Cardinals play and eating these sandwiches.  Chips and a couple of pickles would round out the meal nicely.  I do remember every once in a while, Popie would go down the Braunschweiger road, but I probably don't have to tell you that I stuck with the balogna.

I love this sandwich.  Not because of what's on it, but because of who I ate it with for so many years.  Because eating it immediately takes me back to those sometimes cool and sometimes balmy nights that would envelop me as I'd try to picture what Ozzie Smith was thinking and feeling at that very moment, hundreds of miles away, in Busch Stadium surrounded by roaring fans.  I can still hear the static of the old radio melding with the voice of the Cardinals calling the play-by-play.  I always got to stay with Popie and listen to the game as long as I wanted, and by the time it was over, the stars lining the sky in our backyard were many.  

Can't you see why I love this sandwich?

The absolute key to this recipe is a nice, thick layer of Helman's mayonnaise.  And a soft, basic, white bread isn't bad either.  Seriously.  This bread recipe is fab. u. lous.  But back then, so was a good loaf of Colonial.

I'm excited about this series of posts.  It's going to be a fun way to document some of my favorite foods because of some of my favorite memories.  What a fun journey!  Glad you're on it with me.    
Happy (Flashback) Friday!

Balogna and Colby Cheese Sandwich on Homemade Classic White Bread - bread makes one loaf
Ingredients:

For the bread

• 1 1/3 to 1 1/2 cups lukewarm water*
• 1 heaping tablespoon honey
• 2 1/4 teaspoons instant yeast
• 1 3/4 teaspoons salt
• 2 tablespoons soft butter
• 4 cups King Arthur Unbleached All-Purpose Flour
• 1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
• *Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

~ Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a  
   stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be 
   smooth and feel bouncy and elastic under your hands.

~ Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and 
    let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily 
    doubled in size (remember the "not necessarily doubled" part; I thought there was 
    something wrong with my yeast, at first).

~ Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" 
    loaf pan.

~ Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" 
    over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

~ Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an 
    additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted 
    into the center will read 195°F to 200°F.

~ Remove the bread from the oven, and turn it out onto a rack to cool. When completely
    cool, wrap in plastic, and store at room temperature.

For the sandwich

• 4 pieces white sandwich bread
• 2 tbsp. Helman's mayonnaise
• 2 slices balogna (or more if you're Popie)
• 2 thick slices Colby cheese

~ Divide mayonnaise between two pieces of bread.

~ Layer balogna and cheese on mayo.

~ Top with remaining bread slices.  

~ Serve with chips, pickles, and a bubbling cold Coke.

Bread recipe from King Arthur

grilled goat cheese sandwiches with strawberry jam and basil

Conservative eaters everywhere:  If there ever were a time to keep an open mind, this is the time!  I know what you're thinking... Goat cheese?  Strawberries?  Basil?  Together???  Give it a chance, I implore you.

I laughed the other night as I was looking at the posts I've done so far.  It dawned on me that I've yet to do a breakfast item, and that was the whole inspiration behind this blogging thing in the first place.  If you've read my "About" page, you know I'm dreaming of having a bed and breakfast someday.  I think I've covered just about everything but breakfast.

Actually, I guess this sandwich could work at any time of the day, but it just seems more "breakfasty" to me. The cheese and honey melted together is really, really good, and I love strawberries and basil.  I did use a cast iron skillet to press the sandwich as it was cooking.  I kind of wish I wouldn't have for the picture, because it came out pretty squatty.  If using a griddle or grill pan, as with traditional grilled cheese, I'll cover it with a cake pan to trap the heat and melt the cheese more quickly so the the bread doesn't overcook before the cheese is completely heated.

I am eager to try different combinations as time goes on.  I hope you'll give this one a try.  And if you have ideas for new combos, please share!  

Grilled Goat Cheese Sandwiches with Strawberry Preserves and Basil - makes two sandwiches

Ingredients:

• 1 log (4 oz.) plain goat cheese
• 3 tsp. honey
• 2  tbsp. strawberry preserves
• 2  tsp. sliced basil leaves
• 4  slices cinnamon swirl bread

~ Mix together goat cheese and honey.  A hand blender or regular blender makes this easy!

~ Spread goat cheese/honey mixture over each slice of bread.  

~ Top mixture with preserves and basil.

~ Place remaining bread slices on top of sandwiches and cook over medium heat until 
    cheese is melted.

Recipe from The Lazy Daisy Kitchen

summer in the south saturdays - (not just any) chicken salad

I think I have been subscribing to Cooking Light magazine longer than any other I get.  I just can't hardly wait until one shows up in the mailbox, and by about day 28 or 29, I'm getting antsy and wondering if it's even coming at all.  Crazy, I know, but it's such a treat for me, and, in fact, I'm not sure I get any more excited about Christmas, to tell you the truth.  It's the simple things, I suppose.

I have a kindred spirit in my friend, Kay, when it comes to all things cooking.  She, like myself, saves any cookbook, cooking magazine, blog post, for just the perfect time when she can savor every word.  So, a while back, she gave me the greatest gift... A stack of cookbooks she didn't want/use anymore just waiting for me on my desk one morning when I got to school.  It was a struggle to concentrate the rest of the day, knowing I'd get to go home, get the family to bed, take my spot in bed, and begin flipping through the pages with delight.  But the best thing about this gift?  These were not just any cookbooks.  Two of them were a year's worth of Cooking Light recipes, from two different years, all sorted according to seasons, full of meal ideas, gorgeous photos, you name it.  There is still so much I want to try, I can't even begin to tell you.  Actually, I still can't believe she gave them up!

Today's recipe is a slight adaptation of the first of many dishes from the mentioned cookbooks.  I've always been a huge fan of chicken salad, and I can appreciate it in simple form.  Grapes. Celery. Chicken. Mayo. Done.  But, what I really love is experimenting with different takes on the basic.  To me, chicken salad would definitely be a must-have on the menu of a southern bed and breakfast, as you don't visit a local tea room or quaint restaurant around here without seeing it prominently suggested on the menu.  Packed in a pita, served with a side of kettle chips, fresh fruit, and lemonade, it's a summer-in-the-south delight.

This particular mixture includes wonderful ingredients, as you'll see below.  But the toasted almond slices, in my opinion, puts it over the top.  It's slightly sweet, slightly salty, with just enough "special" to satisfy any chicken salad connoisseur.  If you are one, I highly encourage you to add this to your rotation.  It's worth every bite!

Chicken Salad - makes 3-4 servings
Ingredients:

• 2 cups chopped cooked chicken breast  
• 3/4 cup quartered seedless red grapes
• 1/2 cup diced apples
• 3 tbsp. diced pineapple
• 1 tbsp. Craisins, roughly chopped
• 3-4 tbsp. mayonnaise
• 1 tsp. honey
• 1/2 tsp. fresh lemon juice
• 1/8 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1/8 cup sliced almonds, toasted*

~  Combine the first five ingredients in a large bowl and set aside.
~  In a small bowl, whisk together next five ingredients and pour over chicken mixture.
~  Gently stir in almonds.

*  To toast almonds, heat skillet to medium heat.  Pour almonds into pan and shake about
    every 30 seconds until fragrant and golden, as pictured above.



Recipe adapted from Cooking Light Recipes

salmon salad sandwich

When I need these two kitchen gadgets for a recipe, I know I'm going to love the end results!  It usually means something is getting zested and juiced.  Such is the case for tonight's Salmon Salad Sandwich; if you love lemon, you'll love this!  It's fresh, light and has just enough tang sitting between two delicious slices of White Mountain Bread.  I got home this evening at 5:15, mixed everything I needed, and had the full meal plated and eaten by 6:00, just in time to head out for VBS.  What a perfect choice for our evening's schedule and, oh, so healthy!

Salmon Salad Sandwiches

makes 4 servings

Ingredients:

• 1 large lemon, zested and juiced
• 1/4 cup mayonnaise
• 1/2 tsp. freshly ground pepper
• 1 tsp. garlic powder
• 1 tsp. kosher salt
• 1/4 small onion, grated
• 1 can (14.5 oz.) salmon
• 1/4 cup cucumber, thinly sliced
• 8 slices hearty white bread

   

~  In medium bowl, mix together 1 tsp. lemon zest, 3 tbsp. lemon 

     juice, and next five ingredients.  Let sit for five minutes.

~  Meanwhile, open salmon and drain.  Remove bones.

~  Add salmon to the bowl and mix.

~  Layer cucumber on bread slices and top each with about 1/4 cup

     salmon mixture.  Top with remaining bread slices.

Recipe adapted from Cooking Light  

summer in the south saturdays - pimento cheese

As I've been considering all of the recipes and ideas I'd like to share with any readers who stop by, I have quickly come to realize I think in themes.  With that being said, I decided for the next few weeks I'd present Summer in the South Saturdays.  I think it will be a great way to express my love for all tastes summer and southern.  

There is a wonderful place to eat here in Nashville, The Picnic Cafe'.  It is as much about the environment for me as the food.  The Picnic is old southern charm at its best and was introduced to me by my good friend, and former boss, Judi, years ago.  It is because of her and places like The Picnic that I have learned to fall in love with transferware, tea rooms, and those flavorful and nostalgic dishes that only the south can do.

At the top of my summer-in-the-south list is Pimento Cheese.  It can be simple or dressed up, a quick grab for lunch, or easily transformed into an elegant addition for any formal spread.  Most recently, I've been using two parts Medium Cheddar to one part Monterey Jack.  The cheese combinations that can be used are numerous, so don't be afraid to have fun and experiment!  I have done all kinds of things to the mixture, but for now this recipe is my favorite way to eat it.    

Next week... who knows?

Pimento Cheese - makes approximately two cups

Ingredients:

• 12 oz. cheese (I prefer 8 oz. Medium Cheddar and 4 oz. Monterey Jack)
• 1/3 cup real mayonnaise 
• 4 oz. jar pimentos, drained
• 2 garlic cloves, minced
• 2 tbsp. green onions, sliced
• 1/8 tsp. salt
• 1/8 tsp. pepper
• dash of hot sauce

~ In medium bowl, shred cheese on box grater.  Mix in remaining ingredients and serve on 
    bread of choice.  

~ My favorite way to enjoy:  Heat Heavenly Yeast Rolls, remove from oven, and fill 
    immediately with spread.  Mixture will become slightly softened goodness.

Recipe from The Lazy Daisy Kitchen

     

  

the summer BMT - my favorite sandwich

I. love. Summer.

I especially love what comes from Summer.  There is little that excites me more than planning where the herbs will go, which perennials will bloom that I have forgotten were planted in previous years, and choosing the types of tomatoes we'll grow for the season.  Oh, yeah!  And I love choosing the types of tomatoes we'll grow for the season.

By the way...  Did I mention how much I love choosing the types of tomatoes we'll grow for the season?

OK.  So maybe I should edit my opening line...

I. love. Summer.  (and tomatoes.)

A little over two weeks ago, we finally got just enough rain in the wee hours of the morning to allow us to do some much-needed weeding.  What would've taken hours in our current sun-parched soil was a breeze after that last soaker.

(Always prefer dirt in my sandals over sand.)

I could tell after spending some quality time weeding around the fruit, we only had a matter of days left before our first crop would be ripe for the picking.  An heirloom Cherokee Purple, bright red Better Boys and Beefsteaks were the first to come.  Yum!

With all that said, I figure my first recipe post should share my absolute favorite use of our annual planting.  I call it, The Summer BMT (short for basil-pesto, mozarella and tomato).  

Meet the stars of the show.

It nicely marries the pungent flavors of vine-ripened tomatoes and basil with the subtle ones of creamy mozzarella.  And nothing, nothing is better than dipping the final product in a blend of good olive oil and Balsamic vinegar.  I could eat this every day.  Give our plants about another week of production, and that's exactly what I'll be doing!

The Summer BMT - makes two sandwiches
Ingredients:

For the sandwich

• 2 T olive oil
• 4 thick slices good french bread
• 4 thick slices fresh mozzarella, such as Bel Gioioso
• 2 T favorite pesto (my recipe to come)
• 1 medium tomato of choice

For the dipping sauce

• 1/4 cup olive oil
• Balsamic vinegar to taste

~To make the sandwich, heat grill pan or grill to medium heat.  Brush olive oil on the outside of bread slices and spread one tablespoon pesto on inside of one slice.  Place cheese on top of pesto, tomato slices on top of cheese, and top with remaining slice of bread.  Put the sandwich on top of grill and place cast iron skillet or foil-wrapped brick on top of sandwich to press.  When cheese begins to soften, turn sandwich to other side to finish heating through until cheese is fully melted.

~To make the sauce, add vinegar to olive oil until desired taste is reached (we like it tart).  It is best to use a hand blender, or other type of blender, to emulsify the oil and vinegar.

Recipe from The Lazy Daisy Kitchen