Back in April, I posted about one of my favorite egg sandwiches made with a simple fried egg, fresh humus, and slices of ripe tomato on a whole wheat Ciabatta. Sandwiches prepared with a perfectly fried egg (with a warm runny yoke) are ideal because the egg provides both the protein (white) and the dressing (yoke). For me, the combination of silky yoke with tender egg white on a fresh piece of bread is sandwich nirvana.
Recently, I prepared a simple egg sandwich with lots of freshly ground black pepper and Kosher salt and a single, hand cut, slice of Provola. I made the sandwich on surprisingly good Chiabata from the in-house bakery at our local Whole Foods. I also included a side of basmati rice sautéed with mushrooms (cremini) and lots of fresh parsley. I enjoyed the sandwich with a cold glass of Leffe Blonde.
National Sandwhich Day: Two Sandwich Recipes, Roasted Peppers, and My Guide to Italian Meats
In honor of National Sandwich Day here are two of my favorite egg sandwiches as well as a guide to Italian cured meats and how to make your own roasted peppers. Enjoy the day and make a sandwich for dinner…
Stovetop Eggplant Parmigiana Recipe
(photo: stove top eggplant parmigiana)One of the interesting culinary tidbits in Calabria is that most home cooks do not use their oven during the summer months given the intense weather. The logic makes sense, however what does the dedicated…