It’s what’s for dinner!

Mmmmm….

I love breakfast sandwiches. Whoever first put eggs and meat and cheese on some kind of bread should be awarded a Nobel Prize.

In fact, there should be a Nobel Prize for food. But that’s a thought for another time.

Tonight was Breakfast Sandwich for Dinner Night, which happens pretty frequently at Casa Jaquandor because we love them and we always have stuff on hand to make them. What’s nice about breakfast sandwiches is the variability: they’re not unlike burgers in that regard. About the only thing you have to have is bread, egg, and cheese. Anything else is fair game: extra protein, grilled veggies, more cheese, hot sauce, other condiments.

You can vary the cheese, obviously–smoked Gouda makes a nifty flavor change, and I’m a firm believer that you should make as much room in your life for different varieties of cheese as you can. Using brie as a spreading cheese on sandwiches? That’s great stuff!

I suppose you could even use different eggs from different birds, though I’ve never gone that far. The bread is the biggest option for changing things up. A good hearty bun is great, and biscuits are classic. Good old bread is great, too…but don’t stop there! Making waffles? Make a couple extra, cut them into segments, and use the waffles as the casing for your breakfast sandwich. The sky is the limit, folks.

And if you’re wondering what’s on the sandwich pictured at the top of this post? From bottom to top: Provolone*, a sausage patty**, egg***, Canadian ham****, and hot pepper jelly*****! Mine is on white bread; The Wife’s was on gluten-free bread.

*Never put a protein that has a lot of internal juices directly on the bottom bread. A fatty layer is best. In this case, cheese. On a burger, the bottom bun is where I spread mayo.

**We buy our breakfast sausage from Hanzlian’s, a local sausage maker whose products we love.

***Only one egg this time, what with all the other proteins.

****I’m not sure if there’s a difference between “Canadian ham”, as this is packaged, and “Canadian bacon”. Canadian bacon is good stuff. As a kid I used to get pouty when my parents would order it on pizza, which was an incorrect position to take. Get over it, Young Me!

*****Hot pepper jelly is my new “secret weapon” condiment. I adore the stuff, and it probably deserves a post of its own.

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1 Response to It’s what’s for dinner!

  1. Roger says:

    You are correct about not putting juicy stuff on the bottom.
    I have no idea what the difference between Canadian ham and Canadian bacon.

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