Tag Archives: sandwich

Put an egg on it!

Matthew:  Recently, my friends at work have been obsessed with putting eggs on top of dishes that one wouldn’t always think of putting an egg on top of.  I think the appeal of this is if the yolk is runny, you can then break it open and it will become a sauce for whatever food items it is perched upon.  These eggs also add more sustenance and can turn snack-like foods into meals.  For my “put an egg on it” dinner, I tried making a sandwich with CSA veggies and Madison Sourdough bread.  I toasted the bread, then topped it with grilled patty pan squash, heirloom tomatoes, basil, feta, salt, pepper, and olive oil.  For the egg, I followed the overly complicated directions for poached eggs in The Joy of Cooking which involved putting the egg in boiling water with vinegar until set and then transferring it to 150 degree water.  I had a hard time getting water to be 150 degrees, so my eggs ended up slightly over-done.  They weren’t bad, but after they alighted on my sandwich, the yolk failed to run.  I’d like to try my hand at poached eggs again, perhaps following a different recipe.  I do have to say that after trying it, I like the idea of putting eggs on things.  I will definitely be doing more of this.


Quick Sandwich Bread

Matthew:  I’ve been making this bread almost every week so far this year.  It slices great for sandwiches and is really delicious toasted.  I started with a basic white bread recipe in The Joy of Cooking, and added whole wheat flour, millet, and flax seeds to make it healthier.  It’s a great recipe because it only takes ~2 hours from start to finish.  Here’s the recipe with the adjustments I’ve made:

Fast White Bread from The Joy of Cooking

Combine with a mixer or by hand in a large bowl:

2 cups flour (I use 1c regular and 1c whole wheat)

1 T sugar

1 package quick rising active dry yeast (2 1/4 t, I add a little bit more to help it rise better)

1 1/4 t salt

handfull of millet and flax seeds (or whatever grain or seed you want)


1 cup very warm (115-125 degrees F) water

2 T melted butter

Mix for one minute on low or by hand.  Gradually add more flour (~1/2 to 1 c) until the dough is moist but not sticky.

Knead for 10 minutes.  Transfer to an oiled bowl and cover loosely.  Let rise for 45 minutes or so.

Punch down, form into a loaf.  Put into an oiled bread pan and let rise for 45 minutes or so.

Bake at 450 for 10 minutes, then turn oven down to 350.  It is supposed to bake for 30 more minutes, but mine is usually done in less than 10 more minutes.

Pulled Chicken Sandwiches and Roasted Sweet Potato Wedges

Katie:  I wanted to try something different that might appeal to a certain fast food fan, so I found this recipe for pulled chicken sandwiches.  I replaced the ketchup with tomato sauce and a little honey to try to make it a little healthier.  I had to almost double the amount of tomato sauce, since the mixture was too dry at first.  I decided to try making my own buns using this recipe for whole wheat buns.  As sides, I made roasted sweet potato wedges and roasted carrots with honey.  It was a good meal!  I think next time I would use a different recipe for the buns, since they were kind of dry, but I would use the other recipes again.

Update:  In order to have enough buns for leftovers this week I tried using this recipe.  I cut the recipe in half and used part whole wheat flour and part all-purpose flour.  They turned out much lighter than the first recipe I tried.