Brunch Sandwich

>> Monday, May 27, 2013

If I ever open a restaurant, it will be called Brunch.

And I will serve only brunch.

And this sandwich will be the signature item on the menu.

It sounds a lot more complicated than it actually is.

Let's break it down:

  • First you'll need to roast one large portabella per sandwich you intend to make. (You can find some handy instructions in this post all about the merits of mushrooms for runners.)
  • You'll need slices of tomato and avocado, too. As well as some cream cheese or Tofutti, which is what we had in the fridge.
  • The french toast is just slices of sourdough bread soaked in an egg mixture and then cooked over medium-high heat on both sides until browned.
  • = 2 whole eggs + 1 tablespoons Chipotle Vegenaise + 1-3 tablespoons almond milk. Whisked.
  • (That should be enough to soak 6 to 8 slices of bread or make 3 to 4 sandwiches.) 

Sandwich assembly is quite easy.

Slice everything up nice + thin, then pile on to your liking.

Fold into a sandwich and cut.

You may remember back in my last waffle post that I had intended to give you a waffle sandwich recipe that was of the savory variety. Well, yes. But I never took photos. Anyway, this is pretty much THAT sandwich.

But there's more sandwich deliciousness where this came from.

Stay tuned . . .

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