Grilled Goat Cheese, Bacon, and Jam Breakfast Sandwich

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While it’s not the prettiest specimen, this sandwich is one of my all-time favorite, go-to breakfasts (and honestly, lunches). It’s a little weird with the bacon, cheese, egg, and jam all mingled together, but it’s weird in the most sensical way…I promise. It hits all of my cravings–salty, sweet, rich, tangy, and crisp–in each bite. Honestly, I can’t believe I’ve never shared this with you before because we have it ALL THE TIME.

A version of this sandwich often makes weekend appearances when we want something more than just cold cereal for breakfast. I almost always have the ingredients on hand and switch them up according to whatever is in the refrigerator. If I don’t have goat cheese, I will happily swap in cheddar, pepper jack, fontina, or whatever there is hanging out in the cheese drawer. If there isn’t any bacon–ham, proscuitto, or any pork product works just as well. An egg is always required, and if I weren’t pregnant, you’d better believe it’d be a runny one. The jam gets mixed up too–this time I used marionberry because–I live in Portlandia* now–and it’s was in the fridge. If I have some leaves of arugula wilting away in the crisper drawer, those go in there as well for some spicy-green bite. Really it’s an anything goes sandwich so long as you have a sweet, jammy spread, some sort of salty-cured pork situation, an egg, cheese, and some bread.

*Ps, when my brother-in-law and his gf were here visiting last week, we definitely waited in an out-the-door-long brunch line, walked by a store with birds on everything, and they saw Carrie and Fred handing out Voodoo donuts at Powell’s books. True life.

Grilled Goat Cheese, Bacon, and Jam Breakfast Sandwich

I mean, I know you can make a sandwich without a recipe, but look at this as a guide to a deliciously weird breakfast.

2 slices bread

soft butter

jam of choice

goat cheese

2 slices crispy bacon, cut in half

fried egg, however you like

Heat a skillet over medium heat. Butter the bread on the sides that will make contact with the pan. Spread a thin layer of jam on the opposite sides of the bread that are buttered. Spread or sprinkle some goat cheese chunks on one piece of the bread on the jam side, lay the slices of bacon across the top and place the egg on top of that. Top it all with the second piece of bread, jam side on the inside, and grill in the heated pan until the goat cheese is melty and the bread is golden brown and crisp on both sides. EAT.

 

 

 

Spicy Pecan Banana Bread

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Yesterday, I shared some sriracha-maple pecans on my Instagram feed. The pecans are coated in a mixture of maple syrup and sriracha, making for a sweet-savory combination that is seriously addictive.

Seriously. I cannot stop eating them.

The pecans are delicious enough on their own, as a snack, but I had to put ‘em in some banana bread. This spicy situation began this weekend when we went to Salt & Straw for a waffle cone with Sean’s brother and girlfriend, who are visiting this week. This month at Salt and Straw they have a spicy banana walnut ice cream…gah! it’s so good! It’s so good that Sean and I both got a scoop. Which is major since we almost never order the same things–so we can share, obvs. As we were enjoying our treats, I immediately told Sean I wanted to make a bread version using pecans.  Thus, this banana bread.

Plenty of chopped pecans get folded into the banana batter–that also contains a bit of sriracha for a little background hint of savory-spice. The sriracha isn’t super pronounced here, it just brings a bit of salty-heat that plays so nicely with the sweetness of the bananas in the bread and the maple syrup on the pecans. Then, more of those spiced pecans stud the top of the bread so you get a bit of sweet-crunchy-spice in every bite.

Spicy Pecan Banana Bread

Adapted from this recipe.

For the pecans:

2 cups whole, raw pecans

1 tablespoon sriracha

3 tablespoons maple syrup

1/2 teaspoon cinnamon

2 teaspoons granulated sugar

For the bread:

4 very ripe bananas

6 tablespoons unsalted butter, melted and cooled

1 cup sugar

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon sriracha

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon kosher salt

Preheat the oven to 350˚F. Line a baking sheet with parchment and spray a 9×5 inch loaf pan with coconut oil spray or other cooking spray. Line the sprayed loaf pan with parchment, leaving an overhang on two sides, secure the overhang with binder clips. Set both pans aside.

In a bowl toss the pecans with the sriracha, maple, and cinnamon until evenly coated. Spread onto the prepared baking sheet and bake in the oven for 13-15 minutes. Remove the pecans from the oven and toss with the 2 teaspoons of sugar to coat, cool slighty. Chop 1 cup of the pecans coarsely and set aside while you make the batter.

In a bowl mash the bananas well and mix with the cooled butter, sugar, beaten egg, vanilla, sriracha, and milk until well combined. In a mixing bowl, whisk together the flour baking powder, salt, and cinnamon. Fold the banana mixture into the flour mixture until just combined. Fold in the chopped pecans. Scrape the batter into the prepared loaf pan and arrange as many whole pecans (from the remaining 1 cup of pecans) on top of the batter as you’d like. Bake in the center of the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the bread comes out clean. If the pecans begin to get too dark part of the way through, tent the bread with foil and continue to bake until done. Cool on a rack before slicing and serving.

Soft Pumpkin Sandwich Buns

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So, originally this post was supposed to be a pie…but it turned into a swamp of sour cherries and melted crumble topping, despite the perfect, flaky crust. I mean, we still ate it…but, I couldn’t bring myself to share that fugly mess.

So, I made these tender buns (haha, tender buns…I’m 5). Soft, little buns perfect for post-Thanksgiving sandwicher-y and flavored with Autumn’s ever-present flavor, pumpkin. I made these buns in advance for next Thursday’s turkey burger-ing. I think I may have mentioned before that we are not doing it up Thanksgiving-style this year, but instead making an abbreviated turkey-full dinner and then going to see Catching Fire because I REALLY want to (even though I suspect Sean is lukewarm about it, he’s also nice).

Anyway, I’m going to build these burgers, that taste like thanksgiving in a few bites, on these here buns. I’m excited about it.

Back-to-back bread posts must mean it’s a CARB-PARTY.

Soft Pumpkin Sandwich Buns

Makes about 12, 2.5 ounce buns

These bun can be made in advance (weeks!) and popped into the freezer. It takes an hour or two for them to defrost at room temperature and they are still delicious. I like to split them, spread with a little butter, and toast ‘em up before building burgers or sandwiches. 

3/4 cup warm milk (about 100˚F)

1 tablespoon honey

2 teaspoons yeast

1 large egg

1/2 cup pumpkin puree (not pie mix)

5 tablespoons unsalted butter, melted and cooled

3 1/4 cups flour, plus more for dusting

1 teaspoon salt

egg wash: 1 egg plus 1 tablespoon cream

black sesame seeds for sprinkling

Stir together the warm milk, honey, and yeast. Set aside until foamy.

Whisk the egg with the pumpkin and cooled, melted butter in a small bowl.

In a mixer fitted with the dough hook, combine the flour with the yeast + milk mixture, and the pumkin mixture. Turn the mixture on medium and mix for 8 minutes. The dough will be very sticky, we want it this way.

On a well-floured surface turn out the dough and knead it about 5-10 times, adding flour as needed to handle. The less flour you add the more tender and soft the buns will be. Place the dough ball in a greased bowl and cover with greased plastic. Allow to rise until doubled in size, at least 1 hour.

Prep two baking sheets by lining with parchment.

Punch down the dough and divide it into equal pieces—I use a scale for this and go for 2.5 ounce buns. Roll each dough piece into a ball and set on a parchment lined baking sheet. Cover the buns with greased plastic wrap and allow to rise until doubled in size. Brush the tops of the buns with egg wash and sprinkle with sesame seeds. Preheat the oven to 400˚F and bake 1 pan at a time for about 15 minutes, or until the buns sound hollow when tapped on the bottom. Remove from oven and cool completely before serving or freezing.