Our house has been infested.
With fleas, earlier in the summer, and lately with some very persistent ants.
But, mostly, with bread.
It started when I overbought buns for a cookout a few weeks ago. Micah was smoking a pork picnic roast and grilling burgers for almost 20 people, so I cleaned out the Daily Groceries bakery case and brought home enough buns for everyone to have two.
My calculations didn’t account for folks going bread-less, which many of them did (in order, I’m sure, to consume more of the delicious meats and veggies on the table).
So after the cookout, we still had about twenty buns leftover, but only enough uneaten burgers and barbecue for about half that.
We would’ve frozen the extra bread, but our freezer was already getting out of hand.
Which meant that, after the extra pork and beef were gone, we still needed to eat eight more buns, because of course I just couldn’t bring myself to waste them.
Four buns became vehicles for our delicious berbere-spiced
sloppy joes disorderly josephs.
A couple of onion rolls were transformed into savory French toast sandwiches with tarragon and some of Micah’s crispy home-cured bacon.
- Cook a few slices of bacon and set it aside, but leave the grease in the pan.
- Whisk together one egg with a little milk, salt, pepper, and dried tarragon.
- Batter the buns in the egg mixture.
- Cook in the bacon grease over medium heat until browned and crispy.
- Layer on a plate with bacon and top with a drizzle of maple syrup.
This French toast was not only quick and easy, but also a tasty way to repurpose those extra onion rolls. They soaked up the egg-and-milk batter beautifully, creating a fluffy, moist French toast that paired perfectly with the salty crunch of the bacon.
And when we finally got down to the last two bits of our booming bounty of buns, we made these:
This sandwich was also laughably simple, but so tasty.
- Preheat your oven to 400°F.
- Split two sandwich buns and brush the insides of both halves with olive oil, then sprinkle generously with salt and pepper.
- Add a few thick pieces of cheese (we used Edam) and some sliced tomatoes (we used a handful of halved sungold cherries).
- Close the sandwiches and wrap them in foil.
- Bake for 10-12 minutes or until the sandwiches are nice and warm and the cheese has melted.
- Add a big handful of fresh basil to each sandwich and enjoy!
The same day that we ate these delicious sandwiches, my friend Jackie brought me a jar of her generations-old sourdough starter, with instructions to feed the starter the next day and then bake with it the day after that.
I dutifully followed Jackie’s feeding instructions (minus the potato flakes/potato water), and that jar of yeasty goodness responded by giving me three large loaves of lovely bread:
I’m very excited to have a sourdough starter and a fantastic recipe now–but dang, we ended up with so much bread! Fortunately, I was able to share this stuff with two of my best friends, so Micah and I only had one big loaf left to eat ourselves.
Next time (tomorrow!), I plan on tweaking the feeding and baking proportions of this recipe to yield just one or two loaves at a time, and I’m also excited to try using my sourdough starter to make other yummy baked goods like cinnamon rolls or pizza dough. If you want to make sourdough but don’t have any starter, ask around to some bakerly friends and you can probably find someone who has extra. Or, you can always make your own like my blogging buddy Stephanie did a while back.
Anyway, so right when Micah and I thought we’d found the light at the end of the starch tunnel, we now had another very large loaf of bread to eat.
So we did what any sane person would do in this situation.
We made more sandwiches.
These sandwiches were salty and crunchy from the bacon, savory and spicy from the pesto, sweet and juicy from the tomatoes, and crispy and hearty from cooking in just a little bit of bacon grease. You could use your favorite pesto recipe or some store-bought pesto–or if you can hold out for one more post, you can use the parsley pistachio pesto we enjoyed (I’ll give you the recipe next time I write!).
Sourdough sandwiches, round two:
The pickled beets and onions gave this tasty sandwich a fantastic tangy sweetness that played nicely with the spicy fresh basil, creamy Edam, and sharp cheddar.
We enjoyed crusty hunks of toasted bread with a few other meals throughout the week until finally, today, there was only one big two-sandwich hunk of bread left.
So today (no pictures of this one–sorry!), we sliced up that last hunk of bread and filled our sandwiches with pesto, bacon, and cheddar for a yummy concoction that went perfectly with the free potato salad we got with our weekly Earth Fare coupons on Sunday.
Why devote an entire blog post to this most humble of feasts, this I-don’t-know-what-to-eat-so-I-guess-I’m-stuck-with-sandwiches brown bag filler?
What’s so great about the lowly sandwich?
Sandwiches can be boring, can make you feel like you’re in a mindless, hopeless bread-filling rut.
But that’s not how I feel about sandwiches at all.
To me, a sandwich is a blank slate, a beautifully clean canvas.
If you stuff your sandwich bread with wilted iceberg lettuce and a sad, sad slice of processed ham, then of course it’s not going to be a masterpiece.
But if you let yourself think outside the lunchbox, you can turn plain old bread into a delicious work of art.