By: Wes Simons | May 13 2010
Posted in Cook It - From All Over

The sandwich is named after John Montagu, the 4^th Earl of Sandwich. Montagu was fond of two slices of bread with meat in between (something that had been occurring for hundreds of years before) and others started to order “the same as Sandwich.” Thus, the sandwich was born.

Photo: Wes Simons

The sandwich will always have a special place in my heart; it offers a level of creativity and flavor combination unheard of in any other dish except for maybe pie (which of course is just a much grander version of a sandwich). Sandwiches are so popular because they can be made using almost any ingredients, but of course the best sandwiches are made with the freshest ingredients. Sandwiches are generally considered lunch fare, but they are slowly making headway with the breakfast crowd. I’ll list a few of my personal favorite breakfast sandwiches here, and feel free to add any good recipes in the comments section.

Whip two eggs and then cook as you would an omelet. The result should be a roughly bread-sized portion of egg. Toast two pieces of bread (I've been enjoying Dave’s Killer Bread) and spread a good helping of mustard on each side. Add two slices of cheese, some spinach leaves, sprouts and if you don’t mind meat, some ham. Combine the two halves, slice down the middle, and you have a healthy and full day’s worth of energy breakfast.

Another variation involves slightly more exotic, but equally tasty, ingredients. For this sandwich, I like to use an artisan bread, but I leave it untoasted. Spread goat cheese over both slices of the bread and layer one of the pieces with wet-smoked salmon. I also like to add some veggies to this sandwich. Once again sprouts work well, but it's pretty darn good au naturel.

Please post some great sandwich combos, we’re dying to try something new.

 

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