This sandwich idea came from my friend Dave's delicious looking bagel-sandwich he was eating during a class the other day. I knew immediately I needed to kind of- sort of re-create my own. It came out pretty darn good, especially the shallot-garlic cream cheese. The veggies I picked up from the farmer's market & the bread from the Homestead Bakery. For Jediah's sandwich I added a few slices of summer sausage. Simple & delish.
breakfast sandwich.
serves 4
1 baguette, cut into desired sections, then sliced down the side
1 tomato, sliced
1 cucumber, sliced
1 head of leafy lettuce
a handful of briney olives, chopped
(optional) thin slices of Vermont Smoke & Cure summer sausage
sea salt & cracked pepper
shallot-garlic cream cheese (recipe below)
shallot-garlic cream cheese.
makes about 1 1/2 cups
1 pkg. cream cheese, softened
1 shallot, quartered
1 clove garlic
2 TBL fresh rosemary
sea salt & cracked pepper
breakfast sandwich.
serves 4
1 baguette, cut into desired sections, then sliced down the side
1 tomato, sliced
1 cucumber, sliced
1 head of leafy lettuce
a handful of briney olives, chopped
(optional) thin slices of Vermont Smoke & Cure summer sausage
sea salt & cracked pepper
shallot-garlic cream cheese (recipe below)
- In the a 350 degree oven, toast the baguette for about 3-4 minutes.
- Slather both pieces of your sandwich with shallot-garlic cream cheese, layer tomatoes, cucumber, olives, (optional sausage slices), season to taste & then add your lettuce. Voila.
shallot-garlic cream cheese.
makes about 1 1/2 cups
1 pkg. cream cheese, softened
1 shallot, quartered
1 clove garlic
2 TBL fresh rosemary
sea salt & cracked pepper
- Add shallot, garlic & rosemary to a food processor & blitz until fine. Add cheese & seasoning. Blitz until smooth.
happy october, happy eatings & cheers!
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