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    Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker
    Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker
    Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker
    Ebook171 pages1 hour

    Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker

    By Jessica Harlan

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    About this ebook

    Use your sandwich maker to amp up your breakfast with these 101 savory and sweet recipes.

    Everyone loves a hot, satisfying breakfast sandwich. And thanks to the convenient new at home breakfast sandwich makers you can whip up one of these mouth-watering handheld meals in minutes! Whether you’re looking for an old favorite or interested in trying something new, the imaginative recipes in this book utilize the wildly popular sandwich makers for the most delicious egg sandwiches ever, including:

    Classic:

    • Ham & Egg English Muffin

    • Lox & Cream Cheese Bagel

    • Sausage & Cheese Biscuit

    Creative:

    • Chicken & Waffles

    • Canadian Bacon & Pineapple

    • Peanut Butter & Banana

    Healthy:

    • Tomato & Swiss

    • Turkey & Egg Whites

    • Spinach & Feta

    Gourmet:

    • Herb Pancakes with Prosciutto

    • Crumpets with Smoked Salmon

    • Croissant with Ham & Brie
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJul 1, 2014
    ISBN9781612433714
    Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker
    Author

    Jessica Harlan

    Jessica Goldbogen Harlan is a professional chef, food writer, and recipe developer. Her previous cookbooks includeRamen to the Rescue, Tortillas to the Rescue, Homemade Condiments, Crazy for Breakfast Sandwiches, and Quinoa Cuisine (co-written with Kelley Sparwasser). A graduate of the Institute of Culinary Education in New York City, Jessica has written for a number of magazines and websites. She lives in Atlanta, Georgia.

    Read more from Jessica Harlan

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      Book preview

      Crazy for Breakfast Sandwiches - Jessica Harlan

      INTRODUCTION

      Breakfast: The Most Important Meal

      I love breakfasts and brunches—everything about them. Savory egg dishes (preferably involving biscuits or a rich hollandaise sauce), cinnamon rolls and other pastries, decadent pancakes or French toast, you name it.

      But, like most people, I rarely have time to make the elaborate morning meals of my dreams, even on the weekends. My solution? For a quick and tasty morning meal, I make a sandwich! You can pack a world of flavors alongside an egg between pieces of bread, English muffin, or even bagel. Healthy or decadent, vegetarian or meaty, fancy or lowbrow—the choice is yours.

      And never have breakfast sandwiches been easier or more convenient to make thanks to the array of specifically designed cooking tools at your disposal, including egg rings, microwave egg pans, panini presses, sandwich grills, and even all-in-one breakfast sandwich makers. My personal favorite for making these handheld meals—and the one I used to make all the recipes in this book—is the breakfast sandwich maker from Hamilton Beach.

      The Hamilton Beach appliance cooks an egg, toasts the bread, melts the cheese, and heats other ingredients at the same time, then assembles the sandwich with the flick of a lever. Another all-in-one machine is the West Bend Egg and Muffin Toaster, which cooks all your ingredients in separate compartments and then allows for easy assembly.

      Another way to produce a perfectly proportioned breakfast sandwich is to use a microwave egg pan or a stovetop egg ring, both of which form a perfectly round cooked egg. Progressive International has a microwave version with 2 round compartments for eggs and another section for heating bacon, sausage, or other ingredients, and Nordic Ware offers an Eggs ’N Muffin Pan that heats up your egg and meat together in one pan. Once you have cooked the egg and heated the other ingredients, I recommend putting the assembled sandwich into a panini press or other sandwich grill to toast the bread and melt the cheese.

      Since the recipes in this book use the Hamilton Beach breakfast sandwich maker, the egg is placed in the top ring compartment, while the other ingredients of your sandwich are placed in the bottom. With a little tweaking, any of the recipes in this book can be made using one of the round egg cookers and a traditional sandwich press. If you opt for this multi-step approach, feel free to layer the ingredients in whichever order works best for your particular cooker.

      The majority of the recipes in this book are for breakfast sandwiches, but once you have a sandwich maker you’ll probably want to maximize its use. That’s why I’ve included creations that can be enjoyed any time of day, from lunch to dinner to dessert. For college students, office workers, and others with limited kitchen facilities, I hope this will help you utilize your sandwich maker to its full potential.

      The Breakfast Sandwich Through the Years

      McDonald’s is commonly credited with being the first major restaurant chain to offer a breakfast sandwich: its Egg McMuffin debuted in 1972. The creator of this sandwich was one of the chain’s franchisees, attempting to make a handheld version of eggs Benedict. His sandwich was an instant success, and other restaurant chains hastened to create their own handheld breakfasts. Burger King introduced its Croissan’wich about a decade later.

      Meanwhile, as people recognized the practicality of a hot, nourishing breakfast that’s perfectly portable, breakfast sandwiches started popping up on menus at city diners, coffee shops, and food carts. Today these sandwiches are getting fancy: Starbucks and Panera both offer artisan breakfast sandwiches made with rustic bread and fancy cheese.

      The Breakfast Sandwich Kitchen

      When you get to be as obsessed with making breakfast sandwiches as I’ve become, you’ll see every other meal as an opportunity to squirrel away a few leftovers to tuck into the next morning’s meal. Since you only need an ounce or so of an ingredient for a breakfast sandwich, it makes sense to plan your sandwiches in conjunction with other meals in order to use ingredients wisely.

      Here are some tips to help you become a breakfast sandwich pro:

      Set aside small amounts of cooked meat and vegetables that would work in a breakfast sandwich. A few stalks of grilled asparagus, a couple ounces of broiled salmon, a slice of steak, a few spoonfuls of cooked corn—these are just a few examples of leftovers that can be incorporated into a breakfast sandwich.

      If you’re making pancakes or waffles on the weekend, cook a couple just the right size to fit your sandwich maker. We always have a ton of pancake batter left over, and I cook it up in 4-inch rounds to use in sandwiches during the week. Sometimes I’ll even sprinkle in cheese or herbs to make savory versions.

      Be sure to fully preheat your sandwich maker before using it, so that food cooks thoroughly. I like to plug mine in before I start assembling and preparing the ingredients for my sandwich; usually it’s preheated by the time everything is ready to make my sandwich.

      I recommend using large eggs in your sandwich maker. Extra-large eggs have the potential to overflow the compartment. I always crack the egg into a small bowl first, giving me more control when I pour it into the sandwich maker. If you’re daring, go ahead and crack it right into the top compartment.

      Cut or fold foods to fit the sandwich maker. A pair of kitchen shears or an appropriate-size (4 inches in diameter works well) metal biscuit cutter is great for trimming meat, cheese, and bread into rounds.

      Precook meat. The top compartment of the sandwich maker gets hot enough to cook an egg, but the bottom compartment doesn’t get quite as hot—and certainly not hot enough to cook meat in the short cooking time that’s involved. It’ll heat meat or melt cheese, but ingredients such as bacon, sausage, and fish should be fully cooked before you put them in the sandwich maker.

      Sandwich-Making Tools

      You’ll find the following tools useful for making the recipes in this book.

      Muffin-top pan. This specialized baking pan looks like a muffin pan, but it has wider, shallower indentations (usually about 1/2 inch deep). I found one with cups the same size as my sandwich maker’s compartments (about 4 inches across), and I use it to bake biscuits and other foundations for my sandwiches. A whoopie pie pan is another option, if you can find one with big enough indentations.

      Small silicone-coated turning spatula. A mini spatula is just the right size for lifting a piping-hot sandwich from sandwich maker to plate. A plastic or rubbery silicone coating won’t scratch the nonstick finish on the appliance.

      Custard cup. A little cup or ramekin, big enough to hold about 1 cup of ingredients, is ideal for prepping an egg or mixing up a small batch of ingredients. I buy the glass kind that has a rounded bottom; the shape facilitates thorough mixing.

      Biscuit cutter. A round metal biscuit cutter—the kind that looks like a metal ring—is ideal for cutting bread and other ingredients to size. Find one that’s as close to the size of your sandwich maker’s compartments as possible. Four inches is ideal.

      Toaster oven. Some recipes call for small quantities of cooked food, such as biscuits or bacon. A toaster oven is handy so that you don’t have to heat up your full-size oven just to make 2 biscuits.

      Small skillet. A small skillet—preferably nonstick for easy cleanup—is handy for cooking small amounts of food on the stove before you add them to your sandwich maker. I suggest an 8- or 10-inch size.

      Kitchen shears. A clean pair of kitchen shears is useful for cutting ingredients into the right size.

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