Crazy for Breakfast Sandwiches: 75 Delicious, Handheld Meals Hot Out of Your Sandwich Maker
Jessica Harlan
Language: English
Pages: 180
ISBN: 1612433707
Format: PDF / Kindle (mobi) / ePub
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
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Wise Words and Country Ways for Cooks
Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes
small bowl, make the salsa by combining the avocado, corn, lime juice, and jalapeño. Season to taste with salt. 2 Preheat the sandwich maker. Break the egg into a small bowl and pierce the yolk with a fork. 3 Place the corn cake in the bottom compartment of the heated sandwich maker. Lower the middle plate. 4 Pour the egg into the top compartment. Close the sandwich maker. 5 Cook for 4 minutes, or until the egg is set. Slide open the middle plate to drop the egg onto the corn cake; remove
mozzarella cheese with chunks of fresh mozzarella, the kind that comes in a tub of water. Makes 1 serving Ready-made pizza crust (such as Boboli) 2 tablespoons pesto 1 tablespoon roughly chopped Kalamata olives 2 cherry tomatoes, thinly sliced 2 tablespoons grated mozzarella cheese Sea salt and ground black pepper 1 Preheat the breakfast sandwich maker. 2 With a round cutter or a knife, cut a round from the pizza crust to fit the sandwich maker. Spread the pesto over the crust, then
divide your batter in half to make a couple different types. Makes about 10 (4-inch) pancakes 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 teaspoons sugar 1 large egg 1/2 cup milk (whole or lowfat) 2 tablespoons butter, melted and cooled slightly Additional butter for pan 1 In a medium bowl, combine the flour, baking powder, salt, and sugar. Stir with a whisk to combine thoroughly. In a separate bowl, whisk the egg until smooth, then whisk in the milk
(page 119) or the Raspberry-Nutella Stack (page 116). BUCKWHEAT PANCAKES I originally developed these pancakes for the Millionaire sandwich on page 57, but their hearty flavor would work well with other pancake-based sandwiches in this book, both sweet and savory. I adapted the recipe from a Russian cookbook from the 1980s called The Art of Russian Cuisine, by Anne Volokh. These are a little more work than traditional pancakes, since you beat the egg whites as for traditional Russian blini, but
can assemble a yummy little s’mores-inspired sandwich in your sandwich maker. Don’t skip the step of buttering the plate; it keeps the marshmallows from sticking. Makes 1 sandwich Butter, as needed 2 slices raisin bread, lightly toasted 2 miniature milk chocolate bars (about 1 ounce total) 2 marshmallows or ⅓ cup miniature marshmallows 1 Rub the bottom of the top compartment lightly with a bit of butter, then preheat the sandwich maker. 2 Using a 4-inch biscuit cutter or a knife, cut
