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Pastrami and Apple on pumpernickel rye
There’s a rainbow of autumn in the trees, and as they change color we also consider change in our own lives. A new job, maybe? A different place to live? A new love? Pastrami and apple are here to teach you a small cautionary lesson about change: sometimes it leaves you with regret. The biting […]
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Double-cheeseburger on Italian
Wait, wait, wait! This is all wrong. None of this goes together. Two homemade cheeseburgers that are chunkier than flat– that happens sometimes. But to sit two cheeseburgers side by side? What are you thinking? Is it drugs? Are you on drugs? You must be by picking Italian bread, split from the middle of the […]
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Bacon on english muffin
Rough morning? Look like a hard week ahead? You could use a treat, huh? Well these crispy strips of bacon could start you off right. In between two halves of a toasted wheat english muffin, a minefield of nooks and crannies, they have just as much crunch and crisp. Since you’ll be so active with […]
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Pastrami and Turkey on rye pumpernickel
This is one of those sandwiches that’s built for confusion, which makes it a perfect representative of today’s society. You bite and feel the tang of the rye pumpernickel– good, but flavored with something else. Ah yes, spiced yellow mustard takes over your attention. Then a kick of smoked herbs from pastrami step to the […]
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Meatloaf and cheese on wheat
Leftovers tend to make great sandwiches. Take this example of meatloaf, featured more artistically previously, now simple and sitting on the kitchen counter among its tin-foil wrapping and ketchup topping. Sometimes a good crumbly re-heating (or cold) meatloaf could use help staying together, hence the added provolone. Sure, you could make yourself up a second […]
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Chicken Tenders and Provolone on Italian
It’s been a long weekend of cleaning and laundry. You’ve matched every sock, folded every tee-shirt, and ironed every shirt with buttons. You deserve a treat, like this mild-looking concoction. The tenders, coated in breadcrumbs and flavored with garlic and oregano, bring a swift kick to the soft, airiness of Italian bread. A slice of […]
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Pastrami and Swiss on wheat
I can hear the traditional sandwich-makers already: “Oh wheat?!” Why not? The heartiness of wheat tames the salty pastrami and slight tang of Swiss cheese. If those two are not enough alone, add mustard. We did. It was totally worth it. It made the sandwich that much more flavorful, confident, and strong. It stands along […]
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Almond Butter and Nutella on wheat
Almond butter– the more expensive and less creamy cousin of peanut butter– is packed with protein and healthy fats. It’s like eating almonds, right? Kind of. It’s a little flat on its own, shorter on sugar than peanut butter. Fix that by mixing in some of our beloved spread, Nutella. The flavors complement each other […]
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Peanut Butter on Strawberry Pop Tart
The yin and the yang. The creaminess of natural peanut butter and the fake as hell ingredients of a strawberry pop tart. Both contributors in the sweetness category, each is pretty tasty without the other. But what’s supposed to be in a pop tart anyway? Some sort of jelly, right? So step it up and […]
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Huevos Rancheros on wheat toast
You may not find many recipes for huevos rancheros taking you down the path of scrambled eggs, but you don’t need to follow anybody’s rules. Neither do we. These scrambled eggs are livened with pepperjack cheese and topped with salsa, making it a nice alternative to traditional breakfast. Throw it on some toast, because that’s […]