Sandwiches: they’re a staple in the American culinary repertoire. These handheld meals – whether we’re talking about the classics, like peanut butter and jelly, or something more innovative, like New York City’s newest obsession, the ramen burger – are beloved.
As a college student, I often turn to sandwiches as an easy midday meal. In this blog post, I’m going to talk about two of my favorites: a spiced fruit-and-cheese baguette and a twist on grilled cheese.
Last semester, I studied abroad in Paris, France (more to come about that amazing experience), so obviously, my love for baguettes only grew. In Paris, baguettes are cheap and convenient. There are bakeries on nearly every block. On my daily walk from my apartment to the Volontaires metro, I passed at least three different bakeries, and they all sold their baguettes for less than a euro. It’s hard to get a really great baguette here in the U.S., but in a pinch I buy my baguettes from Whole Foods. If your neighborhood bakery makes baguettes from scratch, that’s an even better option.
Spiced Green Apple and Goat Cheese Sandwiches
Makes one baguette sandwich
3 Granny Smith apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch ground pepper
4 oz goat cheese
Cut apples in half. Thinly slice the apple halves. The slices should look like half moons.
Juice the lemon and pour juice into a large bowl. Add apple slices, cinnamon, nutmeg and pepper. Toss the ingredients together, coating the apples in the spices.
Cut baguette in half lengthwise. Spread goat cheese on the bottom half and neatly lay apples on top.
Top with the other baguette half or serve open-faced and cut into squares as a snack or appetizer.
Take a grilled cheese sandwich, add a fried egg and some homemade jam, and you’ve got my Breakfast Grilled Cheese. Bacon would also taste great on this sandwich. I like this sandwich because it’s so much more filling than an ordinary grilled cheese.
Breakfast grilled cheese is sweet, salty and very, very messy, so grab a napkin.
Breakfast Grilled Cheese
Makes two sandwiches
4 slices wheat bread
Cheddar cheese, shredded or sliced
2 tbsp unsalted butter or margarine
Jam or jelly of your choice (I like raspberry jam or apple jelly)
Use 1 tablespoon of butter to butter both sides of each slice of bread. Place them in a pan over medium heat and brown on one side. Place the bread on a plate, with the browned side down.
Cover two slices of bread with shredded or sliced cheddar cheese. Spread jam on the other two slices.
Grease another pan with the remaining 1 tablespoon of butter. Crack one egg into the pan. Cook the egg for a minute or less – just until the bottom is set. The egg should be opaque white on the bottom. Flip the egg and cook until the egg is set – the yolk should no longer be visible. Repeat with the other egg.
You can test the doneness by very lightly poking (not piercing) the eggs with your spatula; the white part of the egg should be firm and the center should be soft. When you bite into the sandwich, the yolk should ooze out.
Assemble your sandwich by placing the hot fried eggs on top of the cheese-covered slices of bread. Place the jam-covered slices on top and enjoy the messy goodness!