The Ace Hotel New York has the groundbreaking sandwich shop No. 7 Sub, while the Ace Hotel Palm Springs has King's Highway diner, which isn't known for its sandwiches, but I got one there anyway. Specifically, the Breakfast ALT, which last Saturday called out to me as the perfect food bridge between breakfast and lunch.
Like my beloved BLTAE (pronounced BLT-tay), this BLT tosses egg and avocado into the mix, served on a brioche bun. Given that Ace put the "A" first in the name, I found the avocado on mine somewhat paltry compared to my dining companions', so I asked for extra.
They gave me a bowlful, and I fixed it up quite nicely. See what it looked like before the extra avocado after the break.
Fourth of July camping means hot dogs, s'mores and — at my campsite — sandwiches. This time, the surfeit of sandwiches wasn't even my doing, but I'm certainly not complaining.
We spent the weekend car camping (or was it glamping?) at Salt Point State Park with a group of 11 friends and one toddler. We divvied up the meal duties, and on Saturday night, Adam and Libby made delectable pulled pork sandwiches served on outstanding slider rolls with purple cabbage slaw. So picturesque we stuffed ourselves silly.
Sunday morning, since Ann already called dibs on the usual breakfast burritos, Andrew and I took a stab at breakfast sandwiches. See the results.
Whether you need a healthy breakfast or hangover cure, Subway is here to help. Starting in April, the sandwich chain will roll out a breakfast menu featuring egg sandwiches on your choice of whole-wheat English muffin, flatbread, or yes, Subway's usual six-inch or footlong rolls.
I love breakfast sandwiches with an all-consuming passion, especially after a night of drinking. But 12 inches of bacon and egg seems a bit excessive. On an English muffin, though, the other choices sound reasonably healthy and yummy: Western egg and cheese, ham, egg, and cheese, and steak or bacon with egg and cheese. You can even garnish them with veggies or order egg whites only.
Oddly, the article makes no mention of Subway's first attempt at breakfast sandwiches on round kaiser rolls many years ago. Am I the only person who remembers those?
I've said before that Andrew makes a mean egg sandwich. After his last egg and kale sandwich home run, he continued our kale obsession for this sweet and savory waffle 'wich.
Composed of maple-smoked bacon, kale cooked with sauteed onions, perfectly waffle-shaped eggs, and slightly sweet whole wheat waffles, these sammies made for a scrumptious breakfast for dinner dish.
If you've never made a waffle sandwich, you are seriously missing out. Take a walk down waffle lane with even more photos.
When my vegan college roommate gushed about kale, I didn't understand the concept of loving a vegetable (plus, I think when she said "kale," I thought "kelp.") I've since grown up and learned that good vegetables can be so delicious they almost feel indulgent. My latest obsession is my new favorite winter green, kale.
I'm glad I'm marrying Andrew, because the man can make a mean egg sandwich — much better than I. Our breakfast for dinner the other night featured over-easy eggs, laid on a bed kale sauteed with onions and red wine, on a fresh Acme Bread roll. The kicker was a thin slice of pecorino cheese. Despite our initial doubts, it wasn't even hard to eat. See more yummy photos.
We arrived in Dublin at 8:30 a.m. after a virtually sleepless flight (even with the help of Ambien — ugh). After a little nap, we were hungry, and though it was afternoon, breakfast seemed like the appropriate choice.
My Lonely Planet guide recommended the sandwiches at Honest to Goodness, so imagine my delight when I realized the cafe was mere steps from our hotel. I ordered the Up Start (above): scrambled eggs and smoked salmon served on homemade wheat focaccia. It was then that I learned the first important lesson of my Dublin vacation: the Irish do bread (and really all baked goods) exceptionally well. Andrew got something a bit more decadent.
Sometimes, I almost look forward to hangovers as an excuse to eat bagels. Or egg sandwiches. Or, on those rare lucky occasions, an egg sandwich served on a bagel. This beauty came from Miller's East Coast Deli in San Francisco.
The Polk Street deli offers your choice of bagel (I picked poppy seed), ham or bacon, and egg cooked however you want it. As you can see, you also get lots and lots of cheese — Swiss, in my case. This ordinarily would have been too much cheese for me, but on this sunny Saturday morning, it was just right.
See more of my one-handed hangover cure.
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