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.
Some people believe everything is better with bacon, or salt, or both. Bacon isn't my indulgence of choice, but my betrothed is quite fond of bacon and salt bagels. On a recent morning after, he boldly combined the two.
Take one toasted salt bagel with cream cheese and tomato, add a few strips of oven-cooked bacon, and you have a delicious salty breakfast to cure your ills. Would you eat it?
Before our recent weekend in New Orleans, Andrew and I stopped off in my hometown in Pensacola, FL, for a short visit and a sandwich.
Apart from its grouper sandwich and good po'boys, P'cola isn't really a sandwich town, but you can find plenty of good Southern food, including fried green tomatoes. Andrew got this fried green tomato club over lunch at Dharma Blue cafe on a perfect spring day. We were expecting more of a modified BLT, with fresh lettuce. But this was like a grilled cheese with tomato and bacon. Very fried . . . but well executed. I'd be interested in trying the BLT approach too.
In Louisiana, lagniappe is "a little something extra" — the 13th donut in a baker's dozen or the "soup meat" leftover from making vegetable soup. When we made gumbo a few weeks ago, we made a roux using vegetable oil with bacon fat. The lagniappe in this case? Leftover bacon. Of course, it made its way onto sandwiches.
To make the lagniappe-laden burgers, I combined two of my favorite Trader Joe's items: the roasted chicken patties and the honey wheat hamburger buns. We cooked the chicken in the broiler, then added the cooked bacon and cheese and put them back under the heat for a few minutes. Avocado provided the perfect finish; it's really pretty hard to go wrong with this combo. Check out more photos.
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.
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.
I ran out of mustard at work the other day, but I needed a condiment for my daily sandwich. Much to the delight of my co-workers, I rediscovered a jar of Baconnaise in the fridge once reviewed on YumSugar.
Since it was nearing its expiration date, I felt obligated to eat some, even though I dislike mayonnaise, and bacon isn't my indulgence of choice. I spread a bit — a little goes a very long way — on my turkey sammie. Though it tasted artificial, sort of like bacon bits, it wasn't half bad. And it gave me an idea for a sandwich that would perfectly showcase the Baconnaise. Tune in tomorrow to see it.
KFC is testing a new offering called the double down sandwich
, which shuns a bun for two patties of fried chicken, filled with bacon and cheese. Apparently it is being test-marketed in Rhode Island and Nebraska.
A review on Food Geekery says it's definitely worth $5
. As someone who has been lusting after the jibarito sandwich, made with fried plantains instead of bread
, I'm hardly one to judge. Would you eat the double down, or at least take a bite?