I had no intention of going back into the lab so soon after the Thanksgiving Leftover Sandwich Extravaganza of last week. Honestly, I didn't have any experimental sandwich combos gnawing away at my psyche that I needed to try. However, at some point during the late morning I was feeling a bit peckish and started
There were a few options for meat - summer sausage, hard salami and bacon. In the name of experimentation I dismissed the bacon. I had a quick taste test between the hard salami and the summer sausage and made my choice. You may recall that way back in December of 2015 (The Year of the Breakfast Sandwich TM) I had a delicious summer sausage sandwich at Graze. That's the last time I had a summer sausage breakfast sandwich as Graze appears to be the only place that offers one. It's that or you make your own, I guess.
The rest of the sandwich ingredients were almost a given - the cheddar was my best cheese option and the English Muffin was a better choice than my bread. I only had egg of chicken as I have not secured an alternative egg source.
The red onion was a bit of a curveball. Red onion really brings a lot to the party when you're constructing a sandwich. It blends well with many meats and cheeses and seems to pull more flavor out of it's sandwich neighbors. It has to be used sparingly though as it can take over and get a bit obnoxious. A few thinly sliced pieces are often all that is needed. You have to know your limits. I've probably said all of this before.
I've been using the Cholula Green Pepper sauce on eggs a lot lately but thought the smokiness of the Chipotle would compliment the sausage. (Narrators voice: It did).
|All the pieces fell into place.|
|OK, I went a bit long on the egg.|