I just about died when I bit into this BLT-double-E waffle sandwich. Maybe you can’t tell from the picture but there are actually fried eggs cooked into the waffle. That’s right, in the middle of each waffle, there is a precious little egg waiting to satisfy your every bite. Also on the sandwich, is lettuce. It is a BLT after all but if you’ve read my previous posts, you know I hate salad and I hate lettuce. I’ll bear through the green stuff though, if it’s on a bacon sandwich. The best part about this BLT-double-E, besides being so darn delicious, is that it’s flexible! Who says you even have to add lettuce? You could add avocado, more bacon, turkey, more bacon….you get the picture.
Instagram, facebook, twitter, etc. These social media outlets can connect you to strangers all over the country and possibly all over the world. One person I was connected with was Luis. He responded to something I posted with tons of great cooking/beer pairing ideas. My first instinct was to suggest that he do a guest post, and he did! We began messaging back and forth on twitter and eventually set up a plan for his post. Not only did he make some delicious food (that I’ve never even attempted to make) but he also did TWO beer pairings. That’s right, not one, but two. I’m so grateful for this cross country collaboration – and also grateful he added on a collaboration beer. The craft beer community is a beautiful thing.
See more from Luis:
Twitter and IG – @luisemolina
So I’ve decided this is going to be a two part recipe. Part one is drunken pulled pork sandwiches. Which means that pork is slowly cooked in oak aged barleywine for hours on end. Part two – well, that’s a surprise. Make sure to save your leftovers.
After taste testing this, I’d say the barleywine flavors are quite apparent, and amazing. So, its up to you whether or not you want to serve the sandwiches with BBQ sauce. Either way, it’s going to be good.
Need a little taste of Summer? Try out this mango-tomato-avocado-smoked salmon sandwich with a saison vinaigrette. To shorten this up a bit, we will just call it the Summer Sandy. It is all kinds of tropical and has that really good sweet and salty thing going on from the salmon and the fruits. Not only is the Summer Sandy light and tasty, its also packed with protein, whole grains, and fiber. You’ll feel like you can conquer the world after eating this creation. Bon appetit!
What came first…the chicken or the egg? Who cares when you can have them both? This sandwich has panko pan fried chicken, roasted red pepper, a fried egg, arugula, pesto, and Parmesan encrusted bread. That’s right…the cheese is on the OUTSIDE of the bread. Maybe I’ve been going a little sandwich crazy lately, but how could I not when things this delicious can be made? The chicken is spicy and crispy, the red pepper and pesto are sweet, and the ooey-gooey egg yolk brings it all together. Did I mention there is CHEESE on the OUTSIDE of the bread? Yeah, its that good. To make this a balanced meal, you’re going to need a beer. For this one I chose Redacted, a Rye India Pale Ale by Renegade Brewing Company.
This is a short and sweet post on one of my favorite sandwiches. I used to make this a lot so I thought I should feature it. This sandy is perfectly light and healthy but also incredibly easy to make in a short amount of time. The combination of pancetta and mint is surprising and delicious. With all these decadent ingredients, you’ll feel extra fancy. Serve with a vinaigrette and Tank 7 by Boulevard Brewing Co.