Sandwichspace 49 - 56

Eight sandwiches, no new ground broken.

Sandwichspace 47 & 48

47

Finally scrapple hits the sandwichspace grid. For those outside PA, scrapple is a mix of blended up pig parts and cornmeal. You fry it up crispy in oil and it's crunchy, salty, and tasty. Seems like a possible good fit for this. One big downside is that you kind of have to baby it, keeping a close eye on it as it cooks. Overcooked is very crunchy but has an unpleasant burnt flavor. Undercooked will lack that nice crunch. So I don't have the energy for this in the mornings. For this sandwich I used some I cooked the night before. It was good, and crunchy, but only like a 7/10, so I think not worth the extra effort.

Appearance 5/10, not really pretty.

Flavor 6/10. Nothing to write home about.

48

Today was just a handful of fresh spinach, sauteed down, two eggs, broken in the pan and quasi-scrambled up. Three thin slices of pepper jack and focaccia bread. The only thing I did differently was heavily butter both slices of toasted focaccia. That makes it better for sure.

Appearance 7/10. How much of the appearance is just lighting?

Flavor 7/10, I was pretty hungry, and this hit the spot perfectly. How much of this rating was that it was hot off the stove instead of sitting an hour in foil? Some. Yesterday's sandwich should not have been at least a 7, but it just wasn't as good.

Sandwichspace 41 - 46

41

Shrimp! 10/26. Was really good. 7/10

Appearance 6/10

Flavor 7/10

42

Bacon, 10/30. IIRC, I enjoyed the bacon on this one.

Appearance 5/10

Flavor 5/10

43

So I went did a 24 hour sous vide cook of a 3 lb eye round of beef. Turned out very much like a nice tender roast beef.

The color in this pic is not appetizing at all! Lol. But The beef was good and I used a slab of it on my breakfast sandwich.

I mean... I guess I did. I know I did but you can't see it at all. Anyway, the roast beef slab was good and meaty and thick and a very appealing part of the sandwich. 8/10. But a lot of work for it.

Appearance 6/10

Flavor 7/10

44

Vegetarian, the meat was hardly missed.

Pepper jack and cheddar, heavy cheese presence.

Appearance 6/10

Flavor 6/10

45

Vegetarian again? Or was there a slice of sous vide chicken in there? Who can say.

46

Ok, this one is pretty. Pepper jack, no meat.

Appearance 8/10. And the photo did it justice.

Flavor 7/10. Very good. Satisfying. I am beginning to think we have a winner. I may just run it up to 49 for the 7x7 grid combined pic, then do a final one of just the winner for number 50. I may need to round it all out with brioche and scrapple, because those need to be in the running.

Sandwichspace 37 - 40

37

Ciabatta from the freezer. Good! I think I will freeze up a dozen ciabatta buns as backup. Two slices thick cut bacon, goot but not as impressive as it is just eating it solo. Eggs with... I think this was onions sauteed in wine. Because I'm fancy like that. Two eggs, scrambled. Thick sliced deli sharp cheddar.

Appearance 7/10

Flavor 6/10. Onions in wine were ok, but not stellar.

38

So I baked up some wheat rolls. I've made wheat bread in the past but it always comes out dense and unpleasant. Saw this recipe on pinterest where the rolls looked fluffy and light, so I was intrigued. Baked them in a 9x13 pan and they blew up. Huge rolls. The recipe calls for 24 in the pan, but if I had done that they would all be like 2" x 2" x 3 inches tall. So half the batch I doubled the size of the rolls, so they are twice as long. For a couple buns I doubled again, so they are the right length and width, but 3" tall is too tall for a breakfast sandwich bun. I could conceivably pack in half as much dough but flatten it more. But I guess I am just not really in love with these anyway. I'd say 6/10. maybe if I could settle the rising issue it could claw it's way up to 7/10. But these are not the final answer for this project. I might also try with half or maybe even 3/4 white flour, but I think this is kind of a dead end. Eggs, sauteed spinach, thick deli cheddar. Meat? I believe I left out the meat here since the sandwich was already so huge.

Appearance 7/10, looks nice, but can't really see the hugeness of the bun from this picture.

Flavor 7/10, good, but the bread was just too much. I only ate half of it for breakfast. Definitely a first. I slowly gnawed away at it until it was gone before lunch. I had been fasting for a blood test, so if I hadn't been I wouldn't have finished before lunch.

39

Another appearance of the wheat bun. I've got a bunch of them, and I will work my way through them. This entrant also has scrambled egg (MY GAWD, NO SPINACH?!?!), fancy dried ham, and sous vide chicken along with thick deli cheddar. And ketchup. Ketchup makes everything a little better.

Appearance 5/10 a bit sloppy, cheese not melted well.

Flavor 7/10 good. This is one of the half sized rolls so not completely insane portion of bread.

40

Another one! Half sized wheat roll. Still too much bread. Like 3x the amount of bread in a ciabatta roll. The roll was also kind of crumbly which was unappealing. Freezer sausage, deli cheddar, and a fried egg. Fried egg was messy, not suited for this application as I have said in the past. A bit more cooked than I've had in the past, but not solid. Cooekd hard fixes the messy issue, but I find that style to be inferior to scrambled.

Appearance 7/10. I like the rakish angle of the upper bun. And the whole thing looks good. But, as usual, too much bun.

Flavor 7/10 I enjoyed the sunnyside up egg as a change of pace. Also used three sausage patties, so it was, ahem, sausage forward.

Sandwichspace 34, 35, and 36

34

This one was two eggs, scrambled with sauteed spinach, mushrooms, and bologna. Focaccia bread, toasted. A couple rounds of bologna. The bologna was ok, 4/10. A couple slices of melted American cheese, 3/10. Neither American nor bologna was very good.

Appearance 3/10, pretty monsterous looking. The melted and browned cheese on top looks like a skin condition.

Flavor 4/10, not bad, but I could see the space for improvement. One shocker, I didn't really enjoy the sauteed mushrooms!

35

Another two eggs special, with sauteed spinach. Focaccia. I don't know if there was meat, so it wasn't too memorable if there was. Possibly a frozen sausage patty or two underneath. The flecks of red are from pepper jack, which was very nice, 7/10. 

Appearance 5/10. The egg was way too big. The sandwiches are getting uglier even as I zero in on flavors that I like.

Flavor 8/10, I really enjoyed this one. Maybe it's the pepper jack. Maybe I was just hungry. Pepper jack is certainly advancing to the final table.

36

Two eggs, sauteed spinach and mushrooms. The spinach was frozen, I thawed it in the microwave. The mushrooms were not a great addition, I think they may be voted off the island. Pepper jack back for another tour of duty. And sous vide chicken breast. I'm currently having a torrid love affair with sous vide, chicken in particular, though I have done a few steaks. I buy a pack of 8 breasts, season them, put them in quart bags, then freeze until I need them. They come out so perfect and moist sous viding them for two hours at 145 F that it's crazy. My desire to eat more chicken because it's healthier has always come into conflict with my desire not to deal with preparing chicken and handling raw chicken breasts for every meal. Also previous attempts to cook them either end up tough or at least dry, or boiling which leaves them painfully bland. But these I can package a weeks worth at one go and season them to boot. It takes a long time to cook, but it's just drop them in the water and wait, so it's very easy. Anyway, I sliced two sandwich sized slabs of sous vide chicken for this one and it was very good. 7/10.

Appearance 6/10 not a super huge fan of the pale white chicken breast appearance. Looks out of place.

Flavor 7/10 good sandwich, the bread was not quite right. 

Sandwichspace 32 and 33

32

This one was great! Frozen ciabatta, which was fine. Good even! Sauteed spinach and egg. Four thin slices of deli pastrami. This was maybe the best meat yet! Gave an extra salty kick to it. 9/10. A thick slice of pepper jack on top. This was also good, 7/10. 

Appearance 6/10, looked nice but not amazing.

Flavor 9/10, it was GOOD. Pastrami was awesome. The bread was great. This was pretty close.

33

Ok, this one was very sloppy. Frozen pao de quejido was, sub-optimal. I mean it was ok, but I think it lost something being frozen. Then 2 eggs scrambled mixed with lots of ground turkey and a splash of sauteed cabbage and pepper. Definitely went overboard with the meat, the whole thing was crumbly and fell apart. Though the turkey meat tasted good. Less next time for sure! 4/10. The cheese was gorgonzola. Yum. But looked like sausage gravy which was really weird. Maybe 4/10. Again, tasted good, but the whole thing was like a sloppy joe.

Appearance 3/10. Ugly and falling apart.

Flavor 6/10, good but not an entrant in the breakfast sandwich hall of fame.

Sandwichspace 31

 Today's sandwich was a departure from previous attempts in that I used no meat at all. I vaguely intended to, I have some fancy ham, some bologna, chicken chunks, and sausage in the freezer. But just skipped it. I'd give no meat a 5/10, not bad, particularly if the rest of the sandwich is good and hearty. Bread was English toasting bread which toasted up nice. Eggs were two eggs scrambled with sauteed spinach. Cheese was gorgonzola crumbles. I sauteed them in the non-stick pan until it became like a sludge (haha, yum!). Then I poured it over the sandwich. Pretty good, 7/10 I'd say.

Appearance 5/10. I buttered the toasted bread on the side that was prettier. The gorgonzola looks like gravy, which is kinda repulsive. 

Flavor 7/10. Real good, I think meat won't necessarily be a part of the final endgame sandwich. Or at least not every time. 

Funny, I've found the egg style I really like right away. I can't wait for my kale to be ready to harvest, I hope it's as good as the spinach. I also planted spinach. I think I'll try to grow spinach next year. Also curious to try eggs with basil instead of spinach once my basil grows. And cheese I'm pretty satisfied with thick cut deli sharp cheddar, that might be the winner. A little boring, but dang it is good. Meat seems to be less important than I had imagined. It seems not inconceivable that I might not have meat in the day-to-day sandwich in the future. That seems healthier for sure. And given that no meats have really stood out as critical, I'm ok with that. I seem to have problems using up deli meat before it goes bad.