Sandwichspace 26 and 27

 The first 25 sandwiches!

26

So I made pao de quejido, a Brazilian cheese bread that uses tapioca flour. Typically I make it into little balls. So good! But I tried making like a sort of bun with it. It was good, but the texture was not ideal.

Possibly a little undercooked as well? Pretty good though. I think the bread was a 5/10 or so. Fantastic for a gluten free option, but probably not in the running. My first sandwich had sous vide scrambled eggs. Delicious, very custardy. They almost tasted cheesy without any cheese. But there was zero structural integrity, so these utterly fail for this purpose. 2/10

Cat hair on the plate, -10 points.

You can see how the egg just fell out of the sandwich. For meat had some leftover bits of rib steak from the previous night. Taste was good, texture was good, but I didn't feel it was a good fit for this breakfast sandwich that I'm trying to perfect, 6/10. Thick sliced deli cheddar, melted nicely.

Appearance 4/10, the bread looks underdone. The structural failings of the soft, custardy egg made for unappealing aesthetics.

Flavor 6/10, I mean, it tasted pretty good, but overall a fail on this one.

27

More cheese bread here. Some deli sliced roast pork, sauteed on the stove a bit for some browning. 6/10, I liked it, but not a huge standout. Perhaps a thicker slice would improve it? Mushroom omelet with two eggs. Surprisingly not a fan. Just call me Spinach Boy. Texture was not great, flavor was ok, otherwise cooked fine, just not feeling the shrooms. 5/10. Deli cheddar. PdQ bread.

Appearance 8/10, Bun looks good, pork looks amazing peeking out. Very nice look.

Flavor 5/10 unfortunately, the pork looked better than it tasted. Egg and cheese was fine. The bread was somehow too dry? What the hell? Not sure how that was even possible.

So Brazilian cheese bread was shockingly disappointing. Next up, English toasting bread.

Sandwichspace 25

 Lazy Saturday. So I decided to make one of the most time consuming breakfast sandwiches. I scrambled 4 eggs in the double boiler. It's a really good method. The eggs turned out light and fluffy as expected. But not a lot of structural integrity. So, a good method for cooking eggs, but not really ideal for this endeavor. So maybe like a 3/10. On taste alone, way better, maybe 8/10, but not so much better as to warrant the extra time and effort and OMG what a pita to clean the pot of the double boiler. Another fantastic innovation, I tried the frozen ciabatta rolls. They were fine. I would not have been able to tell they were frozen. Perhaps freezing makes them a smidge chewy but this type of roll is already chewy, so who knows! Will have to try freezing other types of bread. The meat was Canadian bacon. It was good. I microwaved it. Yes, a strange mix of lazy and industrious. But it was fine. Not as good as fried a bit to get some nice browning, but maybe fine, maybe not worth the effort there. Cheese was thick sliced deli sharp cheddar.

Appearance 6/10, it was nice looking.

Flavor 5/10 tasted good, but truly kind of fell apart. Cheese not well melted either, doh!

Sandwichspace 23 & 24

 23:

Nothing new here, focaccia, sauteed spinach and two scrambled eggs, thick sliced deli sharp cheddar, and the last of the pancetta. Man, the pancetta is so salty.

I seem to have a habit of putting the ugly side of the focaccia on top, lol.

Appearance 6/10 it's alright I guess.

Flavor 6/10 

24:

Digging into a new meat, this time, Canadian bacon. Sauteed it up a bit. Flavor was great, I think the thickness was pretty good. Not my favorite, but better than I expected. 6/10 The rest was retreads, focaccia, spinach scramble, and thick cheddar slices. Melted nicely on top of the Canadian bacon.

Appearance 7/10 I think it's appealing. The circular Canadian bacon is aesthetically appealing and convenient.

Flavor 7/10 pretty good. All of it really well done. Maybe would have browned the meat a smidge more.

Sandwichspace 22

 Today was a good breakfast day! Sauteed spinach and scrambled egg, two glorious thick slices of deli sharp cheddar, four super thin slices of pancetta sauteed up a bit, and toasted focaccia. Nothing new here, but it kind of felt great having the focaccia again. I don't know if it's the easiest type of bread for my needs, but it sure feels easy. Hands on time is really rather minimal, though admittedly there is lots of waiting time. I should try making it start to finish and see how much I can minimize hands on time. Almost for sure < 10 min.

My gawd that seems like an obscene amount of cheese. Although it is only 2 thick slices. 

Appearance maybe a 6/10 because I'm loving that melty gooey cheese.

Flavor 7/10, maybe oversalted a bit. But great sandwich. 

Sandwichspace 21

 So I stopped at a famrers market Wednesday and bought a croissant wrapped in cellophane. $5, quite pricy, but I tend to feel good about spending money at a farmers market. And I had plans. Today is Sunday, and those plans came to fruition. With the croissant as a base, I threw the traditional sauteed spinach and scrambled egg, then mixed it up with 4 thin slices of pancetta. I cooked the pancetta for a bit, then put two thick slices of deli sharp cheddar on top. I cooked it until the cheese melted. Pancetta was nice, but I'm glad I used 4 slices as it was almost overwhelmed by the rest of the sandwich. 7/10. The croissant was so damn good, 9/10.

Appearance was really great, 8/10. I didn't like how tall it was, but it was so delicate that I crushed it down and it was perfect.

Flavor was top notch. Maybe the best yet. 9/10. The problem is, croissants are a huge pain in the ass to make. And this one was professionally made. Mine are, well, not that good, my best was about like this:

So although fantastic, I don't think croissants are the solution for a regular thing.

I note that at this point I have kind of settled in with sauteed spinach and scrambled eggs for my egg style. I will try other kinds or cooked eggs, and other add-ins as well. But I'm enjoying this for now, so I will keep at it. I am growing kale, but it's teensy tiny at the moment. I think even once I'd found the ideal sandwich, which seems like it will almost certainly be scrambled eggs, the ad-ins will vary from time to time. I haven't microwaved the eggs much, maybe at all during the sandwichspace testing, but that will likely be a go-to method of cooking.

The second component I keep returning to is thick-sliced deli sharp cheddar. I have tried many different cheeses over the last 55 years, and some are better than others. But I keep returning to sharp cheddar. It's just so good. And it melts nice. I'm not sure this will be the final choice cheese, but it sure seems like it.

So we're down to meat and bread. So far the meat has been less important than the rest. And too often lost in the mix flavor-wise. The best one so far has been thick frozen sausage patties maybe? But I definitely have more to explore. Possibilities - fried bologna, scrapple, pork roll, pepperoni, possibly various other lunch meats. Or maybe no meat at all if I'm convinced it doesn't add much except calories.

Bread is of course a big deal for me, I've made lot of different types, and just off the top of my head - pao de queijo, tortillas, English muffins, English toasting bread, brioche. 

Sandwichspace 20

 Today's go was scrambled eggs, sauteed spinach, and cubed Spam with Tovino.On top a slab of Spam with Tovino, and some melted (partially) Super Sharp Provolone. The Spam was just terrible. 1/10.. Spam has a texture that is, well, frankly unpleasant. I think that could be improved by frying the fuck out of it. But still, no bueno. And the Tovino flavor was pretty bad. Like, sweet and a bit tangy. Like General Tsos a little bit. Which was utterly, utterly unwelcome on my breakfast sandwich. The sharp provolone was pretty crummy as well. In that case the flavor was great, but I think meltiness is pretty critical. I got one little fragment to melt by putting it right on the pan. Pretty tasty and nice and melty. That is too much effort I think.And finally, the bread was my last butter roll. I will miss them, but I'm not sure I will make them again.

Appearance 4/10. The top was too pale. The orange of the meat is staring at me reminding me of that not good meat. Prov was a little melty tho, that was nice.

Flavor 3/10. The meat really killed it. Rest was decent.

Sandwichspace 19

 Another day, another butter bun. Scrammy and spins, turkey, and a new entrant, 2 new smoked gouda deli slices. The gouda was good, 6/10

Appearance 7/10. I think these buns are pretty.

Flavor 7/10. Good eats.

So many butter buns. Although they are so good I will undoubtedly blaze through them. Next up? Hmmm, maybe pao de queijo.