MUM, I am trying to make sandwiches on Sunday that I can take to work for the whole week.
Are you now, how’s that going then?
Well not that well. Do you have any ideas?
Actually yes I do.
That’s how the breakfast sandwich started and this is how it has finished. There are a couple of steps but believe me a few steps on Sunday will save you on Monday, Tuesday, Wednesday…
I’ve used quite flat rolls in both wholewheat and white roll and I’ve also used soft style rolls. They need to be sturdy enough to withstand freezing and soft enough to be great reheated. i haven’t tried sourdough..yet, and can’t imagine how they might turn out but let me know if you do.
These breakfast sandwiches are really the best if you have access to a sandwich press, oven or even a microwave so the the cheese melts . You can see I have used grated sharp cheddar and that’s because I don’t like stringy tasteless Mozzarella cheese but hey, I am not going to judge if you do. You could also use sliced cheese if you prefer that but I am sticking to the classic cheddar for my melt and flavour but you could use Gruyere, Havarti or anything else you like. Get a production line going.
The trick is to make sure you don’t make them too thick. Bake the sliced egg nice and thin and don’t pile the ingredients too high. This makes time from freezer to plate less and if you melt a minute in the micro wave and then pop in a sandwich press or oven that there are no frozen bits inside. you can also put them into a fry pan and toast with the foil still on..(saves washing up)
I had dozens of these in the freezer. I also have lots of house guests and the stash I had was depleted in a very short time.
Give them a try and let me know how you go.
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.