but what about [eyes go black and form into the shape of a keystone] scrapple?
I tried the chorizo-but-it's-cut-like-bacon and it was great for a sandwich, though confusing for the senses.
Best protip I have for breakfast sandwiches is to wrap them tightly in foil and throw them in the oven for like 10 min before serving. The cheese gets perfectly gooey, and it helps hold the whole affair together. Nothing worse than a breakfast sammich with no structural integrity.
I am decidedly team sausage when it comes to breakfast meats- I saw an ad for "what if bacon, but made of sausage" that intrigues me. Also, I ride for a combo of mayo and gochujang as the current breakfast sandwich sauce. In fact, it's on the one i I'm currently eating.
That sounds quite wonderful. I had one last week that had a spread on it that I think was Mayo, garlic and parsley, and even that was enough to push it to the next level.
pork roll is the most ideal breakfast sandwich protein, but otherwise, that's really the paradigm for a great breakfast sandwich, from someone who makes them a lot.
I second your stance on breakfast meats- Good bacon > good sausage > bad sausage > no meat > bad bacon.
Also, chimichurri works extremely well on breakfast sandwiches- that's been our go-to recently. I plan on making a really spicy version with some wickedly hot dried pepper flakes I ordered that will arrive soon. Very excited for that.
but what about [eyes go black and form into the shape of a keystone] scrapple?
I tried the chorizo-but-it's-cut-like-bacon and it was great for a sandwich, though confusing for the senses.
Best protip I have for breakfast sandwiches is to wrap them tightly in foil and throw them in the oven for like 10 min before serving. The cheese gets perfectly gooey, and it helps hold the whole affair together. Nothing worse than a breakfast sammich with no structural integrity.
Scrapple....now that’s a name I haven’t heard in a long, long time.
I am decidedly team sausage when it comes to breakfast meats- I saw an ad for "what if bacon, but made of sausage" that intrigues me. Also, I ride for a combo of mayo and gochujang as the current breakfast sandwich sauce. In fact, it's on the one i I'm currently eating.
That sounds quite wonderful. I had one last week that had a spread on it that I think was Mayo, garlic and parsley, and even that was enough to push it to the next level.
pork roll is the most ideal breakfast sandwich protein, but otherwise, that's really the paradigm for a great breakfast sandwich, from someone who makes them a lot.
I’ve had pork roll before but only once or twice. It’s good but I feel like I don’t have enough to form a solid opinion.
I second your stance on breakfast meats- Good bacon > good sausage > bad sausage > no meat > bad bacon.
Also, chimichurri works extremely well on breakfast sandwiches- that's been our go-to recently. I plan on making a really spicy version with some wickedly hot dried pepper flakes I ordered that will arrive soon. Very excited for that.
Good bacon > good sausage > good ham > bad sausage > no meat > bad bacon > bad ham, I think
We have an accord.