Day 8: Recipe- Best Sandwich Evah

Our 9 hens are laying about 3 eggs a day so far. They’re young so they’re not in full swing yet, and I’m sure that figuring the per-egg cost would be distressing at this point. But we should be getting more eggs soon. Even now our 4 year old is having a fabulous time gathering the eggs. Her first destination most mornings is the chicken coop, and her first story to share with daddy in the evening is the number of eggs she collected that day. Several times a day she stands by the coop waiting and chattering to the chickens, and almost always comes running in triumphant with a still warm-egg cupped in her hands. Oh, the fun!

MEALS TODAY
Breakfast: Eggs, toast and cantaloupe
Lunch: Quickest Chicken Noodle Soup
Dinner: Rice, lentils with ham, and corn

I promised also to tell you about a sandwich I came up with a week or so ago when I didn’t have ham or other typical sandwich fixings, but wanted something more fun than peanut butter. I’ve made this twice already, once with french bread loaves split length-wise, and once with homemade french bread sliced like normal bread. Either way is wonderful — so my family has assured me — but I do think these sandwiches are best with a fairly sturdy bread.

BEST SANDWICH EVER (this week, at least!)
Serves 4-6
Preparation time: 30 minutes

1 loaf french bread
1/2 pound bacon, 6-7 slices
1/2 to 1 package cream cheese, 4-8 ounces
2 large ripe tomatoes, sliced into thick slices
fresh spinach, a handful or two, optional

Spread the bacon slices out on a cookie sheet and bake in 450 degree oven for 15-18 minutes, or until bacon is nicely cooked. Bacon will take zero attention during the first 10-12 minutes of cooking. Check every couple minutes after that to make sure bacon doesn’t get overdone. (You can also fry the bacon in a skillet if you prefer). Set cooked bacon on a paper towel to drain.

Slice the french bread in half, lengthwise. Spread the top half of the loaf with cream cheese, half a package for a lighter sandwich, or the full package for a thicker, heartier sandwich. Spread tomato slices across the bottom half of the loaf. Sprinkle with a layer of fresh spinach if desired. Next, spread bacon slices evenly around the bottom layer of the sandwich. Set the top half of the bread loaf back onto the bottom half of the loaf. Press firmly together, so that the cream cheese and bacon stick together and some of the juice from the tomatoes releases into the bottom layer of the bread. To serve, slice into 4-6 pieces.

Serve immediately, or wrap tightly and refrigerate until use, preferably within 24 hours.

{ 15 Comments }

  1. multi-taskingmom says:

    Hi Mary – are you lighting your chickens? They need 14 hours of light a day in order to lay properly. We here in the North East start lighting in Sept and light through till spring. We just have the light go on in the wee morning hours and then go off a little after sunrise. We don’t light at night because we want it to get dark naturally – not just have the light pop off at some point – leaving the chickens in the dark as it were. I have heard that they can become confused and pile up in a corner that way – which is not good for the chicken on the bottom. You probably knew all this, but thought I would mention it just in case. There is a great yahoo group for chicken owners – Chickens101.

  2. Thanks for the sandwhich idea. I’m always looking for good lunches. I like the idea of making them all at once on the loaf of french bread and then slicing it when you’re finished. I wouldn’t have thought of that, but what a great time-saver! And my kids all seem to like raw spinach better than cooked!

  3. Oh, I am SOOOO jealous of you and your chickens!! Someday…

    Love the sandwich idea! Lunch can be so boring that I dread making yet another PBJ, turkey or grilled cheese sandwich! Maybe I’ll try it this week.

    Kelly

  4. Sounds oh so yummy!! Thanks!

  5. The sandwich sounds delish. Of course, bacon makes everything better.

  6. Merciful heavens!!! My stomach is growling!!! We’re making this for lunch!

  7. I’m new following you, but I’m guessing you have just started with your chickens? We got them about a year and a half ago- and we love if for the same reasons. Our kids are totally involved & have learned some great life lessons. (Not always postitve ones, but needed ones none the less).

  8. Love the sandwich idea; I mix a little dry Ranch dressing mix and a little mayo into my cream cheese to make a spread.

  9. Yumm – sandwich sounds great! As we were walking through the animal barns at the fair the other day Pat said, “we need to get some chickens!” I said “yes” but I meant for the eggs, I think he meant that he wanted to do some grilling!

  10. the only other time I have seen bacon and cream cheese together is spread on crackers at a neighbor’s holiday party

    This way will be quite welcome at lunch time….

  11. Love this challenge Mary! I’m not ‘posting’ about it right now on my blog but I’m trying to save the pennies by planning and bulk buying. So far, so good – planned 3 weeks of meals, good variety and not had to ‘pop’ to the supermarket in the middle of the day…because I’ve thought of everything in my plan!! Need to work out what my ‘saving’ is at the end of the month…

  12. this challenge is…challenging me! We have $40.00 for the rest of the month. But honestly, we have so much good in store for us over the next few weeks, I think we might still be okay!

    mary, do you have a preferred recipe for french loaves? i’m at the office so can’t check the book. i’ve got a honey whole wheat and a basic white i love to make, as well as no-knead sourdough. but i’ve not got a good french bread recipe and would love one.

  13. That sounds like my breakfast sandwich, sans spinach, that I make on bagels. I add black pepper on the cream cheese and Natures Seasoning on the tomatoes. YUMMY YUMMY stuff.

  14. That definitely is one of the best sandwiches ever! Thanks for sharing with us this great recipe. I would surely give this one out a try. I would definitely go with a cup of hot coffee Great Post! Kudos!

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