Today, in honor of national sandwich day, I said I wasn’t going to do a lot of personal writing. I was just going to let the sandwich speak for itself. Oh, well.
There is an issue I have been wrestling with for quite some time now.
Recently, I went to the homecoming game of the high school where my husband teaches. I looked around at the high school aged girls and noticed (don’t make it creepy), every single one of them was wearing Ugg boots and skinny jeans.
This brought to mind a moral dilemma. As a 27 year old married woman, am I too old to wear Ugg Boots?
Now, men do not understand Ugg boots. They think that they are the dumbest looking things ever made. I don’t blame them for judging on the way things look…. It’s just their nature.
If you have the luxury of owning a pair, you know they are like walking on a cloud and on cold fall/winter days, they keep your feet so warm and toasty.
My Uggs have been through many a snow storm and terrible tucked in sweatpants incidents, so they are really looking weathered these days.
They kind of remind me of this blue robe my mom had when I was younger. This thing was so beat up and covered in barf and spit up stains, but it was loved.
We used to think it had magical powers. Whenever we were sick, my mom would have that old blue robe on, and give us a hug. We would nestle our heads into that old robe or touch its softness with our hands, and feel ten times better.
No matter how nasty that robe looked, my mom still wore it because it was comforting for us and comfortable for her. As a matter of fact, I believe she still has that robe in her closet.
My most favorite comfort outfit is my black yoga pants tucked into my Ugg boots topped with my old college sorority barn dance sweat shirt and an old black knit hat. I guess I shouldn’t care so much what people think (even though I do look like Justin Bieber’s androgynous older sibling), and just take comfort in my clothing.
This sandwich is my ode to the Ugg boot. Le Croque Madame. The Crunchy Lady. It is so easy to make, really isn’t the best thing for you, and really isn’t all that pretty, but it tastes so warm and comforting.
Kind of like eating an Ugg? (Seriously, I don’t know where I come up with this stuff?)
Ingredients (makes 2 sandwiches)
1 (store-bought) RoastedTurkeyBreast*
A Good loaf of Sourdough Bread, cut into four thick slices
2 TBSP of Butter
2 TBSP Spicy Mustard
½ Cup White Wine
2 Cups Shredded Swiss Cheese (Gruyere will do as well).
1 TSP Chopped Fresh Parsley
1 TSP Salt
1 TSP Pepper
*You can roast your own turkey breast, but seriously, who has the time. And, unfortunately, every day is not Thanksgiving. The traditional Croque Madame recipe calls for sliced ham, so use it or don’t use it. Either way it is damn good.
To make the sauce you will need a small sauce pan. Heat the wine to a simmer over medium/low heat. Allow some of the alcohol to cook out for two minutes. Add in the cheese, salt, and pepper. Cook the sauce until the cheese melts into a thick gooey sauce. Add in the parsley, stir, remove from heat, and cover with a lid.
Cut a hole out of two slices of sourdough. (That hole is where the egg is going to go). Spread each side of the slice of bread with a thin layer of butter, this includes the non-holey slice as well.
In a medium skillet or on a griddle, toast each side of the bread for about five minutes, until golden.
When you flip the slices of bread with the hole in it, crack an egg right into that hole. Cook the egg as you like it. I like my eggs a little runny.
When the egg has cooked to your liking, remove it from the heat. Build your sandwich. Bottom slice of toasted sourdough with spicy mustard on it, roasted turkey breast, swiss cheese wine sauce, then top it off with the egg-in-a-hole slice of sourdough.
Cut the sandwich in half so the egg yolk joins with the cheese sauce in a perfect messy union.
Seriously, did this comparison between Ugg boots and Le Croque Madame make sense? I don’t know.
But, I guess if you’re still reading and now drooling over this sandwich, I must have done something right.
I’m writing today, fueled by the quad-shot venti peppermint white mocha and anger over my mother’s words on the phone last night.
She said to me. “Why do you have to put cheese on eeeevvvveeerything?”
My argument of, “I do not!” didn’t really get me very far in this discussion.
Then I though, so what! I love cheese. (For those of you who are lactose intolerant or are pregnant and can not enjoy certain cheeses, I apologize.)
As most of you can tell from my epic tale of love and loss with the nacho – well mostly gain, I guess, in weight and awesomeness – I have no qualms about eating, and loving, a dish which is made up of 75% cheese.
In my humble opinion, cheese can add so much to a sandwich. Yes, I agree meat should be able to stand on it’s own but, I will take any opportunity to hit up Trader Joe’s wonderful cheese section and use it freely on whatever I want.
(I feel like I should stomp up the stairs and slam my door after that temper tantrum.)
You know how they say that dogs kind of resemble their owners? I pray to God you don’t think that about me and the Weeze-man. My dog, instead of sharing our looks, shares my love of cheese.
Any time he hears a cheese wrapper being opened, he comes running and will stand on his back legs just to see what booty I have unearthed from the store.
You see, Weezer and I don’t care that, biologically, humans are the only mammals that still eat and drink dairy into adulthood. We know you don’t really need it in your diet, but we just don’t care!
So, mom, sorry, but here is another recipe with CHEESE in it!
Ingredients (makes 5 burgers)
1 ¼ lb Ground LeanTurkeyMeat
¾ Cup Bread Crumbs
A Handful of Fresh Cilantro
A Handful of Fresh Parsley
1 Garlic Clove
1/3 Cup Olive Oil
1 TSP Salt
1 TSP Pepper
1 TSP Hot Sauce (I use Chalula Chili Lime Hot Sauce for this recipe).
1 TSP Crushed Red Pepper Flakes
2 Jalapenos, seeded
1 Cup Shredded Sharp Cheddar Cheese
5 Pretzel Rolls
1 Tomato Sliced
Give the jalapenos, garlic, and onion a rough chop, so they fit easily in the food processor. Add the cilantro, parsley, garlic, onion, jalapenos, hot sauce, crushed red pepper flakes, and salt and pepper to a food processor. Pulse until a thick, but not chunky, paste is made. It should kind of look like a pesto.
Add the chimichurri to the ground turkey. Add the egg, bread crumbs, and cheddar. Mix well using your hands. Come on, get a little dirty!
Form five large patties with the mixture.
Cook the turkey burgers in a large skillet with the lid on, over medium heat for about 7 minutes on each side. The cheese melts and forms a great crunch on the outside of the burger. These are also great grilled.
When the burgers are done, put them on a bun (doesn’t have to be pretzel, I just am really into these pretzel rolls right now) top with a slice of tomato and a dab of guacamole.
PS Mom, I think you are just jealous because you can’t eat dairy, so hmph! Take that!