Along with the cookbook Thug Kitchen, see last post, Matt had brought me another cookbook home from the same business trip. The other cookbook is called The Feed Zone Cookbook. It’s made for athletes so the recipes tend to be healthy but also high in protein.
The recipe I had tagged was for a ham and swiss breakfast sandwich. Part of the recipe was to make roasted red pepper mayonnaise. I have not yet mastered making a mayonnaise (despite my many attempts) so I would suggest the “time saver” suggestion on the recipe to use store bought mayonnaise and mixed in a roasted red pepper (from a jar) in a food processor.
But for fun here is me trying to make mayonnaise using the recipe from this cookbook.
I had much better success with the rest of the recipe! I brushed a ciabatta roll (the recipe called for rustic bread…) with olive oil on both of the outside faces. Then I toasted oil side down on a skillet.
While that was toasting I took a handful of lettuce leaves and tossed them in a bit of olive oil with a squeeze of lemon juice and pinch of salt.
I then fried an egg…
And though the recipe didn’t tell me to I free-styled a bit and added a few slices of ham to the skillet a minute before the egg was done cooking…just to warm it up a bit. Now it came time to assemble. I took the bottom of the roll and placed my ham (if you are using swiss cheese you are suppose to put the cheese on the roll first, then the ham), egg, lettuce, drizzle of roasted red pepper mayo and the top bun.
The Verdict: Despite my mayonnaise not working out I am not holding it against this cookbook – I have serious mayonnaise making problems!! The sandwich was DELICIOUS though!! The egg and mayo especially seemed to create an awesome flavor. Make this, get the recipe here.