It’s all in the bread

Last year my friend Tash I did a bread making class at Sur la Table.  It was a lot of fun and we learned quite a bit.  Bread seems to be a common thing that keeps coming up lately in my life.  The night before I made this recipe I met my friend Scotty for a drink.  He recently started to make bread and we discussed different flours and our adventures in bread making.

The next cookbook up is a sandwich cookbook called ‘Wichcraft.  The book is by head judge of my favorite reality tv show – Tom Colicchio of Top Chef.  (BTW a new season of Top Chef is underway!)


The recipe I had tagged was for skirt steak with fried egg, oyster mushrooms and parsley vinaigrette.  I have to tell you when I opened this cookbook and saw this recipe I was immediately excited!

To start off with I made the parsley vinaigrette.  To do so I mixed chopped shallots, chopped capers, olive oil, white wine, white wine vinegar, salt and parsley leaves.

well that was super easy!
well that was super easy!

Then I heated some oil in a skillet over medium high heat.  I added minced garlic until it was fragrant and then oyster mushrooms and salt and pepper and cooked for 5 more minutes.  I have no photos…sorry, I kind of forgot.  But I will say the garlic got super burnt so I did my best to pick the garlic out of the mushrooms.  I am not really sure why this happened, perhaps not enough oil in the pan?  Anyway I removed the mushrooms from the skillet and placed them in a bowl and mixed with the vinaigrette.


Next I heated a cast iron skillet over medium high heat.  I seasoned both sides of skirt steak with salt and pepper and cooked the steaks about 3 minutes each side.


I removed the steaks from the skillet and let them rest on top of the mushrooms.


Then I fried an egg in a skillet with melted butter.  When the egg was cooked I thinly sliced the steak and assembled the sandwich by slicing a ciabatta roll in half.  Then placing the meat, mushrooms, egg and the top of the roll.


The Verdict:  So the bread ruined this sandwich for me.  Something Tash and I learned in our Sur la Table cooking class was never store bread in plastic.  Well I had ignored this and the result was a way to mushy bread for such strong inner sandwich ingredients.  Also I have to say (which wasn’t the bread’s fault) that I was expecting the vinaigrette to be flavor packed and it was just kind of bland?  Such an overall disappointment!  The funny thing is in the cookbook the next page after this recipe is all about breads and how important they are.  It was almost like Tom Colicchio was adding salt to my open bread wound.

2 thoughts on “It’s all in the bread

  1. That sandwich needs a big dollop of horse radish sauce to kick it. Also, garlic always burns for me, it must have a low temperature tolerance.

  2. That sure looks like a tasty sandwich, sorry it didn’t work out. I use a plastic bag to store my bread, but I leave it open slightly to allow airflow. I find it does keep it usable for a few days, otherwise, it gets hard as a rock, and only suitable for the birds. (sorry birds) I recall as a young boy, my mother had a bread box, it closed tightly, but had small air holes along the top back edge to allow for breathing.

    P.S. I love King Arthur All-Purpose flour for bread making. My newest hobby, loaf #5 tonight. Great post Rosemary!

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