Friday, April 26, 2013

How to Make the Best of Rejected Sandwich Bread

Two things you will always find in our fridge: cheese and eggs. We're always one crust away from quiche. This week, I also had a bunch of bread to use up, because I made the mortal mistake of buying dark wheat instead of honey wheat bread for Fiona's school lunches. Needless to say, there would be none of that. So we, the adults, were forced to use up this bread to the best of our abilities.
I had no other choice but to create a grilled four-cheese and egg sandwich.
Shredded fontina and swiss, provolone, and goat cheese.

Butter the horrible dark wheat bread, fry up a couple of eggs, over easy.

Top with your array of cheeses, fresh thyme and another slice of buttered bread. (This would be nice topped with some thinly sliced shallots and, while we're at it, roasted red peppers.)
And here you have it: a mid-week dinner, which can easily be customized for picky kid eaters.
May your weekend be filled with sunshiny fun, good food, love, laughter, rainbows, and unicorns. But only if you like those types of things. 

Peace out.

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