Tuesday, September 29, 2009

Eggin’ Pancetta Croissant

Sandwich = crap shoved and/or stuck between two holding objects, usually of a bread nature. Well that sounds like a culinary adventure… NOT! BUT…it could be!

Welcome to the wonderful world of sandwiching, more affectionately known as Sammies. Sammies can provide you with everything from a quick grab and go lunch to a full meal for the masses. And again, the possibilities are quite endless.

In determining which Sammie I’d share with you today, I took a family poll. I asked them, “What’s your favorite sandwich of all time?” to which they responded with a, “You have GOT to be kidding me…” stare. I was quite confused for a moment knowing we had all eaten sammies at some point in our lives. Finally the cloud was cleared when my teenage daughter, in her infinite wisdom, said, “mom, I have eaten at least a million sandwiches, how can I possibly pick a favorite?” It was actually quite an eye opener. “Would you like me to pick a wrap, a panini, subs, muffaletta or do ice cream sandwiches count?”

Hubby responded in much the same way. “Well I like that one you make with the peanut butter, apple and bacon and then I really like just a good old grilled cheese or a PB&J. But, oh I like the turkey clubs too and the Monte Cristo with the turkey and apricot preserves. Does that include wrap and subs? And Oh, what about Philly Cheesesteaks or a good burger…is THAT a sandwich?” OK. OK. I get the point.

After much debate on the home front I decided to share one of my personal favorites that begins with a simple egg salad, but adds a little gourmet flare with a little crispy pancetta. Today our culinary adventure in sandwiches will take us to the far corners of the kitchen cutting board to create the ultimate Eggin’ Pancetta Croissant!

Eggin’ Pancetta Croissant

6 hard boiled eggs
¼ cup mayo with olive oil
3 tablespoons sweet pickle juice
12 slices pancetta (Italian bacon that has been cured in salt and spices and then air-dried. )
6 butter croissants
Salt & pepper to taste

Begin your egg salad by mashing your boiled eggs. I like them a little chunky, but that’s personal preference. Next, mix in your mayo, pickle juice and salt and pepper. Blend well and chill. I meant chill the egg salad, not you! You’re making a delicious Sammie…You can chill later WITH your sammie! Next, place your pancetta in a pan and brown until slightly crisp, like you would prepare bacon. Finally, assemble your Sammie on the croissants with a little lettuce on the bottom, then the pancetta, then top with a nice scoop of egg salad. These are awesome for picnics and for a light spring luncheon or brunch. They also keep well wrapped in plastic wrap in the fridge.

Yes, we’re done. NOW you can go chill with Sammie in hand! Bon appetit’!

PS: I apologize for the lack of photos with this recipe. Some were mutilated in the making of this Sammie. Then I figured, hey, you guys KNOW what boiled eggs look like right?


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