Roots and Grubs

Comment by MOM (Judy)

On what bread? I had it on Sara Lee Delightful 100% Multi-Grain Bakery Bread. It turns from soft to crunchy when grilled. Perfect.

Posted on August 2, 2006 at 8:39 pm

Comment by heather

first: potato bread.

second: my husband cannot have dairy from cows. do not tell him, but i am cheating on him with this samwich.

samwich cuckold. cuckold samwich. mmmmmm.

Posted on August 2, 2006 at 9:04 pm

Comment by mamster

Potato bread, good idea. I just used regular white bread. Actually, it was white whole wheat bread, which is vaguely sturdier.

Posted on August 3, 2006 at 9:57 am

Comment by heather

also, everyone on the planet might already know this, but i learned from the artisanal cheese center that grating your cheese makes for a better uniformity and speediness of melting, and extras (like jalapenos or whatev) nestle in better.

one more thing to wash, so bluh, but rather worth it. :)

Posted on August 3, 2006 at 10:17 am

Comment by mamster

Yes, I grate. If you use a flat grater, it doesn’t take up much dishwasher space or is easy to handwash.

Posted on August 3, 2006 at 10:36 am

Comment by Neil

Speaking of Nueske’s bacon - that’s the brand we use in our bacon bread for the bread cart. My boss was chopping up a huge slab of it a couple days ago.

Posted on August 3, 2006 at 7:00 pm

Comment by Kristal

I just found out about two new bacon treats — praline bacon and bacon brittle. Now to track down some recipes… Yum!

Posted on August 9, 2006 at 1:07 pm