Go and getcha some of these!
Go and getcha some of these!
-2 slices of multigrain bread
-bacon (as much as you fucking want)
-2 tbs pickled jalapenos, sliced
-2 tbs cream cheese
-1/2 cup Wisconsin smoked applewood cheddar
-2 pats of salted butter
(which I forgot to photograph)
Wow. Step 1. It feels like it’s been so long since I’ve wrote about you. You and your cheesy layer of goodness. You and you’re repetitive step that happens in every single post that I write. Step 1, you used to bore me and make me anxious with your repetitiveness, but now I’m happy to see you again. Am I drunk? Probably, thank god for spell check. But yea, sprinkle on half the cheese and listen to Dan Deacon.
Peter Piper pickled pepper time. Add some pickled jalapenos and start to get excited.
Then it’s everyone’s favorite time… BACON TIME. Yeah, yeah, yeah, I’ve read the food trends and think that all those people who say bacon is out can suck a D. I love it and I always will love it. It’s my main reason for not being vegetarian and it tastes amazing on everything that you put it on. Those haters need to shut up because this sandwich wouldn’t be the same without the smoked bacon goodness layer.
Now smear on a layer of cream cheese and close the sandwich. You should be getting really excited at this point.
Look how pretty it is! Turn your burner to medium and melt a pat of butter all up in that bitch. Add your sandwich in and smear it all around until the bread soaks up that buttery goodness.
Cook for a few minutes on each side and wait until it gets all golden and delicious and melty and oh my gahhhhhhhhh
When it’s done on both sides and the cheese is oozing out, take it off the heat and let it set for a minute to concentrate all those awesome flavors. Then eat it and don’t look back. Enjoy the moment, live it up, and keep it real. It’s good to be back. Thanks for keeping me excited about the blog, dear readers.
Here’s what I used to switch it up:
-1 everything bagel
-1 handful of baby hierloom tomatoes (sliced in half)
-2 pads of real salted butter
-1 tsp of fresh thyme
-2 heaping tbs of organic cream cheese (or less if you’re not obsessed with it like me)
Once I removed all the excess bits of bagel, I smeared a ton of cream cheese into the crevices. I am absolutely obsessed with cream cheese and I completely admit that I’m one of those gross people that pile it on super thick and then lick the rest off the knife. Gross, i know. But anyways, if you’re still reading this and not on the same page as me, put on as much cream cheese as you can handle and start slicing your tomatoes in half.
Now gently push the halved baby tomatoes into the crevices of one side of the bagel. The more snug you can get them, the better. You don’t want the front of your shirt covered in tomato seeds, now do you?!
For the other half of the bagel, evenly sprinkle on 1 teaspoon of the thyme leaves.
Since the cream cheese acts like a glue onto the other ingredients, basically just pick up both halves of the bagel and mash them together!
At this point you’ll want to put a pad of butter into the pan and turn the heat to medium high. Once the butter starts to melt and spread out, lay your bagel in and sort of rub it around in the pan. This will help the butter to spread evenly onto your bagel.
After about 2 minutes on each side the bagel should start to form a golden brown crust. Once it’s like this take it off the stove-top and eat it! If you’re in a rush, simply wrap this guy in some tinfoil and take off. It actually keeps pretty well for a grilled cheese. YAY!
So do yourself a favor and start your day by enjoying a wonderful breakfast. And remember, mornings suck less if you involve some tasty food. If you start your day like this (as Midlake put it) “mornings will be kind to you in the future“. Go team cream!