DORMWICH

Monday, February 10, 2014

And I call it...the dormwich! It's basically my go-to sandwich for those days I'm really not feelin' the dining hall and something simple I can whip up in the Dirty D (We embrace our dorm's nickname okay).

And here's a rough picture of the ingredients. Trader Joe's is the place to go, yo.
Ingredients:
1 ciabatta bread roll, sliced (Thick multigrain bread works well too)
1 egg
Spinach, a handful (Personal preference, maybe about 1/2-1 cup?)
Salami or ham, sliced (Or any meat you have on hand)
Cheese, flavor of your choosing, sliced or shredded
Tomato, sliced
Optional: Bacon, mozzarella & basil, mushrooms, caramelized onions, seasonings
1. Heat and oil (or butter) up a small pan (preferably a grill pan with ridges on the bottom) to medium-high heat.

2. Toast the bottom slice of bread first*, flipping it on both sides until achieving desired toastiness. Add the cheese on when it's almost done (just enough so it starts to melt), and take the bread out and place onto prepared plate. (You'll be stacking everything directly on top because we're in college and the ultimate goal of any dorm kitchen cooking is to minimize dishes.)

3. Heat up the rest of the flat ingredients like the meat, tomatoes, mozzarella slices, etc. and place onto sandwich. (This is optional, but I personally prefer everything in my sandwiches heated.)

4. Add more oil, fry the egg, and place it onto your growing sandwich tower (Yay!). (I hope you know how to do this. If not, then y'all better get on it, because this is an essential life skill in my book.)**

5. Add a bit of water to the pan and cook the spinach.*** Season as desired.

6. Cook and add to your sandwich anything else your heart desires.

7. Add oil (or butter) and toast the top piece of the sandwich. Assemble your masterpiece.

8. EAT! Yum yum.

So obviously, you can take a lot of liberties with this sandwich, and I'm pretty sure mine comes out differently every time depending on what ingredients we have in the refrigerator. (As you can see, the first picture is of a different sandwich than the bottom couple.)
Some notes:
  • *I do really recommend ciabatta bread since it's so easy to slice into sandwich size (and Trader Joe's sells rolls that are precut into the perfect size!), and it retains its crispiness after cooking and assembling. Any type of thick bread will work (I like multigrains because they give a heartier flavor), but the most important thing is to not use generic white bread, because that stuff gets soggy fast, and let's be real no one likes soggy bread.
  • **For reference if necessary: http://www.thekitchn.com/basic-techniques-how-to-fry-an-93632
  • ***Seriously though, don't forget the water because the spinach will burn easily due to the heat of the pan. Unless you like eating black spinach; then be my guest. 


2 comments:

vicksquisite © All rights reserved · Theme by Blog Milk · Blogger