In keeping with their seasonal theme, I opted to use arugula in this recipe instead of frisée. There was none in any of my usual stores so I assumed it wasn’t in season. I did a little digging and found out it’s in season spring-summer. Arugula and spinach were my choices so I picked arugula. Arugula has a nice peppery bite which I thought would complement the bacon and gorgonzola well.
I was afraid the gorgonzola cheese would be overpowering especially combined with bacon. But the vinaigrette dressing for the arugula balanced out the taste. Knowing this now, I’d add a little bit more next time. Gorgonzola cheese is pretty aggressive on the nose so if you’re not feeling too adventurous, try brie instead.
The only hard part in this recipe was hunting down the goods. Out of everything, I was most worried about the bread. Ciabatta rolls are not as common as I previously thought they were. Whole Foods didn’t have any, what they had were mini French rolls(I did not like). Here’s what I do to be able to tell if I would like the bread: smell it and lightly squeeze it. Mind you, I smell it in accordance to my taste preference. I’m looking for something sweet and nutty – so that’s what I sniff for. As for the texture – I’m looking for a sturdier crust that’s soft in the middle, hence the squeeze. You may get some suspicious stares at the store – in which case, I tell people to get their minds out of the gutter 😛
If the bread doesn’t smell like anything at all – you’ve got yourself a tasteless one. Gently put it back in its storage and move along. When you do find one – take note of the bakery and try their other breads in the future. Bay Area readers, I urge you to take advantage of a local great: Acme Bread Company.
I can’t believe my luck finding this book on clearance. It’s almost criminal to put it at such a price ($8.99). Boring sandwich no more!
Gorgonzola, Bacon & Egg Sandwich
Adapted from ‘wichcraft
4 strips thick cut bacon
2 large eggs
2 cups arugula
2 ciabatta rolls*
salt & pepper to tasteVinaigrette:
1 tablespoon extra virgin olive oil
1 tablespoon rice wine vinegar*
Prep the ingredients:
Preheat your oven to 450 degrees fahrenheight. Spread the gorgonzola cheese over the tops of the rolls. Set the bacon in a cookie sheet. Bake the bacon 12-15 minutes. Toast the rolls in the oven for 5-8 minutes.
Place the egg in the bottom half of the roll. Then add 2 strips of bacon. Next add the dressed arugula. Top with the top bun, with the gorgonzola spread. Slice in half.
*You can substitute the rolls for sourdough or sweet rolls
*Any wine vinegar would work well, I like rice wine because it’s milder and little sweet.