the saturday sandwich – one worth crossing the street for
happy weekend y’all
happy very near to the start of may.
i’m big on sandwiches
super keen on
the flake of a croissant
and the texture of bread.
smitten about proper cheese
and well-grilled meat.
truth be told
i could just about fill
the pages of a book
with the the merits
of the little bready gems.
and crisp greens.
and stacks of things
layered just so.
and thus, via special request
my first ever attempt at
a steak and egg.
it’s one last kick at that wintery can.
it’s a farewell to cold
and a bright hello to spring.
and for all intents and purposes
it’s super easy.
it has a fried egg,
sunny side up
the yellow of yolk oozing still.
it has tarragon and lemon
and good lot of crème fraîche.
it has avocado
and butter and pan-fried bread.
it’s got bali pepper (!!) and sel gris,and perfect pieces of strip loin.it’s the kinda sandwichyou’d cross the street for,
a tentative plan for the coming week:
a story about juice
a whole lot of cake
and a wee shop update too!
hooray to all of it.
photos: michael graydon
prop and food styling: me
props from: martine blackhurst
the first four:
a steak sandwich worth crossing the street for
1/4 loaf of country white bread, sliced
unsalted butter, room temperature
1 strip loin steak, seared or grilled
2 eggs, seasoned and fried sunny side up
1/2 a ripe avocado, roughly mashed
a couple handfuls of fresh arugula
a few dollops of tarragon and lemon crème fraîche
a small bit of cloth bound cheddar, shaved*
long bali peppercorns, cracked
fleur de sel
tarragon and lemon crème fraîche
1/4 cup crème fraîche
the juice of half a lemon, strained
2 1/2 teaspoons kozliks triple crunch mustard
1/4 of a small shallot, finely diced
a large handful of fresh tarragon leaves, lightly chopped
a couple pinches bali long peppercorns, freshly cracked
a couple pinches sel gris
wash and dry the tarragon, remove the leaves, discard the stems, chop and set aside
with a mortar and pestle grind a couple long bali peppercorns, set aside
juice and strain half a lemon and chop the shallots
in a small bowl mix the crème fraîche and lemon juice
add the mustard and shallots and mix in the tarragon
season to taste, cover and refrigerate
spread the avocado on the bottom slice of each sandwich
arrange the arugula atop the avocado
divide the steak between the two sandwiches
add a couple dollops of the tarragon and lemon crème fraiche
season with fleur de sel and bali pepper
gingerly place the sunny side up egg atop there
shave a liberal portion of cloth bound cheddar on each
place the remaining pieces of bread
squish down a little and that’s it, you’re all done.
*i like cloth bound cheddar in this sandwich but any white cheddar will do just fine