When it comes to presliced sandwich bread, let’s get one thing straight. Most brands are just OK, and probably wouldn’t get my dollar if artisan, old-world style loaves were cheaper and had better shelve lives. The reality is, though, they don’t, so often times I’m forced to “settle” on a loaf of whatever is on sale at the store. There’s some brands I prefer over others, but most are pretty much the same. Serviceable, but not noteworthy.
All but one brand, that is.
Martin’s Potato Rolls have a cult like following amongst burger purists and hot dog aficionados alike. The sweet, chewy, soft hamburger buns are considered by many to be the gold standard (literally) for sticking a burger between, while their potato bread is renowned for its buttery taste and texture in any number of applications. Unfortunately, Martin’s products hardly ever seem to go on sale in my area, and tend to cost a dollar or two more than what I usually pay for presliced bread. So when I see a loaf on sale — like I did the other day — I make sure to buy it.
I don’t waste a good loaf of Martin’s on just any lunchbox ham and cold cheese. Maybe it’s the soft, pillow interior or the sweet-buttery taste, but for whatever reason, I tend to let my imagination run wild when making sandwiches out of Martin’s bread.
I’m a firm believer that a sandwich has to have goo, proper seasoning, and crunch. Goo is easy. I mean, melt a little cheese and fry an egg, and you’re begging for a second napkin. Sauces, well, those can either be as simple as a squirt of yellow mustard, or something a little more “personal.” And crunch? Cucumbers and Romaine lettuce are great. But with such great potato bread, why not go with something a bit more hearty. Like Potato Chips. The kind fried in Lard.
Today’s Sandwich isn’t an American classic yet, but if I had my way, it would be. It starts with frying an egg. I made the mistake of cooking to yoke a little too done for my tastes, but ideally you’ll want a slightly runny yolk to soak into the buttery, pillowy Potato bread. Muenster cheese — melted under the broiler — gives a satisfying and fatty goo, which is cut by a “special” sauce of my own creation.
Hold the mayo, because this sauce pairs ketchup, two types of relish, liquid smoke, and Old Bay seasoning to form a sweet, salty, smokey taste that goes great with the egg. But the real kicker (or cruncher, should I say)? That would be a pile of potato chips. You can use any kind you like, although with hearty crunch and slightly grassy taste, I’m particularly partial to Grandma Utz’s handcooked chips. They’re fried in Lard, and man oh man are they awesome. To recap, here’s the recipe:
- 2 slices Martin’s Potato or Whole Wheat Potato Bread
- 1 slice of Muenster Cheese
- Two Tablespoons of “Adam Sauce” (Tablespoon of ketchup, 2 teaspoons dill relish, Worcestershire Sauce , 1/4 teaspoon Old Bay seasoning)
- 1 large egg
- Butter or cooking spray, for frying the egg
1) To make the sauce, combine Ketchup, relish, Worcestershire Sauce and Old Bay to taste. Set aside.
2) Heat a nonstick pan over medium-high heat. Spray the pan with cooking spray or melt a teaspoon of butter, then crack the egg into the pan. Fry to your liking.
3) Toast two slice of bread in the skillet, placing the Muenster and the fried egg over one of the slices. After lightly browning both slices, transfer one to a pre-set broiler positioned as close to the heat source as possible. Broil until cheese is bubbly and releases a layer of fat.
4) Spread sauce over the opposite piece of bread.Position fried egg on top of the bread slice with the melted cheese, these sandwich potato chips, and, if you please, a slice of lettuce between the bread.
5) Stuff .Preferably, with napkins and not while driving.
