Pictoral Recipe: How to Make Croissandwiches

An oldie but goodie, as I move myself to a new blog, I thought I’d do some reruns:

I was just thinking about how I don’t cook anymore, because the one person who would have eaten it isn’t here anymore, and I don’t eat my own cooking (I have no appetite for it. It’s not that it sucks or anything), and I don’t eat leftovers. So I have been doing a lot of prepackaged foods and tuna salad and veg (mostly the veg and the egg salad.).
But I got mad skills, yo. I can flash fry a duck. I got knife skillz. I got…uhm, this steamer:

I included the cereal box so you could see how HUGE IT IS. I USE IT, TOO. PEEPS HAVE SEEN IT IN ACTION!

So, in honor of how Tom Colicchio I used to be (now I’m more Padma, ROWR), I present a new culinary adventure (since everyone is doing it these days):

Gather your ingredients: fresh croissants, eggs, a cheese of your choice (we suggest a sharp cheddar or if you are in the mood for something spicier, a pepper cheese), and your meat of choice (handmade sausage from the foothills of some mountain village in Bavaria)

Gather your (un)willing sous chef:

Assemble your cooking materials (pan, wooden spoon, etc):

Stop: Hammertime

Prep your workstation. Flour your surface and shit:

Lay out your ingredients:

Slice croissant with a bread knife and generously butter. Set aside.

Heat skillet. Fry meat of choice. Set aside:

Beat eggs with small amount of milk and salt. In same skillet, cook egg, omelet style:

Toast croissant in warm oven, butter side down. Remove from heat and layer croissant with cooked egg, sausage, and cheese of your choice:

Garnish as desired (this is an industrial sin, and the chef will laugh at you):

Note—some first time chefs think to improve upon the croissandwich by adding more meat than is necessary. Do not make this mistake:

If you wish, you may use the skillet to create a side dish, but that is not necessary:

Repeat actions to make as many croissandwiches as you desire:

Croissandwiches actually need to sit so that the heat melts the cheese, so press lightly on the croissant top and cover with a tea towel. Possibly set the plate on the warm stove:

This is a good time to set your table. Beverage selection is key. We suggest a 1927 Chateau la Fete, but 1954 will work, too:

Your sous chef might also take this time to finish the side dishes that you are preparing to go with it (Waldorf salad, Peacock brains garnished with honey covered ants, thinly sliced Bagelfuls, etc):

You might also want to consider pudding and/or bitters/aperitifs:

At this time, you should check the croissandwiches for cheese meltage. Occasionally, they don’t marry as well as they should, and to avoid sogginess, you might want to gently warm them in an oven set to low:

Take the time to give Burger King the finger, because they don’t sell breakfast after 10:30 am:

Be daring! Dine al fresco! We like to take our supper out on the veranda:

We like to set the table with handmade linens that we got from Dusseldorf in the great linen craze of 1845. Grace the table with a decoupage’d vase filled with lilies of the valley:

I know. I should have a fucking string of pearls.

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About Amanda Ching

I write. Fo' you.
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