I like sandwiches.
I didn’t so much, growing up.
Cold, boring, lunchtime sandwiches just never did it for me. My mom tried peanut-butter and jelly (I never liked that combination, until I discovered what a difference toasted bread could make), luncheon meats (by lunch the bread would start to get soggy from the mayonnaise, and when I was younger I wouldn’t touch vegetables with a ten-foot pole), tuna salad (better, but again with the problem of soggy sandwiches… not to mention having tuna breath for the rest of the day), egg omelette (I recall this trend lasting for a while, but still, as good as it was, egg just isn’t quite as appetizing once it’s cold and has been sitting around for four hours.)
My poor parents. We were such picky kids, growing up.
But recently, that’s begun to change, as I grew up and realized there were so many other options of things one could put in a sandwich. Like… avocado! And bacon! And tsukemono (Japanese pickled vegetables)! And I have a particular weakness for banh mi.
Not to mention, there’s a gigantic difference between a sandwich that has sat around for four or more hours, between the time you’ve made it in the morning, and the time you actually get to eat it at school or work, and a sandwich that you get to eat the moment it’s ready. It’s like two completely different meals – one that can only be described as ‘meh’, and one that makes you want another sandwich because the first was so good.
So, despite being a food blogger, there come times when I don’t have much food in my apartment. And I’ll admit, some of those times I just make a bowl of cereal or ramen, rather than try to piece together a meal from whatever random things I have laying around. Especially when I’m starving, but I’m the only one home so it just doesn’t feel worth it to actually cook something.
But sometimes I do actually want a good meal, and that’s where this sandwich comes in. It’s made up of things that we almost always have in our fridge – bacon, eggs, kimchi, and bread. The first time I tried it I wasn’t completely sure how it would turn out… but it’s perfect. (The first few times I made it, Son wasn’t at home, and I teased him with pictures of my creation. I’m such a brat, sometimes.) It’s become my go-to sandwich combination.
- 1 croissant
- 3 slices bacon
- 1 egg
- Fry the bacon until crispy. Remove from the pan.
- Fry the egg in the bacon fat, until the white part is solid.
- Slice the croissant in half; spread mayonnaise on one side.
- Make a sandwich with the bacon on the bottom, then the kimchi, and the fried egg on top.
- Enjoy! Once you break the yolk, mop it up with the sandwich. Delicious.