Originally Posted by KCUnited:
First meal of 2017 was a breakfast cubano. Fried bologna, gruyère, fried egg, pickled banana peppers, mustard on a telera roll. Wife went chicken and waffle.
Originally Posted by Easy 6:
Guarantee you this was awesome
It was. I'll be honest though, I was kinda hoping for a thicker cut on the bologna, but the thin slice was more inline with a traditional Cubano (Latino neighborhood). My big takeaway was the pickled banana peppers which are essentially a meatier pepperoncini, but were a great touch for any kind of sandwich. I plan on using them on pulled pork as a change up to pickles. [Reply]
Originally Posted by KCUnited:
It was. I'll be honest though, I was kinda hoping for a thicker cut on the bologna, but the thin slice was more inline with a traditional Cubano (Latino neighborhood). My big takeaway was the pickled banana peppers which are essentially a meatier pepperoncini, but were a great touch for any kind of sandwich. I plan on using them on pulled pork as a change up to pickles.
Bologna is so underrated, its packed full of flavor
I've been wondering what kinda bread that is since the day you posted it, almost looks like a crispy pancake... or maybe a flattened bagel [Reply]
Tomorrow night we'll be sucking on big ole chili dogs.
I almost went with chili, picked up two packs of turkey franks today, they mis-marked them at Hy-vee for 99 cents a piece. Chili dogs will be next weekend. [Reply]
Originally Posted by Easy 6:
Bologna is so underrated, its packed full of flavor
I've been wondering what kinda bread that is since the day you posted it, almost looks like a crispy pancake... or maybe a flattened bagel
Funny you mention the roll. Had it not been so busy (New Years breakfast) I was going to ask about it. My best guess is they used a Telera roll (as described on the menu) typically used as a bun for tortas and maybe soaked it in an egg/milk/vanilla/cinnamon wash then pressed it Cubano style giving it that thin crispy pancake look and feel. [Reply]
Originally Posted by KCUnited:
Funny you mention the roll. Had it not been so busy (New Years breakfast) I was going to ask about it. My best guess is they used a Telera roll (as described on the menu) typically used as a bun for tortas and maybe soaked it in an egg/milk/vanilla/cinnamon wash then pressed it Cubano style giving it that thin crispy pancake look and feel.
Oh wow, so it was kinda like a crispy french toast breading for the sammy... damn, color me impressed
Originally Posted by Easy 6:
Oh wow, so it was kinda like a crispy french toast breading for the sammy... damn, color me impressed
That mfer must've been outstanding
Exacty, sweet enough to balance the savory of the bologna but still firm enough to hold a everything together. Definitely recommended as an option for any leftover homemade bologna. [Reply]
