Mid-Week Sandwich Night!

And, a breakfast sandwich for supper….you can’t beat THAT!

First, let us help you with the ingredients list. Here are a few vendors who just might have what you’re looking for. But, don’t let that stop you from checking out others, and changing our recipes up to incorporate some interesting finds!

Baguette Republic: Cascades - Variety of artisan breads, pastries and cookies; European techniques and tradition.

Bakers Farm: Cascades/Leesburg - Various cuts of fresh, local healthy pork; no hormones.

Bigg Riggs Farm: Cascades/Leesburg - Variety of home-grown produce, homemade preserved products, and Bloody Mary Mix.

Blue Ridge Dairy Co.: Leesburg - Artisan cheeses and yogurt.

Bread House: Leesburg - Artisan breads and pastries.

Chef Eloy’s Kickin Salsas: Leesburg – Guacamole and Fresh salsa - mild, medium and x-hot, with mango, banana, corn & black beans.

Dancing Cow Farm: Leesburg - Beef and pork.

Glascocks Produce: Leesburg - WVA’s finest fruits and vegetables from a sustainable, third generation farm.

Honey Brook Farms: Leesburg - Chemical-free Eggs/Meat. Fresh produce, RAW Honey, Heirloom Apples, and more.

Lothar’s Gourmet Sausages: Leesburg - Local, natural sausages, bacons and other fine gourmet meat products.

Milcreek Farm: Cascades/Leesburg - Beef, lamb, goat, brown eggs, meat chickens and turkey.

Rivas Salsas de Mexico: Leesburg - Bottled salsas/hot sauces, fresh guacamole, dips, tamales, other Mexican foods, including Tortilla Chips.

Shenandoah Seasonal: Leesburg - Chemical free vegetables, specialty greens, herbs, and flowers

Staff of Life Bread: Leesburg - European style bread with whole grain flours used are freshly stone-milled on site.

Woodtrail Graziers: Leesburg - Grass-fed beef, pastured Tamworth pork, pastured chicken and eggs.

Open Faced Breakfast for Dinner Sandwiches

Servings: 2

Ingredients

Vinaigrette

2 tsp whole grain mustard

1 tsp lime zest

1 1/2 tbls lime juice

3 tbls olive oil

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 tbls cilantro, fresh, finely chopped, (optional)

1 tsp oregano, fresh, finely chopped, (optional)

Sandwiches

2 slices whole wheat or multigrain bread

4 c baby spinach and arugula, torn

4 breakfast sausage patties

1 ripe tomato sliced

1/2 ripe avocado, sliced

2 tbls olive oil for frying

2 to 4 eggs, depending on desired number per sandwich

1 14.5 oz can, refried or refried black, beans

Garnish

Fresh Cilantro (optional)

Salsa of your choice (optional)

Instructions

  1. In a small bowl combine the whole grain mustard, lime zest, lime juice, olive oil, salt and pepper. Whisk to emulsify. Stir in the chopped herbs and set aside.
  2. In a small sauté pan, cook the breakfast sausage patties until done.
  3. Microwave the refried beans in a microwave safe bowl, until just heated through
  4. Toast the whole wheat bread. While the bread is toasting, add 2-3 tablespoons of the dressing to the greens. Toss to coat and, set aside.
  5. Line a dish with paper towels and set aside. Heat the 3 tablespoons of olive oil in a small skillet over medium high heat. When oil is hot, but not smoking, add the eggs. Cook the eggs until done - with a nice gooey yolk, and transfer to the paper towel covered dish to drain.

Assembling the Sandwich

  1. Lay a piece of toast on each plate.
  2. Spread a nice layer (you be the judge) of refried beans on each piece of toast.
  3. Mound 1/4 of the dressed greens on the toast.
  4. Top with 2 to 3 slices of tomato, sausage patties and avocado slices.
  5. Mound remaining greens atop each sandwich followed by an egg or two.
  6. Garnish with fresh cilantro and salsa if desired.

Farmer's Market Grilled Cheese

Reprinted from Better Homes and Gardens Magazine

Ingredients

1/4 c mayonnaise

2 c fresh baby spinach

1 tsp garlic, minced

1/4 tsp salt

1/4 tsp pepper

8, 1/2-inch-thick slices sourdough bread

2 tbls olive oil

2 oz goat cheese, softened

1 small zucchini, thinly sliced lengthwise

1 tomato, sliced

Directions

1. In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and

pepper. Set aside.

2. Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper.

3. Spread goat cheese on half of the slices

4. Layer zucchini, tomato, and remaining spinach on top.

5. Spread some of the spinach mayonnaise on remaining slices

6. Place bread on top of vegetables, spread side down.

7. Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is

golden brown, turning once. Pass any remaining spinach mayonnaise.