Here for a few days, I guess - BONUS: The Buttermill Special

[Tab]

Can't get to where I need to go immediately, so I guess I'll keep sticking my nose in your threads. :)

(I think it's called the Buttermill Special - I've been making it for years, but forget the original restaurant - part of The Jelly Mill in Manchester, VT)

(Forgive my spelling/typing - my vision sucks at the moment)

Anyways, it's a decadent breakfast. If I recall correctly:

(layered from bottom up)

Toasted rye bread. Something a little thicker than Arnold's, but not too thick. Must have caraway seeds.
A few slices of ham, rolled - preferably an old-fashioned ham, not the cheap crap you get in the stores. Heat before applying.
Little slices or cubes of artichoke hearts
Alsace swiss cheese (the thin kind with lots of holes - make sure it's thin)
Broil
Top with warm Bernaise sauce

(I think it was Bernaise - what's the other one similar to it? Too early in the day to make my brain work) Pretty sure it was Bernaise. It definitely was tarragon-based, which would rule out Hollendaise... Okay, yes it was Bernaise.

Frickin' yum.

- Tab

[hippywife]

1. Oh...

stick your nose in any old time, Tab. Sounds yummy. ;9

[mtnester]

2. Last night was (turn your heads away people)...

fried boloney samwiches...about 3/4 inch thick baloney, fried up so there was a good brown crispy crust on each side, topped with smokey provolone cheese, yellow mustard (YELLOW mustard, no fancy smancy mustard), thin sliced red onions (sliced so thin they were almost transparent) on top of toasted sourdough.


Hubs ate two, I tried to finish one samwich, he was snoring in the chair looking all happy about 15 minutes later...they were THAT good.

:)

[Tab]

3. Sheesh

Did you consider putting a mix of whipped cream, creamed corn, and crushed cherries on it? Oh, and maybe somoe mashed potatoes? just for the mouth-feel, yoou know.


Honestly, though, if you changed the ingredients a bit, you'd be close to what's called a 'Cuban sandwich' (from Cuba, of course) - which, if memory serves, has pork (similar to balogna), um, some mustard I think, pickles slices, some swiss cheese, and I'm hard pressed (no pun intended) to think of what else. It's cooked on a short roll, pressed ono the grill, similar to a panini, and served up. They are yummy frickin' things.

[mtnester]

10. I know, it was NOT the most healthy thing to eat

but it was delicious! I personally would have sauted onions in butter until they were almost a reduction for my sandwich, but the Mr likes them crunchy

I have not tried a Cuban because I am not a big fan of pickles on the samwich, but Mr. Mtnester likes that, PLUS I have a panini machine, so I should try that next time!

[Phentex]

4. MMMMMmmmmm...anyone remember pork roll?

Fried bologna reminds me of pork roll which was a novelty for us when we visted our relatives in NJ. Now, I think it's available everywhere.

[zabet]

7. Try that thick slice of bologna

on the grill. :9

[mtnester]

9. We have, for the 4th of July when we had a zillion people over

I tried a little bit of it on the grill for something different, it was the first thing to go..you can get it nice and crispy there too!

[eleny]

5. I'm glad you posted this

I do love ham and also artichokes. But silly me, I never thought to put them together. But I will now!

:pals:

[NMDemDist2]

6. glad you're eating

sorry your plans are delayed

:hug:

[housewolf]

8. Ahhhhh... that sounds really GOOD!

But then, with those ingredients and topped with Bernaise Sauce, how could it be bad?????

Really sounds delicious, thanks for the recipe.

Good luck to you1