You know, I used to always add mayo as well, but I found that with a toasted sandwich like that. It’s honestly better without and tastier. I did breakfast sandwiches like this with homegrown jalapenos and tomatoes, with sausage, egg, and pepper jack. Your tomatoes and eggs are already very wet ingredients, the mayo just makes it over the top, and heart attack inducing. Didn’t think it was worth it. I did toast with a little bacon grease though.
That sounds like another tasty sandwich! I forego cheese in mine since the egg and mayonnaise end up providing that same sort of creamy richness. I can see how the cheese might end up helping to keep everything better combined, though. Thanks for the insight!
Mind if I ask how you do your sourdough? I had a starter that I tended to for months, but my sourdough always came out super dense and not risen. It was almost like the yeast didn’t work as hard as they should…any ideas to what I could be doing wrong?
So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you’ve got a crumb picture I can help you figure out what led to your dough behaving that way.
It just depends on how many 'moist ingredients are on a sandwich for me though. Like, I can’t stand when a sandwich is just absolutely soaked with wet ingredients.
It makes sense not to salt the tomato directly in this context because adding salt will draw out the water and make your sandwich more soggy. You could probably do it right before eating, but I think the saltiness of the bacon would be fine.
I believe the move is to pat the tomatoes dry to remove the excess water after you salt them to avoid them being to wet.
That said, i typically eont salt my tomatoes just cause im lazy and dont want the extra work lol. But if i did go the extra mile, i would salt them for added flavor.
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