SOTM FEBRUARY: French Toast Turkey Tomato

February. One of the most politically conflicted months in our Georgian calendar. From Black History/Appreciation to Valentine's Day and Presidents Day; it seems there are multiple agendas trying to squeeze their way into the fabric of our delicate and expandable minds. Therefore, in our own meanderings through our imaginations stretching to come up with the best sandwich for this overwhelming month. We returned to the terra with a large sandwich for the hood. Behold: the French Toast Turkey Tomato. 

French Toast Ingredients:

  • Sourdough Bread
  • 3 Eggs
  • 3/4 c Milk (We used Almond Milk, ayy)
  • 1/4 c Sugar

Whip eggs, milk, and sugar into a batter in a 9x9 baking dish. If you would like, you can add cinnamon and nutmeg. Soak each side of the bread in batter and add to a frying pan prepped with butter. Let each side of your toast brown to simple perfection and voila.

Sandwich Ingredients:

  • 1/2 lb Sun-dried Tomato Turkey Pastrami
  • Olive Oil
  • Crushed Basil (or any form of basil seasoning)
  • 1 Sliced Tomato
  • 8 oz of Apple Smoked Gruyere Cheese

After the French toast has been prepared. Place one slice of Gruyere cheese and approx. four slices of Turkey Pastrami on French Toast. Follow up by placing two slices of french toast in the toaster oven (or conventional oven if not applicable). One slice with the meat cheese and the other naked as the day it was born (Yes Lawd!). Toast the pre-sandwich until cheese is melted and bread is moderately toasty. Remove from oven and add tomato slices pre-garnished with olive oil and basil. Then cut for preferred serving size. Warning: This Sandwich is the most, so we advise that you drink lots of water prior and after consumption. Enjoi.



Posted on March 1, 2015 .

SOTM January: Cranberry Pesto Salmon

January. A time of resolution and refreshment. A time for new ideas and the execution of old ideas. The fish sandwich can be considered a classic, one that never goes out of style. Here at Bread & Butter, we sought to jazz it up a little bit. There are few fish as well-known and versatile as salmon. So when the idea of a salmon sandwich came up, we knew we had to put the perfect spin on it. We tend not to follow recipes explicitly here at B&B, preferring a method of culinary free-styling and experimentation. This sandwich came about during our first Sandwich Night a couple weeks ago, and we loved it so much we re-created it and made it January's Sandwich of the Month. So without further ado, the Cranberry Pesto Salmon Sandwich


  • 2-3 Skinless Salmon Filet(s)
  • Whole Grain Bread
  • 2 Stalks of Kale
  • 1 Tbs Cilantro
  • 1 Lime
  • Basil Pesto Spread
  • 1/2 Tomato (sliced)
  • Sliced Chipotle Jack Cheese
  • Apple Cranberry Martinelli's

Begin with your salmon cut and spices. We prefer smoked skinless filets. For seasonings, try some black pepper, seasoned salt, paprika, coriander, and some sweet & spicy seasoning. Heat oil in a non-stick skillet on medium to high heat. When oil begins smoking, add salmon. Cook until salmon begins to darken in color and flake with a fork, or about 2-3 minutes on each side. Squeeze fresh lime juice on for extra flavor.

When salmon has finished, toast your bread & cheese for about 3 minutes in a toaster oven (conventional ovens work too!) While bread is toasting mix 1 tsp EVOO with cilantro, lime juice, and 1 tsp Martinelli's for drizzle. Remove bread from oven, spread Basil Pesto onto non-cheesed side, and add kale and tomatoes. Add salmon and top with cilantro lime drizzle. Serve with homemade potato chips and voila! 

(*Note* If you want to switch it up a little, use an Everything Bagel in place of the bread!) 

This simple sandwich takes about 20 minutes of prep time and can be made for under $20. Pair with your favorite juices, or fine white wines if that's how you like to get down. In addition, we simply wouldn't be Delicious People if we didn't pair this amazing sandwich with an equally amazing mix for your listening pleasure. Play this mix while you chef it up and get all the senses popping. Enjoy!