Each few months I discover myself in San Diego. Often North County, not removed from the place I went to varsity. I really like that stretch of coast (Salk Institute! Encinitas!) and we pop down as typically as we will. A visit to this space isn’t full with out braving La Jolla site visitors to go to Wayfarer Bread. It’s the neighborhood bakery of goals situated in Fowl Rock. They typically have a frittata sandwich on the menu and if we’re there for lunch, it’s what I order. The model I had final April concerned asparagus, avocado and spring onion aioli with slabs of sheet pan frittata and slices of Hatch chile cheddar cheese loaded between slices of their lovely sourdough. I made a multitude of all of it, however beloved each chunk.
Again at house, I’ve since tried to step up my frittata sandwich sport. Sheet pan frittatas are wildly versatile and handy, however till I skilled the Wayfarer sandwich, I primarily loved sheet pan frittata slices as a rice bowl part, or as an accompanying some form of potato state of affairs for brunch, or as a make-ahead part for breakfast burritos. However these days, if I make one, and if I’ve some good bread, I channel some Wayfarer sandwich vibes, raid the fridge, and go for it. Right here’s a current favourite model, made with quite a lot of parts you’ll most likely acknowledge from earlier recipes posted right here!
Frittata Sandwich: The Parts
- Good bread: Good sandwiches are constructed on nice bread. I make some suggestions down within the recipe, however bonus factors for selfmade. A sandwich baked on selfmade bread tastes further particular. I toast for this sandwich.
- slather: For this sandwich I take advantage of a wildly garlicky aioli-ish unfold state of affairs spiked with serrano chile pepper. You’ll have leftover, and it may be used to make nearly every thing savory style higher.
- Seasonal greens: I layered lettuces and roasted cherry tomatoes right here. Plus some ripe avocado. The sheet pan frittata was moreover loaded with plenty of chopped kale and inexperienced onions. Go together with the season, or no matter your loved ones likes!
- Sheet pan frittata: In the event you bake a tray on a Sunday, you will have sufficient to make a number of sandwiches all through the week.
The frittata sandwich pictured is made on selfmade bread – it’s not fairly focaccia, it’s not fairly nan-e barbari, it’s one thing within the neighborhood of each although.
There are infinite methods to experiment with this sandwich. Begin by taking part in round with the bread. You possibly can see the bread I like to make use of right here, however you may by no means go mistaken utilizing nice sourdough. Past that, switching up the added substances within the sheet pan frittata is all the time an choice. I like to make use of this part as a solution to work in greens and/or herbs, however you may load it up with caramelized onions, or roasted seasonal greens. Spreads and slathers are additionally swap-able. Robust flavors are welcome right here, so do not be shy about working in several chiles, garlic, spices, and pastes.