I’m definitely making a breakfast egg dish. Last summer I made a Starbucks "egg bite " knock off.
This year I’m doing a mini-frittatta with Romesco sauce. Just about perfected, but overnight, it shrunk from the liner a lot, so not sure how to serve it pretty.
Also making overnight oatmeal, probably with cocoa and roasted cherries for our vegan.
Also, not too pretty.
For lunch, I am asking for help comparing
Costco "Torta rolls " (the picture says La Brea, and I’m not sure they are the same) vs “Costco Artisan hamburger rolls”. They don’t look like what I think of as hamburger rolls.
Hoping to include pictures of both, and use the ones they are calling “hamburger rolls” as a substitute for ciabatta. I am making sandwiches for 25,
I wanted sandwiches better than what I could buy locally.
I started off with a recipe for “muffulletas”, using homemade olive salad, local, but expensive meats, like mortadella and prosciutto, and local but expensive ciabatta.
Then the hubs reminded me that I could buy sandwhiches for less money and no work.
Then found what they are calling “artisan hamburger rolls” at Costo. They look a lot like what I used to see labeled as torta bread?
Now I am thinking “pressed sandwiches” on these rolls, with a different expectation.
I see a few breads described for “tortas”. Could this be a marketing thing? Could this “hamburger roll” work for a generic “pressed” sandwich?
In my research I read that for muffelletta,. I wanted to use Italian, and not French bread, as it held up better.
Main difference seemed to be Italian bread can have oil, while French cannot. And the shape might be different.
Pictures are out of order. Hope you can make sense of it.
Main point is, I need to make and press these sandwiches the day before, and serve maybe 16 hours later.