Tips and tricks for making the best sandwiches at home.
My Eastern European ancestors didn't know from polar vortices, but they did know the perfect diet to survive the bitter cold: steaming bowls of kasha liberally lubricated with salo (see: pork fat). I actually have a five-pound block of salo in my freezer, but to survive the current blast of cold I prefer to munch on a thick slab of SCRATCHbread's hearty new Peasant Sourdough ($3.50), which is filled with nearly every healthy whole grain.
The Peasant Sourdough comes out the oven looking like some crusty rye loaf, but it's actually on the soft and thin-crusted side. As in many SCRATCH products, the bakers build the ingredients for this bread out of a small group of building blocks that are also used for other loaves. First comes the sourdough starter, made from oat mash, rice, and wheatberries. To this they add cane sugar, a bran mix of wheat bran, flax seed, and oats, and then a mixture of dark rye, whole wheat, regular wheat, and spelt flours. The final product is soft, medium dense, and filled with a rich aroma of oats and other grains.
The SCRATCH chefs also use the Peasant Sourdough as a building black forming the base for their Maple Sausage and Egg Sandwich ($6), which makes a perfect start to a frigid day. It's stuffed with spicy chicken sausage that's been suffused with maple syrup, chopped eggs, a smoky aioli whipped up from pickle juice, chili, and mustard, and a salsa verde made from breadcrumbs, and garlic, and chopped herbs. It hits all the bases of sweet, spicy, meaty, salty, herb-y, and crunchy, and will keep you filled up for the rest of the day.