Kofuzi Rolls

kofuzi roll main ingredient

Last week, the Question of the Day asked you to describe a sandwich that would be named after you. And so, I responded with a sandwich version of the sushi maki that I started making about ten years ago, called Vegan Surprise. The sandwich version switches out the rice and nori with ciabatta, but otherwise is exactly the same.

Kofuzi Roll Recipe:

laying out the bacon

1. bake it: lay out the bacon on top of a cooling rack set on top of a baking sheet. You can make the bacon in a skillet, but baking the bacon makes less mess and keeps the bacon nice and straight. Plus, if you have food ocd, you may find that  lining up the bacon into rows is a soothing experience. I usually bake bacon at 400 for about ten minutes or so, depending on the thickness of the bacon. On this particular day, I also had to bake some bread at 375, so I put the bacon in at that lower temp for a little bit longer.

parbaked ciabatta rolls that you finish at home

2. bake it: I have been dying to try these ciabatta rolls. They are parbaked, meaning they are baked a little bit but you finish them off at home. I put four rolls on a small baking sheet and set them in the oven at 375 for 8 minutes. When they came out of the oven, I had fresh baked ciabatta, which I think is one of the best things that can happen to you when it comes to bread.

3. slice it: take 1 big tomato and slice it into thin slices. I made my slices about 1/4″ thin or less. They were beautifully round and juicy and tasted like late summertime.

4. cream it: cut open the ciabatta roll and spread cream cheese on each side.

5. build it: place tomato on top of the cream cheese and put bacon on top of the tomato.

6. eat it: this sandwich is delicious. It’s like a blt but without any of that annoying lettuce to get in the way. The richness of the bacon gets cut nicely with the tomato. And when the heat of the bacon and the bread melts the cream cheese just a little and then mixes with the bacon and tomato juices, it’s like eating a carbonara sandwich. It’s creamy, it’s salty, it’s sweet. It’s cruncy and chewy and supremely satisfying. It’s the best sandwich. Ever.

kofuzi rolls

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