That's when I thought of preparing breakfast sliders. Since breakfast comes early (at 4 a.m.), I prepared the sandwiches on the afternoon before. After slicing enough ham and cheese for the open face sandwiches, I slivered an onion on the meat slicer and sliced six medium tomatoes by hand. I also prepared a batch of cilantro sauce for garnish. Everything was placed under refrigeration until morning.
In the morning, I placed ham and cheese on each biscuit half, then heated the sandwiches in the over to melt the cheese. As the hunters and guides filtered into the dining tent for breakfast, I placed cottage fried red potatoes on the place along with two open face sandwiches, two tomatoes, some onion and three dill pickle chips. The sandwiches were garnished with cilantro sauce.
 |
| Toasting the biscuits on the flat-top. |
OPEN FACE BREAKFAST SANDWICHES
Use this recipe to use an oversupply of biscuits. You may use any flavor of cheese desired. I used pepper jack cheese.I didn't add fried eggs because of a shortage in camp.
24 buttermilk biscuits, cut in half
4 ounces butter, melted
24 (1 ounce) slices ham, cut in half
24 (2/3 ounce) slices cheese, cut in half
48 fried eggs (optional)
48 slices tomato
1 medium onion, shaved or sliced thin
72 dill pickle chips
2 to 3 cups cilantro sauce (recipe follows)
Brush melted butter on each half biscuit. Toast in a skillet over medium heat. Alternatively, you can toast the biscuits on a flat-top griddle. When toasted, remove biscuit halves and arrange on a sheet pan. Keep the bottom and top half of each biscuit together. If preparing ahead, place the ham, cheese, tomatoes, onions, pickles and cilantro sauce in the refrigerator.
In the morning, arrange a half-slice of both ham and cheese on top of each biscuit half. Heat the sandwiches in a 350-degree oven until the ham is warm and the cheese melts. Remove from the oven and place a fried egg (if used) on each sandwich.
To serve, place two open-face sandwiches on each plate. Arrange two tomato slices, some onion and three dill pickle chips on each plate. Spoon a tablespoon cilantro sauce over the sandwiches on each plate. If desired, the sauce can be served on the side. Serve with cottage fried red potatoes.
Makes 24 servings.
CILANTRO SAUCE
I serve serve cilantro sauce with grilled pork chops, roasted pork loin, sauteed chicken breasts and breakfast eggs.
6 cloves garlic
3alapeno chile peppers
1-1/2 teaspoon ground cumin
1-1/2 teaspoon kosher salt
1 tablespoon fresh oregano
1/3 cup flat leaf parsley
1-1/2 cups cilantro
In a food processor or blender, process garlic, jalapeno, cumin, salt, oregano, parsley and cilantro to form a smooth paste. With food processor running, drizzle in olive oil. Add small amount of water until sauce is thick. Drizzle in vinegar until smooth. Adjust seasoning.
Makes about 2-1/4 cup sauce.