This weekend, I’m in Nashville visiting my sister and her kiddos! My sister, Stephanie, is a lover of all things cooking and baking. But even more that, she elevates the most common of dishes into something extraordinary.
Today I’m starting a new series called GUEST BAKER. Here’s how it works: I’ll invite a friend to school me in the kitchen and then share the details with all of you.
My first GUEST BAKER is Stephanie Thomas!
Isn’t she cute?! Let’s get to know Steph in this rapid-fire interview!
Favorite Kitchen Utensil: Microplane zester.
Cook Who Inspires You: Jenny Rosenstrach of Dinner: A Love Story.
Go-to Cookbook: Anything by Mark Bitman, who will teach you how to cook everything.
Ingredient You Always Have: Eggs, because they go good in and on everything.
#1 Baking Tip: Dad put the fear of God in us about opening the oven to take a good long look at your food. I want to die whenever I see someone else doing this. It burns your food, people!
Utensil You Bought but Never Use: Most of the knives in our knife block.
Messy or Clean in the Kitchen: MESSY all the way. (Didn’t even have to ask Steph the answer to this question. . . )
Favorite Dish to Eat Growing Up: Mom’s lasagna, homemade bbq chicken pizza, dad’s burgers . . . I can’t choose!
I am in love with this kitchen. It’s absolutely beautiful, so I had to share it with you!!!
This china cabinet–and everything in it!–is my absolute favorite part of her kitchen!
On The Saturday Sandwich: For Steph and Eric, Saturdays mornings are meant to be slow and easygoing. After playing blocks or having a dance party with their two boys, Steph will head into the kitchen and see what’s in the fridge. This is the beauty behind The Saturday Sandwich–it uses up any leftover ingredients you have from the previous week!
This specific sandwich recipe is a fan favorite in their house. I tried it and absolutely LOVED it!
The Basics: This type of sandwich consists of bread, a spreadable cheese–she used pepper jack laughing cow cheese–,sliced cheese, turkey, another fatty meat, something green, a tomato, and the most important ingredient . . . chimichurri sauce!
Make the sauce a few days in advance, you can even use it to pour over your veggies throughout the week. Steph adds 1/4 tsp. of coriander and a pinch of red pepper flakes to the sauce.
Look how beautiful it is!!!
The chimichurri sauce is first poured on over the meat and then again right before adding the top piece of sandwich bread.
GUEST BAKER’S NOTE: Covering the sandwich with a pan lid is KEY to making it taste perfect! This helps the cheese melt and mix with the chimichurri sauce.
After 3-5 minutes of cooking on each side, take the lid off and press the sandwich down really hard with a spatula. Cook for a few more minutes. This allows the cheese and sauce to seep out which makes the bread crispy.
Wah-lah, look at how beautiful it is!
Seriously, are you hungry yet?
I dipped mine in the chimichurri sauce and it was wonderful!
Click here to get the directions for the chimichurri sauce. (Don’t forget to add the coriander and red pepper flakes!)