Sunday, July 13, 2014

My Magic Pan

Is there anybody besides me old enough to remember the restaurant "The Magic Pan"? It was my go-to place for lunch in the 80's. You could get crepes for lunch, dinner or dessert and salads that were fresh and innovative at the time. I got hooked on their wilted spinch and bacon salad and was so in the mood for that today. But I made it into a sandwich. I'm a hungry girl these days and I'm happy to say, "It worked!!" Here's the recipe:

Wilted Spinach and Bacon Salad Sammies
Serves 6

6 Hoagie rolls or small French bauguettes
6 eggs hard boiled and sliced
6 slices bacon (I used thick cut) cut into 1/2 inch pieces
1 pound baby spinach
1/2 onion diced
1 clove garlic chopped
1/2 tsp sugar
1/4 tsp black pepper
Pinch of salt
3 T cider vinegar
Mayo (optional)

Boil eggs, cool in ice bath and set aside. In large skillet over medium heat, fry bacon until cooked (about 10 minutes). Drain on paper towel lined plate.

Pour bacon fat into a separate bowl and measure out 5 tablespoons of bacon fat back into your skillet. Add onion and cook over medium heat until softened (about 3 minutes). Now add your sugar and garlic and cook another 1/2 minute. Now add the vinegar, stir into bacon fat/onion mixture and remove from heat. Loosen brown bits with spoon and pour dressing over spinach, add bacon and toss until spinach is slightly wilted.

Time to make the sandwiches. To pan that bacon was sauteed in, grill the inside of your rolls, one or two at a time.

Slather a little mayo on top and bottom halves of bread and generously place spinach/bacon mixture on the bottom of the bun. Top with sliced egg, and a little salt and pepper.

Yum. I can't think of a better way to start the work week than packing one of these tasty sammies for tomorrow's lunch. And that's exactly what I'm going to do!

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