Culinary, Arts, Thread.

You know when you get that fresh loaf of multigrain sourdough bread and use the larger middle pieces for sandwiches first? Eventually, the not quite fresh pieces toward the ends of the loaf are left. They’re not quite big enough for sandwiches and wind up becoming toast for breakfast. Well, I used two of these to make a toasted sausage and egg breakfast sandwich this morning. 😋
 
Advertisement





Back
Top