Here at the Dinner Sisters we have come to realize we are solid fans of a few things: fish sauce, dinner salads, and now, toast. To honor one of our very favorite things we have a whole episode of toast. Smothered with cheesy sauce, as a base for wintery beans and greens, and sandwiching savory yogurt filling. We have something for everyone this episode and we hope you find a toast to love as much as we do.
Open Faced Hot Brown Sandwiches from the Kitchn, Smoky Beans and Greens on Toast from Epicurious, and Dahi Toast from Priya Krishna at Bon Appetit
In case you’re not a Hot Brown Sandwich devotee, these hearty, wintery dinners are all you’ve been looking for this season. Provided you’ve been in the market for supremely satisfying sandwiches with cheese sauce, bacon, tomatoes, turkey, and Texas toast. Make this on a cold night, after a long day shoveling snow, or whenever you need to warm up.
- We used rotisserie chicken but the whole turkey breast from the deli counter would work well too.
- If the sauce gets too thick while you’re stirring on the stove, just add a bit more milk.
- We use Swiss cheese and sharp cheddar equally well.
Beans and greens are magic words for us. Winter time brings out our desire for slow cooked beans and nutrient dense greens to get us through the long nights. But sometimes we don’t have hours to cook either. Canned beans come through on this dinner with creamy beans, greens, and smoked paprika to add depth. The toast is a bonus but not to be missed. Simple ingredients come together for a satisfying meal.
- Certainly you could skip the smoked paprika in this but we did love the smokey note it added to the beans.
- We added even more kale and didn’t suffer a bit.
Despite the fact that Priya Krishna has never let us down, we went into this recipe with a degree of healthy skepticism. Why, oh why did we doubt her? The toast is crunchy, savory, and more-ish in a way that begs for a glass of cold beer and just one more bite. Sure, the suggested servings for this is six. Three people might be more reasonable. You have been warned.
- As per usual, the choonk makes this extra special. If you can’t find fresh curry leaves, do try to find black mustard seeds at least.
- However, if you can’t find either, this toast was absolutely lovely as is.
- We found frozen cilantro chutney (Valdilal Green Coriander Chutney) and it was extra special. Make your own or even ketchup would be a delicious dipper.
- Dial up or down the green peppers to your taste. We used half a pepper but easily could have increased the amount. Taste your peppers first to get a sense of how much you would like to add.
From the Smorgasbord:
Kate has a full sized fridge! Happy days…We also shared some pantry building tips. Kate went to the Indian grocery store and let loose. You might find more concrete guidance from Julia Moskin in her article, How to Stock a Modern Pantry.