2008 Woodie Awards
Make the most with your toast
By: Freddy Hunt
Issue date: 2/29/08 Section: Pulse
I love Jimmy John's Gourmet Sandwiches. It's not the extensive menu, or the giant, crunchy pickle that gets me going. I love JJ's because of their fresh baked French bread.
A sign on the wall reads "Free Smells." To me, "Free Smells" is a way of saying "yeah, we bake our bread fresh everyday." You will never have a Jimmy John's sandwich on stale, day-old bread. Why? Because all of the day-old bread is stacked on the counter next to the register.
French bread hardens quickly. There is definitely a noticeable difference between day-old and fresh-baked French bread. But day-old bread really isn't bad at all. The ends may be a little toasty and the top and bottom crust a little chewy, but in no way are the day-old rolls exhausted.
The 16 inch, day-old baguettes are available for 45 cents a piece. Take a few home with you - not too many, after three days they become pretty solid - and make something wonderful out of them. If you want to make a sandwich just trim off some of the tough crust, the inside stays nice and soft. Or you can just prepare something that doesn't call for super-soft, fresh bread, like garlic bread. Everyday this week I have been into Jimmy John's for a day-old roll and have discovered a few recipes the bread works great with. Would you believe French bread makes wonderful French toast, even if it is a day old?
3 eggs
3 T butter
2 tsp. cinnamon
1 16" Jimmy John's French Baguette
Syrup
Powder Sugar
Fruit [blueberries, strawberries, bananas]
Melt your butter and allow time to cool. Beat eggs and cinnamon into the butter until the mixture is consistent - some cinnamon chunks are OK, they add character. Cut the top crust, bottom crust and the ends off of the baguette. Cut the baguette into equal thirds and each piece in half down the middle. You now have 6 sexy pieces of French bread ready for soaking. Place each piece of bread in the egg mixture and allow each side about 2 minutes - or longer depending how hard the bread is - to absorb egg mixture. Finally, place each saturated piece of bread on a lightly greased frying pan over medium heat, allowing about 2-3 minutes on each side. Sprinkle with powder sugar, syrup and fruit to your liking.
A sign on the wall reads "Free Smells." To me, "Free Smells" is a way of saying "yeah, we bake our bread fresh everyday." You will never have a Jimmy John's sandwich on stale, day-old bread. Why? Because all of the day-old bread is stacked on the counter next to the register.
French bread hardens quickly. There is definitely a noticeable difference between day-old and fresh-baked French bread. But day-old bread really isn't bad at all. The ends may be a little toasty and the top and bottom crust a little chewy, but in no way are the day-old rolls exhausted.
The 16 inch, day-old baguettes are available for 45 cents a piece. Take a few home with you - not too many, after three days they become pretty solid - and make something wonderful out of them. If you want to make a sandwich just trim off some of the tough crust, the inside stays nice and soft. Or you can just prepare something that doesn't call for super-soft, fresh bread, like garlic bread. Everyday this week I have been into Jimmy John's for a day-old roll and have discovered a few recipes the bread works great with. Would you believe French bread makes wonderful French toast, even if it is a day old?
3 eggs
3 T butter
2 tsp. cinnamon
1 16" Jimmy John's French Baguette
Syrup
Powder Sugar
Fruit [blueberries, strawberries, bananas]
Melt your butter and allow time to cool. Beat eggs and cinnamon into the butter until the mixture is consistent - some cinnamon chunks are OK, they add character. Cut the top crust, bottom crust and the ends off of the baguette. Cut the baguette into equal thirds and each piece in half down the middle. You now have 6 sexy pieces of French bread ready for soaking. Place each piece of bread in the egg mixture and allow each side about 2 minutes - or longer depending how hard the bread is - to absorb egg mixture. Finally, place each saturated piece of bread on a lightly greased frying pan over medium heat, allowing about 2-3 minutes on each side. Sprinkle with powder sugar, syrup and fruit to your liking.
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