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My body was shutting down on Friday, and the sniffles and body aches started to settle in. I did not want the flu. I didn’t have TIME for the flu, so I pumped myself with kale, Emergen-C, green tea, orange juice and Advil Cold and Sinus before retiring to bed for 12 hours. I spent most of Saturday afternoon in bed as well, ready to battle this cold with rest and “Real Housewives of Atlanta” reruns.
Meanwhile, E was at his accountant, figuring out his taxes, and from the sight of receipts, files, paperwork and checkbooks scattered around his office lately, I had a feeling that meetings wasn’t going to be quick.
When he returned, and I finally rose from bed, I figured we both needed comforting snacks. I had been thinking about the fig butter from Trader Joe’s that had been in our refrigerator for two weeks, waiting for the opportune time and ingredients to make a sandwich with it. Sniffles and taxes called for fig, bacon and Swiss cheese on English muffins. I cooked the bacon to a nice crisp, and assembled the sandwich within minutes. I brought it to E in his office while he dug out his tax files from his man bag.
He wolfed down the sandwich before I could say “1099”.
2 English muffins
5 strips bacon
3-4 slices Swiss cheese
3 tablespoons Trader Joe’s fig butter
2 pats of butter
Cook bacon in medium frying pan until crisp. Set aside and drain on paper towel. Slice English muffins in half and spread fig butter on both sides. One bottom half of each sandwich, layer on slices of Swiss, then bacon, then a small slice of Swiss on top. Top with other side of English muffin, and place sandwich in non-stick skillet on medium heat with a pat or two of butter. Place sandwich press on top of both muffins. Warm sandwiches until cheese melts, flipping both sandwiches once after about 2-3 minutes. Remove from skillet, slice in half. Makes two sandwiches.
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