Finger food for breakfast! Once again, it's all in the delivery.
This recipe transforms a boring ol' sandwich into an exotic hand-held treat.
The flattened crustless bread stands in for "seaweed" and wraps around the good-for-you cheese, puree, and bacon filling.
Roll it up, slice, and serve.
(Chopsticks optional!) Preheat oven (or toaster oven) to 350 degrees.
Trim crust off bread.
Use a rolling pin to roll out each slice of bread on a cutting board until flattened (alternatively, use the palm of your hand to flatten the bread).
Spread about 1 tablespoon of Orange Puree (see below) on each flattened slice of bread, keeping about 1/4 inch away from the edges.
Lay a slice of cheese on top of the puree on each slice of bread, then lay a slice of cooked bacon on top of each slice of cheese.
Roll up and insert a few toothpicks to hold the roll closed.
Bake for 8 to 10 minutes, until bread is lightly toasted and cheese is melted.
Slice each roll into 3 pieces and serve.
Orange puree (make ahead recipe)In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender.
If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water.
Puree on high until smooth; no pieces of carrots or potatoes should remain.
Stop occasionally to push the contents from the top to the bottom.
If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
The orange puree makes about 2 cups of puree.
Double the recipe if you want to store another cup of puree.
Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.