Posts Tagged ‘Sandwich’

KFC’s Doubling Down… and doubling the heart attacks


The Double Down Sandwich -

The KFC website’s homepage ad on the new Double Down sandwich says, “Don’t just feed your hunger. Crush it!” With fast moving images of the Double Down sandwich in the background. Crush your arteries, more like it, with a heart-stopping amalgamation of cheese, mayonnaise, bacon sandwiched between two breaded chicken fillets.

Who needs bread when you have two pieces of deep-fried, battered chicken? Kentucky’s Double Down was launched Monday in the U.S. Thank goodness that there’s no sign of it coming to Canada, because I wouldn’t like to subject myself to that much sandwiched fat (as tempting as it may be).

I was surprised to hear that this was “only” 540 calories, just about par with McDonald’s Big Mac. But the kicker is a whopping 1,380 milligrams of sodium and 32 grams of fat. They have a grilled chicken option, but I doubt many patrons would go that route with all the awe surrounding the original concoction. What happened to fast food chains starting to gear to the healthy trend?

Mmmm… I could feel my arteries clogging up already.

Recipe: “Eggcellent” Egg Sandwich


Egg Sandwich

Eggs are one of the most versatile and nutritious foods that anyone can have in their kitchen. I was re-introduced (because I faintly remember having this meal in my youth, but I mainly enjoy egg-salad sandwiches) to this dish by a friend earlier this year and am now making it part of my regular meal plans: The Egg Sandwich. Sound simple? Well it is. Anyone can make this super-healthy sandwich as a start to the day for breakfast, or a protein-packed after-school/work snack.

Yield: 1 sandwich


1 large egg
1 tbsp milk
2 slices of sandwich bread (I prefer to use Villaggio Italian Style 100% Whole Wheat Bread)
1 slice of cheddar cheese (not the processed kind, enough to cover one slice of bread with cheese that’s 1/8″ thick)
3 lettuce leaves (e.g. Boston or Romaine)
1 small tomato (sliced)
1 tbsp parsley (chopped)
1 tsp dill (chopped)
1 tsp butter
1/2 tbsp Miracle Whip dressing
A few drops of hot sauce (optional)


  1. In a  7″ skillet (Chef Steph uses this Starfrit one which makes the egg the perfect size of the bread) over medium heat, melt the butter.
  2. In a small bowl whisk together the egg, milk and hot sauce. Add the parsley, dill, salt and pepper to the egg mixture and pour into the heated pan.
  3. Using a small spatula or fork quickly mix together the egg mixture with the butter in the pan (almost like you’re scrambling eggs, the butter give it a bit more flavour and texture) until the egg is set evenly on the surface. Cook for 2-3 minutes on one side. Flip (you can try a nifty pan-flip if you like) with the spatula and cook the other side for another 2 minutes.
  4. While the second side of the egg is setting put your bread in the toaster oven on 250°F with the cheese on one slice of the bread. Toast for 2 minutes until the cheese is slightly melted. If you like your toast more on the crispy side, feel free to leave it in a bit longer.
  5. Remove your egg from the heat and place on top of the cheesy slice of your toasted bread (then again, it doesn’t matter what order you put this in, it’s all going in your mouth anyways).  Complete your sandwich by topping with lettuce, tomato and spread on the dressing. Cut in half if desired.