Breakfast Sandwich Rubric

To successfully find the best breakfast sandwich in North Philadelphia this summer, I decided that I needed a standard grading rubric to be fair.  It was very difficult to establish this set of guidelines and I had a lot of help and input.  It’s not flawless so before I eat my next sandwich this week, please give feedback and comments so I can make changes if necessary.  As you can see, I am taking this extremely seriously.  Maybe almost too seriously.

Each category gets 1 to 10 points with 1 being the weakest and 10 being the strongest. 100 is a perfect score, obviously.

Overall appearance

Size

Egg (quality and quantity)

Egg tuckage

Cheese (quality and quantity)

Condiments (quality and quantity. This category includes meat if necessary.)

Bread

Charisma of staff

Accuracy of order

Overall taste

Here is a photo of my most recent selection, to jog your thoughts:

Citrus Fruity Fish

Matt made some amazing shrimp tacos last month and we’ve been trying to recreate the recipe. This time shrimp was not on sale so we used tilapia and put it on a salad instead of in a soft taco shell. Either way is fresh, sweet, spicy, and delicious.

The ingredients:

3 small sweet peppers (orange, red, yellow), chopped

1/4 red onion, chopped

1 mango, chopped

1 scallion, chopped

juice from 2 limes

2 cloves garlic, chopped

red pepper flakes–as much as you want!

1 avocado, sliced

1 ear of corn, kernels cut off

1 tomatillo, chopped

lettuce or taco shells

 The fish gets mostly cooked by sitting in the lime juice, but sautee all of the ingredients except the avocado and corn on medium heat for about 10-15 minutes until everything is warmed through.  You may need to drain out some liquid once or twice.

Doesn’t that look like art?  The colors will impress guests! 

As I said before, this can be served in many ways.  The healthiest option is on some greens, which is what we did this time, but it also tastes great in soft taco shells. I’m sure you creative cooks could think of much more to use this mixture with.

Just slice up the avocado and cut the corn off of the ear for last-minute toppings.  The creamy avocado and crunchy corn kernels make mouths happy.

Pair it up with a nice crisp Viognier and you’ve created a romantic and healthy summer dinner that’s fast and easy!  Cheap, too.  Total cost was around $12 total (not including the wine).