Mayo and Cream Cheese Sandwiches
For many long years, school was the bane of my existence. And the only way I could find sweet relief was Summer Vacation. Summer was such a magical time of year where I could let the stress of learning slip from my mind for a short while and do whatever I wanted. And I’ve done it all: the beach, camping, and vegging the whole 12 weeks away in front of the boob tube. Really, the vegging out part was my favorite and I could never really start enjoying my break until I had watched Tiny Toon Adventures: How I Spent My Vacation. I had never seen something so accurately describe the roller coaster of emotions that accompanies Summer Vacation. Plus it was done in hilarious Tiny Toon fashion and managed to smash just about everything I love about the show into it.
The scenes that really steal my heart though, are Plucky’s misadventures with the Pig Family. I just adore Hamton, but his family is a little strange. They’re loving, but strange. They even bring their own food to the drive-in. And what they bring is on a whole other level of odd. They all eat mayo and cream cheese on white with the crusts cut off. I’d rather have the jumbo cheeseburger, chili fries, and a cherry pie, but maybe I’m missing out on something fantastic. There’s only one way to find out.
Recipe makes enough bread for 6 sandwiches, but you can make as many as you want.
Cream Cheese, room temperature
White Sandwich Bread Or
¼ cup warm water (105-115 degrees F)
1 ¼ teaspoons yeast
1 tablespoon sugar
½ cup, plus 2 tablespoons milk, room temperature
1 teaspoon salt
¼ cup (1/2 stick) butter, softened and cut into chunks
2 1/4 cups bread flour
2 egg yolks, room temperature
3/4 teaspoon dry mustard
3/4 teaspoon salt
2 teaspoons sugar
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1 cup oil Corn, Vegetable, or Olive
In a small bowl, dissolve yeast and sugar in the warm water. Let it rest for 5-10 minutes, or until foamy. In a large bowl, combine bread flour and salt. Add yeast mixture and milk and stir to combine. Turn the dough out onto a lightly floured surface and knead in the butter. Once the butter is fully incorporated, continue kneading the dough for 8 minutes. Form the dough into a ball and place in a large, clean bowl. Lightly coat dough with oil and cover bowl with plastic wrap. Let the dough rise in a warm place for 1 hour or until it has doubled in size. Punch down the dough and shape into a loaf. Place the dough into a greased 9-inch loaf pan, cover, and let rise for another hour.
Preheat oven to 350 degrees F.
Bake loaf for 30 minutes. Place the pan on a cooling rack and let rest for 5 minutes. Turn the bread out and let rest on the rack until completely cooled. Slice.
In a large bowl, whisk together egg yolks, dry mustard, salt, and sugar. Whisk in the lemon juice and white wine vinegar. Begin adding oil, drop by drop, while constantly whisking. Once the mixture begins to thicken, you can add the oil in a thin, steady stream, while still whisking constantly. Keep whisking until all the oil is incorporated. This is a lot of work on your arm, so you can do the exact same thing in a food processor or blender if desired. Let the finished mayonnaise sit for an hour at room temperature and then cover and chill.
Putting It All Together:
Take two slices of bread and cut off the crusts. Spread mayo and cream cheese on the bread and bring the slices together. Enjoy your sandwich!
Alright, these sandwiches will probably never sound appetizing, but they’re not half bad. I don’t plan on packing any the next time I make the pilgrimage to “Happy World Land,” but if that’s all I’ve got, I’ll eat it. I mean, they are Hamton’s favorite. And when you’re on a road trip, you take what you can get because you never know what (or who) is waiting for you down the road.
Tune in next week for more Cartoon Cravings!