Tuesday, February 9, 2010

Companion Bread: a homegrown, homebaked, STL business

If you live in the St. Louis area and you have not already indulged in Companion bread, definitely do so soon.  I'm sure that you will regularly partake after your first crusty bite.  For me, it's not just about eating bread with an excellent crumb and crust, it's about supporting a local small business with great values.  Their commitment to ingredients means eating bread you can feel good about--no preservatives, high fructose corn syrup, etc.

They have an excellent website showcasing their products, locations, recipes, and web community.  Do check them out, at companionstl.com

Here's an easy recipe incorporating Companion bread...

Friday Night Tuna Melt with Companion's Ciabatta

What you need...

1 loaf of Companion Ciabatta
1 can Cento Tuna packed in oil
several slices of fresh mozzarella
several slices of tomatoes, variety of your choice
handful of organic baby spinach leaves
extra virgin olive oil for drizzling
sea salt and fresh ground pepper

What you do...
Slice the Ciabatta in half, lengthwise
Then, slice the half through the middle, making top and bottom sandwich pieces
Drizzle both sides with a little extra virgin olive oil, sprinkle with salt and pepper
Spread out the tuna on one half, layer the mozzarella slices, tomato slices, and spinach
Place top half on top of bottom half, and bake at 400 degrees until cheese has melted and bread is warm and crispy
Remove from oven and give the top of the sandwich a good smash with your hand
Cut sandwich in half and enjoy with a good friend, your partner, your spouse, or your kiddo--while eating discuss the greatness of Companion bread.

1 comment:

Companion said...

Thanks so much for including us in your blog. Love the idea of the Mediterranean Tuna Salad on the Ciabatta.


Josh Allen
Companion Bread Guy

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