Recipes

37 Ways to Eat That Sourdough Bread You Made (Congrats!)

We're not saying you shouldn't devour the whole loaf with a bit of butter and flaky salt...we're just saying you have options.
This image may contain Food Bread Dish Meal Plant and Seasoning
Photo by Alex Lau, food styling by Molly Baz, prop styling by Emily Eisen

Maybe there's a bubbling starter slowly oozing all over your countertop right now; maybe you've staunchly avoided the sourdough hype and are buying your bread. Whatever your gluten situation, we've got a hunch that there's a loaf in your life right now.

Sure, smearing butter on a fresh hunk of bread is pretty damn perfect, but even the classics can get old. (And despite what we may want to believe, no one can subsist on bread and butter alone.) Whether you're looking to give stale bread new life or eat something a bit more substantial, these toasts, sandwiches, and breadcrumb-loaded salads have you covered.

  • Spiced eggs with Tzatziki from Ochre Bakery Detroit MI
    Photo by Michael Graydon + Nikole Herriott
    7/37

    Spiced Eggs With Tzatziki

    You'll want plenty of bread to soak up these buttery soft-scrambled eggs with tzatziki.

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  • Image may contain Plant Cutlery Spoon Food Vegetable and Produce
    Photo by Chelsea Kyle, Food Styling by Susie Theodorou
    8/37

    Kimchi Toast

    If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side.

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  • Image may contain Bowl Food Dish Meal Plant Soup Bowl Produce and Curry
    Photo by Alex Lau, Food Styling by Susie Theodorou
    15/37

    French-ish Onion Soup

    Some might call topping savory, onion-y soup with cheesy toast gilding the lily…we just call it a really good idea.

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  • Image may contain Burger Food and Sandwich
    Photo by Chelsea Kyle
    16/37

    Kale Reuben

    Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

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  • Image may contain Burger Food and Sandwich
    Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou
    19/37

    Greens-and-Beans Sandwiches

    Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

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  • This image may contain Food Plant Dish Meal Toast Bread and French Toast
    Photo by Chelsie Craig, Food Styling by Maggie Ruggiero
    20/37

    Herb Jam

    This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

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  • Image may contain Food Confectionery Sweets Dessert Cake and Bread
    23/37

    Pecan-Miso Butter and Jelly Sandwiches

    Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

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  • Image may contain Food Bread and Plant
    Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen
    24/37

    Niçoise Toast

    Fried bread, with buttery oil-packed tuna on top. This is what you call dinner toast.

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  • This image may contain Dish Food Meal Plant Bowl and Vegetable
    Photo by Elizabeth Cecil
    27/37

    Fried-Bread Panzanella with Ricotta and Herbs

    Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

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  • Image may contain Food Dish Meal and Plant
    Photo by Emma Fishman, Food Styling by Judy Mancini
    28/37

    Buttered Tomatoes With Ginger

    This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

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  • Green Goddess Crunch sandwich recipe
    Photo by Alex Lau
    29/37

    Green Goddess Crunch Sandwich

    Think of this as a salad sandwiched between two slices of bread.

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  • Marinated Bean in a white bowl
    Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro
    30/37

    Marinated Mixed Beans

    Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

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  • Image may contain Food Bread Creme Cream Dessert and Ice Cream
    Michael Graydon + Nikole Herriott
    33/37

    Marinated Anchovies With Bread and Butter

    For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

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  • This image may contain Food Seasoning Plant Dish and Meal
    Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
    34/37

    Trout Toast with Soft Scrambled Eggs

    Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.

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