Tuesday, August 7, 2007

Inside Out Grilled Cheese with Veggies


This is a really yummy sandwich. So scrumptious in fact that there's only half of one in the photo; I just had to dig right in. Sweetie was having rehearsal here, so I made several, and they vanished pretty quickly, like in five minutes! I made sure to use really fresh, artisan style sourdough French boule, but any dense bread with a really crusty crust would work fine.

RECIPE:
Parmesan Encrusted Vegetarian Sandwiches
(adapted from a Food and Wine recipe)
  • 6 tablespoons softened, unsalted butter
  • 1/4 cup grated parmesan cheese
  • salt and freshly ground black pepper
  • 8 thick slices of really fresh, artisan style sourdough French boule
  • 1 tbsp mayo
  • 1 tbsp good dijon mustard
  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • 8 cherry tomatoes
  • 4 thin red onion slices
  • 2 cups alfalfa sprouts

  • blend the butter with the parmesan cheese in a bowl and season with salt and pepper
  • spread 1 side of each bread slice with the parmesan butter mixture, keeping sure to know which pieces go together
  • blend the mayonnaise with the mustard in a small bowl
  • put the cherry tomatoes in a food processor, blender or, hehe, magic bullet and pulse till slightly pureed
  • cut the avocados in half, remove the pit either with a spoon or by hitting the pit with the blade of a sharp knife and then twisting to "pop" the pit out
  • thinly slice the avocados, put them on a plate, and sprinkle them with the lime juice
  • heat a large skillet over medium heat
  • put 2 slices of the buttered bread, buttered side down, in the skillet set over moderate heat and cook until the bottoms are crisp and rather browned, being careful not to burn
  • remove the toasted bread from the pan and repeat with the remaining bread
  • place 4 of the toasted slices browned side down on a piece of waxed paper or foil
  • layer1/4 of the tomato puree, 1/4 of the avocado slices, one of the onion slices, and 1/2 c of the alfalfa sprouts
  • spread 1/2 tbsp of the dijon mayo onto the untoasted side of the remaining slices, place on top of the alfalfa sprouts, dijon mayo side down, and cut in half, and say abracadabra because they disappear before the eyes

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