Friday, May 29, 2009

Just a Sandwich: Parsley Cheese Sandwiches

I haven’t been in my usual cooking mode this week. Maybe I’m a little off because of the long holiday weekend we just had. Plus, the bright summer-like days here in Portland are distracting. This is the time for easy salads and sandwiches. When it comes to sandwiches, I’d like to tell you that I don’t miss the meat at all, but that would not be true. I love pastrami on rye or a good Reuben, and I definitely haven’t found a meatless version that measures up (and yes, I’ve tried).

Fortunately, there are plenty of good non-meat sandwiches. There’s grilled cheese of course – some good cheese, quality bread and you’ve got a great sandwich. Plus, there are so many ways to change it up: olive tapenade, basil, tomato, apple, nuts, onion, pesto, pepperoncini, and of course, there are all kinds of cheese. With a little imagination, the possibilities are endless. I even thought of a few new ideas just now that I’m going to have to try – how about bleu cheese, hazelnuts, and red onion?

The BLT is another good one. Veggie ”bacon” works well for this sandwich and I truly don’t miss having the real stuff on my BLT. Again, you can play around with this sandwich by adding extras like those above or avocado (I know, that’s an obvious one), aioli, good mustard, or I like red wine vinaigrette with shallots.

I also really enjoy hummus and cucumber sandwiches. You can make your own hummus or pick up some pre-made stuff – I’m sure you’ve seen the extensive selection at the grocery store with roasted peppers, garlic, olives and other additions. Many of them are quite good.

Another one of my favorites is a parsley cheese sandwich. It’s just a little different than your everyday deli sandwich, and I thought you might like to try it. The cheese is very rich, but the parsley is fresh and bright. I still pile on the greens though, and serve it with a cucumber-tomato salad to counter the richness.

Parsley Cheese Sandwiches  PRINTABLE RECIPE
(makes 6 sandwiches)

2 Tbsp. red wine vinegar
1 Tbsp Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp water
2 cups (8 oz) grated Gruyère or Emmenthaler cheese
1/2 cup chopped fresh parsley
2 shallots - finely chopped (about 1/4 cup)
12 slices crusty bread or 6 crusty rolls
baby greens or lettuce and/or tomato slices

1. Whisk together vinegar and mustard. Add oil and water, and whisk until well combined. Stir in cheese, parsley, and shallots.

2. Spoon 1/3 cup cheese mixture onto a slice of bread. Garnish with greens, lettuce, and tomato as desired, and top with another bread slice.

Enjoy, and I hope you have a happy, sunny weekend!

1 comment:

  1. Wow! This recipe I'm trying out on Sunday... for lunch! Thanks.