I'm always surprised at how difficult it is to create a delicious sandwich. It seems so simple, but most of my experiments yield subpar results -- good, but not grand. So today, after skipping breakfast, it was especially rewarding to bite into a lunchworthy sandwich. I almost called it an Italian Reuben because it has basil, tomatoes, and mayo instead of thousand island, but seeing how it doesn't have corned beef or sauerkraut, and dijon is French, it didn't seem to fit. I suspect you could get away with changing at least one ingredient and still get something yummy (like mozzarella instead of swiss, or whole wheat instead of rye, or early girls instead of heirlooms). Whatever you do, though, the kosher dill pickle on the side must be the genuine article, since you will be melding it with the sandwich as you take bites of each and chew them together. Grilled Turkey, Tomato & Swiss on Rye 2 slices of rye bread (I used marbled light rye) 3 slices of turkey (we're currently loving Kirkland--Costco--deli turkey) 2 oz swiss cheese 1 medium heirloom tomato, sliced 2 basil leaves, torn into small pieces 1 t mayonnaise 1 t dijon mustard 2 t butter (I use Smart Balance) salt pepper 1. Butter one slice of bread and place butter side down in skillet. 2. Spread dijon on other side, top with swiss cheese and then turkey (each piece folded in half and overlapping). 3. Top with tomatoes, sprinkle with s/p and basil. 4. Butter second slice of bread, flip over, and carefully spread mayonnaise on other side. 5. Place butter side up on top of sandwich. 6. Cook over medium-low heat until cheese is melted and bread is golden. 7. Flip and cook until second side is golden.
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This is for the purists, the cheese lovers, the low carbers, and those with an affinity for the national dish of Hawaii.
It all started the day before Christmas Eve when in the midst of a heated argument, my husband decided to fry a piece of cheese. It angered me because not only was it ludicrous, it meant another pan to wash. I wish I could say that I took a bite and it melted away all my hostility, but the truth is, he ate it himself and I shouted at him, saying “That’s the weirdest thing I’ve ever seen!” A few days ago he placed a piece of fried cheddar cheese beside my laptop. I devoured it and was immediately shamed. He reveled in his redemption and now we are on a cheese frying marathon. Yesterday he fried some parmesan and that was even better than the cheddar. Today, while he’s at work, I decided to try it myself, and ended up creating several recipes. Basic Fried Cheese 1 slice of medium thick cheese (even thicker might be okay, just not thin) 1 non-stick pan (this is crucial, though if I were brave, I’d try cast iron) Heat non-stick pan to medium and cook cheese till the edges start to harden and it’s ready to flip. Turn it over and cook till firm. There’s a lot of wiggle factor here–I still haven’t mastered it, if the pan is too hot, you’ll just end up with spatula goo, which does eventually harden into the real thing which is quite tasty. My problem is that once I hear the cheese sizzling, see the oil flowing out of it, and smell the cheesy aroma, I can’t wait to eat it, so I prematurely attempt to flip it. Parmesan (since it’s harder) is easier to do than Cheddar–I think it’s tastier too. Spam and Cheese Pancakes – Spamkes Grate spam and cheese (cheddar and/or jack work well), smash into pancakes and fry in non-stick pan on medium heat. Flip after a few minutes. Pretty much the same procedure as the basic fried cheese recipe. Dipping these in yellow mustard is also good. Cheese and Bacon Bit Pancakes Smash grated cheese (I used Monterey Jack cheese) and real bacon bits (not the artificial kind) and follow same procedure as above. |
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