Week 24: Sandwitches

Chef Brian’s a good thinker-aheader.

He knew that I was ready to get back in the kitchen and thoughtfully put together an easy-to-make spread of one of my favorite foods: the noble sandwich.

Two of the meals are really quick to make and the finale to the menu isn’t bad either. Three cheers for an easy week in the kitchen. Here’s the menu:

Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw

Week 24, Meal 2: Roasted turkey with gruyere and cornichons

Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree

Each recipe makes two servings. Continue reading for the shopping list.

Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw

4 oz. prosciutto, thinly sliced
2 oz. soft goat cheese (chevre)
1 bulb fennel, thinly shaved
2 green apples, julienned (On a mandoline if you have one, if you don’t you can grate the apple but you’ll lose a lot of the texture)
1 T tarragon, chopped
1 lemon, juiced
1 1/2 T olive oil
salt and pepper, to taste
1 bunch watercress, cleaned and stems removed
2 slices sourdough baguette or boule (boule straight slice, baguette sliced on a huge bias)

Week 24, Meal 2: Roasted turkey with gruyere and cornichons

8 oz. thin-sliced roasted turkey deli meat
2-3 T Dijon mustard
2 oz. gruyere cheese, thinly sliced
6-8 cornichon pickles, sliced lengthwise (Chef’s note: Cornichons are French gherkin pickles, about the size of a AA-battery)
1 bunch watercress, cleaned and stems removed
4 slices French bread, boule or baguette (if baguette, sliced on a huge bias)

Week 24, Meal 3: Grilled vegetable panini with ricotta and roasted bell pepper puree

1 T olive oil
1 zucchini, top and bottom removed and sliced 1/8-inch thick lengthwise
1 yellow squash (cut the same as the zucchini)
1 red onion, sliced 1/8-inch thick
8 pieces of asparagus, thin stalks, bottoms removed
1/2 cup part-skim ricotta cheese
1 red bell pepper, roasted
1 T balsamic vinegar
salt and pepper, to taste
2 panini rolls

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