Even with half the amount of bread, this sandwich is doing double-time.
It’s crunchy, fatty, creamy, tart, sweet, salty, peppery, herbaceous … and … and I’ve run out of adjectives. Just look at the picture and eat with your eyes. I’m sure you get what I’m talking about.
Here’s Week 24, Meal 1: Prosciutto and goat cheese sandwich with fennel-apple slaw. Continue reading Week 24, Meal 1: This sandwich has it all
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.
Continue reading Week 24: Sandwitches
Wifey Nadia is always giving me grief for writing essentially the same intro for Fat Dude posts.
I usually say something like “OMG, blah blah blah … I’ve never tried this food and liked it before, but Chef Brian’s amazing … whatever, whatever … make this dish.”
She’s right about the setup — though I mostly write that way because Chef Brian is amazing and tends to make delicious things from foods I’ve stayed away from or never had — but Week 22, Meal 3: Open-faced grilled chicken sandwich with fresh mozzarella and a tomato and olive relish was one dish where the tables were turned.
“Olives and anchovies, yucky,” she repeated over and over. Then she had a bite of this fancy half-sandwich and in an instant she was converted.
Surprise! Continue reading Week 22, Meal 3: Caper-olive-anchovy surprise