Time for the sandwich maven! Today I’m inspired by Motomama, who’s weighing whether to go vegetarian or not. We’ve been having the same discussion here in the palace, only I’m the one egging us on (no pun intended).
The hubby isn’t against it, he’s just wary, especially because his lactose intolerance (no dairy) and cholesterol woes (no eggs) would effectively make him vegan.
In any case, his lips will never taste this pungent sandwich, perfect for a fall day now while the best apples are still abundant. Pick one that holds up to heat, such as Roma, Macintosh or Fuji. Soft varieties such as Gala and Delicious tend to fall apart and lose their flavor. Or you could go the extra sour route and use Granny Smiths. Pucker up!
Sandwich Maven’s Sour Melt
2 slices sourdough bread
brie cheese
1/2 apple, peeled, cored and sliced into thin wedges
Warm a non-stick griddle or frying pan over medium heat while you assemble the sandwich. Spread the brie cheese on one slice as best you can without crushing the life out of the bread. Try and balance the apples atop the cheese so it doesn’t immediately topple out when you stick the other slice of bread on top.
Using a spatula, gingerly put your assembled sandwich on the griddle. Heat for 1-2 minutes on the first side, then flip and heat for no longer than a minute on the other. All you’re trying to do is warm and soften the ingredients so they stick together.
If you’re one of these wimpy types that won’t eat the brie rind, this sandwich isn’t for you. Using just the soft middle will create a mess, not a sandwich. Look for the fattiest brie you can find: the percentage of cream is usually written on the package. Forty percent is good, sixty percent is better.
If you like the sandwich idea but still hate brie, substitute slices of the strongest cheddar you can stand.
Serve with a mug of spiced apple cider or a strongly flavored herbal tea.
 Like this post? Subscribe to my RSS feed. |
