Thursday, May 27, 2010

VeggieDag Thursday: Toasted Cheese Sandwich

Today: a quick recipe for a toasted cheese open-faced sandwich .. as if a recipe were needed!

This sandwich was made with Sottocenera, an unpasteurized cow's milk cheese, speckled with truffles, with a cinnamon-spiced ash rind. (Imported from Veneto, Italy.) Substitute with your preferred cheese.

Lightly butter both sides of the bread. I used sourdough bread and Earth Balance, a butter substitute, just because. Lightly toast both sides.

Toasted Cheese Sandwich (01)

Slice the cheese into thin strips.

Toasted Cheese Sandwich (04)

Sprinkle with a dash of garlic powder, smoked paprika, and oregano. Toast at 450 °F until the cheese bubbles and just begins to brown.

Toasted Cheese Sandwich (06)

And, now, a gratuitous beer shot. Sandwich served with Mikkeller Nelson Sauvin Single Hop IPA. (Imported from Denmark.)

Toasted Cheese Sandwich (07)

  • VeggieDag is a series of occasional Thursday posts on
    vegetarian cooking and food issues.
  • Why the name? Here.
  • Suggestions and submissions from chefs and homecooks welcomed: Here.

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