Day-Old Bread Perfect For Grilled Sandwiches
While the revival of crusty, rustic breads is a welcome trend indeed, even bread-loving twosomes may find themselves with half a loaf at the end of the day.
The solution is make a two-fisted grilled sandwich using any leftover bread. A sandwich in which both the wrapper and the filling are interesting is doubly pleasurable. And even if the bread isn’t at the height of freshness, it’s just right for a grilled sandwich; it will soak up less butter during cooking.
The delicious sandwich that follows should only be made when the garden is full of ripe tomatoes and basil leaves the size of the palm of your hand. Accompany with Jicama Salad with its pleasant bite of jalapenos and chili powder.
Grilled Tomato, Cheese and Pesto Sandwich
2 tablespoons pesto (store-bought or your favorite recipe)
4 slices crusty, rustic white bread
2 slices Muenster cheese
2 slices provolone cheese
6 large basil leaves
1 large tomato, sliced
2 tablespoons butter
Spread pesto on 2 slices bread. Top each with 1 slice Muenster and 1 slice provolone cheese. Arrange 3 basil leaves and half the tomato slices on top of each. Cover with 2 plain bread slices.
Heat butter in medium skillet. Gently arrange sandwiches in skillet. Cover and cook over low-medium heat 5 minutes. Turn sandwiches over. Cover again and cook 3 minutes longer or until cheese melts and bread is golden. Cut sandwiches in half and serve immediately.
Yield: 2 servings.
Jicama Salad
1 small to medium jicama, peeled and cut into 1/2- by 2-inch sticks
2 teaspoons minced jalapeno chili (1 medium)
1 small red onion, thinly sliced, slices quartered
1/2 teaspoon chili powder
4 teaspoons lemon juice
4 teaspoons honey
Grated peel of 1 lemon
Salt
Combine jicama, jalapeno and onion in salad bowl. Stir together chili powder, lemon juice and honey in small cup. Pour over salad. Sprinkle with grated lemon peel. Season with salt to taste. Toss gently but well. If desired, set aside 15 minutes for flavors to blend.
Yield: 2 servings.