Posts tagged ‘Sandwich’

February 7, 2015

Kimchi BLT

Kimchi BLT

Bloggers note – It has been longer that I like since my last post. The legislature is once again in session, which means my day job is substantially busier than normal. There may be a bit more time between posts, but I promise to keep the recipes coming!

Now, to the dish at hand.

The BLT is a classic, but that doesn’t mean it can’t be made better by importing some flavors from Korean cuisine. In this recipe, it is brightened by tangy, spicy kimchi that perfectly complements the salty bacon and ripe tomato. The addition of a creamy, runny egg not only builds on the complexity of flavor, but also makes the meal a bit more substantive.

Easy to assemble while remaining both delicious and unique, this sandwich is great for a fun lunch or weeknight dinner!

Kimchi BLT (serves 1)

Ingredients

  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • 3 slices thick-cut applewood smoked bacon
  • 1 egg
  • 3 thin slices of tomato
  • 2 leaves of bibb lettuce
  • 1/4 cup of kimchi, diced
  • 2 pieces of sourdough bread, lightly toasted

Instructions

  1. In a bowl, combine the garlic, lemon juice and mayonnaise until evenly incorporated. Let the mixture sit while you cook the remaining ingredients.
  2. Heat a skillet to medium-high and cook the bacon in a skillet until crispy, about 3-4 minutes on each side. Remove the bacon to a paper towel and set aside.
  3. Reduce the heat to medium and crack the egg into the skillet. Let it cook for about 3 minutes, until lightly browned and crispy, then flip using a spatula. Sear the egg for 1 minute on the other side before removing it from the skillet, so that they yolk is still slightly runny.
  4. To assemble the sandwich, spread the garlic aioli on each piece of bread, then layer the egg, bacon, tomato, lettuce and kimchi on top.
March 29, 2012

Mushroom and Leek Grilled Cheese on Rosemary Bread

Last time I took on a grilled cheese was early on in this blog, when I made a Plum, Blue Cheese and Balsamic version that combined sweet, salty and tangy flavors into each bite. This recipe goes the opposite direction, creating a rustic, umami-focused dish.

This grilled cheese is delightful because of its simplicity, which allows each of the delicate ingredients to shine through. Gouda has great flavor but can often be overwhelmed by more prominent flavors. Leeks, less aggressive than their onion relatives, actually have a more nuanced and balanced taste.

Too often these daintier flavors get lost, but by pairing them together they combine into a gooey, cheesy mass of goodness. The mushrooms in the middle wind up lightly cooked with a little raw crunch in the center, providing pleasant textural contrast. Everything is tied together, aesthetically and physically, by the rosemary bread.

This is a great dish for brunch or lunch dish for a lazy Sunday. Serve with tomato soup if it’s hot outside – gazpacho if it’s cold – and enjoy!

Mushroom and Leek Grilled Cheese on Rosemary Bread

  • 3 tablespoons butter
  • 2 slices of rosemary bread
  • 1 crimini mushroom, thinly sliced
  • 4-5 ounces gouda cheese
  • 1/4 cup leeks, finely chopped

 

  1. Using a tablespoon of butter for each slide, butter the outsides of the bread. Assemble the sandwich by layering the mushrooms, cheese and leeks. Heat a skillet to medium and melt the remaining tablespoon of butter.
  2. Place the sandwich in the skillet. Place a smaller skillet on top of the sandwich and weigh it down using a moderately heavy object. Cook for 3-5 minutes, until the bread is golden brown, then flip and repeat for the other side.
  3. To serve, cut in half and accompany with a bowl soup
July 19, 2011

Plum and Balsamic Grilled Cheese

Do you remember loving grilled cheese as a kid?  Sitting at the lunch table holding a sandwich with American cheese between two buttery slices of Wonderbread.

Have you grown up since then?  Have your taste matured somewhat?  Do you still love grilled cheese?  Of course you do!

Welcome to the grownups grilled cheese section. And no, that doesn’t just mean using cheddar instead of American. There are hundreds of unique combinations to explore.

This dish is a play on the classic combination of blue cheese and pear, weaving salty and sweet flavors together.  Instead of a more subtly sweet pear, I opted for a softer, more sugary plum.  It still works hand in hand with the blue cheese, but also provides the perfect counterbalance to the third component: raspberry balsamic reduction.  All three are roughly combined so that each bite offers a different combination of sweet, salty and tangy.

The plum, cheese and balsamic reduction all rest between two lightly buttered, well toasted slices of fresh sourdough that offer the perfect crunch to round out the dish.  This is a great way to take a childhood classic and make it into something you could serve at a friends dinner party!

Plum and Balsamic Grilled Cheese

  • Loaf of sourdough bread
  • 3 tablespoons of blue cheese, crumbled
  • 2 tablespoon of feta cheese, crumbled
  • 1 plum, sliced thinly
  • 1/4 cup raspberry balsamic vinegar
  • 1/4 cup balsamic vinegar
  • 2 tablespoons water
  • 2 tablespoons of sugar
  • 1 tablespoon of butter

 

  1. In a sauce pan, combine both balsamic vinegars, water and sugar. Bring to a boil and cook until reduced by half, then remove from heat.  Allow the mixture to cool until it achieves a syrupy consistency.
  2. Combine the two cheeses and mix until evenly distributed.
  3. Cut two slices off the load of sourdough, approximately 1/2 inch thick each. Cover with a layer of the cheese mixture, then a layer of plums and another layer of cheese.  Drizzle the balsamic reduction on top and place the other slice of bread on top.
  4. Butter the outsides of the sandwich. Heat a small pat of butter in a pan to medium heat. Place the sandwich in the pan with a plate and weight on top to compress it. Cook until the cheese is melted and the bread is golden brown on each side, approximately 3-4 minutes on each side.
  5. Remove from heat.  Allow to cool briefly and serve.
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