Jen
06-06-2001, 12:24 AM
I'm not really a sandwich person, but I've made two sandwiches over the past week that were both great!
First, the Greek Sandwich with Feta Vinaigrette (I think that's the name), from the Vegetarian section of the May issue. Wow, this was a fabulous sandwich! All the components blended together perfectly. I HATE soggy sandwiches, and although this was definitely "damp", it didn't really qualify as soggy since the sourdough bread just sopped up all the excess vinaigrette. I was really hesitant about putting this one together the night before (I was taking the leftovers for lunch), but if anything it was BETTER the next day! Definitely "damper", but the bread held up well. I will definitely be making this over and over. I'm also not a big olive fan, but the chopped Kalamata's are essential in this recipe.
Tonight, I made the Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce (phew!) from June and it was also very good. I made a few changes to this recipe: I couldn't barbecue (long story), so I broiled the peppers and bread in the oven instead...because I couldn't use the wood chips, I sprinkled some liquid smoke over the peppers in the oven. It seemed to work - I got a very subtle smoky flavour without being overwhelming, but I think they would have had more flavour if I'd followed the recipe. I also added a splash of balsamic vinegar into the pepper-basil mixture before topping the bread. I had two "crostini" for dinner with a bowl of soup and it was a nice light summer dinner, very filling. I'd recommend this.
BTW, I served this sandwich with the Summer Tomato-and-Carrot Soup, also from June. This was excellent! I pureed it in the pot with my stick blender, so it was really easy, although it did take a while to peel and chop the tomatoes. Tons of flavour considering the small number of ingredients and work involved. I stirred the yogurt and tarragon right into the soup rather than putting them on top, but otherwise made this as directed. Yum!
First, the Greek Sandwich with Feta Vinaigrette (I think that's the name), from the Vegetarian section of the May issue. Wow, this was a fabulous sandwich! All the components blended together perfectly. I HATE soggy sandwiches, and although this was definitely "damp", it didn't really qualify as soggy since the sourdough bread just sopped up all the excess vinaigrette. I was really hesitant about putting this one together the night before (I was taking the leftovers for lunch), but if anything it was BETTER the next day! Definitely "damper", but the bread held up well. I will definitely be making this over and over. I'm also not a big olive fan, but the chopped Kalamata's are essential in this recipe.
Tonight, I made the Open-Faced Smoked Bell Pepper and Basil Sandwich with Goat Cheese Sauce (phew!) from June and it was also very good. I made a few changes to this recipe: I couldn't barbecue (long story), so I broiled the peppers and bread in the oven instead...because I couldn't use the wood chips, I sprinkled some liquid smoke over the peppers in the oven. It seemed to work - I got a very subtle smoky flavour without being overwhelming, but I think they would have had more flavour if I'd followed the recipe. I also added a splash of balsamic vinegar into the pepper-basil mixture before topping the bread. I had two "crostini" for dinner with a bowl of soup and it was a nice light summer dinner, very filling. I'd recommend this.
BTW, I served this sandwich with the Summer Tomato-and-Carrot Soup, also from June. This was excellent! I pureed it in the pot with my stick blender, so it was really easy, although it did take a while to peel and chop the tomatoes. Tons of flavour considering the small number of ingredients and work involved. I stirred the yogurt and tarragon right into the soup rather than putting them on top, but otherwise made this as directed. Yum!