Tag Archives: sandwich

Chargrilled Vegetable “Sandwich” with Feta, Basil and Pine Nuts

16 Oct

I’ve been toying with the idea of making a sandwich without the bread for a while. Alli at Pease Pudding recreated a version of this that she had for lunch in a cafe.

She lives in New Zealand and every time I visit her blog it makes me want to visit New Zealand even more. The choice of food apart from everything else is inspiring. One of her latest posts is a breakfast she had in another cafe which was Baba Ghanoush topped with a Poached Egg (heaven), that is definitely next on my list. Maybe for brunch tomorrow, if I can wait that long…. 

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The Art of the Tart-ine!

24 Nov

It’s a posh word for an open sandwich but it makes all the difference in the world to your lunch break if you can take that sandwich to another level by making it look and taste really beautiful.

The thing is, it is really easy, all you have to do is look in your fridge, come up with a theme and fire up your grill. At the moment, here in Spain, we have a mountain of  ripe tomatoes and avocados both in the height of season, flavourful and well priced.

That’s where my inspiration came from for this Tartine Tricolore. My favourite Italian salad as a toasted sandwich…

 It all starts with the bread, buy some nice bread. Italian would be good to follow the theme. A nice Ciabatta or even Focaccia.

Tartine Tricolore

Serves 2 Vegetarian

  • 1 small ciabatta about 18 – 20 cm
  • 1 ripe avocado, cut in half, scooped out and sliced
  • 1 ball mozzarella, sliced
  • 1 large tomato(or 2 small plum tomatoes) sliced
  • mayonnaise
  • basil pesto
  • fresh basil leaves
  • olive oil
  • rocket
  • salt & black pepper

Slice the ciabatta in half lengthways so you have flat sides to pile your filling on. Preheat the grill to high and line a baking sheet with foil. Spread each side with some mayonnaise then spread a small amount of pesto on top of the mayo. Place your avocado slices on each half, then the tomato slices, season with a little salt then top with the mozzarella slices. Drizzle with olive oil then add some freshly cracked black pepper and put the open sandwiches on the baking sheet under the grill for about 2 or 3 minutes until the cheese is melting nicely. To serve scatter some fresh basil leaves & rocket over the top and drizzle with a bit more olive oil. This is the kind of sandwich you need a knife and fork for either that or a very large napkin!!

This next idea started when our friends Terry & Joan kindly brought us some Lancashire Crumbly cheese over from England. The Washer Up is a Lancashire lad and he has cravings for it occasionally. It is a creamy, mild but sharp, crumbly cheese that is really delicious served with something sweet & fruity. This got me thinking about a proper old English lunch called The Ploughman’s. A 60’s/70’s thing served in pubs which consisted of a big wedge of cheese (normally Cheddar), pickled onions, Branston pickle and some sort of scary salad.

I decided to take the Cheese & Pickle thing and bring it up to date by serving the Lancashire Crumbly topped with two types of chutney and watercress…

 Start with the bread again, it should really be something English and crusty, like a Bloomer or something similar. We can’t get that sort of thing here so I used a baguette (sacrilege, I know)! You can use whichever chutney you have around but this combination of Mango & Fig was heaven…

Posh Cheese & 2 Pickle Tartines

Serves 2 Vegetarian

Preheat the grill to high and line a baking tray with foil. Get your four slices of bread or baguette sliced lengthways drizzle with a little olive oil, layer over some generous slices of the cheese and top with a couple of spoonfuls of chutney. I like the contrast of using 2 different types, it stops you getting bored half way through. Stick it under the grill for few minutes until the cheese melts then scatter over some watercress…

The Washer Up says this should be enjoyed with a nice hand pulled pint of warm bitter….mmm. I’d go for a nice chilled glass of Albarino myself.

The next version uses Halloumi, a Cypriot Sheep’s milk cheese that is totally addictive. If you have never tried Halloumi give this a try, I promise you, you will be hooked…

Marinaded Halloumi Tartine 

serves 2 or 3 vegetarian

  • some nice bread, maybe pita or a flatbread (I used a baguette because that’s what I had)
  • 1 pack halloumi, thinly sliced about 1/2 cm
  • 2 tomatoes, thinly sliced
  • 80ml olive oil
  • fresh mint, parsley & coriander, chopped
  • the juice of 1 lime or lemon
  • 1 red chilli deseeded & finely chopped or 1/2 tsp of chilli flakes
  • black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp sumac* (optional)

*Sumac is a crushed dried berry sold in flakes which is used a lot in Middle Eastern dishes it has a smoky, lemony flavour which is fantastic with the Halloumi.

In a shallow dish large enough to fit in all the Halloumi slices, mix together the olive oil, lime juice, chopped herbs, spices, black pepper and chilli and set aside.

Dry fry the Halloumi slices in a hot pan for about 2 minutes on each side until browned and crispy(you will probably need to do it in 2 batches). When each batch is done place in the oil & lime juice marinade and toss to coat on both sides.

Meanwhile preheat the grill to hot, drizzle your bread with olive oil, place the sliced tomatoes on the bread, season with salt, pepper & olive oil and put under the grill for a minute or so to toast the bread and warm the tomatoes.

When the bread & tomatoes are toasted, layer over the cooked, marinaded Halloumi and pour over some of the herby marinade.

This really is an amazing sandwich, the combination of the salty Halloumi with the fresh herbs, chilli & lime juice is fingerlicking good! If a little messy…. Prepare to feed your Halloumi addiction!

Braised Quince with Grilled Manchego Cheese

3 Nov

Manchego & quince is a typically Spanish combination. The contrast of the sharp, cured sheep’s cheese with the jelly like sweet fruit paste called Dulce de Membrillo is a classic tapas dish. Served with triangles of the quince paste on top of triangles of Manchego or even on cocktail sticks a la cheese & pineapple.

To be honest I find the Dulce far to dulce (sweet) and the grainy texture offputting. So when we saw some quince growing I decided to buy one and see if there is another way to prepare it. Speaking to the senora in the market, I asked how you know when they are ripe. She said that you cannot eat them raw and they have to be cooked for along time and then she started talking about, muslin & hanging for days at which point I switched off, I don’t have the patience for that, but I bought one anyway.

Searching the internet for easier ways of preparing quince I came across a gorgeous blog called The Traveler’s Lunchbox which had a fantastically simple recipe for braised quince, which I just had to try..

Braised Quince

Serves 2 – 4 with cheese

  • 1 large quince
  • about 250 ml water
  • 50 gr sugar
  • the zest of 1/2 lemon

First heat the oven to 160degrees. Wash and dry the quince then halve them or cut into wedges. Place in a baking tray and pour the water on top and sprinkle over the sugar and lemon zest. Cover the tray tightly with aluminium foil and roast in the oven for around three hours.

You will know it’s ready when the quince is completely soft and the cooking syrup is a deep ruby-pink – leave them in the oven a bit longer if necessary. Take the tray out of the oven, remove the cooked fruit and strain the syrup into a jar. I didn’t have a lot of syrup as I only roasted one quince but if you do more you can use the syrup as a quince cordial to serve with chilled cava or champagne as an unusual cocktail or in make a jug of the cordial mixed with sparkling water & ice.

To eat the quince, simply remove the papery peel and cut the soft fruit from the core. Serve slivers of the quince on slices of cured Manchego or other strong, sharp cheese. The combination is lovely and the braised fruit is so much easier and tastes fresher and less sweet than the paste/jelly.

For a delicious lunch I drizzled some olive oil over a halfed baguette, added slices of Manchego and the braised quince slivers and put it under a hot grill for a few minutes to melt the cheese. I love finding new ingredients especially when they’re beautiful like this. If you see some in the market buy them and become a fan….

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