Damn though--a sammie can satisfy, and the ingredients, not hard work, make a good one great. I piled a crusty roll with thinly sliced garlicky salami, a schmear of goat cheese on one side, blue cheese on the other, a smidge of honey mustard and a tangle of sauteed bell peppers and shallots. Then I buttered the outside of the roll, placed it in saute pan over medium heat, then pressed down on the sandwich with my cast iron skillet. After a few minutes, I flipped the sandwich, pressed down again, and thoroughly enjoyed my gooey, toasty mess.
3 comments:
hey, i hear ya. don't worry, it gets easier
Thanks Connie...good to hear it!
I dream of grad school one day, and you're my inspiration! That sandwich sounds wickedly delicious too! :)
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