Ever have those days where you want to clean out your fridge? Planning on going out of town and need to use up a bunch of different things? Both apply to me today! So I thought I'd make an open faced sandwich utilizing a large percentage of what's in my fridge before it goes bad.
I'd use the Pain Quotidien Miche bread I had as a base here -- crispy, crunchy, crumbly made with whole wheat flour, it will be perfect to hold up to the remainder of the items going on top of it. Grill two pieces.
What will we top the Miche with?
How about sauteed sugar snaps, english peas, edamame, and broccoli? Maybe throw in some nice EVOO and a diced up shallot? Some sea salt would be lovely too. Saute all of your green veggies over low heat, keep these simple and straight forward with a bright vegetal profile.
What else?
How about using up that fresh ricotta from Fairway? Combine with a few diced parsley leaves and diced chives, EVOO, black pepper, and sea salt. Place a nice coating on each piece of Miche. You're in luck, there are a few pieces of Gravlax (smoked salmon cured with dill, salt, and sugar) in the fridge as well. So why not place a slice or two on each piece of bread and then top with your green saute? You've got a balanced meal -- vegetables, fish, cheese, and carbs and it won't take long to prepare. Enjoy it with a nice glass of white wine.
No comments:
Post a Comment