Saturday, December 10, 2016
Grilled Goat Cheese Mini-Sandwiches, December 6, 2016
The other night, we had a salad and sandwich supper. But what a salad! And what sandwiches! I made mini-sandwiches by putting goat cheese and apple butter on baguette slices, then cooking them like you do a regular grilled cheese sandwich. They were terrific! The salad was endive, separated and arranged on a salad plate with some roquefort, pear slices, and walnuts. I topped the salad with a dressing made of 3 tbsp. white wine vinegar, 1 1/2 tsp. Dijon mustard, a pinch of salt, a good grinding of pepper, and 1/2 c. olive oil, whisked until it emulsified. To make the meal more hearty, I added a side of Yukon Gold potatoes fried in olive oil with oregano, salt, & pepper.