(As conceived by Alex Tuller for the September 14, 2006 podcast)
Grilled Sandwiches;. Here are some things to go onto a grilled sandwich, or panini if you’re lucky enough to have one of those little machines. Go visit Our Daily Bread in Chatham or at the Rhinebeck Farmers Market or in the city at the Union Square green market.
Bread options: Ciabatta, crusty sandwich rolls, sliced sourdough
Cheese Options: Mozzarella, Fontina, Gorgonzola, fresh goat cheese
Meat options: bacon, left over roast chicken, venison roast sliced very thinly, locally prepared smoked meats
Raw Vegetable Options: Tomatoes, yellow & red peppers, tender lettuces (butter or baby spinach or arugula) onions, mushrooms
Cooked Vegetable Options: Roasted garlic, fried or grilled eggplant and zucchini and summer squashes, sautaéed mushrooms or marinated mushrooms
Herbs: basil, parsley, oregano, chives, rosemary
Condiments: Olive oil, aioli, salt, pepper, red pepper flakes,
So you have a mix and match here. The important thing is that your bread be of very good quality because even if it is not fresh that day, once you dress it up and put it between two hot irons, it’ll be toasty, warm and delicious.
Assembly: think about putting the flat and spreadables on first. So if you have a sauce or roasted garlic to spread on the bread, put about 3/4 of it on the bottom piece and then arrange your meat and/or cheese (cheese on bottom or on very top or both) and then the green leafy things or tomatoes and onions. Salt and pepper — this would be the time to add a little olive oil also — then top with other piece of bread and press down on it a little to flatten it a bit. Cook! Keep an eye on it.