Sauerkraut is not something we usually buy and by usually, I mean never. I don’t think I had ever purchased sauerkraut until Monday night when I made sausages and onion sauerkraut. That night, it seems, I developed a food crush on shredded pickled cabbage. Is it any wonder that I felt the need to add sauerkraut to my grilled cheese sandwich?
For this delectable sandwich, I used regular white bread though I’m pretty sure it would taste even more amazing with pumpernickel or rye bread. For cheese I used friulano, which turned out to be a good choice because it’s not a very pungent or salty cheese. I would say that if you’re going to add sauerkraut to a sandwich, make sure the cheese you use isn’t very salty.
You know how you add pickles to burgers, sandwiches, salads, etc? That’s what sauerkraut is starting to feel like for me.
Don’t worry, no one will judge you if you eat this sandwich:
Lunch was supremely good today. Sautéed mushrooms, thick slices of mozzarella cheese and a thin slice of prosciutto, grilled to perfection between Jay’s homemade bread.
Yesterday afternoon, sitting at the kitchen table, I was busy working on a short story and eating the cookies I made earlier. Jay entered the kitchen and began to pull out contents from the fridge for a snack. I had my back to him while he chopped and cut and did who knows what. “Well, that’s the last of the stuffing. We are officially out of Thanksgiving leftovers,” he announced and he left the room for a minute. Curious, I turned around to find this:
That’s a sandwich (or manwich as Jay calls them) made with home made bread, tuna salad, stuffing, pickles, and cheese. I think that’s about it. I wasn’t around to watch him eat it though I do wonder how he managed to fit that inside his mouth.
I love the simple things in life.
Hormone-free farmers market back bacon, organic arugula, home made bread, tomato, cheese, mayo, Dijon mustard.
Maybe it’s because it’s summer. Maybe it’s my Latin American background. Maybe I was a tortilla chip in a past life. Whatever reason, in the last week or so I have been gorging on avocados and hot sauce…a lot. As I mentioned in previous posts, I made avocado pasta, with Frank’s Redhot sauce, and one of my favourite salads is avocado salad. I’m sure it’s obvious I’m in love with these two hot, summery, tropical foods.
So, it’s no surprise that last night I made this:
A grilled cheese and avocado sandwich…with Frank’s Redhot sauce of course!
There are no words to describe how much I enjoyed this simple meal. No words. Jay demanded another.