More Salami and Cheese Than Needed

-
1 large skillet
2 Tbsp butter
1 large beefsteak tomato – sliced
2 slices rye or wheat bread
8 slices salami
2 Tbsp Dijon mustard
Shredded cheese

In a large skillet over “High” heat, melt 2 tablespoons of butter and then fry 1 sliced beefsteak tomato. Fry the tomato slices for about 2 minutes and then remove the tomato slices from the skillet. Next, toast 2 slices of rye or wheat bread in the skillet. Leave the toast in the skillet and layer 8 slices of salami evenly on the toast and then layer the tomato slices evenly over the salami. Lastly, spread 2 tablespoons of Dijon mustard over the tomato slices and then sprinkle 2 cups of shredded cheese over the layered ingredients. Carefully flip one side of the sandwich on top of the other side. Press the sandwich down and let the cheese melt. Flip the sandwich over to aid the cheese-melting process.





Comments

Post a Comment

Popular posts from this blog

Nick's Coming Into Your Own Salad

-
Image
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast
This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients.
Serve this cool salad immediately with Melba or similar toast.


Read more

Happy Marsala Fry

-
Image
Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine
Time to make this meal!
In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center.
Serve this dish immediately with French bread and Merlot wine. Enjoy!!







Read more