Though I normally shy away from sandwiches served on focaccia, this bread was perfect: pillowy soft and flavorful but not at all oily. What I really loved, however, was the giant mound of shredded parmesan, which gave the sandwich a sharp, cheesy crunch. Find out how to re-create it now.
Posts for August 19th 2009
2 ounces Cognac
1/2 ounce Cointreau or other triple sec
1 1/2 ounces pineapple juice
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup
1 or 2 pineapple leaves, for garnish (optional)
- In a cocktail shaker, muddle the berries. Add ice and all of the remaining ingredients except the garnish; shake well.
- Strain into a chilled coupe or martini glass and garnish.
Makes 1 drink.
- Drinks, Cocktails
1 head iceberg lettuce
1 cup mayonnaise
1 cup crumbly blue cheese, like gorgonzola
1/2 cup buttermilk
1 small shallot, minced
1-1/2 teaspoons lemon zest
1 teaspoon Worcestershire sauce
1 Tablespoon fresh Italian parsley
4 slices applewood-smoked bacon, cooked until crisp and crumbled
2 hard-boiled eggs
Freshly-ground black pepper
- Puree mayonnaise and blue cheese with buttermilk, shallot, lemon zest, Worcestershire sauce, parsley, salt, and pepper.
- Cut iceberg head into 4 wedges. Drizzle over each wedge.
- Press a peeled hard-boiled egg through a fine strainer; spoon over the salad. Top with crumbled bacon. Serve immediately.
- Salads, Meats
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- When prepared right, okra can taste reminiscent of asparagus and eggplant, with none of the slime. — San Francisco Chronicle
- The hottest table in town, Restaurant City, is a virtual eatery that can only be accessed through Facebook. — Los Angeles Times
- Pay attention to the story behind cheap food prices. — Washington Post
- Dates are in serious demand during the Islamic month of Ramadan. — Boston Globe
- To taste some of the world's most exquisite fruit, you'll have to fly to Asia. — Wall Street Journal
- With Portuguese delights, the secret is in the piri-piri pepper sauce. — Chicago Tribune
- If you're missing out on this season's tomatoes, make a BLT with plums instead. — New York Times
1 thick slice of focaccia bread
Dijon mustard, for spreading
balsamic vinaigrette, for drizzling
4 slices smoked turkey
1/4 cup shredded parmesan cheese
A handful of pea sprouts
3 slices of tomato, 1/2 an inch thick
- With a sharp bread knife, slice the focaccia in half horizontally to create a top and bottom half.
- Cover the bottom half with Dijon mustard and drizzle the top half with balsamic vinaigrette until the bread is soaked.
- On the bottom half, stack smoked turkey, then evenly distribute the shredded cheese on top of the turkey.
- Carefully lay pea sprouts over cheese, then cover with tomato slices. Place top half of focaccia vinaigrette side down and serve.
Makes 1 sandwich.
- Main Dishes, Sandwiches