With all this talk about Chinese barbecue and dim-sum Olympics parties, I've had Chinese food on the brain. So on my last trip to the farmers market, I picked up some Chinese broccoli, a yummy in-season green that tastes like a cross between asparagus, broccoli, and bok choy. After making a tofu stir-fry, I refocused the remaining ingredients into an elegant vegetarian sandwich.
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When I opened my fridge the other day and saw fig preserves and almond butter, I thought, "that's like the Mediterranean equivalent of peanut butter and jelly!" Remembering that I also had a block of feta cheese, I took that glimmer of an idea and came up with something weirder: a Mediterranean-inspired marriage of a PB&J and a grilled cheese. I spread the fig jelly and almond butter on apple-walnut bread (though any sweet bread, such as cinnamon raisin, would do).
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