Easy to make but immensely flavourful sandwiches that are easy to customize with ingredients you have at hand. Such as leftover parsley which I often use to make into a persillade - parsley pesto - a condiment that's great on sandwiches, potatoes, eggs, fish, even on crackers with a smear of goat cheese or fromage blanc.
No parsley, no problem. Use cilantro instead. Replace the serrano pepper with freshly ground black pepper. Add a couple of thin slices of onion under the tomatoes. Get creative!
As with all bread-based recipes, you can use gluten-free bread. But please don't use something weird and processed like the travesty that's vegan "cheese". If you don't want dairy, just skip the cheese and add a few thin slices of a boiled potato to add a creamy note between the persillade and vegetables.
Makes: 2 sandwiches
Persillade (makes ~1/4 cup):
- 3/4 cups fresh parsley, hard stems snapped off
- 1 serrano pepper, cut into large chunks
- 1 clove garlic, peeled
- 1 tsp. salt
- 1 tsp. lemon juice
1. Blend everything together into a smooth paste. Set aside.
2. Preheat oven to 400 F/200 C.
Sandwiches:
- 1/4 cup persillade (recipe above)
- 4 slices bread of your choice
- 4 - 6 oz. demi-vieille mimolette cheese, thinly sliced (or any other hard cheese of choice)
- 1 tomato, thinly sliced
- 1 cucumber, thinly sliced
- coarsely ground pepper, to taste
1. Spread the persillade evenly on each slice of bread.
2. Divide cheese slices evenly for 4 slices of bread and arrange on top of the persillade on each slice of bread.
3. Place all 4 slices on a baking tray or pizza stone (no need to heat the pizza stone for this recipe) and put in the oven for 5 minutes or till the cheese is melted and starts bubbling.
4. Remove bread from the oven and arrange tomato slices on 2 of the cheesy slices.
5. Put all the bread slices back in the oven for 5 more minutes.
6. Turn the oven off and take the bread out.
7. Arrange cucumber slices on top of the tomatoes and grind pepper onto the slices with the cucumber and tomato slices.
8. With the cheese side down (facing the cucumbers), top with the other cheesy slice of bread and press firmly to make a sandwich.
9. Repeat with the remaining cucumbers and bread.
10. Cut each sandwich in half and serve. Enjoy!
- 3/4 cups fresh parsley, hard stems snapped off
- 1 serrano pepper, cut into large chunks
- 1 clove garlic, peeled
- 1 tsp. salt
- 1 tsp. lemon juice
1. Blend everything together into a smooth paste. Set aside.
2. Preheat oven to 400 F/200 C.
Sandwiches:
- 1/4 cup persillade (recipe above)
- 4 slices bread of your choice
- 4 - 6 oz. demi-vieille mimolette cheese, thinly sliced (or any other hard cheese of choice)
- 1 tomato, thinly sliced
- 1 cucumber, thinly sliced
- coarsely ground pepper, to taste
1. Spread the persillade evenly on each slice of bread.
2. Divide cheese slices evenly for 4 slices of bread and arrange on top of the persillade on each slice of bread.
3. Place all 4 slices on a baking tray or pizza stone (no need to heat the pizza stone for this recipe) and put in the oven for 5 minutes or till the cheese is melted and starts bubbling.
4. Remove bread from the oven and arrange tomato slices on 2 of the cheesy slices.
5. Put all the bread slices back in the oven for 5 more minutes.
6. Turn the oven off and take the bread out.
7. Arrange cucumber slices on top of the tomatoes and grind pepper onto the slices with the cucumber and tomato slices.
8. With the cheese side down (facing the cucumbers), top with the other cheesy slice of bread and press firmly to make a sandwich.
9. Repeat with the remaining cucumbers and bread.
10. Cut each sandwich in half and serve. Enjoy!
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