Tuesday, June 28, 2011

Sandwich Normandie à La Presse

Summer is creeping up on us here in Los Angeles.  On hot days I dread turning on the stove so I am thankful for our ever reliable grill for times when the weather goes above 85 degrees.  But for a week it's all we've been doing and grilled meat is getting old.  Or I thought, at least I should give the grill a break.

So for last night's dinner, we decided to make sandwiches.  We were inspired by the delectable sandwich we had at Monsieur Marcel - grilled baguette with bacon, apple, brie and apricot preserve.
It was a breeze to put together.  Not to mention there was no cooking needed and no pans/utensils to wash after.  But most importantly, the result was a savory sandwich with wonderful combination of sweet and salty.  Add some salad along side it and you have a complete meal in under 15 minutes.  

I must mention though that Monsieur Sharpe did all the preparation.  He is pretty much the sandwich expert at home so I had him work on it.  Yaaay! for my man in the kitchen!

par baked panini bread
smoked ham
apricot preserve
fresh fuji apple slices
french brie

1) cut panini in half and place in toaster.  Toast until desired crispness.
2) spread brie on bottom bread and apricot preserve on top bread.
3) arrange ham and apple slices in between the panini breads.

Serve with the following salad:
assorted spring greens (lettuce, arugula, frisee, spinach etc.)
1 small shallot, peeled and thinly sliced (optional)
1 teaspoon Dijon mustard
1 1/2 teaspoons real Vermont maple syrup
3 tablespoons champagne vinegar (i use muskat champagne vinegar from Trader Joes)
3 tablespoons extra virgin olive oil
coarse salt
freshly ground black pepper

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper. Drizzle over the greens and serve.

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