Dinner at home - hot and cold rustic sandwich

A quick after-work dinner prepared with fresh ingredients from a quick trip to Trader Joe's and Henry's Marketplace...

 

Sandwich:

A "hot and cold" sandwich - toasted rustic bread rubbed with roasted garlic on one side, with olive oil, whole leaf basil, and crumbled goat cheese on the other. One half had layers of prosciutto, (the "cold" side), the other half had carmelized vidalia onions and baby tomatoes with toasted herbes de provence stewed in a cabernet and basalmic vinegar reduction, (the "hot" side). Both sides were pressed together just before serving.

 

Salad:

A stack of halved baby tomatoes, mixed baby bell peppers, mixed baby greens with red onions, and crumbled goat cheese with toasted herbes de provence, pepper, sea salt, lime juice, and olive oil.

 

Served with a 2000 Buena Vista Caneros Reserve cabernet (thanks Steve!) and San Pellegrino.

 

Oh, and the Spiegelau stemware that you see here met it's end shortly after dinner was over. It's still sturdier and better priced than the Riedel...

 

Here's what came of the leftover ingredients...

 

Dinner at home

Aug. 29, 2005

Done