By 300 Sandwiches
I feel fine now, but I felt the episode was a warning to take a breather. I took a few mornings off from the gym, from cooking, from worrying. I pared back my morning chores to a reasonable list of a few tasks, and left breakfast up to E. No need to conquer the world before 10 AM every morning.
But I do want to get engaged before 2016, so I made a sandwich for E Friday morning.
This sandwich is a reader suggestion (oh, how I love those!). My boy Vikas N. from Bangalore (wow!) suggested a banana and dates grilled cheese. The mix of sweet fruit and cheese sounded comforting on a brisk spring morning, so I fired up the panini press. I added dried cranberries because I have a ton in my cupboard from attempts at making homemade granola bars (really need to try that again, those are great easy snacks!). I used both brie and Monterey Jack cheese on two sandwiches, to see which would taste better.
Naturally, once the cheese melted inside the sandwiches, I couldn’t tell which one had which cheese. Both were delicious, but E said the brie gave the sammie a tangier kick.
Thanks for your suggestion, Vikas! So happy to have readers from all over the world following and contributing their ideas! Keep them coming!
4 slices bread
2 or 3 pats of butter
1/2 cup brie
4 to 5 slices Monterey Jack cheese
1 banana, sliced
2 tablespoons dried cranberries
3 tablespoons dates, chopped
Spread butter on one side of bread. Flip over. Spread brie, or layer Monterey Jack cheese, on your bottom layer of bread. Then layer on banana slices. Then sprinkle on dates and cranberries. Then, add more cheese (just enough so the whole thing holds together). Top with other piece of bread. Press down, and warm in panini press or in skillet over medium heat, until bread is browned and cheese is melted. Slice in half and serve. Makes two sandwiches.