No, not a "cheese sandwich." A "raclette sandwich," OK? I'd like to say I was clever enough to use potato bread (since boiled small potatoes are traditionally served with raclette), but this was rye.Toast bread lightly. Spread with a little bit of whole-grain mustard. Top with grated cheese (this is Emmental, so sue me). Run under the broiler until cheese is bubbly. Accompany with cornichons, cocktail onions and a caper berry if you're so inclined.
Final step: Blog about it!!!
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17 comments:
Raclette on rye? Bitchin'...
By the way, expect something fun in the post this weekend or so :)
It was pretty good. I heard you ate your sandwich before you could photo it. Too bad, because your pix are always so awesome!
I'm all atwitter about this weekend or so... :o)
I picked out a reciprocal sumpin', by the way!
[End of secret code language.]
Caper berries! I looooove them. -- End swoony post.
Since I have no blog, I offer my version of cheese sandwich here:
Take two slices of white bread and several slices of mild cheddar cheese.
Make a sandwich; butter it on both sides. Cook it in a waffle iron.
It will get all toasty and will be squinched together and the surface will be indented with little squares and the cheese will melt into the bread and there will be brown toasty bits here and there.
Heaven. Take that, Mr. Wells.
Ms. Kudzu: Hah! Wow. Waffle iron. Brilliant. I have been using my George Foreman grill for tasty pressed grilled sangwidges. I think I'd be afraid of even dreaming of using a waffle iron, if you hadn't said otherwise. Wow.
(Blogs are free at Blogger. Wanna get started? I'll help.)
"Ask not what you can do for your country. Ask what's for lunch."
-Orson Welles
Ms. JM: You sure Orson Welles said that, not Jackie Gleason? Oh. Same mesomorph. At any rate, a cheese sandwich will do.
That photo does make me hungry! But I think I want Comte, snob that I am.
Thanks for the offer to help me start a blog, but I must remain a lurker. I find just enough writing energy to meet weekly deadlines and to think about a book project I have in mind.
Besides, I'm old enough to be the mother of almost any of you whippersnappers and can't imagine stretching my learning curve to include the necessary tech/computer facility to work on a blog. (I worked on newspapers when we still used manual typewriters and there were real printing presses with inky men who ran them!)
OK. I'm drooling again.
This looks so good, I think I shed a tear. I must try it.
Ha! George Foreman grill, neat. I have one at work and use it for making sausage sammiches at work. It's really nice cause it has this tray that catches all the run off fat. This way, you can pour some of the fat back on the sandwich so it isn't so darned dry. Quite handy that tray, nicely done George!
Biggles
Dammit, dagny, I keep having to mop off my screen when you come by! :D
Erin: Aw! (there, there...)
Bigs: Oh, so THAT'S what the grease tray is for! Makes sense now.
They were saying on the radio here that cornichons were dead. No longer trendy, despite the cute french name. Maybe this post will singlehandedly bring them back from the brink?
Kathy: The nerve of some people! First they tell us we're boring cheese-sandwich bloggers, and then they tell us we don't even fancy up our food properly. Rats, and I just learned how to cut them and fan them out like that. :D
Great recip! Potato bread! Not quite as good as a real raclette meal but a lotta fun!
Oh, gosh, Junior, I've had a hunk of raclette cheese in the fridge for more than two months now. I can't seem to find a slot in my busy (hah) eating schedule to fit it in.
Maybe tonight by the fire!
Thanks for the nudge.
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