Did I get your attention? Sorry for the risque title, but this name just came to me. Dinner tonight was about 3's...3 different half-naked (ie, open-faced) cheese sandwiches, each one united by 3 different ingredients. Well, it took more than 3 minutes to make, but only 20 minutes, really. Not bad at all. Evidence of the love triangle is documented below.
I wasn't planful about this, so just used what I had on hand. Great way to use up those last bits of cheese. All were made w/ the same flat ciabatta style loaf from one of my favorite bakeries in town. After layering everything, baked in 350F oven for few min. til bread was toasty and cheese started to melt. Finished under broiler for a little browning.
Served w/ a simple salad of mesclun greens dressed w/ champagne vinegar, good EVOO, S&P. Tossed in some fruit and nut that were extra sandwich toppings. Salad was key to cut through richness of sandwiches. Great fun to pile a little fresh salad on top of toasty sandwich for eating pleasure.
3 versions were:
Braeburn apple-French brie-TJ's dijon mustard: Both husband and I liked this one the best! Mustard had a nice bite and was a perfect marriage w/ the creamy cheese and crisp, sweet apple. Granny Smith would work great too for a tart element.
Fuyu persimmon-walnuts-Italian gorgonzola: Gorgonzola and walnuts were meant for each other! Fuyu was lovely but may have been outmuscled by the strong cheese. Still quite good though...mild honey could be good for next time.
Crimini mushroom-Californian teleme-balsamic/evoo: Earthy and a little sour and nutty. Teleme is great melting cheese.
BTW, I got inspiration from Nancy Silverton's book on sandwiches which I checked out from my library a while back. Cute little book w/ gobs of gourmet sandwich ideas. Ok, what are some other open-faced cheese sandwich combos that hounds favor?? Can't wait for my next menage.