I invented this sandwich today using some leftovers from Christmas breakfast and dinner. Usually, that means gorging on potatoes and meat and covering everything in gravy, but I decided to take an alternative approach and add a little greenery.
Which is why when I call this sandwich the Winter Green Sandwich, I'm not talking about "wintergreen" the mint flavor. I'm talking a hearty, meaty, ready-to-tackle the snow sandwich featuring green summer veggies.
Just four simple ingredients to make a delicious wintery sandwich:
1 ripe avocado
several slices roast beef
2 pieces italian bread
basil parmesan mayo (recipe from Ina Garten)
To make the mayo, grab these ingredients:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature
In a food processor, blend the egg yolks, lemon juice, cheese, mustard, basil, garlic, pepper, and salt for 20 seconds. Combine your oils into a bowl and, with the processor running, slowly pour in the oil. You'll have a bright green thick mayo like this.
Piece the sandwich together by spreading some mayo on the bottom piece of bread, piling on the roast beef, and topping with sliced avocado. Add another slice of bread on top and you're good to go.
It'll give you just enough energy to plow your driveway...and then you can come back inside and eat another.
Or maybe that's just me.
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