| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mike03 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Red beefsteak tomato; sliced |
| 1 |
lg |
Yellow beefsteak tomato; sliced |
| 1 |
lg |
Red Bermuda onion; sliced |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Dry oregano |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Sourdough sandwich loaf; sliced |
|
|
Butter; at room temperature |
| 2 |
tb |
Fresh rosemary leaves; chopped |
|
|
Freshly-cracked black pepper |
| 1 |
sm |
Bunch Arugula leaves; well washed |
| 8 |
oz |
Blue cheese; crumbled into large |
|
|
Chunks |
INSTRUCTIONS
Brush the tomatoes and onion slices with oil, sprinkle with oregano and
season with salt and pepper. Grill the vegetables quickly on both sides
until nicely charred. Toast slices of sourdough in a toaster or under a
broiler. Spread a light coating of soft butter on the toast, sprinkle the
chopped rosemary on the buttered bread and dust lightly with black pepper.
Make the sandwiches by layering the arugula leaves, grilled tomato and
onion on half of the slices of toasted sourdough. Reserve the unfilled
bread for the tops of the sandwiches. Spread the crumbled blue cheese on
top of the vegetables and quickly run the open sandwiches under a broiler.
Top with another slice of toasted bread and serve. This recipe yields 4
sandwiches.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A22 broadcast 05-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-12-1997
Recipe by: Michael Lomonaco
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