I love the idea of a sandwich. It really is the perfect vehicle for so many different ingredients and I think you can’t go wrong with one. It can be very basic or very up-scale. Sandie’s can do so much! When I don’t have leftovers for lunch, I will pack a turkey and Swiss on plain ol’ white bread and some cheez-its and call it a day. Sandwiches are so easy, so good, and so versatile.
With all my time at home this week, I decided to branch out some of my cooking endeavors to the lunch category. I bought some ciabatta rolls at the store and some Prosciutto and some Brie cheese and settled to the task of making a fancy, beautiful, but oh-so-easy sandie.
I split the ciabatta roll and very very thinly spread a mixture of mayonnaise and Dijon mustard. The spread wasn’t enough to overpower the meat and cheese ingredients but did impart some flavor. I then put some salt and pepper on the bread to season the sandwich.
I added some soft, creamy Brie cheese and some salty Prosciutto. I would have used arugula but I didn’t have any. And it worked just fine without it, really. Next time, though….