Tuesday, August 14, 2007

Tuesday's Lunch

I'm not sure what this is called, technically. It's sort of a bread salad, but it's heated through. It's kind of a bread pudding but it's not soggy and there's no egg involved. It's closest to stuffing I guess, and it could be used as a side dish. But I ate it outside on a mild August day for lunch. So maybe I was just feeling cubist and wanted to deconstruct the sandwich. I don't know. I do know it was pretty tasty.

Tuesday's Lunch

serves 1 (as meal) or 2 (as side)


country roll (should be appx side of fist and fairly dense)
1/2 c. to 3/4 c. shredded mozzarella cheese
2-3 slices deli turkey
2-3 slices deli ham
1/3 c. sliced almonds
2 large fresh basil leaves

3 T. olive oil
1/2t. dijon mustard
1 T. Newman's Own Lite Lime Vinaigrette Dressing OR the juice of half a lime

garlic powder

1. Preheat oven (or toaster oven) to 350 degrees F.

2. Grease a two cup ramekin or other small oven proof dish with butter.

3. Cut roll into 1/2 inch cubes, put in a bowl. Shred turkey and ham into small pieces (just with your hands) and toss in with the bread. Put cheese and almonds in same bowl. Toss until well mixed.

4. Tear basil into small pieces and toss into bowl. Mix.

5. Add olive oil, mustard, and lime to the bowl. Stir until well mixed.

6. Add salt, pepper, and garlic powder to taste. Mix.

7. Transfer bread mixture into the ramekin. Let bake for appx. 10 minutes or until heated through and cheese it melted.

8. Serve in ramekin on a cool plate. Enjoy!

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