The idea was that I would take slices of corned beef that I had cooked the day before, layer it up on some Turkish bread with some roasted vegetables (zucchini, egg plant and pumpkin), some Swiss cheese, some chopped capers and a touch of Mexican salsa from a jar then press it flat. Everything went to plan, except that the surface area of the thinly sliced vegetables was such that I had to do it in batches - which took an awfully long time...
For sides I roasted some mushrooms then quick pickled them in a cider vinegar/olive oil vinaigrette (pepped up with some home grown mixed herbs and roasted garlic). I also griddled up some wedges of cos lettuce and dressed it with the remaining pickling liquid.
The mushrooms were good. The sandwich was soggy - which I was hoping it wouldn't be but knew deep down that it would be. The lettuce was weird, it wasn't as tight as I had expected so it didn't griddle well and it was quite bitter.
There was a spare sandwich that I chucked on the griddle and toasted up after dinner. It was much better - not soggy, melty cheese - I really should just have done that in the first place.
1 comment:
I don't like to be critical. G is the best cook I know. But this wasn't one of his finest. Good beef. Too many vegetables. Bread a touch wet. Lettuce - too cooked.
The picked mushrooms however were perfect!
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