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Spanglish's Sandwich

Mon, 07/16/2007 - 6:00AM by partysugar 0 Comments -



Spanglish's Sandwich
From
Thomas Keller

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

  1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
  2. Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
  3. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
  4. Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich.



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Caramelized Onion and Cheese Toasts

Mon, 05/28/2007 - 7:28PM by partysugar 0 Comments -



Caramelized Onion and Cheese Toasts
From Thomas Keller

2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
Salt
1/4 cup water
8 Crostini Toasts, recipe below
2 ounces Taleggio or Reblochon cheese, cut into 8 thin slices

  1. Heat the olive oil in a medium skillet. Add the onion, season with salt and cook over moderate heat, stirring, until it begins to brown, about 8 minutes.
  2. Add the water and cook until it has evaporated and the onion is very tender and caramelized, about 10 minutes. Season with salt and let cool.
  3. Preheat the oven to 350°. Arrange the Crostini Toasts on a baking sheet and top each with a slice of cheese. Bake for about 4 minutes, or just until the cheese melts.
  4. Top with the caramelized onion and serve.

Make ahead: the caramelized onion can be refrigerated for up to 5 days. Let the onion return to room temperature before using it.

Makes 8 hors d'oeurves.

Crostini Toasts
From Thomas Keller

1 medium baguette, cut into thirty-two 1/4 -inch-thick slices
About 1/4 cup olive oil, for brushing

  1. Preheat the oven to 350°.
  2. Arrange the bread on 2 large baking sheets and brush each slice on both sides with the olive oil.
  3. Bake for about 7 minutes, or until golden brown.
  4. Let cool completely.

Make ahead: the toasts can be stored in an airtight container for up to 3 days.