Saturday, March 22, 2014

do you like escargot? kitchen! kitchen!

Step 1

Step 2

Enjoy the final result! You'll want more!

If you like escargot - you will love this escargot open face sandwich covered in gooey, melting cheese!

What is there not to like? You do have to develop a taste for it. But, once you've tried it, you are hooked just like me. A serving of crusty bread to soak up the sauce comes hand in hand when dining on an appetizer of this wonderful French invention. So, thinking out of the box, why not do an open sandwich and enclosed them in a gooey, delicious melting cheese, serve bruschetta style. I know, it's rich, but, you are not having this everyday or every week for that matter. You are treating yourself because you are just so worth it!

So, arm yourself with these......

1 can of Roland Escargot (there are about 14 pieces in the can and will serve at least 2). Rinse with cold water and drain
blue cheese - cut into small pieces about 4-5 oz.
slices of fontina cheese or any good melting cheese like monterey or goat cheese - enough to completely cover the sandwich.
1 cup chopped parsley
1/2 cup chopped green onions
4 cloves of garlic finely minced - I used 6 in this recipe
1-2 tablespoons of breadcrumbs
salt/pepper to taste
a chunk of butter about 1/4- more if you are ambitious enough!
1/2 cup of extra virgin olive oil
a drizzle of good white wine or brandy (1/4 cup or less if you are shy).
3-4 pieces of toasted bread of your choice - a good country bread either French or Italian bread is good.

heat the olive oil and butter in a pan; add the garlic (do not burn) stir for a minute or so; add the parsley and the green onions; season with salt and pepper; add the bread crumbs then the white wine or brandy. Stir and simmer on low for 3 minutes or so until the alcohol evaporates.
set aside.

prepare the toasted bread on a cutting board or clean surface.....
spread evenly the escargot with its sauce on the bread;
layer the top of the escargot with cut up blue cheese;
lastly with the fontina slices; cover completely - encasing the whole top
put in the toaster oven or microwave to melt the cheese

Serve on a bed of greens of your choice with a vinaigrette dressing.

*this is also great as an appetizer- to serve as an appetizer:
slice about 1" thick of french bread-toasted;
put one escargot on each piece and continue as above. Serve the escragot with melted cheese bruschetta style*

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