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Open-Faced Chanterelle, Asparagus and Brie Sandwich- Because Some Things Never Change

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Open-Faced Chanterelle, Asparagus and Brie Sandwich

Open-Faced Chanterelle, Asparagus and Brie Sandwich. Is it a meal or a snack? Breakfast or lunch? Healthy or decadent? Heck. Do you eat it with a fork? Is it even a sandwich? I don't know.

But I do know it's a wonderful showcase of seasonal ingredients brought into sharp focus on a bed of soft brie cheese. It's this contrast that makes this recipe so interesting to me.

Besides, it's an open-faced sandwich... As a kid nothing was as fun to me as an open-faced sandwich. It's sounds ridiculous now but an open-faced sandwich was the height of elegance to this 6 year food nerd. Regular kids ate sandwiches with two pieces of bread. Regular kids ate sandwiches with the crusts cut off by their 'mommies'. But I ate open-faced sandwiches and listened to my mother play Cat Stevens on the guitar and do her French homework at the same time.

Of course many of my childhood open-faced sandwiches were really just plain old PB&J (with the crusts cut off). I regularly pulled sandwiches apart, opened them up and served them to myself open-faced. But my love of the genre came from my mother, Cat Stevens and the romance of conjugated verbs.

As an adult I still love open-faced sandwiches. They're really fun to work with because of their versatility. An open-faced sandwich has so many more options than sandwiches with two pieces of bread. Drippy options with a tendency toward messiness that can very quickly get out of hand. So keep a fork and napkin handy. Open-faced sandwiches aren't meant to be eaten between two pieces of bread with two hands– the way regular adults eat. Some things never change. GREG

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