Tuesday, October 2, 2012

Recipe for Mother of All Cheese Sandwiches

Tonight's dinner.

Before I became a photographer, I was, among many things, a line cook.  I picked up this "recipe" while on a "follow shift" at Lark, a great restaurant in Seattle run by Johnathan Sundstrom (yes, it is spelled like that).  This was prepared for "family meal," as the staff meal is otherwise known.  This is a great recipe if you've ever found yourself with a bunch of small pieces of good cheese.

Preheat the oven to 400.

Ingredients: A good french baguette and a bunch of different good cheeses.  If it's a hard cheese, grate it.  If it's a soft cheese, spread it.  Mix goat and cow.  Put in some blue.  Provolone is tasty.  Some grated low-moisture mozzarella (only a little).  

Split the baguette half, but don't cut all the way through.  Pry the bread open so it lays fairly flat.  Load cheese.  

Bake until GBD*.  Enjoy with a nice slice of apple and a glass red wine.

*Golden Brown and Delicious

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