Tuesday, August 16, 2011

Open Faced Toasted Sandwich

Toasties we call them around here. Pretty much any sandwich combination, served open faced, and popped under the broiler to melt the cheese topping. The recipe always varies. Tonight James' garlic rosemary baguette was spread with butter and pesto sauce, thinly sliced capicola, mozzarella and provolone cheeses. While still bubbly, fresh from the oven, I drizzled on a spray of balsamic vinegar. Sandwiches for dinner.

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