This Pickled vegetables and cheese sandwich is so good. It’s deliciously tart and savory, layered with garlic chives and cream cheese, and veggies on two slices of GOOD bread.
Sometimes I look at this amazing sandwich and I can’t believe how much I love it. Ten years ago I would never have enjoyed such a thing, but now I crave it. Learning to cook and love vegetables was a godsend for me.
This sandwich is inspired by one of the local bakeries. We had it for the first time in the summer and oh my word it was so good. Granted, I was about two weeks postpartum and the hungriest I’ve ever been, but it was incredible. The vegetables reminded me a bit of giardiniera, but I don’t think they would consider them giardiniera.
RECIPES
Ingredients
- 1 (14 oz) cheddar cheese
- Olive Oil
- 4 Fresh Bread
- Mayonnaise
- Thinly sliced tomatoes and onions to taste
- A few sprigs of cilantro for the sandwich
Pickled vegetables
- 2 small carrots cut into sticks
- ½ cucumber
- ½ green chilli or jalapeno
- ½ cup of vinegar
- A pinch of sugar
- Pinch of salt
Cheese marinade
- 1 tablespoon of olive oil
- 2 spoons of soy sauce
- ½ half lime juice & a zest
- 1 clove of garlic, minced
- ½ teaspoon ground ginger
- Freshly ground black pepper
Instruction
Make the pickles: Place the carrots, cucumbers, and chilies in a medium bowl with the white vinegar, sugar, and salt. If the liquids don’t cover the vegetables, add about 2 tablespoons of water and more vinegar if needed. Let it cool for at least an hour, or put it in the fridge for a week.
Cut the cheese into ½-inch slices.
Prepare the marinade in a small bowl by mixing the olive oil, soy sauce, lime juice, zest, garlic, ginger, and pepper.
Place the cheese in a shallow pan and pour the marinade over it. Turn the cheese to coat completely, adding more soy sauce if needed. Marinate the cheese for 15 minutes.
Heat a non-stick skillet over medium-high heat. Add a little oil to the pan and place the pieces of cheese with enough space between them so that they are not too crowded, working in batches if necessary. Without moving the cheese slices too much, let them cook for a few minutes on each side until they are deep golden brown and caramelized around the edges. Remove from heat and season.
Build sandwiches with French bread, mayonnaise, cheese slices, pickled vegetables, tomatoes, onions, and cilantro.
