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Marilee J. Layman

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03:44 pm: Margherita P/i/z/z/a/ English Muffin
The only place nearby that makes a Margherita Pizza (although with just olive oil and sliced tomatoes, not the sauce) is a fairly long distance, and they don't open until 4pm, so I don't get there often. Plus, their pizzas are full-size and I have to bring some home.

So with some specials at the Giant yesterday, I developed Margherita English Muffin.

Take an English Muffin, separate it, and toast it to the darkness you like. While it's doing that, get two slices of plum tomato, two slices of fresh mozzarella, and wash basil leaves. When the English muffin halves are done toasting, put them on a pan, put the tomato slice on first, then the mozzarella, and bake for two or three minutes -- until the mozzarella is melting -- then take out and put the basil leaves on. Let sit for a minute or so and eat. I'm doing this in my toaster oven.

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[User Picture]
From:akirlu
Date:August 25th, 2009 08:24 pm (UTC)
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Welcome to the Swedish-style open-faced grilled cheese sandwich. I often make variants on regular toast as well. The one I usually use English muffins for is if I do a Sweet Pig/Hawaiian sandwich: ham, pineapple ring, cheese. The pineapple is so juicy it needs something fairly hefty to support it. The other variant I've been doing a lot lately is toast, salami, tomato, and cheese. Very tasty. Naturally basil makes a nice addition to any of these.
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From:mjlayman
Date:August 25th, 2009 08:40 pm (UTC)
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We used to drive up the Cascades on Saturdays for Swedish buffets and I don't remember those, but I really loved the meatballs so I might not have paid attention.

I like the way English muffins are so crunchy, although I can see doing it on toast, too.
[User Picture]
From:akirlu
Date:August 25th, 2009 09:09 pm (UTC)
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I wouldn't expect grilled open-faced sandwiches in a buffet service, certainly not one in the US. Lots of very typical husmanskost does not get any play in American "smorgasbord" buffets. I wouldn't expect fried pork with mashed rutabagas, or yellow pea soup, or blood pudding to be in an American "Swedish" buffet either, but they are very, very typical Swedish foods.
From:etumukutenyak
Date:August 25th, 2009 08:48 pm (UTC)
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Mmmm!

I do a lot of toasted sandwiches, as I prefer that to the greasy grilled sandwiches (although there are times when a greasy grilled cheese is the appropriate choice..). Another good bread to use is a pita; if you top brown one side first, or toast lightly, you will get a crispy-all-over toasted cheese. Otherwise, when you toast your filled pita, one side is darker than the other.

While your pita is warming, you can chunk up your cheese and other ingredients as you wish. Smaller chunks melt faster.

Open the pita -- a small incision along one edge is all you really need -- and carefully fill it with your ingredients. Place into the toaster "other side up" and toast until dark enough or the cheese is melted.

De-tray onto a plate, allow to cool slightly, and enjoy!

Whole wheat toast and pumpernickel are also good breads for open-faced cheese sandwiches.

Now you've got me hungry again. ;-)
[User Picture]
From:mjlayman
Date:August 25th, 2009 08:56 pm (UTC)
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I am really bad at opening pitas without tearing them to pieces. The next time they're on sale, I'll try this, though!
From:etumukutenyak
Date:August 25th, 2009 09:23 pm (UTC)
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If you toast the pita (lightly), it gets easier to open. They puff up and separate. ;-)
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From:mjlayman
Date:August 25th, 2009 09:36 pm (UTC)
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Aha! Thanks!
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From:cultureulterior
Date:August 25th, 2009 08:51 pm (UTC)
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Personally I like my toasted cheese with sun-dried tomato in oil and gouda.
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From:mjlayman
Date:August 25th, 2009 08:57 pm (UTC)
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That sounds good, too!
From:(Anonymous)
Date:August 26th, 2009 04:33 pm (UTC)
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English muffins are perfect for pizza-for-one.
Doris
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