It’s outta control cold today! It’s supposed to be summer, and I can see my breath. Not okay.
So, today for lunch, a cold sandwich just wouldn’t do. I wanted to be able to turn my oven on, even if it was just so I could warm my hands over it. Thus, this sandwich was born.
(Excuse my over-dramaticness, but it really is cold today!)
I love using fruit in cooking. Not everyone feels the same way, but I love fruit in salads, on pizza (okay, mostly just pineapple), you get the idea. It’s also why I loved Carolina’s Brie and Apple paninis she posted a few weeks ago.
1/2 granny smith apple
1 tbsp Olive Oil
Because of the frigid temperatures, a cold sandwich just wouldn’t do for lunch today. So, I sautéed onions, mushrooms and a granny smith apple in a bit of olive oil.
Then, put it on a onion roll (you could use what ever sort of roll you had), topped it with tomato slices, provolone cheese and a bit of balsamic vingarette.
Then, I put it open-faced under the broiler for a little cheese-melting toasted action.
Tasty lunch in under 10 minutes! More time to sit on the couch under a blanket. Success!