Subject: Grilled Blue Cheese Sandwiches
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 24 2002 - 02:17:58 EDT
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FOOD FUNNY
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Thanks to Matt Wordell for sending us this one:
There's a big conference of beer producers in the most beautiful town
in the world: Amsterdam, the Netherlands. At the end of the day, all
of the presidents of all beer companies decide to have a drink in a
bar. The president of Budweiser orders a Bud, the president of Miller
orders a Miller Lite, Adolph Coors orders a Coors, and the list goes
on. Then the waitress asks Arthur Guinness what he wants to drink,
and much to everybody's amazement, Mr. Guinness orders a Coke! "Why
don't you order a Guinness?" his colleagues ask.
"Naah. If you guys won't drink beer, then neither will I."
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TODAY'S RECIPE
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Featuring a week of summer grilling recipes seemed like the right
thing to do for the first week of summer, so with apologies to my
readers in the southern hemisphere, here is our menu:
Monday's Starter
Grilled Blue Cheese Sandwiches
Tuesday's Soup or Salad
Grilled Vegetable Salad
Wednesday's Side Dish
Grilled Potatoes and Mushrooms
Thursday's Entree
Grilled Tequila Shrimp
Friday's Dessert
Grilled Apples
These sandwiches make a wonderful finger food to nibble on while the
main event is cooking on the grill. If you would like a whole bunch
of summer grilling recipes, please see issue #6 of World Wide Recipes
EXTRA! at http://www.worldwiderecipes.com/extra.htm
Grilled Blue Cheese Sandwiches
1 small red onion, thinly sliced
1 Tbs (15 ml) red wine vinegar
1 Tbs (15 ml) finely chopped parsley
Salt and freshly ground pepper to taste
8 slices rye bread
4 Tbs (60 ml) butter, melted
1 1/2 cup (375 ml) crumbled blue cheese
Combine the sliced onion, vinegar, parsley, salt, and pepper in a bowl
and toss to combine. Brush the bread with the melted butter and place
four pieces side by side, buttered side down, on a work surface.
Scatter the onions over the bread and sprinkle the cheese over the
onions. Top with the remaining bread, buttered side up. Grill over
moderately hot coals until toasted, about 2 minutes per side. Remove
from the grill and cut into quarters. Serves 4 to 6.
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