I apologize for the delayed write-up for this week’s sandwich, but my MacBook Pro had to return to Apple as it had a dying hard drive. Luckily, all of the data was retrievable, including all of my grilled cheese/Sunday Dinner documents. *phew* Now onto the sandwich…a combination of a pizza and a grilled cheese.
ingredients:
- Fresh Shredded Mozzarella/Provolone
- Tomato Sauce
- Baby Portobello Mushrooms
- Sliced Tomatoes
- Sesame Semolina Bread
thoughts
I have decided that as I continue to create different sandwiches, the question of whether they are actually grilled cheese sandwiches will continue to arise. This sandwich is no different. Some may simply call this a pizza sub, but I call it a pizza sub grilled cheese sandwich. And said sandwich was very yummy. There were some cons, but I would definitely make it again. I believe the best part may have actually been the bread…
As already stated, the sandwich was very good. However, there were a couple of things that I may have done differently. On my sandwich, I actually added more sauce after already placing the tomatoes and mushrooms on the sandwich. That was a mistake, as I believe the sauce overpowered the mushrooms and sliced tomatoes, which should have been the focus. Going a step further, the tomato sauce, that I spiced up a bit, may not have been needed at all. I believe that using the sliced tomatoes and portobello added enough pizza style to the sandwich that the sauce was overkill.
I chose the bread as an homage to a great pizza place, Cottage Inn. When my family first tried this pizza, in Michigan, they included sesame seeds on the bottom of their crust. Unfortunately, they have since stopped the process, but the seeds really did add something to the pizza and this sandwich. The bread was crunchy on the outside while being very soft on the inside. It seemed to fit perfectly with the pizza theme that was running throughout the sandwich.
grade: A-/B+
Oddly enough, I do not have much to write for my final thoughts. It may be because it is now Tuesday/Wednesday and I ate the sandwich on Sunday, or, it was one of those sandwiches that doesn’t need overanalyzing. It is most likely a little of both. Either way, I would definitely suggest this sandwich, with those minor changes I mentioned above.
ingredients were purchased at…
- Miles Farmer’s Market (Fresh Shredded Mozzarella/Provolone, Baby Portobello Mushrooms, Sliced Tomatoes, Sesame Semolina Bread)
I’m one for olives on my pizza, so I’d probably have really finely chopped the mushrooms and olives into almost a spread and used that, along with maybe a light spread on the bread of alfredo sauce, approximating a “white” pizza.
Your bread does look really good, but for some reason I’m thinking that it might be good in a tomato basil wrap and then crisped on one of those pannini grills. Would that be grilled cheese? There’s cheese on it, and it would be on a grill…
I am not much of a fan olives, so although it doesn’t sound good to me, I understand where you are coming from. I just wonder where the cheese fits in!
I definitely need to try more non-conventional “bread.” I have been thinking of using a croissant and now will definitely think of a wrap. I’ve pushed the envelope as it is, why not push it further?!
You are really making me hungry with these posts!!