There was supposed to be soup for you yesterday, a really nice, hearty fall soup with barley and mushrooms and lentils. The dish was one of the last notable recipes I tested back in the old apartment. But then I packed the recipe notes in a box that’s as yet unopened in our new place. I can’t complain though, both because I love our new place so much and because I have this great sandwich in the repository, and my organizational disabilities give me a chance to share it.
Back when Carly and I were figuring out the scope of five-ingredient sandwich series, we split up the recipes. She suggested a few of her favorites, and I developed a couple simple sandwiches whose tasty sums were greater than their relatively humble, pantry-staple parts. This fresh, open-faced sandwich is Carly’s, and I’m so happy to be sharing it with you on this fall day when the weather seems particularly hospitable to nutty pecorino and bright mushrooms.
Here’s what Carly says:
I always keep a wedge of pecorino in my fridge to go with the many pasta dishes I love to make. Inevitably I can’t resist nibbling on the cheese at other times as well. This sandwich became a lunchtime favorite as an open-face sandwich. Allowing the butter to melt into the warm bread keeps it soft and moist, and brings out the sharp flavor of the cheese and the mellow taste of the creminis.
Have a sandwich you love? Tell me in the comments and I’ll try it as soon as I can.
Five-Ingredient Pecorino-Cremini Sandwiches with Arugula
Makes 2 open-faced sandwich slices
Ingredients
2 thick slices of wheat bread
1 teaspoon butter
thin slices of pecorino romano cheese
2 cremini mushrooms
1 cup of arugula
Cut two slices of wheat bread and lightly toast. Spread a generous layer of butter while the bread is still warm. Layer slices of cheese on the bread. Cut the mushrooms into thin slices and layer on top. Add a heaping mound of arugula to finish.
Photos by Carly Diaz
