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Posts Tagged ‘Fontina’

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I was prop designer recently for a show that takes place in a house garage, and the main two characters were an Italian father and son from blue-collar Providence, RI. At one point during the show, the son asks his assistant what she wants for dinner, and the father suggests she get “a ‘One and One’—half meatball, half sausage—the best of both worlds.”

I made the “sandwiches” for the show by rolling old t-shirts up and wrapping them in butcher paper. But the notion of that sandwich, a real one, invaded my waking and non-waking thoughts until last Friday, when I finally made it for myself. I bought the roll, hot sausage, and Fontina (a riff off mozzarella, and a solid one). I made the meatballs and heated up the last of the tomato sauce from last summer’s crop. And of course I toasted the roll.

I was heading in to work another show that morning and it was a great late breakfast. Convention goes right out the window when you have a long and physical day ahead. That dude held me till mid-afternoon.

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The set of the show. The car (an actual 1967 Jaguar sedan) and a few other pieces were provided by our incredible set designer, but virtually everything else is me–found, borrowed, or created. I tell people I’m a professional seagull.

Oh, and if you want to giggle, it wasn’t just a half-and-half kind of day with regard to sandwiches. Theatre life being what it is (read: wildly nit-picky directors and loony hours), laundry tends to take a backseat. On Friday I looked in my sock drawer for matching knee-high pantyhose and instead found one charcoal and one tan. That made two secrets, along with the Italian sub I’d eaten for breakfast.

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I know it’s almost Valentine’s Day and I know that’s not a picture of heart-shaped Scharffen Berger chocolate and Bordeaux up there. I’m dispensing with tradition again and deliberately not talking about candy and wine in the interest of…well…I don’t want to be trite, especially not this week. I don’t even want to get into the gooey romantic language, if I can help it. Hope you’re good with that.

Instead we’ll salivate over other combinations I adore,* stuff that’s not typical, starting with sandwiches. The first one, above and at the very bottom, makes an incredible lunch.

-Sweet** onion (like a Vidalia), caramelized in olive oil or butter

-Chicken, roasted (or grilled, or whatever), shredded and added to the onion

-Apple (pick anything that’s not a McIntosh because those’ll just dissolve on you), sliced, don’t bother to peel it, thrown into the pan with the onions and chicken and cooked until golden brown

-Fontina (a European, kinda nutty, kinda pungent, eminently oozeable cheese that any supermarket has)

-Ground allspice, a few shakes into the onion/chicken/apple pan

-Black pepper, coarsely ground  (I like a lot in this) into the pan as well

Now. Butter and toast your bread under the broiler (I used a Cuban roll because it was all the bakery downtown had left but it was awesome), melt your cheese, then pile your stuff on top.

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When I shot this I accidentally had the camera set on video like a dope. So right now I have valuable footage of a sardine sandwich in its natural habitat, on a plate, on my dining room table. It’s fascinating. They’re very docile, much quieter than you’d imagine.

The next sandwich, above, makes an incredible breakfast if you’re my mom. I grew up in a house that relished the combination of sardines and raw onion on a sandwich. The above is normal to me and wildly addictive, too, actually. I hope I don’t lose subscribers over this.

-Sardines (skinless and boneless, packed in either water or olive oil)

-Mayo

-Red*** onion, thinly sliced

-Bread of some sort (I used a whole wheat roll from Trader Joe’s)

-Salt to taste

Add mayo to bread. Add the rest. Wipe exertion from brow.

Since many of you are already appalled, another delirious combination is tuna packed in oil into which you’ve mixed in a good amount of anchovy paste. Keep the sliced raw onion, hold the mayo, and sandwich-ify.

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Other yummy food combinations:

-Almond extract, just a teaspoon or so, baked into anything that features peaches, nectarines, cherries or apricots. Almonds and all of these fruits are botanical cousins. Ever notice that the pit of a peach looks a lot like an unshelled almond? Yep. And they are lovely together.****

-Mushrooms cooked with a few splashes of chicken broth. Not cousins, to be sure, but for some reason they bring out the best in each other, like Tim Burton and Danny Elfman. Okay, mellower than the two of them, but the point stands.

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*Sorry. Crap. That was quick.

*Totally not my fault. Vidalias are sweet!

***It’s a color, not a holiday.

****%&#%*!!!

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