I must confess that I haven’t spent much time cooking this summer. It’s been a hectic spring/summer and my Kitchen Mishap a few weeks ago put me on the disable list which extended my kitchen absence a little longer.
So if you’re hungry you gotta’ step up to the plate and grampy couldn’t hold out any longer, he’s been a hungry fellow.
I have to hand it to grampy, he used his noodle and didn’t ask a lot of questions (very unusual). This stuff is all basic (for the guys and kids out there who might be reading this) all you need to do is stop and think for a minute, and everything is right there in front of you – this is not rocket science, just lunch.
I watched him open the fridge and I wondered to myself how long it would take before he took something out or asked me what he should have.
The fridge was stocked so I was expecting a few questions . . . ‘I don’t know what I could eat’ is his usual question – or ‘can I have the cheese and make a sandwich?’ He fooled me and grabbed the ricotta, mozzarella and tomatoes. I breathed a sigh of relief though I still wondered what would happen next.
To my surprise in less than 10 minutes grampy prepared this lovely open faced sandwich. “This looks o.k. doesn’t it?”, he asks me and then says ‘don’t you want to take a picture?’ And there you have it, a new post, and grampy’s lunch so he won’t starve in the next few hours or until he turns the grill on again later for his burger.
Open Faced Tomato Cheese Sandwich
- 1-2 whole wheat hero rolls (use whatever bread you have)
- 4-5 slices of mozzarella
- 3-4 tbls. of ricotta
- 2 fresh tomatoes sliced
- 1 tsp. grated cheese
- olive oil
- 1 tsp. chopped fresh parsley and/or basil
- salt and pepper to taste
- Slice the rolls or lay out the bread slices.
- Spread the ricotta on the bread. Season with salt and pepper.
- Top with slices of mozzarella and tomato.
- Drizzle a little olive oil over top and place on the grill. Leave on for a few minutes, just until the cheese melts and the tomatoes are warmed.
- Sprinkle grated cheese and the parsley and basil over the top and serve.
There will be days when cooking is not an option. You just need to look deeper into the ‘abyss’, oh, I mean fridge, to see what is at your fingertips.