There are so many (awesome) blogs about sweet stuff....cookies, pies, cakes, etc. I love a good deal of 'em! But, I see far too few posts about savory foods. And I aim to remedy that.
For my first savory installment, I'm going to tell you about one of the most awesome sandwiches you can make. It's really such an easy thing; it hardly justifies a recipe.
But here it goes:
Grilled Fire-roasted Chile Sandwich
First, roast a green chile pepper (I used a pasilla). This is really easy to do if you've got a gas rangetop; not so much if you don't. I guess you'd have to build a fire...that makes this a good end-of-winter activity. So, roast the chile, I mean really roast it. You want it all black and blistered on the outside, like so.
Once that's done, remove from flame and let cool. The blackened skin flakes right off; you can do this with the back of a knife blade or your hands, if your chile is mild enough (mine was not, as I found out the hard way later!) Sometimes parts of the charred skin likes to stay on the pepper.. that's perfectly fine; adds good smoky flavor. Next, put some peanut oil in a frying pan, about two tablespoons. Take two slices of sourdough bread, and dip one side of each in the oil to coat. Slap a small bit of mayonaise on each of the non-oiled sides (I used Vegenaise). Put one slice oil side down in the pan and turn the heat to medium. Slice the pepper in half, layer those slabs on the slice of bread in the pan, top with remaining slice of bread, mayo side down. Some paper-thin slices of onion are excellent on the sandwich, as well as some freshly cracked black pepper. This is totally open to variation; tomatoes are nice, and some of my tasters liked hummus or pepperjack cheese for a grilled chile and cheese sandwich.
Grill, flipping once on each side, until golden and smelling freakin' addictive. Cut in half and devour. This makes an amazing, hearty, (animal-free) breakfast.
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