Monday, September 26, 2011

Blue Cheese Coleslaw Sandwich


I've never met anyone who doesn't like cheese. I know of some people who would walk the ends of the earth to smother themselves in a cheesy meal. That makes me think cheese is almost a universal fixation. To prove this point, you need only look at the various pizza establishments successfully selling pizzas topped with nothing else but cheese.

I wonder though if any of my cheese loving friends would be willing to walk the mile to be served blue cheese. Jan and I are also rabid cheese eaters but even we can't endure gobbling down huge doses of blue cheese. It's just a tad too strong. So we only eat it when there's a full moon and we're growing fangs and fur. ;)

Which makes this week's recipe extra special. Jan got the inspiration for this from his favorite food booklet, Yummy, and of course, simply introduced a few modifications to it. From the main ingredient, you'd think this might be one of those sandwhiches you can use to scare your mother-in-law away with. But surprisingly, it didn't have that characteristic bitter kick.

Ingredients:

4 cups cabbage, thinly sliced
1 cup carrots, thinly sliced
1/2 cup red onions, minced
30 grams blue cheese, crumbled
1/2 cup mayonnaise
Salt
Pepper
Bread
Ham
Butter
Oil

Procedure:

1. Mix sliced cabbage, carrots and onions.

2. In a separate container, thoroughly mix blue cheese, mayonnaise, salt and pepper. Add the vegetables and mix.

3. Spread butter over both sides of two slices of bread and toast lightly.

4. Heat oil in a pan and cook ham. Pat ham dry with a paper towel.

5. Put ham on a slice of toasted bread and top with the coleslaw mixture.

Wife's Verdict: We tried adding blue cheese to some pasta sauce once and I was totally floored by the bitter kick. This one however was surprisingly tasty and the blue cheese flavor was only mildly noticeable. It was even just a little bit sweet. I guess the technique is to use blue cheese in moderation and to make sure it's properly mixed with the other ingredients. That's only my best guess though, I'm not the food expert. :)

Jan's Quip: "Moderation is not normally in our vocabulary."

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