* Reader Recipe
These lovely little sandwiches are dead ringers for my Arugula, Pear, Roquefort, and Sugared-Cashews Salad, and were brought to The Second Confidential Cooks’ Dinner by my friend Karen’s friend, Laurie. A TV-script writer here in LA, Laurie says she doesn’t cook, but…always hopeful…occasionally takes classes at Whole Foods, which is very near our homes. That’s where she learned how to make this great recipe. I love the salad we have so often, and I thought these sandwiches were such a great riff for an hors d’oeuvre…or a light lunch, perfect with Scandinavian Cold Cucumber Soup.
Ciabatta or Country-Style bread, sliced
Roquefort, Maytag or Stilton blue cheese, rind cleaned off and sliced thin
Il Tesoro Balsamic (reduced version), or your favorite balsamic glaze
Pears (or figs), washed, cut and sliced thinly
Candied walnuts (you could also try sugared cashews—here’s my recipe)
Grill bread slices, using a panini press or George Foreman-type grill. Lay bread out on serving tray, then cover each piece with blue cheese. Place pear (or fig) slices on top of cheese. Arrange arugula over pear slices. Sprinkle with walnuts. Drizzle balsamic reduction over top.