Slidin' in at home
Bread, yummy stuff (in his case, that's flesh, cheese and a few vegetables and sauces, and more bread) in a form that not only brings the stuff to his mouth but also acts like an absorbent sponge to clean up messes.
I am not such a fan. While I love to make bread, I can no longer eat huge quantities. Yes, at this point in my life, two slices is a huge quantity.
One thing we do agree on, in the Sandwich arena, is sliders.
While sliders get their name from the time when they were just greasy burgers that would just slide down your throat, (yuck), we eat them as fun, nearly bite-sized, sandwiches. I can have a single one with a salad, which is about half the amount of bread as a traditional sandwich. Hubs can have a half dozen and get triple the food with none of the gluttonous guilt.
Everyone is happy.
Vegetarian sliders come in all kinds of varieties...limited only by your imagination.
Fans of seitan and TVP can make burger look-alikes. Soy sausage and pineapple was a suggestion I got from a friend.
Eggplant parm on a bun, someone suggested. Sundried tomatoes, cukes and feta,,,
I love most of those, but my favorite is a Caprese Melt.
How do you like your sliders?
Caprese Melt Slider
Serves 2
2 Hawaiian Slider Rolls
4 thick slices of mozzarella
4 grape tomatoes sliced in half
2 large basil leaves
2 tablespoons of balsamic reduction*
Open up the buns and put a slice of cheese on the bottom half.
Put tomatoes and basil atop the cheese.
Top with another slice of cheese on each slider.
Put under the broiler just until the cheese begins to melt (about 2 minutes).
Add the basil leaf and drizzle on the balsamic reduction.
Cover with the top half of the buns.
*To make the balsamic resuction: Stir 1 cup of balsamic vinegar and 1/4 cup of honey together in a small saucepan and put the pan over high hea, bringing it to a boil, Reduce the heat to low, and simmer until the mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Pour into a squeeze bottle or mason jar.
