It’s not easy being green in February. Green veins in Roquefort, that’s a cinch. Stepping out to the garden for winter scallions, a cinch too. They are the only green thing out there except the copious winter weeds. But the wind is howling and a cold, green, crunchy sandwich does not sound good. No it does not.
We did the hot/cold thing for the Sandwich-of-the-Month Club Sunday night special.
A forage through the fridge, freezer and pantry filled our apron with naan, cream cheese, roquefort, garlic, olive oil, romaine, parsley, pepper. Yay, plenty.
Jack up the oven to 750! Stand near it while the wind whips around the house, punching corners and pounding the trees. The dogs ears are constant radar to the dull drumming throbs. Except when her nose is snuffling fallen cheese.
Sunday Special Roquefort Pizzetta Sandwich
Jo’s Cheesy Scallion Sandwich on Naan
2 pieces naan
3-4 tablespoons cream cheese
A piece of Roquefort – about half a cup or so
2 scallions, chopped
Olive oil, to drizzle
2 leaves romaine, chopped
Several parsley springs, chopped
Freshly ground black pepper
If you have a pizza stone, put it in the oven. Preheat the oven as hot as it gets.
Spread cream cheese on both pieces naan. Sprinkle with chunks of Roquefort and with scallions. Bake the naan till the edges are super crispy and the cheese is super melty.
Drizzle one naan with olive oil and cover with romaine and parsley. Grind pepper over the green stuff. Sandwich the two naan together, press gently, cut into quarters and eat.
It’s the green and salty Sunday special and it goes down easy.
Thank you, Jo, for the long distance lunch encounter. Wheeeee!