Category Archives: SOTMC

SOTMC – February 2017

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!





SOTMC – January 2017

You may think that stands for Squirrel-of-the-Month Club but it does not.



For this month, while the snow falls and the days are short, somethin’ hot and stackt, and heavy on the condiments. Whatever’s in the fridge. No trip to the grocery – we’re turning the cold bread into hot buttered toast.



Kewpie mayonnaise
2 slices Ezekiel bread
Thinly sliced red onion
4 slices havarti
Sliced braised beef cheek, or similar
1 slice Wonder bread
Sliced ham
Thinly sliced apple


Spread mayonnaise on the outside of both pieces of Ezekiel bread.
Layer the sandwich like this:

1 piece Ezekiel bread (mayo on the outside)
2 slices Havarti
Beef cheek
Wonder bread – mayo on both sides
2 slices Havarti
1 piece Ezekiel bread (mayo on the outside)

Grill till hot and oozing on the inside, crispy and brown on the outside.

Put another log on the fire. Sit and eat your sandwich with pickles.