Constraints really are the mother of creativity. In this case the constraints were: 1) what’s available, any given morning, in my pantry and puny garden in early spring, and 2) what my 9-year-old might/will eat in his school lunch. He loves mortadella sandwiches and I had indulged by buying this classic Italian lunch meat a few times but a few weeks ago I was out of it.
He’s always been one to prefer herbs (cilantro, parsley, basil) as the green in his sandwich but I didn’t have any of those either. I did have sorrel! It’s a perennial and does well with no care or attention and starts leafing out this time of year. It’s tender, nice and tart and really a perfect sandwich green. With no mortadella, a hard cooked egg stood in, all dressed with plenty of salt, pepper and olive oil. Add a thin layer of sharp cheddar and the new favorite sandwich was born. I always have eggs, they don’t go bad (as mortadella can do rather quickly). Cooking with what I had turned into a winner and I’ve taken to eating these sandwiches too though I add quickly pickled onions to mine (just thinly sliced and marinated in red wine vinegar for at least 10 minutes 0r up to many weeks–I keep a jar of them on hand).
And speaking of cooking-with-what-you-have, I’ve just posted a cooking class on said subject: How to Set Yourself up for Success: Tricks, Favorite Dishes & Pantry Stocking for Everyday Cooking. Register here if this sounds useful/fun.
3 thoughts on “Sorrel (Sandwiches) & a Cooking Class”
Yummy! I have two huge sorrel plants and often make pesto with it. I will try this sandwich for a change.
Susie Meserve says:
This looks so delish–I think I’ll go make one with the spinach in my garden! Love the pickled onions idea, too. xo
Yes! And since spinach is even milder the pickled onion is important to give it a little lift.