FOOD Food Thoughts
Preparation Time: 15 minutes Cooking Time: 5 minutes Serves 2
INGREDIENTS 1 cup charred cooked corn kernels, divided 3 oz goat cheese 2 tbsp mayonnaise, plain yogurt or sour cream ¼ tsp freshly ground pepper, or to taste 4 slices multigrain bread 1 tbsp mayonnaise or Dijon mustard ½ cup baby arugula
PHOTO BY MARK HOLLERON
IP KOREY’S T FRIED E H T E T U SUBSTIT F H IT RIED ZUCCHINI W ATOES OR GREEN TOM ALLOUMI GRILLED H CHEESE.
Stacked Tomato & Chevre Sandwich BY KOREY KEALEY instagram @KoreyKealey twitter @foodthought
The layering of textures with raw and cooked vegetables, creamy cheeses, tangy flavours, red green and white colours and the right bread is my idea of a delicious sandwich. The autumn harvest provides so many opportunities to fulfill these criteria with ease.
2 slices beefsteak tomato 4–6 slices breaded & fried zucchini
METHOD 1. In a small bowl, combine ¾ cup of charred corn kernels, goat cheese, mayonnaise and pepper; set aside or refrigerate until ready to assemble. 2. On two serving plates, place a slice of bread on each. Spread a little mayonnaise or mustard then add arugula, fried zucchini slices, tomato slices & some of the reserved charred corn. 3. On remaining two pieces of bread; spread as much of the goat cheese and corn mixture as you like topped with more arugula (the cheese glues everything together). 4. Place the cheese & arugula-topped bread on top of the tomato-topped bread and press lightly. 5. Serve immediately with a big napkin! Bonus tip: Dip beefsteak tomatoes into a pot of hot water and then peel them for a tender & even juicier tomato experience!
FALL 2021 ottawaathome.ca 63
