Lucy and Ricky
Chips and Salsa
S’mores and Campfires
Jim and Pam
Tacos and Tuesdays
Pat and Vanna
Wayne Newton and
Plastic Surgery Las Vegas
Ahhh what perfect matches.
And after today….. you’ll see that goat cheese and pesto belong on that list too.
Mark and I lived in Little Rock for four years. When we first moved to the Natural State, I thought it was really dumb that I had to live there. Then I realized that Arkansas is the hidden gem of the U.S. It’s pretty, it’s not overly crowded, it has the NICEST people, and it has so many wonderful restaturants. I’ve told Mark that if he ever feels the need to give me a surprise, then he should surprise me by flying me to Little Rock for dinner one night. I’m being serious.
There’s a bakery type place there that had my very favorite sandwich. That with a cup of soup or salad is a dream lunch. Since I can’t just jet set to Arkansas every time I want it, I have to recreate it at home, and it’s pretty simple. It makes an easy dinner or a high maintenance lunch-however you’re feeling.
It’s goat cheese, pepperonata, and pesto. Gimme.
I first make the pepperonata:
-2 bell peppers, sliced into strips
-a quarter of an onion, sliced into strips (It’s good without the onion and good with it. You do you.)
-1 Tbs. oil
-1 Tbs. balsamic vinegar
-1 tsp. oregano
-salt and pepper
Heat the oil, add the onion, and cook about 4-5 minutes at medium high heat. Then add the peppers, reduce the heat, and cook for about 10 minutes until they begin to brown. Add the oregano, S&P, and vinegar, and cook for about 5 more minutes or less. I believe true pepperonata is when the peppers are cooked until they form a sauce. I like them still in tact.
Then top your bread with pesto, the pepper mixture, goat cheese (if goat cheese isn’t your thing, mozzarella would good too), and fresh basil if you have it. The Little Rock sandwich also had capers on it, but I don’t really feel the need for those. If you have a panini maker, put that to good use. If not, just cook on stove like you would a grilled cheese. (Those are pro instructions)
Thanks for stopping by today!