We had guests for dinner the other night and I wanted make a hot appetizer. Looking around the kitchen, I found some “everything” bagels, Romano cheese and a first pressing olive oil. What could I do with those ingredients? Further searching turned up homemade pesto and Tabasco sauce. I became inspired and here is the result:Bruschetta alla Romano (yields 36 pieces)
1½ pre-sliced “everything” bagels
3 Tbsp. good quality olive oil
3 tsp. pesto
¼ cup grated Romano cheese
1 tsp. Tabasco sauce
Travel tips: The LIttle Sandy sandwich My family has traveled regularly to Michigan and North Carolina from our home in Ohio for years. Long car trips are part of the adventure. This sandwich has been in our family for three generations. We call it the "The Little Sandy" since it was invented by my mom (whose name is Sandy also, but she's much smaller than me.) It makes great travel food!
We’ve been thinking about grilled cheese sandwiches a lot lately. Today, April 20, is the 13th annual Grilled Cheese Invitational cook off in Los Angeles. Best wishes to the 200 competitors and may the best “sammich” win! In honor of those who live to melt cheese between 2 pieces of bread, we bring you our latest and greatest take on the grilled cheese sandwich. But first, the inside story.
Recipes developed here in the Nicer Slicer test kitchen have to pass our trifecta of criteria: does it taste good, does it look appealing and is it easy to make?