The sandwich is all things to all people, and this sandwich was all things to me. It satisfies any flavor or texture you are craving by way of your manipulation. Toast it, leave it soft, buy a soft roll, or a crusty wonder. Spread something creamy, or drizzle something acidic. Put some veggies (or fruit) to add crunch and some cold, clean contrast. Grill, or toast it, dip it in egg. Press it with a brick, have it for breakfast, lunch, or dinner.
All this, and you can also put gravy on it. The sandwich is king.
The above is Boar’s Head Black Forest ham, Drunken Goat cheese (love this), dijon mustard, a little bit of mayo and Washington State escarole. I was not thrilled with this bread. The chance you take when trying something new. The chew almost gave me lockjaw.
from Murray’s (one of my favorite cheese books, and cheese web sites)
|Cheese Facts :|
|Cheese Type :||Firm: Supple & Grassy|
|Milk Type :||Pasteurized Goat|
|Wine Pairing :||Medium fruity reds|
|Wheel Weight :||5 lbs.|
|Age :||75 days|
Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning “goat with wine,” this semi-firm pasteurized goat from Spain’s Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.