Cheese and veggie sandwich and tulip season
Even though the sight of fields with rows and rows of tulips is nothing weird here I still love the sight of them. Since a few years the area around Almere is used to produce tulip bulbs, which means that the fields get to full bloom and are only removed once all the tulips are dead and gone. Even though today was not the best of days to visit one of the fields to take some shots, I just couldn’t resist. I just know they will be gone in a few days time and it would just be a shame to miss them.
So I played a little bit with my new lensbaby and with my 50 mm 1.4 I should probably have brought some other lenses now that they are so good looking (the tulips I mean) but didn’t feel like it and just quickly snug out of the house.
What I also love besides tulips is a good sandwich. You’ve already seen a couple on my blog before and today I wanted to share another one with you. One that is quick to put together and equally delicious. It’s a veggie sandwich with cheese. The original recipe states to use Colby Jack Cheese.
And I loved it. Gizmo not so much. She was keeping an eye on me, checking my every move around the table, but unfortunately for her, there was no meat involved. She does like cheese but prefers the melty gooey kind that she lick from my finger rather then having to chew (she has only one tooth left!) The avocado ads a nice creaminess to the sandwich and I added some chives instead of the garden cress I bought but could not find anymore (…).
But I loved the chives on it, so that was all good. I will probably find the garden cress again when I don’t need it anymore. Which is usually the case. Anyway, here is the recipe for this delicious sandwich!
Cheese and veggie sandwich
Prep Time: 20 min
Cook Time: 5 mins
Total Time: 25 mins
- 8 slices multigran bread
- 4 tablespoons mayonnaise
- 4 slices cheese
- 1 large avocado (thinly sliced)
- 1 tomato (thinly sliced)
- 1 small red onion (thinly sliced)
- 2 some chives (chopped)
Light toast the bread if you want. Spread mayonnaise on each side of your sandwich. Layer cheese, avocado, tomato, onion and chives (or use alfalfa sprouts or garden cress) on four slices of toast and top with the remaining toast
Junglefrog Cooking disclosure: This post was sponsored by Sargento. Though I have been compensated to write this post, all opinions expressed are my own.