![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I thought my 2nd favorite quick pasta dish - 
( sauteed chanterelles and spinach topped with parmesan and lemon juice over pasta ) - was the perfect umami, but if you put two slices of buttered bread, thick slabs of gouda, slices of turkey, and leftover chanterelle-spinach-lemon-sautee mixture in between, and then melt the cheese in a skillet/microwave/(panini press??? I've never used one but probably the best way?).... it's maybe even better. Or just as good at least.
I think it would be even better with tiny slices of dill pickle though. Failing that, one could add sliced olives, but I don't have any at the moment.
I don't actually RECOMMEND melting the cheese for a sandwich in the microwave, and if you do, make sure you toast the bread first and turn it after 10-20ish seconds to make sure the bottom piece of bread doesn't get soggy from steam. But sometimes you just don't want to use a skillet.
( sauteed chanterelles and spinach topped with parmesan and lemon juice over pasta ) - was the perfect umami, but if you put two slices of buttered bread, thick slabs of gouda, slices of turkey, and leftover chanterelle-spinach-lemon-sautee mixture in between, and then melt the cheese in a skillet/microwave/(panini press??? I've never used one but probably the best way?).... it's maybe even better. Or just as good at least.I think it would be even better with tiny slices of dill pickle though. Failing that, one could add sliced olives, but I don't have any at the moment.
I don't actually RECOMMEND melting the cheese for a sandwich in the microwave, and if you do, make sure you toast the bread first and turn it after 10-20ish seconds to make sure the bottom piece of bread doesn't get soggy from steam. But sometimes you just don't want to use a skillet.
