Monday, June 20, 2011

Gluten-Free Sandwich Solution!

How do you make a sandwich without bread? After all, bread is the essence of a sandwich. How can something be a sandwich without two surfaces between which to sandwich food? (Unless you’re eating one of those donut bacon sandwiches.)

Eric Ripert this weekend reminded me of the solution, which is of particular interest for those who voluntarily or for medical reasons follow a gluten-free diet. On his PBS TV show, Ripert grilled a couple of heads of romaine lettuce - it was a toss off moment, too, as he was also grilling a couple of incredible looking lobsters.

Have you ever grilled a leafy green? It sounds counter intuitive, like fried ice cream, but it’s excellent. The greens are crunchy and melt in your mouth. I used to eat at a raw food/vegan/local (etc., etc.) restaurant that served a nut paste and veggie sandwich wrapped in a big kale leaf. I copied them at home, wrapping everything from day-old fried pasta to grilled vegetables in them. It’s another dimension of sandwiching. 

Anyway, I watched Ripert’s show on Saturday afternoon. Saturday evening I was to attend a barbecue. I stopped at the grocery store before and bought a package of Field Roast kabobs and, rather than hot dog buns, some romaine. I grilled the kabobs at the barbecue along with the lettuce and combined the two. Try it at your next barbecue; it works with real meat, too. You can even dress up the romaine (or kale or whatever) with soy sauce, salt or oil.
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