Monday, August 23, 2010

Recipe: Manchega and Orange Honey Mustard Sandwich with Asian Cabbage Slaw

Manchega and Orange Honey Mustard Sandwich with
Asian Cabbage Slaw ~ August 2010

Its Monday mid-morning and I'm scrounging around for a snack before I hit the books for the day. Hmmm what to make? I spot last night's cabbage slaw that we prepared for our Korean BBQ dinner, some whole grain bread, shredded Manchega, tub of mayo and a jar of orange honey mustard. Ahah! Grilled cheese sandwich and cabbage slaw it is for me.

What's with the mayo? We discovered this butter substitution a while back when we were totally out of butter and in need of some garlic bread for dinner. What to do? EHK spotted the mayo at the back of the fridge and decided to slather it on the bread since we didn't want to run to the store just for the butter. The garlic bread came out wonderfully and we've since become a fan of using mayo to toast our bread for savory meals. It browns beautifully and the mayo lends a little twist in taste. 

Inglehoffer's Orange Honey Mustard ~ August 2010

We've tried a plain old Manchega cheese sandwich before. A delicious cheese by itself but I find it a little lost or muted in this sandwich so I thought of adding a light spread of orange honey mustard to give it a kick. It really highlights the cheese and gives the sandwich a nice unexpected surprise. Expecting to taste just hot melted cheese slapped between two browned slices of toast? No... you are going to get a tangy twist with that!

So the ingredients to this sandwich again are as follows...
  • 2 slices of whole grain bread
  • Mayonnaise
  • Shredded Manchega
  • Inglehoffer's orange honey mustard
I like to slather on mayo to both sides of the bread and brown till golden then flip, slather one slice with the mustard and top with cheese then slap the other slice on top and brown both sides till golden and cheese has melted. Yum! 
Asia Cabbage Slaw ~ August 2010

The previous day we shopped at Zion market for a Korean BBQ dinner and we couldn't help but notice that there was an awesome sale on the white cabbage. I had been wanting to make a slaw so we grabbed a white cabbage and red cabbage even though there wasn't much of sale on it. I just love the deep magenta purple color. I wanted to make something that would go with the dinner for the night so I gathered the usual suspects for an Asian marinade and experimented a little with the proportions. Below are the measurements I went with for this slaw. Just chop up the cabbage, mix the rest of the ingredients, toss it all together in a bowl and refrigerate. I like to also mix it up every once in a while till the meal so all the cabbage gets equal love with the sauce sitting at the bottom. The slaw turned out to be a light refreshing side with our Korean BBQ. Hints of salty, sweet, spicy, and tangy that play on the senses. We ended up having so much leftover after the dinner that I got to enjoy it for lunch for a few days.
  • Small/medium red cabbage head, chopped
  • Small/medium white cabbage head, chopped
  • ~ 6-8 tbsp light soy sauce
  • ~ 4-5 tbsp rice vinegar
  • ~ 4-5 tbsp sugar or sugar substitute
  • ~ 2 tbsp chili paste
  • ~ 2 tbsp sesame oil
  • Fresh cracked pepper to taste

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