It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
For me, sandwiches are either a hit or miss proposition. They can make for a satisfying lunch or light dinner, especially when paired with a salad or a bowl of soup, but they must be done right. I love a combination of flavorful and interesting fillings but if the bread is disappointing, the entire sandwich loses its appeal. The type of bread I like varies depending upon the filling but for hearty or messy fillings, a crusty bread is a must.
This simple sandwich uses crusty rolls but a French baguette or ciabatta rolls would work as well. The bread is sturdy enough to absorb and contain the juices from the carmelized onions and makes the sandwich feel more substantial than it really is. You can eat the sandwich alone or pair it with a bowl of soup. Best of all, the sandwich is fast to make so you can be eating dinner in no time.
PROSCIUTTO, GOAT CHEESE, & CARAMELIZED ONION SANDWICHES
2 crusty rolls sliced, or the bread of your choice
2 medium-sized red onions, thinly sliced
2 tablespoons olive oil
1 tablespoon sugar
4 ounces goat cheese, at room temperature
4 ounces prosciutto, thinly sliced
8 baby spinach leaves
- Place a small saute pan over medium heat. Add the oil and heat until shimmering.
- Add the onions, sprinkle with the sugar, and toss to coat.
- Cook the onions for 15 to 20 minutes until they brown and caramelize, tossing occasionally and adding a small amount of water if necessary. When they are cooked to your liking, remove them from the heat.
- Divide the goat cheese between the two rolls and spread to coat one half of each bread.
- Divide the onions and prosciutto evenly between the sandwiches. Top with the spinach leaves.
- Cut the sandwiches in half and serve immediately.
Yields: 2 sandwiches