Green Ge­nie sand­wich spread trans­forms ham and cheese

Daily Freeman (Kingston, NY) - - FOOD - By El­iz­a­beth Karmel

My sis­ter sent me a text about a green spread that said, “you have to make it on sand­wiches, crack­ers, eggs, etc.”

And she was right — this green spread is a sand­wich ge­nie. It is also a great way to get a few more veg­eta­bles in your diet. Bet­ter yet, it’s made with in­gre­di­ents that you al­most al­ways have in the pantry.

The “Green Ge­nie” spread, as my sis­ter and I re­fer to it, is a gar­licky pureed ar­ti­choke spread col­ored with curly green pars­ley that gives it a fresh clean fla­vor rich with gar­lic, lemon zest, pis­ta­chios and good olive oil. It is neu­tral enough to go with most of your sand­wich fill­ings and en­hance their fla­vor. It is also a great top­ping for crack­ers and if you keep it on hand, it’s an easy ap­pe­tizer be­fore din­ner.

Mak­ing it took a bit of ma­neu­ver­ing in my blender, as the veg­eta­bles had to be pushed around to blend evenly, but soon I had a bright green, aro­matic spread that was thick like a dip. I tried a lit­tle on a cracker and it made me want to have an­other. But it was lunchtime so I made a sand­wich in­stead. I re­placed my mus­tard and my let­tuce with this spread and made a ham and Swiss cheese on rye. And, I was richly re­warded with the best sand­wich that I had eaten in a long time.

Ham and swiss on rye with green ge­nie sand­wich spread

If pack­ing this for a brown bag lunch, make the sand­wich with frozen bread. By the time lunch rolls around, the bread will be freshly thawed. Serv­ings: 2 Start to fin­ish: 15 min­utes 2 slices rye bread 2 slices of Swiss cheese 2 slices ham Green Ge­nie Sand­wich Spread (see be­low) Spread each slice of bread with the Green Ge­nie Spread. Layer the ham and the cheese and cut sand­wich in half. En­joy at room tem­per­a­ture.

Green Ge­nie Sand­wich Spread (Gar­lic-Ar­ti­choke Spread):

Makes about 1 ¼ cups (10 serv­ings) 1 can water-packed ar­ti­choke hearts, rinsed and drained 1⁄3 cup roasted pis­ta­chios or other fa­vorite nut 3 cloves of gar­lic 1 cup packed curly pars­ley, washed and dried Zest and juice of a large lemon 1⁄3 cup best-qual­ity ex­travir­gin olive oil ½ tea­spoon fine-grain sea salt or more to taste White pep­per to taste Put all in­gre­di­ents in a blender or a food pro­cesser fit­ted with the “S” blade. Process un­til smooth and pureed. De­pend­ing on your blender, you may need to use a spoon to move the in­gre­di­ents as you process them.

Place in a non-re­ac­tive con­tainer un­til ready to use. Will keep in re­frig­er­a­tor for up to one week. Ham & Swiss on rye: Nutri­tion in­for­ma­tion per serving: 278 calo­ries; 89 calo­ries from fat; 10 g fat (5 g sat­u­rated; 0 g trans fats); 30 mg choles­terol; 784 mg sodium; 32 g car­bo­hy­drate; 4 g fiber; 4 g su­gar; 15 g pro­tein. Green Ge­nie Spread: Nutri­tion in­for­ma­tion per serving: 112 calo­ries; 85 calo­ries from fat; 9 g fat (1 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 174 mg sodium; 6 g car­bo­hy­drate; 2 g fiber; 1 g su­gar; 2 g pro­tein.


This photo shows a ham and cheese sand­wich with green spread, styled by Sarah Abrams, dis­played at the In­sti­tute of Culi­nary Ed­u­ca­tion in New York.

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