|Enjoy the final result! You'll want more!|
If you like escargot - you will love this escargot open face sandwich covered in gooey, melting cheese!
So, arm yourself with these......
1 can of Roland Escargot (there are about 14 pieces in the can and will serve at least 2). Rinse with cold water and drain
blue cheese - cut into small pieces about 4-5 oz.
slices of fontina cheese or any good melting cheese like monterey or goat cheese - enough to completely cover the sandwich.
1 cup chopped parsley
1/2 cup chopped green onions
4 cloves of garlic finely minced - I used 6 in this recipe
1-2 tablespoons of breadcrumbs
salt/pepper to taste
a chunk of butter about 1/4- more if you are ambitious enough!
1/2 cup of extra virgin olive oil
a drizzle of good white wine or brandy (1/4 cup or less if you are shy).
3-4 pieces of toasted bread of your choice - a good country bread either French or Italian bread is good.
heat the olive oil and butter in a pan; add the garlic (do not burn) stir for a minute or so; add the parsley and the green onions; season with salt and pepper; add the bread crumbs then the white wine or brandy. Stir and simmer on low for 3 minutes or so until the alcohol evaporates.
prepare the toasted bread on a cutting board or clean surface.....
spread evenly the escargot with its sauce on the bread;
layer the top of the escargot with cut up blue cheese;
lastly with the fontina slices; cover completely - encasing the whole top
put in the toaster oven or microwave to melt the cheese
Serve on a bed of greens of your choice with a vinaigrette dressing.
*this is also great as an appetizer- to serve as an appetizer:
slice about 1" thick of french bread-toasted;
put one escargot on each piece and continue as above. Serve the escragot with melted cheese bruschetta style*