Recipe for goat cheese sandwich with lettuce and apple slaw – the boston globe

18086-none

Serves 4

Make a colorful slaw by whisking a tangy Dijon-apple cider vinaigrette and tossing it with shredded apples, sliced red onion, and strips of lettuce. Let it marinate while you toast crusty bread drizzled with olive oil in a skillet and then smear it with goat cheese. Pile on the slaw. These are good sandwiches for a lighter meal the day after the turkey; you can always slip some turkey into each one.

SLAW

¼ clove garlic, finely chopped

(reserve


the uncut remainder for toasting the bread) 1 teaspoon Dijon mustard 2 tablespoons apple cider

vinegar Salt and pepper, to taste 6 tablespoons olive oil 1 firm, red apple; cored and shredded with the skin on ¼ small red onion, thinly sliced 1 romaine lettuce heart, leaves cut cross-wise into thin strips

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1. In a bowl that will hold all the slaw ingredients, whisk together the garlic, mustard, vinegar, salt, and pepper.

2. Gradually whisk in the olive oil. Stir in the apple, onion, and lettuce. Toss well. Cover and set aside at room temperature for 15 minutes. Use tongs to remove the vegetables from the vinaigrette.

TOASTS

2 tablespoons olive oil ¾ clove garlic (remainder of

garlic from vinaigrette), thinly sliced 1 loaf crusty bread (baguette or ciabatta), cut into 4 sections and sliced lengthwise 8 ounces goat cheese

1. In a large skillet over medium heat, heat the olive oil and garlic. When the garlic begins to brown,

remove it from the pan.

2. Working in batches, press slices of bread cut-sides down in the pan and toast until golden. Remove the bread from the pan. Smear the cut sides with goat cheese. Fill with the slaw and close up the sandwiches. Elizabeth Mindreau

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