For tabbouleh:
 ¼ cup cilantro, finely chopped
 ¼ cup flat parsley, finely chopped
 2 tbsp fresh basil, chopped
 2 tbsp fresh mint, chopped
 2 tbsp dried cranberries, chopped
 2 tbsp dried currants
 3 dried Turkish apricots, chopped
 2 tbsp salted pistachios, chopped
 ¼ tsp sea salt
 1 tbsp fresh lemon juice
 2 tbsp extra virgin olive oil
For cutlets:
 1 tbsp salted butter
 1 tbsp ras el hanout
 2 thin slices (about 1/4 pound total) veal scaloppini cutlets
For sandwich:
 3 tbsp salted butter, softened
 ½ tsp ground cumin
 2 thick slices (about 1-to 1 1/2-inch) deli nut bread, such as sunflower seed bread
 1 ½ oz Wisconsin Fontina cheese, thinly sliced
 1 ½ oz Wisconsin white Cheddar cheese, thinly sliced
 10 frozen pitted sweet cherries, halved and patted dry with paper towels
 3 tbsp Odyssey Feta cheese, crumbled
1

For tabbouleh: In medium-size bowl, combine all ingredients; blend well and refrigerate until ready to complete sandwich.

2

For cutlets: In heavy skillet over medium heat, melt butter. Rub ras el hanout into both sides of veal slices. Place in hot skillet and cook on each side about 2 minutes. Remove to plate and cover.

3

For sandwich: Blend butter and cumin well in small bowl. Slather 1 side of each bread slice with mixture.

4

Place 1 bread slice in heavy skillet over medium heat, butter-side-down. Top with fontina slices. Cover skillet with lid to start the cheese melting while bottom of bread gets golden brown.

5

Place this slice in pie pan and put under hot broiler to complete melting cheese, if necessary. When melted, remove from heat (but keep broiler hot) and spread about 1/4 cup of tabbouleh over fontina.

6

Place veal slices over tabbouleh and top with cheddar cheese slices. Place under broiler (not too close) until cheddar melts, about 60-90 seconds.

7

Remove and press cherries into melted cheese. Spread with another layer of tabbouleh over. Top with remaining bread slice, buttered-side-up, and place in skillet over medium-high heat, turning so butter side is down. Grill about 60-90 seconds or until golden brown. Remove and place in pie pan.

8

Sprinkle crumbled feta over and place under the broiler about 60-75 seconds. The feta will soften then spread with a butter knife. Serve.

AuthoradminYields1 Serving

Authoradmin

 

Ingredients

For tabbouleh:
 ¼ cup cilantro, finely chopped
 ¼ cup flat parsley, finely chopped
 2 tbsp fresh basil, chopped
 2 tbsp fresh mint, chopped
 2 tbsp dried cranberries, chopped
 2 tbsp dried currants
 3 dried Turkish apricots, chopped
 2 tbsp salted pistachios, chopped
 ¼ tsp sea salt
 1 tbsp fresh lemon juice
 2 tbsp extra virgin olive oil
For cutlets:
 1 tbsp salted butter
 1 tbsp ras el hanout
 2 thin slices (about 1/4 pound total) veal scaloppini cutlets
For sandwich:
 3 tbsp salted butter, softened
 ½ tsp ground cumin
 2 thick slices (about 1-to 1 1/2-inch) deli nut bread, such as sunflower seed bread
 1 ½ oz Wisconsin Fontina cheese, thinly sliced
 1 ½ oz Wisconsin white Cheddar cheese, thinly sliced
 10 frozen pitted sweet cherries, halved and patted dry with paper towels
 3 tbsp Odyssey Feta cheese, crumbled

Directions

1

For tabbouleh: In medium-size bowl, combine all ingredients; blend well and refrigerate until ready to complete sandwich.

2

For cutlets: In heavy skillet over medium heat, melt butter. Rub ras el hanout into both sides of veal slices. Place in hot skillet and cook on each side about 2 minutes. Remove to plate and cover.

3

For sandwich: Blend butter and cumin well in small bowl. Slather 1 side of each bread slice with mixture.

4

Place 1 bread slice in heavy skillet over medium heat, butter-side-down. Top with fontina slices. Cover skillet with lid to start the cheese melting while bottom of bread gets golden brown.

5

Place this slice in pie pan and put under hot broiler to complete melting cheese, if necessary. When melted, remove from heat (but keep broiler hot) and spread about 1/4 cup of tabbouleh over fontina.

6

Place veal slices over tabbouleh and top with cheddar cheese slices. Place under broiler (not too close) until cheddar melts, about 60-90 seconds.

7

Remove and press cherries into melted cheese. Spread with another layer of tabbouleh over. Top with remaining bread slice, buttered-side-up, and place in skillet over medium-high heat, turning so butter side is down. Grill about 60-90 seconds or until golden brown. Remove and place in pie pan.

8

Sprinkle crumbled feta over and place under the broiler about 60-75 seconds. The feta will soften then spread with a butter knife. Serve.

The Kasbah
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19December
2018

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