I shared the cilantro pesto recipe and story with you on Tuesday, wondering what The Grill-Meister would do with it on Sandwich Wednesday last night.
He made a lovely sandwich! It was a very nice combination of flavors, starting with the cilantro pesto. We had a confab about it during Happy Coffee (our time together in the morning) and decided on the leftover cornish game hens he had grilled on Monday night as the protein. This was at the request of our Musical Millennial, who had been in town for just one night and chose that as his return to Texas dinner. Then we decided on arugula and red onion, and I thought a sun-dried tomato/goat cheese spread would balance the whole thing. Bolillos were our bread choice, because of their shape. The Grill-Meister hollowed them out to hold the goodies better and reduce the carbs (pro tip!).
I had to snap the pics quickly, because The Grill-Meister is all about the results, not the journey.
The sandwich was DELICIOUS! And the extra one was great for lunch today, half of it for each of us. But it doesn’t have a name…I wonder what we should call it?
I’ll publish the goat cheese / sun-dried tomato spread on another day.
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