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Recipes & Entertaining Ideas

Filtering by Tag: sandwiches

Parmesan & Arugula Tartine

Marc J. Sievers

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There are few dishes more iconically French than the tartine. Think of a tartine as the chic, Parisian older sister of the open-faced sandwich. Simple and easy to make, tartines are a delicious combination of a few really good ingredients. My Parmesan & Arugula Tartine starts with a good crusty country bread that can be found in any bakery or grocery store. Start by toasting a thin slice of bread in a toaster until it is crisp and golden. Let it cool for a minute then schmear a little of my Vert Vinaigrette on top, add shavings of spicy Parmigiano-Reggiano, a few leaves of crisp arugula and finish with some fleur de sel and black pepper, et voilà! I like to serve this as chic little lunch or cut into pieces for an hors d’oeuvre (both with a glass of white wine!). However you serve this, make sure it is often!

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Dill Pickle Grilled Cheese

Marc J. Sievers

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Sometimes there is nothing that hits the spot better than a classic grilled cheese. You probably already have your go-to recipe, but my Dill Pickle Grilled Cheese has just a couple of extra ingredients that will kick lunchtime up a notch! The vinegary pickles cut through the richness of the cheese, while the dill adds so much flavor. 

And you do not need to use fancy, expensive bread! The bread I have used in this recipe is just classic white country sandwich bread.  I tested it with all kinds of artisan bread, whole wheat bread and even homemade bread but I really loved the simplicity of a childhood staple, like any simple white bread you ate growing up. For entertaining, you can serve this cut into small triangles as an hors d’oeuvre – people go crazy! 

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Dill Pickle Grilled Cheese

Ingredients (makes 1 sandwich, expand recipe as needed)

  • Bread – 2 slices, classic white sandwich bread

  • Butter – 1 tablespoon, unsalted, at room temperature

  • Colby Jack Cheese – 2 ounces, freshly grated

  • Dill Pickle Chips – ½ cup, drained

  • Sea Salt – ⅛ teaspoon

  • Black Pepper – ⅛ teaspoon, freshly cracked

Directions

  • Heat a panini press or a medium skillet over medium heat.  Place the bread on a cutting board and lightly brush the top of each slice with butter (don’t forget the corners!). Turn the slices over and pile one slice with ½ of the cheese, dill pickle chips, the remaining ½ of the cheese, salt and pepper.  Place the remaining slice of bread on top of the cheese and pickles, buttered side up.

  • Cook the sandwich on the panini press or in the pan for about 5 minutes total, flipping once if using a skillet, until nicely browned on the outside and melty and gooey on the inside.  Transfer the sandwich to the cutting board and let rest for 1 minute.  Serve hot!

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