I sat there twitchy. Like a junky with an itch. Bellied up at the island in the kitch. Heels in the ditch. Craving a sandwich? Grilled cheese is my niche. Mesmerized by this incomprehensible sitch.
Putting it mildly, I was hungry. Starved. Ravenous. Blood sugar plunging. Blood pressure surging. Pain in my head. Pang in my stomach.
Craving begets motion. Propagation of bipedal locomotion. A slinking, simmering saunter. I open the fridge. A frosty inhalation.
I step back. Slipping, clumsily and humorously falling to a flat face plant. Glob, the blog dog comes to my rescue with slobbery kisses. I roll toward the heavens. The bulb is out. It needs to be changed.
Idea bulb. Lunch.
Feeds you and Glob; Takes 35 min
Ingredients and Method for White ‘Sauce’
- 1/2 cup crème fraîche
- 1/2 tsp dried oregano
- 1/2 tsp ground garlic
- Juice & zest of 1/2 lemon
- A small sprinkle of sea salt
Combine and taste. Allow to sit at room temp while making the gremolata. Preheat your oven to 375F.
Ingredients and Method for Red Pepper Gremolata
- 1 red bell pepper, roasted (preferably over an open flame) and diced small
- Handful parsley, roughly chopped
- Zest and juice of 1/2 lemon
- 1 clove of garlic, minced
- Pinch of sea salt
- Red pepper flakes, if desired
Combine and allow to sit at room temp while you assemble your flatbread.
Ingredients and Method for the Whole Flatbread
- 1 thawed pizza dough, rolled out thinly; here’s my recipe, or you can use your fav store bought
- 3 balls of fresh burrata cheese
- 1 cup cooked broccolini (I used leftovers from dinner – just sautéed with sea salt and olive oil)
- 3 cups fresh mozzarella cheese, freshly grated
- 1/2 tsp fresh oregano, roughly chopped
- 1/2 small bunch of parsley, roughly chopped
- 1 tsp red pepper flakes
- Olive oil & sea salt to taste
Layer rolled out dough with a drizzle of olive oil and pinch of salt.
Top with white sauce and then the grated mozzarella cheese. Top this with the charred broccolini and dollop on half of the gremolata. Bake for 13-15 min.
Remove and top with remainder of gremolata, torn pieces of burrata, dried oregano and red pepper flakes.
Need more cinch lunches in a pinch? Try:
- World’s greatest open faced sandwich – Pan Con Tomate
- The Italian of your dreams – in Hoagie Form
- Crispy Jambon-Beurre with Gooey Brie on a Crusty French Baguette
- Açaí Bowl with Peaches, Coconut and Golden Kiwi
- Grilled Cheese with Pesto and Tomatoes
