SANDWICH SUPPER Chilled pea soup Prosciutto and Melted Brie Sandwich Tossed green salad Chilled cantaloupe wedge with lime A soup-and-sandwich supper can be true comfort food--especially for those who don't have the time or energy to cook a full dinner after work. This version of the quick lunch-for-dinner meal uses giant croissants, split and filled with prosciutto and Brie.
With such a luscious hot sandwich, cold soup makes a refreshing contrast. You might try pureeing frozen green peas or blanched asparagus with homemade or canned chicken broth, along with a little milk or cream to taste. For instant chill, drop a few ice cubes in the blender when you puree the vegetables.
You may want to fill out the meal with a simple toss of salad greens and a good vinaigrette. And since cantaloupes and honeydew melons are sweet now, you might pick one up at the store while quality and prices are good. Chill it in the freezer while you make the soup and sandwiches and serve it with a wedge of lime.
PROSCIUTTO AND MELTED BRIE SANDWICH Shopping 4 large croissant rolls
8 to 12 slices prosciutto
1 bunch fresh sage
3/4 pound wedge of Brie cheese
1 small package broken walnuts
Optional Side-Dish Shopping
1 small package frozen green peas or 1 bunch fresh asparagus
Pantry Extra-virgin olive oil
1. Cut 4 croissants in halves horizontally. Place on oven rack, cut side up, under broiler just until lightly toasted.
2. Cut 16 (1/8-inch) slices from 1 (3/4-pound) wedge of Brie. Mince 1/2 teaspoon fresh sage leaves.
3. Arrange 8 to 12 slices prosciutto on bottom half of each croissant.
4. Arrange 4 slices Brie in single layer on top of prosciutto. Sprinkle each sandwich with 1 tablespoon broken walnuts and 1/8 teaspoon minced sage.
5. Heat sandwiches on middle rack of 450-degree oven 4 to 5 minutes, or until cheese is melted.
6. Add top croissant halves last 2 to 3 minutes to heat. Close sandwich.
Makes 4 servings.