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Pickles And A Sandwich

May 17, 2013
Know Your French Cheeses

Know Your French Cheeses (Photo credit: Zeetz Jones)

Today I made Refrigerated Zucchini Pickles and a Open-Faced Roast Beef Sandwich With Blue Cheese Spread. They were based on recipes I read in a cooking magazine, but I changed them to suit my taste. Here are my versions.

Refrigerated Zucchini Pickles
2 small zucchini sliced thinly
1 tablespoon salt
Cider Vinegar
Place zucchini slices in a medium-sized glass or plastic bowl with a lid. Pour in enough cider vinegar to just cover the slices. Add salt and stir. Cover and refrigerate for at least 4 hours. Serves 4.

Blue Cheese Spread
16 ounces Sour Cream
5 ounces crumbled Blue Cheese
Mix thoroughly. Refrigerate any leftovers. Also good on top of Baked Potatoes.

Open-Faced Roast Beef Sandwich
1 Hoagie Roll sliced in half length-wise
2 slices (1/8 inch thick) deli Roast Beef
1/4 cup Blue Cheese Spread
Place one piece of beef, folded to fit, on top of each half of the roll. Top with Blue Cheese Spread. Place on broiler pan. Broil 2 to 3 minutes, or until spread is bubbly and melting. Serves 1. Emily

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