Charred Poblano Mozzarella and IPA Romesco Sandwich, ready in 20 minutes. Perfect for busy nights!
I told you at the beginning of the year that I’ve made a resolution of sorts, which became a bit of hazard last week.
I decided that since the world feels out of joint, all I can do is put good into the world to try to tip it back onto its axis. Maybe it won’t work, but it defiantly won’t hurt.
An email from the blood bank, talking about how my specific blood type is nearly gone (apparently it’s of the highly desirable variety), nagged at my consciousness and forced me to make an appointment to let a stranger suck a pint of blood out of my veins.
This was great, I showed you on insta-stories that I was feeling pretty awesome about my decision to give back, throw good into the void, help strangers. Then I passed out.
The needle came out of my arm, blood securely in its little pouch, and the feeling of drowning in hot oil washed over me and I lost consciousness. A few ice packs, juice boxes and goldfish crackers later, I was back and only slightly embarrassed.
Once it was safe for me to operate heavy machinery, I drove home. On my drive-of-shame I wondered: is the giving back only ok with me if it’s easy? Isn’t the goal to give, not for it to be painless? After all, I’m fine. Slightly embarrassed, but fine. So….sigh…..I’ll do it again. I’ll eat more before I go, warn the poor nurses of my proclivity for unconsciousness after blood loss, but I’ll give my apparently valuable blood to a stranger who will give it to another stranger who needs it more than I do.
I needed carbs and something quick to make, so sandwiches it was. I opened this Laugnitas CitruSinesis because it was made with blood oranges and that just seemed to fit. And I really don’t think it was the blood loss, this beer was really great. Balanced hop flavors, present but not overpowering citrus notes, and dangerously drinkable for a 7.7 ABV beer.
- 2/3 cup (2.8 wt oz) sliced almonds
- 1 large bell pepper, roasted (from a jar is fine)
- 1 cloves garlic, smashed
- 6 wt oz tomato puree
- 2 tablespoon (10g) chopped Italian parsley
- 3 tablespoon (42g) pale ale
- 1 teaspoon (2g)red pepper flakes
- ½ teaspoon (1g) smoked paprika
- ½ teaspoon (3g) sea salt
- ½ teaspoon (2g) black pepper
- ¼ cup (56g) olive oil
- 2 large pobalano peppers
- 2 tablespoons (28g) olive oil
- 4 ciabatta rolls
- 8 wt oz fresh mozzarella balls, sliced
- 1 cup baby arugula leaves
- Put the almonds in a pan over medium high heat. Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
- Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika, salt and pepper to a food processor. Process for about one minute, then slowly add the olive oil until well combined.
- Preheat the broiler.
- Add the poblanos to a baking sheet, drizzle with olive oil.
- Place under the broiler until the skin has blackened, about 3 minutes. Flip over and cook until the other side has blackened.
- Place in a bowl, cover tightly with plastic wrap to steam (this can also be done in a paper lunch bag), steam for about 5 minutes.
- Remove the pepper, rub to remove the blackened skin, thickly slice.
- Reduce oven heat to 350F.
- Split the ciabatta rolls to resemble buns. Spread each side with romesco, add face up to a baking sheet. Top each side of the buns with pobalno slices and mozzarella slices.
- Place baking sheet into the oven until mozzarella has started to melt, about 8 minutes.
- Top with arugula, sandwich the halves of the ciabatta together, serve warm.