Too few people understand a really good sandwich.James Beard
I used the recipe for 'Magic Bread Dough' from Hugh Fearnly Whittingstall's River Cottage Veg Everyday.It's an interesting mix of strong and plain flour and something I haven't tried before.
Leek and Cottage Cheese Flatbread Sandwich
2 medium leeks, trimmed and finely chopped (white and pale green part only)
A couple of sprigs of thyme, leaves only
3 tablespoons of cottage cheese
1 tsp cornflour
1 large rosemary flatbread
salt and freshly ground black pepper
Melt the butter in a frying plan and add the leeks. Cook gently until softened. Stir in the thyme. Mix the cornflour with some of the liquid from the cottage cheese and add to the pan, add the cottage cheese and warm through. Take off the heat and add two-thirds of the cheese .
Pile the leek and cheese filling onto one half of the flatbread and fold over, sprinkle over the rest of the cheese and place under a hot grill for a couple of minutes until the cheese melts.
Serve with salad
I served my sandwich with a Carrot, Cucumber and Apple Salad with chopped Pistachio nuts
To finish off, I'd like to show you the sweet flatbread that I made, using the basic dough a few dried apricots, chopped white chocolate and ground almonds.
I'm entering this for No Croutons Required run by Jacqueline at Tinned Tomatoes and Lisa from Lisa's Kitchen.
Herbs on Saturday run by Karen at Lavender and Lovage
and also for Simple and in Season, a seasonal challenge created by Ren Behan at Fabulicious Food, this month hosted by Franglais Kitchen