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General honored with thick sandwich

May 29, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

Maj. Gen. John Buford was a hard-charging man who didn't like to sit back and watch the battle. He fought intelligently at the Battle of Gettysburg on the ground of his choosing. He battled tactics and troop deployment that gave Union forces under Maj. Gen. John Fulton Reynolds time to come up and place a Union foothold outside Gettysburg, Pa.

Had Buford not chosen the "high ground," the Battle of Gettysburg might have had a different outcome.

In honoring this man, I came up with a straight forward sandwich using some of the freshest Wisconsin mozzarella I've tasted. The flavors of the mozzarella need to be creamy and light, so using the milk from Wisconsin cows makes all the difference. I've paired the cheese with some Applewood smoked bacon, fresh red leaf lettuce and ripe beefsteak tomatoes.

-- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

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Gen. John Buford sandwich



4 slices country-style thick cut white bread
4 red leaf lettuce fillets, washed and stem trimmed off
6 slices thickly cut applewood smoked bacon, cooked
4 ounces fresh Wisconsin mozzarella, sliced
1 large ripe beefsteak tomato, cored and thinly sliced
Salt and pepper for taste
Garlic infused olive oil

Preheat panini grill.

Place one piece of bread on your workspace; arrange the lettuce on the bread and top with some bacon, mozzarella and tomato. Grind on salt and pepper to taste and top with remaining piece of bread.

The creaminess of the mozzarella, when melted will take the place of mayo on the bread.

Brush both sides of the bread with the garlic oil and place into panini grill at a 45-degree angle to ridges on grill, close the lid and allow to cook for at least 3 to 4 minutes, or until cheese begins to melt and the bread has nice browned grill marks.

Makes 2 sandwiches.

- Scott Anderson

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