Salad & Sandwich

I may have finally perfected the grilled cheese sandwich. Of course, there is your standard tomato sandwich (thank you Dad, with a twist of my own): firm white bread, mayo on one side and butter on the other, thinly sliced tomatoes salted, peppered and herbed (dill and fresh oregano are nice; so is thyme) and, the old standby, extra-aged cheddar.

But then the weather started getting cooler, so I started making hot versions of the same thing, just with butter on the outside and no butter or mayo on the inside. Two layers of cheese with the tomatoes cradled within. Fontina is good; Jack is boring; Cheddar, of course, is excellent. But my crowning achievement (thanks to P, who bought the cheese) was using - inspiration! - smoked cheddar. Fry in a pan over low heat until all the cheese is leaking out and browning. Mmmm. . . good! I highly recommend it.

But who can eat sandwiches without salad? Actually, I can, and in quantity. Especially when they are the best sandwiches the world has ever known. But, we had a salad worth mentioning as well, so here's the recipe.

Vietnamese Beef Salad
(adapted from Street Cafe: Vietnam)

Have your butcher thinly slice 12 oz. sirloin. Marinate for 2 hours in:
1 tsp. honey
pinch sea salt
pinch pepper
1 clove garlic (minced)
1 shallot (minced)
1 stalk lemon grass (minced)
1 red chili (minced)
1//2 tsp. five-spice powder
Roast meat in marinade for 1 hour at 210F

Blend:
1 clove garlic (minced)
1 red chili (minced)
1/2 tsp. sea salt
1 tsp. icing sugar
4 fl oz white rice vinegar
This makes the dressing, which should be poured over the veggies:

1 green papaya, julienned
1 carrot, grated

Toss together, top with beef and:
1 tbsp. coriander (chopped)
2 tsp. roasted peanuts