Gruyere, dill pickle slabs, and whole-grain mustard on homemade pain au levain: completely unrelated (taste-wise) to any shrink-wrapped, American cheese slice on still-squishy toasted white bread from your past. This sandwich was almost as good as its second cousin, Brie and cornichons on toasted brioche.
That looks so scrumptious!
Gruyere & dill, what a good flavor combo. This would go perfectly with a cup of soup.
The pickles on this are making me want to make a Cubano.
Look at today’s post–I had a pretty good cubano for lunch a few days ago at Fork in the Road. I like pickles & cheese together….as long as the pickles aren’t sweet.
Claire and I make a post-thanksgiving treat…take a fresh tortilla (or nice bread) and put a slice of aged brie, pear and turkey…makes a great gilled cheese or quesadilla.
Mmm, brie/pear/turkey…I’m making Homer Simpson noises right now.