So I haven't blogged in awhile and all five of my readers asked me to pick it up again. I wasn't motivated to...until tonight. Until I made the most delicious creation ever known to man kind: the poutine sandwich.
I'm sure I'm offending any and all Canadians by my loose interpretation of their famous creation, which is traditionally made with French fries, cheese curds, and gravy http://en.wikipedia.org/wiki/Poutine. But so what. I can't help it. It's so delicious.
After cooking up a Thanksgiving dinner on Sunday, we had some key leftovers: bread, mashed pots, and gravy. After realizing I had some cheese curds, I was inspired. So I toasted up some good Italian style white bread, spread it with butter and sprinkled it with garlic powder. I'm realizing now that the additional butter on the toast was soooooo unnecessary. I'm going to justify it by saying that it helped protect the crispy bread from becoming soggy from the mashed potatoes. Total BS, but I'm rolling with it. Roll with me.
I then topped each slice of bread with a healthy layer of mashed potatoes (I had to squeeze in the word healthy somewhere in this recipe). I drizzled this with turkey gravy, sprinkled it with spicy Wisconsin cheese curds, and popped it under the broiler until the curds softened up a little but keep their shape. I finished the open faced sandwich (totally meant to be eaten with a knife and fork) with chopped green onions and some super fancy expensive aged cheddar that I'm pretty sure you're supposed to serve next to caviar and pate. Nope. Not in this house. It goes on mashed taters n' gravy. Don't mind if I do.
Recipe
2 Slices of Good Italian White Bread
Butter
Garlic Powder
1 Cup of Mashed Potatoes
1/2 Cup of Gravy
1 Handful of Wisconsin Cheese Curds (gotta be the squeaky kind)
1 Handful of Wisconsin Cheese Curds (gotta be the squeaky kind)
1 Chopped Small Green Onion
1/4 Cup of Freshly Shredded Sharp Aged Cheddar
Make it, eat it, and thank me later.
