Déjeuner de Croque Tomate avec Salade Haricot et Concombre

...A lunch of grilled cheese and tomato with salad of green beans and cucumbers...

The French are great at making something fresh and delicious out of simple ingredients. That's what you need for lunch or a quick dinner!

Of course, if you really want to be cooking French, put a fired egg on each half!

6 oz green beans, cut in half

3 small Kirby cucumbers, sliced

favorite vinaigrette to taste

crushed red pepper flakes to taste

2 Ciabatta rolls, halved

Aioli:

2 tsp horseradish, divided in quarters

3-4 Tbsp good real mayonnaise

1 clove garlic, finely minced

2 large ripe fresh tomatoes, sliced 1/4-inch

1/2 cup cheddar (or favorite) cheese, grated

Cook green beans in salted boiling water just until crisp tender, about 5-8 minutes. Drain and cool in a bowl of ice water. Drain well and toss beans with cucumbers and vinaigrette. Season with crushed red pepper flakes to taste. Refrigerate.

Heat broiler to high. Mix together the aioli ingredients in a small bowl.

Lay ciabatta halves on a baking sheet. Paint the ciabatta halves evenly with the aioli mixture. Evenly distribute the tomatoes on the ciabatta halves. Season with salt and pepper to taste.

Scatter the cheese on to of the tomatoes. Broil for about 4-5 minutes, or until the cheese melts and the edges of the bread browns - watch carefully as broilers differ.

Serve toasts with the green bean side. Serves 2.

Comments

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