In Edmonton we had an early spring – a rare event. In much of Canada the transitional seasons, spring and fall, don’t really seem to exist. There are times where we transition from snow storms and bitter cold to +20C (68F) in just a day or two. There are years where you are wearing shorts and you still see piles of snow in the shady areas around houses for weeks.  So this spring is more like an early summer. With the weather being amazing I have taken every opportunity to get outdoors and enjoy it. And what better way to enjoy a warm and sunny day than to have a great sandwich and beverage out on the deck?

I hope wherever you are reading this it is also beautiful out and you can mix up your favorite patio beverage and make a yummy sandwich from the series. If you missed any of the sandwiches, here they all are…

avocado melt

prosciutto with sprouts and greens

olive lover’s sandwich

fried bittersweet chocolate bread

grilled chicken and vegetables on focaccia (with a killer focaccia recipe)

grilled cheese

sausage sandwich with sauerkraut

chicken milanesa torta

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Milanesa is an old and well traveled dish. The origins are from Milan, but the dish is seen all over Europe and is well immersed into South American cuisine. It refers to a piece of meat prepared by breading and then frying. Someone was raving about a version of this sandwich they had from a restaurant and based on their rudimentary description I decided to try my hand at making a representation of it.

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The news is constantly filled with warnings about meat. From pink slime to nitrates to heart disease, it makes me feel tht even looking at a sausage is going to kill me. I wanted to get a better handle on what the real scoop was so I did a little digging about the evil nitrates that are used in meat processing to extend their shelf life. It turns out that yes, they do react to form carcinogens and can be quite bad for you. But, much of this is a result of high heat cooking.

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First off pick up a loaf of good bread. I don’t mean just a nice loaf at the local grocery store, but go to the best bakery in town (my favorite in Edmonton is The Prairie Baker) and get a round sourdough loaf. I recommend sourdough because it has a greater depth of flavor and compliments the creaminess of the cheeses. Now for the cheeses – aged cheddar, havarti, and monterey jack.

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I never planned to make focaccia for this recipe. I actually avoid making bread if I can. I love the smell of freshly baked bread and it tastes amazing, but I just hate having hours of my day tied up waiting for rising and proofing. And, I like to support local bakeries.

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