Thick Blue Cheese Dressing covers lightly sautéed vegetables to create a satisfying hot open-faced sandwich to be eaten with a fork, napkin at the ready.You can add crumbled blue cheese to the topping
Blue Max Sandwich
Recipe type: sandwich
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 large carrot, in thin diagonal slices
- 3 cups chopped white cabbage
- salt and pepper to taste
- 1½ teaspoons fresh dill (1/2 teaspoon dried)
- 2 cups sliced mushrooms (8 ounces)
- 4 thick slices of whole wheat or pumpernickel bread
- Blue Cheese Dressing
Instructions
- Sauté the onions in oil for 1 minute on high heat.
- Add the carrots and cook for 2 minutes, stirring frequently.
- Add the cabbage, salt, and pepper and cook for 2 more minutes, stirring often.
- Stir in the mushrooms and dill.
- Cover, lower the heat to medium, and cook until the vegetables are tender.
- Toast the whole wheat bread.
- On individual plates, ladle the vegetables over toast, top with Blue Cheese Dressing, and serve.
Notes
Variation: White Russian: Prepare vegetables as for Blue Max except sauté 1 garlic clove, minced, with the onions. When vegetables are tender add 6 ounces cream cheese and stir until the cheese melts. Serve on whole wheat toast and, if feeling indulgent, top with Blue Cheese Dressing or crumbled blue cheese.
This sandwich sounds delicious…except for the Blue Cheese (which is just a personal dislike). Can you recommend an alternative dressing?
Hi Kim,
Well, how about Ranch, or Parmesan Peppercorn? Something creamy, zesty and not sweet.
Laura