When I got home after shooting the final episode of Street Food Heroes, I was literally a wreck. Sick as a dog, I had completely lost my voice and (inexplicably) several pounds. I was overtired and overworked yet satisfied with a job well done, and already nostalgic for our memorable times on the road. Out of all these conflicting emotions, one thing was certain: now that it was all over, I craved a hot, home-cooked meal, eaten sitting down, at my table, in my house.
So I rummaged through the refrigerator and, distractedly, started throwing together a recipe with the available ingredients. Before I knew it, I had made a sandwich. That’s right. A SANDWICH. I had been literally living off different versions of the sandwich for the last several weeks, and yet, as soon as I had the opportunity to make myself any meal I desired, a sandwich it was.
It was just as automatic for me to put my meal between to slices of bread as it was to wrap it in a napkin and eat it standing up, leaning against the kitchen counter. I was even debating how many stars to give my lunch before I realized what I was doing. I laughed, because while it wasn’t quite the homecoming meal I imagined, somehow it was just right.
“Grilled Cheese” toast con mirtilli, brie e basilico
- 8 thick slices of fresh, crusty bread
- 9 ounces of fresh blueberries
- 12-15 fresh basil leaves, chopped
- 8 ounces of brie, sliced
- 2 tablespoons olive oil
For 4 sandwiches
In a large bowl, mash blueberries with a fork and stir in chopped basil. Heat an electric griddle or large skillet over medium-low heat.
Brush 4 slices of bread with olive oil and lay them in the hot skillet, oiled-side down. Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blueberries, and another slice of cheese. Place the remaining slices of bread on top, brushing them with olive oil too. Cook these slowly over low heat so the cheese melts, about 4-5 minutes each side. Remove and dig in!