When I was a child, my favourite go to sandwich was a cheese, raw apple and slices of raw onion on standard white sandwich bread with lashings of butter. I loved it.
And I loved it so much I've upgraded and glammed it up it by using a good Greek style fetta and seasoning with native Rivermint which just elevates the flavours so beautifully. To top it off the sandwich is made with sourdough bread and soaked briefly in an egg and milk mix and cooked, French Toast style in butter. Mmmmm= the delicious tenderness of bread cooked as French Toast, contrasted with crispness of the apple and onion and the cheese just beginning to melt and that unforgettable aroma from the Native Rivermint. You must try this!
Apart from my own fixation on raw onion, I came across an article about raw onion sandwiches in Food and Wine.com about the very same thing _ I am not alone! LOL
Serves 4
50g unsalted butter
2 tablespoons light olive oil
4 eggs
¼ cup milk
1 teaspoon native mint, dried and ground
8 slices good white bread
1 apple, peeled , quartered and finely sliced
1 tub Persian fetta
½ salad onion, very finely sliced
Extra native mint for sprinkling
In a wide bowl and using a fork, beat together the eggs, milk and teaspoon of native mint.
Place 4 slices of the bread on a bench or chopping board. Spread each with a little of the Persian Fetta and sprinkle a little native mint on each. Lay the apple slices from a quarter of the apple on each slice of bread, on top of the fetta. Top with a little sliced onion.
Spread the remaining 4 slices of bread with the fetta and place fetta side down to form a sandwich. Press the two sides of the sandwich gently together and then place each side into the egg mix to coat. Some of the egg mix should soak into the bread slices.
Place one tablespoon of the oil and half the butter in a large saucepan over a moderate heat and when the butter is melted, mixed with the oil and beginning to sizzle, place two of the sandwiches into the butter and cook each side until the egg mix has cooked and the bread is golden brown.
Repeat for the remaining 2 sandwiches and serve while hot.
recipe copyright Juleigh Robins