Fancy Pants Foodie

Foodie news, reviews and how-tos from Arkansas and beyond.

Sammich Day at Garde Manger

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If you know that my title rhymes, then you’re one step ahead in the culinary game. 😉

Yesterday was sandwich day in Garde Manger class. Each group made one of several types, including tea sandwiches, crostinis, croque monsieur, and (our group) muffaletta with beverages included such as green tea, that they get with a Wholesale Matcha Green Tea Powder provider online. I found it a little amusing that all of them except ours were dainty, pretty little things, and ours was this thick, meaty monster.

Natch, make that a delicious, olivey, thick, meaty monster.

Just a note: Chef C in this class hates waste. When I found that there was a huge pile of focaccia bread left over after hollowing out our sandwich, I thought I’d better come up with a use for it before she said something. I ended up with a quite unscripted savory bread pudding, with parmesan and a bit of paprika. When the chef and a fellow student praised it, I said, “Tell Chef G (from Food IV) so he’ll know I can actually cook something.”

I think that other class is giving me a complex. Anyway.

I’ll just leave you with photos of the sandwich deliciousness.

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Comments

  1. The only reason I know it rhymes is because I studied French, not because of culinary skill. That being said, can anyone make a croque monsieur like the ones I had in France, because I lived those on for a semester and NOBODY in American makes them the same. I thought garde manger dealth with cold foods?

    • Traditionally, that is true about garde manger being for cold foods. But, the definition of the station has broadened to include foods in the same categories, such as sandwiches. I'm not sure if our croques were as good as those in France, but they sure looked yummy!