Slideluck Lunchshow: Gruyere, Fruit and Arugula Sandwiches

Text by Natalie Croker

Photos by Daeha Ko and Jen Plaskowitz

Our Slideluck producer and resident green thumb Jen Plaskowitz decided today was the day to showcase her rooftop-grown arugula. Instead of lazily following the traditional and creatively unsatisfying salad route, Jen decided to jazz it up sandwich style!

After perusing the web for inspiration, Jen came across a sandwich recipe with ripe peach, gruyere cheese and a healthy handful of green, leafy goodness. As any true artist is wont to do, she decided to get a little experimental with this sandwich concept, adding ingredients such as mango and avocado to the mix.

Venturing out solo for the groceries; Jen sourced seasonal fruits and vegetables, artisanal cheese and fresh-baked sourdough bread.

To avoid any chance of further bicycle mishaps (see last week’s Lunchshow post), Jen walked to the Essex St. market, stopping off at a street cart on the way to grab some perfectly ripened vine tomatoes. When it came to the Gruyere, she wasn’t going to take any chances and picked up a delicious block from the Formaggio Kitchen. Moving on and in keeping with the stellar cheese choice, Jen wandered across to Pain D’Avignon to pick up a cob of wholewheat sourdough, which turned out to be some of the best bread I’ve eaten this year.

Grabbing a mango, avocado, apples and pears at the fruit stand on her way out, Jen made her way back to Slideluck HQ, ready to assemble. When she got back, Casey Kelbaugh, Slideluck founder and consistent food ideas guy suggested we grill the fruit for the sandwiches. We were all into the idea, until BOOM! BOOM! KABOOM! Lighting streaks and liquid sunshine poured its way down from the heavens. So much for the grill idea.

Dry and in the kitchen, with some ever eager assistants, Jen went about the washing, slicing, dicing and oven grilling required to get the sandwiches plate-ready. Slideluck roommate Mike gave an impromptu lesson on slicing mangos, drawing on his experience at the Doctors Without Borders compound in the Congo.

The end result was two variations of a fruit and arugula sandwich. The first, a tomato, avocado, arugula and melted gruyere, the second, a mango, avocado, arugula and sliced apple sandwich. Both equally delicious, but on the inside, our hearts melted for and just like the gruyere. Bon appetit!

The Sandwich:

Layer slices of ripe peach, thin slices of Gruyère cheese, and a handful of arugula between 2 slices of whole wheat bread. Bake until cheese melts.

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