Cooking (not) by the Book

It has happened to the best of us: you meant to do homework on that sunny Saturday, but all of a sudden some friends call, and there’s a barbeque involved, and the next thing you know, you’re dartying the day away.  By the time 4 p.m. rolls around, it feels like 2 a.m. and you’re dying for a Grille run.  Unfortunately, the Grille doesn’t open until 5 p.m., a tragic casualty of budget cuts.  But Proctor opens at 4 p.m., and there’s no reason you shouldn’t be able to recreate that “Godfather” using the contents of the dining hall kitchen. Better yet, you can use the $5 you would have spent on Grille food for a more noble purpose.

This idea came to me when the thought of yet another cheese quesadilla was doing nothing for me, and my pseudo-vegetarian (and by pseudo-vegetarian I mean I avoid red meat on a semi-regular basis … the things Middlebury does to you) palate was crying out for some deliciously mysterious lunch meat.  This sandwich has gone through several evolutions, each of which brought it closer to a true Grille Godfather.  So shotgun that Busch Light, grab your ‘special’ water bottle, and head on over to Proctor!

1. Choose your bread. If you’re going for true Grille authenticity, I’d suggest some lightly toasted white or wheat bread. If you’re lucky and you’ve stumbled upon some French bread over by the soup, take advantage of your good fortune and use that.  If you’re looking for Godfather-esque flavor without the calories, grab a pita pocket or some lavash.  Lay off the wraps for this one — they bring an unwanted texture to the table.

2. Head over to the sandwich bar and add a light layer of Dijon mustard to your bread.  Follow it up with several slices of salami — obviously the quantity is up to you, but when using a pita I’d keep it to two or three for optimal panini pressing, and to keep the pita from tearing.

3. Add some cheddar cheese to your sandwich, but you don’t want it to overpower the other ingredients, so be cautious.

4. I’m not a huge fan of peppers, but I have it on good authority that they add some quality flavor and a nice crunch.  If you’re in the mood, layer on a few banana peppers for good measure.

5. This is where things can get messy, so be aware: drizzle on a light layer of olive oil, followed by a comparable amount of balsamic vinegar.  The bottles in the dining hall are a quick pour, so try to keep your hands steady!

6. The final touch is a quick grilling in the panini machine.  Melt the cheese, get some sweet lines on your bread and enjoy!
To really make this sandwich Grille-worthy, be sure to add some Ruffles chips. And, for the final touch, add some pickle slices.  That addition is clutch and may just push your meal from the realm of imitation to super creation, because when it comes to the Grille, pickles, like a good man, are hard to find. Let me know how it goes ... if you dig it, I’ll be tempted to expand my Grille repertoire to include the Love Me Tender. And maybe some falafel, for those of you who like snacks.