Summer school starts in July, and it is grueling. The first week or two, I come home from teaching classes and I lie on the living room floor, groaning from exhaustion, barely able to stretch a hand to grab the phone to order pizza delivery.
But if I think a day ahead.... we can eat yogurt sandwiches, the perfect summer food.
This recipe is based on yogurt cheese— easy to make and about a billion times more appetizing than it sounds. The flavor combo is quite unique and kind of 1990's California Cuisine-y. I was inspired by a fellow shopper at Berkeley Bowl years ago — I saw her fingering the baby red mustard leaves and asked her what she did with them. This is her reply, more or less. I’ve adjusted it to my tastes (type of bread, etc.). Once you catch on, you can adjust it to yours. Oh, and the cheese and the garlic can be used for lots of other things and they last a long time in the fridge if they are well wrapped.
Hoorah for yogurt sandwiches! Crunchy and creamy and tangy, bitter and juicy and summer-tomato sweet.
Yogurt cheese (see below)
Roasted garlic (see below)
Handful of baby bitter greens -- I like arugula and mustard
Seeded sourdough baguette
Wrap good quality plain yogurt in several thicknesses of cheesecloth, tie with a twist-tie, place in a colander in the sink, weight with a bag o’ beans or such like, and let drain for 4-8 hours. Refrigerate. Keeps for a week, at least.
Rub head of garlic with olive oil, place on a small square of aluminum foil, and bake at 350° for a while, until slightly oozy. (1/2 hour?)
Drag weary body up off the living room floor.
Cut baguette into pieces 4-5 inches long, cut lengthwise, and toast.
Spread thickly with yogurt cheese on one side.
Spread other side with soft roasted garlic, 1-2 cloves per sandwich.
Slice and place tomato.
Sprinkle the arugula and mustard leaves.
Place sides together.
(Also see Deadline Food Recipe #1...)