EAT ALL OF THE SANDWICHES
Ok, you got me. 11 sandwiches and 12 slots in this composite photo. One is a repeat.
Refried Beans, Avocado, and Radish
A sprinkle of coarse sea salt and a squeeze of lime wouldn't hurt.
Blue Cheese, Grapes, and Balsamic Syrup
The blue is Bayley Hazen Blue from Jasper Hill Farms, one of my favorites from Vermont. Sweet sliced grapes and balsamic syrup bring out its funky flavors. You can buy pre-made balsamic syrup or condiment, or just mix a cup of supermarket balsamic vinegar with a half cup of sugar and reduce it until it's thick and syrupy.
Sun-dried Tomatoes, Olives, and Anchovies
The flavors of a classic Niçoise pissalladière. Oil-packed sun-dried tomatoes on the base, with anchovies and Niçoise olives on top.
Tapenade, Tuna, and Roasted Peppers
Store-bought olive tapenade spread on the matzoh along with big chunks of oil-packed tuna and strips of roasted red pepper.
Smoked Salmon, Grapefruit, and Fennel
A light salad of shaved fennel and grapefruit dressed with grapefruit juice and olive oil, along with smoky slices of smoked salmon.
Goat Cheese, Cucumber, and Sriracha
We swap out the customary cream cheese for more flavorful goat cheese. A drizzle of Shark brand sriracha (we prefer it to the ubiquitous Huy Fong brand) tops it off. We would have been happy with a drizzle of Frank's as well.
Cottage Cheese, Lemon Zest, and Parsley
Fresh cottage cheese scattered with lemon zest and parsley, along with a drizzle of extra-virgin olive oil that finds its way into all of the nooks and crannies.
Burrata, Strawberries, and Pinenuts
If you thought strawberries and cream were good, you should take strawberries and burrata for a spin.