Some people might call me obsessive over the Pan Bagnat sandwiches I have been making, but I think when you find a good thing, there is no such thing as too much!
We had a delicious Sockeye salmon recently, which my terrific husband expertly prepared on our Big Green Egg. He says everything turns our perfect because of the grill, but I give him credit too.
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| Simply seasoned but incredibly delicious Sockeye Salmon prepared on a Big Green Egg. |
We have loved "cooking out" even more this summer with our grill, but the other part I love is that the leftovers are terrific--and I don't like leftovers. Well, I didn't always like leftovers, but I have learned to intentionally cook more than we need because of the "planned-overs" that will be just as delicious the second time around.
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| Leftover Salmon from the fridge. |
Notice the leftover salmon isn't as moist looking, and we have found that it isn't as good re-warmed, but if you can eat it cold it is still delicious. Here's where the obsessive part might come in.
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| Cold salmon mixed with both green and black olives, capers, and shallots. |
With the beautiful fall weather we are experiencing, I suggested a picnic lunch to my husband. We could take a lunch break outside in the middle of the day and sort of pretend we were in the French countryside again. I substituted the delicious leftover salmon for the canned tuna that I usually use, and VOILA--a French picnic was made.
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| Two sandwiches coming up! |
I also am enjoying the heirloom tomatoes with every meal, so I added them and off we went. For people who don't really like leftovers, this was a surprisingly wonderful meal!
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