A sandwich for the New Year
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Julianne Jones is putting bread back into the daily diet of her Vermont patrons at Vergennes Laundry. "I looked around and saw that a lot of people don't have a huge appreciation for good bread," Jones says. And one of Jones's favorite ways to showcase her pain au levain is to spread it with crème fraîche and top the slices with roasted parsnips, crisp pears and blue cheese. Rather than finishing the snack with another slice of bread, she serves the sandwich open-face, like a French tartine. She broils the tartines before serving, which allows the cheese to meld deliciously with the other ingredients.
Yield: 4 servings
Cook Time: 30 minutes
6 medium parsnips, thinly sliced vertically
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Four 1-inch slices pain au levain or another rustic loaf of bread
4 tablespoons crème fraîche
2 Bosc pears, core removed and flesh thinly sliced vertically
Fourme d'Ambert or another strong blue cheese