Top | Adam Ried
(recipe, Adam Ried)
Mourad Lahlou, the author of [%amazonProductLink asin=1579654290 "Mourad New Moroccan" newpage=true] — from which this recipe is adapted — encountered this sandwich in the sweeping main plaza of Marrakesh, which becomes a sea of food stalls and grills at twilight each night. I was there, too, but I spent my time dodging the snake charmers (major phobia here, even though I know that precautions are taken) and sampling harira, brochettes, steamed snails, and all manner of honey-soaked sweets. If I’d seen this sandwich in my wanderings, I’d have sampled it, too. Cheesewise — that’s a word, right? — Lahlou recommends either Laughing Cow or cream cheese. I like something a little more flavorful but still mild, such as havarti, fontina, or Monterey Jack. I’ve also been known to add some grated carrot for sweetness and/or lettuce, arugula, or baby spinach for freshness and texture, and to replace the cheese with lightly mashed, olive-oil-packed sardines or tuna. I think that seeded, unsliced Scali is the bread of choice here, because both the crust and the crumb are relatively soft.