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Recipes of Pamela Sheldon Johns



Open-Faced Sandwiches with Bresaola, Gorgonzola, and Radicchio

These sandwiches combine three intense flavors.
Great with ice cold Italian beer on a picnic.

8 ounces Gorgonzola dolce latte cheese at room temperature
4 large slices country-style bread, lightly toasted
8 slices bresaola
Leaves from 1 small head radicchio, cut into julienne
Extra-virgin olive oil for drizzling

In a bowl, mash the Gorgonzola with a wooden spoon until it is spreadable. Spread evenly on the bread. Top each sandwich with 2 slices of bresaola and a pinch of radicchio. Drizzle with olive oil and serve.

Serves 4

Picture by Joyce Dudkerk-Pool


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