Tortellini Sandwich — Made At Home

Yet another experimental sandwich this week, hastily thrown together using the leftover ingredients at hand. We’ve got this recession on, you see, and sometimes the desire for a sandwich will overlap with a lack of funds and motivation, resulting in a segment of the Venn diagram that come sometimes lead to regret and embarrassment. Such was the case a few evenings ago, when some leftover seven-cheese tortellini found its way onto a couple of slices of toasted wheat bread, along with Swiss and Parmesan cheeses and a healthy dose of garlic-rosemary pasta sauce.

I am pleased to say that in this case, there was a minimum of both regret and embarrassment. In fact, I consider the experiment a rousing success, at least in the sense that I took the road less traveled and saw my vision through to the end. For some reason, as I was building the sandwich, I was anticipated a warm sandwich in the vein of a meatball sub or a chicken parm. I neglected to realize that cheese tortellini is not a meat product. In fact, it’s already a tiny cheese-filled bread. So the overall experience was somewhat akin to eating a sandwich with bread as the filling, but was much more pleasing than that sounds.

It’s not something I think I would ever try again, but it wasn’t awful, and it was certainly interesting. It wasn’t a bad sandwich, but I don’t know whether I would go so far as to call it “good.” It simply was. Considering the strangeness of this sandwich, I would chalk that up as a worthwhile experiment.

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  1. Pingback: Slow Roasted Pork — Four Cafe, Colorado Blvd., Los Angeles | On Sandwiches

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