Having recently received two requests for buffet-style appetizer/snacking food, I've been pondering sandwiches. Among my sources for ideas, I even have that old-fashioned one, a file cabinet. Browsing through my files, it became clear that I have a real thing for grilled cheese in one form or another. Knowing none of those would work for a buffet set-up, I was discarding those ideas until I came across this one.

An undated newspaper clipping with the headline, "Gorgonzola puts zip in sandwich sans meat, mayo" caught my eye. In smaller letters, it went on, "When you're alone and want to treat yourself to a fine-tasting dinner, this is what to make." I didn't have dinner plans and it was getting late. Did I have the ingredients? Yes, I did, even down to the 4" piece of French bread left over from yesterday's lunch.

Gorgonzola (or Roquefort or a high-quality domestic blue cheese) has a salty, sharp taste that's a natural on French bread. Walnuts and blue-veined cheese area a classic combination, and broccoli is the surprise ingredient. Put them together for an easy, delightfully different sandwich.

1 4" long piece of baguette
extra virgin olive oil
Gorgonzola or other high quality blue cheese (I had Roquefort on hand)
1-2 generous tablespoonfuls of chopped walnuts
4-6 TB cooked, chopped broccoli
Pepper from the pepper mill

Preheat the oven to 400 degrees. Toast the nuts in a small shallow baking pan for 5 minutes. Slice the bread lengthwise, not quite all the way through. Drizzle the bottom half with some olive oil. Mash up the cheese and spread it over the olive oil. Sprinkle with the walnuts, cover with the broccoli, and crank the pepper mill over everything until you're happy. Press the sandwich together to get it to hang together as well as possible (the broccoli will tend to fall off.) Bake until the cheese melts, about 5 minutes. Serves 1. Best eaten with a knife and fork.

It occurs to me that this would also work well as a panini, although that's actually one piece of cooking paraphernalia that I don't have.