A simple salad and sandwich can be a perfect summertime lunch.
Chef Franklin Dye with US Foods shows us how to make a Dulce de Leche sandwich and an easy tomato-stuffed salad..
Dulce de Leche Sandwich14 oz sweetened condensed milk
8 oz mascarpone cheese
1 teaspoon vanilla extract
6 tablespoons butter
8 slices unfrosted cinnamon raisin bread
4 tablespoons raspberry preserves
whipped cream for garnish
fresh red raspberries for garnish
To make dulce de leche, place can of condensed milk in deep pot and cover with warmer, bring to a boil. Lower heat and simmer 90 minutes. Turn burner off and let sit in the water until cool.
Dry can and open. It will be caramel-colored.
Mix mascarpone with vanilla and stir to incorporate air and lighten cheese.Heat skillet or saute pan over medium heat.
Butter bread slices on one side, place in pan, butter side down, and grill until golden brown and crisp.
Remove and spread unbuttered sides of 4 slices with 1 tablespoon raspberry preserves, 2 tablespoons mascarpone, and 1 tablespoon dulce de leche, in that order.
Top with another toasted piece of bread, browned side up, and more dulce de leche.
Garnish with whipped cream and fresh raspberries, if desired.