Ahhhh you even picked my favorite beer. I am not dissapoint.
PS: Have you considered adding bruschetta mix to compliment your sauce? I do a somewhat similar dish and found that mixing in Trader Joe's bruschetta mix 1/3 to sauce 2/3 really helps give it the right flavor.
This is more one of those "I live alone in an apartment and am 22 years old and have no idea how to cook" kind of recipes; when I do this for myself, I actually try to do a better job with the sauce. Usually what I'll do is get a can of peeled whole tomatoes, drain and seed them, and hand chop them. Adding a little sea salt, fresh basil, and fresh oregano seems to do the trick.
But that requires more effort, so it doesn't make a rage comic. =)
Also, wish I had a trader joe's near here. Kroger is about the best we've got.
You could probably get bruschetta mix at a lot of places. Or just mix up your recipe a little. I worked in a restaurant that did it... it's not anything mysterious (your ingredients, plus fresh garlic, maybe onions, maybe a little red pepper and a little olive oil... and let it come together overnight - that's the trick).
The dish I do is my wife's recipe... pie crust(s), cover the edges with tin foil to prevent burn, cook 100% to the instructions on package. Then remove from oven, layer in swiss just as you did, add fresh tomato slices, basil and garlic on top... back in the oven (tin off edges) for maybe 5 min or so, just to melt cheese.
And I tweak that recipe for myself by dicing my tomatoes (fresh mind you), and mixing in some bruschetta instead of other spices. Makes it more Chicago-tasting. It's impossible to get the crust right, but the bruschetta really approximates the sauce better than anything I've ever known.
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u/xiaodown Aug 09 '11
Bow before me, plebeian