Sandwiches

Grilled Zucchini Caprese Sandwiches

August 6, 2012
Shannon
0 comments
basil, cheese, food, sandwiches, squash, tomatoes, vegetarian, zucchini

This summer – this year – is flying by and I can’t believe it’s August already. August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest. I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan. I mean seriously, the heat and humidity make me crazy. However, one summer perk I’m forever in love with is the colorful and vibrant produce. Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer. So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food. Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm. Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments. The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like. I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one. As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic. Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish. Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil. Top evenly with zucchini, basil, tomatoes, and mozzarella. Place sandwiches on a grill or grill pan and heat until warmed through.

Additions: None

Omissions: None

Substititutions:

Whole-wheat bagel thin

Overall Rating: Love It

Source: Cooking Light Magazine

Grilled Tomato and Brie Sandwiches

July 16, 2012
Shannon
0 comments
brie, food, sandwiches, spinach, tomatoes

I had both a great weekend and yet a terrible weekend. I finished a terrific book that left me in tears at the end (which I love), went to an exciting and fun concert, hung out with a great friend…and both completely crashed my computer and nearly destroyed my iPhone. While I had come to grips a while ago with the fact that I’m way past due for a new computer, I’m praying the Geek Squad can salvage what is left of my 6-year-old, out-of-warranty-computer, and pull the documents, pictures and music I hadn’t yet backed up to my external hard drive. As I stood in line at Best Buy with my precious computer folded into my arms the way a toddler carries a teddy bear, I was reminded of the episode of Sex and The City where Carrie gets the “sad-Mac” and loses everything. Panic, anger, fear, paranoia and sadness all kick in at the same time which is when one really becomes aware of just how attached to their computer they are. And while I was both freaked out about losing some of my files yet elated that this meant I could get a computer that actually keeps up with me, I wasn’t happy to be turning over my credit card to the very nice boy at Best Buy. To top it off, after bring home said new computer, an error occurred while updating my iPhone and after spending over 45 minutes on the phone with Apple Support, I was told everything was gone. The backup, which iTunes had confirmed happened…didn’t. As I’m about to freak out, looking at my blank gray, foreign-looking iPhone, with no contacts, photos, or apps, I unplugged it and plugged it back in, praying for a miracle, and voilà! Everything miraculously showed up. Even the Apple Support person couldn’t explain it. Oh, modern technology, how I love and hate thee.

That being said, in my computer-grieving, financial-impact-of-buying-a-new-computer, and near-panic-attack-from-almost-losing-everything-on-my-iPhone depression, I wanted – no, needed – comfort food. And a quintessential comfort dish to me is grilled cheese. Since I still had some Brie left from last week, I figured now was as good a time as any to make Grilled Tomato and Brie Sandwiches. Nutty, creamy Brie and Dijon mustard are spread over your favorite bread (I used Oatnut which is my favorite but I only allow myself to buy about once a year), and topped with fresh tomatoes and arugula and/or spinach before being grilled to perfection on a grill pan. While I think Brie is best complemented by something sweet, like fruit, honey, or chocolate, this sandwich settled me down just the way comfort food is supposed to. But I might be needing something a little more comforting when I get my credit card bill.

Like Brie? Check out this and this!

The ingredients:

Brush olive oil onto one side of each bread slice and rub garlic over oil.

Turn bread slices over and spread Dijon mustard on each slice. Top each bread slice with cheese, greens, and tomato slices. Top each with remaining 4 bread slices, oil side up.

Place sandwiches on a grill rack, coated with cooking spray, and heated to high heat.

Grill until golden brown, about two minutes on each side.

Additions: None

Omissions: None

Substitutions:

Baby spinach

Overall Rating: Like It

Source: Cooking Light Magazine

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse. When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one. When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off. Why hadn’t I ever thought to do this? I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg. The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin. I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do. I also used the spinach instead of arugula but only because I had spinach on hand. If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute. Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite. I’m now proud to say that I am officially a BLT eater. Or an EBLT eater. Whatever.

The ingredients:

Prepare bacon according to package directions. Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat. Crack eggs into the pan and cook for 2 minutes. Cover and cook an additional 2 minutes or until whites are set.