Sandwich, Wraps, & Quesadillas

Grilled Zucchini and Red Onion Sandwich

You can do a lot of amazing things with zucchini. You can bread it and bake it for the faux-fry treatment. And then dip in ranch. Because the answer is always ranch (when it’s not margarita).

Crispy Baked Zucchini Fries

You can caramelize it in some bacon grease [swoon] and toss it into a peppery, velvety smooth carbonara for what is quite possibly the best pasta dish you’ll make all summer.

Zucchini Carbonara

But my all-time favorite for the last few years? Grilling it with red onions and topping with a simple, insanely versatile, you-have-all-these-ingredients-already vinaigrette.

Grillzed Zucchini & Red Onions

I make the grilled zucchini twice a week and eat it most nights as our veggie side. And most days, I pile the leftovers onto a chunk of baguette with a smear of mayo and a dizzle of vinaigrette, pop it under the broiler with some cheese, and call it lunch.

It’s my favorite summer lunch. My favorite summer sandwich.

And it’s pretty close to the best thing that could ever happen to zucchini.

Grilled Zucchini & Red Onion Sandwich

Summery sandwich made with grilled zucchini and red onions, topped with a lemon basil vinaigrette.

Ingredients

Instructions

  1. Preheat the broiler.
  2. Spread mayo on the bread and pile high with zucchini and red onions.
  3. Take a spoonful or two of leftover vinaigrette from the bowl and spoon over top.
  4. Top with cheese and broil for 1-2 minutes until cheese is melted.
  5. Cut in half to make 2 sandwiches; serve hot.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

FacebookTwitterTumblrShare

{ 3 comments }

Goat Cheese & Asparagus Grilled Cheese

Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?

Welcome to the hoarder club!

Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?

Welcome to the we-clearly-don’t-understand-hoarding club!

Goat Cheese & Asparagus Grilled Cheese

Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.

Goat Cheese & Asparagus Grilled Cheese

After the pan of Roasted Asparagus with Bacon Vinaigrette disappeared in record time [looks around and whistles], I whipped up second, “plain” pan specifically to use for grilled cheese sandwiches.

And breakfast.

Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.

So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.

Goat Cheese & Asparagus Grilled Cheese

Grilled cheese goes spring with tangy goat cheese and roasted asparagus.

Ingredients

  • For the roasted asparagus:
  • 1 lb asparagus
  • Olive oil
  • 3-4 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • For the grilled cheese:
  • 2 slices bread (this is my favorite sandwich bread)
  • Butter
  • 1 slice provolone cheese
  • Leftover roasted asparagus (don't forget those crunchy garlic slices!)
  • Goat cheese

Instructions

  1. Preheat the oven to 425.
  2. Cut the bottom few inches of the asparagus bundle off and discard.
  3. Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
  4. Bake for 12-15 minutes (longer if stalks are super thick).
  5. Heat a griddle or pan over medium high.
  6. Lightly butter one side of each slice of bread.
  7. Spread or crumble goat cheese over one unbuttered side of bread.
  8. Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
  9. Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
  10. Serve warm.

Notes

Yields: 1 sandwich (and plenty of leftover asparagus)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

FacebookTwitterTumblrShare

{ 6 comments }

Baked Turkey & Cranberry Sliders with Browned Sage Butter

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Absolutely.

Baked Turkey & Cranberry Sliders

Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.

Ingredients

  • For the sliders:
  • 24 dinner rolls (Hawaiian or homemade)
  • 24 slices of turkey
  • 6 slices of provolone (or other cheese), quartered
  • Cranberry & Bacon Chutney (or leftover cranberry sauce)
  • For the topping:
  • 4 Tbsp butter
  • 4 slices of prosciutto
  • 4 large sage leaves, thinly sliced

Instructions

  1. Preheat the oven to 375 and line a large baking pan with foil.
  2. In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
  3. Remove from heat and add the prosciutto and sage, swirling to mix.
  4. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
  5. To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
  6. Place rolls close enough on the pan that they're nearly touching.
  7. After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
  8. Bake for ~15 minutes and serve hot. Or warm.

Notes

Yields: 24 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

FacebookTwitterTumblrShare

{ 6 comments }