Grilled Eggplant Sandwiches

Ingredients

1 large globe eggplant, cut into eight 1/2"-thick slices
8 1/2"-thick tomato slices
4 crusty Italian type rolls, split in half
1/2 cup shredded parmesan cheese
1 bunch fresh basil
Olive oil
Kosher Salt
Fresh Ground Pepper

Heat grill to medium.

Brush both sides of eggplant and tomato with olive oil and season with salt and pepper.

Grill eggplant on both sides until soft and marked with grill lines, about seven minutes. Add cheese to the top of the eggplant slices, then add the tomatoes to the grill (they shouldn't take more than a couple of minutes each side, max).

Add the buns to the grill and grill lightly.

Build it this way: bun, 2 slices eggplant, basil leaves to cover, 2 slices of tomato and the other bun.

Serves 4.

Brie Panini

I am always on the lookout for a delicious lunch that I can make in the same amount of time as it takes to grill up my boys' cheese sandwich. Mel's Kitchen Cafe posted this Smoked Turkey, Brie, and Apple Panini and I had to run out and get me some brie. It was divine, and so much more exciting than cheddar on wheat. You can click on the link for more specific instructions, but basically it is sliced apples, sliced brie, caramelized red onions, and turkey lunch meat on a grilled sandwich.

Personally, I'm not a turkey breast person and I left the turkey off my second panini and still loved it, so when I saw this version on Paninihappy.com with pecans instead of turkey I knew it was even more up my alley.

My hybrid version is like this:

French bread
Caramelized Onions
Sliced Brie
Sliced apples
Pecans
French bread

Alas, today I had brie and french bread, but no apples. But, never fear, inspired by this pizza, I made this panini, and I think I might even like it more than the apple version.

French bread
Sliced Brie
Fig preserves
French bread

Next time maybe I'll add the onions and pecans.


And that is my rather long explanation for a pretty simple lunch.

Steak Hoagies

This is a Dave meal for sure. I've cut the meat in half and double the veggies. I've never gotten any complaints.

Recipe adapted from My Kitchen Cafe

1 sirloin steak, about 1 inch thick
1/2 tsp each black pepper, salt, and garlic salt
1 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
4 slices deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Combine salt, pepper and garlic salt. Pat steak dry with paper towels and rub salt mixture liberally into each side. Heat 1/2 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (or according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Salad Wrap

This isn't really a recipe, just a reminder that I can make these next time I'm scrolling through my blog for a dinner idea.

Flour tortilla
Spinach
Lettuce
Canned or leftover chicken
Cheese
Hard boiled egg
Ranch

Grilled Tuna Sandwich with Tomato and Swiss

The title basically says it all.

Make tuna as you normally would for a sandwich (a tsp or so of red wine vinegar adds a kick). Put it on bread and top with tomato and a slice of swiss cheese and another slice of bread. Grill on panini maker or in a skillet.

Reuben Sandwich

My mom always made these sandwiches growing up. Dave doesn't like them so I don't make them very much any more (sigh). Also another great way to use the panini maker.

California Grilled Veggie Sandwich

I would plant a garden for no other reason but to make this sandwich. The directions call for grilling, but you could just as easily use a panini maker.

It calls for feta, but I've never used it. I usually use swiss or provolone.

I made these last week and told Dave, "Call me crazy, but I really love these sandwiches." To which he replied, "I really love these sandwiches too." I turned up my hearing aid and asked for a repeat, but he really did use the word "love" in connection with vegetable sandwiches. I think that's a fair endorsement.

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 red bell peppers
• 1 small zucchini
• 1 red onion
• 1 small yellow squash
• loaf of foccaccia bread, or other artisan bread, sliced however you prefer for sandwiches
• sliced or shredded Swiss or Provolone cheese

Combine mayonnaise, garlic and lemon juice in a small bowl. Cover and refrigerate while other ingredients are prepared.

Preheat grill to high heat.

Slice zucchini and squash lengthwise, a little thinner than a quarter inch. Slice bell peppers and onions the same thickness as the squash. Toss in a bowl with olive oil. Arrange on hot grill with zucchini and pepper near the middle and onions and squash around. Grill for about 3 minutes each side, or until they start to blacken. Remove from grill.

To assemble sandwiches. Spread each side of bread with mayonnaise. Layer vegetables as desired, top with cheese, and 2nd slice of bread. You may want to use toothpicks to hold it together. Place assemble sandwich on grill over low heat and cook until cheese is melted.

Recipe from allrecipes.com

"Zucchini ai Quattro Formaggi Panini"

(or Zucchini and Four Cheese Panini)

10 oz shredded zucchini
1/2 tsp kosher salt
4 oz shredded mozzarella
2 oz shredded fontina
2 oz shredded provolone
2 T parmesan
1 tsp dried basil
8 slices crusty country bread
extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 min. Rinse and press out excess liquid. Toss with four cheeses and the basil. Put cheese/zucchini mixture on bread. Brush exterior with olive oil and grill for 3-4 minutes.

Caprese Panini

Layer panini as follows

Slice of artisan bread (really good with La Brea Rosemary Olive Oil Loaf)
Slice of fresh mozzerella
sliced tomatoes (preferably roma)
sprinkle of fresh basil
drizzle of balsamic vinegar
Second slice of bread

Grilled chicken is also good in this sandwich.

Brush exterior with olive oil and grill on panini maker until bread is crisp and brown and cheese is melted.

Mushroom Panini

This is a much less time-consuming version of this sandwich.

Sliced mushrooms
Sliced yellow onions
1 T butter and 1 T olive oil (or more if you are making several sandwiches)
Fontina cheese (I think Swiss and Provolone would be good too.)
Fresh baby spinach leaves
Foccacia bread (or other artisan bread), sliced

Saute mushrooms and onions in butter/oil.

Layer--bread, mushrooms/onions, spinach, cheese, bread. Brush exterior with olive oil. Grill on panini maker until cheese is melted and you have some good grill lines.

Open-Face Sandwiches

Recipe adapted from Lion House Entertaining
Layer the following:

Half of a Whole Wheat Sandwich Roll
1 T sauce*
1 slice of turkey deli meat (optional, if you don't use it be generous with the other toppings)
sliced tomatoes
another T or so of sauce
sliced avocados
shredded cheddar cheese
sprinkle of reserved seasoned olives (see below)

Bake at 350 degrees for 15 minutes.


*Sauce
Combine:
1/2 C. chopped black olives
1/2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. salt

Set aside 2 T. To rest add:
1/2 C. Mayonnaise
1/2 C. Sour cream
1/4 C. chopped green onions

(Makes enough sauce for 8 open-face sandwiches