If you follow along on Instagram, then you know I spent Monday with my littler sister, Asher. To make a long story short, my parents both had routine colonoscopies (…which I will now be dreading until it’s my turn to do the same). This left little Miss Asher down at my house for the day. She’s honestly the cutest thing in the entire world. It seems like yesterday that I was fifteen and she was just a newborn.
Asher means the world to me and she changed my life for the better in ways she’ll never be able to realize. It kills me to see her growing up so quickly, I wish time could pause so we could really take it all in, you know?
Anyway, my point in this story is that Asher spent the day making herself a homemade sugar scrub and decorating the glass jar she put the scrub in. She literally spent hours and hours decorating this jar and it turned out so cute. This reminded me so much of something I would have done at her age and I love that we both have creative/crafty bones running through us.
While she decorated her jar, I “decorated” food. All in all it was a pretty good way to kick off the week.
The only thing that could have made it better is if I would have made these sandwiches for lunch…
The last few weeks I’ve really been into sandwiches, grilled cheese, Panini (next week), wraps, pressed sandwiches, basically any and all kinds of sandwiches. I have been loving them.
I go through phases of loving certain foods more than others, and I right now I’m all about sandwiches. In the next two weeks you’ll see not one, but two, more sandwich recipes, so I hope you guys love a good sandwich as much as I do!
Today’s vegetable and cheese filled sandwich is one that I love so much. It’s made using my favorite crusty ciabatta bread, homemade sun-dried tomatoes, pesto, lots of marinated grilled vegetables, and yes (of course), delicious cheese!
Here are the details.
I was very much inspired by this antipasto sandwich to create a vegetable version that’s perfect for summer.
The base of the sandwich is a crusty loaf of ciabatta bread, spread with homemade sun-dried tomato pesto, and then lightly grilled. Grilling the bread give it a nice toasting and adds another layer of delicious flavor.
For the sandwich filling, I marinated in-season zucchini, summer squash, and bell peppers in a little olive oil, vinegar, garlic, and herbs, and then grilled them up before adding to this sandwich. Marinating the veggies adds so much flavor and allows them to grill up perfectly.
Once the bread and vegetables are grilled, all that’s left to do is assemble. I layered the warm, toasted bread with provolone cheese, grilled vegetables, fresh arugula, and a sprinkle of goat cheese. Then I added the top half of bread, gave the sandwich a firm push down to seal everything inside, and done.
At this point, you can either the cut the sandwich up and serve it warm (my preferred method) or wrap the sandwich up and keep in the fridge for a day or so.
This sandwich is great for packing up and taking on summer picnics or for serving up at your next BBQ. It’s also a great veggie option for summer outings…and well, come on, it’s delicious!
How could it not be?
Grilled bread, marinated vegetables, and lots of cheese?
Yum, yum, and YUM.
What I love most about this sandwich is that while it may have a decent amount of ingredients, it’s really pretty quick and easy to make. And the very best part?
There’s no need to turn on your oven. Yes!!
Also, this sandwich is perfect for taking to work for lunch, and you know, with all these vegetables, it’s pretty healthy too!
Trust me, you need to give this marinated veggie cheese sandwich a try. And the sooner the better, but definitely sometime this summer so you can use all the delicious fresh garden zucchini and sweet bell peppers that are so abundant right now. Super good, super healthy, and just about perfect.
If you make this marinated veggie cheese sandwich, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this sandwich,
THE RECIPE
marinated vegetable and cheese sandwich with sun-dried tomato pesto
by halfbakedharvest
COURSE: sandwiches
CUISINE: american
KEYWORD: cheese sandwich, vegetarian sandwich
Grilled summer vegetables marinated in fresh herbs and spices, two kinds of cheese, homemade sun-dried tomato pesto, all sandwiched between crusty grilled ciabatta.
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 8 servings
calories 386 kcal
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced or grated
- 3 tablespoons extra virgin olive oil
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 2 zucchini or yellow summer squash, sliced thinly lengthwise
- 2 bell peppers, quartered
- 1 loaf ciabatta bread, halved lengthwise
- 1/2 cup sun-dried tomato pesto (recipe follows)
- 6 ounces creamy goat cheese
- 4 ounces provolone, sliced
- 1 cup baby arugula
SUN-DRIED TOMATO PESTO
- 1 cup fresh basil
- 1/2 cup oil packed sun-dried tomatoes + 1/4 cup oil from jar
- 2 tablespoons toasted pine nuts
- 1/3 cup grated parmesan cheese
- zest and juice of 1 lemon
- kosher salt
INSTRUCTIONS
- 1. In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge.2. Preheat the grill to high.3. Spread each half of the bread with a tablespoon of pesto. Grill, cut side down for 3-5 minutes or until light grill marks appear. During the same time, grill the peppers and zucchini until light grill marks appear, 3-4 minutes per side. Remove everything from the grill.4. Working with the bottom piece of bread, layer on the remaining pesto, provolone, grilled vegetables, and arugula. Sprinkle the goat cheese over the arugula. Add the top half of the ciabatta and gently push down on the sandwich.5. At this point, you can slice the sandwich and serve warm or wrap in plastic wrap and keep in the fridge for up to 1 day.
SUN-DRIED TOMATO PESTO
- 1. Combine all ingredients in a food processor and pulse until combined.
- more recipes @ www.halfbakedharvest.com
0 Response to "marinated veggie cheese sandwich with sun-dried tomato pesto"
Posting Komentar