Tag Archive | sandwich

Pesto and Grilled Veggie Sandwich


I’m not typically one who enjoys sandwiches for dinner, but this is an exception for me. It looks complicated but was really easy (took about 25 minutes for the whole thing) I got the main idea of this recipe from here. On the side I had some baked sweet potato fries  with pink dipping sauce found here.

Note: For the pesto, you can use store-bought. This pesto recipe was also used here and here.



1/2 cup part skim ricotta (non-fat won’t be very flavorful)

1-2 oz of fresh basil leaves (start with 1, add more if you prefer)

4 cloves of garlic

2 tbsp parmesan cheese

1/2 tsp salt

Fresh ground pepper

Sandwich (yields 3)

3 small  square Ciabatta rolls (approximately 3×3  inches). Other “sturdy” breads might work also, but I haven’t tried them.

2 Tbsp Olive Oil

Dried basil (optional)

1 large or 2 medium zucchinis (or zucchini and squash), sliced (I cut it in half through the diameter so that I have 2 cylinders, and then cut into 1/4 inch slices)

1/2 onion, sliced into 1/2 inch rings

2 plum tomatoes (I prefer these because they are less watery)

1/2 cup freshly grated parmesan cheese (not from the shaker)(could probably substitute shredded mozzarella if that’s what you have, but I like the saltiness of the parmesan)

Salt and pepper


  1. Assemble the pesto ingredients in food processor and blend until smooth. Adjust seasoning if needed
  2. Add oil to heated grill pan.
  3. Add zucchini to the grill pan and season with salt, pepper, and a dash of dried basil (you can leave out the basil or replace it with something like oregano or Italian seasoning). After about 1:30-2:00 minutes, flip over (there should be light char marks). Season as before, and cook for about 1:00 – 1:30 minutes or until the zucchini is soft, but not mushy. Set zucchini aside.
  4. Repeat grilling process for onions (they will take a little less time).
  5. While preparing the bottom half of the sandwich, place top half of the buns open side down on the grill pan (heat turned off), just to warm them.
  6. Spread 1 tbsp of pesto on the bottom bun.
  7. Take the bottom bun and layer the zucchini (4-5 slices), tomato (3-4 slices), and onion on each bun.
  8. Top with parmesan cheese. Don’t add the top of the bun yet.
  9. Place the sandwich without the top bun under broiler for 3-4  minutes (keep an eye on it because your food can go from yum! to yikes! In a matter of seconds. Meanwhile, spread 1 tbsp pesto on the top bun.
  10. Remove from oven and place the top of the bun on the sandwich. If I have extra basil left over, I place a whole leaf on top of the sandwich also.

Note: This method your sandwich will be warm. If you prefer it hot, then before broiling, heat the sandwich at 375 for approximately 5 minutes.

Cubano Vegano Sandwicho


This is a vegan/vegetarian twist on the classic cuban sandwich. Now, if you’re not interested in the vegan/vegetarian version, I highly recommend you don’t dismiss this post and, instead, alter it to fit your liking. One addition that I think makes this sandwich great is the mojo seitan. Which, if you prefer, you could make mojo chicken instead and use real ham and I think it would still turn out fantastic. The majority of this recipe was taken from a terrific Latin recipe book called “Viva Vegan” which also happens to be available through Google Books. So if you like this recipe, I would check it out (there’s also a hard copy floating around the Alachua county library system).


Mojo Seitan (or chicken)

1 package of Seitan strips (about 2 small chicken breasts)

1/2 cup orange juice

3 tablespoons lime juice

3 cloves of garlic

3 tablespoons of olive oil

2 teaspoons dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon salt


1 loaf of Cuban bread

Mayonnaise of your liking

Yellow mustard

Sliced pickles of your choice

5 ounces of vegan/vegetarian/real ham

About 6 slices of havarti cheese

A few tablespoons of butter/margarine.


1. Preheat the oven to 375 °F

2. Starting with the seitan. Open up the package and separate the slices. If they’re big slices, go ahead and cut them smaller. You want kind of a pulled pork style. If you’re using chicken, you can start with it raw and just cut it into strips. You may want to cut it into smaller strips later.

3. Combine the other Seitan ingredients in a medium sized bowl and stir together. Add the seitan/chicken and toss.

4. Pour the seitan/chicken into a glass pan and then put into the oven. Bake for 14-16 minutes (maybe longer for chicken). Flip occasionally if necessary to prevent burning. Be careful not to overbake. The seitan/chicken should come out juicy.

5. Meanwhile, slice the cuban bread into top and bottom halves and then lengthwise into sandwich size portions. Spread the mayonnaise on one side and mustard on the other. Place cheese on the top piece of bread (or both top and bottom if you like cheese).

6. Place the slices of ham on the bottom half of the sandwich. Dry the sliced pickles on a paper towel and place them on top of the ham.

7. Once the seitan/chicken is done, strain the extra liquid and place on top of the ham and pickles.

8. Close the sandwich and press down hard. Spread the butter on both sides of the sandwich and place on a baking sheet.

9. Bake in the oven at about 200 °F for about 5-10 minutes, flipping once. (I prefer baking to grilling, since sometimes its a pain to keep the sandwich together in a frying pan).


Creamy Cabbage Sandwiches



I know what you’re thinking. Cabbage sandwich? That’s just bizarre. Not to mention the fact that it’s…purple. But if you like cabbage, you really need to give this sandwich a shot. It’s really tasty and the crushed red pepper gives it a nice little kick. Since my husband refuses to try this, I have four servings to myself so what I like to do is have the sandwich for the first serving and save the rest for packed lunches during the week. Just pack the cabbage mixture in a tupperware and bring the bread you want to top it with OR just eat it by itself (cold or hot!)!! Give it a try!! Here’s where I got the recipe (though mine is modified – this one looks just as delicious)!


1 small head of red cabbage

1/4 tsp crushed red pepper flake (more if you like it spicier)

1/2 cup greek yogurt (0%, 2%, whatever is available – you can also add more if you want it creamier)

Salt to taste

1-2 Tbsp olive oil

Enough bread for four sandwiches (highly recommend sour dough bread but whatever you have is fine)


  1. Assemble all the ingredients.
  2. Pour olive oil into a large skillet and turn burner on to medium heat.
  3. Chop red cabbage into bite size slivers (imagine trying to bite the pieces while they’re in a sandwich).
  4. Put cabbage and crushed red pepper flake in skillet and saute until cabbage is softened (but still retains a little crunch) – approximately 5 minutes. Add salt and mix completely.
  5. Pour cabbage into a large bowl and let cool for 5 minutes. In the mean time, toast your bread.
  6. Mix the greek yogurt in with the cabbage. You want every shred of cabbage to be lightly coated with yogurt so add more if necessary.
  7. Spoon enough of the cabbage mixture to cover one slice of bread and top with the other slice.
  8. Eat immediately – while the cabbage is still a little warm!