Portobello Cheese "Steak" Sandwich

Oh man!  This Portobello Cheese "Steak" Sandwich is SO GOOD!  Just writing this post and looking at the pictures is making me crave it again.  I can't wait for the next time we enjoy this for dinner.  This is a wonderful alternative to a meat-based sandwich.  Even my non-vegetarian husband loved it.  The biggest amount of time is spent slicing the veggies, but the actual cooking and assembly is quite easy.  I love the colors, the cheesy deliciousness, the garlic mayo, and the addition of Sriracha puts this over the top for those of you who like spice.  My 4 year old actually downed the entire sandwich and the 20 month old gobbled down the filling.  This is a new house staple for sure!

Ingredients

1/2 C mayonaise

4 cloves garlic, crushed

2 Tbsp olive oil

4 large portobello mushrooms, gills removed and cut on an angle

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 large onion, cut into strips

salt and pepper, to taste

1 Tbsp flour

2 Tbsp soy sauce

4 hoagie rolls

4 provolone slices

Sriracha (optional, but recommended!)

 Directions

1. Combine the mayo and garlic in a small bowl.  Keep in the fridge until ready to use.
2. Heat the oil in a large skillet over medium high heat.  Add the mushrooms, bell peppers, and onions.  Allow to cook until the mushrooms release their moisture, about 10-15 minutes.  Add salt and pepper and stir.  Mix in flour.  Then add soy sauce and stir to combine.  
3. Preheat the oven to 475 degrees.
4. Prepare the sandwiches but first putting a layer of the garlic mayo inside the roll.  The fill it up with the mushrooms and veggies.  Top with provolone.  Heat in the oven until the cheese is melted and the buns just begin to brown on the edges.  Enjoy hot and topped with Sriracha if desired. 

This is an original recipe

Chickpea Salad Sandwich

I just love sandwiches.  They are the perfect quick meal.  As soon as I saw a recipe for a creamy chickpea salad sandwich from Becca at Amuse Your Bouche, I knew it was something I had to try.  The filling can be made ahead of time and stored in the fridge so you have lunches ready for days - something important for a mom of 2 young children!  The whole family loved this sandwich...even my 18 month old.  Well, she couldn't eat the actual sandwich, but I set some of the filling aside, made sure it was well-mashed, and she ate it off a fork.  :)  The original recipe is great, but I tweaked it a bit for my tastes.  I hope you try it!

Ingredients (makes 3-4 sandwiches)

15oz chickpeas, rinsed and drained

1 tsp garlic powder

3 green onions, chopped

1/2 bell pepper, diced

2 Tbsp parsley, minced

2-3 Tbsp lemon juice

paprika

salt and pepper to taste

bread slices

lettuce

onion, sliced

spicy brown mustard

Directions

1. Lightly mash the chickpeas using a fork or potato masher.  In a large bowl, combine the chickpeas with the garlic powder, green onion, bell pepper, parsley, and lemon juice.  
2. Build your sandwiches with a layer of brown mustard on the lower piece of bread, a heaping portion of chickpea salad, and a sprinkle of paprika (to taste).  Top it off with the lettuce and sliced onion.  Enjoy!

Adapted from Amuse Your Bouche

Caramelized Onion and BBQ Panini

As the weather gets cooler, I am on the hunt for more warm foods.  One of my favorite cold-weather meals is a panini.  It is simple, quick, and always satisfying.  This little experiment turned out to be a big winner!  Caramelized red onion, cheddar, and my favorite BBQ sauce come together in one big bite after another.  I even spiced mine up with some crushed red pepper flakes to take it to the next level.  YUM!

Ingredients

Crusty bread (I use a french miche)

1 large red onion, sliced

butter

cheddar cheese (and/or pepper jack cheese)

your favorite BBQ sauce

Directions

1. Heat 1 Tbsp butter in a skillet over medium heat.  Add onion and cook, stirring occasionally, until slightly browned and sweet, about 15 minutes.  Remove from heat and set aside.
2. Heat your panini press to medium high.  Butter the outside of the bottom piece of bread.  Spread an even layer of BBQ sauce on the inside of the same piece.  Top with a layer of cheese.  Add a layer of caramelized onion.  Top with a little more cheese.  Spread an even layer of BBQ sauce on the inside of the top piece of bread.  Butter the outside of the top piece.
3. Place the sandwich in the panini press and cook until the cheese is melted and the bread is golden brown.  Let stand about a minute before serving.  Enjoy!

Adapted from Ring Finger Tan Line

Sweet Onion and Pickle Panini

OK.  I admit it.  I first made this recipe last summer when I was pregnant with my youngest daughter.  It just sounds like one of those weird pregnancy cravings, doesn't it?  Well that is how it started, but this recipe is a keeper!  The combination of sharp cheddar cheese, sweet onion, and juicy pickle is amazing.  I sometimes add Havarti cheese to the mix because I love it in combination with the cheddar.  This makes for a quick and easy meal when you are pressed for time, and a nice alternative to plain grilled cheese.  

Ingredients
crusty white bread ( I use a french miche)
2-3 slices of sharp cheddar cheese
1 sweet onion, chopped
pickle slices
butter

Directions

1. Heat your panini press to medium-high.
2. Butter the outside of the bottom piece of bread.  Put a single layer of cheese, topped with a layer of pickles on top.  Layer the diced onions and top with another layer of cheddar.  Butter the outside of the top piece of bread.
3. Place inside the panini press and cook until golden brown.  Let sit for about 2 mintes before cutting in half to serve.  

Portobello, Pesto and Goat Cheese Panini

So I have been on a total panini kick lately.  Melted cheese deliciousness on crispy french bread?  What's not to love?!?  I have been playing around with different combinations and came up with this one.  Fresh pesto with mushrooms and goat cheese makes an amazing sandwich!  I knew it would be good, but it surpassed my expectations.  

The whole family loved it!  The pesto and mushrooms can be prepped earlier in the day, so the dinnertime rush can be kept to a minimum.  Serve with a simple salad or veggies (we chose roasted carrots on this day), and you have a tasty meal to satisfy the masses!  

Ingredients
rustic white bread (we use a french miche)
2 large portobello mushroom caps, remove stem and gills, sliced on angle
4-6 Tbsp olive oil, divided
2-3 Tbsp balsamic vinegar
1/2 C pesto
3-4 oz crumbled goat cheese
butter

 Directions

1. Place the mushroom slices into a bowl and toss with 3-4 Tbsp olive oil and balsamic vinegar.
2. Heat the remaining olive oil in a skillet over medium-high heat.
3. Place the mushroom slices in a single layer on the skillet and cook until softened, about 2 minutes.  Flip and cook an additional 2 minutes.  Remove from heat and set aside.  Chop into large pieces.
4. Heat your panini press to medium-high heat.
5. Butter the outer side of the bottom piece of bread.  Spread a layer of pesto on the inside of the bread.  Top with mushrooms and goat cheese.  Butter the outside of the top piece of bread and place it on top of the sandwich.
6. Cook in your panini press until crust is golden, about 7-10 minutes.  
7. Remove and let cool for a few minutes before slicing.  Eat and enjoy!

(makes 2 adult sandwiches and 1 kid sandwich)

Caprese Panini

Last week I showed you how to make the classic caprese salad.  Today I have another way for you to enjoy that delicious combination of flavors - in a panini!!  This is such a simple meal and it is great for lunch or dinner.  It is a wonderful way to give kids an alternative to plain grilled cheese that they are sure to love.  Adults can eat these with tomato slices and bigger pieces of basil, but I choose to dice the tomato and cut the basil into ribbons so it is easier for my daughter to eat.  Enjoy this sandwich with a salad made from other summer vegetables.  

Ingredients
crusty white bread (I usually use a french miche for paninis)
butter
sliced mozzarella cheese
tomatoes, sliced or diced
basil, cut into thin ribbons

Directions

1. Butter the outside of the bottom pice of bread.
2. Place a single layer of mozzarella cheese on the inside of the bread.
3. Layer with tomatoes then basil.
4. Scatter a few more pieces of cheese on top of the tomatoes and basil.
5. Place the other slice of bread on top and butter the outside.
6. Place into a heated panini press and cook until the cheese is melted and the bread is golden.

BBQ Tofu Sandwich

I may be a vegetarian, but my husband is not.  I have to find meals that will satisfy his tastes while still not containing meat.  This sandwich is a great option!  With the chunky tofu and crunchy onions and bell pepper, it has plenty of heft to it.  Best of all, it is a cold sandwich, so the tofu filling can be made ahead of time to minimize dinnertime stress...a big deal in my house with the two kiddos!

Ingredients

14 oz firm tofu

1 green bell pepper, diced

1/2 C red onion, diced

2 Tbsp cilantro, chopped

1/2 tsp cumin

1/2 C whole-kernel corn

1/4 C vegan mayonnaise

1/4 C regular mayonnaise

1/2 C BBQ sauce

Note: I mix the two kinds of mayonnaise to make it a little more healthy.  Feel free to use only one or the other if you prefer. 

Directions

1. Prepare the tofu by rinsing it and slicing it into 1/2 inch thick slabs.  Then place in a towel or layer in paper towels to press the excess water out of it.  I usually place my cutting board on top of the wrapped tofu with a medium sized bowl on top of it to weigh it down.  
2. Once drained, cut into 1/2 inch cubes and place in a medium bowl.
3. Add the pepper, onion and cilantro to the bowl.
4. Combine the ingredients being careful not to break the tofu.
5. In a small bowl, combine the cumin, corn, both mayonnaises, and BBQ sauce.  Mix well.
6. Gently combine the tofu with the dressing
7. Serve on your favorite roll and top with lettuce, tomato and onion
8. Since the sandwich can be difficult to eat, especially for little ones, I tend to serve this slightly differently to my 3 year old.  For her, I tear up the bread, dice up some tomato and onion, and add the tofu mix.  She is able to eat it just fine with a spoon.  She really loves it!

Adapted from VegCooking.com