Tag: sandwich
Fresh Mozzarella and Tomato Sandwich
Eat them while the tomatoes are still around…
- Sliced baguette or a piece of garlic bread
- 1 tablespoon mayonnaise
- 3 to 4 slices fresh mozzarella (1/4 inch thick)
- 5 to 6 fresh basil leaves
- One medium tomato or several grape tomatoes, cut in half
- Salt
Cut a big enough piece of the garlic bread and slice and toast. Spread the mayonnaise on both pieces of bread. Place the mozzarella slices on one side of bread and sprinkle some salt. Place the tomatoes and basil leaves. Place the other piece of bread on top and serve.
Brie and Fig Grilled Cheese served with Sweet Potato Fries
I made this dish after eating at Food restaurant in Summit, NJ. I took a friend out for lunch and ordered a brie and fig grilled cheese with sweet potato fries.
Before going there I spoke to the summit patch editor to see if she would be interested in a recipe replication with an article. She was fascinated and said yes.
As I looked through the menu, this particular dish stood out to me. I love sweet flavors mixed in with savory. I also love any kind of fries- especially sweet potato. Sweet potatoes are extremely healthy and I try to incorporate them into my diet as much as I can.
The original dish was good but a bit too rich for my taste. It was clearly cooked it butter and had too much fig jam in it. I started with whole wheat sour dough bread and added a fig compote instead. The fig compote is less sweet and a bit more savory. I also added peppery arugula to the mix.
Overall, I ended up with a delicious, healthy sandwich and fries. I of course made the sweet potato fries in the oven and added my favorite ingredient- smoked paprika.
Try the brie and fig grilled cheese with sweet potato fries for lunch next time…
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Monica’s Veggie Sandwich
I am a creature of habit. I eat the same lunch everyday- well, almost! The interesting thing is that I don’t like to eat the same thing for dinner everyday… when someone asks what my favorite thing to cook is- I can never come up with an answer. I am always looking to make something different or cook the same thing in a different way. Somehow this need never spills over to breakfast or lunch. I have been eating the same energy bar for breakfast everyday- for almost 2 years now- and I look forward to it! Same thing with my lunch- I have a veggie sandwich made the same way without getting sick of it. It is very healthy and delicious. I start with whole-wheat bread, and add lots of crunchy vegetables. The cheese provides a decent amount of protein with out going over board. The key ingredients are the tomato chutney and the wasabi mayonnaise. The mayo definitely has a kick to it- so if you are not too inclined to make the sandwich spicy, eliminate it. The tomato chutney can be substituted with hummus but I love the tartness of the chutney! It is very important to add salt to your sandwich, a lot of people forget to do that- and a bland sandwich is definitely not a tasty one! I add garlic and onion powder as well – they give the sandwich a nice earthy element without overpowering it. I love potato chips with my sandwiches and have found some really nice ones that are low in fat but definitely high in flavor. Portion control is of course the key when it comes to potato chips… and I am not sure if I have mastered that art yet!
- 2 slices whole-wheat bread
- 1 tablespoon tomato chutney- from Trader Joe’s
- 1 teaspoon wasabi mayonnaise
- 1 carrot, shredded or 1/3 cup pre-shredded
- ¼ red bell pepper, sliced
- 1 small tomato, sliced
- ¼ cup sliced English cucumber
- 1 slice spicy Monterey Jack cheese
- Sprinkle of salt
- Sprinkle of garlic powder
- Sprinkle of onion powder
Spread the tomato chutney on one slice and the mayo on the other. Working on one slice, add the cheese, carrot, red pepper, tomato and cucumber. Sprinkle the salt, garlic powder and onion powder. Place the other slice on top and press down gently with palm of your hand. Cut in half and serve.