Grilled Sausage, Apple and Vegetable Sandwich

Summer grilling means a nice sandwich made with Grilled Hot Italian Sausage, Anaheim pepper, red onion, Jazz apple, Manchego cheese and pesto on sourdough bread.

Sandwich served with mashed pinto beans flavored with onions, serrano chile peppers, bacon, tomatoes and chili powder with a light touch of salt.

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My Version: Farmshop Herb-Lemon Marinated Chicken

An adapted version of a menu item from Farmshop, Santa Monica. Herb-Lemon Marinated chicken served with Pistachio Salsa and a side of Mixed Peppers and Jalapeno chilies with fresh white corn, capers, red onion and red wine vinegar. I liked it.

 

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For Summertime: a Grilled Portobello Sandwich

This is one of my favorite summer dinners that is quite easily adaptable to vegetarian or variation.  Can’t beat that. The sandwiches for dinner tonight were served with an Asian style cabbage slaw on the side (not pictured).

The recipe was a simple construct: Portobello mushroom and mixed bell peppers in a homemade balsamic-garlic vinaigrette, grilled, mixed with chopped basil, and stacked on top of goat cheese and prosciutto, between two thin buns then grilled again until hot. A wonderful pressed sandwich for a filling dinner. One of our favorites for warmer weather.  You can easily change it around by adding a thin sliced chicken breast in place of the prosciutto or firm pan seared tofu for a vegetarian option.  We also add grilled avocado occasionally.  So play around on the grill and create something tasty!

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My Italian Pollo All’Arribbiata

This is a wonderful, flavorful Italian meal called Pollo All’Arribbiata (Chicken in Angry Sauce). I received the recipe in Italy last fall. Basically this dish is a braised chicken (dark meat) in a spicy tomato sauce using an assortment of peppers, onion, garlic and herbs.

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