Posts Tagged ‘sandwich’

Simple sandwich of Bacon, Lettuce, Avocado and Tomato with Pesto and a side of Mixed Greens Salad.  Simple is good.  Very good.

BLAT with Pesto

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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 of hot sausage, manchego, pesto, grilled red onion, jazz apple, anaheim chile grilling

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

Sandwich of hot sausage, manchego, pesto, grilled red onion, jazz apple, anaheim chile

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Grilled Portobello Mushroom with balsamic marinated portobello, grilled red pepper, proscuitto, basil, red onion, white cheddar cheese and basil pesto.  Yes, it was delicious.  Served on a lightly toasted Kaiser roll.

Portobello Mushroom Burger 1

20140624_191356 Portobello Mushroom Burger upright

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Tonight was lazy.  When I feel lazy there is nothing better than taking food from the refrigerator that needs to be consumed before the next marketing trip.  So weekend meals around here is whatever is in the ‘fridge.  Tonight I constructed a simple sandwich by grilling some eggplant, zucchini, red onion and some chicken pieces that were doused with balsamic vinegar and left to sit for a bit.

In the past I’ve used a ciabatta bread or foccacia bread for these sandwiches.  I haven’t been happy with them though so this time I used a Mexican Telera bread that is usually used for Torta sandwiches.  Perfect.  It grills up nicely but doesn’t get so crisp that it hurts your tender mouth tissues.  That’s why this was perfect.

I made some  fresh basil pesto, blistered some red pepper and sliced up a bunch of provolone cheese.  We ended up with some delectable panini sandwiches that I finished on the Cuisinart Griddler rather than the BBQ grill so that I could gently press the sandwiches without burning myself.

Here are the results and believe me, they didn’t last long!

Panini Raw

Panini Cooked

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Leftover corned beef is something we cherish.  They are plenty of recipes on the internet for using up your corned beef: hash, casseroles, colcannon.  My favorite is a hearty sandwich with salad on the side.

This is a ciabatta roll spread on both sides with wholegrain mustard, then some (ok, a lot of) grated Irish cheddar,  a layer of caramelized onions topped with shredded leftover corned beef.  It is heated in a dry pan until the cheddar melts then served quickly so all that gooey cheese is all melted into the corned beef when it’s served.  Love this sandwich!

Leftover Corned Beef on Ciabatta with wholegrain mustard, caramelized onions and Irish cheddar

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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!

Grilled Portobello with Goat Cheese, Roasted Peppers and Proscuitto

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Leaving Mother’s Day fare in our wake, for tonight we decided on simple vegetable grilled sandwiches. We used a marinated portobello with garlic and vinegars, red pepper and almond puree, caramelized onions with spinach and basil leaves on a ciabatta bun. It’s one of my go-to recipes for an easy yet healthy meal. I put this one together in the 70s when I had a limited budget and a co-op membership. And yes, I made the ciabatta with all its holes.  Served with a herb and mixed green salad, homemade balsamic vinaigrette and a Sancerre wine to complement. As a surprise I had fresh strawberries as a condiment instead of anything brined and it worked beautifully.

portobello with red pepper romesco sandwich

A great way to utilize leftover vegetables from Mother’s Day and have an easy meal free of time consuming cooking.

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A cooks night out is a wonderful experience.  For a few hours, being away from a flame and out of harm’s way from razor-sharp knives while removed from the demands of meal preparation is a delightful treat.

For me, dining out doesn’t have to be a fancy meal spanning several hours but it has to be good food.  Good food governs my desire accompanied by a hearty brew or a fine wine alongside.  Therefore, I follow the perceived aroma when I review a menu and if I end up at a white cloth eatery or a local order-and-take-out place then that is where my tastes have steered me.

This weekend what I craved was a casual experience with terrific food flavored such that it totally satisfied my palate.  My appetite wasn’t taking precedence here.  My taste buds were in charge.  In San Diego, it is easy to satisfy my requirements.

My dining companions and I ended up in North Park.  We heard there was an arts festival that evening and thought that would be a relaxing and stimulating stroll after our meal.  We’re a motley crew with eclectic tastes so arts and food just seem to fit like a glove.

North Park, San Diego

North Park is dense with fine food establishments from sit down eateries to places where you need to perch on a planter while you eat.  It is an area with restaurants galore, great deserts shops, taverns and bars, even a wonderful coffee spot to end the night, Café Calabria.

We began the night at Carnitas Snack Shack, always a favorite, which specializes in pork (you guessed it) carnitas!

carnitas menu

While we waited for our food, we enjoyed the ambient artwork and the raised bed of vegetables behind our table.

carnitas mural

Our starter was an exquisite Pork Belly appetizer with sweet chili glazed served with a frisee salad.  It was tangy sweet, melt in your mouth memorable, balanced by the slightly bitter flavor of frisee with some fresh radishes to surprise your palate.

 pork belly appetizer

One of my companions (with a mouth the size of a mason jar opening) ordered the Snack Shack Triple Threat Sandwich: pork Schnitzel, pulled pork, bacon pepperoncini, pickle relish, shack aioli served with a sweet corn salad.  I had to participate in an arm wrestling match in order to get a bite; it was that good!

carnitas triple threat sandwich

The last dish we enjoyed was the Carnitas Tacos: two carnitas tacos with guacamole and salsa fresco served with a sweet corn salad.  If you prefer, you can order this as a torta sandwich.  This one made my taste-buds smile and my tummy feel content.

carnitas tacos

We did order the seasoned fries, served with a sinfully good bacon ketchup, but they vanished before I could get a photo.  Let me just say that this food is so good that you should try to get photos before it hits the table or it’s gone in minutes.

After dinner, we strolled the length of the arts festival and encountered some wonderful food trucks.  Too full to taste them we just stood and inhaled their goodness.  This one represents some fine restaurants in the San Diego area.  Great food all around.

indigo grill truck

The evening ended with a visit to a brew market and then a tavern for a glass of chocolate stout to top off the evening.

north park brew market

chocolate stout

One of us, not me, bought a decadent piece of cake at a nearby bakery before we left the area.  It too mysteriously vanished before I could take a shot of it—or get a taste!  But word has it that we should go back so I can get my own piece.

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One of the best aspects of a holiday is the leftover food.  There are dozens of ways to deal with leftovers from using them again as they were or remaking them into new and different dishes.  I usually choose to create something new from the old so that it’s seemingly fresh and inviting all over again.

In this case, the leftover corned beef needed a lift.  So, along come two great pieces of Puliegese bread, some olive oil and slices of leftover corned beef.  Add to that some Guinness caramelized onions with a tart coarse seed mustard and some nutty Gruyère cheese.  And we have a new dimension to our leftover corned beef dinner: The Leftover Grilled Corned Beef and Cheese sandwich.  Of course, it was served with a side of Gruyère mashed potatoes and cornichons  for contrast.  And don’t forget a good bottle of stout.

Corned Beef Sandwich with Guinness caramelized onions and Gruyere cheese

Corned Beef Sandwich with Guinness caramelized onions and Gruyere cheese


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