Grilled Vegetable, Herb and Goat Cheese Sandwiches

That's more like it!!! My good friend Leisha made this sandwich and LOVED it so she put it on her blog and she is an amazing photographer...(and cook for that matter!) Look how much better that looks than mine...it is embarrassing! I need someone to teach me how to use my camera! Leisha, you should just make all my recipes and take pictures and then I will use them on my blog...ha ha!

This is a recipe that I saw Giada De Larentiis do and I thought that it looked delicious and so I tried it...and it is! I changed a few things and added some caramelized onions, but it is really close to what her recipe is. I brought it to the beach for a bonfire with friends and let some of them and their husbands try it and they all agreed that it was definitely "blog-worthy" and that they would make it again and again! And so would I. I really loved it and have thought about it often and made it again since...and I want one right now, so there you go. Don't be afraid of the goat cheese, it is amazing, but if you are not a fan, just choose a different cheese! And if you are not loving the type of vegetables, you can switch those out with your favorites too! Me, I wouldn't change a thing! I loved every bite! It will be your new favorite...it is mine!

P.S. I know the pictures never make it look that great, but it is that great!

INGREDIENTS:

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 cup chopped fresh basil leaves
• 1-2 tablespoon chopped fresh thyme leaves
• 1/2- 1 teaspoon kosher salt
• 1/2- 1 teaspoon freshly ground black pepper
• 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 1 onion, diced and caramelized
• 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise (IMPORTANT: I love the brea one's from costco the day of!!! They have to be fresh, just baked that day...it makes all the difference!!!)
• 1 cup (6 1/2 ounces) goat cheese, at room temperature
• 3/4 cups baby spinach and 3/4 cups arugula
• 1 Tablespoon of Balsamic Vinegar (for the caramelized onions)

Directions

Place a grill pan over medium heat, or heat up the grill.

In a pan, begin to caramelize the onions in a little butter. The more caramelized the better!! I like to caramelize my onions beyond recognition, to really make them sweet, but that is just me. When they are a few minutes away from being done, add about a tablespoon of balsamic vinegar. It is AMAZING! Then let them sit and cool until you need to used them.

In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.

While the vegetables are cooking, spread the goat cheese on the top and bottom of the baguette halves. Then spread the olive oil mixture over the goat cheese. (I didn't use all the olive oil, I just spooned all the basil and sun-dried tomatoes out of the bowl and onto the baguette.) Place the cooked vegetables on the bottom half of the baguette. (I soaked up some of the oil from off the vegetables with a paper towel). Add the caramelized onions over the top of the vegetables. Arrange the spinach and arugula on top of that. Add some salt and pepper to taste. Close the sandwich and put tooth picks in it to hold it all together.

Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours. You have my permission to devour! I want one right now! Enjoy! Thanks Giada!

Tomato, Havarti & Basil Baguettes

Anyone for a picnic? These sandwiches are perfect, actually they are perfect for eating anywhere! Whenever I make these sandwiches if feels like a real treat because there is almost nothing else I would rather eat!

(I took these pictures from Elise's blog because surprisingly I don't take pictures of EVERYTHING I eat!) But she made the sandwiches, had a picnic and blogged about it, so thanks Elise! Love this tree shot too, it makes me feel like I was on the picnic too!

My Inspiration: When I was 5 months pregnant, I took a trip to Europe! For the first 5 months of my pregnancy I was crazy sick!!! I couldn't eat anything at all, really! I was even throwing up the whole way over on the airplane! But somehow while I was there, the switch flipped! And I felt perfectly fine, had tons of energy and was beyond hungry! So, there was this little "eatery" in London that was so delicious! Everything was so fresh and crisp, we all loved it, plus it was fast and easy! They actually have opened one in NYC and DC too. We'll have to see if it matches up! It is called "Pret A Manger"!

We loved it! Anyway, I ordered the Brie and Basil Baguette! It had only brie cheese, tomato and Basil. That's it! But it was so fresh and I adored every bite! I ate the entire baguette and then proceeded to order a second and then ate that entire one as well! I classified myself to everyone as being "ferociously hungry". That is the only way to explain it! You know what I am talking about if you have been pregnant...I hope! Anyway, they each were probably almost a foot long!

So, before you judge...

A. I hadn't really eaten in 5 months

B. I was eating for two

C. Baguettes are actually really skinny ok!

Anyway, I craved that sandwich the rest of the trip and when I came home I decided to make one! Then I kind of added some things and switched it around a bit! Made a pesto mayo to give it a little something extra. Anyway, this is what it turned out to be and I love it!

Ingredients:

~1 FRESH Baguette, it has to be fresh!!! (I like the Brea ones from Costco- get it the day of)

~Tomatoes- about 3 or 4 depending on size

~Fresh Basil- about 6-8 whole leaves

~Havarti Cheese- (it is much more people friendly than brie, plus it really adds a nice almost nuttiness and richness to the sandwich!) Love this cheese! Mozzerella is way too flavorless!

~Mayo

~Jarred pesto (I like the classico brand, I don't know why)

~Lemon

~ Salt & Pepper to taste

How to make the pesto:

Mix together a couple tablespoons of Mayo with a tablespoon or so of pesto. Then add a squeeze of lemon if you have it. It just makes it taste a little fresher. (It shouldn't taste like a lemon pesto- just a light squeeze). It should be more white than green, but still a significant amount of green! Sorry if I am confusing you!

How to assemble the Sandwich:

Slice the baguette lengthwise, leaving one side still "connected".

Add the Pesto Mayo generously...

Layer the cheese along the bottom of the baguette generously,
Then add a layer of sliced tomatoes generously,
And a layer of whole basil leaves generously, from end to end. And I love a lot of basil!!!
And then top with a little salt and pepper!

We put tooth picks in after to keep it closed and then eat and enjoy!

They are still good in the fridge for up to two days! Let me know what you think, but my whole family, on both sides...we are all sold!!!

Open-faced Greek Sandwiches

So, let's take a little trip to Greece! This is quite possibly my favorite thing to eat lately! I love these greek flavor combinations and it tastes so fresh and light. Also, it is crazy how easy it is! I think you would be able to do a version of it using other ingredients but I get all mine from Trader Joe's and I couldn't imagine it any other way! Please try this...it is so good I just want to talk about it with you!

Ingredients:

Garlic Naan

Hummus

Tomatoes

Cucumber

Feta Cheese

Salt and Pepper to taste

(I've never tried it with Kalamata olives, but that might be good too!)

How to Assemble: No cooking required, just assembly!

Take the hot naan out of the oven, spread the cold hummus on top generously. Then top with the tomatoes and cucumbers. Sprinkle the feta cheese on top and a little salt and pepper if you wish.

Garlic Naan- I think it has to be the frozen garlic kind! This yogurt based bread is so chewy and delicious and is the perfect texture for the creamy hummus and crunchy cucumbers!

(I have never tried using anything except naan- but I guess you could try maybe a flat bread or pizza dough and then add garlic and parsley. I think pita is a little too dry and flavorless.)

Put a piece of naan into the over at 400 degrees for about 2-5 minutes. Make sure it is hot throughout. Then immediately add the cold hummus and topping and eat while it is still hot!

I am kind of a connoisseur of hummus! I love hummus and I have not found a better hummus than the original one from Trader Joe's. You can taste the garlic and hint of lemon but it isn't as bitter as a lot that I have tried...which means, just the right amount of Tahini!

Yes, I know, get a life, but I care about Hummus, clearly!

While you're preheating and cooking the naan, dice the tomatoes and cucumbers.

I love the Campari tomatoes from Costco and the Persian Cucumbers from Trader's!

Then Sprinkle on the feta and enjoy!!!

I love these flavor combinations! It couldn't be easier, and there is everything you could want in this refreshing treat... Hot and Cold, Crunchy, chewy, creamy, salty, sweet (from the tomatoes)! It is a winner! Can't wait to hear what you guys think!