Grilled Portobello, Gruyère, and Zucchini Sandwiches with Smoky Pesto

In the mood to grill dinner tonight, McHubby and I wanted something other than regular burgers. We adapted this recipe to include grilled portobello mushrooms for a cross between a veggie burger and a grilled cheese sandwich, but you'll never miss the meat! The bread is perfectly toasted and crisp, and the grilled vegetables are a nice smoky contrast against the creamy, melted cheese.

Adapted from: Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto, Food and Wine

Ingredients
1 packed cup basil leaves
1 large garlic clove, coarsely chopped
½ teaspoon hot smoked paprika
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt
4 portobello mushroom caps
One 8-ounce zucchini, cut into 4 lengthwise slices
4 multi-grain sandwich thins, split
4 ounces Gruyère cheese, cut into 8 thin slices

Directions
In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.

Light a grill. Brush the portobello mushrooms and zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.

Grill the sandwich thins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the bread starts to brown, about 1 minute. Spread the cut sides of the bread with the pesto. Layer 1 slice of cheese, portobello mushroom, zucchini, and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and grill over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.

Caesar Club Sandwich

I’ve been really busy at work this week, so it was a relief to see such an easy recipe for this Barefoot Bloggers selection, chosen by Karen of Shortbread. McHubby loves chicken Caesar salads, so this dish was right up his alley. The flavors of the peppery arugula, salty pancetta, sweet sun-dried tomatoes, and garlicky Caesar dressing were perfect together. McHubby really enjoyed this one! While I thought the flavors of this dish married wonderfully, I don’t usually eat sandwiches and I don't care for mayonnaise, so unfortunately this recipe was only okay for my taste. I’ll stick with having it as a salad.

Source: Caesar Club Sandwich, Barefoot Contessa at Home

Ingredients
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 ½ teaspoons anchovy paste
1 teaspoons Dijon mustard
1 ½ tablespoons freshly squeezed lemon juice
½ cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Caprese Sandwich with Bacon

Inspired by the Insalata Caprese (Caprese Salad), which is one of my favorite spring and summer salads, I used the same ingredients to make this sandwich. Then I topped it with bacon, (because everything is better with bacon). These sandwiches were super easy to assemble—just a matter of cooking the bacon, cutting the tomato and mozzarella slices, chiffonading the basil leaves, and building the sandwich layers. The result is a colorful, fresh, light sandwich with contrasting flavors from the salty bacon and the sweet tomatoes and balsamic vinegar.

For a vegetarian version of this sandwiches, simply omit the bacon.

Ingredients
4 slices bacon
2 fresh club or hoagie rolls
Pesto
1 large or 2 small Roma or plum tomatoes
6 ounces fresh mozzarella cheese
6 fresh basil leaves
Balsamic vinegar

Directions
Add bacon to a cold frying pan, placing the strips side by side. (Do not heat the pan first, as that will cause the bacon to shrink and curl more.) Cook over medium-low heat. (Cooking the bacon over low heat will render the most amount of fat out of the bacon.) Turn over the bacon once in a while, to cook it evenly. When the bacon reaches a deep brown color, it is done. Remove from the pan and place on a plate lined with paper towels to drain the fat.

Cut the tomatoes and mozzarella cheese into ¼-inch slices. To cut the basil in a chiffonade, stack the leaves, roll tightly, and cut across the roll to produce ribbons.

Spread a thin layer of pesto on the bread. Place the cheese slices on the bottom piece of the sandwich bread. Layer the tomatoes next. Evenly sprinkle the basil chiffonade on top of the tomatoes. Drizzle a little balsamic vinegar next. Then top with 2 of the bacon slices on each sandwich and serve.

Oyster Po' Boys

I noticed the farmer’s market opened again this past weekend, but I got there late. Most of the vendors had already left, and the two that were there were packing up. I promised to show up on time next weekend, but before I left, one of the vendors generously gave me two loaves of bread—a baguette and ciabatta loaf—and made my day! With my new unexpected gains, I wanted to make something really good, and decided upon oyster po’ boys.

Usually, oyster po’ boys are constructed on a hoagie roll or French bread, but I used the ciabatta loaf. I also used green leaf lettuce instead of iceberg. These sandwiches were so tasty! The fresh Chesapeake oysters were sizable and delicious, and the chipotle mayo was a perfect flavor accent.

Source: Oyster Po’ Boys, Gourmet, October 2001

Ingredients
½ cup mayonnaise
1 ¼ teaspoons minced canned chipotle chiles in adobo
½ teaspoon fresh lemon juice
6 cups vegetable oil
1 large egg
¼ cup whole milk
2 ½ teaspoons salt
1 ½ cups cornmeal
¼ teaspoon black pepper
2 cups shucked oysters, drained (about 36)
1 (12- to 14-inch-long) loaf soft-crusted bread
3 cups shredded iceberg lettuce

Directions
Make chipotle mayonnaise. Whisk together mayonnaise, chipotle, and lemon juice. Chill mixture, its surface covered with plastic wrap.

Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375°F on deep-fat thermometer, about 12 minutes.

While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 ½ teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well.

Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375°F for each batch.

Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently.

Croque Monsieur

Croque monsieur is simply a fancy French grilled ham and cheese sandwich, and this recipe is delicious! I used a crusty French loaf for the bread, which adds a wonderful crunchy texture. The Gruyère, ham, and mustard complement each other perfectly, and the cheese sauce adds richness to the flavor of the sandwich. The result is a tasty indulgence. Thanks to Kathy of All Food Considered for such a great Barefoot Bloggers selection.

Source: Croque Monsieur, Barefoot in Paris

Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyère, grated (5 cups)
½ cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Directions
Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, ½ cup grated Gruyère, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyère. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.