Happy Easter to all! Hope you had a wonderful weekend!
Looking for a summery menu a week ago, I decided to make my favourite two salads, Amish Macaroni and June Vance’s Four Bean. I wasn’t in the mood for hamburgers and went searching for something a little different as a quick accompaniment. I found it in this sandwich which mimics one of my other favourite salads, Cabrese, with mozzarella cheese, tomatoes, and fresh basil. Just before we sat down to eat I assembled the prepared ingredients and fired up our stove top grill…the result was awesome!
Grilled Margherita Sandwiches (Adapted from CookingClub.com)
Prep Time: 15 minutes Cook Time: about 10 minutes Level: easy Makes: 4 sandwiches
• 8 (1/2-inch) slices crusty Italian bread
• 2 large garlic cloves, quartered
• 4 to 8 thin slices whole-milk mozzarella cheese (about 3 oz.) (I was tempted to use goat)
• 2 large plum tomatoes, thinly sliced
• 2 or 3 fresh basil leaves per sandwich
• 1/2 teaspoon garlic-pepper seasoning
• 1 -2 tablespoons extra-virgin olive oil
• Roasted peppers (optional)
Rub both sides of each bread slice with garlic and a little extra virgin olive oil. Place 4 slices on work surface; top each with one-fourth of the cheese and half of the tomato, roasted peppers and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet or on a stove-top grill over medium heat until hot.You could use a panini press I guess.
Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
Sunday at noon we usually head off to the symphony. Before we go I like to get a head start on dinner! Et voila…slow cooker….. This recipe was served by our friend, Kitti, and with or without the chorizo it was great. Serve with your preference of rice or maybe with quinoa. I think it wold also make an awesome spaghetti sauce!
SLOW COOKER EGGPLANT WITH CHORIZO AND TOMATOES
- 2 large onions chopped
- 1 eggplant sliced
- 3 carrots chopped
- 1 can tomato paste
- 1 can of tomato sauce6 to 8 cut up Roma tomatoes
- lots of garlic
- 1 chopped red pepper
- browned chorizo or sausage pieces (omit if you want a vegan dish)
- fresh baby arugula ( a handful)
Brown the chorizo in olive oil . Remove and place on a paper towel.
Add onion, garlic, and eggplant to frypan. Cook, stirring often (about 5 minutes).
Stir in the tomatoes, sauce and paste. Cook 5 minutes more.
Add seasonings: cumin- salt-pepper- OPTIONAL cayenne pepper.
Place all ingredients into the slow cooker, stirring well. Top with a handful of the arugula.
Cover and cook on high for two hours or less.
Just before serving add more arugula to the individual dishes.