Remember ordering a grilled cheese sandwich? Unheard of now for many of us who get
food-bored.
Chefs in trendy spots are capitalizing on interest in new taste experiences in
sandwiches with great results! Sandwich creativity can include avocados, unique cheeses,
variety breads, hummus, sprouts, peppers, exotic mustards — not what many of us once
expected in a sandwich.
Here are two sandwiches that are, indeed, adventures. In fact, for one tester, who
would be perfectly happy with the prosaic grilled cheese, these sandwiches were a bit too
adventurous.
Maybe the sandwiches are "women fare". Women testers gave star ratings. Men,
we found, would not likely say, "Can you pack me a lunch with that great portobello,
goat cheese and sun-dried tomato sandwich?"
These sandwiches were described as "easy-to-make" by the creators. Not
exactly. But, good? Yes, indeed! In fact, prepared as open face sandwiches on small pita
wedges, these sandwiches would make a great hors d’oeuvre. That was a suggestion of
the male testers. Or, for fall tailgate parties, these sandwiches will add just the right
dazzle.
Eggplant and Mozzarella Sandwiches with Pesto Spread
Ingredients:
Pesto Spread:
1 c fresh basil leaves
1/2 c walnuts
1/2 c grated fresh Parmesan cheese
1 t hot pepper sauce (or to taste)
1 medium garlic clove
1/8 t salt
3 T olive oil
Sandwiches:
3 T olive oil
1 medium eggplant, cut into
1/2-inch slices
1 sweet red pepper, roasted
1 Italian flatbread (foccacia,
or other flat bread round)
8 oz. mozzarella, grated or sliced
Directions: Spread: Combine basil, walnuts, Parmesan cheese, pepper
sauce, garlic and salt in blender or food processor. Process. Gradually add olive oil
until well blended. Eggplant: Pour olive oil on large cookie baking sheet (with sides).
Dip eggplant slices in oil on both sides (won’t cover completely). Place eggplant, on
sheet, under broiler. Broil several minutes. Turn and broil on other side. When cooked,
leave on sheet in oven until needed. Roasted peppers: Slice red, sweet pepper in
half. Remove seeds and stem. Place pepper halves, cut side down, on baking sheet. Brush
tops with olive oil. Place peppers under broiler and broil until skin begins to blacken.
Remove from oven. Place a bowl or container over the peppers to contain steam. Allow
peppers to sit covered. Steam will soften skin which may then be easily peeled off. Slice
peppers. Assembling sandwich: Spread bread with pesto. Place eggplant on next, then
mozzarella. Add roasted pepper slices. Top with remaining bread. Option: If eating right
away, wrap sandwich in foil and place in warm oven so cheese can melt. Serves 4.
Portobello Goat Cheese Sandwiches with Sun-Dried Tomato Spread
Ingredients:
Spread:
1/2 c sun-dried tomatoes, packed in oil
1 T olive oil
1 t pepper sauce (or to taste)
1 garlic clove
Sandwiches:
1 T olive oil
2 large portobello mushrooms, each cut 1/2-inch
thick (or regular mushrooms may be used)
Flatbread such as foccacia or 6-inch hero rolls
4 oz. goat cheese, cut into 1/4-inch slices
Directions: Spread: Combine tomatoes, olive oil, pepper sauce and
garlic in blender or food processor. Process until smooth. Sandwiches: Heat oil in
12-inch skillet over medium heat. Add mushroom slices. Cook until tender on both sides,
turning once. Pizza Style: Spread tomato mixture on flat bread. Layer mushrooms,
then goat cheese on top. Place bread with topping under broiler and broil just until
cheese begins to melt. Hero Style: If using hero rolls for sandwiches, spread
tomato mixture on bottom of rolls, layer mushrooms and cheese. Add roll tops. Serve cold
or wrap in foil and place in warm oven until serving time. Serves 4.
Sandwiches
have gone glamorous. 
