Sometimes I wonder if a sandwich is the perfect food. Endless opportunities for fillings, stuffed between carbs, glorious carbs. Where do we sign up?
This week, we are looking at 3 different sandwiches that can be made with ingredients that you can pick up at the market!
Grilled Cheese with Chicken, Cheese, and Grapes – Adapted from Plow to Plate
- 1 thinly pounded chicken breast
- Olive Oil
- Garlic Salt
- Cracked Black Pepper
- 2 slices of your favorite bread
- Pat of butter, softened
- 1 Tbsp mayonnaise
- 2 oz cheese, sliced thin
- A handful of red grapes, slivered
- Heat olive oil over medium-high heat in a small sauté pan. Season both sides of the chicken breast with garlic salt and pepper. Cook chicken breast about 5 minutes per side until cooked through. Set aside.
- Butter the outside of the pieces of bread (the sides that will touch the pan.) Smooth mayonnaise over the inside of the bread slices. Top each piece of bread with slivered grapes and cheese. Place chicken breast in the middle. Make a sandwich, carefully grill in a sauté pan over medium heat with pan covered. Cook until both sides are golden brown, crispy, and the cheese is melted, flipping once during cooking.
Grilled Eggplant Pesto Sandwich – Adapted from East End Food
- 2 eggplants, medium
- 6 Tbsp olive oil
- 6 Tbsp pesto
- 1 cup tomato sauce
- 8 oz mozzarella cheese, sliced
- 6 rolls or bread of your choosing
- Pre-heat grill or oven to 400 degrees.
- Slice eggplants into rounds and brush with olive oil.
- Place eggplants onto hot grill and cook 6-8 minutes (can also be roasted on sheet pan in over for 20 minutes).
- Slice rolls or bread, toast if desired.
- Assemble sandwiches by spreading pesto onto roll, top eggplant with tomato sauce and sliced mozzarella cheese.
BLT Fried Egg-and-Cheese Sandwich – Adapted from Food and Wine
- 4 thick slices of bacon
- 2 slices of cheese
- 2 thick slices of rustic white bread, toasted and hot
- 1 tablespoon mayonnaise
- 4 tomato slices
- 2 leaves of butter lettuce
- 1 tsp unsalted butter
- 1 large egg
- In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
- Set cheese slices on 1 piece of toast. Spread the mayonnaise on the other piece of toast, then top with the bacon, tomato, and lettuce.
- In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.
Market Shopping List:
Tomato Sauce – Taste NY