This is the sandwich I made with the Roasted Pepper Tomato Tapenade.
It is simply delicious and it’s something you can totally make in a rush. If you’ve got the tapenade in your fridge, the sandwich comes together in a few minutes. All you need is a whole wheat bun, some turkey, sweet onion, fresh garden tomato and some extra sharp white cheddar cheese. If you have a couple large basil leaves that is an excellent finishing touch.
I had about 30 minutes between errands and my daughter’s dance class last weekend to make myself and her something to eat. This is what I made for ME because while I had fed the kids breakfast, I ran out of time to feed myself, so by lunchtime I was starving. In a rush, I started grabbing things from the fridge and this was what became of it.
I managed to snap a few photos somehow before I chowed it down and ran out the door to get my girl to her dance class.
Turkey Tomato White Cheddar Melt
For each sandwich (two halves):
- 1 whole wheat bun, sliced in half, lightly toasted
- Roasted Pepper Tomato Tapenade (recipe here)
- Thinly sliced sweet onion
- A couple very thin slices natural smoked turkey
- A slice or two of fresh garden tomato for each side
- Slices of extra sharp white cheddar cheese
- A couple large fresh basil leaves (or several smaller ones)
- Slice each half of the bun with a good layer of roasted pepper tomato tepenade.
- Set it on a baking sheet, then arrange several thin slices of sweet onion on top of the tepenade.
- Cover with the thin slices of smoked turkey and then a slice or two of tomato (whatever fits!). Top the tomato with a couple slices of white cheddar cheese.
- Bake at 400 until the cheese is good and hot and bubbly and melty.
- Top with a couple fresh basil leaves. Enjoy!
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Thursday’s Treasures, Friday Food Fight and All my Bloggy Friends.
on Toasted Ciabatta with Melted Gouda Cheese
Today I was HUNGRY and needed something substantial. Something with protein. I briefly considered making up a BLT, but I decided I didn’t want to mess with making bacon. I needed something quick so I could get back to work.
So an egg sandwich sounded about right … But I wanted something really tasty that would satisfy my hunger AND my taste buds. Pesto rosso to the rescue! If you haven’t heard of Pesto Rosso, it’s a magical tomato pesto made with sundried tomatoes and almonds. The Foodie Physician introduced me to it. I have had this lovely red pesto several times spread on toast for a snack and reveled in the taste of it each time, but today I thought I would put it to the test in a sandwich.
A few minutes later I was munching on one of the BEST breakfast sandwiches I have ever had. The lovely ciabatta and fresh garden tomato are wonderful, of course, and the sweet pepper and onion certainly pitch in along with the melted gouda cheese, but the Pesto Rosso is what really turns this sandwich from a ho-hum regular run-of-the-mill sandwich … into a sandwich to remember.
Sweet Pepper Pesto Rosso Breakfast Sandwich
Makes 2 normal-sized breakfast sandwiches or 1 extra large one. I used Gouda cheese from Dofino, since they were so kind as to send me samples.
- 1 egg
- About 1 tablespoon of chopped sweet bell pepper (I used yellow … red or green would work too)
- About 1 tablespoon of chopped sweet onion
- Several slices of Gouda cheese
- Ciabatta bread, sliced horizontally (I used my homemade ciabatta)
- Pesto Rosso (recipe here)
- Sliced fresh garden tomato
- In a small bowl, whisk the egg with a small spoonful of cold water till smooth (the water will help keep your egg moist and perfect). Season with Red Robin Seasoning (or your favorite seasoned salt) and fresh ground black pepper, then stir in the chopped sweet onion and bell pepper.
- Heat your frying pan to medium heat, pour in the egg mixture, reduce heat immediately to medium low. Cover the egg with gouda cheese slices, then set the cover on the pan and let cook, checking frequently, until the egg is cooked through and the cheese is melted. I pushed in some of the edges of the egg to make it into a more manageable size for the sandwich.
- While the egg is cooking, cut 2 pieces of ciabatta about the size for half of your egg (or a large piece of ciabatta if you are making a ginormous sandwich), slice them horizontally and toast the bread, then spread the bottom half of the ciabatta with a generous amount of Pesto Rosso. Slide the egg on top of the Pesto Rosso and then add fresh tomato slices and the top half of the ciabatta bread.
This recipe was shared at Thursday’s Treasures, Full Plate Thursday, Friday Favorites, Fit & Fabulous Fridays, Weekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday and Kitchen Fun Friday.
This is such an amazing sandwich. It’s really so simple. But it takes the whole concept of Bacon, Lettuce and Tomato to a new level. All you have to do is add a little bit of sweet onion and some gouda cheese, get that cheese really good and melty and OMG you will be drowning in heaven when you eat your sandwich. So that’s why it’s a Sooo OMG BLT. SOMG = Sweet Onion Melted Gouda. How sweet is THAT?
The most necessary thing for this sandwich is a fresh-from-the-garden tomato. If you don’t have a garden (or a friend or relative who has a garden who will share a tomato), one from the farmer’s market will do in a pinch. If you’re going to use a grocery store tomato, just skip this whole idea. Go make something else. Because to get the true essence of a really great BLT, you need a really good fresh garden tomato.
The sweet onion and the melty gouda cheese elevate the bacon and the heavenly homegrown tomato taste and then the mixed greens come along and top it all off with their beauty and crunch. You really must have at least one of these beautiful sandwiches during tomato season … I have had two so far and I’m SO tempted to make another one … SOMG they are SO good!
Sweet Onion Melted Gouda Bacon Lettuce and Tomato Sandwich (SoooOMG BLT!)
For each sandwich:
- 1 nice thick slice of bread (homemade bread works the best … I used my dad’s whole wheat yogurt bread)
- 3 slices of lower-fat, naturally smoked, thin-sliced bacon
- Thinly sliced sweet onion
- Fresh garden tomato slices
- A few slices of Gouda cheese (I used Dofino Gouda that they sent me … )
- Mixed greens
- Cook the bacon strips to your liking. I like mine a little floppy, but my sisters hate the way I make bacon. My kids love it though. (HA! For once I am validated by my kids.) Use a clean kitchen towel or paper towels to soak up the excess fat from the bacon.
- Set the bread on a baking sheet covered with cooking spray. Cover the bread with a layer of bacon, then several slices of the sweet onion, then make sure you cover the whole thing with fresh tomato slices. Cover the tomato with slices of gouda cheese.
- Bake at 400 for about 8 – 10 minutes or until the cheese is really good and melted and bubbly.
- Remove the sandwiches from the oven and carefully transfer each sandwich to a plate and add a good tumble of mixed greens. Then revel in the joy of a purely wonderful sandwich.
I want to thank Dofino cheese for sending me some of their wonderful Gouda cheese and my amazing friends from the BOHO tribe for helping me name this sandwich! It was Uncle Gary from Uncle Gary’s Gourmet Peppers and Pepper Jelly that thought of this name.
This is an #onionlove post.
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Do you want to know a secret? Those Tarragon & Sunflower Roasted Vegetables that I shared the other day? There’s a way to make them even better … I didn’t think it was possible, but my gosh they make an incredible sandwich. Put them on a good bun and then melt smoked cheese over the top and oh my gosh it’s heaven. I’m telling you, you really need to try this.
It was Ann at the Fountain Avenue Kitchen that gave me the idea when she posted her Grilled Pesto Veggiewich, which looks totally yummy, and I LOVE that word: vegiewich! I didn’t have any of that gorgeous multi-grain bread, and I don’t have a panini maker, but I have some really good hot dog buns left over from our camping trip and I have a fridge drawer full of gourmet cheeses from Dofino cheeses that are just dying to be made into something delicious.
And thus a new sandwich is born. I have made this sandwich twice already and I’m going to have another one for lunch today. If you really must, you could add some chicken or something, but trust me, you won’t miss the meat. The vegies and cheese are just divine. It tastes like there’s some magical sauce in there, but I didn’t add any sauce.
Cheddar & Smoked Gouda Roasted Vegie-wich
- Good quality homemade or bakery buns (white or whole wheat … whole wheat of course is healthier)
- A bunch of Tarragon & Sunflower Roasted Vegetables
- Smoked gouda cheese, shredded
- Sharp cheddar cheese, shredded
- Take your bun and pile a bunch of the roasted vegetables on it. Shred and mix the cheeses, then cover the vegies with the lovely cheese.
- Set the bun on a baking sheet, set it in the oven (or toaster oven) and bake at 350 for 10 minutes or so or until the cheese is nicely melted, the bun is toasted, and the vegies are hot.
- Take the vegiewich and put it on your plate and gobble it up while it’s still hot. A little bowl of melon is a lovely accompaniment. Have napkins handy because it might get a little messy …
Why does the idea of smashing a chickpea sound so appealing?
I think it’s for the same reason that hitting something hard at TaeKwonDo feels good. It’s all those little things in life that just make you angry that you will never mention to the person that is bugging you because you’re just too nice to say it or you don’t want to make waves. It’s often better left unsaid … so much better to walk away, not say anything, or let that person find their own truth, their own karma. But still there are these little bits of anger that build up inside of you and you need to let it out somehow.
For me, yoga helps, but it’s not enough. I need to really smash something, something that isn’t going to care if I hurt it. Ah, and even better if I get to eat it in the end!
Come here, little chickpeas! I will smash you into a sandwich … oh and you too, little avocado!
… but seriously, though, this is quite a delicious sandwich. And if you can relieve a few frustrations in the process, that’s even better.
Smashed Chickpea & Avocado Salad Sandwich
Adapted from Two Peas & Their Pod. Makes 2 – 3 sandwiches.
- 1/2 cup cooked chickpeas
- 2 Tablespoons sundried tomato ranch dressing (recipe here – or use regular ranch and add a couple finely chopped sundried tomatoes to the mixture)
- 1 tablespoon sweet onion, chopped fine
- Cilantro (a few sprigs if you can gather it … mine is so pathetic all I can get is a few leaves … sigh. )
- 1/2 an avocado
- juice of a wedge of lime
- 1/2 teaspoon Sriracha
- lettuce leaves, onion, tomato, whatever you like to put on a sandwich
- In a bowl, using a fork or potato masher, smash the chickpeas and avocado together. Let out your frustrations … really, it’s ok.
- Add in the cilantro, onion, and squeeze the lime over top. Season with salt and pepper, to taste.
- Toast your bread, spread both sides with the smashed chickpea/avocado mixture, then put your favorite sandwich toppings inside.
- Enjoy every bite!
I’ve been eyeing all the beautiful Caprese sandwiches online for so long, waiting for the day when I had a fresh garden tomato to make one.
So I have a funny story to tell you. Last fall I had a potted tomato plant that wasn’t finished making tomatoes when the frost came. I brought it inside so the tomatoes could keep growing on the vine. It kept growing all winter long and I kept watering it … I mean, why not? It was a beautiful thriving houseplant. And when the days started getting longer, it started blooming. I didn’t have any bees to pollinate the flowers, so I tried hand-pollinating the flowers with my fingers.
The most amazing thing happened. Two tomatoes actually started growing! One of them has already ripened. It was pretty small and ugly and kind of dense and tough … but when I cut it open? Oh my … it put the store-bought tomatoes to shame. It had so much flavor it almost tasted like a sundried tomato.
So I decided it was time to give the Caprese Grilled sandwich a try. I had to supplement my little fresh tomato pieces with some store-bought tomato slices, but oh man, these sandwiches are to die for.
I think these little Caprese sammies would go well with either a soup or salad on the side. I had mine with a cup of mixed fruit topped with a few toasted walnuts. (I had SUCH a hard time waiting to eat them …)
Mini Caprese Grilled Cheese Sandwiches
- French rolls (or french bread), sliced thin
- Pesto (I used the Basil Lime Pesto I made last summer and froze)
- Fresh tomato, sliced thin
- Fresh basil leaves
- Sliced or shredded part-skim mozzarella cheese
- Butter or light butter spread
- Spread one side of each slice of bread with a very thin layer of pesto.
- Add a thin slice of mozzarella or sprinkle on a thin layer of shredded cheese.
- Cover the cheese with tomato slices, then basil leaves.
- Add another slice of mozzarella or shredded cheese.
- Top with a slice of bread (pesto side in).
- Butter the outside of the sandwiches lightly.
- Preheat a skillet pan coated with cooking spray over medium heat.
- Turn the heat down to medium low and carefully place the little sandwiches in the pan. Cover and cook for a few minutes, then check to see if the bottom side is golden brown yet. Carefully flip the sandwiches to toast the other side, then cover and cook until the other side is golden brown.
- Serve immediately and revel in the deliciousness.
Can you tell which tomato piece is the home-grown one and which one came from the store?
(And yeah, I know … it’s so definitely time to ditch the purple nail polish.)
Do you recognize those “wild” greens?
Today is National Weed Appreciation Day and you know what? I really appreciate my weeds. Oh some of them are a pain, literally, like the thistles and the cockleburrs that I just can’t seem to get under control, but the dandelions and wild violets that sprout up all over my yard and in the cracks of my sidewalk are just lovely! I totally love the thought of picking food from my yard. I mean, what’s better than free food?
Here’s one of the wild violet plants that sprung up in the crack of my sidewalk. How lovely is that?
So today I thought I would honor the beautiful weeds that grace my life by making a gourmet toast with them. I don’t use any herbicides or pesticides on my lawn so it’s relatively safe for me to eat them. Please don’t try this if you use any chemical weed control in your yard.
Raspberry Salmon Havarti Toast with Wild Greens
This could be served as an appetizer, a snack, a nice lunch, or even a light dinner!
- French bread
- Raspberry jam
- Cooked salmon (I had some leftover salmon we did on the grill the other night)
- Havarti cheese, sliced
- Dandelion and/or wild violet greens and some wild violets if you are lucky enough to have some about that are chemical free and clean
- Lightly toast the french bread, then spread with a thin layer of raspberry jam.
- Add flakes of salmon on top of the jam, then arrange slices of Havarti cheese to cover the salmon.
- Bake at 400 or broil the toast for a few minutes until the cheese is nice and melted and bubbly.
- Top with wild greens and violets and enjoy!