Veggies!

Greetings! And welcome to my plant! ...I can only apologize...

Today I want to share two sandwiches. These are vegetarian and I am sharing these not only because they are UNREAL but also because many people think that vegetarian food is "gross" or "bland" ....or whatever, but either way you get the picture; most people don't see the versatility that veggies have. These two recipes I stumbled upon by accident, they prove that veggies are yummy! Now, as for the meat lovers (myself included) these really are satisfying, I promise. Maybe along side a steak for some of the gentlemen lol....either way, try it! You will want to make these for every snack/meal/lunch...it's just delicious. :)

Portobello Mushroom Sandwich:

Ingredients:

1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
2 medium garlic cloves, finely chopped
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup olive oil
8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
1 loaf ciabatta bread
1/4 cup basil pesto
8 (1/4-inch) tomato sliced
10 ounces Monterey Jack or provolone cheese, thinly sliced
4 to 8 romaine lettuce leaves

Method:

1. Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
2. Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.
3. Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. 
4. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.
5. Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.
6. Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. 
7. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
8. Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. 
9. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.

Eggplant and Sweet Pepper Sandwich:

Ingredients:

1/3 cup freshly squeezed orange juice
3 tablespoons olive oil, plus more for oiling the grill
5 teaspoons red wine vinegar
2 medium garlic cloves, thinly sliced
2 teaspoons kosher salt
1 1/2 teaspoons packed, finely grated orange zest
1/2 teaspoon red pepper flakes
3 medium bell peppers, ends trimmed, seeds and stems removed, and quartered
2 medium globe eggplants, sliced crosswise into 1/4-inch-thick pieces
4 ounces chèvre (goat cheese), crumbled
1 loaf ciabatta, sliced in half horizontally and lightly toasted
3 cups baby spinach

Method:

1. Place the orange juice, measured oil, vinegar, garlic, salt, orange zest, and red pepper flakes in a large, nonreactive bowl and whisk to combine. Add the bell peppers and eggplant and toss to coat. Let sit at room temperature while the grill heats, at least 5 minutes.
2. Heat a gas or charcoal grill to medium (about 350°F to 450°F) or a grill pan over high heat and rub the grill or grill pan with a towel dipped in olive oil. 
3. Remove the eggplant from the marinade and place on the grill; cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. Remove to a plate and set aside. 
4. Place the peppers on the grill and cook until soft and lightly charred on one side, about 5 minutes. Flip and cook until charred and soft on the other side, about 5 minutes more. 
5. Remove to the plate with the eggplant and set aside.
6. Place the crumbled cheese on the bottom piece of bread, then evenly distribute the spinach over the cheese. 
7. Drizzle the marinade over the spinach, then layer the grilled vegetables over the spinach. 
8. Close the sandwich and wrap in aluminum foil. Place on a flat surface, cover with a baking sheet, and place heavy cans or a cast iron skillet on top of the baking sheet to press the sandwich down. 
9. Flip the sandwich after 10 minutes and press it down for another 10 minutes. Then unwrap, slice, and serve.

Bitter mood makes bitter food! So fucking smile! :D

Ciao for now!