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Mama Steph’s farmers market grilled cheese sandwich

Beautiful zucchini blossoms at the Mineola Farmers Market

You guys know how much I’m loving the farm stands and farmers markets this summer, as I keep bringing it up to you here and on KLTV. I hope you’re encouraged by all my ravings to get there to buy some wonderful local food for yourself! It’s so perfect right now: the plump and juicy tomatoes, the succulent fresh corn, the prickly okra, the smooth squash, the beautifully shiny eggplant, and so on. I am enjoying it all!

 

Making this sandwich is a great, healthy way to use up all that beautiful bounty from the garden, including squash of all types, green tomatoes, eggplant slices, fresh herbs, and anything else you may enjoy!

 

Here’s one way to do it, but you can create yours just as  you like it:

Mama Steph’s farmers market-grilled cheese sandwich

Ingredients

  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
  • 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
  • 2 green tomatoes
  • 2 summer squash
  • 4-6 ciabatta bread rolls
  • 1 cup (6 1/2 ounces) goat cheese, at room temperature
  • 1 1/2 cups baby spinach
  • provolone cheese slices
  • salami or other sliced meat, optional

 Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Make a marinade for the vegetables: in a small bowl, combine olive oil, minced garlic, sun dried tomatoes, fresh herbs, salt and pepper.

Place 2 TBS marinade in small bowl.

Add the sliced veggies and toss until coated. Place slices on grill pan or grill, and cook for 3-4 minutes per side.

Prepare the bread: Spread the olive oil mixture on the inside of the bread, and place face down on the griddle to toast slightly.

Remove from griddle, then spread softened goat cheese on inside of bottom half of roll.

Place slices of cooked fresh vegetables on top of the cheese, then place thin-sliced provolone atop them, and salami, if using.

If desired, top with fresh baby spinach, then top with bread.

Enjoy! And if you try your own and love it, please tell me what you did in the comments here or by posting on my Facebook page! I’d love to hear from you.

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