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Meatless doesn't mean dainty. When making a veggie-centric sandwich like this roasted eggplant recipe, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into.
Roasted Eggplant and Garlic Mayo
- 1 large eggplant (1 1/2 pounds sliced into 1/2-inch-thick rounds
- 1/4 teaspoon smoked paprika
- Kosher salt, ground pepper
- 1 garlic clove, finely grated
- 2 teaspoons Sherry vinegar
Beet Salad and Assembly
- 4 scallions, thinly sliced
- 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large
- 1/2 cup chopped pickled beets
- 1/4 cup chopped pitted oil-cured olives
- 2 tablespoons drained capers
- 4 6x4-inch pieces focaccia, split
- 6 ounces feta, thinly sliced or crumbled
Roasted Eggplant and Garlic Mayo
Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
Beet Salad and Assembly
Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
Nutritional Content4 servings, 1 serving contains:Calories (kcal) 700Fat (g) 51Saturated Fat (g) 10Cholesterol (mg) 35Carbohydrates (g) 50Dietary Fiber (g) 10Total Sugars (g) 6Protein (g) 15Sodium (mg) 1430Reviews Section
- 1 small eggplant, halved and sliced
- 1 tablespoon olive oil, or as needed
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- 2 (6 inch) French sandwich rolls
- 1 small tomato, sliced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh basil leaves
Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Easy Pickled Beets…A Recipe From Sweet Basil
1. Leave root and 1-inch stem on beets scrub with a brush. Place in a medium saucepan cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water drain. Cool slightly. Trim off beet roots rub off skins. Thinly slice beets place in a large bowl.
2. Combine vinegar and sugar in a small saucepan. Bring to a boil cook 5 minutes. Remove from heat stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets cover and chill. Discard bay leaves.
Enjoy! Psalm 55:22
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Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens, original recipe courtesy of My Recipes. Photo credit to Italian Med Diet. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.
5. 5-Minute Beet Vinaigrette
Beets are one of the few root vegetables that can be eaten raw.
When looking to blend it, as with the smoothie, be sure to dice it up small enough so your blender doesn&rsquot overheat.
Also, remember to peel the skin off before you cut and blend your beets. You might want to wear some gloves for that!
Depending on how sweet you like it, you can easily adjust the honey. I also like to mix in some black sesame seeds.
The dark flecks make the pink that much more vibrant.
Roasted Eggplant, Beet and Feta Dinner Sandwiches Recipe
This week, Vancouver became the first Canadian city to join Meatless Monday, a non-profit initiative based in the USA to encourage people to try going meatless one day a week. Started as long ago as during World War I, meatless Monday encouraged people to be frugal and protect the food supply. Nowdays, the focus is a little different but much the same go meatless one day a week to reduce your carbon footprint and eat healthier. Interested in trying out going meatless at home? Check out the Canadian Meatless Monday site for news, recipes, and ideas. You don't have to go meatless for every meal on Monday, why not just dinner?
Going meatless also doesn't mean you have to live on tofu or green salad-you can be meatless, deliciously! Try making the kids their usual grilled cheese, and whip up this amazing vegetarian sandwich for yourself. Smoky, creamy eggplant paired up with salty feta and pickly beets makes for a wonderful combination. Be sure to use a sturdy, heavier bread that can stand up to the filling. I listed my favourite from Cobs Bread simply because I'm a huge fan, but you can substitute whatever you enjoy. We had these for dinner and you could pair it with a tossed green salad, but the sandwiches alone were enough to fill up our bellies with little room left over.
1 large eggplant (about 1 1/2 lbs)
1/4 cup olive oil
salt and fresh cracked pepper
1 garlic clove, finely grated
1/2 cup mayonnaise
2 tsp sherry vinegar
4 green onions, thinly sliced
1 cup mixed fresh herbs (fresh dill, Italian parsley, mint or basil, or substitute any with baby greens), chopped
1/4 cup chopped olives
1/2 cup chopped pickled beets
2 tbsp drained capers
1 tbsp olive oil
6 oz feta, crumbled
4 6x4 inch pieces of focaccia, split or 8 slices of thick, heavier bread such as Cobs Pane Di Casa Loaf
In a small bowl, whisk together the mayo, sherry vinegar, and grated garlic. Set aside in the fridge.
Pre-heat the oven to 400 F. Slice the eggplant into 1/2 inch thick rounds and place on a rimmed baking sheet. Brush the slices of eggplant with oil, then sprinkle liberally with salt, pepper, and smoked paprika. Turn the pieces over and repeat. Bake the eggplant for 30-40 minutes, turning half way through, until softened and browned. Remove from the oven and allow to cool.
(make ahead: you can make the recipe to this point and then put the cooled eggplant and mayo in the fridge until the next day)
In a medium sized bowl, mix together the green onions, herbs, pickled beets, olives, capers olive oil, and feta.
Lay the bread out in front of you. Spread mayo on each slice. Build the sandwiches by layering on the roasted eggplant, then mounding the beet salad over top. Top with the other slice of bread, mayo side down. They are a little messy to build, but that's half the fun, right?
Soft Boiled Egg, Pickled Beet + Caper Tramezzini
This hearty vegetarian tramezzini is made with a soft boiled egg, chopped pickled beets, and salty capers. Here's what you'll need to make it:
- 2 slices white bread with the crusts removed
- 1 tbsp homemade mayonnaise
- 1 soft boiled egg, sliced into coins
- 1 tbsp pickled beets, chopped
- 1/2 tbsp capers
Instructions: Smear on a medium-thin layer of homemade mayonnaise onto a slice of crustless thin white bread and top with the soft boiled egg coins, pickled beet squares, and capers. Add a thin smear of the mayonnaise to the remaining slice of bread and place it on top. Slice the sandwich diagonally from corner to corner to create two triangular sandwich pieces.
100 Easy Food On A Stick Options
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You can print out the complete recipe at the end of this post. This is a method I learned from reading Bon Appetit magazine many years ago, and I’ve been making them this way ever since. You’ll preheat your oven to 375 degrees F. Place your prepared beets in a roasting pan. Add 4 sprigs of fresh rosemary to the pan. Pour in enough water to barely cover the beets. Cover the pan tightly with foil, and roast the beets until tender – about 50 minutes. Peel them while they’re still warm. They’re cooked at this point, and can be eaten this way. But there’s a more delicious way to finish them off. Keep reading!
20 Super Sandwich Recipes to Make You Love Lunch Again
Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread. We went to the experts for sandwich-making advice, and if you follow their lead you'll be able to improvise awesome sandwiches with whatever ingredients you'd like. But there's no shame in needing some inspiration, so we've got 20 recipes to get your creative juices flowing. With mouthwatering options like the ultimate BLT and fried chicken sandwich, vegan banh mi, and tuna salad two ways, I hope you're hungry.
This South Florida favorite uses three kinds of pork: ham, roast pork, and salami. The salami is specifically a Tampa addition, and we're big fans of the extra funk it brings to the table. To assemble the sandwich we layer the meat onto Cuban bread with Swiss cheese, dill pickles, and yellow mustard and then put it in a panini press to crisp up the bread and melt the cheese.
The Ultimate BLT Sandwich
This is in the pork section, but to be honest a BLT should be all about the tomato—if you don't have access to great vine-ripened tomatoes, don't even bother. Salt the tomato liberally to bring out its flavor, then add just enough crunchy bacon, sweet iceberg lettuce, and creamy mayo to help it shine.
The Ultimate Homemade McRib
I'll be honest: This recipe is a ton of work. You're going to spend hours smoking the ribs, grinding them up with pork shoulder, and forming and grilling the patties. We also use homemade barbecue sauce, pickles, and buns—if you're putting so much effort into the meat you might as well go all the way.
Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw
If you're looking for a more manageable grilled pork sandwich, this is for you. It's made with grilled pork loin, which we serve with a miso slaw and plum chutney on sandwich rolls. The grill isn't just for the pork—we also use it to toast the bread and char the plums, scallions, and jalapeños for the chutney.
Chorizo-Spiced Pulled Pork With Mexican Street Corn Slaw
This recipe combines Mexican chorizo with barbecue from the Southern US. We braise the pork with a slew of spices you'd find in chorizo: paprika, ancho chili powder, cumin, Mexican oregano, and more. Once it's done we serve it with an elote-inspired slaw made with corn, mayo, and cotija.
Classic New Orleans Muffuletta
Our version of this New Orleans favorite features alternating layers of soppressata, capicola, mortadella, and provolone, plus a briny olive salad made with capers, roasted red peppers, giardiniera, garlic, and a mix of oil-packed olives. The sandwich requires a little forethought—it's quick to assemble, but you'll want to let it sit at least an hour before eating so that the juices from the salad soak into the bread.
Vegetarian Fried Shiitake Po' Boys With New Orleans-Style Remoulade
The po'boy is the other favorite sandwich of New Orleans. Fried seafood is a traditional filling, but this vegetarian version subs in meaty, tender shiitakes fried in a cornmeal breading. We put the sandwich together by laying the mushrooms onto a soft baguette with lettuce, tomatoes, and a tangy remoulade.
Grilled Lemongrass- and Coriander-Marinated Tofu Vietnamese Sandwiches
These vegan banh mi are stuffed with grilled tofu, which we get extra crispy by drying well and cooking slowly over indirect heat. We marinate the tofu in garlic, coriander root, and lemongrass and spoon on more marinade once it comes off the grill, then serve with vegan mayo, pickled carrots and daikon, and fresh cucumber, jalapeño, and cilantro.
Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese
Sandwiches aren't the most common use for beets, but we think it's a wonderful use for the tender, juicy, flavorful vegetable. For this recipe we roast the beets, toss them in a ginger vinaigrette, and serve them with goat cheese, blanched beet greens, and raw fennel bulb and fronds.
Spinach and Artichoke Grilled Cheese Sandwiches
We've written whole odes to the perfect grilled cheese, and you'll find plenty of recipes in the archives. For now, let's focus on this one, made with shredded cheese and homemade spinach and artichoke dip. Make sure the the dip is hot before you put it into the sandwich—it won't have time to warm up before the bread toasts and the cheese melts.
Sabich Sandwiches (Pitas With Eggplant, Eggs, Hummus, and Tahini)
Forget falafel, sabich is our favorite Israeli pita sandwich. It's made with fried eggplant, hard-boiled egg, hummus, Israeli pickles, Israeli salad, tahini, and a pickled-mango sauce called amba. We salt the tomatoes to draw off excess moisture, but make no mistake: This is one messy sandwich.
Mexican Fried Eggplant Sandwich (Vegan Tortas and Pambazos)
Another fried eggplant sandwich, this one goes Mexican-style and pairs the vegetable with refried beans, roasted chilies, and pickled red onions. If you just want to make tortas you can load everything up onto rolls and call it a day, but even better is to douse the sandwiches in enchilada sauce and grill them into toasty pambazos.
Chicken 5-Ingredient Fried Chicken Sandwiches
They're not quite our ultimate fried chicken sandwiches, but these are still delicious and have the distinct advantage of needing only 5 ingredients (including the bread and pickles). The secret is self-rising flour, which puffs up nicely when it fries because it contains baking powder. The pickles do double duty—we use them as a garnish and brine the chicken in the juice.
The Best F&$king Grilled Chicken Sandwich Ever
Even when perfectly grilled, chicken breasts are a little boring. This sandwich is anything but boring, though, thanks to all sort of other ingredients: mayonnaise, crushed potato chips, jalapeño-avocado sauce, lettuce, and tomato. The result is a super satisfying sandwich packed with a range of flavors and textures.
Party-Sized Chicken Parmesan Sandwiches
Our ultimate chicken Parmesan is too hefty for just any old sandwich, so we serve it party-style on whole ciabatta loaves. The chicken itself is super tender, thanks to a Southern-style buttermilk brine, and it's coated in a flavorful mixture of fresh breadcrumbs and Parmesan cheese before being blanketed in red sauce and mozzarella.
Beef Steak Sandwiches With Roasted Tomatoes, Parmesan, and Radicchio
A good steak sandwich starts with a tender, properly cooked piece of beef, but it's the condiments that make it interesting. In this case that means roasted cherry tomato jam, a creamy-tart anchovy-spiked sauce, a bright radicchio salad, pickled red onion, and shaved Parmigiano-Reggiano.
Classic Reuben Sandwich (Corned Beef on Rye With Sauerkraut and Swiss)
It only takes a couple components to make a classic Reuben: rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing. To assemble, we like to toast the bread and then warm up the beef and sauerkraut individually, cooking the finished sandwich just long enough to melt the cheese.
Classic Mayo-Dressed Tuna Salad Sandwiches
Our take on the tuna salad sandwich is made with diced onion and celery, parsley, mayo (store-bought is fine) and oil-packed tuna. We also mix in a couple finely minced anchovy fillets to up the savoriness. Because you're mixing it with mayo and other ingredients, don't spring for top-shelf tuna here.
Mayo-Free Mediterranean Tuna Salad Sandwiches
If you don't like mayo or just want a lighter tuna salad sandwich, this Mediterranean-inspired version is the way to go. We still use the tuna, anchovies, celery, and onion, but also throw in fennel, capers, and olives and dress it all with extra-virgin olive oil. Unlike with the mayo-dressed version, this recipe is where you want to break out the high-quality fish.
Sautéed Soft-Shell Crab Sandwiches With Pickled Vegetables, Cilantro, and Ginger-Chili Mayo
This sandwich draws inspiration from both Cantonese sautéed crabs and Vietnamese banh mi. The crabs are dredged in cornstarch before sautéing, which gives them a crisp crust and doesn't cover up their flavor. Ginger-chili mayo, quick-pickled carrots and cucumbers, fresh scallions, and cilantro finish it off.
More Salad Recipes
Looking for more salads to make? Check these recipes out next:
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