We are still
getting plenty of veggies from the garden and when Robyn, at Grill Grrrl, posted
her Capicola Ham, Goat Cheese and Grilled Vegetable Summer Sandwiches, I knew we had to try it.
1. Coat the veggies with olive oil and grill over medium heat until softened and caramelized a little.
2. Bush the
bottom side of the bread with olive oil and add the capicola to the top of each
slice. Since I knew I couldn’t get the
olives and cheese to stay on the rounded top of the veggies, I laid the capicola
topped bread on the grill over medium heat, added the olives and cheese, and
grilled to a light brown.
Remove
the bread to a plate, add the onions, zuchhini, and peppers. Drizzle with a
little good EVOO and top with the other bread slice, less the forgotten
lettuce.
Bev had made
some basic spaghetti sauce (tomatoes, onion, garlic, sweet pepper, celery,
carrot, and tomato paste – no herbs) the other day and decided to try making some
into tomato soup. After tasting, she just
nuked it in a bowl, added S&P and a couple tablespoons of cream. I’ve tried several tomato soup recipes and
have not yet found “the one” until now.
The others all had a good bit of chicken broth and this had none – we both
loved this one.
We added a homemade pepperoncini to the plate for a delicious meal.
All photos
can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Peach Sangria Ala Beverly
Two years ago: Berry Smoothie
7/31/12 meal date
Since Bev
doesn’t like goat cheese I went with feta and Greeked it up a bit more with
kalamata olives. We had a just enough
Walmart capicola to barely cover the bread slices and it was a marginal
substitute for the good stuff. The bread
was her first attempt at ciabatta bread and it didn’t get quite holey enough,
but still very good. Our adapted recipe for two
sandwiches became:
4 slices of ciabatta
4 slices of ciabatta
¼ lb. of good
capicola (next time)
4 slices of
zuchhini
4 slices of
red sweet pepper
4 slices of
sweet onion
4 basil fresh
leaves, chiffonade
2 sprigs
fresh oregano, rough chop
Kalamata olives
sliced lengthwise, to taste
Crumbled
feta cheese, to taste
4 bib lettuce
leaves (which I forgot to add - Robyn used arugula, but I’m not a fan)
1. Coat the veggies with olive oil and grill over medium heat until softened and caramelized a little.
We added a homemade pepperoncini to the plate for a delicious meal.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Peach Sangria Ala Beverly
Two years ago: Berry Smoothie
Larry
7/31/12 meal date
I've decided to start having sandwiches or wraps on Friday nights, and already had a grilled veggie sandwich lined up. I like the addition of a little meat!
ReplyDeleteOh Bev, now that is how to make a good tomato soup. And the amazing sandwich - well, I could manage half of it at sitting!
ReplyDeleteThat's a good looking sandwich! I don't remember seeing that over at Robyn's site. How did that happen? Especially when I've got a kitchen full of veggies from my CSA. I don't think I've ever bought capicola, but remember having it once at a party buffet and declaring it wonderful. Have to try this recipe.
ReplyDeleteDespite the fact it's going to be 111 all week.. that soup and sandwich combo looks like heaven! Love how you "Greeked" it up :)
ReplyDeleteLarry- I like the feta in this sammy! I'm going to give it a try. And homemade tomato soup- YUM!! You guys know how to do it right up there in Almost Heaven South!!
ReplyDeleteThat is a near perfect lunch. It sounds wonderful and has great color as well. I'm sure you enjoyed it. Have a great day, Larry. Blessings...Mary
ReplyDeleteBoth the sandwich and the soup look and sound amazing Larry. That is my kind of lunch!!
ReplyDeleteWow Larry that sandwich looks dreamy! Olives, Feta, grilled veges - terrific! I could eat that every, single day.
ReplyDeleteLarry, I must admit that this 'veggie' sandwich is a great looking creation. Of course I would have left off a couple of ingredients...but I think I would have still liked what was left. Take Care, Big Daddy Dave
ReplyDeleteI'm now in the mood for some fresh from the garden tomato soup with a sandwich as great as this. From the photos, the cappicola looks lovely, but I agree with you . . . whenever possible try and get the best that you can. Can't believe W-M carries cappi now!!!!
ReplyDeleteWhat a nice summer meal. Being able to use vegetables from your garden is so wonderful.
ReplyDeleteThat's grilled veg sandwich sounds fantastic!
ReplyDeleteEverything looked so good! The combo looked like a winner. Can you believe I've never had feta cheese! Or even the kind of meat you have on that sandwich but boy did it look good.
ReplyDelete