sandwich

Sarah Martens

Friday Finds 4.18

I’m going to come right out and say it. Packing a lunch is something that stumps me every week. Most mornings, I barely get out the door with my coffee – let alone a lunch for the day. And while I love, love restaurant lunches, there are times when I really just want a homemade sandwich. So, this week I’ve set my sights on make-at-home lunches that are anything but boring. These gorgeous recipes are too pretty not to make for lunch, dinner, or any time you feel like a homemade meal.

Think beyond PB and J with this delicious sandwich from Eat it Kansas City. Her Fontina Grilled Cheese with Cantaloupe and Crushed Pistachio looks like a sweet and salty masterpiece with layers of gooey cheese, crunchy nuts, and juicy melon. Did I mention the melty, cheesy goodness?

Instead of topping their salad with a vinegary dressing, Happyolks are pickling the veggies themselves! Their recipe for Quick Pickled Vegetables over Herb-y Black Lentils looks amazing. Talk about an explosion of flavors and textures. Better yet, the pickled veggies also make for a great Bloody Mary!

The Chef’s Wife is proving not all great lunches need to be served between two slices of bread. Her Smoky Carrot Hummus is a vibrant way to welcome spring. The enticing combo of sweet carrots and smoky coriander sounds amazing on everything from crackers to veggies.

I love a good Bahn Mi, a traditional Vietnamese sandwich layered on crusty baguette with meat, cilantro, and pickled carrots. The Smokey Sweet Potato Bahn Mi from Earthy Feast has it all – creamy sweet potatoes, spicy jalapeño, tangy carrots, and a saucy miso mayo. Perfection.

Let’s end with something sweet shall we. Something sweet and spicy. 10th Kitchen has whipped up the most decadent Meyer Lemon and Candied Jalapeno Ice Cream. Sweet, tart Meyer Lemon and fiery candied jalapenos should hang out together more often in my book. A stunning dessert.

I hope these simply gorgeous dishes inspire you to think outside the lunch box.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Happy Lunching!

Sarah Martens, Associate Digital Food Editor


Maria Lichty

Skillet Vegetables on Cheese Toast

Skillet Vegetables on Cheese Toast-an open-faced grilled cheese sandwich that is topped with colorful vegetables! This simple recipe is perfect for any meal! 

Hello! It’s Maria from Two Peas and Their Pod.

If there is one thing that everyone knows about me, it’s that I love vegetables. I eat them for every meal, everyday. There are so many varieties and options with each new season and I just can’t ever get enough! Sometimes, however, it can be difficult to think of new ways to prepare my beloved veggies, which is why I was so excited about this Skillet Vegetables on Cheese Toast recipe from Better Homes and Garden. I mean, who doest love warm cheese on crusty bread?  As if that wasn’t good enough, top it with some tender sautéed vegetables and I am in heaven.

I am so excited to be back for another week working with Better Homes and Garden to share another delicious veggie recipe. This recipe for skillet vegetables on cheesy toast is satisfying enough to be a meal, an appetizer or to accompany a main dish. It’s a great recipe on its own, but I added two simple ingredients that I think make it even more delicious.

I may or may not have eaten this for three meals in a row. It was dinner on the first day that I made it, and then I woke up thinking about it so I had a piece for breakfast, and since there were a few pieces still looking at me by lunch time, I indulged myself! Its only because I ate every last piece of this veggie toast that I wasn’t able to have it for any subsequent meals.

I decided to add two ingredients to the vegetable sauté. I added ½ cup of canned quartered artichoke hearts that were packed in water and ¼ cup of sliced and jarred roasted red peppers also packed in water. Buying both ingredients already prepared makes them an easy addition. The artichokes have a very mild flavor and add a smooth and creamy texture to the dish and the roasted red peppers add the perfect amount of sweet and smoky flavor to the assortment of vegetables.

After I cooked the carrots, mushrooms, garlic and onion in hot olive oil for 2-3 minutes I added 2 tablespoons of water; covered the skillet and cooked the veggies for 4 minutes. Then I removed the lid and added the artichokes and peppers to the medley and cooked them for 1 more minute on medium low heat stirring frequently until all the vegetables were heated through. All I did to enjoy these vegetables was to follow the rest of the directions, finishing with topping each toast with my warm veggies and a sprinkle of fresh chopped basil.

There are a lot of delicious ways to prepare vegetables, why not try putting them on a piece of crusty cheesy toast. This recipe will take you as little time to throw together as it will to watch it disappear. It’s a meal that you will never want to end!

For the complete recipe, go here. It’s a great recipe for Meatless Monday!


Delish Dish Editor

The Grilled Cheese Prom

You know that saying: “All I really need to know I learned in kindergarten”? Well, it applies to food, too.

 

Think about it. Most of the dishes and innovations that get us “foodies” excited come from humble beginnings. [Cue the image in your head of the wide-eyed food critic from the movie Ratatouille taking a bite of the reimagined favorite from his childhood.]

A Thomas Keller-esque interpretation of ratatouille

Jessie here, senior food editor at Diabetic Living magazine, a Better Homes & Gardens Special Interest publication. When I think back to the dishes that had me running full-speed for the dinner table when I was young, I can see chicken pot pies, macaroni and cheese (always with a side of applesauce), creamed tuna and peas on toast, and my mom’s amazing French toast that my siblings and I topped with our special labeled mix of “sug-a-mon”, a cinnamon and sugar blend.

 

Like many of you, my palate has matured since kindergarten, and I’ve been exposed to all the indulgences and amazing wonders that our nation’s abundant food system has to offer. In fact, just a few weeks ago, during a trip to Boston, I gorged on Crab-and-Beurre Blanc Beignets, Wasabi-Pistachio Crusted Chicken Fingers dipped in Caramel, Parmesan-Truffle Oil Fries, and a Grilled Vermont Cheddar + Major Grey’s Mango Chutney + Pickled Red Onion Sandwich. Sounds fancy, right? Oooh, and it was. It was awaken-your-brain good. So good was it, that I almost forgot I was eating fancied-up versions donuts, chicken strips, French fries, and grilled cheese. It all comes full circle.

 

And, trust. No one could be more excited than me that Grilled Cheese, perhaps the humblest of all, is having it’s day (or decade) at the foodie prom. Across the nation–in magazines, restaurants, food trucks, and at parties everywhere–grilled cheese is getting dressed up and frilled out.

Welcome to the Grilled Cheese Prom

Pepperoni-Olive Grilled Cheese

Tomato-Avocado Grilled Cheese

Tuna and White Bean Grilled Cheese

Taleggio and Pear Grilled Cheese

 

And the must-have prom accessory is…

Grilled Cheese Croutons!

I know the excitement can be intoxicating, so please drive safe.