Today’s post is a salute to the ever popular sandwich! A sandwich, sammich, or even the Rachael Raysim – sammie, everything tastes better between two pieces of bread. From the simple peanut butter & jelly, to the complex Dagwood, sandwiches are a mainstay of our diets. Sandwich creators are breaking new grounds every day! Would you have thought of using a donut as a hamburger bun? I wouldn’t have. That’s probably a good thing. Take a look at the sandwiches listed on the menu of your favorite eatery. There’s double this or triple that, resulting in a sandwich that is a big as your head! You would have to have a flip top mouth to eat it! Stay away from those double or triples and make this sandwich at home. Save some money and have a delicious, good for you, meal in minutes.
It’s sammich time:
You’ll need 4 ciabatta rolls, or any sandwich roll, a couple of avocados, a red onion (because it’s prettier than a yellow), a big tomato, some mayo and some provolone cheese. Applegate is vegetarian friendly. As always, you can use what you have on hand. Maybe a spicy chipotle mayo and a pepper jack cheese, uh-huh!
Now, if you happen to be a grill master, fire up the barbeque and grill everything outdoors. Otherwise, get out your grill pan, large fry pan, or George Foreman grill and get ready to grill. We want a medium heat, so that everything cooks without burning. Pour a couple of tablespoons of olive oil in a dish and get out a pastry brush. If necessary, slice the ciabatta rolls in half. Brush a little olive oil over the insides of the roll
and place them face down on your grill pan.
While they’re getting toasty, Slice all the veggies into 1/2 inch slices and spread the out on the cutting board or platter. Check the rolls. Are they nice and toasty?
Good. Do the next two rolls. Set them aside while we grill the veggies. Brush a layer of olive oil on both sides. Sprinkle a little salt & pepper over them, too.
The avocados got their own board –
Grill the onions, 6 to 8 minutes,
flipping them halfway through, until they are soft.
Remove them and pile them on your board.
Grill the tomatoes.
They only take about 2 minutes per side.
Remove them to hang out on the board with the onions. Time for the avocados.
After about 2 minutes, flip them.
Pile them on the board too, because it’s assembly time! Open all the rolls. Spread a layer of mayonnaise on the bottom half.
Add 3 or 4 slices of avocado. Add more if you didn’t eat a bunch of them already.
Layer of tomatoes –
Layer on onions –
Layer of cheese –
And close them up!
Let us pause for a moment and appreciate their beauty. LOng enough? Now, devour it! We had our with some Late July chips. You need to give those a try, too. So tasty.
- 4 Ciabatta rolls
- 2 Tablespoons olive oil
- 1 Red onion, cut into ½ inch rings
- 1 Large Tomato, cut into ½ inch slices
- 2 Avocados, halved, pitted, peeled, and cut into ½ inch slices
- 3 Tablespoons mayonnaise – divided
- Salt & pepper to taste
- 4 slices of Provolone cheese
- Place a grill pan or large fry pan over medium heat. Slice ciabatta rolls in half and brush cut sides with olive oil. Grill, cut side down, 2 to 3 minutes or until lightly toasted. Set aside.
- Brush avocado slices, tomato slices, and onion slices with olive oil. Sprinkle lightly with salt and pepper. Repeat on the other sides. Grill onions, turning halfway through cook time, 6 to 8 minutes or until softened. Remove. Grill the tomato slices 2 to 3 minutes per side. Remove from pan. Grill the avocado slices 2 to 3 minutes per side. Remove from pan. Turn heat off.
- To assemble grilled avocado sandwiches: Divide the mayonnaise among the ciabatta roll bottoms. Spread to the edges. Place 3 or 4 avocado slices over the mayonnaise. Top with slices of tomato, onions and cheese. Cover with top halves of bread. Serve.