Weekend Grilled Sandwich(es)

There is nothing like a great sandwich. Since we don’t eat a lot of meat we do not make sandwiches often. This weekend however we feasted on sandwiches more than once and they were fantastic and yes vegetarian!

This is heaven on a cloud of ciabatta. Yes a cloud…

I think some folks think ciabatta is heavy, but when baked right it is light, airy and just feels like a cloud when you press it. Hubby made the ciabatta using the recipe from “The Italian Baker” and it was magnifico! If you don’t have a baker in the house buy a good quality ciabatta for this sandwich.

Let’s make it!

Heat your grill to hot! I grill at a very high temp – 600 – 700 degrees. Heat to where you are comfortable.

  • Slice zucchini and/or yellow squash lengthwise about 1/4″ thick.
  • Slice a red pepper into pieces. I cut my pepper into 5 nice pieces that would lay on the sandwich after grilling.
  • Drizzle with olive oil, salt and pepper.
  • Toss on the grill (I use a grill pan with small holes so I don’t lose anything in the process).
  • Grill for a few minutes on each side.

Towards the end of grilling cut the ciabatta lengthwise to open it up. There were only two of us eating so we cut the size of the bread appropriately for 2 sandwiches. Brush the bread with a little olive oil and pop on the grill for a couple minutes on each side.


  • Spread fresh (if you have it) or store bought pesto on the ciabatta.
  • Layer the veggies
  • Add a bit of sliced purple onion
  • A slice or two (or more, don’t be shy) of fresh mozzarella takes the sandwich over the top so get cheesy!

We served this with Italian Potato Salad – which is basically red potatoes with balsamic, olive oil and a bunch of fresh herbs. It was sooooo yummy!

We dined outside with a good red wine and believe me when I say it was GREAT!

Notice I did not give amounts on any of the ingredients. Since it is a sandwich it is up to you! Use whatever you think is reasonable for whoever is indulging (then add a little) 🙂

The next night we made paninis with the ciabatta on our griddle and added grilled large portobello mushrooms, red peppers, chipotle mayo and swiss.  Hubby made baked beans and it was again a feast. We were so excited to eat another sandwich, that I forgot to take a picture!

And what would a weekend be without a good breakfast sandwich? Eggs, peppers, mushrooms, pesto, avocado and mozzarella on the ciabatta. Many of these ingredients were left from the evening sandwiches and it was a great way to not waste!

Enjoy and happy unleashing with sandwiches! What are your favorites?


For the LOVE of Tomatoes and Bacon!

Those of you that know me, know that I don’t eat meat often. As a matter of fact I rarely buy it and save my indulgences on eating it to when I am out and it is being served. It is not that I don’t like it, we just don’t get along very well. So, I keep it to special occasions. Last night was one of those!

Is there anything better than a bacon and tomato sandwich when the tomatoes have just been picked and there are five types?


And how about if you have some field greens and fresh basil to top it off with?



And how about if the bacon comes from a local farmer that you just bought hours earlier?


And how about if the bread is freshly baked by your hubby?



And how about if you eat pickles with it that you just made a few days earlier from cucumbers in your garden?


And how about if you have a pot of Cream of Tomato soup (also from the garden tomatoes) simmering on the stove to accompany it?


Can you smell it? Can you taste it? It was perfection… plain and simple.


A bacon and tomato sandwich is simply a rite of passage from summer to fall for me. As I transition into 100% fall status this will be repeated with those last tomatoes that are begging to be used in a splendid way!

What’s your favorite indulge from your late summer harvest?

Happy Unleashing!