vegetarian sandwich recipe

Peppery arugula pesto is the perfect match for sweet roasted red pepper and mozzarella cheese! Serve these sandwiches hot or cold.

Roasted Red Pepper Sandwiches with Mozzarella &amp; Pesto

red bell pepper

ciabatta bread (cut

Arugula Pesto (see recipe below)

mozzarella cheese

olive oil

arugula leaves (packed tightly)

walnut pieces (toasted)

Parmesan cheese (shredded)

garlic

salt and pepper (to taste)

Preheat Oven

Broil Peppers

Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper. (Use oven mitts!) Let the pepper steam in the foil for 10 minutes.

Slice Peppers

Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.

Assemble Sandwiches

Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—just eat them!)

Grill Sandwiches

Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don&#39;t press too hard or you&#39;ll have a mess of mozzarella everywhere! Cook 5–8 minutes on each side, or until golden brown.

Make Pesto

Combine arugula, walnut pieces, cheese, and garlic in the large bowl of a food processor. Pulse until finely chopped, then pour olive oil through the feed tube and continue to process until almost smooth. Season with salt and pepper to taste.

Pesto

Julienned summer squash simmered in a bourbon mango barbecue sauce. Great on sandwiches or as a side dish. Adapted from Bourbon-Mango Pulled Pork.

Bourbon Mango Pulled Summer Squash Sandwiches

mango

bourbon vanilla

tsp chipotle chile powder

barbecue sauce

olive oil mister

lb yellow squash (julienned)

zucchini (julienned)

tbsp balsamic vinegar

hamburger rolls

Puree chopped mango in a blender or food processor. In a medium saucepan over medium-low heat, add puree, bourbon, and chipotle powder. Stirring frequently, heat until mango has thickened and darkened in color, about 8-10 minutes. Stir in barbecue sauce and remove from heat.

Coat a large Dutch oven with olive oil spray and heat at medium-high. Add yellow squash and zucchini. Cook until softened, about 7-8 minutes, stirring occasionally. Stir in vinegar and cook for 5 minutes, or until liquid evaporates. Add barbecue sauce mixture to Dutch oven; reduce heat to low and simmer until thickened, about 10 minutes (the amount of time depends on how thick your barbecue sauce is), stirring often. Season with salt and pepper to taste.

Divide squash onto hamburger rolls and serve.

A meatless version of BBQ sandwiches made with farro and a homemade chipotle sauce. Inspired by Cooking Light’s Chipotle Sloppy Joes.

Chipotle Peach BBQ Farro Sandwiches

pearled farro

water

onion

salt

tomato sauce (1 can)

peach preserves

molasses

apple cider vinegar

brown sugar

green pepper (chopped)

garlic (minced)

chipotle in adobo sauce

burger buns or rolls

Add the farro and water to a medium saucepan. Bring to a boil then cover, reducing the heat to medium-low. Let simmer until the farro is tender and a little chewy, 30 to 35 minutes. Drain any excess water and add to a large bowl.

While the farro is cooking, start on the topping. Set a medium skillet over medium low heat. Add in the olive oil. When hot, add in the sliced onions and sprinkle with the salt. Cook for about 15 to 20 minutes, stirring occasionally, until very tender and the edges are starting to turn golden brown. Transfer the onions to a small bowl or plate and set aside.

In a small bowl, whisk together the tomato sauce, peach preserves, molasses, vinegar and brown sugar. Set the same skillet you used for the onions back over medium heat. Add in the olive oil. When hot, add in the onion and pepper. Cook until tender, about 5 minutes. Add the garlic and chipotle. Cook until fragrant, about 30 seconds. Pour the tomato sauce mixture into the skillet. Lower the heat slightly and let cook until thickened, 15-20 minutes. Add the sauce to the bowl with the farro and mix to combine.

Spoon some of the farro on the bottom of a bun. Top with onions and cover with the other half of the bun, then serve.

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