BBQ TIME!

Oh my goodness me. Make this sandwich. Do it. Run out and get any missing ingredients you don’t have (because you don’t want to miss a single part of it) and then fire up that BBQ.

We just put together our new BBQ and today was the second time firing it up. It’s been a crazy few months, moving to a new apartment, getting wedding stuff organized, and…oh yeah, that whole residency thing and being on call all the time! I have a presentation to finish for tomorrow, but this sandwich was too good not to write about first.

I saw this recipe on Sandwich King, on the Food Network on one of my post-call days when I was in a post-call delirium (as per usual) and it sounded delicious. The good thing about moving to our new place is that there’s a huge patio which we didn’t previously have, which means space for a BBQ! I bought the last few ingredients today and we had the grilled vegetable naan-wiches for supper. I cannot say enough good things about it…it’s to DIE for. And healthy! Maybe other than the goat cheese. But otherwise it’s loaded with veggies, everything’s grilled, and even the naan bread we bought was Superstore’s PC Blue Menu. Try it out, it’s a super easy sandwich to assemble…though there are a few steps to it.

Grilled Vegetable Naan-wich (as seen on Food Network w/ Jeff Mauro)

Marinade for vegetables:

~1/2  C olive oil (I used a little less)

3 tbsp balsamic vinegar

1 tbsp honey

1 tbsp dijon mustard

2 tbsp thyme (I used dried and added 1.5 tbsp, but if you have fresh, even better!)

Pour the marinade over two large portabello mushroom caps, 2 zucchinis sliced lengthwise, and 2-3 discs of red onion. Mix it by hand to get everything nice and coated.Add the onions last to the mix so you don’t break them into the individual rings (makes it easier to grill if they’re all together in one disc).

Grill on the BBQ. I won’t lie, I have no idea what goes on in this step because I don’t know how to operate the barbeque and Joffre was in full charge of this step.

Then lightly brush two pieces of naan bread with olive oil and grill for a few minutes to warm them up/toast a little.

While all the grilling is happening (hopefully via your partner so you don’t have to worry about it), take a couple tablespoons (or more if you’re glutenous like me) of goat cheese and put in a small bowl. Take a handful or two (eyeball it out based on your taste preference) of sundried tomatoes in oil and chop into finer pieces. Mix well with goat cheese to make the spread.When the veggies are ready, take them off the grill and slice the mushroom caps.

Then assemble! Naan bread. Then a layer of sundried tomato goat cheese spread. Then a layer of portabello mushroom. Layer of zucchini. Throw on the onions. More mushroom/zucchini if you’ve got it. Banana peppers (toss these around in the marinade for extra flavor). Add some fresh basil or spinach leaves. Put another layer of SDT goat cheese spread on the other piece of naan bread. DELICIOUS!

On the show, Jeff also grills up some whole banana peppers that he slices in half. You could do that or just add the banana pepper rings like we did. He also grilled some yellow squash, which I’m sure would be tasty in the sandwich too. Use your imagination! Eggplant would probably be pretty fabulous. If you don’t like goat cheese? Maybe just cream cheese. But really…who doesn’t like goat cheese?

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