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GRILLED VEGGIE SANDWICHES

GRILLED VEGGIE SANDWICHES

GRILLED VEGGIE SANDWICH-  This little sandwich is so tasty! thefoodnanny.com
This is my first real sandwich creation. We have been making these for years. My girls and daughters-in-law and I especially eat them a lot!!!!!! We make them when we get together for lunch or have friends for lunch. The Cranberry Jam is a must. You can buy it at the store or make the one in my book. They are delicious!

GRILLED VEGGIE SANDWICHES

  • 1/4 cup mayonnaise
  • 2 Tablespoons sour cream
  • 1/4 teaspoon Dijon mustard
  • 4 slices- 1/4 inch thick Food Nanny Italian Bread (Whole Wheat or store bought Artisan Bread)
  • Cranberry sauce for spreading (I love a cranberry spread with a little kick)
  • 2 slices Swiss cheese
  • 6 thin slices cucumbers (skin on)
  • 4 thin slices tomatoes (skin on)
  • 1/2 avocado sliced (divided)
  • Coarse Salt
  • Fresh ground black pepper
  • 1 cup spinach leaves
  1. Mix the mayonnaise, sour cream and mustard together. Spread on both sides of the bread. Spread on some cranberry sauce. Place one slice of cheese on one side of the bread.
  2. Add the cucumbers, tomatoes, avocado, salt, pepper and spinach leaves. Place the other half of the bread on top and smash it down a little bit so the sandwich will stay together. (it is best to use soft bread for this sandwich so it will hold together nicely). Serve, if not grilling.
  3. If grilling, heat a pancake griddle or pan to 350*. Butter one side of the bread and place it down on the grill. Butter the other side of the bread and grill both sides to a golden brown. (I use my iron press to smash down the sandwich a little.)

BANANA MACADAMIA NUT PANCAKES WITH COCONUT SYRUP

BANANA MACADAMIA NUT PANCAKES WITH COCONUT SYRUP

PANCAKE 1

PANCAKE 2

PANCAKE 4

These are the best pancakes ever!! They take me right to Hawaii when we visit and eat these for breakfast at our favorite place. These pancakes and syrup are better than any that I have had on the Islands. There is nothing like Coconut Syrup.. These are yummy!!! Enjoy! Thanks, Rachel, for the recipe. XO

BANANA MACADAMIA NUT PANCAKES WITH COCONUT SYRUP

Serves 6 to 8 Time:15 minutes

  • 3 cups flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup macadamia nuts (chopped)
  • 3 1/4 cups buttermilk
  • 1/2 cup butter (melted)
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 bananas (chopped)
  • Oil for the griddle
  • Coconut Syrup :
  • 1 13.5 oz can coconut milk
  • 1 1/2 Tablespoons cornstarch
  • 2 cups light corn syrup
  • 1/2 cup sugar
  • 1/2 cup shredded coconut
  1. In a small bow mix the flour, sugar, baking powder, baking soda, salt and nuts together. Set aside.
  2. In another small bowl whisk together the buttermilk, melted butter, eggs, and vanilla. Add this to the dry ingredients. Mix until combined.
  3. Stir in the chopped bananas.
  4. Wipe the griddle or frying pan with a little oil and fry on a hot griddle about 360 degrees. Turn the pancake when you see the little bubbles come up and start to break. Pancakes should be golden brown.
  5. Syrup:
  6. In a medium size saucepan, whisk coconut milk and cornstarch together. Add other ingredients. Bring to a boil and remove from heat. Store in the refrigerator up to 2 weeks.
  7. Serve with: Serve with butter and coconut syrup

FRESH TOMATO BRUSCHETTA WITH BASIL

FRESH TOMATO BRUSCHETTA WITH BASIL

BRUSHETTA
For years we have all been hooked on this light, meatless meal, especially for lunch. As an alternative to Italian bread, I sometimes use my own French baguettes-they make the cutest little rounds, instead of big slices. You can use whatever you have in your kitchen. In the summer we love to make these outside on our cook top grills, no need to turn on your ovens on these HOT summer days!

FRESH TOMATO BRUSCHETTA WITH BASIL

3 to 4 Servings

  • 2 large hothouse or vine-ripened tomatoes (coarsly chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh basil
  • 1/2 loaf crusty Italian bread (cut into 1/2-inch thick slices(or my french baguettes))
  • 2 whole garlic cloves (cut in half (optional))
  • Olive oil. for brushing on the toasted bread
  • 1/4 cup freshly grated Parmesan cheese
  • Coarse salt and freshly ground black pepper
  1. Combine the tomatoes, oil, and basil in a medium bowl. Set aside.
  2. Preheat the broiler to low broil and adjust the oven rack to the middle position. (broiling on a higher rack will broil the bread too fast.)
  3. Arrange the bread on a cookie sheet, place it under the broiler, and toast it on both sides to light brown. Watch closely so the bread doesn't burn.
  4. Remove the pan from the oven. Rub the cut side of the garlic, if using, over one side of each slice of bread. Brush a tiny amount of oil over each slice. Divide the tomato mixture and spread it evenly over the slices; sprinkle evenly with the cheese.
  5. Put the pan under the broiler and broil just until the cheese is melted and the tomato mixture is hot. Season to taste with salt and pepper and serve immediately.
  6. Variations:
  7. *Top each toast slice with one leaf of fresh basil, a thin slice of tomato, and a sprinkling of freshly grated Parmesan, mozzarella, or Cheddar cheese. Broil
  8. *Lay a trimmed spear of cooked asparagus on each bread slice before sprinkling on the cheese (my favorite!)

XOXO

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