Sandwiches after the Stuffed Pork Roast

So......

Spinach dressed with vinaigrette makes this a wonderful sandwich.

 Ciabatta rolls were used, but any wholesome roll or bun will work.

...that pork-roast we made the other day has left-overs that work overtime.  Dinner sandwiches provide sliced pork protein, bread/grain, and a little salad in the form of spinach tossed with a light oil and vinegar dressing on the sandwich.  Any lettuces that you prefer would be just fine.  You add the rest.  In this case we provided a simple cucumber salad and left-over baked spaghetti squash. Two wins - use up left-overs and clean out the refrigerator.

The spaghetti squash is quite mild and we don't season before serving.  A little salt and pepper may be added by diners per their preference.

 

(Um. they are in my oven so that our beloved pets don't get a peek at them before our boys do!)

The cucumbers were tossed with sweet rice wine vinegar.  Pickles really. 
The spaghetti squash was simply reheated and seasoned to taste individually.

Basic Vinaigrette:

2 or 3 parts oil

1 part vinegar

salt and pepper to taste

Mix all together and adjust flavors to personal taste.

- Kim Fielding

Grilled Vegetable Sandwich Two Ways

Use veggies in season for grilling.

I usually don't eat sandwiches.  However, if someone goes to the trouble of putting together all the ingredients that I like in a meal, then I will eat it and probably love it.  This is one of those moments.  Headed out for a picnic at the beach, I wanted something delicious so I made one myself.

Early in the day, I pan-roasted summer squash, eggplant, pepper, and red onion slices.  These veggies made two meals - picnic and dinner sandwiches.  The picnic sandwich is vegetarian.  It was nice to come home before supper to the veggies and meat already cooked because after a fresh-air day at the beach, I felt so relaxed.

serves:  8                    prep time:  30 minutes, including roasting

1 large or 2 small zucchini
2 crookneck squash
2 Japanese eggplant
1/2 red onion
1/2 red or orange pepper
olive oil
Salt and pepper
4 ciabatta rolls
Homemade vinaigrette
Avocado slices
Fresh basil leaves

Vegetarian version:
Goat cheese

Meat version:
Sliced beef or chicken
Swiss cheese slice

Preheat oven to 325 degrees.

Thinly slice zucchini, crookneck squash, eggplant, onion and pepper. Place them on a baking sheet and moisten with olive oil. Season with salt and pepper. Roast 10 minutes then turn sliced vegetables over and cook another 8-10 minutes until veggies are softened.



Generously brush the veggies with oil.

Meanwhile, slice the ciabatta rolls in half and moisten with vinaigrette.

To make a sandwich, start with Romaine lettuce then layer on 2 slices each zucchini and crookneck squash.  Add red peppers slices, onion, avocado slices, and several basil leaves.  If the sandwich is vegetarian, spread about 1 tablespoon or so goat cheese on top slice of bread.  If using meat, delete the goat cheese and top with Swiss cheese and meat slices.  Cut sandwich on the diagonal and enjoy.  To make this vegan, simply eliminate the meat and cheese.

Optional ingredients:  arugula instead of basil, fresh tomato slices, roast mushrooms and Gruyere cheese.  Experiment!  The sandwiches are filling and will hold you over for hours because they are nutritionally intact.  Bread/starch, veggies and protein.  It is amazing how this works!

Each half vegetarian sandwich provides about 415 calories and almost 5 g fiber.  Delete the goat cheese, add 2 ounces sliced roast beef, and 1 slice Swiss cheese and the sandwich contains about 100 calories more. 

- Kim Fielding