recipe: grilled open face sandwiches

September 18th, 2013 | Posted by admin in Entrées | RECIPES

After a morning at Evanston’s Farmers Market, I had fresh arugula, heirloom tomatoes, and sweet onions in my bag.  I had also picked up a loaf of fresh bread, prosciutto, and sliced mozzarella from my favorite small Italian grocery store, Poeta’s in Highwood.  It was a gorgeous day and several people were stopping over, so I decided to make an open face sandwich with all my purchased goodies.

Heat, clean, and oil your grill.  Cut your loaf of bread in half and drizzle it with olive oil.  Place the bread open side down to crisp and grill, being careful not to burn.  Take your bread off the grill and set aside.  Finely dice several cloves of garlic and sprinkle over bread.  Next I cut up all my goodies from the morning shopping trip.  I sliced my tomatoes and onions, washed my arugula, and snipped and diced some fresh basil from my potted garden.  I sliced a ripe avocado (drizzle lime juice over the slices to prevent browning) and sliced the prosciutto and cheese.

Now it’s time to have fun!  I made one sandwich with meat and veggies and one with avocado and veggies.  The important thing to remember is start with a layer of cheese and end with cheese on top.  You can layer your veggies and herbs also adding a dash of kosher salt and cracked pepper.  The next step is to place them back on the grill until the cheese melts being careful not to burn the bread.  Slice and serve!

 

 

 

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