Roasted Squash and Goat Cheese Sandwich

Posted by Sandy Gluck

This one is the type of sandwich you might eat with a knife and a fork. Thick slices of butternut squash are tossed with onion and oil, sprinkled with salt, pepper, and sage, and then roasted until the squash is tender and the onions are golden brown.

Tomato jam (you could use apricot or pepper jelly), fresh goat cheese, and arugula get piled into a loaf of Italian bread along with the squash and onions and cut into wedges. It's the first time I put squash on a sandwich, but it won't be the last.

What about you?

SEE THE RECIPE: Roasted Squash and Goat Cheese Sandwich

Caprese Sandwich with Garlic Oil

Posted by Sandy Gluck

Caprese salads (tomatoes, mozzarella, basil, and olive oil) make really great sandwiches. This one, on ciabatta (it means "slipper" in Italian ) bread, includes not only the usual suspects but also zucchini and a garlic oil as well.

It was voted by Monty, my producer, and Shavon, my engineer on the "Everyday Food" radio show, as their favorite sandwich so far. Oh, and here's a pasta take on it.

This is a late-summer sandwich at its best!

Catch next week's sandwich on my radio show, Everyday Food on Sirius 112, Wednesday at 11 a.m. ET. and get even more food ideas from our radio show on the radio blog, Living on 112.

Ham, Cheese, and Pepper Jelly Sandwich

Posted by Sandy Gluck

I grew up on a lunch diet of peanut butter (no jelly -- didn't like the combo) sandwiches, salami, and an occasional ham sandwich on rye with mustard. Hey, even today I wouldn't kick one of those out of my lunch box, but I do tend to like things a little jazzier.

Today's sandwich, ham and sharp cheddar on rye with a heavy smear of sweet and spicy red-pepper jelly, is right up my alley.

Although I use homemade jelly, there are lots of good ones around in the market. I always make more than one sandwich to feed my radio pals, but this is what you'll need for just one. I'm guessing once you try it, you might make a few more.

Dark and Stormy Pork Sandwiches

Posted by Sandy Gluck

Are you familiar with the drink dark and stormy?

It's made with ginger beer and dark rum, and it seemed like the perfect combo for a marinade. Turns out it was great for pork butt, an unctuous cut of meat, for this week's Sandwich of the Day.

And to top it off, a coleslaw made (thanks to listener Sandy Lyke of Charlotte, North Carolina) with Duke's mayo. Packed in rolls, it's a perfect sandwich. All you need is a side of chips.

Chicken Satay Sandwiches

Posted by Sandy Gluck

Chicken on a stick with peanut sauce -- when I think of chicken satay, that's the image that comes to mind.

So I figured, why not take all of those flavors and pack them into a sandwich? And that's exactly what I did. I love peanut butter in any way, shape, or form, but this is a far cry from workaday PB&J.

This sandwich is a great use for leftover roasted chicken, using a generous amount of shredded meat, with fresh cilantro, lime, honey, garlic, carrot, and peanut butter. The results are Asian fusion that's easy enough even for midday!

Carrot-Hummus Sandwich

Posted by Sandy Gluck

This sandwich is sure to appeal to both vegetarians and meat eaters alike! Sweet carrots (from Dr. Brent Ridge's farm) on a sandwich, you say?

Sure enough. First, carrots are cooked  with spices and a little oil (adding oil to carrots when you cook them makes their beta carotene more available), then pureed with chickpeas for protein. Top it  with a thick, juicy slice of ripe tomato and tuck it all between bread.

Chicken and Herbed Mayo Sandwich

Posted by Sandy Gluck

Ah, leftovers -- I love them and always seem to have some on hand. They're just the thing for sandwiches, too. Working with what we had on hand in the test kitchen, I used some leftover roast chicken breast for this Wednesday's sandwich.

Thanks to Dr. Brent, I had some basil and lemon thyme on hand from his farm. I used them to jazz up some light mayo. Next, I took one big, round loaf of country bread and halved it horizontally. I partially scooped out the inside (saves on calories and makes it easier to eat), spread the mayo mixture on it, and added the chicken. Arugula and a very tasty tomato topped it all off.

In addition to today's sandwich, I got lots of other great suggestions on air for favorite chicken sandwich combos -- from chicken waldorf style to an Italian chicken sandwich with pesto. Here's another one of my favorites: a chicken salad and havarti cheese wrap.

What's your best chicken sandwich combo?

THE RECIPE: Chicken and Herbed Mayo Sandwich

Soup and a Sandwich

Posted by Sandy Gluck

Soup and sandwich -– the perfect pair! Dr. Brent's farm is up north, so it has yet to reach its full bounty -– but boy, does he have beets. And beets call for borscht -- a cold one. 

Since I have to make a sandwich for my show (it is, after all, sandwich day), I came up with the perfect solution: a sandwich that is a riff on what you might find as a garnish for borscht. Ingenious!

Check it out and let me know if you like it.

 

 

 

 

Feta and Roasted Beet Sandwich

Posted by Sandy Gluck

Well, this one caused a stir in the studio. I wish I had taken a picture of Shavon, our engineer at Everyday Food radio, and Monty, my producer, trying a beet. Beets seem to be one of those love-'em-or-hate-'em vegetables –- and I can't quite figure out why.

The beets for this sandwich came from Brent Ridge's farm.

If you've never roasted a beet, give it a try; it's a whole different kind of animal, umm, vegetable. Oh, and if you get them with the greens attached, clean and cook the greens the way you would spinach.

Grilled Zucchini Sandwich

Posted by Sandy Gluck

Chrissy, one of my coworkers and associate producer of the "Whatever" show, packs a mean sandwich for lunch. Today's sandwich was inspired by one of hers and it's perfect for this time of year: grilled zucchini sandwich.

Grilling zucchini makes it meltingly tender and gives it a meaty flavor. I think grilling is one of the best things you can do with a zucchini or a summer squash.

I picked up a few (about 1 1/2 pounds), trimmed their tops and bottoms and sliced them about 1/2 inch thick lengthwise. Tossed with olive oil, a little dried thyme, and salt, I then put them on the grill.

If you have any oil left in the bottom of the bowl after tossing, save it and add the cooked zucchini back to the bowl.

A little mint, some fresh goat cheese, and a beautifully ripe tomato. Sounds like summer to me.

Here's the recipe: