The Tale of Two Sandwiches

One of the things I love about cooking this time of the year is The Sandwich.

These two sandwiches have been on my dinner rotation a lot this summer: The No Mayo Chicken Salad and The Grilled Veg and Cheese. 

Let me tell you about them…

The No-Mayo Chicken Salad Sandwich

You may have heard this before, but I'm not a fan of mayo. I know, I know. I have lived in the south long enough to know that dissing on the mayo is kin to sacrilege, but I just can't help it. There is nothing that will bring on the heeby-jeebies faster than seeing mayo being spread on something delicious. It's just disgusting not my thing. So you might imagine that a chicken salad sandwich would not be high on my list of eating pleasure. However, I do like the chicken salad alternative, Brianna's Poppy Seed dressing, which is not only vegan* and delicious, but blessedly mayo free. 

And let me tell you, take some chicken breast and chop it up, throw some poppy seed dressing on it (I like mine on the dry side,) add some slivered almond and chopped grapes, and you will not be disappointed. 

Let me say it again, you will not be disappointed.

*I'm not a vegan but I have an Eater in the house who cannot have any dairy. 

The Grilled Veg and Cheese

Let me apologize in advance for this picture. The day I made this dinner I'd already entered The Hangry Zone. Every once in awhile the Stomach makes the Blogger care very little for staged photos. In the end, it doesn't really matter. This sammy is so good, it doesn't need a focused picture.  I won't say anything more, except to give you the recipe. (But really, it's a nice sandwich…and also mayo free.)

What you'll need:

A pound of zucchini, cut 1/8 inch thick, diagonally

3-4 slices red onion, cut 1/8 inch thick

1 red bell pepper, seeded and quartered ( I used mini bell's cut in half and used both red and yellow)

1 large tomato, not too ripe, cut 1/8 inch thick

2 Tbls Balsamic Vingar

1tsp extra- virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground black pepper

1.5 cup salad greens

5 ounces fresh mozzarella

6-8 fresh basil leaves

Single serving Torta bread (pictured) or 1-pound loaf ciabatta bread, cut in half horizontally

Mix up the vinegar, oil, salt and pep, in a mixing bowl. Toss veg in bowl with mixture. 

Spray grill with cooking spray, and light her up. Grill veg until tender (about 7 minutes) reserving leftover vinegar mixture. 

When veg is done, build your sandwich… layer cheese, basil, veg, greens, and drizzle reserved vinegar. Cover with top of bread, press lightly. Place filled sandwich on grill rack for 4 minutes or until cheese begins to melt. Cut in half (or in quarters if using large loaf). Eat!

Happy sandwich making!