Grilled Mozzarella and Red Peppers Sandwich

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This sandwich screams FRESHNESS, as it is made with fresh mozzarella, fresh basil pesto and oven roasted red sweet bell peppers drizzled balsamic vinegar. With layers of flavor, it is the perfect sandwich for a Meatless Monday lunch option.

Serves 2

Ingredients:
2 red sweet bell pepper
1 Fresh Mozzarella Cheese Ball
2 slices of Provolone Cheese
4 slices Italian bread
1 teaspoon balsamic vinegar
Vegetable cooking spray

For the Fresh Basil Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
salt, more to taste
freshly ground black pepper, more to taste

Directions:

Preheat oven to 500° F .

Place the red bell peppers on a rimmed backing sheet. Lightly coat the peppers with the vegetable spray and place in the heated oven. Allow the peppers to roast for about 15 to 20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black. Remove the peppers from the oven and allow them to cool. When the red peppers have cooled to the touch, remove the charred skin by using a clean tea towel. Cut the peppers in half and remove the seeds, then julienne the roasted peppers.

Using a sharp knife, thinly slice six pieces of cheese from the mozzarella ball.

To prepare the pesto spread: Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and freshly ground black pepper, add more to taste. cover and set aside.

Set the oven to 450 ° F.

Take 4 slices of Italian bread and spread the pesto on one side.

Lay a slice of provolone ontop of the pesto.

Take one slice and with the pesto side up and layer with the julienned red pepper first.

Use a brush and lightly coat the top of the red pepper with 1/2 teaspoon balsamic vinegar.

Add three slices of Mozzarella cheese ontop of the peppers and close the with another bread slice. The pesto side should be touching the mozzarella. Repeat the process for the second sandwich.

Heat a cast iron skillet on medium high. Melt the butter until it is lightly foaming. Gently place the sandwiches in the melted butter.

Fry the sandwiches for about 2 to 4 minutes on medium heat, as it the bread become golden brown. Using spatula flip the sandwich over until the bread is crispy and golden brown, for another 2 to 3 minutes.

Continue to cook the sandwiches in the oven, by placing the skillet sandwich in the oven for about 5 to 7 minutes. Cook until the cheese is melted and slightly oozing from the bread. Remove from the oven.

Using a spatula, place a sandwich on a plate and serve immediately.

 

 

Cook’s Note:
Basil pesto oxidizes (darkens) when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air, making a complete seal. The pesto will stay greener longer that way. The pest will keep for about 2 weeks.

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Oatmeal, Anyone?

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Did you know that heart disease is the number cause of death for both men and women in the United States?

One ways to combat the disease is choosing to eat a heart healthy diet that significantly reduces your risk of heart disease while at the same time maintaining a healthy heart.

Increasing key nutrients such as Omega-3 fatty acids, soluble fiber and potassium, key nutritional elements that are know to control elevated cholesterol levels and high blood pressure is the first thing you can do, because they can do the body good.

Try incorporating them into your daily diets by trying one of these sweet or savory oatmeal stir-in combinations below. Combine cooked old fashioned oats or overnight oats that have been prepared using a one to one ration of raw oats and your choice of milk or any other dairy substitute like almond milk or coconut milk. And let us know which one is your favorite. We would love to hear from you!

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Combine cooked old-fashioned oats or overnight oats that have been prepared using a one-to-one ratio of raw oats and your choice of milk or any other dairy substitute like almond or coconut milk.

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Spinach Salad with Pears and Gorgonzola

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Pears with gorgonzola is  just one of those classic combinations. Put them in salad with any kind of greens. Pick what you like best, anything from a spicy arugula or watercress to a mild butter lettuce.We used fresh baby spinach.The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.

And since the ingredients in this pear salad are so delicious, a champagne vinaigrette with a hint of lemon juice and Dijon mustard worked best for this salad. A heavy dressing would mask the delicate flavors.  A sprinkling of cheese, walnuts and  pomegranate arils also adds flavors and makes for  delicious lighter first course to start off a meal.

Serves 4

Ingredients:
1 tablespoons minced shallot
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed and dried
4 ounces Gorgonzola cheese*
1 medium Bosc pear, cored and thinly sliced*
1/2 cup pomegranate seeds (arils), for garnish
1/2 toasted walnuts, roughly chopped, for garnish

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Directions:
For the Salad:
In a large bowl, add shallot,  salt and pepper. Add the olive oil, whisking constantly while drizzling the oil slowly. Add the spinach and toss with tongs until the leaves are well coated.

For Champagne Vinaigrette:
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil  and whisk until the mixture is emulsified. Refrigerate until ready to use.

To serve, evenly divide spinach greens between 4 salad plates. Top each plate with cheese and garnish with pear slices, pomegranate seeds, and walnuts and serve with a drizzle of champagne vinaigrette.

*Cook’s Notes:
You can substitute Blue cheese or Roquefort cheese for the Gorgonzola.
Any variety of apple can also be used as a substitute for the pears.

 All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape