Eating with Emily

vegetarian meals & the more than occasional treat

Sandwiches

Sweet Potato, Red Onion, and Ricotta Panini

IMG_0239

As you can probably tell by all the sweet potato recipes I’ve made lately, I love sweet potatoes. In fact, I love them so much that I like to keep a couple of cooked ones in the refrigerator. If you already have a baked sweet potato, this sandwich makes for a really quick lunch.

Ingredients

  • 2 slices of bread
  • 2-3 thick slices of baked sweet potato
  • a few slices of red onion
  • 1/4 cup ricotta cheese
  • pesto (optional)
  • a few slices of butter

Directions

To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the inside gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better. 

If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.

  1. Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
    IMG_0154
  2. Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
  3. Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.

Margherita & Artichoke Panini

IMG_0104
Ingredients

  • 2 slices bread
  • 2-3 slices fresh mozzarella
  • 2 artichoke hearts, sliced
  • 2-3 slices tomato
  • 2-3 large basil leaves
  • pesto (optional)
  • few slices of butter

Directions

To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the cheese gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better. 

If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.

  1. Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
    IMG_0096
  2. Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
  3. Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.

Curried Chickpea Salad Sandwich

2014-02-25 14.13.49
Inspired by the super easy and fast Greek Yogurt Chickpea Salad Sandwich I made recently, along with a recipe I saw on The Simple Veganista, I made this for lunch.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 4 green onions, diced
  • 1/2 cup dried cranberries
  • 6 tablespoons plain greek yogurt (use hummus to make vegan)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 2 teaspoons curry powder
  • black pepper, to taste
  • few leaves of lettuce, to serve
  • one piece of pita bread, cut in half

I think that the best thing about this recipe (aside from how fast you can throw it together) is how flexible it is: replace the cranberries with another dried fruit (raisins? apricots?); throw in some red onion or bell pepper; add shredded carrots, apple slices, nuts, feta cheese, etc.

Directions

  1. In a mixing bowl, combine all the ingredients (chickpeas, green onions, cranberries, greek yogurt, onion powder, cayenne, curry powder, pepper). Stir until well combined.
  2. If you’d prefer it as a salad (gluten free!), go ahead and eat it as is. I divided it in half, scooped the salad into two pita halves, and served with lettuce.
    2014-02-25 14.03.082014-02-25 13.58.372014-02-25 14.11.40

Brie, Apple, and Caramelized Onion Grilled Cheese

IMG_8290

I had some caramelized onions leftover from the sweet potato burgers I made the other day. I’ve been itching to make some grilled cheese sandwiches. The apple was nice and tart, which balanced out the sweetness of the onions. And, well, do I need to tell you how delicious brie is? Especially when it’s melty and gooey? (Don’t even get me started on baked brie…)

Ingredients

  • a few chunks of brie
  • apple slices
  • two slices of good bread (I used whole wheat sourdough from the bakery)
  • couple slices of butter
  • a small handful of red onion slices
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar

Directions

  1. Put the red onion in a saucepan with the brown sugar and the balsamic vinegar. Cook over medium heat, stirring frequently until the onion is soft. Add more brown sugar and vinegar to taste, depending on how much onion you’ve used.
  2. Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put the slices of brie on top, followed by the apple slices and caramelized onions. Add the second piece of bread, butter side up.
    IMG_8261
  3. Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
  4. Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.

Breakfast Sandwich

IMG_8178

When I need a hearty, filling breakfast this is my go-to sandwich. It’s quick to make and leaves me feeling full into the afternoon. If I am in a rush and need to take it on-the-go, I leave off the salsa, push it down gently to flatten it a little bit, and wrap it up in tin foil.

Ingredients

Makes one sandwich

  • 1 egg
  • onion slices
  • tomato slices
  • avocado slices
  • cilantro
  • scoop of salsa
  • cheese (I like sharp cheddar or pepper jack)
  • bagel/english muffin/bread

Directions

  1. Place the cheese on half of the bagel and put it in the toaster oven*, face up. Toast until cheese is melty and gooey.
  2. While the bagel is toasting, cook your egg. I like mine over easy (fried on both sides, with a runny yolk).
  3. Assemble, then cut in half for easy eating.

*If you don’t have a toaster oven, toast the bagel in your toaster and melt the cheese on top of your egg instead. IMG_8156

Sweet Potato Quinoa Burgers with Caramelized Onions

IMG_8033

Ingredients

Makes 12 small burgers, or 6 large burgers

Burgers

  • 2 medium sweet potatoes
  • 1/4 cup uncooked quinoa (about 3/4 cup cooked)
  • small yellow onion, diced
  • 1 teaspoon paprika
  • 2-3 tablespoons chopped rosemary, plus extra to garnish
  • pepper, to taste
  • oil, butter, or cooking spray

Caramelized Onions

  • 1 red onion, sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar

To Serve

  • lettuce, avocado, mustard, etc.!
  • buns (totally optional…I ate a leftover burger over a big bowl of salad!)

Directions

Preheat oven to 400°F

Sweet Potato Quinoa Burgers

  1. Bake the sweet potatoes. Wash them, prick them six or seven times with a fork, and wrap in tinfoil. Place on a cookie sheet and bake for 45 minutes to an hour, or until soft.
  2. While the potatoes are baking, make your quinoa according to the instructions on the bag.
  3. When they are cool enough to touch, scoop the insides of the potatoes into a bowl. Discard the skins. Mash the potatoes with a fork until soft.
  4. Stir the potatoes, quinoa, onion, paprika, and rosemary together. Add pepper to taste.
    IMG_7957
  5. Form patties with your hands. I found it easiest to form a ball (I made them racquetball size, but would them a little bigger and thicker next time), then flatten it between my palms.
  6. Cook in a greased saucepan over medium high heat. It will take a good 3-4 minutes per side to cook thoroughly. They are fragile, so flip gently!
  7. Serve on a bun, or eat over a salad with the caramelized onions (recipe below).
    IMG_8005

Caramelized Onions

This is super easy!

  1. Slice the onion.
  2. Place the onion, along with the balsamic vinegar and brown sugar, in a saucepan over medium heat. Stir frequently until the onion is soft. If your onion is really large, add more vinegar and/or brown sugar, to taste.

IMG_7971

Greek Yogurt Chickpea Salad Sandwich

IMG_7703

This sandwich is light, but filling, and best of all only takes about five minutes to whip up! It can be eaten without the pita, as a salad, for a gluten free option.

Ingredients

Makes 2 pita sandwiches

  • 1 14oz can chickpeas, drained and rinsed
  • 1/2 cup red onion, chopped (about 1/4 of a large red onion)
  • 1 cup loosely chopped spinach (or another leafy green)
  • 3 tablespoons plain greek yogurt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cucumber, sliced
  • black pepper, to taste
  • pita bread

Directions

  1. Toss the chickpeas, onion, spinach in a bowl. Add the greek yogurt and lemon juice, stirring until well combined. Season with black pepper.IMG_7520
  2. Scoop the salad into the pita, and add slices of cucumber.IMG_7717

Egg Salad Sandwich

IMG_6257

Whenever I eat egg salad sandwiches, I think of one of my favorite poems by Billy Collins, “Marginalia.”

It’s best to make egg salad ahead of time so that you can refrigerate it and eat it cold. While I’ve been known to make egg salad moments before eating it (and eating it warm…yuck), I prefer to make a bowl of it and stick it in my fridge for the next day or later in the week.

Ingredients

Makes one sandwich

  • 2 eggs
  • spoonful of mayo*
  • spoonful of brown mustard
  • few tablespoons of diced celery (optional)
  • paprika, to taste
  • lettuce
  • tomato
  • two slices of bread, lightly toasted

*If you are a mayo-hater (trust me, I understand), you can add extra brown mustard in lieu of mayo!

Directions

  1. Hard boil the two eggs. Use your own tried and true method, or put the eggs in a pot of water and bring the water to a boil. Remove the eggs, cover them, and let them sit in the simmering water for 15 minutes. Drain, run quickly under cool water, and peel.
  2. Chop the hard boiled eggs, then mix in a bowl with the mayo, mustard, and a few dashes of paprika. If you like celery, mix that in too. Put the egg salad in the refrigerator to cool.
  3. When the egg salad is cold, toast your bread and assemble the sandwich. Sprinkle more paprika on top.

IMG_6240

IMG_6232