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Eggplant Grilled Cheese
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'Wich of the Week: Eggplant Grilled Cheese
When dealing with Thanksgiving leftovers, sandwiches are an obvious choice — and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.
In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side).
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Fast & Easy Dinner: Grilled Ratatouille With Ricotta
Traditionally, ratatouille is a slow-cooked vegetable dish that can simmer on the stove for hours. However, this recipe takes the basic elements and makes them accessible to the busy home cook. Instead of combining the zucchini, eggplant, and bell peppers in a large pot, the vegetables are individually charred on the grill.
'Wich of the Week: Sardine and Arugula Sandwich
Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- Are those hard-boiled eggs from the Easter egg hunt safe to eat afterward?
- Get acquainted with allepo, serrano, and dried arbol chiles.
- Extend the life of overripe eggplant by salting it beforehand.
- The Brewers Association has released their list of America's top 50 breweries.
- Terrance Brennan's tips for making winning grilled cheese sandwiches.
- What will go down at this year's National Grits Festival?
Sunday BBQ: Grilled Vegetable Salad
When piled high on a plate, a salad of grilled veggies is just as hearty as a slab of steak. Grilling the vegetables is a great way to bring out their full, rich flavor.
This salad is packed with thickly cut zucchini, eggplants, and peppers.
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