Tuesday, October 20, 2015

Veggie Sandwiches on Homemade Pretzel Rolls

Remember that time I made Homemade Pretzel Rolls?  Well, then I made some seriously awesome sandwiches with said rolls.  This is their story:

Bri and I love food.  Bri is a vegetarian.  I am trying to eat a little healthier and I've been trying out all sorts of fun veggie-filled recipes.  Then, I came across this recipe and I was like "OMG I HAVE TO MAKE SOMETHING LIKE THAT!"

So that's how these Veggie Sandwiches came to be.  I had one for lunch at school and made everyone a little jealous.  Now I am just drooling thinking about them.  

School has been pretty great lately.  My students did a fantastic job on their last quiz and I am excited by how well they are doing overall!  We are in the middle of a unit on solving systems of equations, inequalities, and matrices.  It's pretty fun.  My cheer-girls are also awesome.  They had their first pep rally on Friday and it was a total success.  They did this amazing cheer, dance, and stunt and it was so cool to see them looking so happy and doing such a great job.  I am coming up with a new dance for them and I am also working on incorporating some fun math activities for my students.  I'll keep you all posted! 

Veggie Sandwiches on Homemade Pretzel Rolls

Ingredients:
2 portabella mushrooms, sliced
2 red pepper, sliced
1 orange pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
4 tbsp extra virgin olive oil
2 tbsp brown sugar
2 tbsp balsamic vinegar
salt and pepper to taste
1/2 tsp paprika
1 garlic clove, minced
1 avocado, sliced
Goat Cheese Spread:
8 oz goat cheese
1 bulb of garlic
2 tbsp olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
salt and pepper
Red Pepper Sauce:
1/2 cup roasted red peppers
2 tbsp red wine vinegar
1/2 tbsp honey
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper

Directions:
1. You need to roast the whole bulb of garlic for the goat cheese spread.  Cut off the base of the bulb so that the cloves are visible.  Place this on a piece of tinfoil and drizzle with olive oil.  Wrap in the tinfoil and place in the oven for 35 minutes at 400 degrees.  Once done, you should be able to squeeze the roasted garlic cloves right out of the bulb.
2. Make the roasted red pepper sauce: In a food processor, place all the ingredients except for the olive oil and salt/pepper.  Process until you have a smooth sauce then continue to process as you add in the olive oil.  Stir in the salt and pepper to your taste.  Set aside.
3. Wrap the sliced portabellas in tinfoil with the 1 minced garlic clove for the sandwiches and 2 tbsp of olive oil.  Place foil packet in a small pan over the stove and heat over warm until the mushrooms are cooked, about 5-10 minutes.  
4. Wrap the sliced peppers and onion in a packet of tinfoil: Place all the veggies on the tinfoil and then sprinkle with 2 tbsp of olive oil, the brown sugar, balsamic vinegar, some salt and pepper and paprika.  Wrap the veggies up and place in a pan over the stove.  Heat on warm until veggies become translucent, about 10-15 minutes.  
5.  Once veggies are done, remove from heat.
6. Make the goat cheese spread, once your garlic bulb is roasted, squeeze the cloves out into a food processor with the goat cheese, basil, cilantro, salt, and pepper.  Process with adding in the 2 tbsp of olive oil until you have a nice spread.  Use a spatula to get the goat cheese into a bowl.  (I ended up with a lot of extra of this stuff so place it in a container so you can put it in the fridge when you are done.)
7.  Assemble the sandwiches!  Spread some goat cheese on one piece of bun and some red pepper sauce on the other piece.  Place some peppers and mushrooms over the goat cheese and then top with a slice of avocado.

Enjoy :)

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