Comments on: F & N: Grilled Veggie Sandwiches

By: Lindsay

Lindsay — Mon, 02 Nov 2009 22:00:37 +0000

I am not sure what you are referring to. I read through the recipe again and didn’t see what you were referring to.

By: Jennie

Jennie — Fri, 30 Oct 2009 17:00:00 +0000

Could you share the almost topping you mentioned?
I just LOVE your blog! It has been a huge blessing to have found.

By: Jennie

Jennie — Fri, 30 Oct 2009 16:59:12 +0000

I will be making that for lunch tomorrow it looks great! Another super easy and delicious pesto recipe is this:
(didn’t really measure just added to taste/texture

Big bunch of fresh basil (about 2 cups)
About 1 cup fresh parsley
Sun dried tomatoes in olive oil (about 1/2 cup or so-in the oil)
plenty of fresh garlic (about 5 cloves or so)
handful of both walnuts and pine nuts
olive oil
salt and pepper to taste
large dash of balsamic vinaigrette
large dash white cooking wine
olive oil-enough for consistency. About 1/2 or more
about 1/2 to 1 cup of Parmesan cheese

Blend well in food processor. It freezes nicely too!

By: Rachael

Rachael — Thu, 18 Jun 2009 12:22:24 +0000

These are my family’s new favorite sandwich! I used homemade pesto and burger buns, and raw cheddar instead of feta (I love feta, but we already had cheddar). For the vegetables, we added portabello mushrooms to the list. These things are heavenly! It might be good wrapped in a tortilla, too!

By: Danielle

Danielle — Mon, 13 Apr 2009 23:44:42 +0000

I made this for dinner tonight and it was wonderful! Reminded me of a sandwich I used to get at a shop in our downtown. Thanks for the recipe

By: Joelle

Joelle — Wed, 13 Aug 2008 23:26:21 +0000

Mmm. That looks good. Pesto is also delicious made out of cilantro or basil.
I like a similar recipe – only I made it as a wrap with a tortilla. I included sprouts and grilled eggplant and avocado/ mayo spread as well as the grilled peppers.

By: lylah ledner

lylah ledner — Wed, 13 Aug 2008 03:48:48 +0000

gonna try this bad boy!

By: Kate

Kate — Sun, 10 Aug 2008 21:27:43 +0000

Here’s the recipe I use courtesy of Rachael Ray of the Food Network. (gotta give credit to where it’s due) I went to get the recipe there, I eyeball most anything in cooking, hard to give out a recipe with an “oh just eyeball” kind of deal lol

2 c Italian flat leaf parsley
1-3 oz jar or 1/4 c pine nuts (aka pignoli nuts, walnuts can work too) (these can be found in the baking aisle)
1 clove garlic cracked away from skin
1/2 c extra virgin olive oil
1 tsp coarse black pepper
1 c grated Parmigiano Reggiano cheese. (Parmesean and Romano work too)

Combine in a food processor:

parsley, pine nuts, and garlic. Stream in about 1/4 c of the extra virgin olive oil. Remove parsley paste to serving bowl/plate. Stir in cheese, and add remaining extra virgin olive oil to combine.

I LOVE this recipe…I’ve made a lot of her food, and have yet to be disappointed.

By: Lindsay

Lindsay — Sun, 10 Aug 2008 14:33:08 +0000

No, I have not tried making my own pesto. Do you have a recipe to share?

By: Kate

Kate — Sat, 09 Aug 2008 20:35:01 +0000

Did you make your own pesto?