Grilled Beef Sausage & Caramelized Onion Relish Sandwiches



4 tbsp. olive oil
8 oz. onion relish
1 Sweet Peppers, seeded, halved and thinly sliced (frozen is fine too)
1 pkg. sausage
4 slices Red Hen Bread, cut about 3/4 inch thick

Brush each slice of bread with some of the oil and set aside.

Once your grill is ready, place the links on making sure they are not in a hot spot on the grill. In a small sauté pan, pour the remaining oil and heat on another section of the grill. Once hot, add the peppers and sauté for one minute (longer if frozen). Drain the relish and add to the pan. Let the onions caramelized, tossing occasionally. Remove the pan. Place each slice of bread on the grill and toast. Remove to platter. Place a bit of the onion/pepper mixture on each slice, then a sausage and finish with good mustard or a drizzle of balsamic vinegar.

Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes



6 slices of foagies, sliced lengthwise, rub with some oil
2 peppers, roasted over open flame or in oven
1 bunch garlic scapes
Ploughgate Elmore Cheese
salt & pepper

Pre-heat grill to low.

Place peppers on open flame and char. Remove from heat., place in bowl and cover. When cool enough to handle, peel char skin away, cut in half and remove seeds. Do not run under water as this washes away the flavor. A few seeds never hurt anyone. Slice into 1/2 inch long julienne strips While the peppers are cooling, toss scapes with a very small amount of oil, season with salt and pepper and grill until lightly charred. Set aside. Place bread on corners of grill and lightly toast on both sides. Spread some Elmore cheese on each grilled bread. Top with peppers, then scapes and finish with some freshly ground black pepper and fresh basil (or pesto!), if you have some on hand.

Curried Tofu Sandwiches


1 cake tofu
1 tbsp oil
2 garlic cloves, minced
1 or 2 tsp red Thai curry paste, to taste
1 Tbsp fish sauce
1 Tbsp soy sauce
Pat tofu dry and slice into 4 even slices along the wider side. Pat these dry again. Combine the garlic, curry paste, fish sauce and soy sauce. Coat the tofu slices with the spice mixture. Heat oil on a griddle and brown the tofu on both sides.

To assemble the sandwiches, toast the bread and spread with mayo, if you like. Then layer on the tofu, vegetables and top with another slice of bread. The tofu is good cold or warm. Enjoy!

Thai Curry Tofu Sandwich


Makes 2 sandwiches

I love a good sandwich and am always looking for interesting combinations. I've eaten many with coleslaw this winter, and thought the fermented vegetables would be a yummy alternative. - Heather

4 Slices Patchwork Bread
Pete's Fermented Vegetables
4 Curried Tofu Slices (below)
sprouts
thinly sliced onion
Mayo, optional

Grilled Vegetable Panini



If you don’t have a panini maker or George Foreman Grill, use a grill pan to toast your sandwiches weighed down with a clean cast iron pan. Makes 4 sandwiches.

3 TB of sunflower oil
1 garlic clove minced to a paste
salt and pepper to taste
3 medium summer squash, sliced thin lengthwise
1 onion, sliced into thick rings
2 sweet peppers, cut in thick slices
8 slices of sandwich bread
sliced smoked cheddar cheese to cover 4 pieces of bread
1/2 stick of butter, melted

Season oil by mixing in minced garlic and salt and pepper. Lay vegetables on a pan and brush both sides with seasoned oil. Place veggies on the grill over medium heat. Cook until brown grill marks form, then flip and cook the other side. Remove gilled vegetables to plate. To assemble the paninis, layer grilled vegetables over four slices of bread. Cover with cheese and the remaining bread slices. Heat panini grill or grill pan to medium-high heat. Brush top slices of bread with melted butter and place, butter-side down on grill. If using panini grill, brush top side of bread with butter and lower top grill plate over sandwich. Grill until both sides are golden brown, grill marks have formed and cheese is melting.

If using a grill pan, weigh the sandwich down with a cast iron pan. When the bottom is golden and grill marks have formed, brush the top slice of bread with butter, flip and repeat the grilling process. Serve with a mesclun salad on the side.

Heather's Fave Grilled Vegetable Sandwiches


This is a sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist! We eat this at least once a week in high summer. Serves 4.

Marinade
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper

Vegetables
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips

1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced

Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.

Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.

Colorful Tuna Salad Sandwiches


Inspired by a recipe by Isabella's Eatery in the Dishing Up Vermont Cookbook. Serves 2.

1 (12oz) can white tuna in water, drained and well flaked
Juice of 1/2 lemon, strained
1/4 cup minced sweet onion
6 TB plain yogurt
6 TB sour cream
1/2 cup chopped roasted beets, preferably gold, chioggia and/or white.
1 sweet pepper, diced
1 apple, cored, peeled and chopped
4 tsp cider vinegar
salt and freshly ground black pepper to taste
Arugula
4 slices pain au levain, (If cutting large slices from center of loaf, cut 2 slices in half to make 4)

Combine the tuna and lemon juice in a large bowl. Stir in the onion, yogurt and sour cream. Season with salt and pepper. In another bowl, combine the roasted beets, sweet pepper, apple and vinegar, and toss gently to combine. Add vegetable mixture to tuna and mix until well combined. Season to taste with salt and pepper. Cover 2 slices of bread with arugula leaves. Divide tuna mixture between both slices and cover with 2 remaining slices of bread.

Cheddar Chutney Grilled Cheese with Green Apple and Watercress


From the Rebar Modern Food Cookbook by Audrey Alsterberg & Wanda Urbanowitz
This is a grown up grilled cheese sandwich which will be great on the multigrain bread from Elmore Mtn.

Multigrain Bread
Butter
Aged cheddar cheese slices
Tart Apple
Watercress, washed, tough stems removed
Onion Chutney

First make the onion chutney below. Then assemble and grill the sandwiches.

Onion Chutney (makes enough for 4 sandwiches)
1 TB butter
2 yellow onions
1/2 tsp salt
1/2 tsp hot red pepper flakes
1 tsp coriander
1 tsp brown sugar
4 TB apple cider
1/4 tsp cracked pepper

Heat Butter in a pan over medium heat and add onions. Stir until translucent. Add salt, chile flakes and coriander and continue to cook for 15 mins. Add remaining ingredients and cook until onions are very soft and creamy.

For each sandwich, butter both sides of two slices of bread. On the unbuttered side of one of the slices, spread dijon mustard and then layer with chutney, apple slices, cheddar and watercress. Heat a griddle and cook sandwiches on both sides until the cheese is melted and bread is crispy and golden.

Warm Goat Cheese, Beet and Arugula Sandwiches


Still have beets left from a previous week? Adapted from Gourmet December 1999.
4 servings

2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 beets, boiled until soft, peeled and sliced
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves

Preparation

Preheat broiler. Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.

Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.