Wednesday, June 27, 2012

Dorm Room Dinner: Grilled Veggie Sandwiches with Cilantro Pesto

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This week in June is a busy week for my family; my dad’s birthday was on Saturday and he got to pick how to spend his day.  His request was pretty simple, a bike-ride through Central Park with his family.  Doesn’t that sound nice?

Sounding nice and being nice are two completely different things.  First, it was like 85 degrees!  HOT!  Second, we biked for 3 hours.  I wondered throughout this time if Dad wouldn’t have been happier just riding as fast as he could around and around us in circles while we relaxed on the meadow.  Or in an air conditioned bubble.  I’d take either.

Regardless, it was a great time.  If I hadn’t just made these sandwiches for dinner, they would have been the perfect lunch in the park to cap off a great birthday!  The cilantro pesto I made yesterday and this one are completely different – this is a much more traditional pesto but with cilantro instead of basil.  It goes so nicely with the grilled vegetables and best of all – it only takes a grill and a blender.  YEAH!  That is my kind of summer dinner.
Grilled Veggie Sandwiches with Cilantro Pesto (adapted from here)
Serves:  4
Cilantro Pesto:
1 cup packed fresh cilantro sprigs
2 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
2 tablespoons water
1 tablespoon pine nuts, toasted
1 tablespoon olive oil
 Sandwiches
2 red peppers
4 slices peeled eggplant (approximately 1/2 inch thick)
4 hard rolls, split
1/2 cup shredded part-skim mozzarella cheese

In a blender, blend cilantro, Parmesan, garlic cloves, water, and pine nuts until well-blended.  Add oil while the mixture is blending.  Remove from blender and store in an airtight container up to 14 days.

Lightly coat the grill with cooking spray.  Grill peppers for about 10 minutes, until skins blister, turning frequently.  Place peppers in a large bowl and cover.  Meanwhile, grill eggplant slices, approximately 5 minutes, turning once. Also grill hard rolls, cut sides down, until lightly browned. 

To make the sandwiches, evenly spread 2 tablespoons of cilantro pesto on both cut sides of each sandwich.  Layer bottom roll with part-skim mozzarella cheese, peppers, and eggplant.  Place top half over the sandwich. Serve sandwiches immediately. 

Per Serving, Based on 4 Servings, from MyFitness Pal.com
Calories:  359
Carbohydrates:  58g
Fat:  8g
Protein:  12g
Sodium:  547mg
Sugar:  10g
*We used Europa Kaiser rolls which were 280 calories EACH!  Subtract that from the calories above if you are going to use a different kind of roll and add the amount of calories yours has.  

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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