sandwich – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Guest Post: Tomato Pesto & Mozzarella Melts https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/#comments Tue, 31 Jan 2012 12:00:00 +0000 http://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ Hey there, “Oven Love” readers! My name is Tina, from My Life as a Mrs! Natalie and I met in Atlanta last year at the BlogHer Food conference (Photo Here)… & we hit it off immediately! It’s hard to NOT hit it off with Natalie – she is super sweet, bubbly, and an absolutely gorgeous person inside and out! 🙂
Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!

Tomato, Pesto, and Mozzarella Melts:

Yes, they are as amazing as they sound (& look).

It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)

We are talking 6 ingredients (most of which you can buy at any major grocery store):

  • Sour Dough Bread
  • Butter
  • Tomatoes
  • Fresh Mozzarella
  • Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
  • Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)

8 minutes on a griddle and BAM – Dinner. is. served.

Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom 😉

Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo

Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi! 🙂

Same Ingredient Recipes ya’ll may be interested in:

 
Tomato Pesto & Mozzarella Melts
 

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Author:
Recipe type: Sandwich
Serves: 4

Ingredients
  • 8 slices sour dough bread
  • 4 tablespoons pesto
  • 2 whole tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 tablespoons butter
  • Balsamic Reduction, for topping

Instructions
  1. Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
  2. Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
  3. Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
  4. Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
  5. Note: You could use a panini press if you have one!

]]> https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/feed/ 6 Sweet & Savory French Toast BLT https://www.ovenloveblog.com/sweet-savory-french-toast-blt-2/ https://www.ovenloveblog.com/sweet-savory-french-toast-blt-2/#comments Fri, 25 Mar 2011 00:57:00 +0000 http://www.ovenloveblog.com/sweet-savory-french-toast-blt-2/
 I have a dream.
That dream is to one day work for Everyday Food.  How do they come up with great ideas like a French Toast BLT?  It’s like they’re reading my mind.
Please, someone from Everyday Food, hire me!  I will work for free (food).
How genius is a French Toast BLT?  I used to think BLTs were the worst menu choice of all time (mayo, ugh), but I have since changed my tune.  We actually eat a lot of BLTs around here, thanks to the grass-fed half hog we have in the freezer.  Eating good bacon is a full-time job, people (until I work for EDF).
So you’d think that the french toast is the sweet and the bacon is the savory, right? Wrong.  It’s a trick!  The french toast has a savory coating with fresh parsley and that glossy bacon you’re drooling at is candied with brown sugar.  This BLT will blow your mind, I’m sure of it.
I have about a million more brunch ideas but so little time to squeeze them in!  I told hubs today that we will be eating a brunch dish for every meal for the next week, and since he’s the best husband in the world, he has no qualms.  And FYI- I am determined to make donuts before the month is out, so buckle up, lovies.  More brunch on the way!
Sweet & Savory French Toast BLT
 

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inspired by Everyday Food (May 2010)
Author:
Recipe type: Breakfast, Brunch
Serves: 4

Ingredients
  • 8 slices thick cut bacon
  • ¼ cup brown sugar or maple syrup (you might not use it all)
  • 4 slices thick cut crusty bread (have an extra slice or two on hand if you want to soak up the extra)
  • 4 eggs, lightly beaten
  • ¾ cup cream
  • 2 tablespoons minced fresh parsley, plus more for garnish
  • salt, pepper and fresh nutmeg to taste
  • 1-2 tablespoons butter
  • 4 large lettuce leaves (or however much lettuce you’re into)
  • 8 tomato slices

Instructions
  1. Preheat the oven to 375. Place bacon on a rimmed baking sheet and sprinkle with brown sugar. Cook until golden, about 15 minutes, rotating half-way through.
  2. Meanwhile, in a large, shallow baking dish, whisk eggs, cream and parsley. Add salt, pepper and freshly grated nutmeg to taste. Lay bread in a single layer in the egg mixture and soak 3-5 minutes, flipping the slices to fully coat.
  3. Heat a large skillet over medium and add butter. When butter begins to sizzle, add bread and cook until golden and crisp at the edges, about 3 minutes per side.
  4. To serve, layer lettuce, tomato and bacon on each slice of toast and sprinkle with extra parsley.

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