Barbeque Eggplant Sandwiches

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A while back I browsed through sandwiches on Epicurious.com, which is odd for me as they are not something I think about. Nothing against sandwiches, but I have only one sandwich post on this blog, out of 500 posts! So that says something…

However, I was planning food for a get-together where I needed a make-ahead, picnic-type, easy-to-eat food. I thought that a sandwich, perhaps in the barbecue category, wrapped in foil and kept warm, would be the easiest for me; the sides could be made the day ahead.

And there it was, while I was browsing – a barbecue eggplant sandwich. I had to click on it – the name was so intriguing.

Plus, I have Japanese Ichiban eggplants growing in my garden.

What a unique way to use eggplant, besides eggplant parmesan, ratatouille, and baba ganoush.

Barbecue Eggplant Sandwich
Adapted from Epicurious

Eggplant (about 1 1/2 pounds total), trimmed and sliced lengthwise into 1/2-inch thick planks
1/2 cup BBQ sauce*, divided
1 teaspoon garlic pepper, or favorite seasoning
8 ounces mushrooms, sliced
1 small red onion, halved and sliced into thin wedges
2 tablespoons olive oil
8 slices provolone cheese
4 soft rolls
1/4 cup mayonnaise
Pepperoncini peppers

Position oven rack six inches from the heat source and preheat broiler.

Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon garlic pepper. Arrange slices on a sheet pan.

Broil eggplant until browned and soft, about 4 minutes.

Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, remaining garlic pepper and reserve.

Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.

Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.

To assemble the sandwiches, first toast the rolls using a little butter and a hot skillet.

Then brush the top toasted half of each roll with 1 tablespoon mayonnaise.

Lay the cheese on the rolls. Because provolone are circular, I cut them into narrow slices.

Layer an eggplant slice and some mushroom mixture on the bottom of each roll.


Close the sandwiches and serve immediately. You can drizzle a little more barbeque sauce in the sandwiches if desired.

The original recipe suggests using some thinly sliced pepperoncini inside the sandwiches, but I prefer them on the side.

Once I bit into this sandwich I knew I’d be making it again. Especially with a vegetarian in the family.

An added slice of bacon would please anyone insisting on a non-vegetarian sandwich.

But seriously, with the meaty eggplant and mushrooms, meat will most likely not be missed.

* Typically I make my own barbecue sauce, but there is one jarred product which I sincerely love, and that is Head Country, made right here in Oklahoma. The original is wonderful – not vinegary, not sweet – and now there are other varieties as well. The hot and spicy is incredible. Just use the barbecue sauce that’s your fave!

Also, if you ever need to keep sandwiches warm in an oven or warming drawer, try these foil wrappers. I used them when I was catering large, casual events, and they are a perfect size for a sandwich like this!

Better than Nutella?

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Many years go I purchased a Vitamix, Professional Series 300. Having gone through various brands of blenders, I was excited to finally get one with a strong reputation.
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I also purchased a smaller blender jar for dry ingredients. I’d always thought it would be fun as well as economical to make nut butters. But have I? No.

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While on a road trip in November, I read many food magazines (doesn’t everyone?) and came across this recipe. Chocolate hazelnut spread that is better than nutella. Nutella is pretty darn good, but home-made is always better of course. So I knew this would be the recipe to christen that dry blender jar.

I used my cell phone to photograph the recipe and unfortunately do not remember from which magazine this recipe came, but I did find it on Epicurious.com.

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Here’s what I did to make the “real” Nutella, based on the above ingredients; my verdict below.

Chocolate Hazelnut Spread, or Gianduja

2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
1/4 cup sugar
1 pound semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, room temperature
1 cup heavy cream
3/4 teaspoon kosher salt

Toast the hazelnuts on the stove in a cast iron skillet. Let cool.

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Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.

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Combine the chocolate and butter in a bowl over a pot of gently simmering water. Melt slowly and stir until smooth and shiny.

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So here’s the deal – my hazelnuts and sugar never formed a “buttery paste” like they were supposed to. So I added all of the cream to the blender. You can see from the photo, the blender was working hard to combine the hazelnut mixture with the cream.

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The resulting mixture was stiff and thick, but smooth and not gritty.

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The recipe says to “whisk in cream and salt, then hazelnut paste.” Since my hazelnut paste already contained the cream, I simply folded the hazelnut mixture into the chocolate, gradually, stirring well.

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Pour gianduja into four clean 8 ounce jars, dividing equally. Let cool.

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Gianduja can be made up to 4 weeks ahead; keep chilled.

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Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.

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If you don’t know what to do with chocolate hazelnut spread besides eat it with a spoon, I’ve got a few suggestions:

1. Spread in warm crepes, roll and eat.

2. Thin with cream and serve drizzled over a fresh-out-of-the-oven Dutch Baby or Crespella.

3. Fold gently with beaten whipped cream for an instant mousse.

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For a treat, I spread some chocolate-hazelnut spread on buttered toast.

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verdict: I’m befuddled as to why my hazelnuts didn’t grind into a hazelnut butter. Secondly, the recipe claims that the nutella will thicken; mine was already really thick, and definitely not “pourable.” My husband said that the spread reminded him of cupcake batter, which I think is an excellent comparison. Also, I would suggest 12 ounces of chocolate instead of 16 ounces, or use bittersweet chocolate instead of semi-sweet. It was too chocolatey for me.

So is this stuff good? Yes, but I will tweak the recipe next time.

Bacon Egg Salad

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To date, I’ve never written a sandwich post on my blog. I don’t dislike sandwiches – on the contrary, if it weren’t for my lack of self-portion control, I’d probably have a sandwich every day. Simple sandwiches like braunschweiger with mustard, a hot panini, or a multi-layered Italian sub dripping with vinegar… I love them all.

So today is the day I write about a sandwich. The recipe screams to me every time I’m near this book, Gale Gand’s Brunch!

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It’s an egg salad sandwich filling with bacon. So simple and yet so perfect! Who doesn’t grow up loving egg salad, and now you get to enjoy it on bread, with bacon!!!

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Honestly, while you might be shaking your head at the simplicity of this sandwich concept, you’re wanting one at the same time, aren’t you?!!

Here is the recipe:

Bacon and Egg Salad Sandwiches

8 hard-boiled eggs, peeled
4 strips of bacon, diced
3/4 cup mayonnaise
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
8 slices white bread, crusts cut off

Roughly chop the hard-boiled eggs and put them in a medium bowl.

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Cook the bacon, and let drain on paper towels.

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Add the mayonnaise and mustard to the eggs, and mix with a fork. Then add the bacon. Taste, and season with salt and pepper.
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Spread the egg salad on each of 4 slices of bread, top each sandwich with another slice of bread, and cut corner to corner to make triangles. (Obviously that’s optional.)

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Serve immediately, or cover and chill for up to 3 hours before serving.

Obviously, one can change up the ratio of the eggs, bacon and mayonnaise in this mixture. Although less “healthy,” I really love mayonnaise, and would not enjoy an egg salad that is dry.

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I also imagine that some people would prefer more bacon, and that is A-OK. Change up the bread, too. Make this sandwich yours!

Normally I would add lettuce and a ripe tomato slice, but I think I’ll leave this sandwich alone as is. I added a few olives for fun, but a pickled asparagus spear or pepperoncini would be nice also.

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This little unobtrusive cookbook was a gift, and I’m still making recipes from it, like the shakshuka-style Cucurumao I made on Christmas morning that was a huge hit. If you love brunch inspiration, I highly recommend this gem!

Romesco Sauce

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My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is.

But Romesco is one of those I remember. But it’s only because of a trick, not because it’s more significant in any way.

You see, I can remember Ro-mesco, because it reminds me to think of Ro-asted red bell peppers. And that’s exactly what this sauce is. The base, at least, is roasted red bell peppers. It’s extremely easy to make. In fact, you can use jarred roasted red bell peppers instead of roasting your own.

But the taste? It’s to me, the best flavor ever of anything that doesn’t contain cheese. And that’s saying a lot. If you’ve never made Romesco sauce before, it’s high time you did. You will slather this beautiful red sauce on anything, including yourself, if you run out of breads and meats. It’s just heavenly.

Besides the red bell pepper flavor, the sauce includes almonds, garlic, paprika, and cayenne. It’s Spanish in origin. And similar to a pesto, it all comes together with some olive oil. Only a food processor or blender is needed to make this. In 5 minutes tops you will get the opportunity to smell and taste heaven. Promise.

Romesco Sauce
This recipe makes about 12 ounces

1 – 8 ounce jar of roasted red bell peppers
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1/2 cup chopped almonds
2 cloves garlic, coarsely chopped
1/4 cup tomato puree
1/3 cup coarsely chopped parsley
2 tablespoons red wine vinegar
2 teaspoons hot paprika
1/2 teaspoon ground cayenne pepper, depending on your taste
1/2 teaspoon salt

Drain the red bell peppers before you begin.
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Have all of the other ingredients ready to go.
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Place the drained red bell peppers in a jar of a food processor. Add the almonds, garlic, tomato puree, parsley, and red wine vinegar. Then add the hot paprika, cayenne pepper, and salt.
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Begin processing. The mixture will be very coarse at first.
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Continue processing, adding the olive oil a little at a time. It is also important to wipe down the sides of the jar with a spatula.
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After all of the oil has been added, process until the sauce is smooth. There will be some texture to it, but it will still be a smooth sauce.
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At this point, it is ready to use.
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I chose to make a Mediterranean-inspired lunch using the Romesco spread on a flatbread, and with grilled shrimp placed on top.

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I also added some buratta and fresh cilantro; I was out of goat cheese – shame on me.

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I bet you’re already thinking about all the ways you can use this sauce. It’s exquisite, isn’t it?!!

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Fortunately, Romesco sauces freezes well. Otherwise, plan to use it before a couple of weeks if you store it in the refrigerator.
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And thank you daughters for my cute labels!