Tag Archives: whole wheat bread

Grilled Eggplant and Zucchini Sandwich

12 Sep

In my CSA box we’ve been receiving many eggplants and zucchini… why not combine them both in one of my favorite applications? A SANDWICH!!!

Super simple, super tasty and travels really well…

  Grilled Eggplant Zuch Sandwich - KFC


1 small Japanese or Italian eggplant
1 small zucchini or summer squash
2 oz of goat cheese, at room temperature works best
A handful of arugula lettuce – washed well and pat dry
Extra virgin Olive oil
Sea salt and Freshly Cracked Black Pepper
1 whole-wheat whole grain demi baguette


  1. Preheat your grill – I use my George Foreman grill for this…
  2. Slice the eggplant and the zucchini in ¼ inch slices.  Brush with olive oil and season liberally with salt and pepper.  Place on the grill for about 4-5 minutes to cook and get pretty grill marks.
  3. In the meantime, slice the baguette in top and bottom halves and toast in a toaster oven.  Slather both sides of bread with goat cheese.  Drizzle a bit of olive oil and sprinkle a bit of salt and pepper to season cheese.
  4. Remove the eggplant and zucchini slices from grill and let cool down a bit.  Place on bottom half of bread.  Add lettuce on top of grilled veggies.  Season lettuce with a bit of sea salt and a drizzle of olive oil.  Top with top half of bread.


Simple, yet very tasty and nutritious.   You could add some tomatoes or even some roasted red peppers or roasted piquillo peppers too.

Tortilla Sandwich

12 Jul

It’s super typical to see on Spain lots of prepared sandwiches or “bocadillos” already made in the windows of bakeries and quick service shops.  They’re prepared daily for people to grab something quick for breakfast or lunch…

One of the most traditional and peculiar ones are the Bocadillos de Tortilla… which is as simple as it sounds – a piece or Spanish Tortilla in between 2 breads and eaten as a sandwich.  Where I first saw this on the menu was in the Spanish sandwich chain Pans & Company…  and carb-phobics might think this is too much carbs in one single bite, but let me tell you, it’s awesome…

 In Barcelona, they serve them with “pan con tomate” and the tortilla inside.  In Madrid, I saw them with just tortilla and a slather of mayonnaise on the bread.  Either way, I had to wait until reaching home to have my very own version.  The wait was well worth it…

 Bocadillo de Tortilla



1 serving of Spanish Tortilla – cut to fit the bread
1 whole grain demi-baguette
Egg-less mayonnaise
2 slices of tomato, optional but highly recommended
Salt and Pepper to taste
Spanish Olive oil
  1. Toast the bread as you wish.  Slather both bread halves with eggless mayo.
  2. Place the pieces of tortilla on the bottom half of the sandwich.  Add the tomato slices, if using. 
  3. Sprinkle a bit of salt and pepper and add a small drizzle of olive oil.

Tomato Bread / Pan Con Tomate

7 Jul

I am a bread lover… I inherited that from my dad.  And I already established I am also a tomato lover…  so what would be best than to put those two loves together??

Pa amb tomàquet, as it is called in Catalan, is the official bread tapa of choice in Barcelona and all of Cataluña.  You get a plate of it as soon as you sit down in any restaurant.  And it’s also used as the bread of choice in a bocadillo or sandwich in that area.


It’s a true testament of how great ingredients come together in a beautiful harmony…

 Pan con Tomate


1 demi baguette whole grain bread
2 ripe tomatoes, organic preferably
Spanish olive oil – Spanish oil made from arbequina olives from the Penedés region would be extremely appropriate in this application
Salt and Pepper to taste
  1. Slice the baguette into 2 halves.  Drizzle with a bit of olive oil and sprinkle with salt and pepper.  Place bread in a grill pan or pannini grill to toast.  I use my George Foreman grill…
  2. Meanwhile, take 1 tomato and chop it into small pieces.  Set aside.  The other tomato, slice it in half and set aside as well.
  3. When the bread is toasted to your satisfaction, take one of the tomato halves and rub the flesh against the bread.  The tomato flesh will kind of disintegrate and soak the bread with its juices and goodness.  You’ll be left with just the skin of the tomato in your hand.  Use one tomato half for each half of bread.
  4. Sprinkle some of the chopped tomato on top of the bread halves and a bit more salt and finish with a final drizzle of olive oil. 

Cut into pieces and serve as an appetizer or tapa.


Asparagus Party Sandwiches

27 Apr

Yesterday, I participated in the Foodbuzz 24,24,24 event for April…  I cooked a dinner for my friend Mariví and her 4 oldest kids to get them to inadvertently try new foods and new flavors.   I titled it A Very Veggie Experiment…

The first dish of the night was these asparagus sandwiches…  I still can remember the first time I ate an asparagus sandwich at a birthday party.  I just ate it thinking it was a regular “sandwichito de mezcla” just rolled into a different shape and loved it.  It was not after I had eaten about 10 of these little sandwiches that someone told me it was asparagus.  I was hooked for life… 


I knew Mariví and her kids would be surprised about liking them too… 




1 jar of asparagus spears
¼ cup of egg-less mayonnaise
Garlic salt to season to taste
1 packet of whole-wheat sandwich bread


  1. In the bowl of a food processor combine the asparagus, egg-less mayonnaise and the garlic salt.  Pulse until it becomes a loose paste.  Set aside.
  2. mezcla-esparragos
  3. To make these rolled sandwiches, we need to flatten the bread slices with a rolling pin.  Just take off the crusts of the bread slices and flatten them one by one.
  4. sand-esparragos-2
  5. Spread the asparagus mixture on top of each flattened slice of bread.   I leave the farthest edge without asparagus mixture because it will spread onto the edge when you roll the bread.
  6. sand-esparragos-1
  7. Starting on the straighter edge of the bread, roll the bread carefully onto itself until you create a little roll of bread.  Place the rolls seam side down so they will not unravel.
  8. I place them in a pyrex lined with moistened paper towels and place them in the fridge to finish setting.  Refrigerate about 1 hour to 1 day before serving. 

Sometimes people place a whole asparagus spear in the center and then roll the bread around it, but because I knew these guys are finicky, I just made a puree out of the ingredients to avoid any apprehension before they tasted them.


Both Ignacio and Diego, Mariví’s oldest kids, smelled the rolls before putting them in their mouths… so typical of a finicky kid!!!  Ignacio, Diego, Kamila and Mariví all loved them.  They were all trying to figure out what was in them.  Ignacio and Diego had about 4 each and even told me they would love to have them again…

This was Ignacio’s face when he learned these were made from asparagus… HUH?!?!?


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