Everyone seems to be into this 30 minute meal craze. The goal in this race is to see how quickly a person can get dinner on the table. Bonus points are awarded for a well balanced meal. Double bonus points go to using fresh ingredients in the 30 minute well balanced meal. Triple points are awarded to doing all that without using half the pots and pans in your kitchen! To be frank, I’ve tried a few of these and been disappointed. But, I have learned a few tricks from the ever present Rachael Ray and Cooking Light’s Fresh Food Fast book. Here we go, in no particular order:
- keep it simple
- add a punch of flavor somewhere
- grill whenever possible
This little weeknight sammie lives up to all three tricks. First, its a sandwich, which keeps it simple. The Parmesan mayo with a healthy dose of garlic punches up the flavor and could easily be reworked into a dip. And finally, keeping a gas grill right outside our kitchen makes year round grilling a breeze. Several of the Cooking Light recipes have you spritz some salad spritzer on the veggies before grilling, and this is easily one of the best little secrets ever. Its like the perfect little flavorizer in a spray bottle, and I have used that shortcut year round with great success on all kinds of grilled veggies.
makes 4 sandwiches
2 Portobello mushrooms
1 red bell pepper
4 lettuce leaves
Balsamic salad spritzer
8 slices sourdough bread
1/2 cup Parmesan mayonnaise
1/2 cup light mayonnaise
2 cloves garlic, pressed
2 TBS grated Parmesan cheese
2 TBS red onion, minced
1/4 tsp black pepper
1. Heat grill or broiler.
2. Prepare Parmesan mayonnaise by combining the light mayo, garlic, Parmesan, onion, and black pepper in a bowl. Refrigerate.
3. Remove stems from mushrooms and spray bottoms of caps with balsamic spritzer.
4. Place mushrooms on the grill. Turn after 7 minutes, or when browned and tender. Remove from grill, and slice into 1/2 inch sections.
5. Assemble sandwiches by spreading 1 tablespoon Parmesan mayonnaise onto each bread slice. On 4 of the bread slices, layer portobello mushroom slices, red bell pepper sections, lettuce leafs, and top with the other pieces of bread.
- This Parmesan mayonnaise is really, really good!
- To roast a bell pepper, place it on the grill over direct heat and turn when each side chars. When all sides are charred, place the bell pepper in a plastic bag, twist the top of the bag to seal in the heat, and let it sit for ten minutes. Finally, take the bell pepper out of the bag and slide the charred skin off the sides and remove the stem and seeds. Cut into sections.
- You can use what ever type of sandwich bread you choose of course. Sourdough is simply my favorite.
- Grilling the bread gives an extra bit of love to the sandwich.
- Yes, roasted red bell peppers are available in jars in the store. But … I’m just too frugal to spend 6 bucks on peppers.
- This is easily adapted to making under the broiler.