The Pioneer Woman Tasty Kitchen
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Grilled Veggie & Cream Cheese Sandwich

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I love this make-ahead sandwich because . . . well . . . you can make it ahead of time. Ha ha! Actually, it’s best if you make it ahead of time and let it get more and more wonderful. By the time lunch rolls around, you’ve got a little miracle on your hands.

Ingredients

  • 1 whole Large Zucchini, Cut Lengthwise Into Thin Slices
  • 1 whole Medium Onion, Cut Into 1/2-inch Rings
  • 1 whole Red Bell Pepper, Seeded And Cut Into 4 Slabs
  • 1 whole Yellow Bell Pepper, Seeded And Cut Into 4 Slabs
  • Olive Oil For Brushing
  • Kosher Salt And Black Pepper To Taste
  • ¾ cups Cream Cheese Mixed With Herbs
  • 8 slices Good Sandwich Bread

Preparation

Heat a grill pan over medium-high heat and place the veggies on the surface.

Let the first side cook without oil, so it gets great grill marks on the surface. After that, turn them over And brush them with a little bit of olive oil. Grill until they’re soft and have black marks. Remove them from the pan and let them cool.

Toast the bread. Spread cream cheese on both slices, sprinkle with salt and pepper. Layer the veggies between two slices. Wrap in plastic wrap and store in the fridge up to 24 hours! Great for grabbing and going!

Change things up!

• Grill slices of eggplant to replace (or go alongside) the zucchini.
• Sliced poblano chilies are a delicious replacement for the bell peppers.
• Spread one of the slices of bread with pesto, Dijon, or any spread of your choice.
• Press some leaves of fresh basil on the cream cheese before you add the veggies.

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hkatee on 11.24.2017

I just made this from the new cookbook TONIGHT so that we can take them to our picnic at the zoo tomorrow. After I finished, I had enough remnants of everything to make myself a small half sandwich because I couldn’t wait to try it. It was SO GOOD. Very hearty too, for a veggie sandwich. I can’t wait to eat the real deal tomorrow after the flavors have blended overnight. But already I can tell this one is a winner, and will probably end up in my husband’s lunch box on a regular basis. I used Gordon Ramsay’s method of cutting bell peppers for nice large sections (Google it, that was a game changer for me!) And I just bought cream cheese with chives and onions, didn’t mix my own. It was tasty! Finally, I used Pepperidge Farms “Hearty White” as the bread and it was the perfect size and texture. Great sandwich! Won’t be the last time we have it, for sure.

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