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.
