Insalata Caprese—On a Sandwich

It's no secret that we like Insalata Caprese, to which this post can attest. So, we've put it on a sandwich. It isn't the first time. The bread is a bun-sized version of Jungle Jim's Asiago cheese bread. Actually, Lisa used the same thing, but in a dill-onion flavor. Both of us had fresh Jungle Jim's mozzarella (the best we've had), tomato, basil (fresh from our plant!), red onion, and Gia Russa Balsamic Glaze. Lisa also used Grapeseed Oil Vegenaise. These were quite good, and there'll be lots more sandwiches to come. Check out some other views below.



Side-view.



Cross-section.

Sandwich 1

Toasted everything bagel, fake bacon, onion, roasted red pepper, turkey, lettuce

This sandwich is dedicated to Owen who suggested adding the bacon and insisted on buying a red pepper last time we were at the store (which I then roasted yesterday because it was in the fridge for awhile...). It really was better with the bacon, Owen was right. I have some crazier sandwiches on my list to make but I thought I would start out with something that wasn't too risky:)

June

Having a 2 month old means I'm awake at 3am on June 1 and get to announce what we're doing for June! SANDWICHES!

Pretzel Tuna casserole

This was ok. Kind of dry.I added noodles. I dont think I will make this again.

Strawberry Pretzel Jell-o Knockoff

Lisa always reminisces about what she calls "pretzel Jell-o," which is apparently something you guys know about. Me, not so much. Anyway, we don't eat Jell-o because it's cow bones that make your Jell-o have the consistency of Santa's tummy. What's more, we're not about to buy agar-agar for something we'll barely ever make. So, Lisa did some research and pieced together something that would remind her of the lamented dessert. She found a recipe for the pretzel crust (mostly crushed up pretzels with melted butter and sugar), a recipe for the cream filling (cream cheese, sugar, and cool whip), and a recipe that she thought might mimic Jell-o (basically some mashed strawberries, sugar, water, corn starch). The result is pictured, and it's pretty dang good too. Lisa is intent on getting the recipe just right, and writing it down so she can make it again (and again, and again).

Lisa approves this posting.

Pan-fried, Pretzel-crusted Shrimp

Though we've got another recipe to show, we thought we'd go ahead and put this one up—it was a spur of the moment idea. We bought some shrimp at the store, ground some pretzels into crumbs with our spice grinder, coated the shrimp in egg and crusted them with the pretzel crumbs. Lastly, we pan fried them in a little olive oil. For dipping, of course, we used a honey mustard sauce we made with some sage honey we got from Jamie a while back and some plain Dijon mustard. We made a second sauce too, this one from a cranberry honey Dijon mustard we got some time ago at Honeybaked Ham, adding also some of the sage honey. It was really good, and we had it with a Parmesan white wine risotto, green beans, and a crust of bread. Yum indeed!

Pretzel Bark

I just melted chocolate and stirred in coconut, dried cranberries and pretzels. Not very innovative but soooo good. And I got a pretty picture too:)