Busy Brunette Bakerista

Mediterranean Meatless Sandwich It's back...my favorite summertime sandwich! ----------------------- If you love Greek food or fresh herbs, you will love this “fork and knife” sandwich as much as my vegetarian friends. Lose the bread and make these for your next lunch and you’ll be surprised at the delicious blend of flavors! Ingredients: ¼ to ½ cup all-purpose flour 2 large eggs, beaten 1 cup panko bread crumbs 1 medium eggplant          {cut into ½-inch think                   slices} ½ cup olive oil kosher or sea salt 2 large tomatoes, sliced ½ cup fresh basil leaves 4 oz. fresh goat cheese            {crumbled or sliced into             tablespoon pieces} Place flour, eggs, and panko bread crumbs into separate shallow bowls. Dip each slice of eggplant into flour, then eggs (making ...

Here is an easy, quick dinner to  get you out of the post-holiday-cookie-frenzy.  My husband loves a g ood Stromboli and this version is easy. T hink of it as a large, toasted, doughy sandwich roll of yummmm. s tromboli - a type of turnover filled with various cheese, italian metas, and vegetables cooked in Italian bread dough. Meatball Stroganoff   I made mine with salami/havarti and ham/cheddar 2 loaves of refrigerated French loaf dough (I use Pillsbury)* 6 to 8 slices of each ham, salami, or turkey 6 to 8 slices of Havarti, American, or cheddar cheese 8 oz. grated mozzarella cheese mayonnaise yellow mustard salt and pepper to taste dried Italian seasoning ¼ cup melted butter 1 egg Preheat over to 350 degrees.  Open two bread containers*  and roll out onto a cutting board into ½” thickness.  *you can use almost any kind of refrigerated prepared dough (such as Pillsbury)  like pizza crust, frenc...