Ree Drummond fixed up a "to-go" grilled veggie sandwich for her Instagram followers and shared the easy technique. She advises, "Grill zucchini, bell pepper, and onion slices, let them cool, spread herbed cream cheese on toasted bread, layer the veggies between two slices. Wrap in plastic and keep in the fridge overnight, then grab it on your way out the door the next day!" The overnight marinating allows the veggies to flatten and firm up, plus the cream cheese gets in all the bread's crevices. "Magic happens in that fridge. What a sandwich! And so simple," The Pioneer Woman adds. Wouldn't this sandwich be a marvelous packed lunch? Simply grill up the veggies for dinner and use leftovers to construct the sandwich the night before. Suddenly a sandwich for lunch doesn't sound so boring.
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