Summer Grilled Sandwich

Summer Grilled Sandwich

Recipe By: Cottage Farm Blog

  • 2 packages of La Brea Bakery Take & Bake Ciabatta Rolls
  • 1 Cup thick natural greek yogurt 
  • 4-5 cloves of roasted garlic, depending on size. 
  • 3-4 medium sweet potatoes, scrubbed and dried. Skins left on
  • 1 medium/large garden cucumber 
  • 1 head red leaf lettuce 
  • 1 package alfalfa sprouts (or other small sprouts) 
  • 1/2 small red onion 
  • 4 large carrots, scrubbed and dried. skins on 
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1 bunch fresh dill 
  • Olive Oil
  • Salt and Pepper

1. First make the pickled carrots – they can be made a day or two in advance or at least one hour before making the sandwiches. Using a vegetable peeler, peel carrots into long strips and place in a bowl. In a medium sauce pan, combine the water, sugar, vinegar and 1 Tbsp salt. Place over medium high heat and stir until sugar is combined. Allow mixture to cool, 5 – 6 minutes then pour over the carrots. Place a plate on top of the carrots and pickling liquid to weigh them down, cover and let stand at least on hour in the refrigerator or up to 2 days in advance.

2. In a small bowl mash roasted garlic cloves and a pinch of salt with a fork. Add the yogurt to the bowl and stir well to combine. taste and add another mashed garlic clove and pinch of salt if desired. Set aside

3. Cut sweet potatoes lengthwise into 1/4″ slices (there should be 2 full sized slices per sandwich) Toss with enough olive oil (about 2 TBSP) to coat each slice and season with salt and pepper. Place slices directly on the grill,  3 minutes on each side on a high heat grill, or until nice grill marks appear, Turning once. Remove from grill and set aside. Cut the La Brea Bakery Ciabatta rolls in half, separating the top and bottom. Place each half on a medium heat grill and grill each side 2-3 minutes or until the tops and bottoms are nicely golden brown with dark grill marks, ensuring the middle stays soft to the touch, turn once. Remove from heat

4. To assembly the sandwiches. Thinly slice the red onion. Peel the cucumber and then cut in half across the middle. Cut each half into length wise strips, about 1/8″ thick. Lay out the 8 bottoms of the La Brea Bakery Ciabatta Roll. Place about 2 Tbsp of the roasted garlic yogurt sauce on each, then layer the two grilled sweet potato slices on top of the yogurt sauce. Place a good pinch of sprouts on top of the sweet potatoes and the slices of cucumber and red onion on top of that. Next layer on two pieces of red leaf lettuce, folded or torn if necessary to stay within the lines of the sandwich, then add a good pinch of the pickled carrot slices on top of the lettuce and a few dill fronds on top of the carrots. Place to top of the La Brea Bakery Ciabatta roll on top of the dill, give a little press down to ensure everything is in place. Wrap in parchment sandwich bags if desired. Serve immediately or store in the fridge up to 3 hours before serving

Grilled SandwichPicnic


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