Zucchini and Chickpea Pita Sandwiches

Flexitarian was recently added to the Merriam-Webster dictionary with the definition "One whose normally meatless diet occasionally includes meat or fish." The Mayo Clinic also recommends a flexitarian diet as a great way to jump start being healthier. I'm thrilled to see these examples of the concept of eating less meat and more vegetarian dishes becoming mainstream. Also, I'm hoping that a few people who found out from Time Magazine that F-bomb, sexting, and flexitarian were added to the dictionary in August might come across my blog. Though realistically, which of those words do you think most people end up googling?


Today's recipe is a wonderful example of a vegetarian dish that is high in protein, filling, and nutritional. (Also really tasty!)

Zucchini and Chickpea Pita Sandwiches
Serves 4

4 pita rounds
1 can chick peas
1 small zucchini
1/2 of a red onion
1 cup bread crumbs
1 egg
2 tablespoons olive oil
1 teaspoon oregano
1/2 teaspoon red pepper
Salt and pepper
Garnish such as lettuce, cabbage, Greek yogurt, or hot chili sauce

1. Shred zucchini and and red onion into a mixing bowl. Drain chick peas and add to bowl. Mash together. 
2. Add bread crumbs, egg, oregano, red pepper, salt, and pepper. Stir vigorously to combine. 
3. Form mixture into 16 small patties. 
4. In large pan, add olive oil and heat at medium-high.
5. Add as many patties as fit in the pan (you'll need to do several batches). Cook in olive oil about 5 minutes or until browned. Flip and cook 5 minutes more. 
6. Cut pita in half and toast. In each pita half, add two patties and garish with lettuce, cabbage, Greek yogurt, or hot chili sauce.

Italian Green Pepper Sandwich

This recipe was inspired by Italian beef sandwiches, which are often served topped with green peppers. I decided to make peppers the starring ingredient in these sandwiches, by simmering them in red wine and tomato paste to bring out the flavor. 

Italian Pepper Sandwich

Serves 4

1 large green pepper, cut into thin strips 

1 small can tomato paste

1/2 cup red wine

4 slices of mozzarella cheese

4 slices of salami (optional)

1 teaspoon sugar

1 tablespoon olive oil

1 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon garlic power

Salt and pepper

1 long baguette, cut into 4 pieces

1. Heat olive oil over medium heat. Saute green pepper for about 5 minutes.

2. Add tomato paste, red wine, sugar, oregano, red pepper, garlic power, salt, and pepper. Bring to a simmer.

3. Cover and cook about 30 minutes, stirring occasionally. 

4. Preheat oven to 350 degrees.

5. Top each piece of baguette with salami, mozzarella, and peppers. Bake in oven for about 5 minutes, or until cheese is melted. 

Vegetable Sandwich on Multigrain Bread

I often see versions of this sandwich in cafes. This recipe is also good with hummus in place of the cream cheese. I used micro arugula I bought from a farm called Tiny Greens at the Logan Square Farmer's Market, but you can substitute sprouts.

Vegetable Sandwich on Multigrain Bread
Serves 2

4 thick slices of multigrain bread
1 tomato, sliced
1 small cucumber, sliced
1 avocado. sliced
Spouts (I used micro arugula I found at the farmer's market. Yum.)
2 slices mozzarella cheese
2 tablespoons cream cheese
Fresh herbs, such basil, parsley, or chives, minced
Cracked black pepper

1. Mix cream cheese with herbs and black pepper.
2. Spread cream cheese on bread and top with other ingredients.

Turkey and Provolone Panini with Roasted Red Pepper Spead

The roasted red pepper spread dresses up an otherwise standard panini.

Turkey and Provolone Panini
Serves 2

4 slices of sourdough bread
4 slices of provolone cheese
4 slices of turkey
Roasted red pepper spead
1/2 of a zucchini, thinly sliced
1/2 of a yellow squash, thinly sliced
Red onion, thinly sliced
Olive oil

1. Heat olive oil on grill pan.
2. Assemble 2 sandwiches. On grill pan, cook about 5 minutes, turn over, and cook another 5 minutes.


Roasted Red Pepper Spread

2 roasted red peppers
2 tablespoons mayonnaise
1/2 teaspoon red pepper
1/4 teaspoon garlic powder
1 teaspoon sugar
Salt and pepper

Blend all ingredients in a food processor.

Provolone Paninis Two Ways

Paninis are an easy fast meal. Provolone melts well and has a strong flavor that holds up well in a panini. Here's two provolone panini options--one with meat and one without.

Ham and Provolone Paninis
Serves 2

4 pieces of sourdough bread
4 slices of ham
4 slices of provolone cheese
Cracked pepper to taste
1 tablespoon olive oil

1. Heat olive oil on grill pan or panini press.
2. On one piece of bread, place one slice of cheese, two slices of ham, cracked pepper, and additional slice of cheese. Cover with another piece of bread. Repeat with other panini.
3. Place paninis on grill pan or panini press. If using a panini press, press down until melted. If using a grill pan, press down with spatula. When browned on one side, flip sandwich over to brown other side.


Avocado, Tomato, and Provolone Paninis
Serves 2

4 pieces of sourdough bread
4 slices of tomato
4 slices of avocado
4 slices of provolone cheese
Cracked pepper to taste
1 tablespoon olive oil

1. Heat olive oil on grill pan or panini press.
2. On one piece of bread, place one slice of cheese, two slices of avocado, two slices of tomato, cracked pepper, and additional slice of cheese. Cover with another piece of bread. Repeat with other panini.
3. Place paninis on grill pan or panini press. If using a panini press, press down until melted. If using a grill pan, press down with spatula. When browned on one side, flip sandwich over to brown other side.