August 17
Sandwiches on the Grill
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- Basil Chicken Panini [View Recipe]
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Ingredients
- 2 pieces [object Object]
- 1 large bread
- .25 cup [object Object]
- 1 large tomato (sliced)
- 6 ounces cheese (sliced)
- 2 ounces spinach
Instructions
We marinate the chicken per the instructions for <a year="2002" month="08" day="26" label="grilled_chicken">grilled lemon</a>.
We pre-heat our gas grill.
While the chicken is grilling, we cover our <a year="2001" month="09" day="02">grilling brick</a> with heavy duty aluminum foil.
We cut our bread in half lengthwise, and then each half in half for four good-sized sandwiches.
When the chicken is cooked, we slice each piece in half lengthwise. We coat each sandwich with 1 tablespoon of pesto, spreading it on both sides of the bread. We top with some tomato and cheese, the chicken, and some of the spinach leaves. When all the sandwiches are made, we put them on the grill, two at a time, weighting them down with the brick facing the open sides of the sandwiches so as to try and keep the ingredients inside. We cook for a few minutes on the one side, carefully remove the brick, flip the sandwiches, and weight again. We keep them on the grill until the crust is toasty and the cheese is melted. We repeat with the remaining sandwiches and serve.
- Roasted Potatoes [View Recipe]
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Ingredients
- 10 potatoes (scrubbed and cut into 6-8 chunks)
- 1 tablespoon oil
- salt & pepper
- 1 tablespoon rosemary (cleaned, stemmed, chopped)
Instructions
We start by preheating the oven to <temp val="425"/>.
We place the potato pieces on a large sheet pan and rub them with the oil. We make sure that they are all in one layer, and sprinkle them with salt, pepper and rosemary. We then put them in the oven for 30-45 minutes until they start to brown on the bottom. We turn them and continue cooking for 15 more minutes until they are tender and nicely browned. We serve them hot or at room temperature.
- Grilled Corn [View Recipe]
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Ingredients
- 4 ears corn
- butter
- salt & pepper
Instructions
We shuck the corn while the grill is preheating to medium low heat.
We place the corn directly on the grill. We have to rotate the corn often to prevent the corn from blackening or popping. Once the corn is cooked on all sides, we remove from direct heat.
We serve with butter, salt & pepper.
In case anyone is wondering, here's a picture of the brick:
