Are your New Year’s Eve plans set yet? This week the #SundaySupper crew is having a New Year’s Eve potluck with Emeril. We are featuring recipes from his cookbooks Kicked-Up Sandwiches: Stacked with Flavor and Potluck: Comfort Food with a Kicked-Up Attitude . I received a copy of the Kicked-Up Sandwiches book and one sandwich that immediately caught my eye, was the Three Cheese Veggie.
I, like a lot of people, have the resolution to eat healthier and exercise more. This sandwich is a great way to get in a lot of veggies in one meal. While it does have 3 different types of cheese, just ask the deli to slice it very thin, that way you get the taste, but not all the calories of a huge slice. Emeril has a recipe for his multigrain bread on page 301 of the Kicked-Up Sandwiches book and wow, does it sound amazing. I still haven’t quite gotten over my fear of baking breads so I went with a deli bought Italian whole wheat multigrain, but one day I would like to make his bread.
I only made one small change to Emeril’s original recipe, which was to leave off the cucumbers. I’m not a fan, so I added a little extra avocado. He also provides the recipe for a Sun-Dried Tomato and Walnut Pesto on page 320, but since I already had store bought Sun-Dried Tomato Pesto in my fridge I just used that.
- 8 slices seeded or multigrain bread (page 301), toasted
- 1 cup Sun-Dried Tomato and Walnut Pesto (page 320)
- ½ cucumber, sliced into ⅛ inch thick rounds
- Salt and freshly ground black pepper, for seasoning
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 4 slices Swiss cheese
- ½ avocado, thinly sliced
- ½ cup thinly sliced sun-dried tomatoes
- 1 cup alfalfa or green leaf sprouts
- 1 teaspoon olive oil
- Arrange the toast slices in a single layer on a work surface. Spread 2 tablespoons of the Sun-Dried Tomato and Walnut Pesto on each slice of bread. On 4 of the slices arrange the cucumber in a single layer, covering as much of the bread as possible, and season with just a pinch of salt and pepper. Place a slice each of provolone, cheddar and Swiss cheese on top of the cucumber. Divide the avocado slices evenly among the sandwiches and season with salt and pepper. Spread 2 tablespoons of the sun-dried tomatoes evenly over the avocado.
- In a small mixing bowl, toss the sprouts with olive oil and a pinch of salt and pepper. Spread ¼ cup of the sprouts over the tomatoes on each sandwich. Complete the sandwiches with the remaining slices of toast.
Recipe copyright © 2012 by Emeril/MSLO Acquisitions Sub, LLC and used with permission by the publisher HarperCollins
And, did I mention one lucky reader will win a copy of Emeril’s cookbook.
To Enter the Giveaway You can earn up to three entries in the giveaway by doing the following:
Mandatory– Leave me a comment telling me your favorite sandwich AND you must participate in the #SundaySupper twitter chat tonight at 7pm ET (leave your twitter handle in your comment).
Optional– (1) For an additional entry share this giveaway on your Facebook page and tag Supper for a Steal. (2) Tweet about this giveaway.
Please leave a separate comment for each entry.
Winners will be chosen via Random.org. Since it is required to participate in the twitter chat in order to be eligible for this giveaway I will be closing the entries Tonight December 30, 2012 at 11:59pm Eastern Time. This contest is open to US & Canada residents only.