Mezzetta Make that BGT Sandwich

by Joanne on August 31, 2010

It felt good to take a day off from the gym and the run to get an extra hour of sleep.  Shane and I enjoyed a 4 1/2 mile quick paced walk Tuesday morning. I actually didn’t mean to go that far but just got lost in the morning.

Tomorrow, the plan is to go for the early run and meet up with Jenn and John.  Because they run faster than I do and since I’m still a little nervous about that hamstring being 100% recovered,  I will probably only run with them for 2 – 3 miles then slow the pace down and trek off home. 

I’m hoping for a good run of about 17 – 18 miles. The total weekly mileage goal is 50.

Labor Day will be the day of the longest run before my marathon.  It should be about 23 miles and Ted is planning on cycling so he will be passing me back and forth throughout the 3 hour run.

After I run that many miles, I’ll be ready for some good refueling and the following sammy just might do the trick.

MAKE THAT SANDWICH CONTEST

This week it’s all about green tomatoes.  Using those alien looking fruits, a sandwich was created for the Mezzetta Make That Sandwich contest. 

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Seriously, this is one of the best sandwiches I’ve eaten in a long time.  It can be made vegetarian or bacon can be added for the meat eater.  I recommend Turkey bacon which is 50% less fat than pork bacon.  By the way, there is no favorites of pig over turkey.  I like them both ALIVE very much.  However, in feeding my husband who refuses to give up meat, I opt for the leaner, healthier version of “the bird”.

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The BGT Sandwich: Bacon Green Tomato Sandwich  – Soy bacon for vegetarians and turkey for meat eaters.  Makes about 4 sandwiches

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  • 3 Green Tomatoes, washed and sliced about 1/4” thick
  • Olive oil *You will need to add about 1 TBS for each batch of tomatoes. I had a large pan and did these in 3 batches.  Don’t over crowd.
  • 2 whole eggs – beaten
  • 1/3 cup bread crumbs
  • 3 TBS parmesan – Romano cheese
  • 1 TBS Italian Seasoning (or use just basil)
  • salt and pepper to taste (pinch salt, 1/4 to 1/2 tsp pepper)
  • 1/4 cup Mezzetta Kalamata Olives – sliced
  • 1/4 cup Mezzetta Roasted Sweet Bell Pepper slices, chopped
  • 1/4 cup Mezzetta Tamed Jalapeno Pepper slices, chopped
  • 4 to 6 TBS Zesty honey mustard
  • *Optional:  Soy bacon or Turkey bacon which will top your sandwich
  • 8 slices of your favorite bread or 4 hoagie rolls or 4 Arnold Sandwich Thins – TOASTED

In a small bowl, beat the eggs and set aside.

In another small bowl, mix together the bread crumbs, cheese, and Italian seasoning (or basil), salt and pepper to taste. 

In a line, have the plate of green tomato slices, then the beaten egg, then the bread crumb mix. Now dip the tomatoes in the egg. Let extra drip off. Coat in the bread crumb. Shake off extra.  Proceed further down the directions to cooking the tomatoes.

In another bowl, add the Mezzetta olives, and all pepper slices. Mix and set aside.

Cooking the tomatoes: Heat a large sauté pan over medium high heat. Add  1 TBS olive oil per batch of tomatoes. When hot, add the prepared tomatoes and cook 3 minutes per side.  Remove to a paper towel lined plate.

Cook the bacon. NOTE:  If making soy bacon for the vegetarians and also turkey bacon, cook the soy bacon first.  Vegetarians don’t appreciate meat fat on their “meat free” protein

Toast the bread and then spread with about 1 TBS of honey mustard per sandwich.

Prepare the sandwich:  Top the honey mustard glazed bread slice with 2 to 3 slices of green tomato.  Add some Mezzetta mixed peppers and olives. Top with bacon.  Add a little more Mezzetta condiments. 

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Open your mouth really, REALLY wide and ENJOY!

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Don’t forget to enter your own sandwich recipe: Mezzetta Sandwich contest.

Joanne

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