Mediterranean Sandwiches

Joey’s Voice On Recording: Joey’s your best pal. You want to make him fresh sandwiches everyday. You also want to buy him thousands of dollars in pants. –Friends

I found the recipe in my Sunset magazine, June issue. There are so many good recipes in there! Here’s the recipe, along with the changes I made. Try these out, you won’t be disappointed. They are perfect for a summer night when you don’t feel like anything too hot.

Mediterranean Sandwiches


  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 teaspoon lemon juice (I didn’t use this cause I forgot, didn’t notice the difference) 
  • 2 small zucchini, thinly sliced lengthwise
  • 2 portabella mushrooms, sliced 1/4 in. thick
  • 1 eggplant (14 oz.), sliced 1/4 in. thick (Made it once without, and didn’t miss it)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 3/4 of a 1-lb. ciabatta loaf, split horizontally (you can use chibatta bread from safeway in the bakery section, or try out their sourdough sandwich rolls, SOO tasty)
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 2 medium tomatoes, sliced
  • 2 cups baby arugula (didn’t use, didn’t miss it at all) 


  • 1. Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside. (I just toasted the bread, put the mayo and spicy mustard on and that was it)
  • 2. Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes. (can make on the stovetop, over medium heat)
  • 3. Grill bread cut side down just until grill marks start to appear, 2 minutes. (or broil in oven)
  • 4. Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula.*I added chopped up garlic to the zucchini and mushrooms, and added some ground pepper and a pinch of salt
  • eat them and thank me after! These are so healthy but taste so fattening. My favorite type of meal! 🙂 
  • You can also experiment with adding different toppings to the sando. I added pepperoncinis and avocado one night and loved it. 

Project 52 Update-Pulled Pork Sandwiches and Garlicy Heaven

Ross: Someone at work ate my sandwich!
Chandler: Well, what did the police say?
Ross: My Thanksgiving leftover sandwich! I can’t believe someone ate it!
Chandler: It’s just a sandwich!
Ross: Just a sandwich? I’m 30 years old, I’m going to be divorced twice and I just got evicted! That sandwich was the only good thing going on in my life! SOMEONE ATE THE ONLY GOOD THING GOING ON IN MY LIFE!-Friends


This week I can’t say that I crossed an item off the list, but I’m making progress in my revolving tasks. This week I want to talk about #19 Try 1 new recipe a month. This week I actually made two new recipes and they were so good I just had to share them with you.

I had this major craving for Cuban style food. There’s a great restaurant near us that has super tasty Cuban inspired food but it’s pretty expensive. One of my other goals is to pay down our debt so I decided to opt to make what I’ve been craving instead of spending money on a night out. I’m so glad I did!

On the menu: Cuban inspired pulled pork sandwiches with twice baked plantains on the side.

For the sandwiches, I found this marinade recipe at nothing but a crock (love that name!)

For the twice fried plantains I used this recipe via instructables and I loved all of the details. The pictures helped this at times instructions challenged girl.

The beauty of this meal was that for as flavorful as it was, it wasn’t all that time consuming. I heart my crockpot! I changed up the pork recipe a little so here’s what I used:


Big ol’ pork shoulder that I found for super cheap at Safeway

ground cumin

oregano leaves that I crushed with my fingers

3 garlic cloves, crushed

fresh squeezed lime juice


sea salt

fresh ground pepper

I mixed all of the ingredients well and poured them over the pork shoulder. Then I let it marinade overnight. I got up in the morning and took the shoulder out of the fridge and transferred it to the crock pot. I added a chopped onion and poured just a little bbq sauce on top of the shoulder. Then I cooked it on low for about 12 hours.

I know it looks gross but trust me it smelled delicious. The entire house smelled so good and Monkey was licking his lips all day just hoping for a bite.

After 1o hours, I shredded the pork and added a little bit more bbq sauce

I let it marinate just a little longer, while I made the twice fried plantains.

If you’ve never had fried plantains you are missing out.

The only time consuming part of this meal was really just the frying part. It wasn’t that bad really. And yes I cook in my pj-jays!

For fried food, these are actually fairly healthy. Provided you don’t eat a ton of them like I did.

I think the dipping sauce was my favorite part of the entire meal. It was so simple. Just olive oil, lime juice, and garlic. I dipped my plantains in it, and I dipped my sandwich in it too. It was like French dips but Cuban. Ah-mazing. I toasted up some sandwich rolls in the broiler so they were nice and crunchy, added a tiny bit of mayo and some horseradish mustard, and a zesty dill pickle. Looking at this picture makes me want to make this meal all over again.

Another great part of this recipe is the quantity. It made enough for a small army. Or at least 2 nights of sandwiches, and then one night I turned the leftover pork into Cuban tacos. Normally I don’t eat much pork so I think I’ll try it with chicken next time. Go ahead and try this recipe out. It’s one of those dishes that tastes like you slaved over the stove all day but really just takes a few minutes to throw in the crock pot. Guaranteed to be a huge hit. I know it was in my house!

Recipe-Blue Cheese Turkey Burgers

Barney: This tastes so good, I’m worried I’m going to get this burger pregnant.
Marshall: If he does get that burger pregnant, I have dibs on the delicious burger babies. –How I Met Your Mother

I promised I’d post some of the recipes I’ve been trying out. I decided to go with a turkey burger recipe since it’s tasty and super easy to make. See, even this little guy can do it.

Here is the blue cheese turkey burger recipe I came across. I added some of my own flair to it.

First, I didn’t have mushrooms, so I didn’t use them. It turns out I didn’t miss them at all.

I took one egg (because I was only making a few burgers), about a tablespoon of garlic powder, tablespoon of onion powder, a bunch of freshly ground black pepper, and then I just guestimated the blue cheese (maybe 1/2 cup or so) and mixed it all up with the ground turkey meat.

After that I shaped my patties and then slapped them into my frying pan over medium heat. I believe it took about 10 minutes or so to cook thoroughly.

While the burgers were cooking I caramelized my onions. Ok, I burned my onions but luckily they still tasted pretty good. Note to self, turn down onions and cook near the end.

After the burgers were cooked, I toasted slices of bread because we didn’t have buns, and put just a little bit of wasabi mayo from Trader Joe’s onto the toast. Then I sliced up tomato, threw that on there with some spinach, the cooked burger and some more blue cheese sprinkled on top and there you have it. The wasabi combined with the flavors of blue cheese in the turkey burger were incredible. I don’t have any pictures of the completed burger but it was yum tastic. I will definitely make those again!