Diane Hopson's StoryFor our sammie challenge we were given 2 ingredients to use: squash and bacon, two of my favorite foods!
What a perfect time to make this sammie with all the fresh veggies coming in. We have fresh summer squash growing in the garden and we always have bacon on hand. We had just grilled a chuck roast yesterday using Lynn Socko's wonderful recipe for "Grilled Chuck Roast".
I had never put summer squash on a sandwich before but then I thought, why not?
This turned out to be one of the tastiest sammies I've ever eat if I have to say so myself!
Hope you enjoy!
olive oil, extra virgin
onions, vidalia, sliced
green and red bell pepper, sliced
fresh mushrooms, sliced
yellow summer squash
salt and pepper to taste
sliced roast (i used left over grilled chuck roast - lynn socko's recipe)
texas toast grill and gridle bread
butter, room temperature
marble jack cheese, sliced
1Heat EVOO in skillet; add onions, garlic, peppers and mushrooms. Sprinkle with Italian seasoning, salt and pepper. Saute just until vegetables start to get tender.
3Once veggies start to get tender, add a layer of sliced of squash on top of the veggies; add additional seasonings and reduce heat.
4Top squash with slices of beef; season. Cover pan and steam until squash just starts to get tender and beef is heated; remove skillet from heat.
5Slather butter on the outsides of bread; place 2 sliced of bread (buttered sides down) in grill skillet. Top with veggies and beef. Top with bacon and cheese. Place bread (buttered side up) on top. Grill until browned and flip sammie. Grill other side until browned and cheese has melted. Remove from heat, slice and serve. Enjoy!