Saganaki Sandwich

I’ve been making Saganaki cheese at home since I was about 12 years old but it never occurred to me that I could put the cheese in a sandwich until now.

Ingredients

1lb Kefalograviera cheese, you could substitute, haloumi cheese, kasseri or kefalotiri cheese. These cheeses can be found at Greek stores, Nicastro’s in Ottawa and you can actually find a cheese named saganaki already portioned out ready to fry at Sobeys.

Crusty bread or 4 kaiser buns
100gr mixed greens or baby kale or spinach
Flour
Olive oil
1 Red sweet pepper or preserved roasted red pepper
1 Tomato
Couple good pinches Greek dried oregano and freshly cracked pepper

Slice tomato in slices, heat an oven on broil and place the red pepper on a piece of foil 10cm away from the broiler or grill the pepper. Cut the cheese in 4 slices approx. 7cm square by 5mm thick. Slice bread for sandwiches or cut buns in half and brush with olive oil, lightly toast bread in broiler or grill. When pepper gets charred remove from broiler or grill and wrap in foil for a few minutes to cool. Unwrap the foil and peep off the charred skin and discard, chop the pepper in slices.
Wet the cheese with water and dust cheese with some flour. Heat a non stick frying pan on medium high heat add a tablespoon of olive oil to pan and then add the cheese and fry, do not crowd frying pan, fry two slices of cheese at a time if pan is small. After two minutes flip cheese and fry an additional two minutes, remove cheese from pan and keep warm.

Arrange the mixed greens on toasted bread and top with the fried cheese, then top with tomato slices and roasted pepper slices, sprinkle dried oregano and fresh cracked pepper on top and put the other piece of bread on top and serve.

I prefer to keep this sandwich meatless as I really want the cheese to stand out. Other ideas to include inside sandwich would be olive paste, steamed kale or Swiss chard, pesto, zucchini slices, roasted eggplant and even cucumber.
Enjoy as I did.

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100 foods in 7 days

I will attempt to blog every food I will eat this entire week, I shooting for 100 different foods in 7 days. Salt and pepper and some herbs I think I may leave out, water will be left out also. I am not going to try and change my diet to try and achieve this, I’m just trying to list a diary of the regular variety of foods that I eat in a regular week.

Monday August 12, 2013.
Digestive crackers with peanut butter, rice cake with mozzarella cheese slice for midnight snack. Morning whole wheat toast with almond butter.
Coffee and banana snack. Lunch; chicken breast stuffed with pesto and feta, kale chips, Briami; which is a vegetable medley, tomatoes, zucchini, sweet potato, zucchini squash, eggplant, garlic, shallots and plenty of olive oil. Granola bar for afternoon snack. Briami again and French fries for dinner. Second dinner after soccer, homemade chilli with ground turkey, tomato, hot peppers, pita bread, feta cheese, finished Ellie’s ice cream.

Tuesday: peach, peanut butter on whole wheat toast, snack was a fig and a banana with coffee. Lunch more Briami with feta, chicken and pesto leftovers. Afternoon snack sunflower seeds, two ladyfingers and coffee.
Dinner; black eye beans, pizza pita with homemade pesto, tomato, garlic, zucchini from Briami, bocconcini cheese, mozzarella, and sardines on second pita pizza, pistachios, munchies chips.
Wednesday: breakfast orange juice and toast with almond butter. Coffee and ladyfingers. Banana snack. Lunch Briami with sardines and feta, sunflower seeds, coffee, toffee candy. Dinner pasta noodles topped with black eye beans, tomato sauce, olive oil and mozzarella. Late snack pistachios, Greek mountain tea.
Thursday: toast with almond butter breakfast, banana snack coffee, lunch pasta with beans and parmisano cheese. Before soccer snack, toast with peanut butter. Dinner after soccer olives, tomatoes, feta, focaccia, beans and some Briami.
Friday: blueberry turnover, toast with almond butter, grapes, snack coffee, granola bar. Lunch: Greek salad feta, olives, tomatoes, cucumbers, celery leaves, garlic, balsamic vinegar, lemon, mescaline mix greens, fresh oregano, focaccia. Afternoon snack red grapes
Before soccer game: banana, granola bar. After soccer game: one beer, made pizza on focaccia, bocconcini cheese, sauce, oregano, cherry tomatoes, zucchini.
Saturday:
Toast peanut butter breakfast, orange juice, coaching soccer tournament, watermelon, camomile tea, tomatoes, cucumbers, focaccia, bell peppers, blueberry turnover, sunflower seeds, peach slices, dinner: chicken breast stuffed with feta, garlic and fresh dill, Greek salad feta, tomato from garden, cucumbers, carrot, oregano, celery leaves, salad greens, balsamic vinegar, lemon juice and olive oil. Raspberry turnover.
Sunday: peanut butter on toast, raspberry turnover, boys tournament morning game: gadorade, birthday party for lunch time, fajitas; chicken, cheese, salsa, guacamole, bell peppers, bean salad, broccoli salad, pasta salad, Popsicle, juice, dinner; pasta with parm cheese, eggplant, zucchini, tomato sauce with macerel from a tin. Peach slices and grapes.

Well what do you think? I reached 103 different foods. Notice that, I had very little fast food (French fries) and no red meat. I like red meat but I only eat it about a couple times per month. I think I shall to this blog again in the winter ask do eat differently in winter like a true mederranean.

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Gigantes Plaki (baked Greek giant beans)

This dish is usually eaten as an appetizer, with crusty bread, I do recommend a red wine with a lot of body and soft tannins.

Ingredients

400g dried Gigantes beans or large Lima beans
1/2 cup extra virgin olive oil, plus more to serve
1 french shallot, finely chopped
5 garlic cloves, finely chopped
1/2 cup passata tomato sauce
1 tsp sugar
1 tsp Greek dried oregano

When beans are cooked add
1 tsp fresh dill weed
2 tbsp chopped flat-leaf parsley, plus extra to serve
1 tsp sea salt and fresh ground pepper
Feta cheese (optional)

Soak the beans overnight in plenty of water unless the beans package does not recommend it. Drain, rinse, then place in a pan covered with 2″ of water. Bring to the boil, boil vigorously for 5 minutes, drain water and fill pot with new cold water and bring to a boil again, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 350. Heat the olive oil in a large frying pan, tip in the shallots and garlic, then cook over a medium heat for 2 mins, add the passata and cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Stir in the beans. Tip beans into a large ovenproof dish, then bake for approximately 30 minutes uncovered until the beans are fork tender. The beans sauce will thicken, if sauce is too thick loosen with some water. Check beans for tenderness and take out of oven, then scatter with parsley, dill, salt and pepper and drizzle with a couple more glugs of olive oil to serve.

Serve with Feta cheese, more parsley and really good extra virgin olive oil, with crusty bread as an appetizer or side dish.

Please note: there are certain beans that do not need soaking, read directions on package.

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Gigantes Plaki (baked Greek giant beans)

This dish is usually eaten as an appetizer, with crusty bread, I do recommend a red wine with a lot of body and soft tannins

Ingredients

400g dried Gigantes beans or large Lima beans
1/2 cup extra virgin olive oil, plus more to serve
1 french shallot, finely chopped
5 garlic cloves, finely chopped
1/2 cup passata tomato sauce
1 tsp sugar
1 tsp Greek dried oregano

When beans are cooked add
1 tsp fresh dill weed
2 tbsp chopped flat-leaf parsley, plus extra to serve
1 tsp sea salt and fresh ground pepper
Feta cheese (optional)

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with 2″ of water. Bring to the boil, boil vigorously for 5 minutes, drain water and fill pot with new cold water and bring to a boil again, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
Heat oven to 350. Heat the olive oil in a large frying pan, tip in the shallots and garlic, then cook over a medium heat for 2 mins, add the passata and cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Stir in the beans. Tip beans into a large ovenproof dish, then bake for approximately 30 minutes uncovered until the beans are fork tender. The beans sauce will thicken. Check beans for tenderness and take out of oven, then scatter with parsley, dill, salt and pepper and drizzle with a couple more glugs of olive oil to serve.

Serve with Feta cheese, more parsley and really good extra virgin olive oil, with crusty bread as an appetizer or side dish.

Please note: there are certain beans that do not need soaking, read directions on package.

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