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Panera Inspired Mediterranean Veggie Sandwich

August 6, 2020 by Jessica Leave a Comment

Lettuce, tomato, onion, cucumber, peppadew peppers, feta cheese, and basil mayo make up this Panera inspired Mediterranean Veggie Sandwich with a ton of crunch and fresh flavor!

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When Panera launched their grocery program at the beginning of the pandemic, I didn’t hesitate to hop online and check out their menu. It was at a time when I was avoiding the grocery store at all costs – literally terrified of going anywhere – so having another option for food shopping was such a relief! My first Panera grocery order included a French baguette, tomatoes, avocados, a whole bunch of apples, a green salad, fruit salads, and a box a cinnamon rolls (because cinnamon rolls).

My next couple of orders included my new favorite sandwich, the Mediterranean Veggie Sandwich. The sandwich is made on an amazing tomato basil bread with feta cheese, cucumbers, lettuce greens, onions, peppadew peppers, tomatoes, salt and pepper, and hummus. I always order it light on the onions and get basil mayo instead of hummus. It’s like the perfect veggie sandwich with a whole lot of crunch and fresh flavor!

The tomato basil bread is so good on its own (like so good that I’ve even ordered an entire loaf)! It’s made with a sugary crumb topping. Yup! You heard that right! A savory loaf of herby tomato bread with a crumb topping made with sugar, cinnamon, and honey. Somehow, it totally works!

I’m trying to avoid extra sugar – especially after binging on pie and ice cream for my birthday – so I used sprouted grain bread that I got in my last Hungryroot box. If you can get your hands on the tomato basil bread, it’s totally worth the extra sugar and calories! But any bread will do to make this veggie loaded sandwich!

Panera Inspired Mediterranean Veggie Sandwich

I’ve made a homemade version of this sandwich before, but I wasn’t able to get some of the ingredients, like the peppadew peppers, so I had to improvise a bit. It was still a delicious sandwich, but not the same. Now that I have everything I need, I’ve been making this sandwich a lot!

The first thing I do when I make this sandwich is slather each slice of bread with basil mayo that I make quickly in a blender. It’s just a little mayo, some fresh basil leaves, and salt and pepper. Then, I add lettuce leaves and start piling on the rest of the goods!

The peppadew peppers are key and kind of pull everything together, in my opinion. They’re a slightly sweet pickled pepper with the slightest hint of spice. If you can’t find peppadew peppers, try using roasted red peppers instead.

Yum

Panera Inspired Mediterranean Veggie Sandwich

Yield: 2

Panera Inspired Mediterranean Veggie Sandwich

Ingredients

4 slices of whole or sprouted grain bread
1/4 cup basil mayonnaise
Lettuce leaves
4 thin slices tomato
3-4 tbsp. chopped peppadew peppers
6 thin slices red onion
1 mini cucumber, sliced
Crumbled feta cheese
Salt and pepper

Instructions

Spread each slice of bread with basil mayonnaise.
Layer two slices of bread with lettuce, cucumber, tomato, onion, and peppadew peppers.
Sprinkle with feta cheese, season with salt and pepper, and place the other slices of bread on top.
Serve sandwich with an apple or potato chips.

Notes

To make basil mayonnaise, blend about 1/4 cup of mayonnaise and 2-3 tbsp. fresh basil leaves together with salt and pepper just until combined.

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Seems like a pretty simple sandwich. Right? But trust me, it’s beyond delicious! It has a ton of crunch and Mediterranean inspired flavor! Adjust the amount of veggies to your liking and serve this sandwich Panera style with a bag of chips or an apple on the side!

Did you make this Panera Inspired Mediterranean Veggie Sandwich recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Italian Caprese Wraps with Prosciutto

July 28, 2020 by Jessica 2 Comments

These Italian Caprese Wraps with Prosciutto are like having your favorite summer salad all rolled into a quick and easy sandwich wrap!

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Despite griping about how hot it is during the summer and how I can’t wait for the weather to cool down again, there is one thing that the heat is good for – growing tomatoes! We always grow a couple types of tomatoes in our garden every summer. We plant those big, ol’ juicy Jersey tomatoes and a smaller variety, like the cherry tomatoes we’re growing this year.

Our tomatoes are just starting to pop! Every morning, while watering the gardening, I can see little hints of red and orange through our tomato plants. We’ve been picking most of our tomatoes while they’re orange so they can ripen on our windowsill. We’re just getting to the point where our counter is going to be overloaded soon!

So I’ve been making a lot of tomato salads, or throwing some cherry tomatoes onto my breakfast plate in the morning, or in a sandwich for lunch. But a lot of times, I don’t even want to eat during the day. I spend most of my morning outside watering plants and feeding the birds. Then, I’ll get some work done and by the time lunch rolls around, I’m too hot to be hungry.

That’s where an easy dish like these Caprese wraps comes in. During hot summer days, a simple wrap is a quick bite I can grab and enjoy on-the-go! Make these ahead of time, pack them up, and take them to the pool or beach, or wrap them up and keep them in the fridge when you want a little something to nibble on!

Italian Caprese Wraps with Prosciutto

The main filling in these wraps is tomato, fresh mozzarella, and fresh basil to replicate a classic Caprese salad. It’s one of my favorite salads to enjoy during the summer because it’s easy to make, refreshing, and delicious! But I also added a few slices of prosciutto (Italian ham) and spread my wraps with a quick pesto mayonnaise to add to those Italian flavors!

You could use store bought pesto and combine it with mayonnaise to keep things simple or make a quick homemade pesto with fresh basil, garlic, Parmesan cheese, and pine nuts. You could even make this Kale and Sundried Tomato Pesto that I actually enjoy better than traditional pesto!

Yum

Italian Caprese Wraps with Prosciutto

Yield: 2

Italian Caprese Wraps with Prosciutto

Ingredients

2 tbsp. prepared pesto
2 tbsp. mayonnaise
2 whole wheat wraps
6-8 slices prosciutto
1 medium tomato, sliced thin
6 slices fresh mozzarella
6 fresh basil leaves
Salt and pepper, to taste

Instructions

In a small bowl, mix pesto and mayonnaise together.
Spread the pesto mayonnaise onto each tortilla.
Then, divide the prosciutto between each tortilla.
Next, place the tomato and fresh mozzarella on top, followed by the fresh basil.
Season with salt and pepper, to taste.
Carefully roll up each tortilla and serve.

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These wraps will stay fresh for a day or two in the fridge. Of course, the sooner you eat them, the better they’ll be! Wrap them in plastic wrap and keep them in an airtight container to prevent them from getting too soggy. Then, just grab one out of the fridge when it’s time to eat! These wraps make a great summer lunch! Serve them with a small salad or sliced melon.

Did you make this Italian Caprese Wraps with Prosciutto recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Cheesy Chicken & Broccoli Rice Bowl

March 17, 2020 by Jessica 1 Comment

This Cheesy Chicken & Broccoli Rice Bowl is a quick and easy lunch or a simple dish to make ahead of time for meal prepping! Use ingredients from Hungryroot for even easier prep!

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This winter loving girl has had a taste of spring and – let me tell you – it tastes pretty good! I can feel the shift in seasons and my craving for hearty soups and cheesy pasta bakes has changed over to lighter meals like salads and grilled dishes. The urge to get outside on our deck and in our garden has left my love for cooking elaborate meals in the dust! All I seem to want now are meals that are quick and super easy to make!

My Hungryroot deliveries have been a big help in that department. Everything is already prepped and ready for cooking, so I can spend less time in the kitchen and more time enjoying the mild, spring weather! I get deliveries every two weeks and there’s enough food to last us until the next box arrives.

Some of my favorite things to reorder have been the rice blend pouches and seasoned grilled chicken breasts. When I want something quick and easy to make for lunch, I can slice up the chicken and heat it up with one of the rice blends. Then, I’ll usually add one of Hungryroot’s sauces to it and have a simple, satisfying meal.

I had some broccoli, leftover brown rice, a little shredded cheddar, and a package of Hungryroot grilled chicken sitting in the fridge. So I decided to make myself a simple chicken and broccoli lunch bowl. This rice bowl might not look like much, but it sure was delicious! Sometimes the simplest meals are the most enjoyable to eat!

Cheesy Chicken & Broccoli Rice Bowl

I used brown rice in this bowl, but you could use your favorite rice blend. The rice was boiled with vegetable broth (it gives it a nice flavor) and divided into bowls. Then, I sauteed broccoli florets in olive oil along with chopped onion and garlic. Once the broccoli began to soften and brown around the edges, I added my chicken.

The Hungryroot chicken was precooked already, so I only needed it to heat through. When everything was cooked, I topped the rice with the broccoli and chicken and sprinkled some cheddar cheese on top.

Yum

Cheesy Chicken & Broccoli Rice Bowl

Serving Size: 2

Cheesy Chicken & Broccoli Rice Bowl

Ingredients

1 cup brown rice + 2 cups vegetable broth
1-2 tbsp. extra virgin olive oil
2 cups broccoli florets
1 clove garlic, chopped
1/3 cup onion, chopped
2 grilled boneless, skinless chicken breasts, sliced
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

Instructions

Prepare brown rice in vegetable broth (or use a precooked pouch to make things even easier). Cook as directed. Then, divide into bowls.
In a skillet, add olive oil and heat over medium heat.
Add in onion and garlic, cooking just until fragrant.
Then, add the broccoli florets to the skillet and cook until slightly softened.
Add the chicken to the pan and cook just until warmed through. Season with salt and pepper.
Divide the chicken and broccoli mixture between bowls and top with shredded cheddar cheese. Allow the cheese to melt and serve.

Notes

Optional swaps: use quinoa or cauliflower rice for the bowls.

Double the recipe and use for meal prepping.

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If you’re not signed up with Hungryroot, you could use store bought grilled chicken strips, or use the milder weather to get outside and grill up some chicken breasts (season with salt, pepper, and garlic powder)!

Want to give Hungryroot a try?

If you want to check out Hungryroot’s meal subscription, click here and use the code 25OFF2HOLOKA to receive $25 off 2 boxes. That’s $50 in savings! Once you sign up, you can go in and set up your food profile and customize the foods you’d like to receive in your deliveries. If you want to see some of the Hungryroot boxes I’ve received, follow me on Instagram (@lavidaholoka)!

Did you make this Cheesy Chicken & Broccoli Rice Bowl recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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Italian Sausage and Baby Broccoli Frittata

February 18, 2020 by Jessica 1 Comment

This Italian Sausage and Baby Broccoli Frittata is a satisfying and delicious, one-pan breakfast, lunch, or dinner made with Italian sausage, sweet baby broccoli, sun-dried tomatoes, and more!

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I don’t know about you, but I love eggs! They’re a fantastic, little food! Aren’t they? I mean, think about how much the egg can do. On its own, it can be scrambled, cooked sunny-side up, over easy, poached, hard boiled, or soft boiled. For breakfast alone, there’s a multitude of ways you can turn an egg into a stunning, delicious dish! We can talk about how an egg can turn pie or pastry into a beautiful, golden work of art, or how you can’t make cake without an egg (okay, you can, but humor me).

One of my favorite ways to use eggs is in a frittata! Frittatas are kind of like a big, open-faced frittata. You can add anything to them – meat, veggies, cheese – and the result is bound to be delicious! Plus, they’re perfect for breakfast, brunch, lunch, or dinner! Have a slice for breakfast with your morning cup of coffee or serve a frittata with salad for lunch or dinner!

Italian Sausage and Baby Broccoli Frittata

I had a ton of eggs in the house recently – like three cartons including one 18-count! So I decided to make one of my favorite frittata combos of sausage and sun-dried tomatoes. Then, I decided to make that combo even better by using up some of the veggies sitting in our fridge.

Hungryroot added sweet baby broccoli in our last box. I had no idea what it was or how I should use it. Turns out, it’s part broccoli, part Chinese kale, and pretty darn tasty! It worked really well alongside the sausage, onions, sun-dried tomatoes, and feta in this frittata!

If you can’t find sweet baby broccoli in the store, I would sub in some kale or chopped broccoli florets. And if heavy cream is a little too heavy for you, you could use milk. But the heavy cream gives this frittata a creamy texture and its fluffiness!

Also, I used hot Italian sausage in this frittata, which gave it a spicy, little kick! If you’re not a fan of heat, you could totally use a sweet Italian sausage in its place.

Yum

Italian Sausage and Baby Broccoli Frittata

Ingredients

1 tbsp. extra virgin olive oil, plus more as needed
1/2 lb. ground Italian sausage, hot or sweet
5-6 stalks sweet baby broccoli, stems trimmed
1/2 cup red onion, thinly sliced
6 large eggs
1/3 cup heavy cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup crumbled feta cheese
Salt and pepper, to taste

Instructions

Preheat oven to 425 degrees.
Heat extra virgin olive oil in a cast iron skillet over medium heat.
Add the sausage to the pan and brown. Once the sausage is cooked, remove it from the pan and set aside.
If necessary, drizzle a little more oil in the skillet. Add the baby broccoli and cook for 1-2 minutes, or until it starts to brown on the edges. Remove and set aside.
Add the sliced onion to the pan and cook until softened and translucent. Remove and set aside.
In a large bowl, add the eggs and heavy cream. Whisk together and season with salt and pepper.
Pour the eggs into the skillet and cook for about 5 minutes.
As the eggs start to cook, add the sausage, baby broccoli, onion, sun-dried tomatoes, and feta cheese.
Cook the frittata in the oven for about 18 minutes, or until the frittata is puffy, the center is cooked through, and the edges are golden brown.
Allow the frittata to cool slightly before serving. Then, cut into slices.

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One frittata will serve about six people, making it a great dish to make for a brunch gathering or family dinner! I like to make frittatas at the end of the week to use up veggies and whatever else is hanging out in our fridge. Then, I cut the frittata into slices and wrap them up in individual portions to heat and eat throughout the week!

Did you make this Italian Sausage and Baby Broccoli Frittata recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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