Vegetables take center stage at dinner with this healthy grilled sandwich with savory tomato-bacon jam.
Grilled Vegetable Sandwich with Tomato-Bacon Jam
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Today I am once again pleased to be participating in #BBQWeek! I will be posting barbecue recipes all week long along with blogger friends, as well as show you a wonderful giveaway from the sponsors of this event, which you can sign up for through rafflecopter below.
The second of my recipes is Grilled Vegetable Sandwich with Tomato-Bacon Jam, which I have made using fresh asparagus provided to me by Michigan Asparagus.
Grilling vegetables for sandwiches is always a favorite for dinner in summer. We just love the lighter aspect of it, especially if it is served with a light cold salad and a side of seasonal fruit.
The tomato-bacon jam adds just the right touch- just a little meat instead of keeping it entirely vegetarian. Of course, you can also make this with vegetarian bacon if you like.
I think this is perfect for #BBQWeek, don’t you? And speaking of which, read on about the event and also the giveaway:
Have you followed @palatablepastime on Instagram? I post lots of fun photos and foods not just from the blog.
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
And on to the giveaway signup!
CLICK HERE—–>>>A Rafflecopter Giveaway<<<—–
Join me tomorrow as #BBQWeek continues and I post my recipe for Texas Style Smoked Beef Ribs.
And don’t forget to browse the changing lineup of blogger recipes below the recipe printout. There are new ones every day!
Grilled Vegetable Sandwich with Tomato-Bacon Jam
Tomato-Bacon Jam Ingredients:
Jam yields one cup
- 6 ounces bacon, cooked crisp and crumbled
- 2 cups fresh diced tomatoes
- 1/2 cup onions, finely diced
- 1 tablespoon chopped garlic
- 1/2 cup brown sugar
- 2 tablespoons dry white wine
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 small eggplant
- 2 small zucchini
- 12 ounces asparagus spears
- 2 smallish portobello mushrooms
- 1 red bell pepper
- 1 sweet Vidalia onion
- 1/4 cup shredded fresh basil
- 4-6 slices goat cheese or other cheese you like
- 4-6 bolillo rolls or hoagie rolls, buttered and toasted
- 1 tomato, sliced
- 1 avocado, sliced
- olive oil and butter
- salt and black pepper
- Place ingredients for jam in a saucepan; cook and stir over low heat until thickened and reduced to one cup; cool.
- Prepare grill for direct grilling over moderate heat.
- Drizzle vegetables with olive oil and season with salt and pepper.
- Grill vegetables on an oiled grate until as cooked as you like.
- Assemble sandwich on a buttered toasted split hoagie roll with assorted grilled vegetables, fresh shredded basil leaves, cheese, sliced tomato, sliced avocado and tomato-bacon jam as desired.
From the kitchen of palatablepastime.com
And now on to the recipes!
Read on, mine liege to…
See what the bloggers served up Tuesday for #BBQWeek
Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene’s Recipe Journal
Grilled Chicken Asparagus Salad by Everyday Eileen
Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger & Hotdog Spiedini Hoagies by A Kitchen Hoor’s Adventures
Smoky Date Pork Chops by Cindy’s Recipes and Writings
Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla
Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife
You might also like these #BBQWeek recipes from last year:
Tandoori Chicken Tikka with Masala Grilled Corn
Grilled Hoisin Chicken and Asparagus Summer Rolls
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
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You had me at tomato bacon jam. I want one of these!
That jam sounds so good! I love the mix of veggies in here!
I wish I was eating this for lunch right now!
Love all those colors in that sandwich!
Such a perfect sandwich! I love my veggies and you have combined a great assortment and topping with the tomato bacon jam adds an amazing zesty dressing to the veggies! I travel all summer with my daughter for lacrosse. This is going on tour with us. Hearty, healthy and delicious!
I’m loving your tomato bacon jam! I can’t wait to make some and use them on sandwiches and burgers this summer. Thanks for linking up the recipe on the Celebrate 365 Blog Party!