Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries

Okay people. I've had a revelation. 

I love myself. And because I love myself, I should treat myself. So I did. With this recipe. As you know, my family isn't as health concious as I am. This is both good and bad. It's good because when I make super cool recipes like this, I only have to make enough servings for myself. The bad part is, the groceries required for the recipes lands completely on me and I don't really have anyone to share it with. Except you guys! I know you can't taste it, but at least you get to look at the pretty pictures right?

On Sunday, while both Skyping with a college friend and strolling through Tumblr, I was inspired to try three new recipes, of which I hope to conquer this week! So I hit up the grocery store yesterday, and when I got home last night I got busy!

This weather is perfect for cooking and baking. 

*Little secret* I sometimes get flustered when in the kitchen* So now that the weather is cool, I'm not "losing my cool" so to speak, when cooking. And that's great for everyone within throwing distance! (I'm kidding, I don't throw anything).

Oh right, back to the recipe!

So today, I present to you a super easy, healthy and delicious new recipe! This sandwich is filled with nutrition and lots of hidden flavour. Because the secret ingredient, is Pesto! Feel free to play around with the other seasonings, and if you can, swap out some items to make this recipe completely vegan! The best part about this recipe is that it's also a make ahead recipe. You can make this the night before to avoid the rush in the morning. Store it in a zip tight freezer bag in your fridge until morning, and just heat up when it's time for lunch!

 

Grilled Mushroom Eggplant and Tilapia Pressed Picnic Sandwich with Seasoned Squash Fries

 

(Serves 1)

Ingredients:

1 Hoagie pre-sliced bread bun

2 Tilapia fillets (defrosted)

1 slice vegan mozarella cheese

2 slices tomato

2 slices grilled eggplant

1/3 cup grilled mushrooms

1 small yellow squash (sliced into thin strips)

1/2 cup mixed greens

2 tablespoons pesto

1 tablespoon lime juice

 

Directions:

  1. Season the Tilapia. This is where you can get creative. I used fine herbs seasoning. What that is a mixture of, is beyond me, but it's pretty useful when you don't want to search for the perfect blend.

  2. Coat the skillet in an even layer of non-stick spray.

  3. On medium heat, grill the fish (one at a time), cooking evenly on both sides. When cooking the last fillet, throw in the mushrooms and let them cook at the same time. Toss the mushrooms regualrly to avoid burning. Pour the lime juice over the fish when it's almost done cooking.

  4. To season your "fries", again you can get creative. I used parmesan bread crumbs mixed with Italian Seasoning. Once your fries are seasoned, lightly fry them just as you did the fish and mushrooms.

  5. Assemble your sandwich with the fries on the side. Lightly drizzle the pesto on top and serve!