- Prep Time:10 Minutes
- Serves:4
chat'n dish, chopped spinnach, food channel, fresh parsley, healthy recipes, kc quaretti, picnic sandwich, ranch dressing, sliced mortadella,
This sandwich recipe is fresh and trendy. Fresh garden flavors mixed with mortadella and sliced provolone give this sandwich all the perfect end-of-summer flavors you crave. To top it off, it only takes a few minutes to make, and is full of rich nutrients.
To watch KC's latest episode of Chat'n Dish as she prepares this recipe, click here.
Foodie Byte
Ingredients
1 pound asparagus cleaned, tough ends removed and cut into 1-inch pieces
2 tablespoon fresh dill
2 tablespoon fresh parsley
2 Ttblespoon fresh thyme
6 green onions cleaned and cut into 1 inch pieces
1/2 cup feta
1/2 cup flour
1 beaten egg
2 tablespoons oil for frying
Salt & pepper
4 crusty rolls
8 slices Mortadella
8 slices Provolone
1/2 cup ranch dressing
1 cup baby arugula
4 tablespoon olive oil
Preparation
Blend first 9 ingredients ingredients in food processer on pulse until you have a thick batter.
Heat oil until very hot.
Spoon batter into frying pan; sauté about 4 minutes per side.
Set fritters aside.
Heat grill to very hot.
Cut rolls in half and brush all cut sides with olive oil.
Toast cut sides down on grill until golden brown.
Spread cut sides of rolls with ranch dressing.
On bottoms place arugula, mortadella, fritter, provolone and a dollop of dressing.
Repeat, then close with roll tops.
source FoodChannel http://ift.tt/1HRUamn
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