This is a paid conversation written by me on behalf of Sargento®. The opinions and texts are all mine. Read my full disclosure policy here.
When the temperature tops 90 degrees, the kitchen is closed because it’s just too darn hot to be sweating at the stove. But that doesn’t mean I can’t put out a delicious spread for my family and guests.
This is what happens when sandwich night meets cookout!
Sargento® asked me to share some easy summertime sandwich recipes and entertaining ideas. A grilled sandwich spread is a great way to easily feed a crowd without much prep or cooking required.
This spread of grilled veggies, deli meat and Sargento® Sliced Cheese definitely looks fancy.
But pulling it together wasn’t nearly as time consuming as grilling ribs or hot dogs or burgers.
I prepped the deli tray ahead of time, setting out an assortment of ham, turkey, bacon and conveniently pre-sliced, natural Sargento® Sliced Cheese from Kroger. Just cover with plastic wrap and refrigerate until you’re ready to serve.
I offered four different cheeses — Muenster, Sharp Cheddar, Ultra Thin® Swiss Cheese and Vermont Sharp White Cheddar — which can be used in a variety of sandwiches.
Next, I prepped the veggies, slicing onion rings and zucchini from our garden. I brushed both sides with a bit of olive oil, and added salt and pepper for seasoning. I also coated a purple bell pepper from the garden with olive oil and fired up the grill.
It doesn’t take long to grill vegetables. I suggest using low or indirect heat and cooking just until you start to see grill marks. Then, flip the veggies and grill the other side.
For the grilled bell pepper, char on all sides and them remove from the grill. Allow to cool in a bowl covered with plastic wrap. When the pepper has cooled, the skin will just slide off and you can slice it and add it to your vegetable tray.
I also sliced some tomatoes and avocado and grilled some sourdough bread.
Grilled vegetables are good either hot or cold, so you can also cook them ahead of time or during the cookout.
To grill the bread, brush it with some olive oil and cook over low or indirect heat until toasty and lightly charred.
Set out the sandwich fixings and condiments, and your work is done!
Guests get to create their own sandwich recipes, loading the grilled bread up with their favorite meats, veggies and Sargento® Sliced Cheese. There are so many different, tasty combinations.
Like this ham and swiss sandwich on grilled sourdough, topped with grilled zucchini and red onion, tomatoes and avocado.
This bacon, turkey, tomato and Muenster on grilled sourdough is a make-at-home version of my husband’s favorite restaurant sandwich.
And you haven’t had a grilled cheese sandwich until you’ve had one that is actually grilled!
I treated my son to this delicacy because grilled ham and cheese is his favorite.
This one is made with soft white bread, two slices of Sargento® Sliced Sharp Cheddar Cheese and honey ham. I brushed the bread lightly with olive oil and grilled over indirect heat until the bread was toasted and the cheese was melted.
For more summertime inspiration, be sure to visit Kroger for sandwich recipes, meal ideas and a coupon for $1 off two packages of Sargento® Sliced Cheese.
What would you put on your grilled sandwich?
This is a paid conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
