Cheever Sauce

Everybody loves a great sandwich. A truly outstanding sandwich has just as much emphasis on the bread and a creative sauce, as the fresh and high quality ingredients that go inside. I am a sucker for sauces, especially on a sandwich, it just gives it that extra umph! we’re all looking for when we bite in between two pieces of bread. Big Macs didn’t become a hit for no reason…it’s all about the special sauce. So when I stumbled upon a recipe for an arugala and parsley aioli, I instantly knew I found the perfect companion to the roasted veggie sandwich I’ve been dying to make. 

Preparing a veggie sandwich is one of the easiest things you can do and I prefer my veggies over deli meat.  I chose some of my favorites to roast: portabella mushrooms,  red peppers, tomatoes, and eggplant. I put a little olive oil on the mushrooms, olive oil and garlic powder on the eggplant, and olive oil and rosemary on the tomatoes. I put everything on 1 baking sheet with the red peppers at 400 degrees, and watched them until I knew each was roasted properly. The mushrooms came out first, and I stuck my sheet back in to let the tomatoes, eggplant and red peppers cook a little longer. The peppers will be blistered and charred when done (Be sure to remove their skins before serving). Roast everything to your desired taste and remove from the oven. 

I spread a little of the Arugula and Parlsey Aioli on one slice of whole grain crusty bread from Balthazar, and goat cheese on the other. I topped off my veggies and added some arugala for added texture. It’s simple and delicious and packs up easy for lunch the next day. 

Read on for the recipe for Arugala and Parsley Aioli

Nothing like a quick lunch post to kickstart the weekend. This recipe came together in the snap of the fingers and is a great vegetable alternative to typical deli meat sandwiches. I also like to classify it in one of those trendy “5 ingredients or less” challenges that seem to cover every cooking magazine these days. 

I love portabella mushrooms. They’re plump, juicy, smooth in texture, and cook up perfectly when roasted with a little bit of olive oil and sea salt in a mere 10-15 minutes.  Add some goat cheese and greens to the mix and you got yourself a class A midday meal. 

Continue for the super easy how to: