If you think you can only grill your food on a barbecue on sunny days, you’re missing out! I just got myself a new kitchen tool so I can keep grilling all year long! You might have seen my vegetarian and vegan barbecue recipes this summer, but now I can also make them this winter! I got the Smart Grill Pro from Solis at cooking shop Brinkmans in Den Bosch. Most people know or use this grill only to make grilled cheese and paninis but you can do so much more with a contact grill. Basically everything you can do on either a barbecue or a grill skillet can also be done with this tool.
You can put your vegetable slices on the grill to get the beautiful grill marks, I even sometimes put half an avocado on it, because avocado tastes great when it’s lukewarm.
I’ve made a dish with this grill that I’d love to share with you. I made a grilled rye bread pumpkin sandwich!
I was inspired for this dish by The Green Kitchen at Home, the cookbook from Green Kitchen Stories. I’ve adjusted it a bit so I only needed ingredients that I already had at home!
4 slices rye bread
4 tbs pumpkin cubes
2 ts mayonaise
1 ts Mustard
I had some leftover pumpkin cubes from my Nachos with spiced pumpkin recipe, so I used them. But you can use whatever veggies you like!
Pre heat the grill. Mix the mayonaise with the mustard and mash the avocado.
Spread the mustard-mayonnaise mixture on two slices of rye bread. Top with the pumpkin and a handful of rocket. Spread the mashed avocado on the other two slices of rye bread and top your sandwich with these two slices.
Grill the sandwiches for 3-5 minutes.