Best Giardino Grinder Recipes

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FABULOUS ZUCCHINI GRINDERS



Fabulous Zucchini Grinders image

I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving.

Provided by your mom

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 ½ cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Steps:

  • To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
  • Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
  • Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 37.3 g, Cholesterol 34.8 mg, Fat 15.1 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 7.2 g, Sodium 729.4 mg, Sugar 6.8 g

CHICKEN GIARDINO (OLIVE GARDEN COPYCAT)



Chicken Giardino (Olive Garden Copycat) image

Make and share this Chicken Giardino (Olive Garden Copycat) recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pasta Shells

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 27

1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper seasoning
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
salt, to taste
pepper, to taste
2 lbs boneless skinless chicken breasts, sliced width-wise into 1/2-inch strips
2 small rosemary sprigs
1 garlic clove, finely chopped
1/2 lemon, juice of
1/4 cup extra virgin olive oil
1/2 bunch fresh asparagus (remove bottom inch of stem, cut remainder into 1-inch pieces)
1 zucchini, julienne cut
1 summer squash, julienne cut
2 roma tomatoes, cut into 1/2-inch pieces
1/2 red bell pepper, julienne cut
1 cup broccoli floret, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2-inch pieces
1/2 cup carrot, julienne cut
1 lb farfalle pasta, cooked according to package directions (bow ties)

Steps:

  • SAUCE PREPARATION:.
  • MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
  • COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
  • ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
  • CHICKEN & VEGETABLES PREPARATION:.
  • COMBINE all chicken ingredients in a mixing bowl and blend well.
  • MARINATE for 30 minutes.
  • HEAT a saute pan over medium-high heat. Add 1/4 cup extra virgin olive oil.
  • SAUTE chicken strips until internal temperature reaches 165°F.
  • ADD all vegetables and saute until cooked through.
  • ADD cooked, drained pasta and sauce to saute pan. Stir until pasta is thoroughly coated with sauce.
  • TRANSFER to a serving platter and garnish with chopped parsley.

GIARDINO GRINDER



Giardino Grinder image

Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.

Provided by Allrecipes

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, sliced
2 eggplants, peeled and sliced into rings
2 zucchini, peeled and sliced
1 cup sliced mushrooms
salt
2 tablespoons Marsala wine
3 ciabatta sandwich rolls, sliced horizontally
1/4 cup garlic basil spread (see footnote for recipe link)
1/4 cup garlic roasted tomato spread (see footnote for recipe link)
1/4 cup artichoke aioli (see footnote for recipe link)
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
  • Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
  • Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
  • Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

Nutrition Facts : Calories 672.1 calories, Carbohydrate 97.7 g, Cholesterol 36.3 mg, Fat 17 g, Fiber 9.9 g, Protein 30.9 g, SaturatedFat 7.5 g, Sodium 1372.9 mg, Sugar 6.8 g

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