Friday, August 14, 2015

Cornmeal-Crusted Fried Okra Grilled Cheese Sandwiches

I got a quart of okra 2 weeks in a row from the farm, and my own okra plant is producing quite a bit, so I am getting creative with okra now. I pickled it a few weeks ago, I've been roasting it and pan searing it with other vegetables, and then I found a grilled cheese recipe.

Basically what you do is make some pan-fried okra and then put that in a grilled cheese sandwich. Super easy and straightforward. It tasted exactly how you'd expect. I enjoyed it. I did add a little bit of cajun seasoning to the breading on the okra, which was a nice choice. This was a fun way to use up some okra.


Cornmeal-Crusted Fried Okra Grilled Cheese Sandwiches
Eats Well With Others

6 tbsp canola oil
2 lb okra, trimmed and sliced into 1/2-inch pieces
kosher salt and freshly ground black pepper
1/2 cup fine yellow cornmeal
8 oz provolone or mozzarella
8 slices bread (8 to 10)

Heat 3 tbsp oil in a large nonstick skillet over medium-high heat. Add in the okra and stir to coat with the oil. Cover and cook for 10-12 minutes, or until the okra is bright green, stirring frequently.

Season with salt and black pepper. Sprinkle the cornmeal over the okra and add in the remaining oil. Cook, stirring frequently, until the okra is tender and coated in the crispy cornmeal. Season to taste with salt and black pepper.

Heat oven to 400F.

Sprinkle the cheese on 4 of the bread slices. Top with the okra, another layer of cheese, and a slice of bread. Bake for 10-15 minutes or until cheese is melted and bread is crispy.

Yield: 4 sandwiches

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