This week, we have layered sandwiches and homemade pizza. Here's what's dishing on the blogs we follow:
Culinary Cory assembled a tasty Petite Baguette with Prosciutto, Butter and Pickles just like the one at La Gourmandine Bakery in Lawrenceville, whereas Jessica from How Sweet It Is threw together crazy-good Roasted Chipotle Chicken Taco Stacks. And since a good sandwich needs great bread, the Brown Eyed Baker baked a light Whole-Wheat Sandwich Bread.
On the pizza menu, Katy made gooey and green Chicken Sausage & Broccoli Pizzas in her BakingDomesticityandAllThingsMini kitchen, while Bill from Three Dogs BBQ shared a simple yet delicious Reuben Style Pizza recipe. For a different kind of pizza, try Yum Yum's tomato-y Tomato-Fontina Torte with Rosemary Crust or Jessica's vibrant Beet, Goat Cheese and Honey Tarts at How Sweet It Is. And since it's still summer, salads are mandatory, such as the Bacon and Green Bean Salad from Haute Pepper Bites or the Warm Cabbage & Kale Salad with Savory Mushrooms from Sincerely Caroline.
On the restaurant scene, D&T: in the burgh reviewed La Palapa, their last stop during Restaurant Week; Chef Chuck from Cooks and Eats visited Pasqualino's Italian Eatery in Murrysville; Yum Yum dined at Toast Kitchen & Wine Bar; and the girls from eatPGH ate their way through Cleveland.
See you here next week!
How Sweet It Is photo