Name: Middle Child Clubhouses Bye Felicia! Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Zucchini; 1 cup Bell peppers (mixed colors); 0.5 cup Red onion; 1 cup Carrots; 0.5 cup White vinegar; 2 tbs Sugar; 1 tsp Salt; 1 tsp Black peppercorns; 1 leaf Bay leaf; 1 cup Canned artichoke hearts; 2 tbs Garlic, minced; 2 tbs Lemon juice; 1 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 cup Mayonnaise; 2 tbs Balsamic vinegar; 1 tbs Dijon mustard; 0.5 tsp Garlic powder; 0.5 tsp Salt; 4 rolls Seeded hoagie rolls; 2 cups Arugula; 0.5 cup Raw onion, thinly sliced

Bloody Mary, Cubanito, Mimosa, Bellini, Rossini, Prosecco

COCKTAIL

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Roasted and pickled seasonal veggies, artichoke relish, creamy balsamic mayo, arugula, raw onion, seeded hoagie.

Preheat Oven

Chop the zucchini, bell peppers, red onion, and carrots into bite-sized pieces.

Chop Veggies

Spread the chopped veggies on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

Season Veggies

Roast the veggies in the oven for 20-25 minutes until they are tender and slightly caramelized.

Roast Veggies

In a saucepan, combine white vinegar, sugar, salt, black peppercorns, and bay leaf. Bring to a boil.

Make Pickling Liquid

Once boiling, remove from heat and let cool for 10 minutes.

Cool Pickling Liquid

Pour the pickling liquid over the roasted veggies in a jar and let them pickle for at least 1 hour before serving.

Pickle Veggies

Drain and rinse the canned artichoke hearts. Chop them into small pieces.

Prepare Artichokes

In a mixing bowl, combine chopped artichokes, minced garlic, lemon juice, olive oil, salt, and black pepper. Mix well.

Mix Relish

Let the relish sit for 30 minutes to allow the flavors to meld.

Let Relish Sit

In a bowl, combine mayonnaise, balsamic vinegar, Dijon mustard, garlic powder, and salt. Stir until smooth.

Mix Mayo

Slice the seeded hoagie rolls in half lengthwise.

Prepare Rolls

Spread a generous amount of creamy balsamic mayo on both halves of the hoagie rolls.

Spread Mayo

Layer arugula on the bottom half of each hoagie roll.

Add Arugula

Add a layer of roasted and pickled veggies on top of the arugula.

Add Veggies

Spoon some artichoke relish over the veggies.

Add Relish

Add Onion

Place the top half of the hoagie roll on each sandwich and press gently.

Assemble Sandwich

Serve immediately and enjoy your Bye Felicia sandwich!

Serve Sandwich

Zucchini

Bell peppers (mixed colors)

Red onion

Carrots

White vinegar

Sugar

Salt

Black peppercorns

Bay leaf

Canned artichoke hearts

Garlic, minced

Lemon juice

Olive oil

Black pepper

Mayonnaise

Balsamic vinegar

Dijon mustard

Garlic powder

Seeded hoagie rolls

Arugula

Raw onion, thinly sliced

Bye Felicia!

Orange Juice

Soda

Rich n’ creamy, always made with U-Bet syrup

Chocolate Milk

A little something simple for the kids. pick your own protein (turkey or salami), your condiments (mustard, mayo, or dry), and your toppings (swiss, american, pickles, lettuce). Comes on potato bread or rye depending on the day. Served cold.

Make Your Own Kid-Wich

Cold Brew

Pickles

Make Bye Felicia! Recipe in just 1h 30m. Roasted and pickled seasonal veggies, artichoke relish, creamy balsamic mayo, arugula, raw onion, seeded hoagie.

Bye Felicia! Recipe

Ingredients

Roasted and Pickled Seasonal Veggies

Artichoke Relish

Creamy Balsamic Mayo

Sandwich Assembly

Method