Wednesday, June 23, 2010

Grilled Vegetable Pressed Sandwiches

Last Friday, I made this sandwich to bring to our tennis club to share with some of my teammates.  It was very hot so I stored it inside until we were done.  It was served more or less at room temperature which was perfect since there is olive oil on the bread.  You can make these a number of ways but here's how I made mine.  Preheat grill to a high heat.  Cut and peel 1 Eggplant into 1/2" rounds, Slice 2 Zucchini the long way to 1/2" slices, rinse and core 1 Red Pepper and cut into 3 pieces, Slice 1 Large Red Onion into 1/2" Wheels.  Run 2 skewers through the onion layers in 2 directions so it stays together while it is on the grill.  Prep all of the vegetables and generously brush with Olive OilS & P to taste.  Place on grill and turn every few minutes until the vegetables are tender.  Place on platter and S & P again.  Remove the curvy ends and sides from a Ciabatta Loaf.  Cut open as pictured.  Reduce 1/4 Cup Balsamic Vinegar til it becomes thicker and richer .  Slice 1 Garlic Clove in half and rub onto the cut side of the bread.  Brush with Olive Oil.  Brush with vinegar.  Dice the red pepper.  Layer all of the vegetables going to the edge of the bread.  Slice 2 Large Ripe Tomatoes into 1/4" slices and place on top of vegetables.  Add top bread and cut in half the short way.  Place on a cutting board.  Using a bread knife, press hard and cut into 2" x 4" slices.  Wrap the board and sandwich using parchment paper and store with the board on top which will  continue to press the sandwich.  Serve with olives, salami, sausage, pasta salad, and an Italian red wine.

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