In Good Taste Recipe: Summer Vegetable Sandwich with Smoked Mozzarella

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Summer Vegetable Sandwich with Smoked Mozzarella

by Josie Ross

This is a delicious sandwich for a luncheon or picnic, or even a causal supper. Add a bowl of marinated olives to start, and serve with a chilled pasta salad and an appropriate summer wine. Finish with lemon bars or raspberry blondies, and you have the perfect summer repast!

You can change the vegetables to fit your preferences, including adding or substituting zucchini, sliced thinly and grilled, for the eggplant. (Another good use for that plentiful vegetable!)

2 yellow or red bell peppers, seeds removed, cut into ½ inch wide strips

2 small eggplants (about 1/2-pound total), sliced diagonally ¼ inch thick

Olive oil for brushing vegetables and bread

1 loaf Ciabatta bread, halved horizontally (Italian bread is good too)

1/2 cup pesto (see recipe below)

1/2 lb cubed smoked mozzarella cheese

3 tablespoons finely shredded fresh basil leaves (for garnish)

For the pesto:

1 cup packed fresh basil leaves

4 tablespoons chopped walnuts, toasted lightly and cooled

1 large garlic clove, chopped

4 tablespoons freshly grated Parmesan cheese

1/3 cup olive oil

To make the sandwich:

Oil the grill, then heat it to medium high.

Brush the bell peppers and eggplants with oil and grill on an oiled rack about 4 minutes on each side, or until cooked through.

Brush the cut sides of the bread with olive oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill the loaf of stuffed bread just until cheese is melted. (If you don’t have a grill, you can do this under the broiler- just watch carefully!) Allow the loaf to cool for a minute, then cut it into four equal wedges. Sprinkle each sandwich with basil for garnish.

To make the pesto:

In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth.

Home