The weather was perfect memorial day weekend...What a treat...We had to take advantage of it. We reluctantly left our garden behind and met family and friends for a hike...Twin Falls that's where we decided to go its close by, short and easy on the kids....
Food, keep it simple we decided since we are hiking.....A grain salad, I thought at first, it can be prepared the day before?? That would entail plates and forks and the kids may not like it.....OK, sandwiches we all make different types of sandwiches, someone would bring fruit and each would bring his or her drink of choice...Yes.!!!My famous pressed sandwich, I can fill it with roasted vegetables, pesto and cheese....You cannot go wrong with that....Prepare it the day before, the flavors will infuse each other in a marriage of flavors....This is the perfect sandwich, pair it with a green salad and you have a very nice lunch.
You can use your vegetables of choice, quality cold cuts or whatever you fancy. As for flavoring, any kind of herb pesto, sun dried tomato pesto or an olive tappenade.....The versions, can be endless.
That day I used eggplant, zucchini and tomatoes.Basil and sun dried tomato spreads, For bread, I used a rustic multi grain.
Pressed Eggplant, Zucchini Sandwich:
1 Loaf of rustic bread
2 Eggplant
2 Zucchini
2 Sliced Tomatoes
4-6 Slices of Provolone Cheese or Swiss or whatever you have
4 oz. Feta Cheese, crumbled
Pesto Spread:
5 Sprigs of Basil
3 Garlic Cloves
4-6 tbs.olive oil enough to hold the ingredients together, yet keep it thick
2 Tbs. Balsamic Vinegar
Splash of lemon juice
Salt and Black Pepper to taste
Process half the olive oil and the rest of the ingredients in a food processor until smooth and everything is incorporated. Add the rest of the olive oil if needed.
Sun dried Tomato Spread:
1/2 Cup Sun dried Tomato packed in olive oil
1 Tbs. Balsamic Vinegar
1 Garlic Clove
Salt and Black Pepper to taste
Place your tomatoes in a sieve to remove excess oil. Place all the ingredients in a food processor until smooth.
Note: I do not clean food processor after making pesto, leftover pesto in the food processor add more flavor to the tomato sauce.
Assembly:
Slice eggplant and zucchini into thin slices.Brush with olive oil and season with salt and pepper. You can either fry the vegetables in a pan with a bit of oil or have them roasted in a 400 degree oven. I do either depending on how much time I have.
Slice bread lengthwise and remove some of the flesh to make space for the veggies.
Brush one side of the loaf with a generous amount of basil sauce and sundered tomato sauce on the other. Arrange cheese slices on both sides. Stack eggplant, zucchini and tomatoes on one side.Season with salt and pepper. Bring both sides together. Wrap sandwich in aluminium foil and place a brick or a heavy pan. Press the sandwich for a few hours or overnight in the fridge. When you are ready to serve you can add lettuce or mixed greens if you wish. Slice sandwich into about 1 1/2"-2" slices.
Sahtain!!! As we say in my native country....Enjoy in good health
