Summer is the perfect time to plan a picnic. And nothing travels better then a pressed sandwich. This one is inspired by a french pan bagnat. This is a meatless sandwich consistently of mainly vegetables. I also love the combination of pesto and olive tapenade on this sandwich. All are layered on the bread then wrapped and pressed using a heavy skillet or pan while it chills in the fridge for at least four hours or overnight. I think mine could have pressed a little longer. I could barely fit my mouth around this monster of a sandwich! Sadly I had prepared these sandwiches to take to a outdoor movie night in the local park, however due to rain we ate at our kitchen table and rented a movie to watch from our couch.
Sandwich pairs well with a nice glass of wine and a tomato/cucumber salad.
Sandwiches:
crusty bread (ciabatta, baguette etc..)
Roasted vegetables, I used 1 small zucchini, 1 small eggplant, 1 bell pepper (slice all vegetables toss with olive oil, garlic powder, onion powder, and herb de provence place on baking sheet in a single layer and roast for about 15 minutes at 375)
4 oz goat cheese
2 tablespoons of pesto
2 tablespoons of olive tapenade*
1 1/2 cups baby spinach
basil leaves
1/2 tablespoon olive oil
Allow vegetables to cool. Cut bread, remove some of the inside if very thick. On one half spread the pesto, on the other half spread the olive tapenade. On the pesto side spread goat cheese. Layer vegetables on bread. Top with drizzle of olive oil and spinach. Close sandwich. Wrap in plastic wrap and place in Ziploc bag. Place in fridge with a heavy skillet or pan on top. Chill 4 hours or overnight.
*Olive Tapenade:
2 anchovy fillet ( used a teaspoon of anchovy paste)
1 garlic clove
1/2 teaspoon Dijon mustard
freshly ground pepper
1/4 cup oil-cured black olives, pitted
1 tablespoon extra virgin olive oil
Mash all ingredients (except olive oil) together to form a paste, whisk in olive oil
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