I can't believe we have eaten for 41 days and haven't had a sandwich yet! This one is for those of you who are sick and tired (maybe literally) of the overdone ham and cheese number. I won't go into my personal thoughts on the nutrition component of the classic American sandwiches, but I will offer a new and improved version that will totally rock your world. Here's my thing...I'm always impressed at those quaint little upscale cafes that deliver a sandwich that resembles something similar to a piece of art in the Louvre. Maybe it's the colorful vegetable palette, maybe it's the interesting garnish...whatever it is, it makes me feel as though creating one myself would be a complete disaster. No more. Some people are afraid of spiders, others won't get on a roller coaster if it was the step before winning the lottery. I fear that making a European-esque sandwich will be a flop. Dream big, I know. So here we go...attempt #1. We're starting slow, but I think eggplant and portabellos are a good start.
- Recipe: Serves 4
- 1 small clove garlic, chopped
- 1 teaspoon lemon juice
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
- 2 large or 3 medium portobello mushroom caps, gills removed (see Tip)
- Olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 8 slices good quality bread
- 2 cups arugula, or spinach, stemmed and chopped if large
- 1 large tomato, sliced
Directions
- Preheat grill to medium-high.
- Coat both sides of eggplant rounds and mushroom caps with olive oil and garlic and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread
Recipe adapted from www.eatingwell.com
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