mmm veggie sandwich…
Grilled Eggplant, Bell Pepper and Roasted Tomato Sandwich on Garlic Bread
This was our amazingly delicious lunch today made with the leftover ciabatta rolls (they came 6 to a package) from yesterday. The thing I’m happiest about is that I’m finally starting to learn how to use my camera in manual mode, thanks to my wonderful camera teachers.
Here’s how we made these veggie sandwiches:
First, make the rolls into garlic bread since they’re a day old. Garlic, olive oil and foil help to freshen up the rolls. Crush 1 large garlic clove, mix it with 2 tblsp olive oil, salt and pepper and any fresh or dried herbs you like. I used a little chopped rosemary from the garden. Brush onto the cut sides of any bread or rolls. Place in foil packet in a hot oven for about 5 minutes. Then open the foil and open the rolls, face up and bake at 400 until toasted.
Slice some cherry tomatoes in half and place in a small casserole dish with a sprits of olive oil spray and salt and pepper. Bake with the bread at 400 until bubbly & cooked.
Heat a grill pan to high. Slice eggplants and season with some salt. In a few minutes you’ll see a little of the moisture come out. Brush away the salty moisture and blot with a paper towel. Slice onions. Quarter a bell pepper. Spray both sides of all the veggies with olive oil spray and season with fresh ground pepper. Sear on the hot grill pan, reduce the heat to med, cook on both sides, flipping occasionally to cook evenly. Remove to a plate.
Grate some of your favorite cheeses. We had queso fresco, cheddar and parmesan. Chop some lettuce or greens. I used red chard from the garden.
Layer the eggplant on the bottom, top with cheese and return to the oven to melt the cheese. Add the rest of the grilled veggies, the chopped greens and top with the roasted tomatoes. Drizzsle with a little balsamic vinegar. Yum!