We took a bit of a blogging hiatus this summer, but rest assured we ate MANY amazing meals.
It's time to get back in gear, though, and so I thought I'd ease myself in with a quick and easy post about my all-time favourite sandwich. I think the first time I had this sandwich, I was in an Ottawa restaurant. That was ages ago, though, and the version I make today probably doesn't resemble the original at all. But that doesn't matter to me because I think my version is perfect!
Roasting zucchini and eggplant
I slice the eggplant and zucchini thinly and sprinkle some salt over it. I let it sweat for a bit, and then dab off the moisture. Then I brush on a garlic and olive mixture and bake it in the oven for 10-12 minutes.
Sundried tomato pesto
This part is usually different every time I make it, but tonight I had sundried tomatoes marinated in oil, walnuts, fresh thyme, and Parmesan on hand. They all went into the Cuisinart, and I mixed them into a paste.
Of course, it's important to choose a really delicious bread. Tonight's sandwich was made from a lovely pumpkin seed loaf. For greens, I used arugula: delish, peppery, herby. I toasted the bread, layered the fixings on, including asiago cheese. I always use asiago in the World's Best Sandwich. I think it's important.