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.The rest
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.
Enjoy!
3 comments:
Sure, the sandwich looks great*. But we know who the real star of this post is...the Cuisinart!!
*when do I get to eat it? you know I'll never go to all that work myself...
Mmm, this sounds so great Claire. I'm happy you guys are back from the summer hiatus!
I think I'll make these for our girls getaway this weekend - I'm in charge of Saturday lunch. I've got a messy list of menu possibilities going, but I think this just beat them all! I'm thinking I'll add some chicken and goat cheese, and serve them with a salad of apples, celery and walnuts. I'll report back :)
How was lunch, Meg?
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