Lunch: Grilled Vegetable Sandwiches

This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.

Ingredients

1 small garlic clove
1 small shallot
1 tbsp. vegetable oil
1/4 c. soft fresh goat cheese
1/4 c. heavy cream
1/2 tsp. fresh thyme leaves
1 dash of hot sauce
kosher salt
Freshly ground pepper
1/2 c. pitted kalamata olives
1 1/2 tsp. Chopped mint
extra-virgin olive oil
1 medium zucchini
1 long soft baguette
1 c. roasted red peppers
1/2 c. oil-packed sun-dried tomatoes
shredded iceberg lettuce

Instructions

In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme, and hot sauce and puree. Season with salt and pepper and transfer to a bowl.
Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil, and a pinch of pepper; process to a paste.
Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.
Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers, and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.

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