I was aghast. Stunned. Confused. But...why? How could you possibly rule out all food options that are delivered to you conveniently between two slices of bread?
There was no way I was going to let the statement stand unchallenged. ALL sandwiches? So, you like cheese, and you like bread, but once there's melted cheese between two slices of buttery crunchy bread, you're out?
I mean, I can see why you might have been scarred if you ate too many peanut butter and jelly sandwiches as a kid, or maybe you're not a fan of deli meat - that's fine. But don't take out your frustrations with these things on the entire world of sandwiches. It's not fair to you. It's not fair to the name of all things Sandwich.
The beauty of this sandwich lies in its simplicity. These vegetables are at their peak now - just some olive oil and some salt and pepper brings everything together.
The avocado mash acts as the glue and brings a fresh summery brightness to the whole package. Make the effort to layer the avocado with your vegetable strategically - no one likes to eat a sandwich that has vegetables slipping out of the sides.
As you might have guessed, bread integrity is also key. You don't want something too hearty, but it needs to have the strength to stand up to some resilient vegetables. If you did your homework and made this bread it will work splendidly.
Long live the sandwich.
Roasted Summer Vegetable Sandwich
makes 1 sandwich
Ingredients
1 eggplant (2 slices/sandwich)
1 zucchini (3 slices)
1 red bell pepper (2 pieces)
1/2 avocado
1 Tablespoon olive oil, divided
1 teaspoon lime juice
2 slices hearty bread
salt
pepper
Directions
Turn on broiler.
Cut eggplant into 1/2 inch-thick rounds. Sprinkle with salt and let stand for 30 minutes.
Meanwhile, remove stem, meat and seeds from red pepper and place skin-side up on a baking sheet. Put under broiler for 5-10 minutes, or until skin has turned black. Remove from oven and let cool. Peel away the skin from the pepper and set aside.
Turn oven to 400 degrees. Cut zucchini in half and then into 1/4 inch strips. Pat eggplant with paper towel to draw out some of the water. Brush both with olive oil and sprinkle with salt and pepper.
Place on baking sheet and roast for 30 minutes, or until tender. for added color, turn on the broiler and for the last minute.
To make avocado mash, score half of an avocado and scoop into a bowl. Mash it together with lime juice and 1/2 teaspoon of salt.
Layer avocado mash, pepper, eggplant, a zucchini together between two slices toasted bread.
Roasted Summer Vegetable Sandwich
makes 1 sandwich
Ingredients
1 eggplant (2 slices/sandwich)
1 zucchini (3 slices)
1 red bell pepper (2 pieces)
1/2 avocado
1 Tablespoon olive oil, divided
1 teaspoon lime juice
2 slices hearty bread
salt
pepper
Directions
Turn on broiler.
Cut eggplant into 1/2 inch-thick rounds. Sprinkle with salt and let stand for 30 minutes.
Meanwhile, remove stem, meat and seeds from red pepper and place skin-side up on a baking sheet. Put under broiler for 5-10 minutes, or until skin has turned black. Remove from oven and let cool. Peel away the skin from the pepper and set aside.
Turn oven to 400 degrees. Cut zucchini in half and then into 1/4 inch strips. Pat eggplant with paper towel to draw out some of the water. Brush both with olive oil and sprinkle with salt and pepper.
Place on baking sheet and roast for 30 minutes, or until tender. for added color, turn on the broiler and for the last minute.
To make avocado mash, score half of an avocado and scoop into a bowl. Mash it together with lime juice and 1/2 teaspoon of salt.
Layer avocado mash, pepper, eggplant, a zucchini together between two slices toasted bread.
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