Tuesday, February 12, 2013

roasted veggie sandwich with garlic mayo..


ok so i've been on a sandwich kick lately..i shared with you yesterday, what i believe to be the best sandwich ever.. that recipe can be found here cuban pork sandwich..then i shared with you a few weeks ago mashed potato, bacon, turkey and cranberry mayo sandwich.. thanksgiving on steroid type sandwich.. and who could forget this open faced asparagus, egg and bacon sandwich.. i know i never could.. and last but not least another recent post was this grilled roast beef 1000 sandwich..  which we loved.. so for lunch this weekend i made these roasted veggie sandwiches.. here was the response from the family.. pete: i don't usually care for veggie sandwiches but i really liked that.. me: i added pancetta to it.. pete: well whatever you did do it again because that was good.. shell: oh i don't think i will like that, can i have trix instead? me: no just try it kid.. shell: nom nom.. wow this is good.. is this my sandwich? can i eat it all? jake: no thanks i am not eating bread.. me: oh ok.. *i didn't push it with him.. seemed easier ha*  but all in all the results where favorable and i do love veggie sandwiches.. and i really enjoyed this one..



i roasted the veggies with olive oil, salt and pepper.. nothing could be easier..
 


i had to use these little grape tomatoes because well i forgot to get regular tomatoes but they worked out perfect..



roasted veggie sandwich with garlic mayo

prep time: 10 minutes
cooking time: 30-40 minutes
servings: 4

roasted vegetables:
1 small eggplant, thinly sliced into rounds,
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper and 1 yellow {they were small}, cored, seeded and sliced
olive oil
salt and pepper

sandwich fixens:
shredded mozzarella {i would have used provolone but i was out}
4 ciabatta rolls or other type rolls.. split and toasted
8 slices of pancetta or 4 slices of bacon

roasted garlic mayo:
6-8 cloves of roasted garlic {i used my easy garlic confit technique}
2 tblsp. garlic olive oil {again i used the garlic oil from the garlic confit}
1 cup mayo
zest and juice of 1 lemon
 
roasted vegetables: preheat oven to 450 degrees {f}.. lay vegetables flat in a single layer on a lined baking sheet.. drizzle with olive oil and season with salt and pepper.. roast veggies until tender and starting to brown.. remove from oven.. on another lined baking sheet, split your rolls, drizzle with olive oil, salt and pepper and cook until in the 450 degree oven for about 7 minutes.. cook your pancetta or bacon in a non stick pan over medium heat until slightly crispy..
 
roasted garlic mayonnaise: mash 6-8 roasted garlic cloves.. and chop.. add garlic mash/chop/paste to your mayo, add garlic olive oil, lemon juice and zest, whisk until well combined.. cover tightly and keep in fridge until ready to use.
 
sandwich assembly: take your toasted bread spread your garlic mayo on your bottom and top bun, layer pancetta or bacon, then your veggies in any ole way.. doesn't matter.. then sprinkle cheese {or lay a slice of your favorite cheese} and then your top bun and serve immediately.. very yummy..
 
enjoy and get cook'n!!

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