6.15.2011

WTKW Veggie Sandwich


This sandwich was HUGE. I can't wait to tell you about it. It's pretty much the raddest sandwich I've ever made.
What you'll need:
1 large round loaf bread

6 large portobello mushrooms, stems trimmed to 1/2 inch
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, cored and sliced
1 small red onion, (4 ounces), peeled, thinly sliced, and rings separated( I used green onions from the garden)
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices ( I didn't bother peeling mine and just baked them in the oven for 25 min on 385)
6 cups fresh basil leaves, washed (I just used a 2 oz. package and had plenty seriously 6 cups???)
Creamy Tomato Dressing:
3 tomatoes crushed
1/4 cup cottage cheese
2 tablespoons fresh marjoram ( I had dried on had so I used that and just cut it down to 1 tablespoon)
3 tablespoons of lemon juice
salt and pepper

First cut the bread horizontally and carefully remove the inside. Try leaving it as whole as possible. You'll be slicing it in a minute.



I used a really long bread knife and carefully sliced to get thin layers.


With each main ingredient (mushrooms, peppers, onions, fennel, and mushrooms again) you're going to repeat this order each time 1. main ingredient 2.dressing 3.salt and pepper 4.basil 5.bread.






Check out that basil leaf! It was as large as my hand!



The best part was topping the sandwich with the top of the loaf and then cutting in right in half. Look at those layers!




And let me tell you it was divine!


Grade: A+. It was tangy and filling, and wonderful. The recipe suggests cutting it into 8 pieces and serving it at a party. For us, it was just dinner. The recipe calls for about double the ingredients of what I needed. So I'm going to the store to get another loaf of bread, and I should have enough to make 2!

Possible changes for next time: Pesto would be amazing on this. It was just fine with no cheese (the cottage cheese in the dressing is only a 1/4 of a cup, so not bad there) but it would be great with sliced provolone, or Swiss-if you like Swiss. I think next time I'll skip the creamy tomato dressing, and just do a layer of tomatoes, and add pesto as the dressing, or dipping sauce. This would be good dipped in oil and vinegar too.



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1 comment:

realmaplesyrup said...

what a perfect summer dinner idea! I hate using the oven when its hot, and sometimes you get stuck using the same old recipes. This would be a good game changer.