Thursday, May 27, 2010

Grilled vegetable ciabatta sandwiches

A mix of seasonal veggies including, eggplant, zucchini, cremini mushrooms, red onions and red bell pepper sautéed with olive oil, garlic and herbs until tender. Then layered on fresh ciabatta rolls with mustard and pepper jack cheese. Place open-faced in the broiler until cheese is melted. Yummy!

Ingredients (serves 4-5)
4-5 ciabatta bread rolls, sliced in half (sandwich rolls)
1/2 red bell pepper, sliced
2 medium portobello mushrooms, sliced (or 1 cup sliced cremini mushrooms)
1/2 small red onion, sliced
2 cloves garlic, minced
1/2 cup yellow summer squash, sliced
1/2 cup zucchini, sliced
1/2 cup eggplant, thinly sliced
olive oil
1/2 teaspoon Italian Seasoning
1/4 teaspoon garlic powder
fresh black pepper
plain yellow mustard
pepper jack cheese, 4 slices

1. Chop the veggies in long skinny strips (all in equal sizes).  Feel free to substitute in or out whatever veggies you have on hand and use your family's favorites.

2. Add all veggies to a sauté pan over medium-high heat with 2-3 Tablespoons olive oil, add garlic, garlic powder, Italian Seasoning, and fresh ground pepper to taste. Sauté for ~5-10 minutes or until just before al dente
3. Slice ciabatta rolls in half (horizontally) and spray or brush with olive oil put in broiler to toast until lightly browned but still soft. Spread a light amount of mustard on each side of bread. To the bottom slice of bread for each sandwich put a pile of veggies and cover with a thin slice of pepper jack cheese place back under the broiler to melt the cheese, then remove from the oven.
4. Assemble the sandwich immediately and let sit for a minute then cut in half and serve.

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