Hot Tuscan Sandwich

2 slices eggplant, grilled (see below)
2 ounces red onion, sautéed (see below)
1 ounce red bell pepper, roasted, cut into -inch strips
2 slices sourdough bread
2 tablespoons olive tapenade (see below)
1 teaspoon basil oil (see below)
Grilled Marinated Eggplant:
3/4 cup olive oil
1 1/2 cup balsamic vinegar
2 teaspoons dried whole thyme
1 teaspoon red chili flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
24 slices eggplant, -inch thick
Sautéed Red Onions:
2 large red onions, sliced into rings, -inch thick
2 tablespoons olive oil
Olive Tapenade:
3/4 cup California black olives, pitted
3/4 cup Kalamata olives, pitted
2 tablespoons olive oil
Basil Oil:
1/2 cup fresh basil leaves, clean
1/2 cup olive oil

For each sandwich, re-heat vegetables and toast bread slices on grill. Spread each piece of bread with olive tapenade. Place eggplant slices on top, cut in half if needed. Next, place onions over eggplant, and red bell pepper on top of onions. Drizzle with basil oil and serve.

For Grilled Marinated Eggplant:
Whisk together marinade ingredients. Add eggplant slices, and marinate for 30 minutes. Cook eggplant on hot grill until done, about 4-6 minutes. Return eggplant to marinade and refrigerate until ready to use.

For Sautéed Red Onions:
Sauté onions in olive oil over medium-high heat until soft and translucent. Refrigerate until ready to use.

For Olive Tapenade:
Place ingredients in food processor and pulse to chop finely. Refrigerate until ready to use.

For Basil Oil:
Place ingredients in blender and purée until very smooth. Refrigerate promptly.



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