Hello to the two people in the world who read my food blog! Inspired by summer produce and, for the first time in weeks, having a little time to cook, I have made the bitchin'est sandwich ever. Nothing smells as good as roasting vegetables, especially with a solid helping of olive oil to get them sizzling. I like the Mediterranean combo of zucchini, eggplant, tomato, mushrooms, pepper... yum. There's a reason so many cultures eat these foods together.
Sandwiches also have a permanent place in my repertoire, and though I eat a lot of peanut butter and jelly, there is nothing says a sandwich has to be boring. This particular 'wich can be constructed with any combination of the veggies listed above. You could also put fresh basil on there, or parsley. I like cheese - try goat or provolone, but a little thinly sliced cheddar can be fine, as can a gooey cheese like brie (the milder the better, I find, to let the vegetables' taste shine through).
Today I used thinly sliced eggplant, zucchini, baby portobello mushrooms, and sun-dried tomatoes. Spread the first three on a baking sheet; give them a good drizzle of olive oil; sprinkle with salt, pepper, and dried Italian spice blend; and pop 'em under the broiler for about 5 minutes (just until tender; the eggplant will cook fastest). Oil is key so that they don't get dry, shrively, and unappealing. Meanwhile soak the dried tomatoes in boiling water to soften them (if you're using the regular kind - drain them if you're using the kind stored in olive oil). Cut open a long roll (definitely something Italian - sorry if you don't live in an Italian neighborhood like me, where even the Met Mart has Italian meats, cheeses, and baked goods!) and give it a quick toast under the broiler, too, cut side up (if you're using a cheese like provolone or cheddar, it's nice to melt it under the broiler on one half of the bread). Then assemble and consume!
