Opportunities for enjoying sunshine and fresh air abound in spring and summer. Who wants to be stuck indoors when the weather is pleasant? People engage in all sorts of activities while enjoying Mother Nature, including dining outside.
When it comes to picnics or meals enjoyed at the beach or on park benches, portability reigns supreme. This makes sandwiches the ultimate go-to. Sandwich ingredients do not need to be limited to cold cuts or tuna salad. This recipe for a “Roasted Vegetable Focaccia Sandwich” from “The Pampered Chef® Stoneware Inspirations” (The Pampered Chef®, Ltd.) by The Pampered Chef® Test Kitchens puts vegetables front and center.
Roasted Vegetable Focaccia Sandwich, 6 servings
– 1 medium eggplant
– 1 large zucchini
– 1 tablespoon olive oil
– 2 garlic cloves, pressed
– Salt and coarsely ground black pepper (optional)
– 2 balls fresh mozzarella cheese (8 ounces), sliced
– 1 medium tomato, sliced
– 1 71/2-inch loaf focaccia bread (about 12 ounces)
– 1/4 cup reduced-fat mayonnaise
– 1/2 cup loosely packed fresh basil leaves
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1. Preheat oven to 450 F. Cut eggplant and zucchini crosswise into 1/4-inch-thick slices. Combine eggplant, zucchini and oil in a mixing bowl. Press garlic into mixing bowl using a garlic press; toss to coat. Season with salt and black pepper, if desired.
2. Arrange vegetables in a single layer on a stoneware bar pan. Bake 25 to 30 minutes, or until vegetables are tender and deep golden brown. Remove from oven to a cooling rack; cool slightly.
3. Meanwhile, cut mozzarella and tomato into 1/4-inch-thick slices. Cut bread in half horizontally. Spread mayonnaise on cut surfaces.
4. To assemble the sandwich, arrange basil leaves, vegetables, tomato slices, and mozzarella slices over the bottom half of the bread. Top with top half of bread. Cut into slices and serve.
