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Grilled Vegetable Sandwich with White Bean and Sun-Dried Tomato Spread
Feel free to vary the vegetables and use canned beans. For a vegan meal, omit cheese.
Serves 4
INGREDIENTS
For the vegetables:
Extra virgin olive oil to coat the vegetables
Salt and pepper to taste
For the marinade:
Salt and pepper to taste
For the white bean spread:
Salt and pepper to taste
For the sandwich:
DIRECTIONS
Serves 4
INGREDIENTS
For the vegetables:
1 | medium green zucchini, cut lengthwise into 4 equal slices |
1 | medium yellow squash, cut lengthwise into 4 equal slices |
1 | small eggplant, peeled and cut lengthwise into 4 equal slices |
2 | roasted red bell peppers, separated into 8 sections |
8 | asparagus spears, trimmed |
Salt and pepper to taste
For the marinade:
⅓ | cup extra virgin olive oil |
3 | tablespoons balsamic vinegar |
For the white bean spread:
1 | cup cooked white beans (cannellini or Northern), some cooking liquid reserved |
4 | cloves roasted garlic |
8–10 | pieces sun-dried tomatoes |
2–3 | tablespoons extra virgin olive oil |
For the sandwich:
1 | loaf of Bordelaise or high-quality round bread (8 slices) |
8 | fresh basil leaves |
8 | thin slices fresh mozzarella cheese |
1 | bunch fresh arugula, triple-washed and patted dry |
1 | ripe beefsteak tomato, cut into 8 slices |
DIRECTIONS
- Preheat your grill to medium heat, and brush and clean the grates. Lightly brush all sides of all of the vegetables with olive oil. Season with salt and pepper. Arrange on the grill, and cook for approximately 3 minutes per side or until desired doneness. Remove and reserve.
- For the marinade, whisk together the oil and vinegar and season with salt and pepper. Lightly brush on all of the vegetables, and set aside.
- Place all of the white bean spread ingredients in a food processor. Blend until smooth (you may need some of the reserved cooking liquid from the beans to thin it out if it’s too thick).
- Toast the bread on both sides. For each sandwich, place a generous amount of bean spread on 1 side of 2 pieces of bread. Pile 1 slice each of zucchini, squash and eggplant, plus 2 spears of asparagus, 2 sections of roasted peppers and 2 basil leaves onto the bottom slice of your sandwich bread. Add 2 slices of mozzarella, 2 or 3 arugula leaves and 2 slices of tomato. Place another slice of toasted bread on top, with the bean spread facing inwards. Cut the sandwich in half and, if you like, serve with your favorite salad greens.