Vegetarian or Vegan, this sandwich is easy to make, feeds a small crowd and packs up for lunches, picnics or tailgating with ease | Italian Pressed Sandwich

1 Head of Garlic large
13 oz Red Bell Peppers about two medium* (See note), 368g
1 lb Eggplant 454g
2 C Olive Tapenade * 462g, See Notes, I use homemade
1 Tbs Red Wine Vinegar
1 lb Loaf of Ciabatta or Rustic Sourdough Loaf (454g),
3 Tbs Pickled Banana Peppers or pepperoncini
1 C Canned Artichokes halved, rinsed, drained and any tough leaves removed, 234g
2 Leaves of Swiss Chard or a few hand-fulls of another sturdy leafy green such as spinach.
3 Slices of Smoked Provolone optional
Sea Salt
Ground Black Pepper
2-3 Tbs of Extra Virgin Olive Oil as needed divided

To Prep:
Preheat oven to 450F (232C). Set oven rack in center of the oven. Line a sheet pan with parchment paper.
Cut the top end (not the root) off of the garlic head, exposing the tops of each garlic clove. Drizzle 1 tsp of olive oil over the cloves and wrap loosely in foil. Set it on the parchment lined pan. Slice the bell peppers in half, deseed and lay flat, flesh side down, on the parchment lined sheet pan. It's okay to press on them a bit. Set the timer for 20 minutes and roast the peppers and garlic. As the peppers roast, the skin will start to char. This is what we want so that the skins release easily. Keep an eye on this however, as oven temperatures vary (see note on oven thermometers). 

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